Game Day Menu

Hot Spinach and Artichoke Dip

The key to a great game day party (or any party for that matter) is great food and drinks. Without that, well, it's just another Sunday. 

I love creamy spinach and artichoke dip, crunchy veggies so I feel like I'm eating something healthy, salty chips and nuts, and something easy like chili for the main dish. I don't want to be a slave to the grill or stuck in the kitchen. So find things you can make ahead of time or buy pre-made. 

A signature cocktail which you can make in one large batch is easy and fun for you, and your guests. Add a bucket of beer, some chilled bottles of wine, and specialty sodas (from Cost Plus or BevMo!) so even if you're not drinking alcohol you have something interesting to sip on. 

Game Day Menu

Appetizers

Herb Salt Roasted Almonds

Hot Spinach and Artichoke Dip

Roasted Tomatillo Dip

served with tortilla chips, salsa and sour cream

Veggie Tray

Carrots, Celery, Peppers, Jicama, Radishes

Main Dish

Chili and Cornbread

The Bar

Signature Cocktail: First Kiss 

Beer and Wine

Something Sweet

Praline Popcorn

Links to a few of my favorite recipes below.

Houston's Spinach Dip

Roasted Tomatillo Dip

Herb Salt Roasted Almonds 

Praline Popcorn Crunch

First Kiss

Easy Egg Cups with Spinach and Mushroom

Two of my favorite shows are Top Chef and Chopped. I love watching the chefs create something delicious and unexpected out of random ingredients. I raided the fridge to make these egg cups. It felt a bit like a Top Chef Quick Fire challenge because I knew what I wanted to make but didn't really have a plan. LOL. You can make these egg cups with any veggies you have on hand. You don't need much to make them tasty.

These can easily be made ahead and refrigerated for 1-2 days for a quick and easy breakfast which can be reheated in the microwave. (I do not recommend freezing them. The texture changes.)

Step 1: Raid the fridge!

Step 2: Saute the veggies and whisk the eggs.

Step 3: Fill the muffin tins to the top.

Step 4: Bake the eggs until firm.

Step 5: Eat!

Spinach and Mushroom Egg Cups
makes 6 egg cups

7 eggs
1/3 cup diced onion (yellow or red)
1 large mushroom diced
1 handful of fresh spinach
1 slice of ham, diced
1 T shredded cheddar cheese
salt
pepper
water
olive oil
unsalted butter

Preheat the oven to 350 and butter six cups in a regular size muffin tin.

Saute the diced onion with a little olive oil and butter until translucent. Add the diced mushroom and spinach and cook for a minute more. Take off the heat and set aside.

Whisk the eggs with a splash of water in the mixing bowl. Season with salt and pepper. Add the onion mixture and shredded cheese. Stir to combine.

Pour the egg mixture into the prepared muffin tins. Fill all the way to the top. Bake for 12-15 minutes until no longer runny.

Enjoy!

My favorite Maker's Mark cocktail recipe

This was the most popular cocktail we sampled when I was doing events at BevMo! Hands down. It was a winner with everyone - even folks who thought they didn't like whiskey. People would linger near our table to get another sample. It was quite funny.

A key ingredient in this recipe is the Maker's Mark whiskey. I've tried it with a variety of whiskey's, but Maker's Mark is the way to go. The sweetness in the whiskey is just the right flavor. I never use another brand.

This cocktail is great for any party, celebration, wedding or fun get together (like football parties!) where you want an easy signature cocktail which everyone will like - and can be self serve.

FIRST KISS
makes 40 cocktails

1 bottle (25oz) Maker's Mark Whiskey
12 oz Triple Sec
64 oz Simply Lemonade
16 oz Simply Orange Juice
1T orange marmalade
1/2 jar maraschino cherries
Garnish: cherries, lemon and orange slices

Mix whiskey, triple sec, lemonade, orange juice and marmalade in a large punch bowl or drink dispenser. Add 1/2 jar of cherries (not juice.) Serve each beverage on ice.

Garnish with a cherry, lemon or orange slice.

Breakfast Bars Recipe

This is one of my favorite recipes to bake during the holidays. The bars are buttery and flakey. The raspberry jam and streusel topping are so delicious with a hot cup of coffee - I know this recipe will become one of your holiday favorites, too. 

Raspberry & Apricot bars are ready to bake!

BREAKFAST BARS

FOR THE STREUSEL TOPPING:

2 ½ cups unbleached all-purpose flour

½ cup plus 2 tablespoons granulated sugar

1 teaspoon kosher salt

1 ¼ teaspoons baking powder

1 stick plus 2 tablespoons unsalted butter, cut into 1-inch cubes and frozen

1 extra-large egg, beaten

FOR THE DOUGH:

4 cups unbleached all-purpose flour

½ cup granulated sugar

½ cup light brown sugar, lightly packed

½ cup cornstarch

1 teaspoon kosher salt

4 sticks unsalted butter, chilled and cut into 1-inch cubes

FOR THE FILLING:

2 cups raspberry jam (or your favorite jam)

To prepare the topping: In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, salt, and baking powder, and pulse, or mix on low, to incorporate. Add the butter and pulse on and off or mix on low until it’s the consistency of a coarse meal.

Transfer the mixture to a bowl and add the egg, tossing with your hands to incorporate. It should be crumbly and uneven. Chill until ready to use.

To prepare the dough: In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugars, cornstarch, and salt. Add the butter and pulse on and off, or mix on low, until the dough barely comes together.

Turn the dough out onto a lightly floured work surface and gently knead to gather into a ball. Flatten into a disc and wrap in plastic to chill until firm, at least 2 hours or overnight.

Adjust the oven rack to the middle position and preheat the oven to 350 degrees.

On a lightly floured surface, roll the dough into a 10 x 16 inch rectangle, ¼ inch thick, flouring the surface as needed. (I like to roll it on Parchment paper then just move it to the cookie sheet.) Place on a parchment-lined baking sheet and bake until lightly browned, about 20-25 minutes. Allow to cool.

Spread the jam over the surface of the crust and crumble a heavy layer of topping over the jam.

Bake for about 40 minutes, until the topping is nicely browned.

When cool, cut into squares.

Source: Nancy Silverton’s Pastries from the La Brea Bakery