(Family Features) The big game is almost here: two teams, a room full of fans and a spread of fan-favorite foods to keep everybody going. Whether everyone's at your place or you're heading somewhere else to watch the game, you want to make sure the place is stocked with flavorful snacks that will wow the crowd.
This year, step up your game with clutch recipes loaded with bold flavor and plenty of heat.
One of the most popular party favorites is buffalo chicken dip. It is a must-have because it's creamy, cheesy and loaded with great-tasting buffalo flavor. Serve it up with fresh-cut celery or bell peppers, baby carrots, crackers and pita bread, and you'll add some kick to your sporty celebration. Plus, this recipe provides a way to include those traditional football flavors without the mess of hot wings.
A kick can make or break a game, and the right sauce can make or break your recipe. Not only is Frank's RedHot a game-day staple, it was the key ingredient in the first-ever buffalo wings back in 1964. It's an essential ingredient for any big game food lineup, so make sure you've got plenty on-hand.
Once you've got the dip prepared for kickoff, it's time to turn to something a little more unexpected. Round out your game-day lineup with an amazing flavor combination they won't see coming - something sweet, tangy and savory that brings just the right amount of heat: Sweet Chili Meatballs.
Bite-sized meatballs made with ginger, fresh cilantro, green onions and sweet chili sauce are baked before getting doused in even more sweet chili sauce, making them an irresistibly tasty addition to any game day spread. If the game heads into overtime, no need to worry because these meatballs will stay warm in the slow cooker all game long.
If you're looking for more big game tips and recipes to dazzle the crowd, check out franksredhot.com/recipes.
Buffalo Chicken Dip
- 2 cups shredded cooked chicken
- 1 package cream cheese (8 ounces), softened
- 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce or Buffalo Wings Sauce
- 1/2 cup ranch dressing
- 1/2 cup crumbled bleu cheese or other shredded cheese
- green onions, chopped (optional)
- Heat oven to 350 F.
- In shallow, 1-quart baking dish, combine all ingredients.
- Bake 20 minutes, or until mixture is heated through. Stir.
- Garnish with chopped green onions, if desired. Serve with tortilla chips, crackers and/or vegetables.
Sweet Chili Meatballs
- 1 pound lean ground turkey or ground beef
- 1/3 cup Japanese panko crumbs or bread crumbs
- 1/4 cup cilantro, finely chopped
- 3 green onions, chopped
- 1 tablespoon fresh ginger, finely minced
- 1 large egg, beaten
- 1/2 teaspoon salt
- 12 ounces Frank's RedHot Sweet Chili Sauce, divided
- Heat oven to 350 F.
- Mix ground meat, panko crumbs, cilantro, green onion, ginger, egg, salt and 1/4 cup sweet chili sauce. Form into one-inch meatballs.
- Place meatballs on lightly greased baking sheets.
- Bake 20 minutes, turning once halfway through. Put meatballs in slow cooker on warm.
- With slow cooker on low to keep meatballs warm, pour remaining sweet chili sauce over meatballs. Gently stir to coat.
Source: Frank’s RedHot
How a breakfast with milk can help lead the way to academic success
(Family Features) As kids get ready to start a new school year, moms are also getting back into the swing of a morning routine. One thing that can’t be missed? A complete breakfast! Research shows eating breakfast helps kids concentrate and focus at school, giving moms good reason to serve up balanced nutrition before that first morning bell.
This back-to-school season, start the day off strong and pair your little one’s breakfast with a glass of milk. An 8-ounce glass of milk gives kids 8 grams of high-quality protein plus other essential nutrients like calcium and vitamin D to the morning meal.
Most days, finding time for a balanced breakfast may be easier said than done. One way to help alleviate the morning rush is to make breakfast ahead of time, so it’s ready to go before sending kids off to school. These make-ahead Protein-Packed Eggs in a Nest are simple and fun to make. Served with an 8-ounce glass of milk, they make for a delicious breakfast to help start everyone’s school day off right.
Find more nutritious recipes to pair with milk at milklife.com.
Protein-Packed Eggs in a Nest
Servings: 6 (2 nests per serving)
- Nonstick olive oil spray
- 4 cups frozen shredded potatoes, defrosted
- 3 large eggs
- 3 large egg whites
- 1/4 cup fat free milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup cooked, lean ground turkey sausage, crumbled
- 1/3 cup green bell pepper, diced
- 1/3 cup tomatoes, chopped
- 1/3 cup part skim mozzarella cheese, shredded
- Heat oven to 400° F and spray 12-well muffin tin with nonstick olive oil spray.
- Place a scoop of shredded potatoes into each muffin hole, pressing around edges to create “nest”. Bake for 15-20 minutes or until lightly golden. Remove pan from oven and using spoon, gently press any fallen potatoes back up against sides of each muffin hole. Turn oven down to 350° F.
- In a bowl, add eggs, egg whites, 1/4 cup milk, salt and pepper. Whisk to combine and place in fridge while preparing green pepper, tomatoes or additional vegetables.
- Stir cooked meat and vegetables into the bowl with egg mixture and pour equally between all “nests.” Sprinkle a pinch of cheese over each nest. Bake for 15-20 minutes or until egg is set.
- Remove from oven and serve with remaining 8-ounce glass of milk.
Note: Nests can also be stored in airtight bags in fridge once cool for 3-4 days, and be reheated for an on the go breakfast.
Nutritional information per serving: 200 calories; 4.5 g fat; 1.5 g saturated fat; 105 mg cholesterol; 17 g protein; 23 g carbohydrates; 1 g fiber; 510 mg sodium; 381 mg calcium (40% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of fat free milk.