Sunday Funday Sunday Funday The Big Game calls for even BIGGER flavor! PIGSKIN POPPERS TOTAL: 30 MIN - 6 SERVINGS 4 tbsp. Schnucks cream cheese, softened 6 jalapeño peppers,... >

Sunday Funday

Appetizers, Big Game

The Big Game calls for even BIGGER flavor! PIGSKIN POPPERS TOTAL: 30 MIN - 6 SERVINGS 4 tbsp. Schnucks cream cheese, softened 6 jalapeño peppers,... >

The Big Game calls for even BIGGER flavor!

PIGSKIN POPPERS

TOTAL: 30 MIN – 6 SERVINGS

  • 4 tbsp. Schnucks cream cheese, softened
  • 6 jalapeño peppers, halved lengthwise, seeds removed
  • 12 slices Schnucks thick-cut bacon chopped cilantro, to garnish
  1. Preheat oven to 350 degrees. Line baking sheet with aluminum foil.
  2. Spread 1 teaspoon cream cheese in each jalapeño half. Wrap each with 1 slice of bacon and add to baking sheet.
  3. Bake until bacon is crisp, about 20 minutes. Garnish with cilantro and serve immediately.

PER SERVING: CAL 184, FAT 16G (7G SAT. FAT), CHOL 31MG, SODIUM 865MG, CARB 2G (1G FIBER, 1G SUGARS), PRO 7G

SIDELINE SPINACH DIP

TOTAL: 35 MIN – 8 SERVINGS

  • 10 oz. frozen chopped spinach, thawed and squeezed of excess moisture
  • 1 cup artichoke hearts, chopped
  • 1 cup Schnucks finely shredded mozzarella cheese
  • 1 cup Schnucks finely shredded Cheddar cheese, divided
  • 1 cup Schnucks sour cream
  • 8 oz. Schnucks cream cheese, softened
  • 3⁄4 cup Schnucks finely shredded Parmesan cheese, divided
  • 2 cloves garlic, minced
  • 1 tbsp. Schnucks Dijon mustard
  • 1 tsp. Schnucks ground black pepper
  • hot sauce of choice, to taste
  1. Preheat oven to 350 degrees. Coat a medium baking dish with cooking spray.
  2. In a medium bowl, mix spinach, artichoke hearts, mozzarella, 3⁄4 cup Cheddar, sour cream, cream cheese, 1⁄2 cup Parmesan, garlic, mustard, pepper and hot sauce until combined. Add to baking dish and top with remaining 1⁄4 cup Cheddar and 1⁄4 cup Parmesan.
  3. Bake until top is crisp and inside has melted, about 25 minutes. Serve immediately with chips, crackers or vegetables of choice.

PER SERVING: CAL 284, FAT 25G (15G SAT. FAT), CHOL 66MG, SODIUM 440MG, CARB 5G (1G FIBER, 1G SUGARS), PRO 12G

HUDDLE UP HOT WINGS

TOTAL: 1 HR 10 MIN – 8 SERVINGS

  • 1 tbsp. kosher salt
  • 1 tbsp. ground black pepper
  • 1 tbsp. garlic powder
  • 1 tbsp. baking powder
  • 4 lbs. Schnucks fresh chicken wings, from meat department
  • 1⁄2 cup Schnucks unsalted butter, melted
  • 1⁄2 cup cayenne hot sauce
  1. Preheat oven to 425 degrees. Line two baking sheets with aluminum foil and spray with nonstick cooking spray. Prepare wings by splitting the drummettes and wing tips from the wingettes; this can be done by cutting through the joints with a sharp knife or pair of kitchen shears. Discard wing tips.
  2. In a large bowl, mix salt, pepper, garlic powder and baking powder. Pat wings dry with paper towels and toss in seasoning mixture.
  3. Place wings on baking sheet in an even layer, leaving about an inch of space between. Bake until crisp and cooked through, about 1 hour.
  4. In a large bowl, whisk melted butter with hot sauce until combined. Toss wings in sauce.

PER SERVING: CAL 477, FAT 36G (14G SAT. FAT), CHOL 138MG, SODIUM 1,160MG, CARB 2G (0G FIBER, 0G SUGARS), PRO 35G

  • Pro tip: keep cooked wings warm for the party in a slow cooker set to low heat
  • Wings too hot? Cool them down with Panera at Home Organic Creamy Buttermilk Ranch – perfect for dipping!

CAROLINA CRUSHER

TOTAL: 4-8 HRS – 16 SERVINGS

  • 10 oz. bag shredded carrots
  • 10 oz. bag shredded red cabbage
  • 4 green onions, thinly sliced
  • 1⁄2 cup coleslaw dressing
  • 2 yellow onions, quartered
  • 2 tbsp. kosher salt
  • 2 tbsp. Schnucks brown sugar
  • 1 tbsp. garlic powder
  • 1 tbsp. smoked paprika
  • 1 tsp. black pepper
  • 1 tsp. dry mustard
  • 1 tsp. crushed red pepper flakes
  • 5 lbs. Pride of the Farm pork butt
  • 1 cup Schnucks apple cider vinegar
  • 1⁄4 cup honey
  • 16 buns of choice
  • barbecue sauce of choice
  1. In a large bowl, mix carrots, cabbage, green onion and coleslaw dressing. Cover and refrigerate until ready to serve.
  2. Place onions in bottom of slow cooker. In a small bowl, mix all spices together. Rub pork with spice mixture and place in slow cooker.
  3. Whisk vinegar and honey together and pour over pork. Cook in slow cooker on high for 4 hours or low for 8 hours.
  4. Shred cooked pork using two forks. Serve on buns topped with coleslaw and barbecue sauce.

PER SERVING: CAL 450, FAT 20G (6G SAT. FAT), CHOL 88MG, SODIUM 1,384MG, CARB 39G (2G FIBER, 15G SUGARS), PRO 29G

MACHO NACHO FRIES

TOTAL: 40 MIN – 8 SERVINGS

  • 28 oz. bag frozen French fries
  • 9 oz. chorizo sausage, cooked, crumbled and drained
  • 1 cup Schnucks Mexican shredded cheese blend
  • 1⁄4 cup fresh cilantro leaves, chopped
  • 1⁄4 cup red onion, finely diced
  1. Prepare fries according to package directions and place in large baking dish.
  2. Evenly distribute cooked chorizo and cheese over fries. Return to oven and bake until cheese has melted, about 3-4 minutes.
  3. Garnish with cilantro and diced red onion. Serve immediately.

PER SERVING: CAL 329, FAT 19G (11G SAT. FAT), CHOL 36MG, SODIUM 337MG, CARB 29G
(3G FIBER, 0G SUGARS), PRO 15G

BANANA BROWNIE BLITZ

TOTAL: 25 MIN – 8 SERVINGS

  • 1⁄4 cup Schnucks unsalted butter
  • 4 bananas, sliced
  • 1⁄4 cup dark brown sugar, packed vegetable oil, for frying
  • 1 box fudge brownie mix, baked according to package directions
  • 1 cup Schnucks buttermilk pancake mix
  • 1⁄2 cup Schnucks milk
  • 1 large Schnucks egg, beaten
  • 1 tsp. vanilla extract
  • Culinaria French Vanilla ice cream and chocolate sauce, to serve
  1. Melt butter in a pan over medium-high heat. Add bananas and brown sugar to pan; sauté until caramelized, about 5 minutes.
  2. Add about 4 inches of vegetable oil to a deep pot over medium heat and warm until temperature reaches 375 degrees.
  3. Cut brownies into 8 equal pieces. In a medium bowl, whisk together pancake mix, milk, egg and vanilla to create batter.
  4. Dip brownies in batter, drop directly in oil and fry until golden brown, about 2-3 minutes. Top warm fried brownies with caramelized bananas, ice cream and chocolate sauce.

PER SERVING: CAL 739, FAT 32G (8G SAT. FAT), CHOL 99MG, SODIUM 537MG, CARB 106G
(5G FIBER, 67G SUGARS), PRO 9G