Tupper Lake, November 6, 2012 by Jeff Boucher

Tuesday, February 2, 2010

Super Snacks!

So the Super Bowl is this Sunday. Colts vs. the Saints.  Am I excited about the game???  
Well, yeah.  We're pulling for the Saints. The Big Easy deserves it. But I'll be honest with you loyal readers, I'm just as excited about having an excuse to try out a few (well, maybe more than a few) recipes I've found for the game.  There's a zillion food blogs out there, with a zillion great recipes, but I've found a few that I think, at first glance, will be the chosen ones.  

Let's go with Tupper's Top 5 for Super Sunday 2010!

First a couple from Cathy at Noble Pig .

#1 Pull Apart Bacon Bread
Pull-Apart Bacon Bread
1 lb. (16 ounces) bacon, fried and crumbled
1 teaspoon oil
(I used extra-virgin olive oil)3/4 cup chopped pepper (I used a mix of red and green bell pepper)3/4 cup onion, chopped (I used yellow)3 tubes biscuits (I used Pillsbury Grands Flaky Layers 16 ounces each)1/2 cup margarine, melted (I used butter)1/2 cup shredded cheese (I used cheddar)
In oil sauté peppers and onion until tender.  Cut biscuits into quarters and place in large mixing bowl.  Add peppers-onion mixture, bacon, margarine and cheese, tossing until well combined.  Pour into lightly greased 10" bundt pan.  Bake at 350 degrees for 30 minutes.

#2  Sliders!

Sliders Adapted from Big Red Kitchen
Ground chuck (80/20) 2 pounds for a 9 x 13 pan, 2-1/2 pounds for a 10 x 15 pan
Dried, minced onion
Seasoning salt
6 slices of cheese
Sliced dill pickles
Dinner rolls, any brand

Sprinkle dried minced onion on the bottom of a 9 x 13 or 10 x 15 pan.  Use as much as you like.

Press ground chuck into pan, on top of onions until it completely covers the bottom.  Use two pounds of ground chuck if you are using a 9 x 13 pan or 2-1/2 pounds of ground chuck if you are using a 10 x 15 pan.  Sprinkle the meat with seasoning salt.

Place in a 400 degree oven for 25 minutes.  (Make sure you use an 80/20 mixture of ground beef, otherwise your burgers will be dry.)

The meat will shrink in the oven.  After 25 minutes remove and cover with six slices of cheese.  Place meat back in the oven for two minutes until the cheese is melted.

With a pizza cutter or a knife, slice the meat into as many square pieces as you have rolls.

Place the meat in between the bun with some of the onion and pop on a few dill pickles.  You are ready to serve.

#3 Bacon Wrapped Pigs in a Blanket!

No recipe here, well, just get a pack of cocktail franks, some bacon, and some biscuit dough-you know what to do from there, right?

#4 Wings, Baby!
Buffalo style, well not like the Bills, these wings are winners! 
No "Wide Left" here!


  • oil for deep frying
  • 1/4 cup butter
  • 1/4 cup hot sauce
  • 1 dash ground black pepper
  • 1 dash garlic powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 10 chicken wings


  1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
  2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
  3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve. 

#5 Chicago Style Deep Dish Pizza!
From Copykat .

Olive oil or cooking spray
1 package active dry yeast (I use Viva Pizza Yeast from Williams-Sonoma)
1 C. warm water, (110 to 115 degrees)
3 to 3 1/2 C. all purpose flour
1/3 C. olive oil or cooking spray (I use only Bertolli Extra Light Olive Oil)
12 ounces mozzarella cheese, sliced
1/2 pound Italian sausage, mild-cooked, drained and crumbled
1 15-ounce can tomatoes – whole pear or plum, drained (I use 2 15-ounce cans
of tomatoes)
1 tsp. dried oregano, crushed
1 tsp. dried basil, crushed
1/4 C. Parmesan cheese, grated
fresh mushrooms, sliced or chopped green pepper (optional)

1. Generously brush a heavy 10 x 2-inch round cake pan or 10-inch spring form pan with olive oil or cooking oil. (I use the same dark baking pan as they use in the restaurants, it gives a much better crust.)

2. In large mixer bowl, sprinkle yeast into warm water. Stir till dissolved. Stir in 1 1 /2 cups of the flour; the 1/3 cup oil, and 1/2 teaspoon salt. Beat at low speed 30 seconds, scraping bowl constantly. Beat for 2 minutes at high speed, scraping bowl often. Stir in as much of the remaining flour as you can.

3. Cover, let rise in warm place till double. Punch down. Let rest 5 minutes.

4. Turn dough into pan. Using oiled hands, spread dough evenly over bottom and partially up sides of pan. Cover; let rise till nearly double, about 30 minutes.

5. Arrange cheese slices in 1/4-inch thick layer on dough. Gently press sausage on cheese. Using hands, gently crush tomatoes into small pieces atop sausage. Sprinkle with herb and Parmesan.

6. Bake in a 500 degree oven for about 25 to 30 minutes or till edges of the crust are crisp and golden brown. If desired, sprinkle the pizza with sliced mushrooms or chopped green pepper during the last few minutes of baking time. let the pizza stand 5 to 10 minutes before cutting.

Will I make all 5? Nah, realistically 3 of 5 will do. Well, maybe 4 of 5.........

Waddya think?


  1. I think you've got a bunch of winning recipes and I hope your team wins too! I don't follow football, but I do think it would be nice for The Saints to win--karma owes LA. :) And it's their first time to the super bowl, isn't it? Exciting stuff! Those first two recipes you listed appealed to me most--I'm gonna have to go check Cathy's blog out now!

  2. Wow, just checked out Noble Pig and had to subscribe. DEFINITELY my kind of blog--great pics too! Thanks for referring me!

  3. Noble Pig is a great blog- day in and day out it's superb.

  4. Ahh Tupp, you've some great recipes here! I came in looking for the bacon pull-apart bread recipe but found some others I'll have to try out.

    Your wing sauce is much like mine. I guess it's all up to the individual as to how complex they want their sauce, but I like it simple. One thing I do make sure I put in it besides the garlic, butter, and hot sauce is nutmeg. It's my 'secret' ingredient!

  5. Nutmeg- never would have thunk it Doob- tahnks for the tip!