January 20, 2022

Snacks to Please the Hungriest Fans!

Football season is approaching its main event and you know what that means—parties and get-togethers! Whether you’re watching the big game in the comfort of your own living room, at a friend’s house, or from your ice fishing shack, a tailgate-style party is always a fun way to celebrate the day.

We’ve selected some great appetizers and snacks from our BetterLife members, served both warm and cold, that when spread out together on your counter or table are sure to please the rowdiest football fans!  

Party Mix

Party mixSubmitted by Diane Bahn | BetterLife Member | South Dakota

1 pkg Hidden Valley Ranch dry dressing mix
1/3 tsp garlic powder
1/3 tsp dill weed
3/4 c popcorn oil (such as Orville Redenbacher)
Assorted snack items (pretzels, Goldfish crackers, Fritos,
Chex cereal, Cheerios, Ritz crackers, peanuts, etc.)

Mix popcorn oil, Hidden Valley Ranch dressing, dill weed, and garlic powder together. In a large bowl, mix your choice of snack items in the quantities you prefer. This is a very flexible recipe. Pour the popcorn oil mixture over the snack items and mix well. Using a cookie sheet or large roaster pan, bake the party mix in a 200 degree oven for one hour, stirring every 15 minutes.


Buffalo-Style Chicken Bites

Submitted by Karen Ryba | BetterLife Member | North Dakota

1/4 c butter or margarine, melted
1/4 c chili sauce
1/4 c hot pepper sauce
1 1/4 lbs boneless chicken breasts, cut into one-inch cubes
1 c chunky blue cheese salad dressing

In a small bowl mix butter, chili sauce, and hot pepper sauce. In a large bowl, mix chicken and half of the chili sauce mixture. In a 10-inch nonstick skillet, cook chicken over medium-high heat for 8-10 minutes, stirring frequently until well browned and no longer pink in the center. Add remaining half of the chili sauce mixture. Toss to coat. Serve chicken with toothpicks and blue cheese dressing for dipping.


Cool Veggie Pizza

Submitted by Debbie Riggins | Branch Member | Philip, SD

Cutting veggies in the kitchen1 (8 oz) can crescent dinner rolls
1 (8 oz) package cream cheese, softened
1 1/2 tsp mayonnaise or Miracle Whip
1 Tbsp dill weed
Salt and pepper to taste
Shredded cheese
Assorted chopped fresh veggies

Lay rolls side by side (don’t tear apart) in a jelly roll pan; press seams together. Bake at temperature and time on package directions. Cool. Blend together cream cheese, mayonnaise, dill weed, and garlic powder. Frost cooled crust with mixture. Chop small pieces of desired veggies: onions, carrots, peppers, cauliflower, broccoli etc. Mix together and spread over cream cheese mixture. Sprinkle with shredded cheese. Refrigerate 1 hour or more. Cut into 1-inch squares.


Texas Caviar

Submitted by Donna Faber | BetterLife Member | Texas

1 (10.5 oz) black-eyed peas, drained
1 (10.5 oz) diced tomatoes with juice
2 jalapeno peppers, diced
1/2 c red onion, finely diced
3 Tbsp fresh cilantro, chopped
2 Tbsp lime juice
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp salt
1 bag blue corn tortilla chips

In a bowl, mix all ingredients together (except chips). Mix well to incorporate spices. Cover and chill for at least 1 hour before serving. This is better made the night before. Be careful – the longer it sets, the hotter it gets!


Party Meatballs

Submitted by John Kleinschmidt | Branch Member | Neenah, WI

Preparing meatballs on the stove2 lbs ground beef
1 pkg dry onion soup mix
2 Tbsp Worcestershire sauce
1/3 c milk
2 c ketchup
1 c brown sugar

Mix beef, onion soup mix, Worcestershire sauce, and milk. Form into balls. Bake at 400 degrees for 10-12 minutes. Mix ketchup and brown sugar. Bring to a boil. Add meatballs and simmer 1 hour.


Armadillo Eggs

Submitted by Dave Maffet | Branch Member | McFarland, WI

10 jalapeno peppers
1 onion
1 (8 oz) package cream cheese, softened
1 bundle cilantro
10 slices of bacon
20 toothpicks

Pull stems off peppers and cut in half lengthwise. Clean out inside, being sure to remove all seeds. Cut onion into quarters from top to bottom. Peel quarters one layer at a time. You will need 20 pieces of onion. Fill pepper halves up to just level with cream cheese. Cover cheese with cilantro leaves. Cover cheese and cilantro with onion wedge and wrap with ½ slice bacon. Hold together with toothpick. Place on grill and cook with indirect heat until bacon is done. Let cool a few minutes and eat. Serves 4-5.

*The faster you cook them, the spicier they will be—if you don’t want them spicy, cook slower. Another variation is to use fresh shrimp instead of cream cheese and cilantro. Then when the bacon is just about ­­done, put on a little barbeque sauce and enjoy.

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