Sunday, February 5, 2012

Punny Grammy Snacks: 54th Annual Awards Edition

Posted By on Sun, Feb 5, 2012 at 9:23 PM


Last year, I decided to have a Grammy Party and was in need of some snacks, so I came up with the best "punny" Grammy foods for your Grammy party. And one year later, here we go again, Punny Grammy Party Recipes: 2011 Awards Edition. For maximum impact, I recommend making little signs for your food and drinks. Otherwise, how will people know how incredibly clever you are?!?!

First up, Egg Rolling In The Deep...

Egg Rolling In The Deep

4 cups (about 1/2 of a 12-ounce bag) dry coleslaw mix
4 ounces cooked and chopped ready-to-eat shrimp
1/2 cup canned sliced water chestnuts, drained and cut into strips
1/4 cup bean sprouts, chopped
2 scallions, chopped
1 stalk celery, thinly sliced widthwise
2 tablespoons reduced-sodium or lite soy sauce
1 teaspoon crushed garlic
1/4 teaspoon ground ginger
1/8 teaspoon salt
Dash black pepper
6 large square egg roll wrappers*
Sweet and sour sauce, for optional dipping
*Can be found in the refrigerated section of the supermarket with the other Asian items.

Preheat oven to 375 degrees F.

Put slaw mix in a large microwave-safe bowl with 2 tablespoons of water, cover, and microwave for 2 minutes. Drain any excess water from the bowl. Add all of the other ingredients except the wrappers and optional sauce, mix well, and set aside. For a more intense flavor, allow the mixture to marinate in the refrigerator for 20 minutes.

Prepare a large baking sheet by spraying it lightly with nonstick spray. Place an egg roll wrapper on a clean, dry surface. Evenly distribute about 1/2 cup of the mixture onto the wrapper, in a row a little below the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides of each wrapper about 3/4 inch towards the middle, to keep the mixture from falling out of the sides. Then, roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg roll to the baking sheet.

Repeat the process with the remaining wrappers and filling, making sure you have a clean, dry surface each time.

Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 to 30 minutes, until golden brown. Allow them to cool slightly. If you like, dip the egg rolls in some sweet and sour sauce!

Recipe Courtesy of


Corn This Way Nuggets

1 (11 ounce) can creamed corn
1 (11 ounce) can whole kernel corn, drained
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 egg white
2 tablespoons milk
salt and pepper to taste
3 cups vegetable oil for deep frying

In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.
Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.

Recipe Courtesy of


Skrillex Potatoes

1 tablespoon hot chili oil
1 cup cooked Yukon gold potatoes
2 minced garlic cloves
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper

Heat hot chili oil in a large skillet over medium-high heat. When oil is hot, add the potatoes. Stir in the garlic cloves, chili powder, cumin, and cayenne pepper. Cook for 2 to 3 minutes or until crispy.

Recipe Courtesy of


Red Hot Chili Pepper Salsa

Serves: 32
1 can tomatoes and green chilies
1 can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned,diced, not pickled)
1/4 cup yellow onion (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

In food processor place jalapenos and onions. Process for just a few seconds.
Add both cans of tomatoes, salt, sugar, and cumin.
Process all ingredients until well blended but do not puree.
Place in covered container and chill.
A couple of hours of chilling will help blend and enrich the flavor.
Serve with your favorite thin corn tortilla chips.

Recipe Courtesy of


Taylor Swiss and Bacon Dip

8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese, available on dairy aisle
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping

Preheat oven to 400 degrees F.
Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.
In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.
Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.

Recipe Courtesy of


Bananas Foster The People

1 stick butter
1/2 cup brown sugar
4 bananas peeled and halved, cut lengthwise
1/4 cup dark rum

Melt butter in a large skillet. Add brown sugar and stir together. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum and catch a flame off of the gas stove or a BBQ lighter. Stand back when ignited and flambe. Be careful; a flame will shoot up above the pan. Let flame die down. Serve over vanilla ice cream and/or a slice of pound cake.

Recipe Courtesy of


The Band Berry Cobbler

1 (10-ounce) bag frozen strawberries
1 (10-ounce) bag frozen blueberries
1 (10-ounce) bag frozen raspberries
1/3 to 2/3 cup sugar, depending on your level of preferred sweetness
1/2 cup baking mix
2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
4 tablespoons butter, melted
1/2 cup milk
2 teaspoons ground cinnamon
Spray the insert of a slow cooker with nonstick cooking spray.

In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling.

Serve warm with whipped cream or ice cream

Recipe Courtesy of


Moves Like Jager Cocktail

1 oz. Sauza Tres Generaciones Anejo Tequila (more Sauza Tres Generaciones Anejo Tequila drinks)
1 oz. Jack Daniel's Whiskey (more Jack Daniel's Whiskey drinks)
1 oz. Jagermeister (more Jagermeister drinks)
Crangrape Juice (Preferably Langers 100% cranberry grape juice) (more Crangrape Juice drinks)

Fill a highball glass halfway with ice and add the ingredients. Stir and drink.

Recipe Courtesy of


Death Cabernet For Cutie

Bottle of Cabernet
Spray Glue
Use your graphic design skills and your printer at work to make a new label that reads "Death Cabernet For Cutie"
Adhere to the wine bottle using spray glue.
Watch your guests giggle.

Recipe Courtesy of me.


You And Tequila Sunrise Punch

1/2 cup silver or gold tequila
1 liter citrus-flavored club soda
2 limes, quartered
1 small unpeeled orange, cut into 1-inch chunks, plus 1 orange, sliced, for garnish
1/2 small unpeeled grapefruit, cut into 1-inch chunks
Ice cubes

In a pitcher measure tequila, club soda, and cut fruit. Add enough ice to the pitcher so that the punch rises to the top. Pour into tall glasses and garnish with sliced orange.

Recipe Courtesy of

The end. Have fun!!

Follow me on Twitter at @mandaann

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