Saturday, February 2, 2013



I wanted to share with you two fun recipes for tomorrow's big game. I have a mild obsession with planning parties and I love a good theme. Football is so easy to plan around and I  have a few go-to party rules.
1) lots of snacks that are easy to grab (think popcorn, sweet potato chips, or sliced veggies)
2) get some protein in there (I like turkey sliders, chicken sausages, or bbq wings)
3) a little something sweet- I like to bring in the theme of the party when it comes to treats. Some ideas are football shaped cookies, Stadium Cakes, or helmet shaped rice crispe treats
Enjoy, GO NINERS!!

Niner’s Clam Chowder Bites
½ pound bacon
5 potatoes
2 carrots
13 oz chopped clams with juice
2 packets dry leek soup mix
1 quart half n half
13.3 oz roll of refrigerated french bread loaf (Simply Pillsbury is best)

1. Preheat oven to three hundred and fifty degrees Fahrenheit. Spray
ten muffin cups with non stick cooking spray. Unroll package of french
bread loaf & slice into ten equal size slices, about one inch thick.
Press each slice into about a three inch round. Press into the bottom
& up sides of the muffin cup; set aside prepped pan aside.

2. Place the bacon in a large pot and cook over medium-high heat,
stirring occasionally, until crisped and browned, about 10 minutes.
Remove the bacon with a slotted spoon, leaving the drippings in the
pot. Set the bacon aside. Stir the potatoes and carrots into the bacon
fat. Season with salt and pepper, and cook for 5 minutes, stirring

3. Pour the juice from the clams into the pot, and add enough water to
just cover the potatoes. Bring to a boil, then reduce heat to
medium-low, cover, and simmer until the potatoes are just tender, 10
to 15 minutes.

4. Gently stir the leek soup mix into the potatoes until no lumps of
soup remain. Stir in the clams, reserved bacon, and half-and-half
cream. Cook and stir until the chowder returns to a simmer and
thickens, about 10 minutes more.

5. With a medium cookie scoop, scoop soup into each of the centers of
bread bowls. Bake for 15-17 minutes. Serve and Enjoy!

My recipe is a hybrid between this one and this one

Raven’s Crab Cakes
1 (8-oz.) package fresh lump crabmeat, drained
3 whole grain white bread slices
1/3 cup light mayonnaise
3 green onions, thinly sliced
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
2 large eggs, lightly beaten
Vegetable cooking spray
Salt to taste

1. Pick crabmeat, removing any bits of shell. Pulse bread slices in a
blender or food processor 5 times or until finely crumbled. (Yield
should be about 1 1/2 cups.)

2. Stir together mayonnaise and next 4 ingredients in a large bowl.
Gently stir in breadcrumbs and crabmeat. Shape mixture into 16
(2-inch) cakes (about 2 Tbsp. each).

3. Cook cakes, in batches, on a hot, large griddle or nonstick skillet
coated with cooking spray over medium-low heat 4 minutes on each side
or until golden brown. Season with salt to taste. (Keep cakes warm in
a 200° oven for up to 30 minutes.)

recipe from here
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