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