I need some good hot snacks for the football games this weekend!?

Question

I will have people in and out of my house all weekend and I wanted to make some extra special treats for everyone.
Anyone have any good recipes for finger foods? Easy or hard?

I love mexican style stuff, chicken, I am open to all ideas!
nothing like a sit down dinner, more just like snack foods.
Thank you!! Happy Friday!

Answer 1

Maybe some chicken nuggets on a platter and in the middle put ranch & BBQ for dipping

Or you can go to Walmart and buy TGI Fridays potato skins a big box for 6 dollars, bake those and top with green onion and serve with ranch and sour cream. If you had the time you could always make the skins homemade (I like homemade better yum)

How about a 7 layer dip with chips? Everyone likes 7 layer dip

If you wanted to get really fancy you could get shrimp and wrap it with bacon, maybe put cheddar cheese inside?

Good luck

Answer 2

Here are a couple of our favorites for football watching.

Salsa Fresca:
5 tomatoes diced
1 onion diced
2 or more jalapenos finely diced
1 bunch cilantro chopped
2 lemons juiced
4 avocados if you want to make both salsa and guacamole.
Mix all these ingredients until well combined. Add salt and pepper to taste.
To make Guacamole cut in half and add diced avocados to half and mix well.

Hot wings:
1 bottle La Victoria Hot Sauce (get hot)
2 packets Good Seasons Italian Salad Dressing
1/2 stick of butter
juice of 1 lemon
chicken wings cut at the joint

Combine all these ingredients up to the wing and bring to a boil. Dip the wings in the sauce and place on a baking pan. pour over any remaining sauce, then cover with foil and bake 30 minutes at 350. Then uncover and cook until done.
I hope that you enjoy these they are a family staple at all gatherings.

Answer 3

the best football snack ever!

Buffalo Chicken Dip!!
INGREDIENTS
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce, such as Franks® Red Hot®
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
DIRECTIONS
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

(i keep mine in a small crock pot to keep it warm..but it doesnt last long!! I also serve with tortilla chips)

Answer 4

buy a 4 pound bag of hot wings and deep fry them and make hot sauce like tabasco or red hot microwaved with half a stick of butter and mixed well then pour over hot wings and put in a foil container u can find in dollarstore with lid then just reheat before serve.
buy pop corn chicken done for u in a bag by tyson found in frozen food isle just heat
buy loafs of already made garlic bread like at pathmark for $1.36 add tomato sauce and tons of mozzerella bake in oven till crispy and melted and u got french bread pizza and then just slice it into slices so everyone can take it and eat it by hand
what about buy a bag of mini hot dogs and serve them with tooth picks
how about brown some ground beef and add it to as cassarole dish with diced cubes of velveeta and jar of salsa or half a jar its up to u use a pound of beef and as much cheese u want its all about taste the more cheese the more cheesier it will be so put it all together then in oven till cheese and everything heats up mix well and serve this dip with tostitos
how about make ur own taco have a plate of small hard shell tortillas and or soft and sliced cheddar lettuce beef and salsa and sour cream

Answer 5

you'll need:

one can of chili, with or without beans (about 15oz.)
one package of Velveeta pasturized cheese (1lb./16oz).

cut up the cheese into cubes (it makes it easier to melt). put the cheese and the chili in a microwave-safe bowl. heat on high for 5 mintues (or until cheese is melted), stirring occasionally.

I make this for the Superbowl each year and people love it. Serve with tortilla chips.

enjoy!

Answer 6

Fiil your crock pot with bbq sauce add little italian meatballs or lilsmokies----also cut up weiners & sausages---baked chicken drummettes with hot or bbq sauce---Tostadas- Happy eating...

Answer 7

Chicken wings - barbecue them!

Answer 8

"Hidden Valley Layered Mexican Dip"

Mix 1 oz. packet Original Ranch Dip Mix with 1 pint sour cream.
Spread 1 (16 oz.) can refried beans in a serving dish.
Spread dip mix on top of beans; top with 1 cup shredded cheddar cheese and 1 (2 1/4 oz.) can sliced ripe olives; drained.


"Taco Dip and Chips" - 8 servings

1 (8 oz.) container whipped cream cheese
1 (1.25 oz.) pkg. taco seasoning
1 cup medium-hot bottled salsa
1/4 head lettuce; separated into leaves
1 large tomato; seeded, shopped and drained on paper toweling
1 medium-size onion; chopped
1 cup shredded Cheddar cheese
Tortilla chips

Mix the cream cheese, taco seasoning and 2 tbsp. salsa in a bowl; spread over the bottom of a large serving platter. Top with the remaining salsa, then layer lettuce, tomato, onion and Cheddar over salsa. Serve over chips.


"Thirst-Quenchin Lemonade" - Serves 8

6 cups water
2 cups sugar
Peel from 4 lemons (see tip below)
2 cups fresh lemon juice (about 9 large lemons)
Garnish: mint sprigs, lemon slices

1) Boil 2 cups water, the sugar and lemon peel in a medium saucepan 5 minutes.
2) Discard peel. Cool, pour into a large pitcher; stir in lemon juice and remaining 4 cups water. Cover and refrigerate.
3)serve in tall ice-filled glasses garnished with mint and lemon slices.
(TIP: Before juicing, wash and dry 4 of the lemons, then use a vegetable peeler to peel long strips from them.)


"Everyone's Favorite Layered Tex-Mex Dip" - 16 servings

BEAN LAYER:
2 (16 oz.) cans refried beans
2 tbsp. lime juice
2 tsp. chili powder
1 tsp. EACH minced garlic, ground cumin and hot-pepper sauce
GUACAMOLE LAYER:
2 ripe avocados
1 tbsp. EACH fresh lime juice and chopped cilantro (parsley)
1 tsp. EACH minced garlic and salt
3/4 cup sour cream
2/3 cup shredded Cheddar cheese
SALSA LAYER:
1 large tomato; seeded and chopped (1 cup)
1/4 cup sliced scallions
1/4 cup chopped cilantro
1 tbsp. fresh lime juice
1/2 tsp. minced garlic
1/4 tsp. salt
ACCOMPANIMENTS: tortilla chips, lime wedges

1) Bean Layer: Mix ingredients in a medium bowl. With rubber spatula, mound in center of a 12" or larger serving plate. Shape into a flat circle about 8" across.
2) Guacamole Layer: Halve avocados; scoop flesh into a medium bowl. Mash with lime juice, cilantro, garlic and salt until almost smooth. Spread on top of bean layer.
3) Top with sour cream, then sprinkle with cheese. Cover surface directly with plastic wrap to keep out air; refrigerate.
4) Salsa Layer: Stir ingredients in a medium bowl; cover and refrigerate.
5) To serve: Remove plastic wrap. Drain juices from Salsa; spoon over cheese. Surround Dip with chips and lime wedges, and serve extra chips in a basket.

Answer 9

Lots of chipps, hot dogs maybe or mini burgers...