Plenty Sweet Life

Grandma's Recipes One By One!

10 Super Easy Snacks for Your Super Bowl Party

Today I’m sharing 10 Super Easy Snacks for Your Super Bowl Party! If you’re having a party, you need a LOT of snacks, you need them FAST, and they need to be DELICIOUS!!! Well, here you go – at your service! Have fun!

Cajun Chex Mix

 

Marinated Chicken Wings

 

Poppy Seed Buns

 

Oyster Cracker Snacks

 

Tiny Meatballs

 

Party Mix

 

Buffalo Chicken Dip

 

Roast Beef French Onion Sliders

 

Spicy Ritz Crackers

 

Dry Beef Dip

 

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Pepperoni Bread

I first made Pepperoni Bread about 30 years ago, when we lived in our first apartment. We had a black and white tv and no cable. The only channels we got on that tv were local, one being the local PBS channel. Luckily for me, there were shows on during the day (I was a stay-at-home mom with our first baby) that I was interested in – cooking shows. I don’t remember the name of the chef, but I liked a lot of the recipes he made, so I wrote down the address of where to order the recipes from, ordered the recipe card collection, sent in my check (yes – that’s how we did it back then – I used an actual envelope to send in my check!), and several weeks later, I received my recipe cards of dishes he had made on the show. I wish it would have been as easy as printing it off like we do now, or even as easy as keeping it on my phone or in my “favorites”! It’s probably a good thing we didn’t have it that easy back when we were first married and I was trying to get a repertoire of recipes together for our new and growing family – I kind of have a problem with cooking shows and cookbooks and recipes.

Here is the recipe as I made it:

Pepperoni Bread

2 loaves frozen bread dough (I made 2 loaves because that’s how many loaves I had in my freezer)

1 egg, beaten

1/2 cup Parmesan cheese, 2 Tablespoons reserved for topping

1 teaspoon dried oregano

1/4-1/2 pound pepperoni

1/4 onion, thinly sliced

1/4 green pepper, thinly sliced

1/4 red pepper, thinly sliced

1/2 pound mozzarella, shredded

Roll dough out into a rectangle.

Brush with beaten egg, sprinkle with oregano (dried from my herb pot), sprinkle with parmesan cheese.

Roll up, pinch seam shut, put on baking sheet seam side down.

Brush top with beaten egg, sprinkle with parmesan cheese and oregano.

Bake at 375 degrees for 40 minutes.

Take the frozen bread dough out of the freezer the night before you need to use it. Spray non-stick spray on a baking sheet, put the loaves of frozen dough on it, spray some non-stick spray on one side of plastic wrap so it doesn’t stick to the thawed bread dough. In the morning, the dough will be thawed and risen.

Get the ingredients ready before you start. I used pepperoni, shredded mozzarella, parmesan cheese, dried oregano (from my herb pot last summer), and thinly sliced onions and red and green peppers.

Roll the dough into a rectangle, then brush the dough with a bit of the beaten egg. Sprinkle on the parmesan cheese and dried oregano.

Next, on goes the pepperoni and then sprinkle with the shredded mozzarella cheese.

Lastly, on goes the thinly sliced onion, red pepper, and green pepper.

Now roll it all up as tightly as you can.

Pinch the seam together and put the roll, seam side down, onto a greased baking sheet. Then brush with beaten egg and sprinkle with the reserved parmesan cheese. Poke some holes along the roll to let steam escape – you don’t want the roll to explode!

Out of the oven and ready for slicing!

It looks like I could have rolled this one a bit more tightly, but that has no bearing on how delicious this is! It. Is. So. Good.

I think you’re going to love this Super Bowl party snack. Slice up the roll, put it on a platter, and you’re done! Yum! Your guests will all be raving about how good this Pepperoni Bread is, and no one needs to know just how easy it was to make!

 

 

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Teriyaki Wings

I have no idea when or where I got this recipe for Teriyaki Wings. It was written on a Peter Rabbit notepad years ago, and I haven’t seen this one for a long, long time, until I found it in some of my mom’s recipes. The Super Bowl is coming up, and that means we need new and unique snack recipes. Yes, I said snacks – football snacks. They have to be easy to make and they have to be delicious and you have to be able to eat them with one hand. Well, as much as that’s possible.

Here is the recipe as I made it:

Teriyaki Wings

Mix up and set aside:

2 Tablespoons each:

Honey

Soy Sauce

Rice Wine Vinegar

Reserve 2 Tablespoons of sauce for dipping.

Salt and pepper a package of wings and broil them for 20 minutes (the wings I found were the whole wing, not cut into smaller pieces, and I decided to just try them that way).

Brush wings with sauce and broil 10 minutes more.

I mean seriously, could this sauce be ANY easier?

These are the big whole wings I found – they were delicious – but you could certainly buy the smaller, regular drumette or wingette, or just cut them yourself.

I was getting concerned after the first 20 minutes of broiling. They looked a bit dark, but I decided to just go with it. That was what the recipe said.

Here they are at the end. When putting the wings in for the last 10 minute broil, I did move my top rack down in the oven for the rest of the broiling.

Funny thing – they did NOT taste burnt – they were absolutely delicious! The only thing I would do differently next time is that I’d make an extra batch of the sauce so there is plenty for dipping – 2 Tablespoons was barely enough.

I have to say, this is another recipe that I’m so glad I found again. These wings are so good and have such a nice, light flavor and sauce – it’s not the thick, heavy sauce that you usually find on wings. Your guests will love these, but you’d better make two batches. These Teriyaki Wings are totally different from the usual kind of wings served at football parties – and they’re great!

 

 

 

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Freezing Cookie Dough

I want to discover the joys of Freezing Cookie Dough, because I’m all about anything easy and make-ahead these days. Our kids all live on their own now, and I really don’t find the need to make a big batch of cookies – unless they are coming for dinner and we all need a treat. Instead of making and baking whole batches of cookies, I’ve decided to try and freeze the cookie dough balls before baking them. This is supposed to be good for making just 1 cookie, or making a whole pan full – depending on your craving for said cookies. Now, to be fair, by husband is not really in favor of this system. He’d rather we just make a whole batch at a time and have them available for munching at that time. I’m trying to watch the fat (for Ebenezer’s sake), and I like this idea. I sometimes just want a cookie, or have a craving for one (just like anyone else), but if there’s a whole batch available for munching, I will munch the whole batch. You see where I’m going here – and I don’t need any cracks about my willpower – or lack thereof. So here we go – let’s give this freezer thing a try. I used the recipe for Chocolate Chip Cookies – Made with Butterscotch Chips for this batch.

Here is the recipe as I made it:

Chocolate Chip Cookies

I doubled this recipe.

Sift together:

1 cup plus 2 Tablespoons flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Add:

1/2 cup sugar

1/4 cup brown sugar

1 egg

1 teaspoon vanilla

1/2 cup soft shortening (I used butter)

Blend all ingredients.

Add:

1/2 cup chopped nuts (I used walnuts)

3/4 cup chocolate chips

First I mixed up the batch of cookie dough. I made a double batch of this recipe since they’re going in the freezer, and this recipe makes a small batch.

Next I used my trusty scoop and scooped the dough onto a parchment lined baking sheet.

I got 2 baking sheets full of cookie dough balls (44 balls) from this double batch. Then they went into the freezer for about 30 minutes.

Once the balls had been in the freezer for 30 minutes, I took them out and put them into a zip top freezer bag.

I labeled the bag with the date (they should be good at least 3 months), the kind of cookie dough (I may have several different kinds of cookie dough balls in the freezer at one time), and the baking instructions.

Just to show him how great this system is going to be, I took pity on my husband and left out 6 balls to bake for him that night. (Ok, ok, I had a couple – man, these are good!) I put the frozen balls on the baking sheet while preheating the oven, then baked the frozen balls for a few more minutes than if they weren’t frozen – these baked at 375 degrees and took 15 minutes to bake instead of the 10-12 minutes recommended on the recipe.

The cookies are delicious – that goes without saying – but I LOVE doing this and having them ready in the freezer. I have made other kinds of cookies that you roll into a log and can freeze for later use, like Butterscotch Cookies and Christmas Cookies, and you can also freeze cut-out dough in a disc like pie crust for cutting out and baking later, but THIS is a game changer. I’m going to try other kinds of cookie doughs to do this with, like Ranger Cookies, Chocolate Oatmeal Cookies, Date Rocks, and maybe even Aunt Julie’s Summer Cookies. Try Freezing Cookie Dough and you, too, will see how easy it is to pull out just the right number of cookie dough balls to bake for your cookie craving!

 

 

 

 

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Sharon’s Veggie Dip

Oh how I love Sharon’s Veggie Dip! This recipe comes from Sharon, who is one of my dear friends – the Coffee Babes – 4 friends who have had coffee together every Friday (most weeks) for over 20 years, until we lost one of our babes to colon cancer two years ago. The 3 remaining Coffee Babes still meet on Fridays whenever we can! All those years ago, Sharon and I started a newsletter for our daughters’ volleyball club, met for coffee to discuss it, and have been meeting for coffee ever since! She does a lot of entertaining, and when at her house for a gathering years ago, she had this dip and I had to have the recipe for it. I’m addicted to it – it’s so good – and I make it all the time. I have altered it a bit to keep it more low-fat for me, but that doesn’t change how delicious and addicting it is. This dip is easy, tasty, and made with things you probably have in your frig and cupboard. Perfect for upcoming football parties!

Here is the recipe as I made it:

Sharon’s Veggie Dip

Mix all together:

1 cup Hellman’s Mayonnaise (I used Hellman’s Light Mayonnaise)

1 cup sour cream (I used light sour cream)

1 Tablespoon Lawry’s Seasoned Salt

1 Tablespoon parsley flakes

1 1/2 teaspoon dill weed

1 teaspoon grated onion (I have used dried minced onion flakes in a pinch – like here)

4-5 dashes Worcestershire Sauce

Let flavors mingle for a few hours or overnight.

This is another great recipe to be able to make from things you probably have in your cupboard and frig. It’s totally alright to make this according to the recipe – it’s delicious – but I use the low-fat options for me. You can also totally use fat-free options, if that’s how low you want to go.

I have to say, this dip is so fresh – because of the dill weed – and tasty – because of the other ridiculously tasty flavors that go in.

It’s great with fresh veggies – carrots, celery, cherry tomatoes, cucumber slices, pepper strips, jicama, mushrooms, broccoli, cauliflower – I’ve tried them all! It’s also great with crackers – regular, if you like, or low-fat, as I have here – reduced fat Wheat Thins, Less Fat Cape Cod Potato Chips, Corn Thins! So good!

I have this dip in my frig most of the time – all year round – because it’s just so stinkin’ good! Did I mention that I’m addicted to this? I know you’re gonna love this one – bring it to any upcoming football party and you have your own little less fat, healthier snack amidst all the crazy, high fat, yet delicious options that usually show up at that kind of event. I’m addicted (have I mentioned that?) to Sharon’s Veggie Dip, and I know you will be, too – it’s a good thing to be addicted to!

 

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Polka-Dot Bread

I found this recipe for Polka-Dot Bread in one of Grandma’s old church cookbooks. You all know what that means – it means delicious! It’s just the funniest thing – I can’t remember making ANYTHING from any of these old church cookbooks that hasn’t been absolutely delicious, and come to think of it, also pretty easy to make. This is another great treat to have with your afternoon coffee or an after school snack. I’m sure my mom and her brother would have liked this one after school. This photo of my mom looks like she would have been in grade school when it was taken. I have no idea who’s dog that was, but they look like they’re having fun after a snow storm. I love her “baseball” type jacket, her pigtails, and her fur lined boots!

She might have on wool stockings here – she used to tell us about having to wear wool stockings to school and how much she hated them. They itched! 🙂 She used to take them off when she got on the bus or got to school and was out of sight of her parents, then put them back on again before going home!

Here is the recipe as I made it:

Polka-Dot Bread

Combine in a saucepan:

1 1/2 cups water

1 1/2 cups raisins (I decided to use up some extra Christmas supplies and used half raisins and half dried cranberries)

Bring to a boil and then cool to room temperature.

Combine:

1 egg, slightly beaten

1 cup brown sugar (I happened to have dark brown sugar, so I used that)

2 Tablespoons salad oil (I used canola), or melted shortening

1 Tablespoon grated orange peel

Stir in:

raisin mixture

Sift together:

2 1/2 cups flour

1 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

Add to the raisin mixture, beating well.

Pour batter into greased loaf pan.

Bake at 325 degrees for 60 minutes or until done (Ha – here we go again!).

Remove from pan and cool on a rack.

Bread is best if stored for one day. Good luck with that.

Simple ingredients – amazingly delicious! I think the dark brown sugar gave this more of a caramel flavor than if I had used the regular brown sugar called for.

This recipe is so easy.

It mixes up very fast.

It makes a great batter . . .

. . . that makes a large loaf!

I was hoping there would be more contrast between the raisins and the dried cranberries, but they looked kind of the same color. No matter – it was very tasty!

This bread was so quick and easy to make and it is really delicious with the raisins and dried cranberries that I added. My husband actually said it was the “most delicious bread” I’ve ever made. Really? The most delicious? Ok. I guess I’ll take his word for it – it was a direct quote, after all. You and your family are probably gonna like this one, too. Make a loaf of this Polka-Dot Bread and find out!

 

 

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Cheese Fondue

I’m sharing today’s recipe because there is nothing better on a romantic, snowy, winter night by the fire, than Cheese Fondue, and this comes just in time for that, and for the football playoffs, and then the upcoming Super Bowl! I made this for New Year’s day, but it would also be a nice addition to any party, football game day food, or that said snowy night by the fire. Our family found it a nice way to end the holiday hustle and bustle. We had out-of-state company over the holidays, and with all that entertaining and cooking and baking, it was nice to have something easy to make for dinner on New Year’s day that wasn’t too filling, but was still really fun and just plain good. You could even use up some of your holiday leftovers with this fondue – just dip them in this golden pool of cheesy deliciousness and you’re golden (ahem – pun intended). This is pretty easy to make, and it’s so amazingly tasty.

I don’t really make New Year’s resolutions, but it seems like January is the perfect time for a fresh start. New Year’s day for our family is taking down all of the Christmas decorations, packing them all away, cleaning up, and getting ready for that fresh start. I always use this month for organizing, decluttering, and generally deciding how to proceed with my projects for the upcoming year. I think this year I’ll continue to make quick, easy, delicious dishes like this one. Yeah – that sounds like a great project! 🙂

Here is the recipe as I made it:

Cheese Fondue

Mix together:

1/2 pound shredded swiss cheese

1/2 pound shredded gruyere cheese

2 Tablespoons cornstarch

Warm to a simmer over medium heat:

1 cup white wine

juice of 1/2 a lemon

Gradually stir the cheese into the simmering liquid.

Whisk until smooth.

Add:

1 Tablespoon brandy (cherry brandy or Kirsch is traditional, but I never have that on hand)

1 teaspoon Dijon mustard

Cut a clove of garlic in half and rub the inside of the fondue pot.

Pour the melty cheese mixture into the warmed fondue pot (we had to improvise how we had the Sterno under the pot because my husband bought it and it was too big for the holder under the pot – we just put it on a small plate and it was just fine).

Serve with dippers – I used:

grilled ribeye steak, cut into chunks (or strips)

grilled chicken sausage, cut into chunks

baguette, cut into chunks (we had some grilled baguette left from the night before, so we tried that, too, but the grilled flavor was too overpowering – the plain bread was great)

cooked baby potatoes, cut in half (my personal favorite)

blanched broccoli florets

cherry tomatoes

mushrooms (I used fresh, but we all decided a light saute next time would be better)

Again – simple ingredients that end up so delicious!

We used my oldest daughter’s fondue pot, and yes – those are vintage glasses that say “Merry Christmas” on them, but on the opposite side of the glass, they say “Happy New Year”!

These were our dippers – steak, chicken sausage, cooked baby potatoes, blanched broccoli, cubes of bread, cherry tomatoes, and mushrooms.

Ok – ready! Here we go!

There used to be a tradition that said if you dropped something into the fondue, you had to kiss everyone, or the person next to you, or something like that. Anyone remember that one? The middle daughter had a little problem keeping the dippers on her fork. Just sayin’.

You can see how cheesy and gooey this was. We also enjoyed some Roast Beef French Onion Sliders on the side. Oh man, this was soooooo good. I think we have a new tradition.

Yep – this was one of the best things we’ve had in a long time. It’s so easy to do, and it’s pretty fast to pull together. It’s so much fun, and it’s sooooo good. This one checks all the boxes. Make it a potluck – have everyone bring something to dip – how easy is that? You’re gonna love this Cheese Fondue at your next romantic evening or special occasion or football party – trust me – it will be one of those new traditions everyone will ask for again and again.

 

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Roasted Winter Squash

Today I’m sharing how I learned to make Roasted Winter Squash. I never knew the name of the squash we made back when I was growing up, but I’ve learned that it’s called Buttercup Squash. This is the only kind of squash we ever had in our house. Our neighbors grew some different kinds of squash in their garden one year, and I remember that it was so exotic to have these weird kinds of squash and weird to try and bake or cook them. Of course those were REALLY weird kinds like patty pan and butternut. This is the way I learned – from my mom – how to bake squash. Knowing how much this family likes sweets, I’m not surprised that the squash we would have for dinner had butter and sugar in it. It’s not necessarily the healthiest way to eat squash, but it was a great way to make the squash from the garden kind of special. My family always used this kind of winter squash – buttercup – but you could use this method with any kind of winter squash like butternut, acorn, Hubbard, whatever kind you happen to find at your local store, farmer’s market, or grow in your own garden.

Here is the recipe as I made it:

Roasted Winter Squash

Wash and dry the winter squash of your choice (I think this one is a kabocha squash, not a buttercup squash).

Start by cutting the squash in half and scraping out the seeds. Watch your fingers when you’re cutting – the squash is really, really hard, so use your biggest, sharpest kitchen knife – we don’t need any kitchen emergencies here. You can roast the seeds like Pumpkin Seeds if you want to – they’re delicious! Some people peel the squash and cut it into smaller pieces or cubes, but then you can’t fill the “cup”(s) with butter and brown sugar. This is just the way I learned how to do it. I cut the halves each into half again, and because I didn’t get it cut directly down the middle in the first place, I cut the larger half into half again, so I had 6 pieces – 2 larger ones and 4 smaller ones.

Then I poke the pieces with a fork. I’d like to think that it helps the squash bake faster, and then lets the butter and brown sugar goodness get down into the flesh of the squash easier.

I baked the squash at 400 degrees for 30 minutes initially.

Take it out of the oven and put about a teaspoon of butter and a teaspoon of brown sugar in the “cup” of each piece of squash.

I baked the squash another 15 minutes and checked it. It didn’t seem as tender as I would have liked, so I baked it another 15 minutes – that made 1 hour of baking all together. You can keep checking in 15 minute increments until it’s done. Keep checking to make sure the squash is tender and not firm – we’re talking tender like a sweet potato here. Look at the pool of goodness made by the butter and brown sugar. That’s what we want. Some of the caramel-y goodness from the smaller pieces dripped down on the baking sheet because the “cup” wasn’t big enough to hold it. It made a delicious, crisp frico of caramel which I put back on top the squash.

This roasted squash is so good with any kind of main dish – Hamburger Hotdish, Meatloaf, Baked Chicken, or Spanish MeatballsI serve them as is, so everybody gets their own little piece of heaven, but you can also use a large spoon and scrape all the squashy goodness out into a serving bowl or freeze it for serving later. Or you could just bake it plain and freeze it for another time, but try Roasted Winter Squash this way, with the butter and brown sugar deliciousness in it, and you’ll never go back to eating it plain.

 

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Blue Ribbon Muffins

Blue Ribbon Muffins are good – and good for you! With all the rich and heavy food we’ve been indulging in the last couple of months, these bran muffins are a tasty way to keep things running smoothly, so to speak. This recipe came from one of Grandma’s sisters, and it’s one of those retro recipes that is just so, so good. These muffins are the kind that can be mixed up and put into the refrigerator so that you can bake them whenever you want them and bake as many as you want at a time, similar to All-Bran Muffins I’ve posted in the past. The card says the batter will last 7 weeks in the refrigerator – awesome! I remember these muffins so much from when I was growing up. Grandma always seemed to have a batch of these muffins in the refrigerator at the farm. I thought – even then – that this was complete genius! How great to be able to bake just a couple at a time, and have them warm right when you want them. I have to say, I did make a few pans of these at a time, too, and they’re delicious made ahead of time, too!

Here is the recipe as I made it:

Blue Ribbon Muffins

Mix together:

2 cups All-Bran

2 cups boiling water

Let stand until cool.

Mix together:

3 cups sugar

1 cup shortening (the card says Wesson oil – I used canola)

4 eggs, beaten

1 quart buttermilk

Add to that mixture:

5 cups flour

1 teaspoon salt

5 teaspoons baking soda

4 cups All-Bran

Mix well and store in refrigerator until you use it.

Bake at 400 degrees for 20 minutes.

She also says you could add dates, nuts, raisins, or chopped apricots – all of which would be delicious.

Makes 5-6 dozen.

These muffins are pretty quick and easy to pull together. While the boiling water/All-Bran are cooling, get the wet ingredients ready. By the time you’re ready to mix it all up, it should be pretty cool.

I didn’t know how big the bath was going to be, so I used by biggest contianer to mix it all up. First the wet ingredients, and then the dry ingredients on top of that.

All mixed together and we’re ready to bake!

I made a whole pan of muffins after mixing it up, but you can just put the mix right into the refrigerator and not make any until you’re ready! How cool is that?!!

You can see the All-Bran goodness in there!

I transferred what was left to a container to put in the refrigerator until ready. Don’t forget to put the baking instructions on there so the whole family will know how to bake these. That’s another great perk – everyone can help themselves and bake their own when they want some!

Oh my goodness. So good. Not bad with a slather of melting butter. And honey. Or jam.

I’m so glad I made a whole pan. They went fast.

These muffins are brilliant. I just love that ability to make 2 muffins, if you want, or a whole pan. That’s so great. I love having them ready to go, whether you need them for breakfast or an afternoon snack. Make a big batch of these Blue Ribbon Muffins and you’ll be good to go, whenever you need them for whoever needs them!

 

 

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Happy New Year 2020!

Happy New Year, everyone! Here’s a toast to 2020! It’s gonna be a great year!

 

 

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