GAME DAY HALFTIME SNACK BOARD
By the time halftime rolls around on game day, it'll be time for more snacking, so bring it on with this elaborate and delicious snack board! With some planning in advance, you can put out a really interesting and tasty selection of snacks.
Provided by lutzflcat
Categories Shrimp Appetizers
Time 1h40m
Yield 12
Number Of Ingredients 35
Steps:
- Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.
- Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.
- Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
- Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.
- Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
- Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.
- Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
- Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.
Nutrition Facts : Calories 616.9 calories, Carbohydrate 39.9 g, Cholesterol 119.9 mg, Fat 37.9 g, Fiber 2 g, Protein 24.7 g, SaturatedFat 10.9 g, Sodium 752 mg, Sugar 15.5 g
SNACK-IT-UP APPETIZER BOARD
This easily put-together board of appetizers is perfect for continuous snacking on big game days or at any gathering.
Provided by Chef Mo
Categories Appetizers and Snacks Cheese
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Place pickles in a 6-1/4x3-1/2-inch rectangular serving dish; place olives in a 16x2-inch olive tray. Arrange both on a large cutting board and surround with grapes, Colby-Jack cheese, apple slices, cucumber, crackers, Havarti cheese, and mixed nuts.
Nutrition Facts : Calories 435.6 calories, Carbohydrate 43.7 g, Cholesterol 47 mg, Fat 24.9 g, Fiber 3.5 g, Protein 13.9 g, SaturatedFat 12 g, Sodium 914.7 mg, Sugar 30.9 g
GAME DAY BITES
These mini hamburgers taste very similar to the popular mini fast food burgers! We make them every year for the Big Game, but they are great any time. They can be made ahead and frozen until needed.
Provided by Kathy Bezemes Walstrom
Categories Appetizers and Snacks Meat and Poultry Beef
Time 40m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, thoroughly mix ground beef chuck, Cheddar cheese, mayonnaise and dry onion soup mix.
- Spread even amounts of the ground beef onto the bottom half of each roll. Place top halves on, forming little sandwiches. If you purchased the rolls in aluminum foil pans, you may return them to the same pan for baking. Otherwise, place them on a baking sheet or baking pan. Cover the pan tightly with aluminum foil.
- Bake for 30 to 35 minutes in the preheated oven, or until meat is cooked through.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 15.4 g, Cholesterol 24.6 mg, Fat 8.8 g, Fiber 0.6 g, Protein 8.7 g, SaturatedFat 3.8 g, Sodium 327.2 mg, Sugar 1.7 g
"LET GAME DAY BEGIN" SNACK BOARD
It's a given - you just have to have snacks when watching the big game, so let the game and the snacking begin! With some planning in advance, you can put out a really interesting and tasty selection!
Provided by lutzflcat
Categories Meat and Poultry Appetizers
Time P1DT1h55m
Yield 16
Number Of Ingredients 48
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
- Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
- Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
- Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
- Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
- Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
- Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
- Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
- Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
- Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
- Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.
Nutrition Facts : Calories 602.2 calories, Carbohydrate 37.2 g, Cholesterol 192 mg, Fat 40.7 g, Fiber 5.3 g, Protein 23.5 g, SaturatedFat 14.8 g, Sodium 1911.9 mg, Sugar 10.1 g
GREEK-INSPIRED SNACK BOARD
This creamy, tangy, cheesy dip pairs perfectly with everything else on the snack board, resulting in a super game day spread your guests are not likely to forget.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Beans and Peas
Time 40m
Yield 20
Number Of Ingredients 27
Steps:
- Combine feta cheese, cream cheese, yogurt, lemon juice, Greek seasoning, garlic, dill, and black pepper in a food processor. Blend until smooth. Transfer to a bowl and garnish with red pepper flakes. Refrigerate while you assemble the board.
- Place pickled cauliflower, artichoke hearts, pickled okra, hummus, and olives in separate small serving bowls. Arrange bowls on a large cutting board or platter. Add dip bowl.
- Arrange some of Cheddar cheese, tomatoes, grapes, carrots, bell peppers, cucumber, crackers, pita chips, salami, pepperoni, almonds, blackberries, and chickpeas around the bowls, without overcrowding. Keep extra ingredients in covered containers in the refrigerator so you can replenish the board as needed.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 47.2 g, Cholesterol 58.4 mg, Fat 32.9 g, Fiber 11.7 g, Protein 22.8 g, SaturatedFat 10.8 g, Sodium 1248.9 mg, Sugar 10.4 g
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