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Kitchen Adventures: The big game spread

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Food column by Becca Owsley

By Becca Owsley

The big game is coming up Sunday and with the Super Bowl comes game day snacks.

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Super Bowl snacks always are about eating something yummy, but there are certain kinds of snacks people tend to enjoy more.

A very unscientific survey on Facebook broke down what people want this way.

  • Recipes that can set out a few hours while watching the game.
  • Things you can make ahead of time so you don’t miss the game.
  • Finger foods (this was very popular).
  • Dips and sweets.
  • Large quantities of snacks.
  • Wings are a necessity.

So with those tips as a guide, I tried a few Super Bowl snack recipes.

Usually, when I want wings, I order them from a restaurant, but since they are a “necessity” on game day, I made some. The recipe wasn’t difficult but this one called for a crispy wing. They tasted great as is and I didn’t find them too spicy but they might have needed a little sauce on top for that nice messy wing feel.

For a snack mix, a friend gave me a recipe for caramel corn snack mix. This particular friend likes to post things on my Facebook page that make me feel old but after tasting this recipe she is more than forgiven. This recipe is, as they say, “the bomb.”

But food friends, I’ve saved the best for last. It is amazingly simple but a treat to the taste buds. I searched on Pinterest for snacks and found a pin called “things wrapped in bacon.” Being a fan of bacon I took a look. One particular idea caught my eye — tater tots wrapped in bacon.

The recipe is that simple. Take a piece of bacon, wrap it around a tater tot and bake it at the temperature and length on the tater tot bag directions. All I have to say is, “yum.”

I tried one baked with cheese and the cheese got a little crusty. I recommend if you want a cheesy tot, put cheese on them right out of the oven so it will melt or dip the tots in melted cheese. I tried mine dipped in sour cream.

Ravens or 49ers fan, most of us can’t enjoy the game live in New Orleans, so enjoy the snacks and a good time with friends at home watching the Super Bowl.

Becca Owsley can be reached at (270) 505-1741 or bowsley@thenewsenterprise.com.

Baked Buffalo Wings
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper

Line a baking sheet with aluminum foil and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder and salt into a re-sealable plastic bag, and shake to mix. Add the chicken wings, seal and toss until well coated with the flour mixture. Place the wings on the prepared baking sheet and place into the refrigerator. Refrigerate at least one hour.
Preheat oven to 400 degrees.
Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center and crispy on the outside, about 45 minutes. Turn the wings over halfway through cooking so they cook evenly.

Recipe from www.allrecipes.com

Bacon wrapped tater tots
1 bag frozen tots
1 package of bacon
Toothpicks
Sour cream 

Preheat oven per the directions on the tater tots bag.
Wrap a piece of bacon around the tater tot. If the bacon doesn’t stay wrapped use a toothpick to secure it. The toothpicks may blacken as they are cooked. Bake per directions on the tater tots bag, usually 20 to 25 minutes.
Remove from oven and serve with sour cream or melted cheese.

Recipe idea found on Pinterest

Caramel Corn Snack Mix
8 cups popped popcorn (natural/plain flavor works best)
4 cups oven-toasted rice cereal squares
2 cups miniature pretzel twists
1 cup pecan halves
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon baking soda 

Preheat oven to 300 degrees. Combine popcorn, cereal, pretzels and pecans in a large baking dish. Combine brown sugar, butter and corn syrup in saucepan. Cook and stir over medium heat until mixture comes to a boil over entire surface. Reduce heat to medium-low. Cook without stirring five minutes. The mixture should continue to bubble gently over surface. Remove saucepan from heat. Quickly stir in vanilla and baking soda, stirring carefully. Pour over popcorn mixture in large baking dish, stirring until well coated.
Bake 30 minutes, stirring after 15 minutes.
Transfer popcorn mixture to large piece of parchment paper. Cool completely, breaking mixture into clusters as it cools.
Note: She used the pampered chef 9x13 stoneware dish or you can use 2 smaller dishes.

Recipe from Madge Hearne, Elizabethtown.