Super recipes from for the Big Game

Super recipes from for the Big Game


While searching for fun, easy-to-prepare, somewhat “footballish” foods that might work for the Big Game on Sunday, I went to Choices there include appetizers, main dishes, desserts, side dishes, appetizers, starters, soups, snacks, salads, and more. It was like a treasure chest. The site even allows you to create your own recipe box to save recipes. With some help from’s editorial staff, I picked the two easy recipes below that will be sure to score big with your guests.

(Lisa Monohan)

Honey mustard pretzel bits
Chanie Nayman

1 12-ounce bag sourdough pretzels
2/3 cup oil
6 tablespoons honey
1/4 cup yellow mustard
2 teaspoons onion powder

Preheat oven to 275 degrees. In a large bowl, whisk together oil, honey, mustard, and onion powder. Crush the pretzels into bits and add to the oil mixture, tossing to coat. Pour the pretzels onto a baking paper-lined baking sheet in an even layer. Bake for 30 minutes, turning the pieces halfway through the baking.

(Dan Engongoro)
(Dan Engongoro)

Popcorn balls
Joy Devor

1 cup popcorn kernels
nonstick cooking spray
1 cup sugar
1/3 cup light corn syrup
1/3 cup water
1/2 teaspoon salt
1/4 cup butter or margarine, cubed
1 teaspoon vanilla extract

Pop the kernels in a pot or a hot air popper; one-cup kernels should yield about 10 cups popped corn. Salt lightly and let cool. Place the popcorn in a large bowl that has been sprayed with nonstick cooking spray. Combine the sugar, corn syrup, water, salt, and butter in a medium saucepan over a medium-high flame. Stir occasionally until the sugar dissolves and the butter melts. Insert a candy thermometer and boil the candy, without stirring, until the thermometer reads 244 degrees. Once the candy reaches the proper temperature, remove the pan from the heat and stir in the vanilla extract. Pour half of the hot sugary syrup over the popcorn in the bowl and stir until it’s well distributed. (This is when you should stir in any other add-ins — nuts, candy, etc.) Once the mixture is mixed well, pour in the rest of the sugar syrup and stir until everything is coated. Wet your hands or spray them with nonstick cooking spray, then form the popcorn mixture into large balls about 3 inches in diameter. Re-wet or re-spray your hands as needed. Don’t be afraid to firmly press the balls together as you’re forming them so that they don’t fall apart. Let the balls cool to room temperature, then serve.

Note: These popcorn balls taste best on the day that they are made, but can be enjoyed up to 24 hours later. (After a full day, they begin to taste stale.) If you’re not eating them immediately, wrap them individually in cling wrap. is a one-stop resource to organize your kosher cooking life, with top-quality kosher recipes by favorite chefs, useful menu planners that can transform the way you spend time in the kitchen, and shopping lists to help you stock up on everything you’ll need to make unforgettable meals. is geared for everyone, from the newest cook still trying to figure out how to make a boiled egg, all the way up to the gourmet chef looking for new and creative ideas to impress important guests. For the newcomer to kosher cooking, there is basic information explaining what kashrut is all about, and for the longtime kosher-keeper, there are useful reminders, charts, and news about the latest trends in kosher food. also has videos to teach techniques to take cooking to the next level, advice about wine pairings to elevate meals, articles about the latest cooking trends, and interviews with top restaurant chefs.

Everyone is welcome to participate. If you try a recipe, review it, and tell how it came out.

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