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Modemouth 03-18-2009 02:02 PM

Munchies for March Madness Mania
Warm Pepperoni Pizza Olives

1/4 cup extra virgin olive oil

1 jar (4.5 ounces) jalapeno stuffed Spanish olives, drained

1 can (6 ounces) ripe pitted olives, drained

1 cup cubed pepperoni, about 5 ounces

2 garlic cloves, minced

2 teaspoons dried oregano

1/2 cup sun-dried tomatoes, roughly chopped

1 cup cubed Romano cheese, about 4 ounces

Combine oil, olives, pepperoni, garlic, oregano and sun-dried tomatoes in small saucepan.

Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes.

Remove from heat and leave in saucepan for a few minutes. Add cheese cubes and place in a serving bowl.

Place a shot glass filled with toothpicks next to the bowl so that your guests may use them to skewer the bites.

Drink Tip: A good all-around amber ale is a perfect match to the Pizza Olives as the flavors of malt will complement hearty ingredients such as pepperoni.

Modemouth 03-18-2009 02:02 PM

Ranch Tortilla Roll-Ups

2 packages (8 ounces each) fat-free cream cheese

1 envelope ranch salad dressing mix

2 to 3 jalapeno peppers, finely chopped

1 jar (2 ounces) diced pimientos, drained

8 flour tortillas (8 inches)

In a small mixing bowl, combine the cream cheese, salad dressing mix, jalapenos and pimientos; mix well. Spread over tortillas. Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each tortilla into eight pieces. Yield: 16 servings.

Modemouth 03-18-2009 02:03 PM

Wyoming Whiskey Dogs

6 packages hot dogs

3 cups ketchup

1 cup brown sugar

1/2 cup shredded cheddar cheese

Whiskey (about a cup or so)

In a crockpot, put in hot dogs; then rest of ingredients with whiskey poured in last.Let cook for 4 hours on a medium temperature. Stir occasionally.

Modemouth 03-18-2009 02:03 PM

Ready-Right-Now Sloppy Joes

1 pound ground beef, ground pork or ground raw turkey

1 8-ounce can tomato sauce

1/3 cup bottled barbecue sauce

1 teaspoon dried minced onion

6 hamburger buns, split

In a large skillet, cook meat until brown. Drain off fat. Stir in tomato sauce, barbecue sauce, and onion. Bring to boiling. Remove from heat. Spoon into buns. Makes 6 servings.

Modemouth 03-18-2009 02:07 PM

Reuben Spread

1 jar (16 ounces) sauerkraut, rinsed and drained

1 package (8 ounces) cream cheese, cubed

2 cups (8 ounces) shredded Swiss cheese

1 package (3 ounces) deli corned beef, chopped

3 tablespoons Thousand Island salad dressing

Snack rye bread or crackers

In a 1-1/2 quart slow cooker, combine the first five ingredients. Cover and cook for 2 hours or until cheeses are melted; stir to blend. Serve warm with bread or crackers. Refrigerate leftovers. Yield: 3-1/2 cups.

Modemouth 03-18-2009 02:07 PM

Italian Nut Medley

2 tablespoons butter

4 cups mixed nuts

1 tablespoon soy sauce

1 envelope Italian salad dressing mix

In a skillet, melt the butter over medium heat. Add nuts; cook and stir constantly for 2 minutes. Stir in soy sauce. Sprinkle with salad dressing mix; stir to coat. Immediately transfer to a greased baking pan and spread in a single layer. Cool. Store in an airtight container. Yield: 4 cups.

Modemouth 03-18-2009 02:08 PM

Marinated Chicken Wings


20 whole chicken wings (about 4 pounds)

2 cups soy sauce

1/2 cup white wine or chicken broth

1/2 cup vegetable oil

2 to 3 garlic cloves, minced

2 tablespoons sugar

2 teaspoons ground ginger

Cut chicken wings into three sections; discard wing tips. Place wings in a large resealable heavy-duty plastic bag or 13 by 9-inch baking dish. In a bowl, combine remaining ingredients; mix well. Pour half of the sauce over chicken; turn to coat. Seal or cover the chicken and remaining sauce; refrigerate overnight. Drain chicken, discarding the marinade.

Place chicken in a 5-quart slow cooker; top with reserved sauce. Cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear. Transfer wings to a serving dish; discard cooking juices. Yield: 18-20 servings.

Modemouth 03-18-2009 02:08 PM

Spicy Ribbon Potato Chips

4 medium unpeeled baking potatoes

4 teaspoons salt, divided

4 cups ice water

1 tablespoon chili powder

1 teaspoon garlic salt

1/4 to 1/2 teaspoon cayenne pepper

Oil for deep-fat frying

Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin lengthwise strips. Place in a large bowl; add 3 teaspoons salt and ice water. Soak for 30 minutes; drain. Place potatoes on paper towels and pat dry. In a bowl, combine the chili powder, garlic salt, cayenne and remaining salt; set aside.

In an electric skillet or deep-fat fryer, heat oil to 375. Cook potatoes in oil in batches for 3-4 minutes or until deep golden brown, stirring frequently. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container. Yield: 6-8 servings.

Modemouth 03-18-2009 02:09 PM

Buzzer Beater Guacamole

2 small ripe avocados, pitted and peeled

3 tablespoons original cayenne pepper sauce

3 tablespoons minced cilantro leaves

3 tablespoons lime or lemon juice

1 clove garlic, minced

1/2 teaspoon salt

Coarsely mash avocados in medium bowl. Stir in remaining ingredients; mix well. Cover and chill. Serve with tortilla chips. Yield: 1-1/2 cups.

MagiePerdu 03-19-2009 10:59 AM

Love guac, in any form! And, the antipasti sounds yummy!

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