HCP Dishes!

Ditch the Chips this Super Bowl Sunday

Posted by Renee

Friday February 1, 2013

The Super Bowl consists of three things in my family: the game, the commercials, and the food!

The game isn’t quite as important when our team isn’t playing, and some years the commercials are less entertaining than others, but the food is ALWAYS spectacular. This year I have been perusing some of my favorite Harvard Common Press books for the perfect game day spread. I’ve picked several recipes from Party Snacks!, Party Dips!, Cheese Hors d’Oeuvres, Perfect Party Food, and Fan Fare that are sure to please the crowd, offering a wide variety of delectable options that will make sure no one goes hungry. So ditch the generic potato chips this year and try one of these  instead…!

mozzarella pizza puffs

Recipe: Caprese Pizza Puffs

From Party Snacks! by A.J. Rathbun


  • 1 can refrigerated biscuits (8 biscuits)
  • 1⁄4cup olive oil
  • 1 cup good-quality marinara sauce
  • 16 fresh basil leaves
  • 3 balls (about 8 ounces) fresh mozzarella cheese, sliced into 16 pieces
  • 1 teaspoon red pepper flakes (optional)


  1. 1. Preheat the oven to the temperature on the package. Brush each biscuit on the top and bottom with olive oil. Place on a baking sheet and bake according to package directions.
  2. 2. While the biscuits are baking, heat the sauce in a small saucepan on the stove, or in the microwave.
  3. 3. Remove the biscuits from the oven when done. If the oven is below 400°F, raise the temperature to 400°F. Cut the biscuits in half crosswise to make two rounds. Place each half cut side up on the baking sheet. Top each with a brushing of olive oil, 1 tablespoon sauce, a basil leaf, and a mozzarella slice. Place back in the oven for 5 minutes.
  4. 4. Arrange the pizza puffs attractively on a large platter. If using them, sprinkle the red pepper flakes over the pizza puffs, making sure that each has at least a couple of flakes. Serve while still hot.

Makes 16 puffs


Recipe: Quick Bean Medley for a Crowd

From Fan Fare by Debbie Moose


  • One 15-ounce can pinto beans, undrained
  • One 15-ounce can red kidney beans, undrained
  • One 15-ounce can navy beans, undrained
  • One 15-ounce can chickpeas, drained
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 teaspoons olive oil
  • 2 teaspoons minced garlic


  1. 1. Preheat the oven to 350 degrees F.
  2. 2. Spray a 9 x 13-inch baking dish or a 3-quart casserole dish with nonstick cooking spray. Add the pinto beans, kidney beans, and navy beans, with their liquids, the drained chickpeas, onion, green pepper, honey, mustard, oil, and garlic to the dish. Stir gently but thoroughly, until the ingredients are mixed.
  3. 3. Bake, uncovered, until beans are bubbly and the onions and green pepper are tender, 30 to 35 minutes. Serve hot.


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