Game Day Munchies!

Here are 6 game day recipes that are sure to appeal to anyone!

BOOMER!

1. Mini Taco Bites

2. Mini Pizza Cups

3. Tomatillo Salsa and Baked Tortilla Chips

4. Pico de Gallo

5. Homemade Queso

6. Fresh Guacamole

Bison Stew

That's right. This Oklahoma girl had Bison for dinner. It was amazing. I haven't eaten red meat in a long time and forgotten how good it tastes.

This stew was pretty simple, just needed some chopped veggies, beans, hominy, ground bison meat, and spices! The only waiting is to cook it, which in all reality for a stew, was very short.

I topped mine with sour cream and cilantro and the boy had his topping free. What's great is that this meal has no added sugar, and could technically be considered paleo (without the sour cream)!

Since I wasn't expecting to blog this until I got a ton of requests, the only photos I have are from my iPhone, but it seems like I'll be making it again, because the boy LOVED it.

Ingredients:
2 tsp EVOO
2 lbs. ground bison
3 poblano peppers, seeded and diced
2 medium onions, diced
1 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp cayenne pepper
1 tsp salt
3 garlic cloves, minced
1 14.5 oz. can fire-roasted tomatoes
1 - 15.5 oz. can black beans, drained
1 - 15.5 oz. can kidney beans, drained
1 - 15.5 oz. can white hominy, drained
4 C water

Directions:
1. Cook the ground bison until brown. Drain the grease and set aside.

2. Using a large pot, saute the poblano peppers and onions in the EVOO until soft and brown.
Add in the spices, salt and garlic. Cook for about 3 minutes or until fragrant.

3. Add in the tomatoes and let cook for about 3 more minutes. Add the ground bison, black beans, kidney beans and hominy and mix together. Add in the 4 cups of water and bring to a boil.

4. Once boiling, turn heat down to medium, cover and let simmer for 25-30 minutes. Feel free to top with sour cream, cheese, cilantro, onions or whatever you'd like!

Cheddar Cheese Crackers

I remember growing up and my favorite snack was always something cheesy. Whether it be Cheetos, Cheez-its, Chips & Queso, or just sliced cheese. I have always loved cheese, and it's the only reason I can't give up dairy. I just love cheese too much! Milk, yogurt and butter are not necessary in my life. I use flax butter if I need it, I don't drink milk, and I don't like the texture of yogurt. So... cheese is left on the dairy train!

I used to always, and I do mean ALWAYS, grab Cheez-its and a Pepsi or Diet Dr. Pepper for a snack when I was in high school/college/any time I wanted a snack. It was my go to! Lately though, I'm just trying to make more snacks at home and eat more fruit and veggies. It's pretty hard when I have such intense cravings for Cheez-its all the time. But alas! I found this recipe!

Cheddar Cheese Crackers sound just like what they are. Cheddar cheese, flour, butter, some spices, and that's it! Such a simple recipe, and easy to put together and bake.

The original recipe did some things different from what I did. First off, instead of using a cookie cutter and taking a million years to cut out the little crackers, I sliced my dough from the ball I made, which is why they have a wedge shape. These are a great size to top with anything you want (if you want, but I like them as is!). You can roll them out or you can shape these into a log or what have you and slice them. Neat!

Ingredients:

Crackers:
4 tbsp unsalted butter, at room temperature
8 oz. cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
1 C all-purpose flour
2 tbsp cold water, plus more if needed

Spices:
1/8 tsp garlic powder
1/4 tsp chili powder
1/8 tsp paprika

 Directions:
1. Using a food processor, toss in your cheddar cheese and pulse into a fine grain-like texture. You want these pieces to be quite small so they mix well.

2. Once processed, place into a bowl with butter, salt and pepper. Beat together the 4 ingredients until it becomes a soft consistency. Slowly add in flour.

3. After the flour is added, the mixture should be dry and crumbly. Add the two tablespoons of water and beat until it forms a somewhat formed ball. If it's too dry, add a little bit of water at a time.

4. Split the dough in half and add the garlic powder, chili powder and paprika to one half of the mixture. Knead it together so the spices become well incorporated. Shape each dough section into a nice round shape. Wrap both balls of dough in separate plastic wrap and let chill for a few hours or over night.

5. After the dough is chilled, take out of the fridge and get ready to slice! Preheat the over to 375 degrees F. Line two cookie sheets with parchment paper.

6. Cut the balls into thin wedges and place on a sheet. They don't expand much so you can place them close together. Bake for 13 minutes until they start to brown at the edges and have a nice crisp to them. Allow to cool completely before storing.

Berry Cobbler

Cobbler. That Southern Comfort food that everyone loves warm with a large scoop of vanilla ice cream. You can't go wrong with cobbler.

This cobbler is quite simple. Two kinds of berries (or any berry that is in season), some sugar and cornstarch make up the insides, and the topping is a basic biscuit-like mixture. Can't get any easier than that!

You will love the simple yet juicy flavor of the berries combines with the flaky crumbly texture of the crumb topping. You can also add any kind of berry that is near you! For the current season, raspberries and blackberries are the only kind I can find. But strawberries would be good, too!

Ingredients:
Filling:
1/2 C granulated sugar
1 1/2 tbsp cornstarch
7 C fresh berries

Dough:
1 1/2 C all-purpose flour
1/4 C granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
5 tbsp chilled unsalted butter
1/2 C whole milk

Directions:
1. Preheat oven to 400 degrees F.

2. Mix together the granulated sugar, cornstarch and berries and let it sit. This will make it nice and juice and the syrup will become magically thick! (This is because of the cornstarch)

3. In a separate bowl, add the flour, sugar, baking powder and salt and sift well. Incorporate the butter by using a pastry cutter or a fork or even your hands to make it nice and crumbly. Add the milk and mix until combined. This will result in a somewhat sticky dough, which is perfect!

4. Pour the fruit mixture into a lightly greased 8x8 glass baking dish. Using your fingers, tear off little chunks of the dough and cover the top of the dish.

5. Bake for 35 minutes or until the dough is a beautiful golden brown.

Cookies N Cream Cookies

Just as creamy as they sound, these cookies' n cream cookies are a sweet buttery addition to any day. You really can't go wrong with them, and if you like white chocolate, then you've found the right recipe.

These cookies are a simple cookie dough with a heaping amount of premium white chocolate chips and an entire giant bar of Hershey's Cookies N Cream Chocolate. Whew! What a sugar rush!

Save this Recipe on ZipList! Cookies N Cream Cookies

Ingredients:
1/2 C butter, room temperature
1 C packed brown sugar
1 C granulated sugar
1/2 C vegetable oil
2 large eggs
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tsp vanilla extract
1 tsp almond extract
3 C all-purpose flour
1 + 1/2 C white chocolate chips
1 XL Hershey's Cookies N Cream bar, chopped into small pieces

Directions:
1. Preheat oven to 350 degrees F. Line cookie sheets with a Silpat or parchment paper.

2. Cream butter, brown sugar, and granulated sugar until cream. Add in oil. Add eggs one at a time and beat until fully incorporated.

3. Add in baking soda, vanilla and almond extract. Add in flour in small increments.

4. Fold in chocolate chips and Cookies N Cream bar.

5. Bake for 10-12 minutes, or until edges are golden brown.