Kick off the season with a whole new menu of snacks to feed hungry football fans.
Pepperoni Cheese Dip:
1 1/2 cups spaghetti sauce
1 1/2 cups shredded Mozzarella cheese
1 cup Muenster cheese (about 4 slices)
2 tablespoons shredded Parmesan cheese
1/2 cup chopped pepperoni
Garlic Bread Sticks or Pre-Cooked Pizza Crust cut into strips
Heat spaghetti sauce, stir in cheeses and continue to heat until melted; if desired, thin to desired consistency with additional spaghetti sauce. Serve warm with bread sticks. Makes about 2 cups dipping sauce
Easy Football Empanadas:
2 packages (14 oz ea) refrigerator pie crust
3/4 pound sausage
1 can (15 oz) Texas style seasoned pinto beans
1 cup shredded cheese
1 egg, beaten
Preheat oven to 425 degrees. Place pie crust on counter to warm according to package directions.
Scramble fry sausage, drain excess fat; add beans and mash with a fork, mix well; cool completely.
Roll pie crust out on lightly floured cutting board. Using a 4-inch round cookie cutter, cut half a circle, adjust cutter and cut opposite side of circle to create a football shape; continue cutting football shapes. Place 1-tablespoon cooled filling in center of one cut-out, add 1 tablespoon shredded cheese ; dampen outer edge with water, place second shape on top, press edges down with a fork to seal. Cut 3-4 vents in top of empanada to represent football laces. Bake for 12-15 minutes or until golden brown. Serve warm. Makes approximately 2 dozen empanadas
Buffalo Wing Chili:
2 tablespoons butter
1/2 cup finely chopped celery
1 small onion, finely chopped
3-4 cloves minced garlic
1 carrot finely chopped
1 can (15 oz) kidney beans
1 can (15 oz) white beans
1 can (15 oz) into beans
1 tablespoon ground cumin
1-3 teaspoons ground smoked paprika
1-2 tablespoons chili powder
1 can (15 oz) crushed tomatoes
1 can (15 oz) tomato sauce
1 can (6 oz) tomato paste
2 cups chicken broth
4 cups chopped or shredded cooked chicken *
1/2-1 cup Buffalo Wing Sauce
Salt and pepper to taste
Crumbled Blue Cheese
Melt butter in Dutch oven, add chopped celery, chopped onion, minced garlic and chopped carrot; sauté until onions are transparent and vegetables are tender.
Drain and rinse beans, add to onions; add cumin, paprika, chili powder, tomatoes, tomato sauce, tomato paste and chicken broth; bring mixture to a boil, reduce heat, simmer uncovered 15 minutes; salt and pepper to taste. Use a potato masher to partially mash beans, stir in cooked chicken and buffalo wing sauce to taste. Sprinkle with crumbled Blue cheese, serve hot with chips and celery sticks.
* For convenience I like to use rotisserie chicken from the deli, or pre-cooked frozen grilled chicken. You may purchase raw chicken and grill or sauté prior to making this recipe.