Schumacher Appetizer Recipes

Making the Nacho Skins

After the potatoes have cooled, cut them in half lengthwise. Scoop out the insides of the potatoes with a spoon. Be sure to save the soft filling for mashed potatoes or baked potato soup. Also, don’t scoop too close to the potato skin or it will break. I leave about a ½ inch border for stability.

Turn on an oven or toaster oven (350F for the oven is fine). If you are making this game day and want to warm on the grill that works as well. Heat the scooped potatoes until warmed once more (2-3 minutes). Then divide the cheese amongst the potato skins and bake/grill again to melt with cheese (about 5-7 min).

Meanwhile, make the guacamole. In a medium-sized bowl, add your two avocados. Discard the pits and avocado skin and mash the avocadoes using a potato masher (a fork also works). Mix in the green salsa and lime juice and season to taste with salt. Then add in the tomato and stir to mix.

To finish the potato skins, top them with guacamole, sour cream, sliced jalapenos and a sprinkle of sliced scallions. Enjoy!

Make the Chili Butter

Melt the butter with the chili powder for seasoning in a small pot or in the microwave. Dump the finished popcorn into a large bowl (carefully remove any unpopped kernels, as it will be hot). Then drizzle all over with chili butter. Sprinkle with the bacon dust and shake the popcorn to mix. Then, add in the bacon crumbles. At this point, you can either serve or pack up and bag to take with you for tailgating.

Make the Pretzels

Preheat the oven to 450°F (230°C).

Divide the dough into 12 equal pieces and form them into balls. Shape each one into a braided roll (you can also do a basic pretzel twist, plenty of YouTube tutorials for that one) or a simple twist if you’re not a fan of the braid. Just be sure to press down the ends however you shape to ensure they don’t come apart in boiling.

To shape into braids, I take each of the 12 balls and divide into thirds. Then I press the ends together, braid and finish by pressing the second end firmly.

One by one, carefully place each pretzel into the boiling water for 30 seconds per side. I use a slotted spatula to turn them. Remove each twist from the water using a large slotted spoon or spatula and return it to the cookie sheet. Repeat until all the pretzels have boiled.

Brush the tops of the pretzel braids with the egg wash. Then, sprinkle with Parmesan and aged cheddar (only if you are eating the day you make or a day later. If freezing and making pretzels in advance, save the cheesy topping for reheating).

Bake the braids until golden brown in color, 10 to 12 minutes, rotating the pans halfway through. Remove the twists from the oven and allow them to cool for 5 minutes before serving.

Make the Dip

In a medium-sized saucepan, add butter and stir on medium heat to melt. Stir in the flour until a thick paste forms. Once the butter and flour have just come together, add in the milk and whisk to combine. Then whisk in the beer.

Season with smoked paprika and garlic powder. Stir in the cheeses until melted and incorporated into the sauce. Finish with mustard and worcestershire. Then season to taste with salt. Serve warm.

To reheat cheese dip the next day, you will have to add a bit more milk and whisk until warmed.

Notes on Making the Pretzels

These pretzels (like any fresh bread) are best on the day they are made but can be made in advance if stored properly. If you plan on making them in advance, hold off on the cheesy topping until you are reheating.

To store pretzels longer than a day, allow them to cool completely after baking. Then, wrap them individually in foil/plastic wrap and store them in a large plastic, sealable bag. The double wrapping will help them remain fresh.

To reheat, you can use the microwave or oven. To microwave, a pretzel at a time, swaddle the pretzel in a damp paper towel and microwave it in 15-second intervals until warm. To reheat a pretzel in the oven, open the foil wrapping of the pretzel and add a tablespoon of water to the edges of the foil. Re-wrap the pretzel loosely in foil and heat for about 3-5 minutes at 375F.

Assemble the Egg Rolls

Next, in a small bowl, whisk your egg. Then fill a medium-sized stock pot with at least 3 inches of oil and bring to boiling temperature (between 350-375F). Line a baking sheet with paper towels and get tongs ready.

To assemble the egg rolls, fill the center of an egg roll wrapper with about 2 tablespoons of the chicken filling. Fold over to form a triangle then pull back on the top layer to form an even roll of filling. Fold the two sides on top to create almost an envelope. Brush the remaining triangle with egg wash, then finish rolling. Watch the video to get an easier idea of how to roll them. They are very easy once you have the basic concept down.

Fry the egg rolls for about 3-4 minutes until golden brown. Then remove them with tongs and leave them to dry on your paper towel lined tray.

Serve once cool enough to eat with the Chili Marmalade Dipping Sauce.