Simple and Tasty Snacks

Fueling up for the Super Bowl? These tasty snacks will have your football fanatics cheering for more.

Guacamole and Chips

Hands-On Time 15 minutes … Serves 8

 Ingredients:

5 avocados, cut into 1/2-inch pieces

1/2 red onion, finely chopped

1 jalapeno, seeded and finely chopped

1 cup fresh cilantro, roughly chopped

2 tablespoons fresh lime juice

1 teaspoon salt

1/8 teaspoon black pepper

1 16-ounce bag tortilla chip

Directions:  In a large bowl, combine the avocados, onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir well. Serve with the tortilla chips.  by Sara Quessenberry

Bacon-Wrapped Potatoes With Creamy Dill Sauce

Hands-On Time 20 minutes Total Time 50 minutes … Serves 8

Ingredients:

1 1/2 pounds new potatoes (about 15), halved

15 slices bacon, halved crosswise

3/4 cup mayonnaise

1/4 cup buttermilk

2 tablespoons chopped fresh dill

1 teaspoon caraway seeds

salt and black pepper

Directions

1. Steam the potatoes in a steamer basket in a large saucepan until tender, 15 to 18 minutes. Let cool.
2. Heat oven to 425° F. Line a rimmed baking sheet with foil. Wrap each potato with a piece of bacon and place, seam-side down, on the baking sheet. Bake until the bacon is crisp, 18 to 20 minutes.
3. Meanwhile, in a medium bowl, whisk together the mayonnaise, buttermilk, dill, caraway seeds, and ¼ teaspoon each salt and pepper. Serve with the potatoes.  by Charlyne Mattox

Pigskins in a Blanket

prep time 25 min / total time 40 min / ingredients 3 servings

Ingredients

2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

48 cocktail-size smoked link sausages or hot dogs (from two 14-oz packages)

Yellow mustard, from a squeeze bottle

If you’re an old hand at rolling up mini crescent dogs, make sure you read the directions! For the football shape, these pigskins are rolled from the opposite end of the dough from the classic crescent dogs.

1. Heat oven to 375°F. Unroll both cans of dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.

2. Place 1 sausage on thin point of each triangle. Roll up, starting at point and rolling to opposite short side of triangle. Place seam side down on 2 ungreased cookie sheets.

3. Bake 11 to 14 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheets to serving tray.

4. Cool 2 minutes. Squeeze 1 line of mustard crosswise and 3 lines lengthwise to make laces of football. Repeat with remaining crescent dogs.

Feel like spicing these up? Sriracha makes a fun substitute for the mustard  by Pillsbury