Munchies Recipe for church and football parties?
virgocusp76 asked:
We have a reception after church for our pastor and then a football party. I am looking for a receipe that would be good for both. I like to have new different, tasty dishes each time i go somewhere. Please share your idea/receipe.
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Jesus juice and special brownies. SB
why the church ? second class
you could get a veggie platter from acme with ranch dip. (maybe with like chips ect.)
or some cookies, desserts etc. victorialeix33
Spiced nuts Yummy!
1/4 cup sugar
1 tbsp egg white
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp cayenne pepper (optional)
2 cups whole raw nuts (pecans are my favorite)
Whisk sugar, spices and egg white in a medium bowl. Add nuts and stir to coat. Spread mixture on a baking sheet and bake at 350 for 1 hour. Cool and seal in an airtight container. Kat H
I love making quesadillas and different dips.
For quesadillas i just grill chicken in some bbq sauce. Cover a large soft tortilla with cheese (feta or cheddar or mixed), green peppers, onions (i like green), some tomatoes…. Pretty much whatever you like. Add the chicken, fold in half and bake in the oven. Then cut into quarters…….. serve with sour cream and salsa.
I also like to make spinach dip and pumpernickel bread, or a layered dip with cream cheese, refried beans, sour cream, salsa and shredded cheese… warmed up with nachos or toasted pita chips.
Good luck! lacykeirakaine
lol…hey make it easy…. get the dorito brand “munchies”.
Than make an easy dip…one just ranch with a touch of cumin…so wierd but makes it taste like cool ranch! Serve that dip with a crudite plater…you know celery, carrots, cherry tomatoes…and another bag of plan chips too.
Spinach and artichoke dip with tortillas. Cream some spinach with heavy cream, butter and alot of cheese… parmesan…and through in some blue cheese…it’s bold but good…don’t forget the artichoke…wanna go wild add crab meat.
little hot dogs in a blanket can never go wrong…serve that with a side of hot cheese dip with a pepper kick like jalepeno….
all these dips can mix and match each other. good luck
“i know they are simple stuff, but ppl love what they know” lachefderouge
Boozy Weiners!
Its smokies cocktail weiners – 2 pkgs
2 cups ketchup
1 cup brown sugar
1/2 cup whiskey (liquor cooks out)
Boil weiners, drain
Add ketchup, brown sugar and whiskey, boil until hot.
Serve with toothpicks.
They are good warm or cold. Zana-Di Girl
brownies, hot wings, rotel dip with tortilla chips, veggie trays, fruit platters, chili, potato skins, lasagna, deli platter with rolls, potato chips, cookies, cupcakes, pinwheels, quesidillas…..=) me
Cheese Ball
Ingredients:
8 ounces Cream Cheese — At Room Temperature
4 ounces Blue Cheese — Crumbled
4 ounces Cheddar Cheese — Shredded
2 tablespoons Dijon Mustard
1 tablespoon Worcestershire Sauce
1/8 tablespoon Garlic Powder
1/4 tablespoon Salt
1/2 cup Pecans — Finely Chopped
2/3 cup Currants
3/4 cup Parsley — Chopped
Directions:
Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.
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21 Club’s Spicy Lollipop Chicken Wings With Sour Cream Dipping Sauce Recipe
Ingredients:
32 chicken wings
4 cups chicken stock
1/2 cup onions, minced
2 tablespoons ginger, grated fine
1/2 teaspoon garlic, minced
6 tablespoons scallions, sliced fine
2 tablespoons rice vinegar
4 tablespoons sesame oil
1 tablespoon serrano chilies, minced
6 tablespoons red bell peppers, minced
Kosher salt to taste
Hot sauce to taste
White pepper to taste
4 tablespoons parsley, chopped
6 parsley or cilantro sprigs
***Dipping Sauce:***
2 cups sour cream
4 tablespoons prepared horseradish (depending how zesty you want it)
1 teaspoon lemon juice
salt to taste
dash of paprika
Directions:
Take the chicken wings and, with a small knife, cut one end of the wing and carefully run the knife, edge down one side of the bone pushing flesh to one end. Continue this method rotating the wing until all the flesh is on one end of the bone (so it looks like a lollipop). Reserve.
Meanwhile, in a mixing bowl add the chicken stock, onions, ginger, garlic, scallions, rice vinegar, sesame oil, serrano chilies and red bell peppers. Season to taste with salt, hot sauce and white pepper. Add the parsley. Stir until mixed well. Add the lollipop wings, let marinate for 4 hours.
Remove from the marinade and bake in a preheated 375º oven for 15 minutes or until cooked. Serve with sour cream dipping sauce (see below). Garnish with fresh cilantro or parsley sprigs.
Dipping Sauce:
Wisk together all ingredients, chill. Spoon into serving bowl.
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Makes 48 pigs)
Pigs-in-a-Blanket
2 (8-ounce) cans refrigerated quick crescent dinner rolls
2 tablespoons grainy, Dijon, or honey mustard
1 (16-ounce) package cocktail franks
Ketchup, mustard, or prepared horseradish
1. Preheat oven to 375 degrees. Working with one package of rolls at a time, separate dough into 8 triangles. Cut each triangle into thirds and spread with mustard. Place one cocktail frank on widest end of triangle and roll up tightly. Place on ungreased cookie sheet, point side down. Repeat with remaining dough and franks.
2. Bake 12-15 minutes, or until golden brown. Serve warm with ketchup, mustard, or prepared horseradish.
Make-ahead tip: Prepare pigs-in-a-blanket and freeze for up to a week. To reheat: place pigs, thawed, on cookie sheet, cover loosely with foil, and bake at 350 degrees for about 10 minutes.
(I have used can biscuits & cut hot dogs up before & it’s just as good.)
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Tomato and Mozzarella Fans
These are best served at room temperature.
4 large, ripe tomatoes
3/4 pound mozzarella cheese
2/3 cup diced red onion
12 fresh basil leaves
Dressing
1/4 cup extra-virgin olive oil
1? tablespoons sherry vinegar or red wine vinegar
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
Remove the core from each tomato. Place the tomatoes stem side down on a cutting board, and cut them vertically into 1/4-inch slices, stopping about a 1/2 inch from the base. Cut the mozzarella in half lengthwise, then into 1/4-inch slices, and insert a slice of mozzarella between the slices of tomato, creating a fan effect.
For the dressing: mix all the ingredients together in a small bowl.
Arrange the tomatoes on a serving platter. Sprinkle with the diced onion, and spoon some dressing on top so that it runs between the slices of tomato and mozzarella. Tear the basil leaves into pieces and scatter them around and on top of the tomatoes. glorydvine