LITTLE ROCK — Here are some favorite snacks to bring to this weekend’s Super Bowl party.
Basic Buffalo Wings
6 Tbsp. butter or margarine
1/4 c. hot red pepper sauce
18 chicken wings (about 3 lbs.), disjointed with tips discarded
Vegetable oil, for frying
Blue cheese dressing for accompaniment
Melt butter in a small sauce pan. Add hot sauce and remove from heat. Set aside. In large frying pan or deep-fat fryer, heat one inch of oil to 360°. Fry wings in batches, without crowding, for 10 to 15 minutes or until golden brown. Drain on paper towels. Brush wings with spicy butter mixture and serve warm, with blue cheese dressing for dipping.
Makes 36 appetizers.
Big Bowl Cheese Dip
Recipe courtesy of the American Dairy Association.
1/2 c. diced onion
1 c. regular or non-alcoholic beer
8-oz. (2 c.) shredded Cheddar cheese
8-oz. (2 c.) shredded Pepper Jack cheese
2 Tbsp. all-purpose flour
1 1/2 Tbsp. taco seasoning
1 to 2 Tbsp. chopped chipotle pepper in adobo sauce
1 c. sour cream
Tortilla chips or roasted potato wedges, for dipping
Place onion and beer in a heavy medium-size saucepan. Heat to boiling. Reduce heat and simmer 3 to 4 minutes. In a large bowl combine cheeses, flour and taco seasoning. Slowly add handfuls to hot beer until melted. Repeat until all of the cheese is used.
Stir in chipotle pepper and sour cream.
Makes 20 servings.
*Store remaining chipotles in small packages in freezer for later use.
Chocolate Macaroon Bars
1 1/4 c. graham cracker crumbs
1/3 c. granulated sugar
1/4 c. unsweetened baking cocoa
1/3 c. butter, melted
1 (14-oz.) can sweetened condensed milk (not evaporated milk)
2 2/3 c. sweetened flaked coconut
2 c. fresh white bread crumbs (about 5 slices)
2 large eggs
2 tsp. vanilla extract
1 c. miniature semisweet chocolate chips
Heat oven to 350°. Stir together graham cracker crumbs, sugar, cocoa and butter in large bowl; press firmly onto bottom of ungreased 13- x 9- x 2-inch baking pan. Bake for 10 minutes.
Combine sweetened condensed milk, coconut, bread crumbs, eggs, vanilla and small chocolate chips in medium bowl; stir until blended. Spoon evenly over prepared crust. Bake an additional 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.
Makes about 36 bars.
Mexican Pinwheels
2 (8-oz.) packages cream cheese, softened
1 (1-oz.) package Hidden Valley Ranch Original Salad Dressing Mix
2 green onions, minced.
4 (12-inch) flour tortillas
1 (4-oz.) jar diced pimentos
1 (4-oz.) can diced green chilies
1 (2.25-oz.) can sliced black olives
Salsa
Mix first three ingredients. Spread on tortillas.
Drain vegetables and blot dry on paper towels. Sprinkle equal amounts of remaining ingredients on top of cream cheese. Roll tortillas tightly. Chill at least 2 hours. Cut rolls into pieces. Discard ends. Serve with spirals facing up with salsa.
Makes 3 dozen.
Layered Crab Spread
2 (8-oz.) packages cream cheese, softened
2 Tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
2 Tbsp. finely chopped green onion
Salt and freshly ground pepper to taste
3/4 c. prepared chili sauce
1 (16-oz.) can crab meat, drained, any cartilage removed
Assorted crackers
In large mixer bowl, beat cheese, lemon juice, Worcestershire and garlic powder until fluffy; season to taste with salt and pepper and stir in onion.
On serving plate, spread cheese mixture into 6-inch circle. Top with sauce then crab meat. Cover; chill.
Serve with crackers. Refrigerate leftovers.
Makes 12 appetizer servings.
Recipes courtesy of www.cooksrecipes.com.
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Opinion, Pages 4 on 02/03/2010