Blog

Our latest News and Updates.

Saratoga Spring Water Blog

Big Game Day Snacks!

Kelly McCombs - Saturday, February 04, 2017

                                                                                (Photo by Becky Luigart-Stayner)

Have you been looking for some delicious and easy snacks to serve tomorrow for the big game? You’ve come to the right place! We have compiled a list of some of our favorite snacks to have while watching football!


Cheesy Pretzel Twists


Ingredients:

1 can biscuit dough

8 cheddar cheese sticks

4 c. water

1/4 c. baking soda

1 large egg, beaten

Coarse sea salt for sprinkling


Directions:

  1. 1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and spray with cooking spray.
  2. 2. Place cheese sticks on the tray and freeze for 30 minutes.
  3. 3. Cut each biscuit dough in half and roll into a long strip. Wrap tightly around each frozen cheese stick so that no cheese is exposed. Pinch to seal the edges. Repeat with the remaining cheese sticks and dough.
  4. 4.In a medium saucepan, combine water and baking soda. Bring to a boil then reduce to a simmer. Drop in wrapped cheese sticks and let cook for 1 minute, remove with a slotted spoon and transfer to baking sheet, making sure the pretzels aren't touching.
  5. 5. Brush beaten egg over each pretzel. Sprinkle with salt. Bake for 15-20 minutes or until golden brown. Let cool for 10 minutes before serving.

Garlic Bread Pizza Dip


Ingredients:

2 c. shredded mozzarella

8 oz. cream cheese, softened

1/2 c. ricotta

1/4 c. plus 1 tbsp. grated Parmesan

1 tbsp. Italian seasoning

1/2 tsp. crushed red pepper flakes

Kosher salt

1 can refrigerated biscuits (such as Pillsbury Grands)

2 tbsp. extra-virgin olive oil

3 cloves garlic, minced

1 tbsp. Freshly Chopped Parsley

1/4 c. pizza sauce or marinara


Directions:

  1. 1. Preheat oven to 375 degrees F. Make dip: In a large bowl combine mozzarella, cream cheese, ricotta, 1/4 cup Parmesan, Italian seasoning, and crushed red pepper flakes and season with salt. Stir to combine.
  2. 2. Halve biscuits and roll into balls. Place in skillet in a ring. In a small bowl, combine olive oil, garlic, and parsley. Brush on biscuits.
  3. 3. Place dip inside of ring and spoon over marinara. Top with remaining 3/4 cups mozzarella and mini pepperoni. Sprinkle remaining tablespoon Parmesan all over.
  4. 4. Bake until biscuits are golden and cheese is melty, about 30 minutes. (Brush biscuits with more olive oil halfway through if necessary.)

Guacamole


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 kosher salt

1/8 teaspoon black pepper

1 16-ounce bag tortilla chips


Directions:

  1. 1. In a large bowl, combine the avocados, onion, jalapeño, cilantro, lime juice, salt, and pepper.
  2. 2. Stir well. Serve with the tortilla chips.

Sausage Sliders


Ingredients:

1 tablespoon olive oil

1 large onion, thinly sliced

Kosher salt and black pepper

1 bell pepper, thinly sliced

1 bunch spinach, thick stems removed (about 4 cups)

1 pound sweet Italian sausage

12 small rolls, split


Directions:

  1. 1. Heat broiler. Heat the oil in a large skillet over medium heat.
  2. 2. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the onion begins to soften, 5 to 6 minutes.
  3. 3. Add the bell pepper and cook, stirring occasionally, until softened, 5 to 6 minutes.
  4. 4. Add the spinach and cook, tossing, until the spinach is just wilted, 1 to 2 minutes.
  5. 5. Remove the sausage from their casings and form into twelve ½-inch-thick patties. Place them on a rimmed baking sheet and broil until cooked through, 4 to 5 minutes per side.
  6. 6. Form sandwiches with the rolls, sausage patties, and vegetable mixture.

Loaded Nachos


Ingredients:

2 tsp. olive oil

3/4 lb. fresh chorizo, casings removed

1 small onion, chopped

2 cloves garlic, chopped

1 (15-ounce) can Black Beans, rinsed

8 oz. Tortilla chips

10 oz. sharp Cheddar or pepper Jack cheese, grated (about 2.5 cups)

1/2 small head iceberg lettuce, shredded

3/4 c. Fresh salsa

1 avocado, chopped

fresh cilantro

pickled jalapenos

sour cream


Directions:

  1. 1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  2. 2. Heat oil in a large skillet over medium heat. Add chorizo, onion, and garlic and cook, breaking chorizo into pieces with a wooden spoon, until browned, 6 to 8 minutes. Stir in beans and cook until warm, 2 to 4 minutes.
  3. 3. Spread chips on prepared pan. Spoon chorizo mixture over chips and sprinkle with cheese. Bake until the cheese is melted and chips are toasted, 10 to 12 minutes.
  4. 4. Serve topped with lettuce, salsa, avocado, cilantro, jalapeños, and sour cream.


Copyright 2017 Saratoga Spring Water Company  • All Rights Reserved