Super Fan Snacks

by Cindy Bond

Super Bowl snacks Snack Attack
There's no need to sideline your kids while you're on pre-game snack duty. Younger children can serve as prep cooks -- washing vegetables and measuring seasonings. Make sure you supervise your kids any time they're using the stove or oven.

Coin Toss Crunch
Ingredients
4 cups crunchy cereal (such as Cheerios or Corn Chex)
1 cup peanuts or mixed nuts
1 cup pretzel sticks (the smallest size)
1 cup seasoned croutons
1/2 cup salad oil or 6 tablespoons melted butter
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder

Directions

Mix together all the crunchy ingredients.
Mix together the oil, the Worcestershire sauce, and the garlic powder.
Put the oil and seasonings into a shallow pan. Add the crunchy ingredients.
Heat in the oven at 250° F for about 45 minutes, stirring every 15 minutes.
Spread the crunch on absorbent paper to cool. Enjoy!

Defensive Dip
Ingredients
1/2 cup nonfat or lowfat sour cream
1/4 cup flavored salad dressing (taco, salsa or pizza flavored) to taste
Assorted raw vegetables

Directions

Measure the sour cream and salad dressing.
Pour both into a mixing bowl. Mix and chill.
Wash raw veggies, such as celery, cucumber, green peppers, and baby carrots.
Peel and cut up vegetables, and start dipping!

Running-Back Black-Bean Chili
Ingredients
1 pound ground turkey
1 tablespoon oil
1 medium onion
1 clove garlic
1 can (14.5-ounce) stewed tomatoes
1 can (10.75-ounce) condensed tomato soup
1-2 tablespoons chili powder
1 can (15-ounce) black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon dried leaf oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Chop the onion and garlic. Brown the ground turkey in oil in a large saucepan. Add the onion and garlic, and cook until soft. Add the stewed tomatoes and tomato soup.
Measure seasoning.
Drain and rinse the beans in a colander in the sink.
Add the rest of the ingredients, and simmer for 15-20 minutes.
Top with shredded cheddar cheese and onion.
Serve over rice or with crackers.

Hail Mary Hot Dogs
Ingredients
2 (8-ounce) cans of refrigerated, crescent dinner rolls
8 cheese-filled or regular hot dogs, cut in half

Directions

Heat the oven to 375F.
Separate dough into 8 rectangles -- firmly pressing on the perforations to seal.
Cut each rectangle in half lengthwise, and place half of one hot dog lengthwise on one end of the strip of dough.
Fold dough in half over the dog. Press short edges to seal, leaving sides open. Place on ungreased cookie sheet.
Bake 11-13 minutes or until golden brown.
Serve with ketchup, mustard and pickle relish, if desired.

Makes 16 servings.

First-Down Fruit Salad
Ingredients
1 handful of toasted coconut
2 tablespoons orange juice concentrate
3 orange sections
4 apple slices
5 diced-sized cubes of mild cheese
6 banana slices
7 small cubes of melon
8 seedless grapes

Directions

Cut up the fruit, placing each type into a separate bowl.
Kids can count the salad ingredients as they add them to a large bowl.

Flea Flicker Fudge
Ingredients
1 egg
1 package confectioner's sugar
3 tablespoons cream
4 squares bitter chocolate
3 teaspoons butter

Directions

Beat the egg. Then add 1 cup of the confectioner's of sugar into the egg.
Add the cream. Stir in the rest of the sugar.
Melt the chocolate and butter in top of double boiler over boiling water. Add this to the sugar, egg and cream mixture.
Spread in tin and cut in squares.

100-Yard Bars
Ingredients
6 cups Kellogg's Rice Krispies
1 bag of white marshmallows
3 tablespoons butter or margarine
Green food coloring
No-stick cooking spray

Directions

Melt the margarine in a no-stick pan.
Add the entire bag of marshmallows, and a few drops of the food coloring.
Stir over medium heat until the marshmallows have completely melted. Add Rice Krispies and mix together well.
Pour mixture into a 9" x 13" pan that has been greased or sprayed with no-stick cooking spray.
Use a baggie that has been sprayed with no-stick spray to spread and flatten mixture.
Cut into squares when the mixture is cool.

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