Celebrating March Madness with snacks

By Susan McClanahan

NCAA basketball March Madness is in full swing, and my husband Scott could not be any happier. This truly is the most wonderful time of the year for him. The conference tournaments are behind us and the brackets are all filled out and the field of 68 teams will be battling it out to the end. To make things even better, the national championship game to end all of this madness is on his birthday this year. How much better could a birthday be, you ask? Only if the University of North Carolina would be in that last game, that would be the ultimate birthday.

Here are a few snack foods to eat while watching all of these basketball games. I'm passing along plenty of recipes to last you through the end of the tournament, so pace yourself and enjoy each and every one.

Turkey and Swiss Biscuit Sliders

This recipe calls for making the biscuits from scratch, and they are delicious and worth the effort. However, in the interest of time and for some, ability, a good quality canned or tube biscuit would substitute just fine.

• 1 package (1/4 ounce) active dry yeast
• 2/3 cup warm buttermilk (110 to 115 degrees)
• 2 tablespoons warm water (110 to 115 degrees)
• 2 cups bread flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 3/4 pound thinly sliced deli smoked turkey
• 1/2 pound sliced Swiss cheese
• Dijon mustard, optional

In a small bowl, dissolve yeast in warm buttermilk and water. Place flour, sugar, baking powder and salt in a food processor; pulse until blended. Add shortening; pulse until shortening is the size of peas. While processing, gradually add yeast mixture and process just until dough forms a ball.

Turn dough onto a lightly floured surface; knead 8-10 times. Pat or roll to 1/2-inch thickness; cut with a floured 2-inch biscuit cutter. Place 2 inches apart on greased baking sheets. Let rise until almost doubled, about 30 minutes.

Preheat oven to 425 degrees. Bake biscuits 7-9 minutes or until golden brown. Remove to wire racks to cool slightly. Preheat broiler.

Split biscuits in half; place bottoms on greased baking sheets. Layer with turkey and cheese. Broil 3-4 inches from heat 2-3 minutes or until cheese is melted. Replace tops. If desired, serve with mustard. Yield: 16 servings.

Baked Buffalo Wings

These easy to make hot wings are crispy without being fried. They are yummy to snack on during the game or anytime friends or family gather together. They only take 10 minutes for prep, but need to be refrigerated for about an hour so the flour coating is firm. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier. Frank's Red Hot sauce is my favorite, but any hot sauce will work great.

• 3/4 cup all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 20 chicken wings
• 1/2 cup melted butter
• 1/2 cup hot pepper sauce

Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.

Preheat oven to 400 degrees.

Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Seven Layer Taco Dip

This is an updated version of the classic party dip. The flavors are a bit more interesting, but this is still super-easy to prepare. Make sure to have lots of chips.

• 1 (8 ounce) package cream cheese at room temperature
• 1 (8 ounce) container sour cream
• 1 (1 ounce) packet dry taco seasoning mix
• 1 pint cherry tomatoes, halved
• 2 avocados, peeled, pitted, and diced
• 1/4 cup red onion, minced
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (15 ounce) can refried black beans
• 1 1/4 cups salsa
• 1 (8 ounce) package shredded Mexican blend cheese
• 1 1/2 cups shredded iceberg lettuce
• 1/3 cup pickled jalapeno pepper slices

With a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.

In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.

Spread the refried black beans out into the bottom of a 9x13-inch glass baking dish in an even layer. Spread the cream cheese mixture over the black beans; top with layers of salsa, Mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices.

Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature with lots of crisp tortilla chips..

Popcorn Nachos

Mexican-style spices and shredded Cheddar cheese are lively additions to plain popcorn.

• 1/2 cup butter, melted
• 1 teaspoon crushed red pepper
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 gallon popped popcorn
• 1/2 cup shredded Cheddar cheese

In a small bowl, mix together butter, crushed red pepper, cumin and paprika.

Place popcorn in a large bowl. Sprinkle with the butter mixture and Cheddar cheese. Toss until well mixed.

Chili Cheese Tot Nachos

A delicious game day treat that combines the best of chili and nachos in one hearty appetizer. Chili is out of the bowl and served over tater tots nacho-style with the chili toppings you love.

• 1 (32 ounce) package frozen tater tots
• 1 (15 ounce) can chili with or without beans
• 1 (15.25 ounce) can whole kernel corn, well drained
• 1 1/2 cups shredded cheddar or Mexican cheese blend
• 1 (14.5 ounce) can petite diced tomatoes, well drained
• 1/2 cup chopped fresh cilantro

Optional Toppings:

• Sour cream
• Sliced jalapenos
• Diced avocado
• Sliced black olives

Heat oven to 425 degrees. Arrange tater tots on a large rimmed baking sheet lined with parchment paper. Bake as package directs until golden brown, about 30 minutes.

Meanwhile, combine chili and corn in a medium saucepan and cook over medium-high heat, stirring frequently, until very hot, about 5 minutes.

Sprinkle cheese over hot tater tots immediately out of the oven; slide parchment from baking sheet onto a flat platter or tray. Spoon the chili mixture evenly over tater tots and sprinkle with tomatoes and cilantro. Serve onto individual serving plates with desired toppings.

Bacon Wrapped Little Smokies

These little snacks may be a little time consuming but it is well worth it. The brown sugar and bacon combine beautifully and give such a great taste. If you desire, you can add a dash or two of cayenne pepper to the brown sugar for a sweet-with-some-heat zip.

• 1 pound sliced bacon, cut into thirds
• 1 (14 ounce) package beef cocktail wieners
• 3/4 cup brown sugar, or to taste

Preheat the oven to 325 degrees. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.

Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

Grilled Bacon Jalapeno Wraps

Can you imagine anything better than jalapenos stuffed with cream cheese, wrapped with bacon, and barbecued on the grill? Me either, so you'll want to give these a try.

• 6 fresh jalapeno peppers, halved lengthwise and seeded
• 1 (8 ounce) package cream cheese
• 12 slices bacon

Preheat an outdoor grill for high heat. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick. Place on the grill, and cook until bacon is crispy.

Baked Buffalo Chicken Dip

This delicious dip has the flavors of traditional Buffalo wings all combined into a dip for ease of preparation and serving.

• 3 cups diced cooked rotisserie chicken
• 2 (8 ounce) packages cream cheese, softened
• 3/4 cup hot pepper sauce, such as Frank's Red Hot
• 1/2 cup shredded pepper Jack cheese
• 1/2 cup blue cheese dressing
• 1/2 cup crumbled blue cheese
• 1/2 teaspoon Old Bay seafood seasoning
• 1 pinch cayenne pepper, or to taste
• 2 tablespoons shredded pepper Jack cheese
• 1 pinch cayenne pepper or Old Bay, for garnish

Tortilla chips, crackers or celery sticks, for serving suggestion

Preheat oven to 400 degrees. Combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl.

Transfer chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese.

Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper or Old Bay seasoning. serve piping hot with tortilla chips, crackers or celery sticks.

Hidden Valley Bacon and Cheddar Dip

This creamy, cheesy dip with Hidden Valley Original Ranch Dips Mix and lots of crumbled bacon makes a party-pleasing favorite. You don't prepare the dry powder, use it dry with these ingredients.

• 1 (16 ounce) container sour cream
• 1 (1 ounce) packet Hidden Valley Original Ranch Dips Mix
• 1 cup shredded Cheddar cheese
• 6 thick-cut bacon, cooked and crumbled

Freshly cut vegetables, corn chips or potato chips

In a bowl, add the sour cream and dips mix and stir until well blended. Fold in the cheese and bacon. Chill covered for 1 hour before serving. Serve with vegetables or chips.

Chili-Lime Chicken Wings

Who would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings, so be sure to make extras.

• 2 1/2 pounds whole chicken wings
• 1 cup maple syrup
• 2/3 cup chili sauce
• 2 tablespoons lime juice
• 2 tablespoons Dijon mustard
• 1 cup all-purpose flour
• 2 teaspoons salt
• 2 teaspoons paprika
• 1/4 teaspoon pepper

Oil for deep-fat frying

Cut wings into three sections; discard wing tip sections. In a large saucepan, combine the syrup, chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup.

Meanwhile, in a large resealable plastic bag, combine the flour, salt, paprika and pepper, add wings a few at a time, and shake to coat.

In an electric skillet or deep fryer, heat oil to 375 degrees. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl; add sauce mixture and toss to coat. Serve immediately. Yield: 2 dozen.

Red Pepper-Black-eyed Pea Salsa and Chips

• 1 (15.8-ounce) can black-eyed peas, rinsed and drained
• 1 (12-ounce) jar roasted red bell peppers, finely chopped
• 3 green onions, thinly sliced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 2 tablespoons lemon juice
• 1 1/2 teaspoons hot sauce
• 3/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Corn tortilla chips, for serving

Stir together all ingredients in a large bowl. Cover and chill until ready to serve.

Pepperoni Extreme Dip

• 4 cups shredded cheddar cheese
• 3 1/2 cups spaghetti sauce
• 2 cups mayonnaise
• 1 package (8 ounces) sliced pepperoni, chopped
• 1 can (6 ounces) pitted ripe olives, chopped
• 1 jar (5 3/4 ounces) sliced green olives with pimientos, drained and chopped
• Tortilla chips

Combine the first six ingredients in a 4-quart slow cooker coated with cooking spray. Cover and cook on low for 3 hours or until cheese is melted, stirring halfway through cooking. Serve with tortilla chips. Yield: 2-1/4 quarts.

Fish Taco Bites

• 1/2 cup salsa verde
• 4 ounces cream cheese, softened
• 2 tablespoons lime juice, divided
• 2 tablespoons minced fresh cilantro
• 1 teaspoon honey
• Dash salt
• 12 frozen breaded fish sticks
• 1 tablespoon taco seasoning
• 36 tortilla chip scoops
• 1 1/2 cups coleslaw mix
• 3/4 cup cubed avocado
• 3/4 cup chopped seeded tomato

Lime wedges and additional minced fresh cilantro

In a blender, combine the salsa, cream cheese, 1 tablespoon lime juice, cilantro, honey and salt. Cover and process until smooth; set aside.

Place fish sticks on a baking sheet. Bake at 425 degrees for 10 minutes. Sprinkle with half of the taco seasoning. Turn fish sticks over; sprinkle with remaining taco seasoning. Bake 7-9 minutes longer or until crisp.

Meanwhile, place tortilla chips on a serving platter. In a small bowl, combine the coleslaw mix, avocado, tomato, remaining lime juice and 1/2 cup salsa mixture. Spoon into chips.

Cut each fish stick into three pieces. Place a fish stick piece in each chip; top each with about 1/2 teaspoon salsa mixture. Garnish with lime wedges and additional cilantro. Yield: 3 dozen.

Buffalo Chicken Empanadas With Blue Cheese Sauce

These little golden-brown pockets are fun to eat and feature the popular taste of Buffalo wings. Using rotisserie chicken and refrigerated pie pastry speed up the preparation.

• 1 small onion, chopped
• 1 small green pepper, chopped
• 4 1/2 teaspoons canola oil
• 2 garlic cloves, minced
• 3 cups finely chopped rotisserie chicken
• 1 1/2 cups shredded part-skim mozzarella cheese
• 1/2 cup Buffalo wing sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 5 sheets refrigerated pie pastry
• 2 large eggs
• 2 tablespoons water
• 1 cup heavy whipping cream
• 1 cup crumbled blue cheese

In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer.

In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture.

On a lightly floured surface, unroll one pastry. Roll out into a 12-inch circle. Cut with a floured 3-inch biscuit cutter. Remove excess dough and reroll scraps. Repeat with remaining pastry.

Beat eggs and water; brush over edges of pastry circles. Place heaping teaspoonfuls of filling in the centers. Fold dough over filling. Press edges with a fork to seal. Place 2 inches apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400 degrees for 9-12 minutes or until golden brown.

Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened, stirring occasionally. Add blue cheese; cook and stir 2 minutes longer or until cheese is melted and sauce thickens. Serve with empanadas. Yield: 8 dozen (1 cup sauce).

Make Ahead: Unbaked empanadas may be frozen for up to 2 months. Bake as directed for 12-16 minutes.

Reuben Dip

This rich, cheesy dip comes together so quickly, you can make it just before guests arrive. Serve it with rye bread wedges for that true Reuben taste.

• 1 tablespoon butter
• 2 green onions, chopped
• 1 1/2 cups shredded Muenster cheese
• 4 ounces cream cheese, cubed
• 2 tablespoons ketchup
• 2 teaspoons Dijon mustard
• 1/4 teaspoon pepper
• 1/2 pound cooked corned beef, chopped
• 1 cup sauerkraut, rinsed and well drained
• Assorted crackers

Place butter in a small microwave-safe bowl and microwave on high for 20 seconds or until melted. Add onions; cover and cook 1 minute longer.

Stir in the cheeses, ketchup, mustard and pepper. Cover and cook on high for 1 minute; stir. Cook 45 seconds longer. Stir in beef.

Place sauerkraut in a microwave-safe 1-quart dish; top with beef mixture. Cover and microwave on high for 2-3 minutes or until heated through. Serve with crackers. Yield: 2-1/2 cups.

Sweet and Spicy Peanuts

These crunchy peanuts have a caramel-like coating, and hot sauce gives them a touch of heat. They make a tasty snack any time of day.

• 3 cups salted peanuts
• 1/2 cup sugar
• 1/3 cup packed brown sugar
• 2 tablespoons hot water
• 2 tablespoons butter, melted
• 1 tablespoon Sriracha Asian hot chili sauce or hot pepper sauce
• 1 teaspoon chili powder

Place peanuts in a greased 1 1/2 quart slow cooker. In a small bowl, combine the sugars, water, butter, hot sauce and chili powder. Pour over peanuts. Cover and cook on high for 1 1/2 hours, stirring once.

Spread on waxed paper to cool. Store in an airtight container. Yield: 4 cups.

Italian Meatball Bombs

These soft little rolls come with a surprise inside; savory Italian meatballs. They're wonderful dipped in marinara sauce, making them a perfect snack to watch during the games on television. They are also very easy to put together.

• 12 frozen bread dough dinner rolls
• 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup minced fresh basil
• 1 1/2 cups marinara sauce, warmed

Let dough stand at room temperature 25-30 minutes or until softened. Cut each roll in half. Wrap each portion around a meatball, enclosing meatball completely; pinch dough firmly to seal. Place on greased baking sheets, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 1/2 to 2 hours.

Preheat oven to 350 degrees. Bake buns 12-15 minutes or until golden brown. Brush tops with oil; sprinkle with cheese and basil. Serve with marinara sauce. Yield: 2 dozen.

Mini Hot Dogs On Buns

An American favorite, hot dogs, turn into a fun treat that is great for a basketball watching party. They get three special treatments in this recipe: Chicago-style, Bavarian and South of the Border.

• 21 frozen bread dough dinner rolls, thawed
• 1 large egg
• 1 tablespoon water
• 3/4 teaspoon poppy seeds
• 3/4 teaspoon caraway seeds
• 3 tablespoons shredded Mexican cheese blend
• 1 package (16 ounces) miniature smoked sausages

Chicago Dogs:

• 1/3 cup prepared mustard
• 1/3 cup sweet pickle relish
• 1/3 cup chopped sweet onion
• 1/3 cup chopped tomato
• 2 whole dill pickles, julienned

Bavarian Dogs:

• 1 can (14 ounces) Bavarian sauerkraut, rinsed, drained and chopped
• 1 small apple, diced
• 1/3 cup chopped sweet onion
• 1/4 cup chopped celery

Chihuahua Dogs:

• 1 cup salsa verde
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1/4 cup minced fresh cilantro
• 2 teaspoons chopped seeded jalapeno pepper
• 1 teaspoon grated lime peel

Cut each roll in half; roll each into an oblong shape. Arrange in two greased 13x9-inch baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.

In a small bowl, whisk egg and water; brush over rolls. Sprinkle a third of the buns with poppy seeds, another third with caraway seeds and the remaining buns with cheese. Bake at 350 degrees for 14-16 minutes or until golden brown. Remove to wire racks to cool.

Meanwhile, place sausages in a 15x10x1-inch baking pan. Bake at 350 degrees for 12-14 minutes or until heated through.

For Chicago Dogs: Place a sausage in a poppy seed bun. Top with a teaspoonful of mustard, relish, onion and tomato. Repeat. Top each with pickles.

For Bavarian Dogs: In a small bowl, combine the sauerkraut, apple, onion and celery. Place a sausage in each caraway seed bun; top with sauerkraut mixture.

For Chihuahua Dogs: In a small bowl, combine the salsa, pineapple, cilantro, jalapeno and lime peel. Place a sausage in each cheese bun; top with salsa mixture. Yield: 3-1/2 dozen.

Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Pigs In Pimento Cheese Blankets

For the Honey Mustard Dip:

• 1/2 cup mayonnaise
• 1/4 cup prepared yellow mustard
• 2 tablespoons honey

For the Pigs and Blankets:

• 1 (14-ounce) package cocktail sausages, such as L'il Smokies
• 1 (2-ounce) jar diced pimentos
• 8 ounces sharp cheddar cheese
• 8 tablespoons (1 stick) unsalted butter
• 1 cup all purpose flour
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Dash of cayenne pepper

For the dip: Whisk the ingredients together in a small bowl and refrigerate for several hours to allow the flavors to blend.

For the pigs in blankets: Drain the sausages and pat them dry on paper towels. Set aside to air dry for about 30 minutes.

Rinse and drain the pimentos and pat dry on paper towels as well.

Grate the cheese and the butter in a food processor fitted with the grating disk. Switch to the metal blade, and add the flour, Worcestershire sauce, paprika, salt, black pepper and cayenne. Process until the mixture is crumbly and begins to come together. Add the pimentos and continue processing until the dough forms a ball that pulls away from the sides of the bowl. Pinch about 3 teaspoons of dough off the ball and flatten it into a disk between your palms.

Place a sausage in the center of the dough disk and bring it up to cover the sausage.

Pinch together to enclose, then roll between your palms to completely seal in the pig.

Place the package on a parchment paper-lined rimmed baking sheet and continue with the rest of the dough and sausages. This should make about 32 of these from this recipe, which leaves 4 or 5 extra sausages.

When all the pigs are in their blankets, transfer the baking sheet to the refrigerator for at least an hour. This will firm the dough and prevent it from spreading during baking.

When ready to bake, preheat the oven to 400 degrees. Bake the pigs for 20 to 25 minutes until the cheese dough is puffy and nicely browned.

Serve warm with the Honey-Mustard Dip.

3-Ingredient Praline Bacon

• 1/2 pound bacon (8 slices)
• 1/4 cup packed brown sugar
• 1/4 cup pecans, finely chopped

Heat oven to 350 degrees. Line cookie sheet with foil; place wire rack on foil. Arrange bacon in a single layer on the rack. Bake for 20 minutes.

Meanwhile, in a small bowl, stir together brown sugar and pecans. Turn bacon over; sprinkle with brown sugar mixture. Bake 10 to 15 minutes longer or until golden brown.

Remove bacon from rack. Cool completely, about 15 minutes.

Have a great week, and until next time, happy cooking.