Snack Recipes!?

Im looking for some great ideas for appitizers or snacks for game day. And I want to know your ideas. Buffalo wings, nachos ectSnack Recipes!?
I do this all the time for my guy and everyone loves my recipes. Although, the problem is game day seems to be at my house too often. One thing you will notice is that there is a lot on here, but I don't make a lot of anything. Generally there are 5 - 8 guys, so you can gauge.





Knorr's bread dip. Everyone loves it, it's a piece of cake to make.





Baked chicken wings. I buy 1 bag of wing dings, let them defrost, drain off all the extra liquid. Then season with 1/4 c. hot sauce and about 2 tbsp. of seasoning salt. Let this marinate overnight. Bake on a 350 oven for about 15 minutes then begin to baste with this mixture. You can make it the day before. I generally have this in my fridge. Equal parts (generally 1/2 c. each) soy sauce and brown sugar with about 1 tsp. ginger and garlic powder. Let this simmer down until it's the consistency of a thin gravy. Baste every 10 minutes for another 1/2 hour. I like to sprinke the top of mine with chopped scallion, but I really like nice looking food, I don't know how much of a difference it makes. Do this as soon as they come out of the oven and let them cool for about 5 minutes and the scallions will stick to the wings. I also use non stick foil paper.





Don't tell them, but I also do a leftover meat nacho. Whatever leftover meat (obviouslly no fish or loafs, generally any left over beef and chickent I have) I have left I dice up finely and cook in taco seasoning. I generally make my own, but a package is fine. I don't use anything that has breading on it though. The funny thing about it is, as long as you add the correct amount of liquid and get it the correct thickness, it really doesn't matter how much meat you have leftover. I pour this over tortilla chips, top with canned jalepenos, sliced olives and a Mexican blend cheese. I actually layer this in a tin pan and bake on 350 for about 20 minutes. They love it and have no idea they are using up all my leftovers. For a dip I mix 1 jar of spicy salsa and 1 container of sour cream. I used to use a few tbsp. of fresh cilantro until his co worker started coming over and said cilantro tastes like dirt.





Another recipe that everyone loves that I make is a reuben dip. On the bottom of a baking dish layer 1 bag of drained sour kraut, then 1/2 lb. of diced deli corned beef, next 1/4 lb. or a layer of swiss cheese, if it grated about 1/4 of the bag, then a mixture of 1/2 c. each may and 1000 Island dressing, and finally 3/4 lb. of swiss cheese. Serve with rye or pumpernickele crackers or toast.





This recipe is not as cheap as the rest, but for the spice freaks in your group this will be heaven. Mix together 1/2 can of coconut cream, the juice of 1 lime, about a tsp. each of salt, pepper, garlic and onion powder, fresh cilantro, and Thai red chili paste. Marinate shrimp in this for about 1/2 hour and pour it all on a tin foil lined shallow pan. Pop it under the broiler for about two minutes flip and cook for about another 2 minutes. Make sure your shrimp are shelled and deveined. This is so good. I make this right before halftime so they can really savor them.





Another is broiled chorizo. It's exactly what it sounds like. Just slice it on the bias, broil until browned on one side, flip and do the same. Serve with honey mustard.





And of course chips and dip.Snack Recipes!?
hot wings


cheese dip %26amp; chips/salsa


calzones


mozzerella cheese sticks


baggel bites


pizza rolls
FOOTBALL COUCH POTATO


FLIPS





1 (10 oz.) can Hungry Jack refrigerated biscuits


1 c. crushed chips


Sour cream and onion spicy barbecue (be creative)


1 egg, beaten on 2 tbsp. milk


1 (6 oz.) can favorite tuna


2-3 tbsp. mayonnaise


1/8 tsp. onion salt


1/8 tsp. salt


Dash of lemon juice


1-2 tbsp. chopped celery


1/2 c. shredded Monterey Jack or Cheddar cheese





Preheat oven to 375 degrees. Drain tuna; mix tuna with lemon juice, salt, onion salt, celery, and mayonnaise. Mix in cheese. Separate biscuits; place on an ungreased baking sheet. Flour the bottom of a glass and press out each biscuit to about 5 inch circle. Spoon equal amounts of tuna into the center of each circle. Fold biscuit in half over tuna; shape like a football; press edges together. Brush each side with egg or milk; press in chips (both sides). Bake for 18 minutes. Makes 10 servings.





FOOTBALL HORS D'OEURVES





1 lb. hamburger


1 lb. pork sausage (spicyness of your choice)


1 lb. Velveeta cheese


Dash Tabasco sauce


Dash A-1 sauce


Dash garlic powder


Dash of oregano


Party rye bread (can use pumpernickel or Dijon party rye)





Brown meat (take sausage out of casing) with garlic, Tabasco and oregano. Drain meat then add Velveeta cheese in ';cubes'; and A-1 sauce until all cheese is melted.


Spoon mixture onto party bread slices and broil until light brown, approximately 2 minutes. Makes 1 1/2 to 2 loaves. Freezes easily. Bring to room temperature and place under broiler.
Mexican Pinwheels





2 cups shredded Cheddar


1/2 cup sour cream


1 8-oz. pkg. cream cheese, softened


1 4-1/2 oz. can chopped green chiles, drained


1 2-1/2 oz. can sliced black olives (opt)


2/3 cup chopped green onions


1 clove garlic, pressed


1/4 tsp seasoned salt


8 8'; flour tortillas


Salsa





Combine first 8 ingredients.


Spread 1/2 c. mixture over each tortilla; roll up, jellyroll fashion.


Wrap each one separately %26amp; chill up to 8 hours before serving.


Unwrap each roll and cut into 12 slices.


serve with salsa.








Swiss Bacon Pleasers





6 slices bacon


1 (8 oz.) pkg. crescent rolls


4 slices Swiss cheese


3 eggs, slightly beaten


3/4 C. milk


1 T. instant minced onion


1 T. diced parsley





Cook, drain and crumble bacon; set aside.


Separate rolls into 4 rectangles and press into 2 well-greased and floured 8-inch square pans. Place 2 cheese slices over dough in each pan.


Combine eggs, milk and onion; pour 1/2 milk mixture over cheese in each pan. Sprinkle 1/2 bacon and parsley over each pan. Bake at 425潞F for 15 to 18 minutes.


Cut into 2-inch squares.








Grass Hoppers





10 medium fresh jalapeno peppers


4 oz cream cheese, softened


10 oz. bacon strips, halved





Cut peppers in half lengthwise. Remove stems and center membrane.


Stuff each half with 2 tsp cream cheese. Wrap with bacon and secure with toothpick.


Put on a broiler rack that has been sprayed with Pam.


Bake at 350F. for 25 minutes or until bacon is crisp.


serve.


Makes 20
Something easy....


Pigs in a blanket:


2 cans Pilsbury crescent rolls


1 package of little smoked sausages.


pull each crescent roll apart and take a knife and run it down each one to cut in half.


roll a sausage in each half. Bake on a cookie sheet for about 10 mintues or until tops are slightly browned.





-rotel dip in a crockpot is always good


-cheese ball


-chicken fingers
frenchfries. home-made. take a potato and cut it in half then again then in wedges (or however you like them) and out them in a deep-fat-frier for about 10-minutes depending on how well you like them. dump out on a papertown and apply salt. YUM!
Italian Chicken Fingers





Make delicious finger food Italian style. Chicken is oven-baked and has a crispy, crunchy coating.





Prep Time:20 min


Start to Finish:40 min


Makes:4 servings





1 package (14 oz) uncooked chicken breast tenders (not breaded)


1 egg, beaten


1 1/4 cups Original Bisquick庐 mix


1 teaspoon Italian seasoning


3 tablespoons butter or margarine, melted


1 cup tomato pasta sauce, heated





1. Heat oven to 450掳F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss chicken and egg.





2. In resealable food-storage plastic bag, place Bisquick mix and Italian seasoning; seal bag and shake to mix. Add chicken; seal bag and shake to coat chicken with Bisquick mixture. Place chicken in single layer in pan. Drizzle with butter.





3. Bake uncovered 14 to 16 minutes, turning chicken after 6 minutes, until chicken is brown and crisp on the outside and no longer pink in center. Serve with pasta sauce for dipping.


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Shrimp Tarts





Shrimp, Parmesan and green onions are the flavorful combo that creates a delicious made-for-brunch finger food.





Prep Time:10 min


Start to Finish:35 min


Makes:24 tarts





1/2 cup Original Bisquick庐 mix


1/2 cup milk


1/4 cup sour cream


1/2 teaspoon Worcestershire sauce


2 eggs


2/3 cup shredded Parmesan cheese


1/2 cup chopped cooked shrimp


4 medium green onions, sliced (1/4 cup)





1. Heat oven to 400掳F. Spray 24 miniature (1 3/4x1 inch) muffin cups with cooking spray.





2. In medium bowl, beat Bisquick mix, milk, sour cream, Worcestershire sauce and eggs with spoon until blended. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.





3. Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan.


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Parmesan mustard chicken wings





1 stick (1/2 cup) unsalted butter


2 tablespoons Dijon-style mustard


1/8 teaspoon cayenne


1 cup dried bread crumbs


1/2 cup freshly grated Parmesan


1 teaspoon ground cumin


20 chicken wings, wing tips cut off and discarded and the wings halved at the joint





Preparation


In a shallow dish whisk together the butter, the mustard, and the cayenne. In another shallow dish combine well the bread crumbs, the Parmesan, the cumin, and salt and black pepper to taste. Dip the chicken wings, a few at a time, in the butter mixture, letting the excess drip off, coat them with the crumb mixture, and arrange them without touching in a greased shallow baking pan. Bake the chicken wings in the lower third of a preheated 425掳F. oven for 30 minutes. (If extra-crisp chicken wings are desired, turn the wings after 20 minutes.)


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FINGER SANDWICHES





4 tbsp. butter


1/2 c. water


1/2 c. flour


Dash of salt


2 eggs


1/2 c. shredded Swiss cheese





Melt butter in water. Add flour and stir vigorously until ball forms or pulls away from sides of pan. Remove from heat. Beat in eggs and add Swiss cheese. Drop by heaping teaspoonful on greased cookie sheet. Bake at 400 degrees for 20 minutes. Split in half and fill with your favorite filling (ham salad, tuna salad, etc.).





Makes approximately 20.


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BAR-B-QUE PORK FINGERS





4 Bar-B-Que Fingers


1/2 c. ketchup


1 tsp. mustard


2 tbsp. brown sugar


1 tsp. vinegar


2 tbsp. Worcestershire sauce





Mix all ingredients except pork fingers in small bowl. Put sauce on bottom of frying pan then put in the pork fingers. Simmer on low heat with lid on. Cook until sauce thickens and meat is tender. Turn frequently as it is cooking. For more meat, just double the Bar-B-Que sauce. Is also good for chicken cooked in a skillet. Does not do well on the grill.
Cheese Rolls.


Spread sandwich bread with butter or margarine and sprinkle with grated tasty cheese and fold into 3.


Place under a heated grill, and toast turning when the first side is done. Spread with butter on the top and serve.


Options; add some spring onions, chives or garlic chives, spread bread with butter and vegemite, or make with cold mince.


Options; To toast, use a sandwich press, George Foreman Grill etc.