Game Day Favorites

Here in the ABMS lab we have some big football fans. Who can blame us? I mean between that and hockey how many sports are there where you can pummel the crud out of the opponent, get minor penalization, and still have another objective. We're big on multi-tasking at ABMS and while some of our favorite teams aren't in the big game it doesn't mean that we won't bask in the fellowship and opportunity to hang out with other football fans (and watch some pretty pricey commercials for beer and chips). So, that being said, you can't have a party without food. So we've accumulated some Game Day recipes to get your bash out of the "picking up fried chicken and a bag of chips" funk.

Football Turnovers

They even kinda look like footballs...

by FamilyFun 

• 1 (15-ounce) box refrigerated piecrusts (two 9-inch crusts)
• 1/2 pound meatballs, cooked
• 1 (8-ounce) can tomato sauce
• 1/4 cup grated Parmesan cheese
• Milk for glaze

1. To make a batch, first set out the crusts to bring them to room temperature (about 15 minutes) and heat the oven to 375 degrees. Meanwhile, cut the meatballs into small pieces, then place them in a small saucepan with the tomato sauce and simmer for 5 minutes. Let the mixture cool thoroughly.
   
2. One at a time, place each crust on lightly floured waxed paper and use a floured rolling pin to flatten it slightly into a 10-inch circle. Use a biscuit cutter to cut seven 4-inch circles from the dough, then reroll the dough scraps to get 3 more dough circles.
   
3. Spoon 1 tablespoon of filling onto half of each circle, leaving about a 1/2-inch margin at the edge, then sprinkle on about 1/2 teaspoon of Parmesan cheese. Use your fingertips to moisten the edges of the dough with water, then fold the uncovered half of the dough over the filling and press the edges together to seal. Crimp the edge with a fork, then transfer the turnovers to a lightly greased baking sheet and poke each one twice with a fork for vents. Brush each one with milk, then bake for about 25 minutes or until golden brown. Transfer to a rack to cool. Serve warm or at room temperature. Makes 20 small turnovers.
    
   

Chocolate-Topped Peanut Butter-Bacon Bars

Hello dude dessert! Bacon? Check.
Cookies? Check. Peanuts? Check.
Chocolate? Check.

by Betty Crocker

• 1 pouch Betty Crocker® peanut butter cookie mix
• 1/3 cup vegetable oil
• 2 tablespoons maple-flavored syrup
• 1 egg
• 10 slices bacon, crisply cooked, crumbled (about 3/4 cup)
• 1/2 cup chopped peanuts
• 1 cup semisweet chocolate chips (6 oz)

1. Heat oven to 350°F. Lightly spray 9- or 8-inch square pan with cooking spray.
2. In large bowl, stir together cookie mix, oil, syrup and egg until soft dough forms. Reserve 1/4 cup bacon for garnish. Stir remaining bacon and peanuts into dough. Press evenly in pan.
3. Bake 20 to 25 mintues or until golden brown. Remove from oven; sprinkle with chocolate chips. Return to oven; bake 1 minute. Immediately spread chocolate over bars. Sprinkle reserved 1/4 cup bacon over chocolate. Cool completely, about 1 hour or until chocolate is set.
4. For bars, cut into 4 rows by 4 rows. Store tightly covered in refrigerator.

Easy to make, even easier to eat...
Just don't mind the mess.

Easy Layered Dipby Campbells

-1 package (8 ounces) cream cheese, softened

-1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup

-1 cup Pace® Chunky Salsa

-Tortilla chips

• Spread the cream cheese in the bottom of a 9-inch microwavable pie plate. Top with the soup and salsa.
• Microwave on HIGH for 2 minutes or until the mixture is hot. Serve with the tortilla chips.

• Tip: To soften the cream cheese, remove from the wrapper. Place the cream cheese onto a microwavable plate.  Microwave on HIGH for 15 seconds.

Mantastic Fried Chicken 'n' Waffle Sandwich
by Betty Crocker

You seriously can't go wrong with Chicken and Waffles, ever.
But, top it off with beer? Oh man... Hey, wipe up your drool.

12 slices bacon
1 tablespoon butter
4 slices onion (from 1 medium onion)

Spicy Fried Chicken
4 boneless skinless chicken breasts (4 oz each)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup Original Bisquick® mix
1/2 teaspoon chipotle chile powder
1 egg
1/2 teaspoon chipotle chile powder
1/4 cup vegetable oil

Maple-Bourbon-Butter Syrup
3/4 cup pure maple syrup
2 tablespoons butter
1 tablespoon bourbon whiskey

Beer Waffles
2 cups Original Bisquick® mix
1 egg
1 1/2 cups regular or nonalcoholic beer (12 oz)
2 tablespoons vegetable oil

1. In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Set aside.
2. In 6-inch skillet, melt 1 tablespoon butter over medium heat. Cook onion in butter about 10 minutes, stirring frequently, until golden brown. Set aside.
3. Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of a meat mallet or rolling pin until about 1/2 inch thick. Season chicken with salt and pepper.
4. In shallow bowl, mix 3/4 cup Bisquick mix and 1/2 teaspoon chipotle powder. In another bowl, beat egg and remaining 1/2 teaspoon chipotle powder with fork. Dip chicken into egg mixture; coat with Bisquick mixture.
5. In 12-inch nonstick skillet, heat 1/4 cup oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Meanwhile, in 1-quart saucepan, heat maple syrup and 2 tablespoons butter to boiling. Remove from heat; stir in bourbon. Set aside.
6. In medium bowl, stir waffle ingredients until blended. Pour slightly less than 2/3 cup batter onto center of hot waffle iron. Close lid of waffle iron. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter, making 8 waffle sections.
7. To assemble: Place waffle section on plate; top with 3 slices bacon, 1 piece chicken, onion slices and another waffle section. Cut each sandwich in half, serve with syrup for dipping.