Another week down, and its time to cheer on the blue and green. Football is not the same without snacks so here are our weekly football party ideas
2 (14-ounce) cans of artichoke hearts, drained and chopped
1 (10-ounce) package frozen spinach, thawed and squeezed dry
8 ounces of sour cream
1 small onion diced
2 cloves garlic, crushed
3/4 cup grated parmesan cheese
3/4 cup milk
1/2 cup crumbled feta cheese
1/3 cup mayonnaise
1 tablespoon red wine vinegar
1/4 teaspoon ground black pepper
8 ounces cream cheese, cubed
- Place artichoke hearts, spinach, sour cream, onion, garlic, parmesan, milk,feta,mayonnaise,vinegar,and pepper in a slow cooker. Stir until well combined. Top with cream cheese.
- Cover and cook on low heat for 2 hours
- Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
3 quarts water
1/2 cup baking soda (for boiling pretzels)
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
Cheese sauce ingredients
1/2 tablespoons unsalted butter
1/2 tablespoon all-purpose flour
1/2 cup milk
8 ounces cheddar cheese, grated
- For the Pretzels: Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes
- Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on flat surface and kneading a ball with your hands.
- Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until dough doubles in size (about 1 hour).
- Preheat over to 425 degrees f
- Bring the 3 quarts of water to a boil in a small roasting pan over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful.
- Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. About 15 bites at a time, and boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
- Remove to a baking rack and let rest 5 minutes before eating.
- To make cheese sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the cheddar cheese until it is smooth and all of the cheese is melted. Season with salt and pepper for taste.
Bacon and Cheddar Jalapeño Pinwheels
1 can of pillsbury crescent rolls (or dough sheets if you can find them)
1 cup shredded cheddar cheese
1-2 tbsp diced jalapeños
5 slices crisp bacon, diced/crumbled
4 oz cream cheese, room temp
- Preheat oven to 350 degrees f
- Mix cream cheese, bacon, and jalapeños together in a small bowl and set aside
- Roll out crescent roll dough and lightly press seems together to form a sheet
- Layer ingredients evenly on the dough, reserving about tbsp of cheddar and roll lengthwise
- Cut into 3/4” slices and place 2” apart on a foil lined cookie sheet. Top with reserved shredded cheddar if desired
- Bake for 9-11 minutes, or until bread begins to brown
- allow to cool and serve