Party Potatoes and Truffle Balls

Hello gridirongirls! I’m alive and well and cooking up a storm. I got a bit of a slow start in the blog department this season, but I am committed to bringing you as many great recipes as I can from here on out, while still keeping my sanity. It is a delicate balance, trust me.

I love food. I love everything about food. I do not understand people who don’t love food. I love buying it (grocery shopping alone is the next best thing to a spa day for the busy mom of a three year old). I love cooking it, I love eating it, and maybe most of all, I love serving it to the people I care about. Enter football season. I’ve been feeding the same group of football fans for a number of years now and it is still so much fun. I know what their favorites are and I know what kind of recipes are good ones to try with them. This week, I’m giving you a new creation and sharing the recipe for a crowd favorite. Enjoy! ~Aimee

PARTY POTATOES
Party Potatoes

(These are really more of an at-home football food; unless you have a really cool camping oven like the one my husband splurged on this year. We are making these at the game Saturday!)

8 small to medium russet potatoes
6 tablespoons butter/margarine
1 package center-cut bacon, cooked and crumbled
1 bunch green onions, thinly sliced
½ packet ranch dip mix (I like Uncle Dan’s – no MSG!)
2 cups shredded cheddar/jack cheese

Turn on the broiler. Scrub potatoes and pierce with a fork. Bake potatoes in the microwave until tender but still firm. Slice potatoes into about ¼” thick slices and spread them out on a foil-lined baking sheet (you want them pretty close together and overlapping somewhat so the flavors are more concentrated). Spread butter between the slices of potatoes. Sprinkle dry ranch dip mix over all the potatoes (you can use more mix if you want, just beware of the salt). Sprinkle cheese over top of the potatoes and top with bacon and green onions. Place under the broiler (about 6”-8” away from heat) and broil until cheese is melted and potatoes begin to get crispy. Serve with a side of sour cream.

TEAM SPIRIT TRUFFLES (AKA “Duck Balls” among our tailgating crew)
truffle balls

1 package chocolate cake mix
1 cup water
½ cup unsweetened applesauce
2 eggs
1 can chocolate frosting
1 package candy melts in your team’s color and contrasting sprinkles

Preheat the oven to 350 degrees. Mix cake mix, water, applesauce and eggs and bake per package directions. Allow the cake to cool COMPLETELY. In a large bowl, crumble the cake up into small bits. Mix the entire can of frosting gently in with the cake until combined. Roll the mixture into 1” balls and spread on a cookie sheet lined with wax paper. Put the balls into the freezer while you prepare your candy melts. Melt the candy in a glass bowl according to package directions. Dip chilled cake balls into the coating and place back on the wax paper. Add sprinkles before the coating dries. Allow the balls to set for at least 1 hour before serving. You can freeze them to speed up the process, but the coating is more likely to crack.

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