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January 22, 2018

Pepperidge Farm and Goldfish Game Day

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Serve up these simple sliders and sweet & salty snack mixes so that all your party guests, large and small alike, can dig into game day grub together!

Goldfish Snack Mixes for the Super Bowl

BBQ Honey Mustard Snack Mix

Prep Time 15 Minutes | Total Time 35 Minutes | Serves 16

Ingredients

  • 2 cups crispy corn puffed cereal
  • 1 cup ShopRite dry roasted unsalted peanuts
  • 1/4 cup Wholesome Pantry barbecue sauce
  • 2 tablespoons Wholesome Pantry honey
  • 1 pkg (6 oz) Pepperidge Farm® Goldfish® Mix Honey Mustard
  • 1 pkg (6 oz) Pepperidge Farm® Goldfish® Pretzel Baked Snack Crackers
  • 5 ounces beef jerky, cut into thin strips (about 1 cup)

Directions

  1. Heat the oven to 300°F.
  2. While the oven is heating, place the cereal and peanuts on a rimmed baking sheet. Stir the barbecue sauce and honey in a small bowl.  Drizzle the mixture over the cereal and peanuts and toss to coat.
  3. Bake for 15 minutes or until crisp, stirring once halfway through the baking time. Let the cereal mixture cool on the baking sheet for 5 minutes.  Pour the cereal mixture into a large bowl.  Stir in the pretzel mix and jerky.

S’mores Snack Mix

Prep Time 15 Minutes | Total Time 35 Minutes | Serves 16

Ingredients

  • 2 cups oven toasted rice cereal
  • 1 cup ShopRite chocolate chips
  • 1/4 cup Wholesome Pantry Maple Syrup
  • 2 tablespoons Wholesome Pantry honey
  • 1 pkg (6 oz) Pepperidge Farm® Goldfish® Grahams Fudge Brownies
  • 1 pkg (6 oz) Pepperidge Farm® Goldfish® Grahams S’mores
  • 5 ounces ShopRite Mini Marshmallows

Directions

  1. Heat the oven to 300°F.
  2. While the oven is heating, stir the cereal, maple syrup and honey and toss to coat.  Spread the mixture on a rimmed baking sheet.
  3. Bake for 15 minutes or until crisp, stirring once halfway through the baking time.
  4. Add cooled mixture to a large bowl and stir in Goldfish, chocolate chips, and mini marshmallows.

Spicy Shrimp Sliders
Spicy Shrimp Sliders

Preparation Time: 15 minutes | Cook Time: 15 minutes | Servings: 4

Ingredients

  • 1 cup flour
  • 1 1/2 tsp Creole seasoning
  • 1 3/4 lb peeled fresh shrimp
  • 2 eggs, lightly beaten
  • 1/2 to 1 cup vegetable oil
  • 14 Pepperidge Farm Slider Buns
  • 2 Tbs melted butter or margarine
  • 1 cup shredded lettuce
  • Hot sauce (optional)

Creole Sauce

  • 1/2 cup mayonnaise
  • 1 1/2 green onions, sliced
  • 1 Tbs Creole seasoning

Directions

  1. Preheat oven to 450°F. Combine flour and Creole seasoning. Dip shrimp in egg and coat with flour mixture.
  2. Pour oil to a depth of 2 inches into a Dutch oven; heat over medium-high heat. Fry shrimp in batches 1 to 2 minutes or until golden.
  3. Spread cut sides of slider buns with butter and place on baking sheet. Bake 2 minutes. Spread with Creole Sauce. Place lettuce and shrimp on bottom halves of rolls and sprinkle with hot sauce, if desired; top with roll top.
  4. For Creole Sauce: Stir together mayonnaise, green onions and Creole seasoning; cover and chill. Makes about 1/2 cup.

BBQ Bacon Sliders

BBQ Bacon Sliders

Ingredients

  • 2 pounds ground beef
  • 1 package (15.5 ounces) Pepperidge Farm® Sesame Slider Buns
  • 1/2 cup barbecue sauce
  • 6 slices deli-sliced American cheese
  • 6 slices bacon, cooked and crumbled (about 1/2 cup)
  • 3/4 cup French fried onions
  • 1/2 cup sliced dill pickle (optional)

Directions

  1. Heat the oven to 400°F. While the oven is heating, season the beef as desired.  Press the beef in an even layer to cover the bottom of a 13x9x2-inch baking pan.
  2. Bake for 8 minutes or until the beef is cooked through.
  3. While the beef is cooking, place the buns onto a large piece of aluminum foil (leave extra on either side of the buns- enough that you’ll be able to fold the ends over top of the burgers). Remove the buns from the package all in one piece (don’t separate them).  Cut through the joined buns horizontally to separate the tops from the bottoms.  Set aside the tops.  Using 2 spatulas, lift the beef in one piece out of the baking pan onto the bottom buns.  Pour off any liquid from the baking pan and wipe clean.  Place the foil, buns and beef back into the baking pan.
  4. Spread the barbecue sauce over the beef. Layer with the cheese, bacon, onions and pickle, if desired.  Top with the top bun halves.  Fold the ends of the foil over to cover.
  5. Bake for 5 minutes or until the cheese is melted. Lift the the foil and burgers out of the pan to a cutting board.  Cut to separate into mini cheeseburgers.

Pulled Pork Sliders

Pulled Pork Sliders

Ingredients

  • ¼ cup packed dark brown sugar
  • ¼ cup paprika
  • 1 tablespoon ground black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper or crushed red pepper
  • 4 pounds, boneless, pork shoulder
  • 1 extra large onion, diced (about 1 1/2 cups)
  • 2 cups Swanson® Chicken Stock
  • 1 cup ketchup
  • ¼ cup cider vinegar
  • ¼ cup molasses
  • 30 Pepperidge Farm® White Slider Buns

Directions

  1. Set the oven to 325°F. Stir the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder and cayenne pepper in a medium bowl.  Rub the pork with 1/4 cup brown sugar mixture.  Reserve the remaining brown sugar mixture.
  2. Stir the onion and stock in a roasting pan. Place the pork in the roasting pan.  Cover the pan tightly with aluminum foil.
  3. Roast for 3 hours or until the pork is fork-tender. Uncover and let stand for 30 minutes.  Spoon off any fat.  Do not discard the cooking liquid.
  4. Heat the ketchup, vinegar, molasses, reserved brown sugar mixture and 1 cup cooking liquid in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to medium-low.  Cook for 25 minutes or until the sauce is slightly thickened, stirring occasionally.
  5. Remove the pork to a cutting board. Using 2 forks, shred the pork.  Place the shredded pork into a large bowl.  Pour the remaining cooking liquid over the pork.  Add half the sauce and toss to coat (add more sauce if you like until desired consistency).  Divide the pork mixture among the buns.  Serve any remaining sauce on the side.

Crab Cake Sliders

Crab Cake Sliders

Ingredients

  • 2 cans (6 ounces each ) lump crabmeat, drained
  • 1 cup Pace® Picante Sauce – Medium
  • ½ cup plain dry bread crumbs
  • 1 egg, beaten
  • 2 tablespoons lime juice
  • ¼ cup light mayonnaise
  • 2 tablespoons vegetable oil
  • A few handfuls Wholesome Pantry Arugula
  • 1 package Pepperidge Farm White Slider Buns

Directions

  1. Thoroughly mix the crabmeat, 1/4 cup picante sauce, bread crumbs, egg and lime juice in a medium bowl.  Cover and refrigerate for 30 minutes.  Shape the crabmeat mixture into 1-inch mini crab cakes.
  2. Stir the remaining picante sauce and the mayonnaise in a small bowl.  Cover and refrigerate.
  3. Heat the oil in a 10-inch nonstick skillet over medium heat.  Add the crab cakes in batches and cook until they’re well browned on both sides.  Drain the crab cakes on paper towels.
  4. Spread mayo on each side of slider buns, then top with some arugula and then crab cake. Top with other side of slider bun and serve.

Maui Sliders

Maui Sliders

Ingredients

  • 12 ounces ground beef
  • ¼ teaspoon cracked black pepper
  • 2 slices red onion
  • 3 pineapple slices in juice, drained and cut in half
  • ¼ cup teriyaki basting and glazing sauce
  • 6 Pepperidge Farm® Sweet & Soft Slider Buns , “split”
  • 3 teaspoons French salad dressing

Directions

  1. Shape the beef into 6 mini burgers. Sprinkle with the black pepper.
  2. Lightly oil the grill rack and heat the grill to medium. Brush the burgers, onion and pineapple with the teriyaki sauce.  Grill the burgers, onion and pineapple for 8 minutes or until the burgers are cooked through and the onion is tender, turning the burgers, onion and pineapple over once halfway through the grilling time.
  3. Separate the onion slices into rings. Place the burgers on the buns.  Top each with 1/2 teaspoon dressing and 1 half slice pineapple.  Divide the onion among the sliders.