Football is back and in full swing.......Tired of the same old, same old food for game time.

What are some of your favorite game time snacks?

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Nicole

It’s so funny that you started this thread. I have been looking for something different to serve as well.
Here are a few I found over this past weekend. I think the first two will be my favorites!


Warm Chocolate And Coconut Shake

2 cups milk
1 cup heavy cream
½ cup Coco Lépez
6-ounces premium milk chocolate, finely chopped

Combine the milk, cream and coconut cream in a medium saucepan. Bring to a boil,
Immediately remove from the heat and stir in the chocolate until melted. Ladle into
warmed mugs/cups


Margarita Balls

3 cups finely crushed vanilla wafers
2 cups confectioners’ sugar
1 cup finely chopped almonds, pecans or walnuts
½ cup Tequila
2 shots Margarita mix
¼ cup light corn syrup
confectioners’ sugar for rolling

Place the wafers, 2 cups sugar and nuts in a large bowl. Combine well. Stir in the Tequila,
Margarita mix and the syrup. Mix well. Shape the mixture into 1”inch balls and roll in sugar.
Cover tightly and refrigerate 3 days to blend flavors.


Vodka Balls

½ cup Blue Cheese, crumbled
½ cup cream cheese, softened
1 tablespoon pepper flavored Vodka
1 tablespoon fresh parsley, finely chopped
½ cup toasted sesame seeds

Cream together the blue cheese, cream cheese, vodka and parsley until smooth. Cover and
Refrigerate for 35 minutes. Shape into small balls then roll in the sesame seeds. Refrigerate
until needed.


Southwestern Stuffed Mushrooms

large white mushrooms, stems removed
medium or hot salsa
shredded Jack cheese
finely crushed tortilla chips
finely chopped fresh cilantro

Preheat oven to 400* degrees. Line a baking sheet with parchment paper.

Place the mushrooms, rounded side down, on the prepared sheet. Fill the cavities with salsa,
top with cheese and sprinkle with the chips. Bake for about 15 minutes or until the cheese is
melted and the mushrooms are cooked. Transfer to a serving dish and sprinkle with cilantro.


Southwestern Rice Muffins

3 cups cooked brown or white rice, cooled
2 cups shredded pepper Jack cheese
2 eggs, beaten
2/3 cup thick and chunky salsa (mild or hot)
½ cup sour cream
salt and pepper to taste
¾-1 cup crushed tortilla or corn chips
salsa and sour cream for garnish (optional)

Preheat oven to 350°F. Spray miniature muffin pans with cooking spray

In a medium bowl, combine the rice, cheese, eggs, salsa, sour cream, salt and pepper. Mix well
and spoon approximately 1 tablespoon of the mixture into each cup, filling to just below the rim.
Sprinkle with the crushed chips and press slightly with the back of the spoon.

Bake for 15-20 minutes or until lightly browned. Serve warm with additional salsa and sour cream.
Makes about 48 appetizers.


Parmesan Cracklings

4 tablespoons grated Parmesan cheese “per” crackling

Preheat oven to 350* degrees.

On a non-stick baking sheet, flatten out the cheese for each crackling into a circle. Bake for
8-10 minutes, or until golden brown. Remove from the oven and allow to cool.


Fried Garlic

2 whole heads of garlic
1 cup Panco breadcrumbs
1 egg
½ cup beer
2 teaspoons dried parsley flakes
½ teaspoon salt
vegetable oil

Bring a saucepan full water to a boil.

Separate the heads of garlic, peel the cloves and drop them into the boiling water. When the
water resumes boiling, blanch the cloves for 3-4 minutes (do not over cook or they will become
mushy). Drain, rinse with cold water to cool then drain again and pat dry. Set aside.

Heat enough oil in a saucepan for deep-frying.

In a medium bowl combine the breadcrumbs, egg, beer, parsley and salt. Mix well. Dip each dry
clove in the batter and then fry until golden brown. Transfer with a slotted spoon to paper towels
to drain.

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Check out this tailgating website Recipes I have made a bunch of recipes from here.

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*******If life gives you lemons, make lemonade.
But if life gives you limes....make margaritas!!!*******