23 January 2014

Football Food! Five Classic Appetizers for the Big Game

By Sinea Pies

Celebrations, football Sunday, picnics and family gatherings -- every get together is so much better with delicious appetizers. Make enough of them and you won't need a main dish!
Here are five of the most popular, easy-to-make appetizers that everyone will love!
Grape Jelly Glazed Meatballs
Olive Tarts
Artichoke Heart Dip
Pigs in a Blanket
Crabmeat and Cheese Dip


Grape Jelly Glazed Meatballs
1 1/2 lb 90% ground beef
1/4 cup bread crumbs
1/4 cup finely chopped onion
1 tsp. salt
1 large egg
1 cup chili sauce
1 cup grape jelly
Combine ground beef, bread crumbs, onion, salt and egg. Mush together. Roll into 1/2 balls. Sautee in a large non-stick skillet until done. Drain juices off. Add chili sauce and grape jelly and simmer, gently turning on occasion, until the sauce turns into a glaze on the meatballs (about 15 minutes).  Makes 3 dozen.


   
Olive Tarts
2 cups grated cheddar cheese
1/2 cup softened butter
1 cup flour
1/2 tsp salt
1 tsp paprika 
48 pimento stuffed Spanish olives
Combine cheese and butter; toss with the other ingredients --except for the olives--to make a dough. Using a teaspoon, scoop a little dough into your hand and flatten it. Place an olive in the center. Surround the olive with the dough and roll in your hand like a meatball.  
Place on a cookie sheet, very close together but not touching, and freeze them. Once frozen, either transfer them to a freezer bag or bake immediately on a cookie sheet, about an inch apart, at  400°  for 15 minutes.  Serve hot.   

Artichoke Heart Dip
2 jars or cans of artichoke hearts (drained)
1 cup Parmesan cheese
1 cup real mayonnaise
lemon juice
paprika

Mix and bake at 325° until bubbly. 
Serve with crackers.


Pigs in a Blanket
32 cocktail hot dogs
 2 tubes Pillsbury® crescent rolls

Unroll crescent rolls. Cut each triangle in half. Roll one cocktail hot up in a triangle and place on a cookie sheet. Keep them 1 inch apart. Bake on an ungreased cookie sheet at 375° for 10-15 minutes. (Remove when lightly browned). Serve with ketchup, mustard or ranch dressing to dip in.

Crabmeat and Cheese Dip
2 lb. VELVEETA® cheese
1 lb. crab meat, chopped
1/2 tsp. garlic powder
2 dashes Tabasco sauce
2 sticks butter 

Combine Velveeta cheese, garlic powder, Tabasco and butter in a double boiler, microwavable bowl or crock pot. Heat until cheese and butter is melted. Stir. Gently add the boneless crab meat and blend. Serve hot with Melba toast or crackers.

 Facebook Button photo facebook_zps7b10303d.png  Bloglovin Button photo bloglovinocean_zpse0cfe877.png Pinterest Button photo pinterestpink_zps6c04cca0.png Google+ Button photo googlegreen_zps08b19762.png Twitter Button photo twitterocean_zps56ba6d59.png Email Button photo mail_zpscb1a3f2b.png RSS Button photo rsspink_zps3680a41b.png


Photo Credits:

  • Grape Jelly Glazed Meatballs by The Swedish on sxc dot hu
  • Artichoke Heart Dip from My Maryland dot com
  • Olive Tarts by Skat and the Misc blog
  • Pigs in a Blanket - Wikimedia
  • Velveeta Cheese by Charles Williams on Flickr Creative Commons




Pin It!