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Touch Down: Super Bowl Bites You Have To Try!

Krusteaz Ham and Cheese Beer Bread Muffins

Jan. 31 2014, Published 3:45 a.m. ET

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When it comes to Super Bowl parties, it's time to go big or go home! Do the big game proud by upping the ante on the eats you're serving your guests. These options take your average party fare and kick 'em 10 notches. They're tops in our playbook.

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Krusteaz Ham and Cheese Beer Bread Muffins

Krusteaz Ham & Cheese Beer Bread Muffins

Makes 16 regular sized muffins

Prep Time: 5 minutes

Ingredients

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1 box Krusteaz Beer Bread mix

16 ounces stout beer

3 tablespoons butter, melted

1 cup grated cheese

1/2 cup diced ham

Instructions

Preheat oven to 375F

In a bowl, combine the bread mix, melted butter, and beer. Stir until combined.

Fold in the cheese and ham.

Spoon batter into greased or paper-lined muffin tins and bake for 28-30 minutes, until golden brown.

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POM_Guacamole_Ver01_HERO-0047

Pomegranate Guacamole

courtesy of Katie Chin

½ cup arils from POM Wonderful Pomegranates or ½ cup POM POMS Fresh Arils

2 ripe avocados, skin and pit removed

zest and juice of 1 lime

1 small red onion, finely chopped

1 large jalapeño chili, deseeded and finely chopped

1 garlic clove, minced

kosher salt to taste

tortilla chips or pita chips

Preparation

Prepare fresh pomegranate arils, if necessary.*

In a medium-sized mixing bowl, mash the avocado and mix in the lime zest and juice, red onion, jalapeño and garlic. Season to taste with salt.

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Stir in the arils.

Serve with tortilla or pita chips.

* To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve ½ cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

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Super Quinoa Sliders

courtesy of Franci Cohen

Ingredients

1 cup uncooked red quinoa, rinsed

2 cups low sodium vegetable broth

1 cup canned chickpeas, rinsed

1/2 cup grated mozzarella cheese

1/3 cup panko bread crumbs

1/2 cup sweet potatoes, diced very small

3 scallions, finely sliced

1 tsp freshly crushed garlic

2 large eggs

Salt and pepper to taste

3 tablespoons olive oil

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12 multigrain slider buns

2 avocados, sliced

Spicy mayonnaise

Directions

Start by cooking the quinoa as directed on package, substituting vegetable broth instead of water.

Meanwhile, in a saucepan sauté scallions 3-4 minutes until lightly brown and translucent then add in garlic.

Add sweet potato and sauté a few minutes more, until potatoes are tender

Lastly, add chick peas and cheese and remove from stove

Mash the mixture together leaving it slightly chunky. Then add the drained quinoa and breadcrumbs to mixture. Finally, add eggs, salt and pepper and mix well.

In a frying pan, heat olive oil over medium heat.

Form 3" patties out of mixture with your hands and place into frying pan. Cook patties 3-4 minutes on each side until crispy and lightly browned

Serve on multigrain bun with lettuce, tomato, a few slices of avocado and a drizzle of spicy mayo!

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*Note: For a healthier version, wrap the sliders in iceberg lettuce!

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Avocado Dip_Stonyfield

Stonyfield Blue Cheese Avocado Dip

Ingredients

4 ripe avocados (peeled, seeded, and coarsely mashed)

1 clv garlic (finely minced)

4 scallions (green part only, chopped)

2 T olive oil

2 T fresh lemon juice

1 c Stonyfield Organic Greek Plain Nonfat Yogurt or Stonyfield Organic Plain Fat Free Yogurt

1/2 c blue cheese (crumbled)

Preparation

Combine all ingredients in a mixing bowl.

Refrigerate until ready to serve.

What's your go-to Super Bowl snack? Tell us in the comments below or tweet @OKMagazine.

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