Just finishing eating. The puff pastry wrapped brie - HUGE hit! Hope yours turn out well Nrdsb4! I just used cut pieces of brie since we don’t have a TJ’s. I’m Super Bowl STUFFED! Also delicious - sausage stuffed mushrooms and mango salsa! Guac and bacon wrapped water chestnuts always a hit. And, perfectly cooked chicken wings. Happy tummies. 
The apple slices with yogurt dip and caramel dip were a huge hit. By that time many folks were just glad to have some fresh fruit.
We do have salmon spread left over. I only put out half because I was worried about it sitting out. Now we have the other half. What doesn’t go on toast in the next day or two will get frozen as an experiment. I have read conflicting things about whether it will work.
Hostess made bacon wrapped asparagus that was delicious. Marinated in balsamic first, then wrapped in a 1/2 strip of bacon (cut lengthwise). Convection roasted at 400. Bacon was cooked, asparagus wasn’t overdone, sweetness of balsamic paired with bacon…
I hope everyone enjoyed the game. I had to take tums over the stupid end, but that’s another thread!
^^^ sounds good!
Some leftovers here but not too much - a few wings, some mango salsa, some bacon wrapped water chestnuts. Sounds like my lunches for the next couple of days are covered!
I ended up making two appetizers - sweet and sour meatballs made from ground turkey and a little bit of ground beef and the mini brie bites. I used the recipe from the link shared on the first page, but changed it up. The recipe called for puff pastry squares to be wrapped around a mini brie wheel from TJ’s and then brushed with egg. I had the puff pastry from TJ’s and found mini wheels at BJ’s but I thought they looked too big for one person so cut them in half.
I first spread some peach plum sirracha sauce that I had canned in the summer on the puff pastry squares, added 1/2 of a mini brie round and pulled the corners up and wrapped the pastry so they looked like a chinese dumpling. I was out of eggs so brushed on melted butter. They looked beautiful when they came out and I left the sauce on the side with a small spoon so people could add more if they wanted. I have to say they were a hit and were gone before half time. The turkey meatballs went well too, but soo much work. Next time just the brie bites!
They were delicious. I paired mine with strawberry preserves and DH loved them.
Ok everyone - if you do Pinterest or save recipes pin this brie recipe we are all talking about - it’s a keeper!!!
http://theviewfromgreatisland.com/2012/12/its-5-oclock-somewhere-friday-mini-brie-en-croute.html
^^^Definitely a great appetizer for any occasion.
@abasket, how to you make your bacon wrapped water chestnuts? Since we had a few cancellations due to weather, I cut back a little. The wrapped water chestnuts were the appetizer that got left out. Now I want to have them!
I used this concoction:
http://allrecipes.com/recipe/bacon-wrapped-water-chestnuts-iii/
The recipe I saw had you marinate the water chestnuts in soy sauce, dip in brown sugar, wrap in bacon and bake. I think I like the flavor of Worcester sauce more than soy sauce but the addition of ketchup is interesting. Hmm, maybe I will try both and see how they compare.
I do know that I use less bacon then they suggest. I cut a piece of bacon in half, then slice that half lengthwise. Still have bacon, but not so heavy.
I actually made the buffalo chicken dip linked above for H and myself. It was delicious, somewhat to my surprise. I made a few substitutions: since I didn’t have blue cheese dressing, I used half a cup of Hellman’s and about 1/3 cup of good blue cheese (Maytag, yum) instead. I probably used s bit more chicken. I cut back slightly on the wing sauce, since I bought an extra-got variety and H doesn’t like things as hot as I do. (It was still hot, believe me.) I also found that it needed more like 25-30 minutes than 15-20. Particularly great with celery dippers, and wonderfully low carb! (Although definitely not low cal, lol!)
RE: the Buffalo chicken dip:
The recipe as written calls for “cayenne pepper sauce,” but in the video she refers to it as “buffalo sauce.” Is that the same thing?
Made two trays of the recipe below for a neighborhood Super Bowl party. They were a big hit. I didn’t even get to have any. By the time I stopped chatting and went to get food, these were gone. Not low calorie or low carb.
http://www.foodandwine.com/recipes/ham-and-cheese-torta-with-homemade-honey-mustard-cocktails-2009
Is there another Super Bowl next week to continue trying some of these recipes?!
When I have done the buffalo chicken dip I use Franks Red Hot - Franks also has a buffalo wing sauce but I’m talking the regular “red hot” sauce.
@nrdsb4 I’ve never used that kind of sauce before, so I bought a bottle of Franks Red Hot sauce, which was cited as the “original” Buffalo wing sauce. I got the “hot buffalo” version, since I really like really hot food, but when I tasted it I cut back to 1/2 cup since I was afraid H wouldn’t like it. (It was still hot, and H loved it.) Franks is apparently a cayenne-based sauce. So yes, it is the same thing.
Okay, I bought the Franks Red Hot “Buffalo” version, so it says on the bottle.
@abasket and @Consolation, do you think this dip lends itself to freezing and re-serving later?
I wouldn’t say yes for sure for freezing but I wouldn’t say no. My first reaction is that it might get a little runny??? What are the ingredients in the recipe you are doing again??
Unless you’re making a gallon of it, I wouldn’t count on having any leftovers!! I can eat it with a spoon!
^^^Okay, I’ll make it and just see what happens! My next dilemma will be ranch dressing or blue cheese? I like blue cheese okay, but I wouldn’t want to be overwhelmed by the taste.
The recipe I use calls for ranch. I actually LOVE blue cheese but the ranch combined with the buffalo sauce seems right.