Thinking of having some friends over for a Superbowl bash? Here are a few tips to make sure you score as the MVP of the party:
· Turn over a football helmet, and line it with foil and napkins. Place a smaller bowl of dip inside. Use napkins to make a padded base on the table to keep helmet in place.
· Set the table with team spirit for the big game. Use team colors for napkins, plastic utensils and plates.
· Wrap place settings with "coach's" whistles or small team pennants.
Let people serve themselves during breaks and half time with a buffet table. Tips for this include:
· Keeping the party food warm by placing hot dishes (covered) in a low 200° oven. Replenish the buffet table as needed.
· Making simple paper pennants to direct fans to the food. "Pre-Game" or "First Down" could be appetizers, "Half Time" could be entrees and "Third Quarter" is a great time for sweets.
· Expecting a crowd? For an easy entree, build an oversize sub or two.
· Hot spreads and dips can be assembled, covered and refrigerated up to two days in advance of the party. Bake them just before guests arrive so that they're hot out of the oven at party time.
Here are a few goodies to start you off.
Ultimate Chicken Wings
2 lbs. chicken wings (about 12), split, tips removed
1/4 cup orange marmalade
1/4 cup Asian sesame with ginger dressing
1 tsp. garlic powder
Preheat oven to 450°.
Place chicken wings in single layer in a shallow foil-lined baking pan. Bake for 15 minutes, or until browned.
Combine marmalade, dressing and garlic powder.
Brush the marmalade mixture generously over both sides of wings.
Continue baking for 15 minutes, or until chicken is cooked through.
Serves 4 (six wings each).
Balsamic Beef-Dip Sandwiches
2 Tbsps. balsamic vinaigrette dressing made with extra-virgin olive oil
1 cup thin onion slices
1/2 cup thin red-pepper strips
1/2 cup fat-free reduced-sodium beef broth, divided
12 slices shaved roast beef
2 French bread rolls (6-inch), partially split
Heat the dressing in medium skillet on medium heat.
Add onions and peppers; cover. Cook 5 minutes, stirring occasionally.
Stir in 1 tablespoon of the broth; simmer, covered, on medium-low heat for 10 minutes, stirring occasionally.
Meanwhile, microwave the remaining broth in microwaveable bowl on high for 1 minute, or until hot.
Fill rolls with meat-and-onion mixture.
Serve with broth as a dipping sauce.
S'more Cookie Bars
1/2 cup pareve margarine at room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp. vanilla extract
1/1/3 cups all purpose flour
1/3 cups graham-cracker crumbs
1 tsp. baking powder
1/4 tsp. salt
3 large handfuls of pareve chocolate chips (enough to make a scant layer over the cookie dough)
11/2 cups marshmallow creme/fluff (not melted marshmallows)
Preheat oven to 350°.
Grease an 8-inch square baking pan.
In a large bowl, cream together the margarine and sugar until light.
Beat in the egg and vanilla.
In a small bowl, whisk together the flour, graham-cracker crumbs, baking powder and salt.
Add to margarine mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Sprinkle the chocolate chips over the dough.
Spread the chocolate with marshmallow creme or fluff.
Place the remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned.
Cool completely before cutting into bars