Super Bowl Sunday Treats.
Watching the big game or just having friends over? These treats are great for a crowd, super casual, and lots of fun to eat.
Serves 12 – 20
These are a fantastic appetizer for a game day or a cute weeknight snack. I often use gourmet sausage or kielbasa in this recipe.
- 1/2 cup stone-ground yellow cornmeal
- 1/2 cup all-purpose flour
- 3 tablespoons sugar
- 1/2 heaping teaspoon fine salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 3/4 cup soymilk
- 1 tablespoon white vinegar
- 3 tablespoons margarine, melted
- Eight 6-inch all-beef hot dogs, ends trimmed, cut into fifths
- 3 tablespoons dill pickle relish or 2 tablespoons mustard
Preheat the oven to 425 degrees F; place three 12-cup mini muffin tins in the oven to heat up.
In a medium sized bowl, whisk together the cornmeal, flour, sugar, salt and baking soda. In the other bowl, whisk together the eggs, soymilk, vinegar and melted margarine. Pour the wet ingredients into the dry, and stir to combine.
Remove the muffin tins from the oven. With a 1-tablespoon scoop, carefully fill each cup half full with batter. Place a piece of hot dog in the center of each muffin cup, and dollop with 1/4 teaspoon relish or mustard.
Bake until golden brown and set, 7 to 10 minutes.
Baked Beans with Pastrami Bites
- ½ lb pastrami, cut into 1/2-inch pieces
- 1/2 medium white onion, finely chopped
- 2 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 4 cups pinto beans or kidney beans, soaked overnight, drained
Heat a 5 quart pot over medium-high heat. Add the pastrami and cook for 5 minutes. Add the onion and saute until beginning to soften and become translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Season with salt and pepper. Add the beans and 5 cups water to the pot, stirring to combine. Bring the beans to a boil, reduce the heat and cover. Cook over medium-low heat until the beans are tender, about 2 hours. Adjust the seasoning, if necessary.
Herb Baked Mozzarella Sticks
- 1/2 cup all-purpose flour
- 1 egg
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons chopped fresh cilantro, parsley, basil or a combination
- 1 teaspoon salt
- Pinch freshly ground black pepper
- 1 (12-count) package mozzarella string cheese
- Garnish: salsa, ketchup or other dipping sauce
- Nonstick cooking spray
Place the flour in a shallow bowl or plate. In a separate bowl, whisk together the egg and 1 tablespoon water. In another shallow bowl or plate, combine the panko, herbs, salt and pepper.
Begin by coating the mozzarella sticks in batches of 2, first dredging in the flour mixture and shaking off excess. Then dip in the egg mixture, letting any excess drip off. Finish by dredging in the panko crumb mixture and shaking any off excess. Transfer the breaded cheese sticks to a sheet pan greased with nonstick cooking spray. Cover and freeze until frozen, about 4 hours and up to 2 days (this will lessen the oozing of the cheese).
Preheat the oven to 400 degrees F.
Lightly spray the cheese sticks with nonstick cooking spray. Bake until the cheese is soft and the sticks are lightly browned, about 12 minutes.
Serve with salsa, ketchup or other dipping sauce.
Peanut Butter, Butterscotch Oatmeal Bars
Makes 12 bars
- 1/2 cup (1 stick) margarine/butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup plus 1/4 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup old fashioned oatmeal
- 1 cup butterscotch chips, chocolate chips or peanut butter chips
- 1 cup confectioners' sugar
- 4 tablespoons soymilk or milk
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish.
Using an electric mixer, cream the margarine/butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.
Whisk together the confectioners' sugar, soymilk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Cool completely before cutting into squares.