Football-Nascar snacks

Discussion in 'Cooking' started by donaldduck352, Oct 1, 2009.

  1. donaldduck352

    donaldduck352 <font color=red><marquee>Proud Redhead</marquee><b

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    Yes its that time of year.Armchair coaches on Sunday and the constant change of channels between the games and the race.I got A 52"widescreen that my friends love to come over and watch the games on.So I do prepare snacks that morning for the yelling group.DW yells the loudest!!:lmao:
    I got o0ne recipe that is A crowd fav.It goes like this:

    3lbs of ground chuck
    2 cans of refried beans
    1 can of stewed tomatoes
    1 can of mexican rice
    1lbs of cubed chedder jack cheese
    1lbs of shredded chedder jack cheese
    1 small onion chopped finely
    1 pint of sour cream
    3 big bags of tortilla chips
    A big jar of salsa-this is where if you like mild or hot,youre choice

    Cook burger meat till almost doneDrain fat..Add the refreid beans,stewed tomatoes,rice,onion.When meat is done add the cubed cheese and salsa.Yes you will need A big frying pan for this.The cheese will make it thick.Pour all into A great big bowl and add 1/2 the bag of shredded cheese and spread it out.It will melt quikley.Pour all the sour cream over top and add the rest of the shredded cheese.Spread it out to cover.Place on table and serve the chips in another BIG bowl.

    Thats all.We call this DIP S*** down here.It is real easy and takes about 45min from start too eat.If you got big eaters in the crowd just add more ingr when making.Please try and enjoy!!:thumbsup2

    Please add to this thread,I love to read more gameday favs!!!!!

     
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  3. MazdaUK

    MazdaUK <font color=green>Curse this time difference!<br><

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    That's a LOT of dip! How many poeple are you entertaining? (and is that instead of a main meal later?)
     
  4. donaldduck352

    donaldduck352 <font color=red><marquee>Proud Redhead</marquee><b

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    That much will normaly yield about 6 servings.Its so good they want it almost every weekend.I never have any leftovers.We do have A light snack later that eve cause its pretty filling!!
     
  5. psammie1025

    psammie1025 Mouseketeer

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    we love this one~quick & easy & tasty!

    Chicken Bacon Bites

    3-4 boneless, skinless, chicken breasts
    1 (1-pound) package sliced bacon
    2/3 cup firmly packed brown sugar
    2 tablespoons chili powder

    Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a tooth pick.
    Dump brown sugar and chili powder in a large bowl. Toss chicken bites in bowl & coat them well. Dump it all into a large ziploc bag being careful not to poke the picks thru the bag. Refrigerate for at least 2 hours up to 24 hours.
    Pre heat the oven to s 350 degrees. Line a large baking sheet with tinfoil & place a reck over the sheet & spray with Pam . Place chicken bites on rack. Bake 350 for 30 to 35 minutes or until bacon is crisp. If it's not crisp enough I turn to broil & broil a few minutes watching to make sure it doesn't burn.
     
  6. donaldduck352

    donaldduck352 <font color=red><marquee>Proud Redhead</marquee><b

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    I like that chicken bacon wrap.I'm gonna try that on the gas grill just for the extra flavor it could add..:thumbsup2
     
  7. liamsaunt

    liamsaunt <font color=red>I was an irish girl with an afro<b

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    Bonnie's Buffalo Chicken Dip

    4 boneless skinless chicken breast halves, about 2 pounds, poached and shredded with 2 forks
    1 - 12 ounce bottle Frank's Hot Sauce
    2 - 8 ounce packages cream cheese
    1 - 16 ounce bottle of Ranch Dressing
    1/2 cup celery chopped
    8 ounces shredded sharp cheddar or Monterey Jack cheese or combo thereof

    Preheat oven to 375 degrees. In a 13x9x2 inch baking pan, combine the shredded chicken and entire bottle of Frank's sauce, spreading to form an even layer. In a saucepan over medium heat, combine the cream cheese and entire bottle of Ranch dressing, stirring til smooth and hot. Pour this mixture evenly over the chicken mixture. Sprinkle celery evenly over all. Bake uncovered for 20 minutes. Then, add the shredded cheese and bake for another 20 minutes uncovered or til bubbly...don't let the top get too browned or it will be hardened. Remove and let stand for 10 minutes and serve with celery stalks or sturdy corn chip dippers.
     
  8. Rafikifan

    Rafikifan DIS Veteran

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    There are many versions of this dip out there but this is tried and true for years. Easy and there is NEVER any left.

    Mexican Layered dip

    16 oz. sour cream
    1 pkg. taco seasoning
    2 cans of bean dip
    sliced black olives
    chopped tomatoes
    chopped green onions
    grated cheddar.

    Blend sour cream and taco seasoning together. Chill.

    In the bottom of a 13" x 9" pan layer bean dip, and then sour cream/taco seasoning mixture.

    Top with grated cheddar cheese, then tomatoes, black olives, and green onions. Chill for at least 30 minutes for best results. Serve with tortilla chips.

    Note* If your guests like guacamole it is great between the sour cream layer and the cheese layer.
     

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