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Ken Wingard's Fabulous Big Game Finger Foods

























Bacon Maple Kettle Corn Ingredients:

•  6 slices of bacon
•  2 tbsps maple syrup
•  ½ cup popping corn (mushroom corn if you can find it)
•  3 tbsps sugar
•  1 tsp salt



Recipe:

  1. Pan fry bacon until crispy, remove from pan and save bacon grease.

  2. Chop bacon, put in small bowl and toss with maple syrup.

  3. Pour bacon grease into a large saucepan and heat over medium heat.

  4. Add popping corn.

  5. Sprinkle sugar and salt over kernels.

  6. Add lid.

  7. Continually shake pot while holding lid down until popping begins.

  8. Continue to shake until popping corn has slowed.

  9. Pour popped corn into serving bowl.

  10. Drizzle with bacon/syrup mixture and toss.





Football Roll Sandwiches Ingredients:

•  Wedge of Asiago cheese
•  Pre-made oval sandwich rolls



Recipe:

  1. Pre-heat broiler.

  2. Slice the cheese into ⅛" x ⅛" x 3" strips.

  3. Cut half the strips into 1" pieces.

  4. Slice the sandwich rolls.

  5. Place the tops on a baking sheet.

  6. Lay the 3" strips down the center of the tops.

  7. Lay three of the 1-inch pieces across to look like football laces.

  8. Place under the broiler just until the cheese starts to melt.

  9. Remove and use for sandwiches.






Football Turkey Burger Wraps Ingredients:

•  1 ½ lbs ground turkey
•  1 1oz package dry onion soup mix
•  ½ tsp ground black pepper
•  ½ teaspoon garlic powder
•  1 ½ tbsps soy sauce
•  1 egg, lightly beaten (optional)



Recipe:

  1. In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg.

  2. Refrigerate the mixture about 10 minutes, then form into 6 patties.

  3. Preheat the grill for medium-high heat.

  4. Lightly oil the grill grate.

  5. Mold patties into football shape with cookie cutter, your hands, or a knife.

  6. Place the patties on the grill.

  7. Cook for 20 minutes, turning once, or until well done.

  8. The inside of the burgers will look whitish in color when cooked through.

  9. Serve in lettuce leaves.






Chocolate-Covered Strawberry Footballs Ingredients:

•  24 large fresh strawberries
•  8 ounces chocolate candy coating or chopped chocolate
•  ¼ cup white candy coating or white chocolate chips



Recipe:

  1. Prepare a baking sheet by lining it with waxed paper.

  2. Wash the strawberries and pat them dry.

  3. Make sure they're truly dry and don't have any wet patches, otherwise you'll have trouble dipping them.

  4. Melt the chocolate candy coating in the microwave, stirring after every 30 seconds until it is smooth and fluid.

  5. Hold a strawberry by the stem and dip it in the chocolate until it is almost entirely covered.

  6. Hold it over the bowl and let the excess drip back into the bowl, then scrape the bottom against the lip of the bowl.

  7. Place the berry on the prepared baking sheet.

  8. Repeat the process until all of the strawberries are covered with chocolate.

  9. Refrigerate the tray until the chocolate is set, for about 15 minutes.

  10. While you're waiting for the chocolate to harden, melt the white chocolate.

  11. Pour it into a paper cone or plastic baggie with a small hole cut in the corner.

  12. Draw a white chocolate line around the top and bottom of a strawberry, then add the white "laces" in the middle to make it look like a football.

  13. Repeat until all of the strawberries are decorated.

  14. Let the white chocolate harden completely.




For more, visit Ken Wingard at KennethWingard.com and follow him on Twitter @KennethWingard.

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