Cracker Snacks 4 College Cooking

Simple makes the Holidays better--food, gifts, parties, gatherings--keep it simple, please! 

If your family throws a shin-dig for the neighborhood lend a helping hand by prepping these flavorbombs for the celebrations. Don't worry about the clean-up...because there won't be any! 

As a side, your parents will think you are "all grown up"; or, that "the aliens abducted you"--take your pick! Either way, your contribution will make whatever event tastier!

For the Triscuit Caprese, you can certainly use fresh tomatoes if you are pressed for time, but making these little appetizers with the Roasted Tomatoes from Ina Garten makes these bites exceptional!!

Cracker Snacks 4 College Cooking

Equipment:

Large Platter or Plate

Chopping Knives

Smaller Knives

Ingredients:

Part 1: Roasted Tomato Caprese

Triscuits crackers

Fresh mozzarrella, sliced to size; or, Ricotta Salata cheese for tangy version

Roasted Tomatoes

Basil, thinly chopped

Maldon Salt (optional)

Part 2: Fig Crisps

Rainforest Specialty Crackers

(Have seeds, nuts, berries in them)

Goat Cheese or Cream Cheese

Fig Preserve or Honey

Instructions: (for both crackers)

1. Wash your hands.

2. Assemble in order outlined above.

Buffalo Meatballs 4 College Cooking

I just couldn't help myself in the middle of football season to forego a 'Buffalo'-flavored recipe and perfect appetizer for college cooking and college tailgating or watching the game from home with a group of friends--football season is just starting to get exciting as we head into Thanksgiving and the holiday season!  

College cooking doesn't have to resort to microwaved Velveeta & Chips. Believe me, you have the ability to mash ground meat with some spices and other ingredients! These little bite-size flavor-bombs should get everyone's fire lit to take you up on an invitation to dinner! These are quick and simple like any meatball--all you need is a bowl and your hands along with a small saucepan to make your buffalo-lather!

Great recipe from The Meatball Shop--these guys have come up with just about any combination and turned them into meatballs! Plus....no mess, no bones! If you prefer turkey, switch in turkey over ground chicken breast or thighs! Make sure your are getting it from a quality butcher and humane, organic source! 

(Recipe featured both in The Meatball Shop Cookbook & recent Summer Entertaining Edition of People Magazine, but differ from each other--thus, I modified as I like it! Double  or triple this if making it for a crowd!) 

Buffalo Chicken Meatballs 4 College Cooking

Equipment:
Small saucepan
Mixing Bowl
Baking Sheet Pan, lightly greased

Ingredients:
1 lb ground chicken or turkey 
1/2 cup breadcrumbs
1/2 cup celery, diced small
2 eggs
1 tsp red pepper flakes (optional)
1 tsp salt 

1/3 cup Frank's Red Hot Sauce
3 Tbls butter, melted

Instructions:
1. Wash your hands and keep your space clean with either meat.
2. Melt butter in a small saucepan and stir in the hot sauce until combined. Set aside.

3. Preheat oven to 425F degrees, especially if using a dark baking sheet.
4. In a medium mixing bowl, combine the ground meat, breadcrumbs, celery, 2 eggs, and salt. 
5. Add pepper flakes, if desired, but prepare for heat!

6. After thoroughly mixing the meat mixture, roll them into 1/2" balls and place them on the baking sheet touching each other.

7. Bake the meatballs x 6 minutes, then baste with hot sauce.

8. Turn the baking sheet and bake another 6 minutes, then baste again.

9. Set the oven on broil x 2-3 minutes to caramelize the meatballs. Toss the whole batch in the remaining hot sauce.

10. Load these onto a plate with celery, toothpicks and blue cheese dressing!

Enjoy very little clean-up afterwards!!