MINI PIZZA POCKETS
These mini pizza pockets are much better than the frozen kind! Just use your favorite pizza toppings to create a cheesy snack your guests will go crazy for.
Pre-made pizza dough- store bought or your favorite crust recipe
1/2 Cup pizza sauce (plus extra for serving)
1/2 Cup ricotta cheese
1/2 Cup mozzarella cheese
1/4 Cup pepperoni, chopped
**Any of your favorite pizza toppings
Preheat oven to 400 degrees. Separate dough into 8 tennis ball sized mounds (making more or less depending on how much pizza dough you have). Roll each mound out flat until it’s about ¼ of an inch thick. Top one side of the dough with 1 tbsp pizza sauce, 1 tbsp ricotta, 1 tbsp mozzarella, and a sprinkle of pepperoni. Fold the dough over and crease to seal it, cut a slit into the top of the dough to allow air to escape. Place on a greased baking sheet and bake for 10 minutes- or until the tops are a golden brown. Serve with extra pizza sauce or marinara for dipping.
BAKED COCKTAIL MEATBALLS
The secret is in the spices! These baked appetizer meatballs are packed with flavor. They are so juicy and good, you won’t miss the deep frying – and there’s also no need to simmer them in sauce. I usually serve these tasty little snacks with a small bowl.
Olive oil cooking spray
1 Pound lean ground bison or extra lean ground beef
1 Teaspoon salt
1 Teaspoon smoked paprika
1 Teaspoon ground cumin
1 Teaspoon dried oregano
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon dry mustard
1/2 Teaspoon black pepper
1 large egg
1/4 Cup almond flour (or whole wheat flour)
Preheat oven to 400 degrees F. Line a baking sheet with foil and spray the foil with cooking spray. Using your hands, mix the beef with the spices. Add the egg and the flour and mix until incorporated. With wet hands, form into 24 small balls, around 1oz each. Place meatballs on prepared baking sheet. Bake 10 minutes, until browned.
TERIYAKI TURKEY SLIDERS
These fun-size burgers are perfect for party guests. They’re tasty and wholesome but leave room for cake. The tamari and ginger give them a nice extra kick that’s appealing to kids and adults alike.
1 Pound 93 percent lean ground turkey
1/4 Cup panko, fine dry bread crumbs, or gluten-free bread crumbs
2 Tablespoon finely chopped scallions, white and green parts
1 Tablespoon wheat-free tamari
1 Clove garlic, minced
1 Teaspoon minced fresh ginger, or 1/8 teaspoon ground ginger
1 Teaspoon canola oil or sesame oil
8 whole-grain slider-size buns or gluten-free slider-size buns
In a large bowl, combine the ground turkey, bread crumbs, scallions, tamari, garlic, and ginger. Mix well. Shape into 8 small patties. Heat the canola oil in a large nonstick skillet over medium heat. Add the patties (in 2 batches, if necessary) and cook, turning once, for about 15 minutes total, until no longer pink. An instant read thermometer should register 165°F when inserted into the patties. These also can be grilled. If grilling, brush the patties with sesame oil before placing on the grill. Place on cocktail buns and serve with condiments of your choice.
BUFFALO CHICKEN CUPS
Spicy, tangy, cheesy — these buffalo chicken cups will be a hit at your gathering. They’re bite sized and the perfect savory treat for gameday.
12 Oz of cooked chicken, diced
3 Oz of blue cheese, crumbled
1/4 Cup wing sauce (mild or hot, according to taste)
1/2 Cup cream cheese, softened
24 wonton wrappers (found in the refrigerated section of your store)
Preheat oven to 400 degrees. Place chicken and blue cheese in a bowl and set aside. In a separate bowl mix together the softened cream cheese and hot wing sauce. Pour the chicken and blue cheese into this bowl and mix well. Place one wonton wrapper in each cupcake opening. Press down. Fill each wrapper ¾ of the way with the chicken mixture, top with more crumbled blue cheese if you wish. Bake for 10 minutes, or until the wrappers are golden brown. Cook’s Note: This can also be made with phyllo dough cut into squares or tortillas if you can’t find wonton wrappers
TOFU MANGO BLACK BEAN DIP
A healthy and protein packed dip that’s perfect for the big game.
1 (10 oz.) package house tofu super firm grilled, drained and diced
1 large mango, diced
1/3 cup red onion, diced
1 cup canned black beans, drained and rinsed
1/4 cup freshly chopped cilantro
1 jalapeno pepper, seeded and finely chopped
Juice of 1 lime
Salt and pepper to taste
Combine mango, red onion, black beans, cilantro and jalapeno in a medium bowl. Add Tofu, and squeeze lime juice over the mixture. Mix well, add salt and pepper. Cover and refrigerate until ready to serve.
SPICY SNACK MIX
This tasty treat can be consumed for days after. Just make sure to store it in an airtight container.
3/4 Stick of butter, melted
1 Ounce packet of taco seasoning mix
3/4 Teaspoon ground cinnamon
1/8 Teaspoon cayenne
2 Cup pecan halves
2 Cup roasted cashews, unsalted
2 Cup walnut halves
2 Cup whole almonds, unblanched
3 Cup Goldfish, or bite-sized cheese crackers
2 Cup pretzel nuggets or sticks
Mix butter and seasonings in slow cooker. Add all remaining ingredients and toss together gently. Cook uncovered on low 3-4 hours, stirring every 30 minutes until nuts are toasted. Turn off heat. Serve from slow cooker with large spoon, or pour into big serving bowl.
BAKED CHEESY JALAPENO POPPERS
Baked Jalepeno Poppers
Top of Form
12 fresh jalapeño peppers, halved lengthwise, stems, seeds and membranes removed
1 8-ounce bar reduced fat cream cheese
1 cup grated part-skim mozzarella cheese
1 teaspoon cumin seeds, slightly crushed
1 teaspoon mild ground chili
1/4 teaspoon freshly ground black pepper
2 egg whites
1/2 cup wheat flour
1 cup seasoned dry breadcrumbs
1/2 teaspoon salt
Bottom of Form
Preheat the oven to 350 degrees F. Lightly coat baking sheet with nonstick spray and set aside. In a large bowl, mash together the cream cheese, mozzarella, cumin seeds, mild chili powder and black pepper. In a shallow dish, whisk egg with egg whites. Spread the flour out on a sheet of wax paper. Spread the breadcrumbs out on another sheet of wax paper. Fill the hollow of each half pepper with a heaping tablespoon of the cream-cheese mixture. One at a time, dredge in the flour, dip into the egg whites, then press into the crumbs to coat. Repeat with remaining peppers. Place the coated peppers, cut side up, on baking sheets and bake until the peppers are tender and the crust is golden, about 25 to 30 minutes. Serve immediately.
Do you have any Superbowl snack recpies? Share them in the comments below!