Superbowl Snack Recipes from Susan Nash Gilpin
FOUR-CHEESE GEORGIA PECAN PIMIENTO CHEESE SPREAD
Makes: 3 cups
1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
1 cup (4 ounces) reduced-fat Swiss cheese, shredded
1 cup (4 ounces) reduced-fat blue cheese crumbles
½ (8-ounce) package reduced-fat cream cheese, softened
¾ cup chopped GEORGIA PECANS, toasted
1 (3-ounce) jar diced pimiento, undrained
2 tablespoons reduced-fat mayonnaise
1 tablespoons Worcestershire sauce
¼ teaspoon ground red pepper
Celery and carrot sticks, crackers, pumpernickel bread
Combine cheeses and GEORGIA PECANS in a large bowl; set aside.
Stir together pimientos and remaining ingredients in a large bowl; stir in GEORGIA PECANS-cheese mixture. Cover and chill up to 3 hours. Sprinkle with paprika, if desired.
Serve with celery and carrot sticks, crackers or party-style pumpernickel bread. Store remaining pimiento cheese mixture in an airtight container in refrigerator up to 1 week.
Developed bySusan Nash Gilpin for GEORGIA PECAN COMMISSION, 2010
REFRESHING AVOCADO DIP
Makes: about 2 cups
2 firm-ripe avocados, pitted and peeled 1 cup reduced-fat Greek
¼ cup fresh lime juice 2 tablespoons loosely packed fresh mint leaves 2 cloves garlic, peeled 1 teaspoon kosher salt
Fresh vegetables (carrots, broccoli florets, sugar snap peas, cherry tomatoes, yellow and zucchini squash)
Process avocado and next 5 ingredients 15 seconds or until smooth, stopping to scrape down sides as needed; spoon into serving bowl. Cover and chill 1 hour.
GRID IRON DEVILED EGGS Makes: 10 to 12 servings 1 dozen hard-cooked eggs, peeled 1/2 cup mayonnaise
1 teaspoon prepared mustard 2 tablespoons mango chutney 1/8 teaspoon ground red pepper Kosher salt to taste Sliced fresh chives 1.Cut eggs in half lengthwise; carefully remove yolks.
2.Mash yolks; stir in mayonnaise and next 3 ingredients until blended. Spoon yolk mixture evenly into egg white halves.
3.Sprinkle evenly with desired amount of salt. Arrange fresh chives over yolks to resemble laces on a football. Chill until ready to serve.
SNAPPY SNACK MIX
Makes: 8 cups
4 cups crisscross corn and rice cereal 2 cups tiny pretzel twists 1 cup wheat crackers (such as Wheat Thins) 1 cup Cheddar crackers (such as Cheez-It) 3 tablespoons butter, melted 2 tablespoon ginger stir-fry sauce (such as Lawry's) 1 tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon salt 1.Preheat oven to 250º.
2.Combine the first 4 ingredients in a bowl. Combine butter, stir-fry sauce, powder, cumin, and salt; drizzle over cereal mixture, tossing to coat. Divide mixture evenly among 2 lightly greased jelly roll pans. Bake at 250º for 30 minutes or until crisp, stirring twice. Cool completely. Store in an airtight container up to 1 week.
Stir vodka or rum into this punch for a power-packed "grown-up" finish.
Makes: 10 servings
2 cups apple juice 2 (6-ounce) cans pineapple juice 1 (12-ounce) can thawed cranberry juice concentrate, undiluted 1/2 (12-ounce) can thawed orange juice concentrate, undiluted 1 (1-liter) bottle club soda, chilled Combine first 4 ingredients; stir until blended. Add soda just before serving. Serve over ice.
This twist on a British shandy, a mixture of beer and lemonade, can be easily doubled. Yield: Makes 2 servings
1/3 cup fresh lime juice, plus 2 lime wedges 1 tablespoon sugar 1 (12-oz.) bottle beer Kosher salt Chili powder 1. In a glass measuring cup, stir lime juice, sugar, and 1/3 cup water together until sugar dissolves. Fill 2 beer mugs with ice and pour half the beer into each. Top with lime mixture.
2. Sprinkle one side of each lime wedge with salt and the other with chili powder. Serve with beer.
More recipes available at www.susannashgilpin.com <http://www.susannashgilpin.com>
GDA Cooking - February 1, 2011