We are football fans at my house! Last weekend was filled with playoff games and lots of excitement. That can only mean one thing..there must be game day snacks.
It is easy to fix a table full of appetizers when you are having a large crowd over, but a little more challenging when you are fixing game day snacks for 2. For my downsized cooking post this week, I want to share some ideas for the snacks we had.
Since there were 4 games to be watched this weekend, I got busy on Saturday morning and made enough to have all weekend. You need a good variety of finger foods.
I also used my mini cast iron skillets and my small ramekins to make some of the dishes. I enjoy having a variety of snacks throughout the weekend but do not want to end up with a lot to throw out when the games are over.
I did the downsized version of a cheese tray, vegetable tray, and small crockpot of meatballs in bbq sauce.
Mini crustless quiche bites are my husband’s favorite.
- 1/4 lb ground sausage, cooked and crumbled
- 1/4 cup diced ham cubes
- 2 Tablespoons red bell pepper, diced
- 4 or 5 fresh baby spinach leaves, chopped
- 1/3 cup shredded cheddar cheese
- 2 extra large eggs
- salt & pepper to taste
- 1/4 cup half and half
- Preheat oven to 350 degrees F, Spray 12 cups of a mini muffin pan with no stick cooking spray. Place pan on a foil lined baking sheet.
- Divide the sausage, ham, peppers, spinach, and cheese evenly between the muffin cups.
- In a small mixing bowl, whisk together the eggs, salt, pepper, and half and half. Pour mixture into a 1 cup measuring cup and then divide carefully and evenly between the mini cups.
- Bake for 16-18 minutes or until egg mixture is set.
- Remove from the oven and allow to set about 2 minutes.
- Remove each quiche with a small plastic knife and transfer to serving plate.
- Makes 12. Serve warm or at room temperature.
- 4 slices party size bread
- 3 teaspoons chive & onion flavored soft cream cheese
- 4 slices thin roast beef ( from packaged lunch meat)
- 2 slices red onion, thin
- 2 slices red bell pepper, thin
- 4 fresh baby spinach leaves
- 2 slices pepper jack cheese, thin
- 1 Tablespoon butter, melted
- Heat panini pan, grill pan, or small skillet over a medium heat.
- Spread even amounts of the cream cheese on each slice of bread. Layer half of roast beef, onion, pepper, spinach, and cheese on 2 of the slices of bread.
- Top with remaining slices of bread.
- Brush melted butter on tops of sandwiches. Place sandwiches, butter side down in pan. Brush remaining side of bread with the butter,
- Cook until bread is light brown and crispy. Turn each sandwich and cook until lightly toasted.
- Transfer to a serving plate and cut in half.
- I have made these with ham and provolone. Turkey and swiss would be delicious too.
Turkey-Swiss-Spinach roll-ups fit the sandwich requirement.
- 1 (7-inch) flour tortilla
- 1 1/2 Tablespoon onion and chive cream cheese spread
- 6-8 large fresh baby spinach leaves
- 6 thin slices turkey (lunchmeat from package)
- 2 1/2 slices thin swiss cheese
- Lay tortilla shell on flat surface. Spread cream cheese spread evenly over the tortilla. Arrange the spinach leaves over cream cheese. Top with turkey and cheese. Roll tortilla up, tightly, like a jelly roll. Add toothpicks in tortilla to hold secure. Wrap in cling wrap and refrigerate 2 hours. Slice into desired size pieces.
Baked Chicken Enchilada Dip meets the hot dip rule.
- 3/4 cup cooked chicken, diced
- 4 oz cream cheese
- 2 Tablespoons Hot Wing Sauce (Buffalo Sauce)
- 1 Tablespoon chopped green chilies from can
- 1 Tablespoon jalapeno, diced
- 1 green onion, chopped
- 1 cup shredded Colby-Monterey-Jack cheese
- Tostitos or bread cubes
- Preheat oven to 350 degrees F. Lightly spray a small baking dish with no stick cooking spray.
- In a medium size mixing bowl, combine the chicken, cream cheese, and buffalo sauce, using a mixer. Stir in the green chilies, jalapeno, onion, and cheese. Spoon into baking dish.
- Bake about 20 minutes until mixture is bubbly and cheeses are melted. Serve with chips, Tostitos, or bread.
I made this recipe using 1/2 of a crescent dough sheet, 4 oz cream cheese and 3 Tablespoons of Hidden Valley Ranch seasoning from package, 2 Tablespoons sour cream, about 2 cups chopped veggies and 1/2 cup shredded cheese.
Asparagus-Ham and Brie Crescent Bites.
- 1/2 refrigerated crescent dough sheet
- 3 asparagus spears, chopped small
- 1/4 cup diced ham cubes
- 1 Tablespoon red bell pepper, diced
- 1 green onion (with stem) diced
- 2 large eggs
- 3 Tablespoons half and half
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup brie cheese, grated
- Preheat oven to 350 degrees F. Lightly spray 12 cups of a mini muffin pan with no stick cooking spray.
- Unroll dough sheet onto a flat work surface. Cut into 12 (2-inch) squares. Press each square onto the bottom and up the sides of each muffin cup; set aside.
- Evenly divide the asparagus, ham, bell pepper and onion between the muffin cups.
- Place the eggs in a small glass measuring cup. Add the half and half, salt, and pepper and whisk together. Pour the egg mixture evenly into the muffin cups over the asparagus-ham. Divide the cheese evenly over the egg mixture.
- Bake until filling is set and crust is light golden brown, about 18 minutes.
- remove from the oven and cool in pan 5 minutes. Carefully remove from pan onto a serving platter. Serve warm or at room temperature. Makes 12.
- I use packaged ham cubes.
Creating a game day party for 2 makes watching the football games so much more exciting. I will share more ideas as we get closer to the Super Bowl.