SSCC Recipes

broomstacking spreadOne of curling’s traditions is broomstacking: the social get-together after each game. Originally, after completing a curling game on the pond, curlers would stack their brooms in front of the fire and enjoy beverages with the opponent. Today, curlers socialize after the games in the club’s bar area, warm room, or at a local restaurant or bar.

Our club members take turns bringing snacks and treats to broomstacking, and sometimes they’re met with an “I have to get the recipe to this!” That’s what this section is for: so we (and you!) can enjoy some of our favorite broomstacking food any time.


Hot Pepper Jelly Dip

from Beth


  • 1 jar of hot pepper jelly
  • 1 1/2 cups shredded cheddar cheese (I like the mix of white/yellow that is finely shredded)
  • 1 1/2 cups chopped walnuts (I buy the chopped ones and chop even smaller)
  • 1 bunch scallions, chopped
  • 2 heaping tablespoons mayonnaise

Mix cheese, walnuts, scallions, and mayo in a bowl (the mayo this binds it all together).  Pour and spread into a shallow dish like a pie plate. Spread pepper jelly over the top. Tastes awesome when served with Frito scoops (delicious sweet/salty mix).


Kielbasa and Pineapple

from Joanna

Kielbasa and PineappleIngredients:

  • 3 1-lb kielbasa links – cut on diagonal
  • 1 can crushed pineapple (in juice)
  • 1 cup light brown sugar
  • 1 tablespoon – more or less – mustard, yellow or spicy brown

In a large skillet add kielbasa and cover with water. Bring to a boil, then simmer for approx 3 hours, stirring occasionally (until most of the water is gone). Add pineapple and juice, brown sugar and mustard, and stir. Simmer approximately 1 hour (until most of the liquid is gone). Place in crockpot to keep warm.


Decadent Chocolate Delight (crockpot cake)

from Joanna


  • 1 package chocolate cake mix (about 16 ounces)
  • 8 ounces sour cream
  • 1 cup semisweet chocolate chips
  • 1 cup water
  • 4 eggs
  • ¾ cup vegetable oil
  • 1 package (4 serving size) instant chocolate pudding

Coat 4 quart crockpot with nonstick cooking spray. Combine all ingredients in medium bowl, mix well, then transfer to the crockpot and cover. Cook on low 3-4 hours or high 1½ to 1¾ hours.


Yum Yum Brownie Muffins

from Joanna


  • 1 box devil’s food cake mix
  • 1 can solid pack pumpkin (15 oz)

Mix the 2 ingredients in a bowl — it takes a bit of work but it will mix together. DO NOT add anything else. (The mixture will be very thick.) Place batter into muffin (or mini muffin) tins lined with paper or sprayed with nonstick cooking spray. Bake @ 400 degrees for 20 minutes.


Potato Chip Cookies

from Kieran (via Martha)


  • Potato Chip Cookies2 sticks unsalted butter, softened
  • 3/4 cup packed light-brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 4 cups coarsely crushed salted potato chips (from a 7-ounce bag), divided — crunchier chips (like Cape Cod) work better
  • 1 cup pecans, toasted and coarsely chopped
  1. Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.
  2. Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.
  3. Roll dough into balls, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 10-12 minutes. Let cool completely on baking sheet.


Apple Pie Burritos

from Joanna


  • apple pie burrito8 flour tortillas
  • 6 medium-sized tart apples (like Granny Smith) peeled & sliced/diced
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons flour
  • 1 tablespoon lemon juice
  • dash of nutmeg (about 1/8 teaspoon) — optional
  • 1 1/2 tablespoons melted butter (to brush tortillas)

Cinnamon sugar to sprinkle on top of tortillas:

  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Stir 1/4 cup sugar and 1 teaspoon cinnamon together until well blended.

Preheat oven to 350° F.  Butter/grease a 9×13 baking dish. Combine all of the dry ingredients in a bowl. Toss the sliced/diced apples in the lemon juice, then pour the dry mixture over the apples. Stir to coat well.

Place 1/2 cup of the apple mixture in the center of a tortilla and spread. Roll the tortilla and place in pan, seam down. Repeat for remaining 7 tortillas. Once rolls are in the pan, lightly brush with melted butter and sprinkle with cinnamon sugar, making sure to sprinkle in-between each roll on the sides.

Cover with foil and bake on the middle oven rack for 40-50 minutes, until apples reach desired texture. Once done, remove and enjoy hot or cold. (This is great served warm with vanilla ice cream.)

Baking Tips

  • For crispier tortillas, remove foil with 10 minutes left for baking.
  • For a QUICK version you can use canned apple pie filling. Brush the tortillas with butter and sprinkle with cinnamon sugar. Cover with foil and bake for 15 to 20 minutes.


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