So, how can you implement more healthy veggies into you or your family’s diet? We reached out to expert Anne Elizabeth Cundiff, RD, LD, FAND and a retail registered dietitian, to learn more about veggie carbohydrates. 

What are the benefits of replacing items like noodles, rice, bread and baking flours with vegetables substitutes? 

Cundiff: “The benefits of using vegetable substitutions for traditional grains would be if you had a food allergy such as Celiac Disease, are having difficulty controlling blood sugars with pre-diabetes or diabetes, like the taste of substitutes or are trying to incorporate more vegetables in your daily food intake.” 

Americans are generally not consuming enough fruits and vegetables in their daily diets. Eating a diet rich in fruits and vegetables can defend against diseases such as: heart disease, type 2 diabetes, some cancers and obesity, according to the Center for Disease Control. 

What are some ways that vegetables can be used in place of traditional carbs? 

Cundiff: “Vegetables are being transformed into vegetable noodles, breads, chips, crackers, pizza crusts and beverages. I personally prefer the vegetables noodles, vegetables mash (like potatoes, squash and cauliflower) and pureed vegetables in juices or sauces.”  

Do you think we lose taste and flavor when replacing these foods with vegetables? 

Cundiff: “Taste and flavor vary greatly from person to person, so I think it would be something to evaluate on an individual basis.”  

Are there any tips to add flavor or texture when using vegetables in place of grains? 

Cundiff: “I flavor vegetable substitutions the same as I would traditional grains, lots of herbs, spices and healthy high flavor fats like olive oil. There will always be a bit of a difference in texture, so experimenting with a variety of cooking preparations is a good idea. I personally like to sauté zucchini noodles instead of steaming when using it as a pasta substitute, so the texture seems more al dente.” 

Should people avoid eating grains? 

Cundiff: “I believe grains and traditional carbohydrates are a great way to get certain vitamins, minerals and fiber, especially when choosing products made with whole grains. If you are choosing whole grains and practicing portion control to meet your health and wellness needs, there is no need to replace them with other substitutes.” 

Do you recommend people replace their carb dishes with veggie substitutes? 

Cundiff: “I always like to meet my clients where they are in their food preferences and provide suggestions based on their needs. I am pro-carbohydrates and feel we need to keep discussing them in a positive light. They are not the enemy! Portion size consumption is very important to discuss with all the food groups, making all foods fit without having to find substitutes for our favorites.” 

Where do you see veggie substitutes going in the future? Do you think the market will expand or has it reached its limit? 

Cundiff: “I think the market will always keep expanding. I hope to see the options continue to grow so it continues to encourage people to eat more vegetables every day.” 

Do you have any tips for ways to add more vegetables to a diet? 

Cundiff: “When people think of vegetable servings, they think of enormous quantities and get overwhelmed. One cup of raw (about the size of a tennis ball) and ½ cup cooked (about the size of two golf balls) is a serving, so helping people to understand how this looks each day is a great place to start. Examine how many you get each day and then determine how to increase the servings to an attainable goal. I like to start with 3-4 servings a day. I personally start each day with 2 cups of raw spinach in a smoothie and I know I am halfway there.”  

Vegetable carbohydrate substitutions are one of many great ways to increase your daily consumption of vegetables. However, you can still enjoy your favorite carb-rich foods while being mindful of portion control and opting for whole grains. Try Cundiff’s favorite recipe and for more delicious vegetable recipes visit Pinterest. 

The post Lettuce Tell You About Veggie Substitutes appeared first on Best Food Facts.

Toby Amidor, MS, RD nutrition expert, and author of best-selling The Healthy  Meal Prep Cookbook: Easy and Wholesome Meals To Cook, Prep, Grab, and Go finds value in meal prepping and gave us some pointers on how to make meal prepping safe, healthy and long-lasting.

What exactly is meal prepping? Amidor says that it is when you plan and cook your meals for the week by preparing larger meals and either separate or freeze them. She suggests prepping over the weekend, cooking double batches and freezing some meals, too.

“As a working, single mother of 3 children I love meal prepping,” Amidor said. “On Sundays, I will use my slow cooker to make a chili or stew, and then I will have it for the rest of the week. I’m one of those people that like to meal prep twice a week. This is because my kids have a lot of activities over the weekend. Once the activities calm down, I go back to meal prepping once a week.”

She outlined the many benefits of meal prep:

1. Saving money: If you know what you’re going to cook, you can purchase accordingly. You can also purchase foods in bulk and divide it into portions to use at a later time.
2. Saving time: Although you will spend some time in the kitchen on a set day of your choosing, during the week you won’t be slaving over a hot stove and can actually save about 45 minutes during a busy work week.
3. Portion control: When you meal prep for the week, you can divide the meal into individual portions to grab-and-go during the week. This is an easy way to keep calories and portions in check.
4. Getting more done with less effort: It takes less effort to prepare a double batch of chili or muffins then to cook them twice. When you cook a double batch, you can freeze half for a later date.
5. Eating healthier: Instead of hitting the nearest bodega or fast food joint, your meals will be well planned and prepared in advance so you don’t fall victim to hunger and choose the closest food available to eat.

The good news about meal prepping is that once you have prepared the meal, it will last a while. Amidor says that you can typically store food in the refrigerator for up to five days, but there are still some rules surrounding that. Fish, for instance, only lasts up to three days. And, as a good rule of thumb, if it looks or smells funny, discard it.

However, can too much of a good thing be a bad thing? We had some hesitations surrounding the issue of food safety. So, we wanted to know a little bit more about how to safely store the food that we are prepping.

“Once you divide the food into smaller containers, make sure to cover and keep refrigerated (or frozen),” said Amidor. “Refrigerated food can last about five days.”

When choosing containers, Amidor suggests keeping the following in mind:

1. Leak-proof containers: especially if you plan on taking the container on-the-go.
2. Microwave, dishwasher and freezer safe.
3. Stackable and nestable: containers can take up a lot of room in the fridge and freezer, so you want them to fit nicely wherever you place them.

Are you worried about having a busy week and not getting through all your food? You can always freeze them until you are ready to use them, but there are certain food items that freeze better than others.

“Foods that freeze well include those with sauces or a liquid base like chili, soups, chicken parm, meatballs in tomato sauce,” said Amidor. “Baked goods like muffins, pancakes, and waffles also freeze well. Protein foods like chicken, beef, turkey, and fish also are perfect to freeze for later. Freezing isn’t the main cause of loss of nutrients. Vitamins are easily destroyed when heated, exposed to air, light, and cut into smaller pieces.  You can minimize nutrient losses by using quick cooking methods like stir-frying or steaming, cutting fruit or vegetables into larger chunks, and covering foods before placing them in the fridge or freezer.”

Most foods can last in the freezer for two months. Be sure to label the food you have in there so you know what’s still good to eat, and what isn’t.

If you have decided to meal prep, some tips to keep in mind

• Check your calendar and calculate how much you’ll have to cook.
• Make a menu, and stick to it!
• Start small and simple.
• Pick recipes that you’ll like.
• Go food shopping with a list!
• Prep and pack your food ahead of time.

Everyone has their go-to recipes, some of us love potato soup, chili or tacos. We asked what Amidor what her favorites included.

“During the winter I love warming soups,” said Amidor. “Here is one of my favorites that I meal prep. It is from my best-selling cookbook The Healthy Meal Prep Cookbook. Other recipes from my cookbook that I love to meal prep include homemade Trail Mix, Tart Cherry-Almond Breakfast Cookies, Slow Cooker White Chicken Chili, Apricot Chicken Drumsticks.

Note: There is a poll embedded within this post, please visit the site to participate in this post's poll.”

The post Ready to Try Meal Prepping? Some Tips to Get Started appeared first on Best Food Facts.

Stanford Children’s Health states that “dinner is a perfect opportunity to build self-esteem in children.” This research also states that family dinner time is an opportunity for parents to teach by example and to help build, and even enhance, family dynamics.

“Dinner time is the DNA of family dynamics,” said psychologist Barbara Fiese, director of the Family Resiliency Center at the University of Illinois at Urbana-Champaign. “We know that families are crunched for time today, but the meal doesn’t have to be a long, drawn-out affair. We found that the average length of time for dinner was between 18 and 20 minutes.”

Of course, not every family gathering spent around the table will be perfect. Picky eaters, bickering siblings, tired parents and other factors can make mealtimes stressful. However, one way to avoid some of these issues is to keep the meal free of any other distractions, including cell phones, laptops, televisions and gaming devices. And that goes for adults as well as kids.

According to an article from the Huffington Post, “Technology has invaded our dinner space with television, tablets, and of course the constant use of smartphones, with email and texting. Eliminate the distractions and start talking. Mom and Dad need to be the role models for this behavior, so put away the phone before you sit down at the table, and make it a family rule.”

Sometimes family meals can seem intimidating – gathering the whole family around the table for a meal can require a lot of time. However, Working Mother offers some tips, including shopping shortcuts, prepping the kitchen and having some “rescue-me recipes.”

So, what are some ways to implement these tips?

Shopping shortcuts:

• Make lists, and sort them by section/aisle
• Buy frozen grilled chicken breasts or rotisserie chicken
• Shop online and utilize grocery pickup

Prepping the kitchen tips:

• Organize the spices alphabetically
• Store your go-to tools and gadgets close to the oven
• Getting rid of spices, appliances and kitchen utensils that you aren’t using.

Your rescue steps for meals:

• When making a family-favorite meal, make double and freeze half.
• Breakfast food is a crowd pleaser, and easy to make in a pinch!
• Incorporating canned foods into your meals helps save a lot of time – and money.

And, good news, you don’t just have to share meals at your home to share in the benefits of eating together. According to Understood, dining out at a restaurant as a family has its challenges, too, but also encourages:

• Flexibility in foods
• Distraction-free meals
• Celebrations
• Social skills and manners
• Communication skills

When it comes to making the effort to gather around the table, Fiese points out that the work is worth it when it comes to an improved family dynamic and atmosphere. And, planning doesn’t have to be hard. We’re here to give you a little “Pinspiration” for your next family meal. Search through recipes, inspirational quotes, discussion starters and more to help you prepare for your next family meal.

#DYK that family dinners are an opportunity for parents to enhance family dynamics?
Click To Tweet

The post Inspiration for Family Meal Time appeared first on Best Food Facts.

How do you ripen bananas faster?

Dr. Brecht: “The way to get bananas to ripen faster is:

1. Hold them at room temperature.
2. Enclose them in a paper bag (not a sealed plastic bag) or place in a ripening bowl along with an apple or an already ripe banana. The idea behind the bag/bowl is that bananas ripen in response to ethylene, a gaseous plant hormone produced by many ripening fruits, including bananas. You are allowing a higher concentration of ethylene to accumulate around the unripe bananas when you place them in a bag or ripening bowl with a fruit that is already producing lots of ethylene.”

Is there any credibility to the claims online about being able to ripen bananas faster? (Ex: separating the bananas and wrapping saran wrap around the stem, hanging them on a banana hanger, etc.)

Dr. Brecht: “None of those methods would result in faster ripening, as far as I know.

How long do bananas take to ripen naturally?

Dr. Brecht: “Around four to five days at room temperature, depending on how far along with ripening the fruit are when you start. (The modified atmosphere, Clearly Fresh, bag I mentioned will about double that time frame).”

Bananas will ripen… around 4-5 days at room temperature, depending on how far along with ripening the fruit are when you start.
Click To Tweet

Some additional ways to ripen bananas include: (from Spoon University)

1. Leaving them in a bunch
2. Place in warm places
3. Place in a paper bag
4. Baking them in the oven

Are you wondering why you would want your bananas to ripen faster? For baking or quick eating, of course! We gained some inspiration from Yellow Bliss Road’s Peanut Butter Chocolate Chip Banana Bread to try to ripen our own bananas faster.

There are many options when it comes to speeding up the ripening process of bananas. However, if you’re looking for ways to slow down the process, we’ve done some digging on that topic, too. Dr. Brecht gave us the scoop about how to slow down the ripening process, and he also told us where we shouldn’t be storing our bananas.

The post How To Ripen a Banana Faster appeared first on Best Food Facts.

“One of my favorite memories was taking our friends and family to pick their own pineapples at the farms we lived by,” she said.

“Fresh pineapple is my favorite way to enjoy pineapple,” she added. “It is also the perfect fruit to grill because it will caramelize nicely. Grill slices of pineapple or place pineapple chunks on kabobs with your favorite protein and vegetables. The pineapple juice naturally tenderizes the meat and vegetables.”

Pineapple’s sweet and tart flavor is very versatile, enjoyed in meat dishes, pizza, salad, dessert and drinks. The fruit is loaded with nutrients.

“The main nutrients found in pineapple are energy-producing carbohydrates, the immune-boosting Vitamin C and the trace mineral manganese that helps our bodies form bones and connective tissue,” Cundiff said. “Pineapple also has the red blood cell producing mineral copper and other B vitamins such as folate, which is important for normal cell function and tissue growth.”

Pineapple also contains bromelain, an enzyme that digests protein that is only found in pineapple, she explained. That’s why pineapple is often used to tenderize meats before cooking. The enzyme is highly concentrated in the stem and is found in lower concentration in the fruit. Bromelain is being studied for other benefits it may provide.

“There are various studies focusing on the high-concentration bromelain found and extracted from the stem and its role in health. Bromelain may reduce inflammation and decrease joint pain and arthritis, aid in wound healing, and minimize the severity of angina (chest pain caused by reduced blood flow to the heart),” Cundiff said.

Bromelain also has another effect. It’s related to a question we received from a reader on an article about a genetically engineered pink pineapple: “My tongue always hurts a little bit when I eat regular pineapple…do developers know if the new pink pineapple will still have that same characteristic?”

“The enzyme bromelain found in pineapple may cause the irritation and a slight burning sensation in your mouth when consuming it in the fresh state. If you would like to decrease the sensation, make sure to cut the core out of the pineapple because of the higher concentration of bromelain in the stem. Heating the fruit (grilling, baking) will decrease the concentration of enzymes,” Cundiff said. “The producer of the pink pineapple, Del Monte Fresh Produce, claims the pineapple will produce lower levels of the bromelain enzyme.”

There are numerous claims about pineapple benefits for health. We wanted to know if there was any science to support these claims. Cundiff explained that almost all fruits and vegetables are great sources of a variety of vitamins, minerals and phytochemicals that play a role in preventing disease. For instance, progression of macular degeneration, which results in vision loss, may be delayed by consuming foods rich in beta-carotene, like pineapple.

“Pineapple also has fiber, which may decrease episodes of diarrhea, constipation and may decrease hunger because of the satiety properties of fiber,” Cundiff said. She offered this tip to evaluate if a statement is valid. “Most articles making health claims about pineapple are usually referring to the health benefits of a particular vitamin or mineral found in a variety of other fruits and vegetables.”

The way pineapple is prepared makes a difference in the amount of calories and sugar. This chart compares one cup of fresh or frozen, canned and pineapple juice.

“As a registered dietitian, I always advise monitoring sugar intake over the course of a day and I recommend focusing on portion size. I recommend two to three servings of fruit a day which a serving translates to 1 cup of fresh or frozen, ½ cup of canned, ¼ cup of dried fruit or 4 ounces of 100% juice,” Cundiff said.

For a special treat, Cundiff shared her family favorite recipe of Baked Aloha. “Our family enjoys it on baked ham and pork loin.”

Anne Cundiff’s Baked Aloha

Serving size:  2 Tablespoons. Makes around 2 cups

1 20-ounce can crushed pineapple, drained
¼ cup cold water
2 eggs, beaten
2 tablespoons cornstarch
½ cup sugar
1 teaspoon vanilla
¼ teaspoon cinnamon
1 tablespoon butter, cut into small pieces

1. Heat oven to 325 degrees.
2. In a large bowl, combine pineapple, water, eggs, cornstarch, sugar and vanilla.
3. Pour mixture into an ungreased 1-½ quart casserole dish. Sprinkle cinnamon over the top and dot with butter.
4. Bake uncovered for 1 hour or until thickened and slightly browned on top.

The delicious and nutritious benefits of pineapple can be enjoyed many ways.

The post Say Aloha to Delicious, Nutritious Pineapple appeared first on Best Food Facts.

The answer: Yes!

Apples naturally produce wax, explains Dr. Joe Kemble, professor of horticulture at Auburn University. The wax on apples helps to preserve the fruit and prevent moisture loss. “The waxy coating produced by the apple and found on its skin protects it. The waxy coating can appear milky sometimes, but if you rub it gently, you can actually get it to shine,” he said.

Occasionally, food-grade wax is added to apples as well as other fruits and vegetables to help preserve them. These waxes have been used for decades and are safe to eat, Dr. Kemble added.

When you’re ready to bite into that delicious apple, wash it with water.  A vinegar solution can also be used. Leave the peel on, because it contains fiber, antioxidants and ursolic acid.

For some new ways to enjoy apples, here are a few recipes.

Dutch Apple Pancake Apple A Day

Apple, Ham and Cheddar Melts Favorite Family Recipes

Apple Pie Snickerdoodles Amy’s Healthy Baking

Apple Cinnamon Breakfast Bars The Lean Green Bean

The post Facts About Wax and Apples appeared first on Best Food Facts.

So what inspired Courtney to discover her love of food and blogging in the first place? Read on to find out.

Courtney Rowland. Photo courtesy of Courtney Rowland.

What inspired you to start blogging?

Courtney: “I was a newlywed back in 2009 with just a smidge more than zero cooking experience. I was only working part time at the time, so I started using my free time to pore over food blogs and teach myself how to cook. Much to my surprise, I discovered I LOVED preparing and experimenting with new foods. All the food blogging reading rubbed off on me, and eventually I started a blog of my own to document and share what I was learning.”

Who are some of your favorite food bloggers?

Courtney: “Joy the Baker and Annie’s Eats were two of the food blogs that initially made me fall in love with cooking and blogging. These days, I enjoy reading The Food Charlatan‘s hilarious stories, Gotta Get Baked‘s vulnerable and witty posts, and the visually inspiring Two Red Bowls, Foxes Love Lemons, and One Sweet Mess.”

What is your favorite food to eat?

Courtney: “This is an impossible question! It changes every day, depending on the season and my mood. In the summer, it’s probably ice cream. Columbus has some of the best ice creams and some really unique flavors so I never get tired of it. In the winter, I like a big, hearty soup packed with vegetables and herbs and Italian sausage with a hunk of bread for dipping.

What is your favorite food to cook?

Courtney: “My first love was always baking, and I still find baking really enjoyable. I find the measuring and scooping and stirring relaxing. My favorite thing to bake is probably Banana Bread or Crazy Cake. It took me a long time to be able to cook without measuring everything out, but now I love the freedom that you have to experiment with cooking! My favorite thing to cook is probably any kind of Mexican food. I just love the smell of chopping cilantro, limes, and jalapenos!”

What is your favorite kitchen/cooking hack?

Courtney: “If you get a piece of eggshell in your batter or measuring cup, use the cracked half of the egg shell to fish it out. The jagged edge works so much better than your fingers to pierce through the sticky whites and scoop out the shell!”

What is your favorite kitchen gadget?

Courtney: “My Kitchen Aid mixer is a workhorse and a staple on my kitchen counter. I also love my Microplane graters and zesters. I use them almost daily!”

“Perfect Fluffy Buttermilk Pancakes.” Photo courtesy of Courtney Rowland.

Have you ever experienced a food fail?

Courtney: “The first time I tried to make homemade pizza dough I tried to peel it off of the parchment paper and onto the flaming hot pizza stone with my hands, not realizing I could just slide the entire piece of parchment paper onto the stone and bake it like that. It made a huge mess and I ended up with a very oddly-shaped pizza with toppings squished on one side and big bubbles of dough on the other.”

What is your favorite recipe that you’ve posted on your blog?

Courtney: “Gosh, another impossible question! I really love my recipe for Perfect Fluffy Pancakes. It took me a long time to find a recipe that lived up to my pancake expectations, so once I did it was a big deal. I’m also really proud of this Roasted Tomatoes and Goat Cheese. It’s a very simple recipe, but I talked honestly in the post about my heartbreak over the events in Ferguson, MO. It’s one of the pieces of writing I am most proud of.”

“Roasted Tomatoes and Goat Cheese.” Photo Courtesy of Courtney Rowland.

What is your food philosophy?

Courtney: “I believe food is so much more than lines scribbled on a notecard or calories and facts printed on a box. Food is about community, gratefulness, hospitality, joy. It’s about nourishing our bodies, our loved ones, and our neighborhoods. It’s about faith in God’s provision and the courage to open our homes and our tables to share with others. I believe our true enjoyment of food comes from sharing it with others. It’s at the table, surrounded by sippy cups and spills, laughter and banter and the occasional tear, that we come to connect, enjoy, and love each other well. Food is the avenue for that connection.”

The post Meet Blogger Courtney from NeighborFood appeared first on Best Food Facts.

Top Tips for Using Thanksgiving Leftovers

1. Don’t Forget About Food Safety

Use the 2-2-4 rule to make sure your Thanksgiving leftovers stay safe to eat.

• 2 hours: Make sure to refrigerate or freeze food within two hours of cooking. The food safety experts at the USDA note that bacteria in food left out for more than two hours double in number every 20 minutes.
• 2 inches: To prevent bacteria growth, food needs to be cooled quickly and evenly. Store leftovers in shallow dishes that are around two inches deep.
• 4 days: Eat leftovers within four days and make sure you reheat to 165 degrees F before eating.

For additional information on Thanksgiving food safety, check out these links:

• http://www.foodsafety.gov/blog/turkey_leftovers.html 
• http://food.unl.edu/thanksgiving-food-preparation-and-food-safetytips

2. Don’t Forget the Sides

Turkey is often front and center in Thanksgiving leftovers, but many of the side dishes can be repurposed in delicious recipes. Try cranberry sauce as a topping for ice cream or pancakes or use those extra yams in a pie or the stuffing in empanadas.

3. Plan Ahead and Be Realistic

Many Thanksgiving hosts fear they won’t have enough food for all of their guests and end up cooking too much. To find a balance between having some leftovers and not wasting any food, the key is to plan ahead and be realistic about the amount of food you actually need. Here’s a quick guide to help you navigate the portion sizes for different dishes.

4. Utilize Unique Spices and Ingredients

Ethnic dishes and spices can turn leftovers into a fresh new meal. Be creative and try something new!

Thanksgiving Leftovers Recipe Roundup

We asked a few of our favorite food bloggers about their favorite ways to use up holiday leftovers – here’s what they had to share!

Thanksgiving Leftovers Quesadilla (3-Cheese Turkey Cranberry & Sage Quesadilla) – The Cookie Rookie

Becky from the Cookie Rookie says: “I’ve found that the traditional Thanksgiving flavors all blend so well, you can get really creative with using the leftovers! Stack that rice casserole onto a turkey panini, make the cranberries into a reduction and use it on a salad, the list goes on and on. It’s fun to try new things – you can’t go wrong!”

Try Becky’s recipe for Thanksgiving Leftovers Quesadilla.

Cranberry-Turkey Enchiladas – A Dash of Sanity

Sandra from A Dash of Sanity says: “Load up on the Tupperware: Heading over to a friend’s or family for Thanksgiving dinner? Don’t forget the Tupperware so you are sure to leave with some leftovers without leaving with their dishes. If you are hosting, make sure to have a stack on hand; it’s an easy way to send home with guests and not have to worry about getting back your dishes.”

Take your leftover turkey to the next level with Sandra’s recipe: Cran-Turkey Enchiladas

Leftover Thanksgiving Brunch Waffles with Fried Egg & Gravy – Climbing Grier Mountain

Lauren from Grier Mountain says: “Make sure to cool your leftovers down before you refrigerate them. This will help keep leftovers fresh and safe to eat. For faster cooling, separate into smaller, shallow containers.

Turn your Thanksgiving dinner into breakfast with Lauren’s Leftover Thanksgiving Brunch Waffles with Fried Egg & Gravy.

A few other favorites:

Mashed Potato Cakes with Cranberry Chutney from Oh Sweet Basil

Loaded Turkey Panini (for Thanksgiving Leftovers) from Pinch of Yum

_{Image: “leftovers” by Steve McFarland is licensed under CC BY NC 2.0}

The post Thanksgiving Leftover Roundup! appeared first on Best Food Facts.

• Oreo Cookie Ball Dip – Sweet Phi
  Chocolate. Cream cheese. And did we mention chocolate?
• Loaded Baked Potato Rounds – Love Laugh Cook
  A multitude of flavors (cheese! bacon!) in one perfect bite-sized potato round.
• Cherry Cheesecake Vegan Cheese Ball – Namely Marly
  Cheese balls are always a hit and a dessert cheese ball? Forget about it!
• Cheesy Chile Chicken Dip – Garnish with Lemon
  No party is complete without chips and dip and this dip takes it to another level.
• Ranch Chipotle Chicken Wings – Garnish with Lemon
  Which teams are playing? It doesn’t matter because we’ll be cheering for the flavor in these chicken wings.
• Jalapeño Popper Roll Ups – Oh Sweet Basil
  Some exciting spice for when the game starts to get a little too predictable.
• Pepperoni Pizza Puffs – Gimme Some Oven
  You’re never too old for a pizza party – get fancy with these pepperoni pizza puffs.
• Chocolate Chip Cookie Dough Footballs – Life, Love, & Sugar
  Our favorite footballs are the ones made of cookie dough.
• Champagne Sangria – Order in the Kitchen
  Take your Super Bowl party to the next level with a little sangria. And bonus – there’s fruit in it!

_{“Tailgate Food” by David Steltz is licensed under CC BY- SA.}

The post Super Bowl Recipe Huddle appeared first on Best Food Facts.