Page 2A
East Oregonian
EASTERN OREGON MARKETPLACE
Tuesday, January, 23, 2018
FAMILY FEATURES
W
hen hosting a game-
day party, you’d
think the focus would
be on the score or
the award-winning commercials,
but it’s actually a great reason
to indulge in flavor-filled bites.
When the big day rolls around, let
your guests obsess over the game
while you serve up ooey-gooey
dips, saucy wings and football-
themed desserts that can keep them
happily glued to their seats.
Dip into delicious. No watch-
party menu is complete without a
cheesy dip. This over the top dip
brings big flavor and is perfect for
kicking the party up a notch as your
team works to post that next big
win.
Slow cook your cornbread. Not
only does this recipe for cornbread
amp up the flavor with paprika,
garlic powder and cheese, you can
set it, forget it then enjoy it with your
favorite chili or ribs.
Go ahead and wing it. Wings
and football go together like
quarterbacks and touchdowns.
This year, try a south-of-the-border
version and rub wings in cheesy
taco seasoning. For extra flair, serve
them on a platter with taco fixings.
Fan-favorite desserts. Win
or lose, there’s always room for
dessert. It can be surprisingly
simple to create fun and tasty
football-themed treats. These
bite-size truffles require just five
ingredients and are the perfect
finishing touch(down) for your
game-day spread.
Find more flavorful game-day
recipes and ideas for your party at
McCormick.com.
Chocolate Raspberry
Football Cookie Truffles
4 cups crumbled chewy
chocolate
cookies
1 1/2 cups marshmallow creme
2 teaspoons McCormick
Raspberry
Extract
12 ounces semi-sweet chocolate,
chopped
1 ounce white chocolate, melted
In large bowl, mix crumbled cookies,
marshmallow creme and raspberry flavor
until well blended. Shape mixture into
1-inch ovals. Set aside.
Melt chocolate as directed on package.
Using fork, dip one cookie truffle at a
time into chocolate. Tap back of fork 2-3
times against edge of dish to allow excess
chocolate to drip off. Place on wax paper-
lined tray. Refrigerate 30 minutes, or until
chocolate is set.
Spoon melted white chocolate into
small, re-sealable plastic bag. Cut small
piece from one bottom corner of bag.
Close bag tightly then pipe lines on
truffles to resemble football stitching.
Let stand until chocolate is set.
Note: Cookies can be stored in
covered container at room temperature
up to 5 days.
Cheesy Taco Wings
2 1/2 pounds chicken wing pieces
1 package McCormick Cheesy Taco
Mix
nonstick cooking spray
3 cups chopped romaine lettuce
1/4 cup finely chopped tomato
2 tablespoons sliced green onion
2 tablespoons crumbled queso fresco
Heat oven to 450 F.
In large bowl, toss chicken wings with
seasoning mix. On large, shallow foil-lined
baking pan sprayed with nonstick cooking
spray, arrange wings in single layer.
Bake 30-35 minutes, or until chicken is
cooked through and skin is crisp.
On large serving platter, arrange lettuce. Top
with wings, tomato, green onion and queso
fresco.
Slow Cooker Cheesy
Cornbread
Texas Trash Dip
1
1
2
1
package (8 ounces) cream cheese
cup sour cream
cans (16 ounces each) refried beans
can (4 1/2 ounces) chopped green chilies,
drained
1 package McCormick Taco Seasoning Mix
4 cups shredded Mexican cheese blend, divided
nonstick cooking spray
chopped cilantro (optional)
tomatoes (optional)
sliced olives (optional)
avocado (optional)
tortilla chips
Heat oven to 350 F.
In large, microwavable bowl, heat cream cheese and
sour cream on high 1 minute, or until cheese is softened.
Remove from microwave. Mix with wire whisk until
smooth. Add refried beans, green chilies, seasoning mix
and 2 cups cheese; mix well.
Spread bean mixture into 13-by-9-inch baking dish
sprayed with nonstick cooking spray. Sprinkle with
remaining cheese.
Bake 25 minutes, or until cheese is melted. Top with
cilantro, tomatoes, sliced olives and avocado, if desired.
Serve with tortilla chips.
Nonstick cooking spray
1 cup milk
3 eggs, beaten
2 packages (8 1/2
ounces each) corn
muffin mix
1 teaspoon McCormick
Paprika
1/2 teaspoon McCormick
Garlic Powder
1/2 teaspoon salt
1 cup frozen corn
2 cups shredded
cheddar cheese,
divided
Spray inside of 6-quart slow
cooker with nonstick cooking
spray. In slow cooker, mix
milk, eggs, corn muffin mix,
paprika, garlic powder and salt
until well blended.
Stir in corn and 1 cup cheese.
Place clean kitchen towel over
slow cooker and cover with lid.
Cook 2 hours on high, or until
toothpick in center of cornbread
comes out clean. Uncover.
Sprinkle cornbread with
remaining cheese. Let stand,
uncovered, 30 minutes, or until
cheese is melted.