Name: Let Game Day Begin Snack Board
Prep time: 45 min
Cook time: 45 min
Yield: 16
Ingredients: Golden beets, trimmed and peeled - 4 small; Olive oil - 11 tablespoons; Great northern beans, liquid drained and reserved - 1 (15.5 ounce) can; Garlic, crushed - 1 clove; Lemon juice - 2 tablespoons; Balsamic Vinegar - 1 teaspoon; Tahini - 3 tablespoons; Ground cumin - 1 teaspoon; Ground turmeric - ½ teaspoon; Sea salt - ½ teaspoon; Cooking spray - ½ teaspoon; Yellow cornmeal - 1 cup; White sugar - 2 tablespoons; Baking soda - 1 teaspoon; Salt - ¾ teaspoon; Minced jalapeno peppers - ½ cup; Minced onion - ½ cup; Garlic, minced - 1 clove; Butter, melted - 4 tablespoons; Frozen corn, thawed - 1 cup; Buttermilk - 1 cup; Eggs, lightly beaten - 3 large; Bacon strips, cooked and crumbled - 5 slices; Shredded Monterey Jack cheese - 6 ounces; Cream cheese, softened - 1 (8 ounce) package; Garlic, crushed - 2 cloves; Dry vermouth - 1 tablespoon; Dried parsley - 1 teaspoon; Salt - ¼ teaspoon; Dried basil - ¼ teaspoon

Ingredients for - Let Game Day Begin Snack Board

1. Golden beets, trimmed and peeled 4 small

2. Olive oil 11 tablespoons

3. Great northern beans, liquid drained and reserved 1 (15.5 ounce) can

4. Garlic, crushed 1 clove

5. Lemon juice 2 tablespoons

6. Balsamic Vinegar 1 teaspoon

7. Tahini 3 tablespoons

8. Ground cumin 1 teaspoon

9. Ground turmeric ½ teaspoon

10. Sea salt ½ teaspoon

11. Cooking spray ½ teaspoon

12. Yellow cornmeal 1 cup

13. White sugar 2 tablespoons

14. Baking soda 1 teaspoon

15. Salt ¾ teaspoon

16. Minced jalapeno peppers ½ cup

17. Minced onion ½ cup

18. Garlic, minced 1 clove

19. Butter, melted 4 tablespoons

20. Frozen corn, thawed 1 cup

21. Buttermilk 1 cup

22. Eggs, lightly beaten 3 large

23. Bacon strips, cooked and crumbled 5 slices

24. Shredded Monterey Jack cheese 6 ounces

25. Cream cheese, softened 1 (8 ounce) package

26. Garlic, crushed 2 cloves

27. Dry vermouth 1 tablespoon

28. Dried parsley 1 teaspoon

29. Salt ¼ teaspoon

30. Dried basil ¼ teaspoon

31. Dried tarragon ⅛ teaspoon

32. Dried sage ⅛ teaspoon

33. Ground white pepper ⅛ teaspoon

34. Salami 12 slices

35. Toothpicks, or as needed 12

36. Ketchup 1 cup

37. Soy sauce ¼ cup

38. Rice vinegar ¼ cup

39. Sriracha sauce 3 tablespoons

40. Brown sugar 1 tablespoon

41. Grated ginger root 1 teaspoon

42. Sesame oil 1 teaspoon

43. Garlic, crushed 1 clove

44. All-beef franks, cut into 1-inch slices 1 (12 ounce) package

45. Mixed olives, or to taste ½ cup

46. Pickled eggs, halved 6

47. Pickled hot peppers, or to taste 6

48. Bite-sized naan bread (such as Stonefire® Dippers) 1 (8.8 ounce) package

How to cook deliciously - Let Game Day Begin Snack Board

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.

2 . Stage

Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.

3 . Stage

Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.

4 . Stage

Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.

5 . Stage

Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.

6 . Stage

Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.

7 . Stage

Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.

8 . Stage

Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.

9 . Stage

Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.

10 . Stage

Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.

11 . Stage

Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.