I'LL be the first to admit that I'm not a big football fan (sorry, the Canucks have my heart), but when we're vying for the Grey Cup you have to be a loyal B.C. supporter.
Gather a bunch of friends around the TV this weekend and cheer on our team with a selection of delicious snacks at hand. Here are three great guy-approved snacks that will fuel the gang to root for victory and provide comfort in the (unlikely) event of defeat. The only other thing you'll need is a lot of ice-cold beer. Blue Bombers, booooo!!
BUFFALO CHICKEN FINGERS
You can make these ahead of time and bake them when guests arrive.
½ cup crushed corn flakes
½ cup Panko Japanese bread crumbs
1 tablespoon finely snipped parsley
¼ teaspoon seasoned salt
Freshly ground pepper
1 pound skinless, boneless chicken breasts
1?3 cup bottled blue cheese dressing (I like the refrigerated ones, usually found in the produce section)
2 teaspoons water
1-2 teaspoons bottled hot pepper sauce (like Tabasco) Celery sticks
Additional blue cheese dressing (add some crumbled blue cheese to beef this up)
Combine crushed corn flakes, Panko, parsley, seasoned salt and freshly ground pepper to taste in a shallow bowl or pie plate.
Cut chicken breasts into strips about three-quarter inch wide and three inches long. Combine the dressing, water and hot pepper sauce in a large mixing bowl. Add chicken strips and stir until covered, then roll each piece individually in crumb mixture to coat. Place strips on a foillined baking sheet and freeze until firm, about two hours.
To serve, heat oven to 425 degrees. Place frozen chicken strips in a single layer on a lightly greased baking sheet.
Bake for 18-20 minutes or until meat is no longer pink inside and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping. Makes 12 servings.
BACON CHEDDAR CHEESEBALLS
1 lb extra old cheddar cheese, finely shredded
1 8-oz package cream cheese
1 2-oz jar sliced pimiento, drained, patted dry, and chopped (you can find this in the pickle section of your supermarket)
¼ cup red pepper jelly
2 Tbsp milk
1 tsp Worcestershire sauce
¼ tsp hot pepper sauce, or more to taste
8-10 slices bacon, cooked until crisp and crumbled
1 ?3 cup chopped toasted pecans Assorted crackers and/or toasted baguette slices
In a large bowl combine cheddar and cream cheese; let stand to come to room temperature (about 45 minutes). Add pimientos, red pepper jelly, milk, Worcestershire, hot pepper sauce and about two thirds of the cooked bacon. Beat with an electric mixer on medium speed until almost smooth.
Cover and chill mixture for two hours or firm enough to handle (remaining bacon should also be refrigerated). Divide into two portions and shape each into a ball; cover and chill. About half an hour before serving, roll balls in remaining crumbled bacon and chopped pecans; keep at room temperature until serving to allow cheese balls to soften slightly. Serve each ball on a platter surrounded with crackers. Makes about 18 servings (a quarter cup each).
GLAZED SAUSAGE ROLLS
Sticky, gooey and good.
1 tube refrigerated crescent rolls
8 Bavarian smokies
½ cup butter, melted
½ cup chopped walnuts or pecans
3 Tbsp honey
3 Tbsp brown sugar
Unroll crescent roll dough and separate into triangles; cut each lengthwise into three narrow triangles. Cut a bit off each end of the smokies (save ends for another use or discard) and cut remainder into three equal pieces (each piece should be about 1.5 inches long). Place one piece on the wider end of a dough triangle and roll up tightly; set aside. Repeat with remaining pieces. Combine the remaining ingredients in an 11-by-seven-inch baking dish. Arrange the sausage rolls, seam side down, in the butter mixture. Bake uncovered at 400 degrees for 15-20 minutes or until golden brown. Place a toothpick in each piece to serve. Makes 24.
