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Posted January 18, 2013 by Michael J. Kora in Food-Recipes-Entertaining
 
 

Score big with these game day entertaining tips



With football and basketball season in complete swing, it&rsquos the best time to invite household and friends more than to root on the house group. Hosting a crowd-pleasing party can be simple with a little preparation. Score massive with these basic game day entertaining guidelines.

*Develop a game strategy. Organize the menu ahead of time so you&rsquore not scrambling to finish every thing at the last minute. Tackle recipes that can be produced prior to the huge event, and prep any ingredients so they&rsquore prepared to cook on the day of the celebration.

*Block additional mess and pressure. Finger foods are a wonderful way to minimize utensil and dish use. Appear to serve items that can be eaten in a single bite, and set out napkins for party guests to use.

*Score with decor. Print out group logos and glue or tape to cups. Obtain green or yellow felt fabric &ndash green to evoke a football field, yellow to evoke the hardwood of a basketball court &ndash&nbsp from the nearby craft shop to use as a table cloth. Tie team-colored ribbon bows on your door knocker, around lamp shades or any other object you can assume of, to show your group spirit.

*Snack sack. Pick foods that are simple to make and match with the overall game theme. Save time and money by utilizing household staples as ingredients, like Pringles crisps. These fast and simple Loaded Twice-Baked Taters are sure to be a fan favorite.

Loaded Twice-Baked Taters

Ingredients:

2 6.38-ounce cans of Pringles Loaded Baked Potato flavor
1 1/2 cup skim milk
1 egg
1 slice of American cheese
Sour cream, dried chives and bacon bits, for garnish

Directions:

Heat oven to 350 F. Place one particular 6.38-ounce can of Pringles Loaded Baked Potato crisps in a food processor and pulse till effectively crushed. Add milk, egg and cheese into mixture and puree till properly mixed.

Take Pringles from remaining can and spot 48 crisps on a cookie sheet with the curve of the crisp facing up, and edges facing down. With a very tiny spoon, spot a rounded scoop onto each crisp. Bake in the oven for about 15 minutes.

Remove and let cool for about 5 minutes ahead of serving. Add a dollop of sour cream and sprinkle with dried chives and bacon bits. Serve right away.

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Michael J. Kora

 
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