Wednesday, January 28, 2009

Superbowl Snack Recipes

Superbowl Sunday is coming up this weekend. No matter who you will be cheering for, you'll want some good eats. Here are a few recipes for the big day. Enjoy!

Buffalo Wings
Prep: 20 minutes
Marinate: 30 minutes

  • 12 chicken wings (about 2 pounds)
  • 2 tablespoons butter or margarine, melted
  • 3 tablespoons bottled hot pepper sauce
  • 2 teaspoons paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 recipe Blue Cheese Dip or Low-Fat Blue Cheese Dip
  • Celery sticks (optional)


1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken wing pieces in a resealable plastic bag set in a shallow dish.

2. For marinade, stir together melted butter, hot pepper sauce, paprika, salt, and cayenne pepper. Pour over chicken wings; seal bag. Marinate at room temperature for 30 minutes. Drain; discard marinade.

3. Place the chicken wing pieces on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until lightly browned. Turn chicken wings. Broil for 10 to 15 minutes more or until chicken is tender and no longer pink. Serve with Blue Cheese Dip and, if desired, celery sticks.

4. Makes 12 appetizer servings

5. Blue Cheese Dip: In a blender or food processor combine 1/2 cup dairy sour cream,1/2 cup mayonnaise or salad dressing, 1/2 cup crumbled blue cheese,1 tablespoon white wine vinegar or white vinegar, and 1 clove garlic, minced. Cover and blend or process until smooth. Cover and chill for up to 1 week. If desired, top with additional crumbled blue cheese before serving. Makes 1-1/4 cups.

6. Low-Fat Blue Cheese Dip: Prepare as above, except substitute fat-free dairy sour cream and fat-free mayonnaise dressing or salad dressing for the regular sour cream and mayonnaise.

Nutrition Facts per serving: 149 cal., 10 g total fat (4 g sat. fat), 38 mg chol., 283 mg sodium, 3 g carbo., 0 g fiber, 11 g pro.
Daily Values: 11% vit. A, 1% vit. C, 5% calcium, 3% iron
Exchanges: 1 1/2 Lean Meat, 1 1/2 Fat

Nutrition Facts

  • Calories 221,
  • Total Fat (g) 19,
  • Saturated Fat (g) 6,
  • Monounsaturated Fat (g) 6,
  • Polyunsaturated Fat (g) 6,
  • Cholesterol (mg) 47,
  • Sodium (mg) 258,
  • Carbohydrate (g) 1,
  • Total Sugar (g) 0,
  • Fiber (g) 0,
  • Protein (g) 11,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 1,
  • Calcium (DV%) 5,
  • Iron (DV%) 4,
  • Lean Meat (d.e.) 1.5,
  • Fat (d.e.) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
Veggie-Stuffed Quesadillas
Makes: 10 servings
Prep: 20 minutes
Bake: 5 minutes


  • 2 small green and/or red sweet peppers, cut into thin strips
  • 1 small red onion, cut into thin 1-inch-long strips
  • 2 teaspoons olive oil or cooking oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 tablespoons snipped fresh parsley or cilantro
  • 1/3 cup reduced-fat cream cheese (tub style)
  • 5 6- to 7-inch flour tortillas
  • Salsa (optional)


1. In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in parsley. Set aside.

2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.

3. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa. Makes 10 servings.

Nutrition Facts

  • Servings Per Recipe 10 servings
  • Calories 85,
  • Total Fat (g) 3,
  • Saturated Fat (g) 1,
  • Cholesterol (mg) 4,
  • Sodium (mg) 118,
  • Carbohydrate (g) 11,
  • Fiber (g) 1,
  • Protein (g) 2,
  • Vitamin C (DV%) 21,
  • Calcium (DV%) 4,
  • Iron (DV%) 4,
  • Starch (d.e.) .5,
  • Vegetables (d.e.) .5,
  • Fat (d.e.) .5,
  • Percent Daily Values are based on a 2,000 calorie diet
Nacho Potato Skins
Makes: 24 servings
Start to Finish: 1 hour

  • 6 medium potatoes, such as russet (2 pounds)
  • Cooking oil, shortening, butter, or margarine
  • 1/4 cup butter or margarine, melted
  • 1/4 teaspoon seasoned salt
  • Ground red pepper
  • 4 ounces co-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)
  • Toppers, such as dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro


1. Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for 15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use.

2. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.

3. Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Serve with desired toppers. Makes 24 servings.

To Make Ahead: Bake, scoop, and season the potatoes. Place in a covered container and refrigerate up to 2 days.

Herb and Cheese Mini Quiches
Prep: 1 hour
Bake: 25 min.


  • 1 cup butter, softened
  • 2 3-ounce packages cream cheese, softened
  • 2 cups all-purpose flour
  • 1/4 cup shredded Asiago cheese (1 ounce)
  • 2 eggs, beaten
  • 1/2 cup half-and-half, light cream, or milk
  • 1/4 cup finely shredded Gouda or Havarti cheese
  • 2 tablespoons pine nuts, toasted and coarsely chopped
  • 1 tablespoon snipped fresh tarragon or 2 teaspoons dried tarragon, crushed
  • 1 tablespoon snipped fresh chives
  • 1/8 teaspoon cracked black pepper
  • Roasted red pepper, finely chopped
  • Snipped fresh chives


1. Preheat oven to 325 degrees F. For pastry, in a large bowl, beat the butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Beat in the flour and Asiago cheese until a soft dough forms. Press 1 rounded teaspoon of the pastry evenly into the bottom and up the side of each of 48 ungreased 1-3/4-inch muffin cups.

2. For filling, in a medium bowl, stir together eggs; half-and-half, light cream, or milk; Gouda or Havarti cheese; pine nuts; tarragon; the 1 tablespoon chives; and the black pepper.

3. Spoon about 1 heaping teaspoon of the filling into each pastry-lined muffin cup. Bake in the preheated oven for 25 to 30 minutes or until a knife inserted in centers comes out clean. Cool slightly in muffin cups. Carefully remove from muffin cups; place on a wire rack or serving platter. Top with chopped roasted red pepper and additional snipped chives. Serve warm.

4. Makes 48 mini quiches

5. To Make Ahead: Prepare, bake, and cool quiches. Place in freezer container, seal and label. Freeze for up to 3 months. To use, thaw in refrigerator overnight. Arrange quiches on baking sheet. Heat in a 325 degree F oven for 10 to 15 minutes or until warm.

Nutrition Facts

  • Calories 77,
  • Total Fat (g) 6,
  • Saturated Fat (g) 4,
  • Monounsaturated Fat (g) 2,
  • Polyunsaturated Fat (g) 0,
  • Cholesterol (mg) 25,
  • Sodium (mg) 53,
  • Carbohydrate (g) 4,
  • Total Sugar (g) 0,
  • Fiber (g) 0,
  • Protein (g) 1,
  • Vitamin C (DV%) 0,
  • Calcium (DV%) 2,
  • Iron (DV%) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

More Big Game Snacks can be found at Better Homes and Gardens.


Madina said...

bonnie, i was just thinking of what to suprise brandon w.on sunday, i think i'll take some of these ideas :)

Savory said...

Check out the link. They have other snack recipes and dips and such.