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Wednesday, January 30, 2013

Looking for some super snacks for your Super Bowl party? Most sports fans would agree that pre-gaming on everything from chips and dip to football-shaped meatloaf (with homemade breadstick goal posts) is almost as important as the game itself. And, there’s no bigger game for football fans than Super Bowl XLVII taking place on February 3 in New Orleans, LA.

If you’re hosting a Super Bowl Sunday party, make sure you have a few delicious recipes ready and call in your special teams to help with the play by play on game day. Here’s a mouthwatering recipe for Ham and Cheese Cups from the Heartstone Inn & Cottages located in Eureka Springs, AR, and Roasted Jalapen Guacamole from Chestnut Street Inn located in Sheffield, IL. After savoring these treats, your guests will leave feeling satisfied no matter who wins.

Ham and Cheese CupsHam and Cheese Cups

Ham & Cheese Cups

Ingredients:
6-12 slices square sandwich ham
1/2 cup finely chopped green onion
1 1/4 cup shredded Cheddar cheese
6 eggs
8 oz. ctn. plain yogurt
2 Tablespoon chopped fresh parsley

Directions:

Heat oven to 350 degrees. Grease 6 custard cups or muffin tins. Place custard cups on cookie sheet. Line each greased cup/tin with 1 slice of ham (I use 2 slices). Divide onions and 1 cup cheese between cups. In medium bowl, beat eggs and yogurt until well blended. Pour over cheese in each cup. Sprinkle with remaining cheese and parsley. Bake at 350 degrees for 25 to 30 minutes or until set. Remove from cups/tins and serve.

Serves 6.

Roasted Jalapeno GuacamoleRoasted Jalapeno Guacamole

Roasted Jalapeno Guacamole

Ingredients:

4 ripe avocados
1-2 jalapenos, roasted, peeled and chopped
4 scallions, minced
2-3 garlic cloves, minced
1 Roma Tomato, seeds removed and finely chopped
Pinch Salt and Pepper
1 Lemon
1 tsp cumin
1 tsp paprika
2 Tbl cilantro, chopped

Directions:

Over an open flame using tongs, char exterior of the jalapenos and place into a freezer bag. Or, alternately, if you have an electric oven, heat to 375 degrees and place jalapenos on a baking sheet and roast in the oven for approx. 15-20 mins or until the skins begin to blacken, then transfer to freezer bag. Allow jalapenos to sit for approx. 1/2 hr and then peel, chop and place into a bowl.

Add chopped tomato, scallions and garlic. Run knife around pit of the avocado to slice it in half. Twist apart to expose pit. Strike the pit with a sharp butcher knife and remove.

Score avocado meat into small chunks in the peel and remove with a tablespoon. Add to the bowl. Season with salt, pepper, cumin and paprika. Add juice of one lemon and 2 Tbl chopped cilantro. Using a fork, lightly mash avocado and stir to combine. If you would prefer a smoother guacamole, put mixture in a food processor and puree to your liking.

Note: If you are making this well in advance, add 1 drop of green food dye to the guacamole to keep it nice and green for longer. Serve with chips and crudites.

Looking for more crowd-pleasing treats? Visit our bed and breakfast recipes page for other great Super Bowl snack ideas.

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