This is the time of year that folks are building up for it. Grocery store ads are full of ideas for foods to enjoy while watching it. People on the radio are talking about it, as are those on television. Parties are planned around its broadcast this coming Sunday evening. What is “it?” The “Big Game.” Its actual name has become so proprietary that I am not going to use it.
I realize that there are many sports fans out there; however, I am not among them. My late husband was not really into sports either, although in the later years of his life he enjoyed viewing the Indianapolis Colts on television. When he began watching the “Big Game” each year, I would usually go in another room and busy myself with something else.
One part of the parties that often accompany this yearly event that I do enjoy is the food. Through the years of trying recipes for Cooks’ Corner, I have found several that yield themselves well to a snacking binge during the “Big Game.” Here are some I tried before and have not prepared again (even though I meant to) because I went on to new things.
Chipotle-Barbecue Meatballs and Sausages
3 cups barbecue sauce
1 (18-ounce) jar cherry preserves
3 canned chipotle peppers in adobo sauce, undrained (NOT 3 cans)
1 tablespoon adobo sauce from can
1 pound meatballs (may use frozen or make your own)
1 (16-ounce) package cocktail-size smoked sausage
Whisk together the first 4 ingredients and 1-1/2 cups water in a Dutch oven. Bring to a boil over medium-high heat. Add meatballs and sausages; return to a boil. Reduce heat to medium-low and simmer, stirring occasionally, 40 to 45 minutes. Keep warm in a slow cooker on WARM or LOW, if desired.
Pepper Poppers
1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese (or blend)
6 bacon strips, cooked and crumbled
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 pound fresh jalapenos, halved lengthwise and seeded (about 24)
1/2 cup dry bread crumbs
For dipping: sour cream, onion dip or ranch salad dressing
In a mixing bowl, combine cheeses, bacon, and seasonings; mix well. Spoon filling equally into each pepper half. Roll tops in bread crumbs. Place on a greased baking pan. Bake, uncovered, at 300 degrees for 20 minutes for spicy flavor, 30 minutes for medium, and 40 minutes for mild. Serve with sour cream, dip, or dressing.
Pepperoni Dip
1 (8-ounce) package sliced pepperoni, diced
1 (8-ounce) package cream cheese, softened
3/4 cup shredded Mozzarella cheese
1/3 cup pizza sauce
1/2 cup ricotta cheese
1 teaspoon oregano
1/3 cup green onion, diced
Combine all but green onion in a medium saucepan over medium heat.
Stir occasionally until all ingredients are melted, combined, and hot.
Pour into a serving dish and top with green onion just before serving.
Serve with assortment of crackers and breadsticks.
Mustard Pretzel Mix
1 (16-ounce) bag small pretzel twists
2 packages (6 ounces each) bite sized bagel chips
1 package (10 ounces) cheese snack crackers
1-1/4 cups butter or margarine, melted
1-1/4 cups prepared mustard
2 teaspoons dry mustard
1-1/2 teaspoons garlic powder
1/4 teaspoon ground cayenne pepper
Preheat oven to 250 degrees. Place pretzels, bagel chips, and cheese crackers in a large roasting pan or mixing bowl. In a medium bowl, combine melted butter, prepared mustard, dry mustard, garlic powder, and red pepper; whisk until blended. Pour over pretzel mixture; toss until well coated. Spread mixture onto 2 or 3 rimmed baking sheets. Bake 1-1/2 hours, stirring every 15 minutes. Spread on aluminum foil to cool. Store in an airtight container.
Maple Praline Mix
5-1/2 cups corn/rice cereal (such as Crispix®)
1/2 cup pecans, broken into pieces
1/3 cup maple syrup
3 tablespoons margarine or butter, melted
2 teaspoons vanilla
1/4 cup flaked coconut
1 tablespoon sesame seeds, toasted if desired
In a large bowl, combine cereal and pecans. Set aside.*
In a small bowl, stir together syrup, margarine or butter, vanilla, coconut, and seeds. Pour syrup mixture over cereal and pecans, tossing until well coated. Pour cereal mixture into a 15-by-10-by-1-inch baking pan coated with cooking spray.
Bake at 300 degrees about 30 minutes, stirring every 10 minutes. Cool completely. Store in an airtight container.