Friday Food: Super, Simple Super Bowl Snacks

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With New Year’s just past and the Super Bowl coming up in a few short weeks (Feb. 2), I thought I’d share some of my family’s easy to prepare foods. For New Year’s this past week, we actually cooked very little. Most of our food was simple, store-bought, easy to prepare, easy to clean up, and best of all, yummy.

1. Dip. We love the dill dip from Marzetti. It can be found in the refrigerated area of your grocery’s produce section. We like to pair it up with a variety of items to dip, including: pretzels, crackers, bread chunks, raw snow peas, raw green beans, carrots, broccoli, tomatoes, potato chips. If you want to dress up your table, scoop out the insides of a round bread loaf and put the dip inside. Looks great, no clean up!

2. Hot dogs wrapped in crescent roll dough. You can buy these premade (we like the Hebrew National ones) or you can make them yourself. I’d recommend cutting the hot dogs in three, and cutting each crescent roll triangle in two. You get twice as many little dogs and it’s not over doughy.

3. Mini quiches or mini potato puffs. Again, you can buy these premade or make them yourself. For either of these, use a mini muffin tin. Put in a puff pastry square and add your ingredients. For quiches: eggs, cheese, onion, bacon. For potato puffs: mashed potatoes, bacon, cheese. Delicious.

4. Cheese and crackers. In addition to cheese cut in chunks, there are also cheese spreads that are very good on crackers. Add pepperoni to the platter for a little extra.

5. Dessert. Break and bake chocolate chip cookies. Brownie bites. Ice cream. Mini cheesecakes are also an excellent option. Use those mini muffin tins again. Put some crushed graham crackers in the bottom, use your favorite cheesecake recipe, add whipped cream when serving.

30 Days of Nano – Day 9

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Easy Meals

1. Crock-pot Lasagna – this is amazing and easy. My family loves it!

2. Quiche – another quick and easy, delicious family meal.

3.  Kraft Macaroni & Cheese (in the blue box)

4. Casserole made from leftovers – mix the leftovers, add a sauce (pasta, Worcestershire, gravy, HP sauce), if you have rice put it on the bottom, if you have mashed potatoes, spread it on top, add shredded cheese, and bake for thirty minutes at 350°.

5. Pour a can of Chunky soup over cooked rice. You can add cheese, sour cream, crackers, croutons, onion or tortilla strips.

Now, that dinner is finished, get back to writing!

October – Fall into Halloween – Recipe – Quiche

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Apart from a hearty soup or stew, chicken or turkey pot pie, or creamy mac & cheese, I find quiche to be a really great, warm, easy to eat, easy to make comfort food. I think the common link of comfort foods is softness. Something you can savor and hold on your tongue without changing the consistency or the taste. Quiche is like that.

I’ve adapted this over the years, but the original recipe that I started with came from The Kitchen Survival Guide by Lora Brody. We bought this book when we first got married, and it was wonderful for teaching all the kitchen basics that neither of us knew anything about.

After putting either a non-stick spray or greasing the (8×8 or 9×9 square glass) pan with butter, there are different bases that can go on the bottom of the quiche. The original recipe called for bread. During Passover, I’ve used two layers of matzo, and just last week, I used two layers of Ritz crackers. So be creative, and use what you and your family enjoy.

I’ve also mixed all the ingredients and poured them over the base and I’ve layered each ingredient and then poured the egg mixture over. I think I prefer the layered version.

Put diced or chunked onions on the base. (1 onion)

Cover the onions with the cheese. I like cheddar, monterey jack, colby jack, mozarella. Any of those individually or any of them mixed with each other. (Use about 8oz. of cheese or how much you like.)

Put spinach over the cheese. If you use the frozen box of spinach, drain it well. You can use the whole box.

Combine 8 eggs (the original recipe called for six), 2 cups milk, 1 tsp. salt, 1 TB pepper. (You can add 2 tsp. garlic powder if you like that extra flavor and/or 1 TB dill weed).

Mix with a fork or whisk.

Pour over the layers.

Put the quiche in the refrigerator for one hour.

After one hour, put into an oven preheated to 325° and bake for 40 minutes. If you like the top a little more well done, you can leave it in for another five minutes or so.

Serve hot with salad or biscuits (or any bread/roll that you prefer.)