Peanut butter dip w/ jelly toast points & cheeseburger bites - KNOE 8 News; KNOE-TV; |

Peanut butter dip w/ jelly toast points & cheeseburger bites

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Here are those fun food ideas for your next Super Bowl party. ULM Chef Joe Halliday prepped Peanut butter dip w/ jelly toast points & cheeseburger bites for us on GMALM! They were delish and very easy to make. Don't want to prep anything for the big game yourself? Try catering your own Super Bowl party with Joe - call 318.342.3605 -

Peanut butter 1C
Cream cheese (softened) 1C
Salted peanuts (chopped) 1/2 C
Confectioners sugar 1/4C
Honey 1/4 C
Resses peanut butter cups(mini) chopped 1C (reserve 1/2 C)
Toast points 20 ea
Jelly asst. 1/2C

Cheeseburger bites
Ground beef 1lb
Bratwurst 4 ozw(ground)
Onion(chopped) 2T+1/4C
Garlic (chopped) 1T
Worcestershire sauce 1T
Dijon mustard 1T
Bread crumb 1/4C
Egg 1ea
S&P to taste
Pie dough (2" circles) 16ea
Cheese sauce 1C
Lettuce shredded 1/2 C
Bacon bits 1/4C
Pickle chopped 1/4C
Ketchup, mustard, mayonnaise as needed

For dip combine all ingredients except for peanuts, toast points and jelly. Mix until well incorporated. Line dip mold with saran wrap and spoon dip into mold. Refrigerate until semi-firm. Remove dip from mold and coat with peanuts and reserved resees. Place favorite jelly on toast point, top with spoon of dip and enjoy.

For cheeseburger combine first 9 ingredients together. Mix well and form into 1ozw meatballs. Cook meatballs at 350f until internal temp of 155 is reached. Remove from oven and hold at 140f until ready to serve. Heat favorite cheese sauce, place in small crock pot and hold at 140f until ready to serve. Place remaining ingredients in condiment bowls and have ready for service. In a small greased muffin tin place pie dough and shape to fit muffin tin. Bake pie dough at 350f until individual pie dough cups are golden brown. Remove from oven , let cool and use to put cheeseburger meatball in. Top cheeseburger meatball with condiments desired.



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