Score big with these game day entertaining tips
by ARA
Nov 18, 2012 | 29221 views | 0 0 comments | 298 298 recommendations | email to a friend | print
Score big with these game day entertaining tips

(BPT) - With football and basketball season in full swing, it’s the perfect time to invite family and friends over to root on the home team. Hosting a crowd-pleasing party can be simple with a little preparation. Score big with these simple game day entertaining tips.

*Create a game plan. Organize the menu ahead of time so you’re not scrambling to finish everything at the last minute. Tackle recipes that can be made prior to the big event, and prep any ingredients so they’re ready to cook on the day of the party.

*Block extra mess and stress. Finger foods are a great way to reduce utensil and dish use. Look to serve items that can be eaten in one bite, and set out napkins for party guests to use.

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

*Snack sack. Pick foods that are easy to make and fit with the overall game theme. Save time and money by using household staples as ingredients, like Pringles crisps. These quick and easy 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 6.38-ounce can of Pringles Loaded Baked Potato crisps in a food processor and pulse until well crushed. Add milk, egg and cheese into mixture and puree until well mixed.

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

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

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