Mix It Up With Jenny - Championship Chow

(Family Features) - College bowl games, the Super Bowl - we love to watch them all at my house. And so much celebration calls for some seriously good food to keep the fans happy.

Snack foods are always popular - in fact, Americans eat almost 30 million pounds of snacks on Super Bowl Sunday alone! I like to have something more substantial on hand, too, to keep us going for all four quarters. Here are a few tips from my game day playbook that will make your game watching party a winner:

• Hollowed out sourdough bread rounds are great dip containers. Leave an inch or so of bread around the edges and fill each round with your favorite dip. Warm spinach, artichoke or cheese dips work well.
• Crock pots are great for keeping foods warm. Borrow some extras from friends and set up a row of them for meatballs, chili, cocktail links or soup.
• If you're going to set out a veggie tray, do all your chopping and slicing ahead of time. Store the chopped veggies in plastic bags in the fridge and they'll be ready to go when you are.
• Score extra points with desserts that are easy to handle. Bar cookies and cookies are perfect.

I love making traditional game day foods with a little twist. These Thai-Peanut Ginger Wings are a zesty combination of ginger, sesame, soy and peanut butter, made creamy with evaporated milk. Serve them with extra peanut dipping sauce and fresh veggies - they're sure to be a crowd pleaser.

For more great game day recipes, visit TheCookingMilk.com.

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com.



To Easy Recipes

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Recipe for Thai-Peanut Ginger Wings

Ingredients

• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
• 1 cup creamy or chunky peanut butter
• 1/2 cup soy sauce, divided
• 1/4 cup chopped green onions
• 2 1/2 teaspoons ground ginger
• 2 teaspoons rice or cider vinegar
• 1/2 teaspoon red pepper flakes
• 5 pounds frozen chicken wings, thawed

Notes, Tips & Suggestions
Tip: Jazz up the presentation with a colorful array of fresh vegetables, such as pea pods and red and yellow peppers.

Preparation

1. PLACE evaporated milk, peanut butter, 3 tablespoons soy sauce, green onions, ginger, vinegar and pepper flakes in blender; cover. Blend until smooth. Combine 1/2 cup peanut sauce, remaining 5 tablespoons soy sauce and chicken wings in large bowl; cover. Marinate chicken in refrigerator for 1 hour. Refrigerate remaining peanut sauce.
2. PREHEAT oven to 425º F. Foil-line and grease 2 baking sheets with sides.
3. PLACE chicken on prepared baking sheets. Discard any remaining marinade.
4. BAKE for 40 to 45 minutes, turning once, or until chicken is cooked through. Remove from baking sheets to serving platter. Stir remaining peanut sauce and spoon some over wings. If desired, serve remaining sauce with wings and assorted cut-up vegetables.