With the big game nearing and everyone preparing for their annual watching party, we wanted to make sure you had the most important part looked after – the snacks! As it is the sole responsibility of us as viewers to ensure the snacks are the real deal, the pressure of choosing the right dish can be daunting – but Mazola and BakeGood have got you covered to get that W, with the ultimate array of eats. Check out these recipes courtesty of Bakegood.ca.
Chocolate Bread Pudding with Vanilla Custard Sauce
Ingredients:
- 4 ounces semisweet chocolate
- 1/2 cup Crown Lily White Corn Syrup OR 1/2 cup Beehive OR Crown Golden Syrup
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup milk
- 2 eggs, lightly beaten
- 3 cups firm (day old) bread OR bagel cubes
- 1/4 cup chopped walnuts OR pecans
Vanilla Custard Sauce
- 2 tablespoons sugar
- 1 tablespoon Fleischmann’s Corn Starch
- 1-1/2 cups milk
- 1/4 cup Crown Lily White Corn Syrup
- 1 egg yolk, slightly beaten
- 1/2 teaspoon pure vanilla extract
Directions:
1. Preheat oven to 375°F.
2. Combine chocolate, corn syrup, sugar, cinnamon and salt in a large, heavy saucepan. Cook and stir over low heat until chocolate is melted. Remove from heat and stir in milk. Add eggs and bread cubes; let stand 5 minutes.
3. Pour mixture into greased 1-1/2-quart casserole dish. Sprinkle with nuts. Bake 30 to 35 mintues or until knife inserted in center comes out clean. Serve warm with Vanilla Custard Sauce.
For Vanilla Custard Sauce
1. Combine sugar and corn starch in a 2-quart saucepan. Gradually stir in milk until smooth. Stir in corn syrup and egg yolk. Stirring constantly, bring to a boil over medium-low heat and boil 1 minute. Remove from heat. Stir in vanilla.
Pulled Pork Rolls
Ingredients:
- 3 cups of premade pulled pork, warmed
- 1 cup of bbq sauce
- 2 cups of shredded mozzarella
Dough
- ¾ cup of whole milk
- 2 tbsp of sugar
- 2 ¼ tsp of active dry yeast (or 1 envelope)
- ½ tsp of sea salt
- 3 tbsp of unsalted butter, room temperature
- 1 large egg, beaten and at room temperature
- 1 tbsp of minced fresh thyme
- 1 tbsp of minced fresh chives
- 3 ½ – 4 cups of all purpose flour
- 2 tsp of bread booster
Eggwash
- 1 egg, beaten with 1 tbsp of cold water
- Garnish with crushed walnuts and fresh chives.
Directions:
Dough
1. Warm milk in a microwave-safe bowl for approx. 30 seconds. Milk should feel warm to the touch but not hot (approx. 105°F).
2. Combine milk, sugar, and yeast in your stand mixer, fitted with the dough hook. Stir to combine.
3. Let the mixture sit for 5 minutes or until the yeast begins to foam.
4. Combine your flour and bread booster in a separate bowl and set aside.
5. Once your yeast mixture foams, add in the salt, butter, egg, thyme, and chives.
6. Turn your mixer to speed 1 and slowly start incorporating your flour mixture, ½ cup at a time.
7. Once all the flour has been incorporated, turn the mixer to speed 4 and mix for 5 minutes. If the dough appears too wet and is not pulling away from the sides, add more flour 1 tsp at a time.
8. Once the dough pulls away from the sides of the mixer, roll it out onto a lightly dusted surface and knead it into a smooth ball.
9. Place the dough ball into a lightly greased bowl. Cover and let rest in a warm place for 1 hour or until it has doubled in size.
10. Once the dough has doubled, punch down and turn out onto a lightly floured surface.
11. Roll out to about a ¼” thickness and roughly a 19”x12” rectangle. Make sure the long edge runs parallel to the edge of your counter and that the short edges are on the sides. Check that the bottom is not sticking to your surface so that it rolls easily.
12. Brush the surface with the bbq sauce, coming all the way to the edge of the sides and closest to you and leaving a clean edge along the top (approx 1 ½” strip).
13. Next layer the shredded cheese over the bbq sauce, followed by the pulled pork mixture and a final layer of cheese.
14. Starting at the edge closest to you, begin to tightly roll the dough upwards towards the clean edge. Seal the seam by pinching the dough together. You should be left with a log that is approx 19” long.
15. Cut approx 1 ½” -2” off the ends and cut the remaining log into 8 even pieces, approx. 2” each.
16. Place rolls onto a parchment-lined baking sheet, ensuring the rolls are at least 2” apart. Loosely cover the rolls and place them in a warm area to rise again for 30 minutes.
17. Preheat the oven to 350°F.
18. Remove the cover and brush with the egg wash. Bake for 25 minutes or until the rolls are a deep golden colour.
19. Transfer to a wire rack and let cool for 10 minutes.
20. Garnish with additional bbq sauce and sprinkle with crushed walnuts and chives.
Pizza Snacking Muffins
Ingredients:
- 2-3/4 cups all-purpose flour (OR substitute 1 cup whole wheat flour for 1 cup all-purpose)
- 1 (2-1/4 tsp.) envelope of Fleischmann’s Quick Rise Yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1-1/2 teaspoons leaf oregano
- 1-1/4 cups very warm water (120º to 130ºF)
- 1 tablespoon Mazola Vegetable Oil
- 3/4 cup finely chopped OR mini pepperoni
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped onion
- 1 cup 1/2-inch cubed mozzarella cheese OR shredded if making minis
For Dipping (Optional):
- Pizza Sauce
Instructions:
1. Combine 1-1/2 cups flour, undissolved yeast, sugar, salt, and oregano in a large mixer bowl.
2. Add water and oil; beat for 2 minutes on medium speed.
3. Gradually add the remaining 1-1/4 cups flour to make a stiff yet sticky dough. 4. Stir in pepperoni, green bell pepper, onion, and cheese.
5. Cover the bowl and let rest for 10 minutes.
6. Portion dough into 12 (2-1/2 inch) generously greased muffin cups OR 36 mini muffin cups using a scoop or 2 tablespoons (do not use paper liners).
7. Cover and let rise for 35 to 45 minutes. The dough will rise, but not double in size. 8. Bake in preheated 375°F oven for 20 to 25 minutes (17 to 20 minutes for minis) until well browned.
9. Let cool on a wire rack for 2 minutes.
10. Run a knife around each roll to remove it from the pan.
11. Serve warm with pizza sauce for dipping, if desired.
12. Refrigerate any leftovers.
Freezer Instructions:
1. Completely cool the muffins and place them in an airtight container to freeze.
2. Thaw in the refrigerator.
3. Microwave for 15 to 20 seconds and serve immediately.
Mozzarella & Rosemary Stuffed Pretzels
Ingredients:
- 1 1/2 cups water, warm to touch
- 2 ¼ teaspoons Fleischmann’s Quick Rise Yeast
- 3 tablespoons honey
- 1 1/2 teaspoons fine salt
- 2 cloves of garlic, grated
- 2 tablespoons fresh rosemary, finely chopped
- 1/2 cup unsalted butter, melted & cooled
- 4 cups all-purpose flour
- 1/2 cup baking soda
- 1 cup mozzarella cheese, grated
- 1 egg, whisked for egg wash
- Coarse salt, to finish
- Grated parmesan cheese, to finish
Directions:
1. In the bowl of a stand mixer fitted with the dough hook attachment add the water. Sprinkle in the yeast & let stand for 5 minutes.
2. Whisk in the honey, salt, garlic, rosemary & butter. Turn the mixer on low speed & gradually add the flour one cup at a time until the dough comes together.
3. Turn the mixer to medium speed & knead until the dough is smooth about 5 minutes. Cover & let rise until the dough has doubled in size, about 2 hours.
4. Divide the dough into 12 evenly sized pieces. Roll each piece into a thin rectangle & fill it with a heaping tablespoon of grated mozzarella. Fold & pinch the ends together to seal.
5. Roll dough into a 12-inch rope & shape it into a pretzel.
6. Line two baking sheets with parchment paper. Fill a large pot with water & bring to a boil over high heat. Add the baking soda. Boil each pretzel for 30 seconds (one at a time) & transfer to the prepared baking sheet.
7. Brush the pretzel tops generously with egg wash. Sprinkle with coarse salt & grated parmesan. Bake at 425(f) degrees until golden & cooked throughout, about 20 minutes. Serve warm or cold!
Queso Cheese Dip
Ingredients:
- 1 tablespoon Mazola Canola Oil
- 1/2 cup finely chopped green pepper,
- 1 can (14.5 ounces) diced tomatoes
- 1 package of original chili seasoning
- 1 pound pasteurized prepared cheese product, cubed (1/2-inch)
Instructions:
1. Heat oil over medium heat in a saucepan.
2. Add green pepper; cook till tender.
3. Add undrained tomatoes and chili seasoning.
4. Reduce heat to a simmer.
5. Gradually add cheese to the saucepan, stirring until melted. 6. Serve with vegetables or chips.