OK, there is a pretty big football game coming up soon. And if you’ll have hungry game watchers in your house that day (or any day, really), the following recipes are guaranteed to impress – and let you enjoy the festivities, too!
Slow-Cooker Buffalo Chicken Hot Wing Dip
- 1-12 oz bottle Frank’s Original Hot Sauce
- 2-8 oz. packages cream cheese, cut into cubes
- 16 oz. bottle ranch dressing
- 1-28 oz. can Lehman’s chicken
- 2 cups shredded cheddar cheese
Mix all ingredients together and place in crock pot or slow cooker. Cook on low for 1-2 hours, stirring occasionally. You can also bake it in a 9×13 baking dish at 350 degrees for 30 minutes if you don’t want to wait! Serve with tortilla chips, crackers and celery. This is a big favorite in Glenda Lehman Ervin’s household.
Slow-Cooker Spinach Artichoke Dip
- 2 (14-ounce) can artichoke hearts, drained and chopped
- 1 (10-ounce) package frozen spinach, thawed and squeezed dry
- 8 ounces sour cream
- 1 small onion, diced
- 2 cloves garlic, crushed
- 3/4 cup grated Parmesan cheese
- 3/4 cup milk
- 1/2 cup crumbled feta cheese
- 1/3 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 8 ounces cream cheese, cubed
Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 2 hours. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes. Serve with tortilla chips, crackers and pita wedges.
Ham and Cheese Pretzel Bites
These take a little bit more time and effort, but boy, are they worth it! Serve with your favorite mustard for delicious dipping!
- 1 package (1/4 oz) active dry yeast (or instant yeast)
- 2 Tablespoons plus 1 teaspoon packed brown sugar, divided
- 1/4 cup warm water (110-115 degrees F)
- 1 cup warm milk (110-115 degrees F)
- 2 1/2 to 3 cups flour
- 1/2 cup finely chopped ham (about 3 ounces)
- 1/2 cup shredded cheese of choice
- 6 cups water
- 4 teaspoons baking soda
- 4 Tablespoons unsalted butter, melted
- 1-2 Tablespoons coarse salt
Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl. Set aside until foamy, 5-8 minutes. (If using the instant yeast, you can skip this step and just add it to the flour.) In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.
Add 2 1/2 cups flour and milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
Transfer the dough to a greased bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.
Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll one of the four sections into a 12×4-inch rectangle. With the long side facing you, gently press 1/4 of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling. Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of the dough.
Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400 degrees F.
In a small stockpot, bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.
Bake until puffed and golden-brown, about 15 minutes.
Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm or at room temperature.
Wonton Taco Bites
- 24 wonton wrappers
- 1 pound lean ground beef
- 1 (1.12 ounce) package dry taco seasoning mix
- 2 tablespoons picante sauce
- 1/2 cup favorite salsa
- 1 cup shredded mexican blend (or cheddar) cheese
- Preheat oven to 425 degrees F.
- Press wonton wrappers into mini-muffin cups. Bake for 5 minutes or until lightly browned.
- Cook beef in skillet until browned. Drain off fat. Stir in taco seasoning mix and picante sauce.
- Spoon beef mixture into wonton cups. Top with salsa and cheese.
- Bake about 8 minutes or until wontons are golden brown.
- Serve immediately with additional salsa. Garnish with sour cream, chopped cilantro and black olives if desired. Makes 24 mini taco bites.