As football season heats up, the only thing better than a big upset for your favorite team is a spread of great food to munch on during the game. With college and pro games dominating the better part of the weekend and Monday nights, there are plenty of opportunities to have friends over to enjoy some of these winning recipes. Serve the artichoke bacon dip with lots of crusty bread or bagel chips, and you're sure to have a hit that's devoured before halftime. These kicked up chicken wings will keep hungry guests satisfied deep into the fourth quarter. Then you can then dish up a sweet finale of peanut butter cookies and pumpkin bread so your fans can go home happy no matter the game's outcome.
Artichoke Bacon Dip
cup sour creamcup mayonnaisecup Parmesan cheese, shreddedcup medium cheddar cheese, shredded1 can Progresso artichoke hearts, roughly chopped4 slices of cooked bacon, crumbledtsp garlic powdertsp salttsp red pepper flakes1 tsp lemon juice
Preheat oven to 350 degrees Fahrenheit. Combine ingredients into a medium bowl and spread in a glass pie dish. Bake for 25-30 minutes until warm and bubbly.
Parmesan Mustard Chicken Wings
1 stick (1/2 cup) unsalted butter2 tablespoons Dijon-style mustard1/8 teaspoon cayenne1 cup dried bread crumbs1/2 cup freshly grated Parmesan1 teaspoon ground cumin20 chicken wings, wing tips cut off and discarded and the wings halved at the joint
In a shallow dish whisk together the butter, the mustard and the cayenne. In another shallow dish combine well the breadcrumbs, the Parmesan, the cumin, salt and black pepper to taste. Dip the chicken wings, a few at a time, in the butter mixture, letting the excess drip off. Coat them with the crumb mixture and arrange them without touching in a greased shallow baking pan. Bake the chicken wings in the lower third of a preheated 425 degrees Fahrenheit oven for 30 minutes. (If extra-crisp chicken wings are desired, turn the wings after 20 minutes.) Serves six.
Recipe courtesy of Epicurious.com
Peanut Butter Cookies with Chocolate Chunks
1 1/2 cups unbleached all purpose flour1/3 cup old-fashioned oats1 teaspoon baking soda1/4 teaspoon salt1 cup old-fashioned chunky peanut butter (about 9 ounces)1 cup (packed) golden brown sugar1/2 cup (1 stick) unsalted butter, roomtemperature1/4 cup honey1 large egg1 teaspoon vanilla extract5 ounces semisweet chocolate, coarselychopped
Mix flour, oats, baking soda and salt in medium bowl. Using electric mixer, beat peanut butter, brown sugar, butter, honey, egg and vanilla in large bowl until well blended. Stir dry ingredients into peanut butter mixture in two additions. Stir in chopped chocolate. Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes. Preheat oven to 350 degrees Fahrenheit. Butter two heavy large baking sheets. With hands, roll one heaping tablespoonful of dough for each cookie into 1 3/4-inch-diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets five minutes. Using metal spatula, transfer cookies to rack and cool completely. (Can be made two days ahead. Store in airtight container at room temperature.) Makes 27 cookies.
Recipe courtesy of Epicurious.com
Spiced Pumpkin Bread
3 cups sugar1 cup vegetable oil3 large eggs1 16-ounce can solid pack pumpkin3 cups all purpose flour1 teaspoon ground cloves1 teaspoon ground cinnamon1 teaspoon ground nutmeg1 teaspoon baking soda1/2 teaspoon salt1/2 teaspoon baking powder1 cup coarsely chopped walnuts(optional)
Preheat oven to 350 degrees Fahrenheit. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in two additions. Mix in walnuts, if desired. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about one hour and ten minutes. Transfer to racks and cool ten minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely. Makes two loaves.
Recipe courtesy of Epicurious.com
