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Game Day Meal Plan 2.1.12 February 1, 2012

Filed under: Meal Planning — clappingonthedownbeat @ 1:10 PM

This week was pretty basic for us.   Sloppy Joes, soup and grilled cheese, brats, stir fry, leftovers.  I am getting excited for this weekend.  Not to watch the Superbowl, well maybe the commercials, but I am actually more interested in making lots of finger food to snack on.  Usually, in the fall ,on Sundays I just make a couple of hearty appetizers and we snack on it from the afternoon till evening.  Look for lots and lots of game day food to be on sale at the grocery store and stock up if you can.  Here’s my game day plan:


Celery and peppers $.88

Onions and potatoes $.49/lb

Avocados $.69 each


Pineapple $.99

Hunts canned tomatoes $.48

Gold fish $.99

Capri Sun $1.69

Natural Tostitos $1.99


Tide $5.99

Charmin basic TP or paper towels $4.99

Colgate $.99

Steamfresh frozen veggies $.89


Quaker granola bars $1.88

MIssion tortillas $.99

Eggo waffles $1.99

Yoplait gogurt $1.79

I am going to try to price match the BOGO on Tyson nuggets and selected condiments – I hear Walmart will match those now

Buffalo Chicken Dip

3 cooked and finely diced chicken breasts

1 pkg cream cheese

1/2 c. ranch or blue cheese dressing

2 c. shredded cheddar cheese

1 c. Frank’s Red Hot sauce

Mix all in a oven proof bowl/container.  Place in oven at 375 for 20-30 minutes till hot and bubbly.  Stir well and serve with chips, carrots and celery sticks.

Buffalo Chicken Sliders

1/4 cup butter, melted
1/4 cup plus 2 tablespoons Frank’s RedHot hot sauce
1 pound ground chicken
1 egg
1/2 cup celery, finely minced
1/2 cup plus 1/3 cup saltine crackers, finely crushed
1 teaspoon kosher salt
Blue Cheese Dip {recipe follows} and Celery sticks, for serving
In a small bowl, melt the butter in the microwave and then whisk in the hot sauce.  Set aside to cool.  In a separate bowl, combine the chicken, eggs, celery, breadcrumbs, and salt.  {I use a mini food processor to crush my crackers and to finely mince the celery.}  Add in the butter mixture.  Using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on a non-stick baking sheet {use a cookie scoop for a consistent size}.  Meatballs can be spread apart or if you are making a double batch they can be arranged in rows so that they are touching on all sides. Transfer to oven and bake at 450 degrees until cooked through, about 15 minutes.
Take out of oven and let stand 5 minutes before removing from baking sheet. For sliders, place a meatball between the buns and top the meatball with blue cheese dip.  Or if you are serving just the meatballs, arrange on a serving platter and drizzle with hot sauce; serve with dip and celery sticks.  Yields 24 meatballs.
Blue Cheese Dip
1/2 cup sour cream
2 tablespoons milk
1/4 cup blue cheese, crumbled
1/4 cup mayonnaise
1/2 teaspoon kosher salt
1/2 tablespoon red-wine vinegar
Place all ingredients in a large bowl and whisk until well combined.
Nachos and Guacamole (here’s is my recipe for guac, a little extra work but so worth it!)
  • 1 whole head garlic
  • 1 1/2 Tbs. extra-virgin olive oil
  • 3 medium, fully ripe avocados
  • 1/8 C. freshly squeezed lime juice
  • 1 to 2 Tbs. Roasted Garlic
  • 1 medium shallot, minced
  • 1 small jalapeno chiles, halved, stemmed, seeded, and minced
  • 1/4 of a small red onion finely diced
  • 3-4 dashes of green tabasco
  • 1 tsp Worstershire
  • salt to taste ( optional 1/4 c. chopped cilantro, I hate it and don’t use it, but acknowledge that there are people who eat the stuff)
First, prepare the Roasted Garlic. Preheat the oven to 375. Place the garlic head on a sheet of heavy-duty aluminum foil and rub the garlic all over with the olive oil. Wrap the garlic securely inside the foil, place the packet in the oven and roast until the garlic feels very tender when you squeeze the packet carefully with an oven mitt or heatproof pad, 50 to 60 minutes. Remove the packet from the oven and let it cool to room temperature. Unwrap the garlic. With a sharp, serrated knife, cut the head in half crosswise. Squeeze out the softened garlic pulp into a bowl, or scoop it out with a tiny tsp. or small knife. You’ll have 2 to 4 Tbs., depending on the size of the garlic head.  With a sharp knife, cut one avocado lengthwise in half, and twist the halves to separate them. With a Tbs., scoop out the pit and discard it. Scoop the flesh into the bowl with the garlic. Repeat with remaining avocados. Pour the lime juice over the avocado flesh. Using a fork or a potato masher, lightly mash the avocado until it is still slightly chunky. Stir in remaining ingredients and serve.
Pizza Pinwheels
  • 1  can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  • 2  tablespoons grated Parmesan cheese
  • 1/3  cup finely chopped pepperoni (about 1 1/2 oz)
  • 2  tablespoons finely chopped green bell pepper
  • 1/2  cup shredded Italian cheese blend (2 oz)
  • 1/2  cup pizza sauce (from 8-oz can)
  1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
  2. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle.
  3. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
  4. Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.
Sausage Balls with dipping sauce
  • 1 pound bulk breakfast sausage
  • 8 ounces finely shredded Cheddar cheese
  • 3 cups biscuit baking mix
  • 1/2 cup finely minced green onion
  • 1/4 cup finely minced red bell pepper
Combine all ingredients and mix well. This can be done by hand, with a heavy duty mixer, or in a large food processor. Shape into small balls and place on a baking sheet (with sides). Bake at 350° for 12 to 15 minutes, until browned on bottoms.
  • 1 cup mayonnaise
  • 2 to 3 teaspoons prepared yellow mustard
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dillweed
Sweet Curry
  • 1/2 cup mayonnaise
  • 1/2 cup pineapple or apricot preserves
  • 1/2 teaspoon curry powder, or to taste

Potato Skins

  • 3 russet potatoes, scrubbed
  • 4 slices cooked bacon, crumbled
  • 2 tablespoons butter, melted
  • 1 clove garlic, minced
  • 3/4 cup Cheddar
  • 1/2 cup barbecue sauce, warm
  • 1/2 pound pulled pork
  • Sour cream, for topping
  • 2 tablespoons snipped chives, for garnish

Preheat oven to 350 degrees F.

Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.

Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it’s cooled.

Preheat grill to medium heat.

Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.

Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.

Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.

Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.

Knock-You -Naked Brownies

  • 1 stick butter, melted, plus more for greasing
  • All-purpose flour, for dusting
  • 1/3 plus 1/2 cup evaporated milk
  • One 18.5-ounce box German chocolate cake mix
  • 1 cup finely chopped pecans
  • 60 caramels, unwrapped
  • 1/3 cup semisweet chocolate chips
  • 1/4 cup powdered sugar, sifted

Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan.  Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it’ll be pretty thick!  Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.  While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it’s evenly distributed. Sprinkle the chocolate chips all over the top.  Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.  When you’re ready to serve them  sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan.

Coconut Carmel Thumbprints

Makes 54 cookies
3 sticks unsalted butter, room temperature
1 cup white sugar
1 1/2 tsp. pure vanilla extract
3 1/2 cups all purpose flour
1/2 tsp salt
2 large eggs beaten
12 ounces sweetened flaked coconut
44 small soft caramel candies (12 oz.)
6 tablespoons heavy cream
Flaky Sea Salt

Preheat oven to 350. Beat together butter and sugar with  mixer on medium speed until it is pale and fluffy, then add vanilla. With mixer on low, add flour a little at a time 1/2 tsp salt and beat to combine.  Roll into 1 1/4-inch balls.  Dip each ball into the beaten egg, let excess egg drip off, and then roll and cover in coconut.

Place balls on parchment-lined baking sheet and press an indentation of your thumb into each cookie. Bake for 10 minutes, then remove sheet from oven and re-press indentations. After that, put the sheet back in the oven and bake for another 9-10 minutes or until golden. Press your thumb in again to make sure there is a little well.  Let cool on wire racks. Repeat with remaining dough.
For caramel: Place unwrapped caramels and heavy cream in a small saucepan or double boiler over low heat. Cook, stirry constantly, until the caramels have melted and the mixture is smooth, 4-6 minutes. Spoon caramel into the indentations of each cookie and sprinkle with sea salt. If the caramel starts to harden, rewarm it on low heat!

I can’t stop eating them!!

Gingerbread mini Cakes

  • 1/4 cup (1/2 stick) unsalted butter, room temperature, plus more for muffin cups
  • 2 1/3 cups all-purpose flour (spooned and leveled), plus more for muffin cups
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon fine salt
  • 3/4 cup granulated sugar
  • 1 cup pure pumpkin puree
  • 1/2 cup unsulfured molasses
  • 2 large eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1 cup confectioners’ sugar, sifted
  1. Preheat oven to 350 degrees. Butter and flour 18 standard muffin cups. In a large bowl, whisk together flour, baking powder, baking soda, ginger, allspice, cinnamon, cloves, and salt. In a medium bowl, beat granulated sugar and butter with a wooden spoon until light and fluffy, about 3 minutes. Whisk in pumpkin puree until smooth, then whisk in molasses, eggs, and buttermilk. Add to flour mixture in 3 additions, stirring well to combine.
  2. Divide batter among muffin cups. Bake until puffed and set, 35 minutes, rotating pans halfway through. Let cool completely in pans on wire racks.
  3. Whisk together confectioners’ sugar and 2 tablespoons water. Spoon over muffins and let glaze set, about 15 minutes, before serving.


One Response to “Game Day Meal Plan 2.1.12”

  1. Pamela Milogradov Says:

    I believe coming to your house to eat your yummy goodies would be much more fun than watching the game 🙂

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