It’s that time of year again. The time when all the men in my household lose their damn minds every weekend, and several weeknight’s too, yelling at the TV so loudly our neighbors probably think someone’s in serious trouble. There’s fist bumps, and you better watch out or you just might get sandwiched in between two semi-grown men in the midst of a full-force chest bump. My traditional decor has been over run with black & yellow, and sit down dinners have taken a hiatus to full on living room, TV trays & folding tables and picnic on a blanket dinner, tailgate parties. Yes, it’s football play-off season. And no game, however intense, however exciting or disappointing, is ever complete without some of Mom’s meatballs. The sauces may change, but our love for the this party app. does not. And this year, I decided to spice things up a bit with a Honey Buffalo version.
As if a classic case of the Mondays wasn’t hard enough to to beat already, it’s also rainy. And it’s supposed to be rainy for most of the week. Talk about a lack-luster start to the week. But I’m not letting that stop me from bringing you this snack recipe.
I know, I know, such dedication. I mean it, I’m putting off my nap for it 😉 I kid, kinda.
Where are all my fellow football fans at?
Now, I freely admit, while I love the game and can in fact follow along and all the rest, my favorite party about game day is the food. Hey, there’s no shame in my game 😉
And who doesn’t love a good excuse to make an entire meal out of appetizers, assorted snack foods, and chips and dip?
Rich, Creamy Mushroom Sauce. Pepper Jack Cheese. Juicy Hamburger. Soft, Fresh Pretzel Bun.
Are you drooling yet? It’s ok, your secret’s safe with me. These burgers, with their amazing mushroom awesome-sauce deserve nothing less. It’s the highest compliment this recipe could hope to achieve. That and plates licked clean. Just one bite, and you’ll see. And trust me, these will definitely ‘knock your socks off!’
Seriously, what more could you want in a burger? This is totally indulgent and just screams ‘GAME DAY’ or ‘dude’ food. Just be careful not to indulge in them too often, or they might just ruin a burger for you if it’s served up any other way.
‘Knock Your Socks Off’ Tailgate Burgers
1 lb ground beef
6 full-size of 12 mini pretzel rolls
6 slices pepper jack cheese, cut in half to make 12 pieces if using slider-sized buns
mayonnaise to spread over the inside of the rolls
8 oz thinly sliced mushrooms
3 tbsp butter
2 tbsp minced garlic or 4 garlic cloves minced
1/2 cup diced white onion
1 tbsp Worcestershire sauce
1/2 cup heavy cream, or half and half
1/2 cup beef broth
1/2 tsp salt
1/2 tsp pepper
1 tbsp cornstarch + 2 tbsp cold water, mixed together
1/2 cup butter
2 tsp poppy seeds
2 tsp Worcestershire sauce
- Divide the ground beef into 6 patties, or 12 small patties if using rolls instead of buns. In a large skillet or dutch oven, cook the patties until browned on both sides and cooked completely through. After they’re cooked, set them aside, and discard excess grease.
2. In the same skillet, melt 3 tablespoons of butter. Add in the mushrooms and garlic, and sauté until the mushrooms are tender. Add in the Worcestershire sauce, cream, broth, salt, and pepper. Bring the sauce to a boil, stirring constantly, and then stir in the cornstarch mixture. Once the sauce has thickened, remove it from the heat and set it aside.
3. Slice open the pretzel buns and spread some mayo over the top and bottoms of each bun. Place the cooked patties on the bottom of bun and add the pepper jack cheese on top. Spoon a generous amount of the mushroom sauce over the top of each patty and replace the top of the bun. Put the assembled burger in a greased 9 x 13 baking dish. Melt the 1/2 cup of butter for the topping and stir in the poppy seeds and Worcestershire sauce. Spoon the melted butter over the top of the sliders. Cover the dish tightly with foil and bake at 375 degrees for about 15 minutes. Serve hot.
recipe adapted from Knock Your Socks Off Tailgate Sliders
Just the right amount of creamy and crunchy textures, with a little zip of horseradish and the tang of gourmet mustard– Roast Beef & Horseradish Dijon Cream Cheese Snack Crackers couldn’t be more perfect. These feisty little bites make a great appetizer for any gathering, an easily pack-able lunch or a quick grab and go snack.
Skip the takeout menu, and still enjoy the flavors of your favorite to go dish without the wait. Served with homemade ‘chips’, this Crab Rangoon Dip with Wonton Chips is an easy, creamy dip that tastes just like your favorite Asian appetizer.
So you wanna know how we know school’s almost out for summer around these parts? When Mom makes two batches of Jello pudding pops for you to have for breakfast, that’s how! In my defense though, they do have milk in them (an essential part of any breakfast. am I right??) and they are sugar free (because I both like and pity their teachers). I’ll currently be accepting ‘Mom of the Year’ award nominations. Breakfast isn’t the only thing we slack at when the school year draws to a close. There’s too much to do, and too many hours in the day to waste slaving away in the kitchen every night. Helllooo snack suppers!
Usually these involve several plates on the table featuring various crackers, nuts, cheeses, veggies, and some oh-so-yummy dips. BUT … There are nights when snack suppers mean totally yummy, not necessarily good for you, we just needed an excuse to eat this and call it a meal, things. I’m pretty sure these meatballs speak for themselves. They’re ooey. They’re gooey. They’re cheesy. And they are friggin delicious!!
Ooey, Gooey Cheesy Meatballs
1 slice bread
1/4 cup milk
1 pound ground beef
1 small onion, grated
1 tablespoon sour cream
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup mayonnaise
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan
1. Line a baking sheet with foil; then lightly coat the foil with nonstick spray. In the bowl of a food processor, pulse the bread until they resemble crumbs.
2. Heat a small skillet over medium heat. Add the bread crumbs and toast until golden brown, about 4-5 minutes.
3. In a small bowl, combine the toasted bread crumbs and milk; let stand until all of the milk is absorbed.
4. In a large bowl, add the breadcrumb mixture, ground beef, grated onion, sour cream, egg, salt and pepper. Using a wooden spoon or clean hands, stir until well combined.
5. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs and place on onto prepared baking sheet.
6. Drizzle a small amount of mayonnaise on each meatball. (A squeeze bottle or Ziploc bag is perfect for this.)
7. In a small bowl, combine the mozzarella and Parmesan. Sprinkle each meatball with 1 tablespoon cheese mixture.
8. Bake at 400 degrees until the cheese has melted and is slightly golden brown, about 15-20 minutes. Broil for an additional 2-5 minutes, or until the cheese has crisped up.
recipe originally from Damn Delicious
The tenderest, juiciest seasoned pot roast ever is cooked in the crockpot before being piled high on crusty baguettes with melted provolone cheese. Served with their own yummy au jus, these Crockpot French Dip Sandwiches are dippable perfection you just can’t get enough of.
These make a perfect appetizer or (in the sons case) an after school pick me up. They have an awesome chip-like exterior courtesy of the baked egg roll wrappers, and they’re oozing, gooey, melted mozzarella from their middles. Thought nachos couldn’t get any better? Did you think a plain, fried mozzarella stick was where it was at? This fun, easy hybrid is going to take your tastes buds to a whole new world of flavor.
Chili Lime Nacho Mozzarella Sticks
recipe originally from Carl’s Bad Cravings
24 mozzarella sticks
24 egg roll wrappers
1/4 cup water (you won’t use it all)
Chili Lime Olive Oil
1 tbsp lime juice
¼ cup olive oil
½ tsp chili powder
½ tsp ground cumin
¼ tsp onion powder
½ tsp garlic powder
½ tsp salt
¼ tsp pepper
1. Freeze unwrapped mozzarella sticks for 90 minutes.
2. Whisk together the Chili Lime Olive Oil ingredients in a small bowl and set aside.
3. Working with one at a time, place a mozzarella stick diagonally in the bottom third of the egg roll wrapper. Brush the edges of the wrapper with water. Fold the bottom of the wrapper up tightly over the cheese, then proceed to roll the up the cheese, folding in the edges of the wrapper as you roll. You want the edges to be tightly sealed so the cheese doesn’t spill out when cooked. Take care not to tear the wrapper. If you’re confused, no worries! The egg roll wrapper packaging should have pictures demonstrating the steps in order.
4. Place the wrapped mozzarella sticks on a baking rack on a foil lined baking sheet. Brush wrapped mozzarella sticks with the Chili Lime Olive Oil, stirring to make sure you get the spices that have settled. Note that the mixture will thicken as flour from the wrappers deposits into the oil.
5. Bake at 400 degrees for 15 minutes at 400 degrees. Broil for 3-5 minutes, or until golden, then flip mozzarella sticks and continue to broil until other side is golden.
6. Serve with your favorite salsa and enjoy!
You guys are probably looking at these thinking, how did she dream up the combination of putting bacon cheeseburgers and egg rolls together? Well, its simple really. Egg rolls are good. Bacon cheeseburgers are good. Together they’d have to be double good, right!? Even better? Because these are baked, not fried, in moderation you can enjoy them without all the guilt one may, or may not, associate with enjoying one or more of their fried friends. While these egg rolls may seem more like a snack, they are so hearty they make a wonderful dinner as well. They were so incredibly good, they tasted just like the real thing, without all the traditional fat and calories. They are so simple to prepare as well, let the kids help and earn their keep. I mean…spend valuable time bonding with you in the kitchen!
The American version of the classic Chinese eggroll is a perfect quick & easy recipe for a busy weeknight, or an awesome party or game day appetizer.
Baked Bacon Cheeseburger Eggrolls
recipe adapted from Spend With Pennies
1 pound lean ground beef
1/2 onion, finely chopped
4 slices of bacon, chopped
1 tablespoon ketchup
2 tablespoons barbecue sauce
1 teaspoon yellow mustard
1 teaspoon of Worcestershire sauce
1 1 /2 cups cheddar cheese, shredded
20 egg roll wrappers (mine were 5″x5″)
cooking spray or olive oil
1. In a large pan, brown ground beef, bacon and onion until cooked. Drain any grease.
2. Add ketchup, barbecue sauce, mustard and Worcestershire sauce.
3. Lay each egg roll wrapper out with a corner pointing towards you. Place 1 1/2 tablespoons of cheese and 1 1/2 tablespoons beef filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll it usually shows on the package).m Place the wrapped eggrolls on a baking sheet.
4. Lightly spray the outsides of the egg rolls with cooking spray OR brush on a light coating of olive oil.
5. Bake at 400 degrees for 10 minutes.
6. Serve hot with ketchup & mustard.