GAME DAY HALFTIME SNACK BOARD
By the time halftime rolls around on game day, it'll be time for more snacking, so bring it on with this elaborate and delicious snack board! With some planning in advance, you can put out a really interesting and tasty selection of snacks.
Provided by lutzflcat
Categories Shrimp Appetizers
Time 1h40m
Yield 12
Number Of Ingredients 35
Steps:
- Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.
- Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.
- Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
- Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.
- Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
- Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.
- Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
- Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.
Nutrition Facts : Calories 616.9 calories, Carbohydrate 39.9 g, Cholesterol 119.9 mg, Fat 37.9 g, Fiber 2 g, Protein 24.7 g, SaturatedFat 10.9 g, Sodium 752 mg, Sugar 15.5 g
"LET GAME DAY BEGIN" SNACK BOARD
It's a given - you just have to have snacks when watching the big game, so let the game and the snacking begin! With some planning in advance, you can put out a really interesting and tasty selection!
Provided by lutzflcat
Categories Meat and Poultry Appetizers
Time P1DT1h55m
Yield 16
Number Of Ingredients 48
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
- Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
- Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
- Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
- Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
- Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
- Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
- Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
- Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
- Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
- Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.
Nutrition Facts : Calories 602.2 calories, Carbohydrate 37.2 g, Cholesterol 192 mg, Fat 40.7 g, Fiber 5.3 g, Protein 23.5 g, SaturatedFat 14.8 g, Sodium 1911.9 mg, Sugar 10.1 g
BACK-TO-SCHOOL SNACK BOARD RECIPE BY TASTY
If you're feeling "extra," serve up this super fun snack board for your kids. From fruit kebabs and DIY Uncrustables to turkey and cheese pinwheels and cucumber hummus boats, this has "afternoon pick me up'' written all over it. We hope it makes doing homework a little easier, too.
Provided by Betsy Carter
Categories Snacks
Time 40m
Yield 8 servings
Number Of Ingredients 28
Steps:
- Make the fruit kebabs: Thread the pineapple, orange segments, kiwi, and grapes onto 12 6-inch skewers, alternating between fruits. Store the kebabs in an airtight container or zip-top bag in the refrigerator until ready to serve, up to 2 days.
- Make the pinwheels: Spread 2 teaspoons of honey mustard evenly over each tortilla, then layer 2 slices of turkey, 3 slices of American cheese, and 4 lettuce leaves on top. Fold in the sides of each tortilla, then roll into a tight log. Wrap the logs in plastic wrap and store in the refrigerator until ready to serve, up to 3 days. Just before serving, slice each log crosswise into 8 pinwheels.
- Make the AB & J sandwiches: Spread 1 tablespoon of almond butter on the centers of 4 slices of bread. Spread 1 tablespoon of preserves on the centers of the remaining 4 slices of bread. Sandwich the almond butter and preserves slices together. Using a 4-inch round cutter, press firmly to cut out the centers of each sandwich and discard the crusts. Using a 4-inch sandwich crimper, press down firmly to seal the edges of the sandwich together. Alternatively, using your fingers, press the edges of the sandwiches together to seal, then use a fork to crimp the edges. Store the sandwiches in an airtight container or zip-top bag in the refrigerator until ready to serve, up to 2 days.
- Make the pimiento cheese dip: Finely grate the cheddar cheese on the small holes of a box grater, then transfer to a large bowl. Add the pimientos, cream cheese, mayonnaise, and hot sauce, if using, and stir with a rubber spatula until well incorporated and creamy. Store the dip in an airtight container in the refrigerator until ready to serve, up to 5 days. Transfer to a serving bowl before assembling the board.
- Make the cucumber hummus boats: Cut the cucumbers in half lengthwise. Using a spoon, scoop the seeds out of each half. Fill each cucumber boat with 1 tablespoon of hummus, smoothing with the back of a spoon. Sprinkle with paprika.
- When ready to assemble, add the pimiento cheese dip, trail mix, and fish-shaped cheese crackers to small serving bowls. Place on a large board or platter, then surround with the fruit kebabs, AB & J sandwiches, pinwheels, cucumber boats, pretzels, kettle corn, and butter crackers.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 72 grams, Fat 19 grams, Fiber 15 grams, Protein 18 grams, Sugar 34 grams
AFTER-SCHOOL SNACK BOARD RECIPE BY TASTY
Treat your kids to this snack board after school, featuring Pillsbury's new Soft Baked Cookies!
Provided by Pillsbury
Yield 6 servings
Number Of Ingredients 28
Steps:
- Make the sunflower butter dip: Fill a small serving bowl ¾ of the way with the sunflower butter. Stir in the honey and salt. Dollop the strawberry jam in the center and use a toothpick or butter knife to swirl into the sunflower butter.
- Make the blueberry mint yogurt dip: Add ⅓ cup of blueberries, the lemon juice, and mint to a blender and blend on medium-low speed until pulpy, 1-2 minutes.
- Fill a small serving bowl ¾ of the way with the Greek yogurt. Stir in the blueberry mixture until fully combined. Top with the remaining blueberries.
- Make the guacamole: In a medium bowl, mash together the avocados and lime juice until smooth. Stir in the sour cream and salt. Fold in the red onion, tomato, and cilantro. Transfer to a small serving bowl.
- To assemble, place the dips on a board, then surround with the Pillsbury® Soft-Baked Cookies, sugar snap peas, Gala and Granny Smith apples, toast crackers, rainbow carrot sticks, mini cheese wheels, sliced salami, halved snacking tomatoes, bell pepper strips, sliced cucumber, red grapes, granola clusters, and blueberries.
- Enjoy!
JASMINE'S SNACK BOARD RECIPE BY TASTY
This board is packed with some of my favorite foods from growing up! Spam musubi, sushi, dumplings, and scallion pancakes were often packed in my lunchboxes, alongside delicious store-bought snacks, like prawn crackers, Choco pie, mochi, and Hello Panda cookies. Finally, no meal is complete without my favorite sweets, ranging from fruits to cakes to yogurt drinks. This is my childhood on a grazing board!
Provided by Jasmine
Categories Snacks
Time 1h
Yield 4 servings
Number Of Ingredients 30
Steps:
- Make the prawn crackers: Heat the oil in a large heavy-bottomed pan over medium heat until the temperature reaches 325°F (160°C). Line a plate with paper towels and set nearby.
- Place 8-10 chips in a slotted spoon or spider. Gently lower them into the hot oil and stir gently. As the chips begin to float to the surface, quickly remove from the oil before they scorch or burn. Carefully shake off any excess oil, and then place on the lined plate. Continue frying the remaining chips.
- Make the spam musubi: Heat the canola oil in a large nonstick skillet over medium-high heat. Add the Spam and cook for 2-3 minutes per side, until golden brown and crispy.
- In a small bowl, whisk together the water, soy sauce, and 2 tablespoons of sugar.
- Reduce the heat to low and pour the soy sauce mixture into the skillet. Cook until the sauce is bubbly and thick and coats the Spam evenly, turning as needed, about 5 minutes total. Remove the pan from the heat.
- In a medium bowl, whisk together the remaining 2 teaspoons sugar, salt, and vinegar. Add the cooked sushi rice and stir to combine.
- Lay a strip of nori, shiny side down, on a clean surface. Place the box of the musubi press on top. Add ⅓ cup of the seasoned rice to the box and press down with the plunger. Lay a piece of Spam on top of the rice and press down firmly. Lift the box to release the Spam and rice. Wrap the nori around the stack, using a wet finger to seal the nori.
- Make the California rolls: Lightly grease the inner chamber of a sushi bazooka with canola oil.
- Add ½ cup of the seasoned sushi rice to each half of the inner chamber and use the plunger to create a divot down the length of each side of rice. Arrange half of the crab, avocado, and cucumber in a horizontal row on one side of the rice. Carefully close the bazooka.
- Lay a piece of nori, shiny side down, on the sushi mat. Turn the plunger 5 times, then firmly press to release the roll onto one end of the nori. Tightly roll the nori around the rice to completely encase the roll. Transfer the roll to a cutting board. Rub a knife on a damp paper towel before slicing the roll crosswise into 6 equal pieces. Repeat with the remaining ingredients to make another roll.
- Assemble the board: Place the prawn crackers, musubi, and California rolls in the center of a turntable. Arrange the pan-fried dumplings, garlic edamame, scallion pancakes, dragonfruit, pineapple cakes, probiotic yogurt drinks, mochi, mujigae-tteok, Hello Panda cookies, Choco pies, Cara Cara and Mandarin oranges, and Asian pears around the edges.
- Enjoy!
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