In the Kitchen
These recipes will ensure a successful Super Bowl party
By Jeanine Nistler
Well at least you won’t need to worry about the Minnesota Vikings being in this year’s Super Bowl.
The reason that’s a good thing is even though it’s fun rooting for the home team, the Vikings have had a way of leaving people with broken hearts, not to mention sick stomachs, thanks to a history of ineptitude in the big game.
So this year, we Minnesotans can concentrate solely on the food. No need to worry about the score and the possibility of being a five-time loser.
Super Bowl parties are great because the skies the limit. Thing big. Think outside the box. Heck, think outside the stadium.
Party hosts and hostesses have been known to turn out football-shaped breads, to serve chips and dips in helmets, to decorate cookies with intricate team logos in perfectly hued icing.
Others eschew such fanciful foods and focus instead on volume: a veritable vat of chili, a complete complement of crackers and chips (full fat, reduced fat, fat free, whole grain, multi grain, gluten free, you get the idea).
Whether you are so adept at creating party platters that you could have your own show on the Food Network, or your idea of hosting a great party is having plenty of cold beer and cracking open a can of mixed nuts, you’re likely to find some recipes here to make this year’s Super Bowl gathering a success.
Recipes featured...
Recipes
Baked Chicken Wings
1 cup cayenne pepper sauce (hot sauce)
1 teaspoon garlic salt
24 chicken drummettes
2 tablespoons butter or margarine
1 cup Original Bisquick® baking mix
3/4 teaspoon onion salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
Bleu cheese dressing
Stir together hot sauce and garlic salt until blended. Pour over drummettes; cover and refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 450 degrees F. Melt butter in jelly roll pan, 15-1/2 x 10-1/2 x 1 inch, in oven. Stir together Bisquick mix, onion salt and peppers. Remove chicken from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.
Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces are cut. Serve with dressing and celery sticks.
Source: www.about.com
Crockpot Beer Cheese Dip
½ cup beer
¼ teaspoon Tabasco sauce
1 pound process cheese spread loaf, cut into cubes
Mix all ingredients in 1- to 2-quart slow cooker. Cover and cook on high for 40 minutes until cheese melts. Stir until mixture is smooth. Scrape down cooker sides.
Turn heat to low. Dip will hold for 4 hours if you stir it occasionally.
Source:www.about.com
Sweet & Sour Cocktail Wieners
1 10-ounce jar grape jelly
½ cup mustard
1 pound hot dogs, cut
1 small can pineapple tidbits (optional)
Microwave jelly until thin, about 30 seconds. Stir in mustard and wieners. Microwave on high 3-4 minutes until heated through – or just throw into crockpot. Add pineapple if desired.
Source: www.cooks.com
Rum Wienies
1 package turkey hotdogs
1 cup ketchup
1 cup brown sugar
1 cup rum, light or dark
Combine ketchup, brown sugar and rum in a baking dish. Cut hotdogs into bite-size pieces and stir into the sauce. Bake at 350 degrees F. for 2 hours, stirring occasionally. Serve with toothpicks.
Source: www.cdkitchen.com
Basil and Pesto Hummus
16 ounces garbanzo beans (chickpeas), drained and rinsed
1/2 cup basil leaves
1 clove garlic
1 tablespoon olive oil
1/2 teaspoon balsamic vinegar
1/2 teaspoon soy sauce
Salt and ground black pepper to taste
Combine the garbanzo beans, basil, and garlic in a food processor; pulse several times. Use a spatula to push mixture from sides of processor bowl. Pulse the mixture again while drizzling in the olive oil. Add the vinegar and soy sauce; pulse until combined. Season with salt and pepper.
Source: www.allrecipes.com
Chili
1 ½ pounds lean ground beef or turkey
1 large onion, finely chopped
2 jalapeno peppers, cut into 1/8-inch-thick slices
3 tablespoons chili powder
1 can (14 ½ ounces) fat-free reduced-sodium beef broth
2 cans (15 ounces each) kidney beans, drained, rinsed
1 can (28 ounces) tomato puree
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
½ teaspoon ground black pepper
¼ cup finely chopped fresh cilantro
8 ounces shredded sharp cheddar cheese
Brown meat in Dutch oven or large deep skillet on medium heat. Drain if necessary. Add onions and jalapeno peppers. Cook 5 to 7 minutes or until tender, stirring frequently. Add all remaining ingredients except cilantro and cheese. Stir. Reduce heat to low. Cover. Simmer 1 hour, stirring occasionally.
Source: www.kraftfoods.com
Beer Butt Chicken
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
Salt and pepper to taste
1 12-ounce can of beer
1 4-pound whole chicken
Preheat an outdoor grill for low heat.
In a small skillet, melt ½ cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt and pepper.
Discard or drink half of the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with melted, seasoned butter.
Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about three hours, or until internal temperature of the chicken reaches 180 degrees F.
Source: www.allrecipes.com
Round Layered Party Sandwich
A ssorted sliced deli meats
Assorted sliced cheeses
Olive oil
Vinegar
Salt and pepper
Thinly sliced tomatoes
Thinly sliced red onions
Pepperchinis, drained and stems cut off
Soft cream cheese with garlic and chives
A loaf of round, crusty bread
Cut a slice at the top of the loaf (not very deep into the bread) and remove the insides of the bread, leaving it hollow. Spread cream cheese spread on sides and bottom and cover well. This will help seal the bread.
Start constructing your sandwich with a layer of cheese, being sure to cover the entire bottom of the bread going around in a circle. The first layer of cheese should come up the sides a little. Follow with a layer of each type of meat. After the meat layers add the tomato and onion, then sprinkle with oil and vinegar and salt and pepper. Add some pepperchinis. Repeat the process, ending with a layer of cheese. Be sure to press down all layers well so the sandwich to be very compact. Be sure to fill the bread completely to the top.
Spread cream cheese on the inside of the top you cut off. Place top of bread back onto your sandwich, being sure to align it so it looks like it was never cut off. Wrap tightly with plastic wrap and refrigerate for at least 1 hour before serving. To serve, cut like a pie into wedges.
Source: www.fabulousfoods.com
Gourmet Roast Beef Deli Sandwich with Fruit Kebobs
1 loaf crusty Italian bread
1 pound deli roast beef, rare
Dijon mustard
Freshly cracked black peppercorns
Pinch of coarse Kosher salt
Provolone cheese, sliced
Red onion, sliced
Kosher dill pickles
Arugula leaves, washed and trimmed
1 dill pickle (garnish)
Black pitted olive (garnish)
Decorative toothpick
Slice bread in half horizontally. Dig out excess bread, leaving approximately 1 inch on the bottom and sides. Slather both halves generously with Dijon mustard according to taste.
Start building the sandwich with roast beef, add salt (optional) and pepper to taste, Provolone cheese, red onion, dill pickles and arugula leaves. Replace the top and slice into individual servings. Place a sliced pickle on top of each slice, top with a black olive, pierce through with a toothpick and serve.
Fruit Kebobs:
Use any type fresh fruit, i.e., cubed melon (cantaloupe, honeydew, watermelon), or strawberries, or grapes, or sliced kiwi, or fresh cubed pineapple, etc. Use decorative toothpicks (wooden or plastic) and make little kebobs with two or three pieces of different fruit, be creative. Serve with the sandwich and salad.
Source: www.whatscookingamerica.net
Hot Brown Sandwich
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1/2 cup freshly grated Parmesan cheese
1 egg, room temperature and beaten
Salt and black pepper to taste
1/2 cup prepared whipped cream
8 slices toasted white bread, crust trimmed off
1 pound cooked turkey breast, thinly sliced
Grated Parmesan cheese for topping
1 (2-ounce) jar diced pimientos, drained
8 bacon slices, fried crisp
In a large saucepan over medium heat, melt butter. Gradually add flour, stirring constantly, until smooth and free from lumps. Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat. Add Parmesan cheese and stir until melted and well blended.
In a small bowl, beat egg. Gradually add 1 cup of hot sauce, 1/3 cup at a time, to the egg, stirring constantly. Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste. Fold in whipped cream.
For each sandwich, place two slices of toasted bread on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top, and serve immediately.
Makes 4 servings of two open-faced sandwiches each.
Source: www.whatscookingamerica.net
Mushroom-Pepper Pizza
1 teaspoon olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/2 pound mushrooms, thinly sliced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 pound purchased or homemade pizza dough
1 cup canned no salt added tomato sauce
1/8 teaspoon cinnamon
8 ounces part-skim mozzarella cheese, thinly sliced
In a large nonstick skillet, heat the oil over moderate heat. Add the bell peppers and saute for 5 minutes or until crisp-tender. Add the mushrooms, oregano and salt, and cook for 4 minutes or until the mushroom liquid has evaporated. Set aside.
Preheat the oven to 450 degrees F. Spray a 12-inch pizza pan or large baking sheet with nonstick cooking spray. Pat the dough into a 12-inch round. Cover and let stand in a warm spot for 25 minutes or until doubled. Bake for 5 minutes.
In a small bowl, combine the tomato sauce and cinnamon. Spoon over the pizza. Top with the pepper mixture and the mozzarella. Bake for 15 minutes or until the cheese has melted and the crust is browned.
Source: www.food.yahoo.com
Football Cookies
1 roll (16 ½ ounces) refrigerator sugar cookies
1 container chocolate creamy ready-to-spread frosting
White decorating gel
Preheat oven to 350 degrees F. Freeze dough 30 minutes.
Cut dough into ¼-inch slices. With floured fingers, shape each dough slice to form a football. On ungreased cookie sheets, place slices 2 inches apart.
Bake 7 to 11 minutes or until set and golden brown. Cool 1 minute. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Spread frosting over cookies. With white decorating gel, draw laces on each football.
Source: www.pillsbury.com
Triple Chocolate Brownies
1/3 cup butter
3 squares unsweetened chocolate
2/3 cup flour
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
¾ cup sugar
1 teaspoon vanilla
1 cup white chocolate chips
Icing:
4 ounces milk chocolate
3 tablespoons butter
Brownies:
Melt butter and chocolate together. Set aside to cool. In a small bowl, combine flour, baking powder and salt. In a large bowl beat eggs. Blend in sugar. Add chocolate mixture and vanilla. Stir in flour mixture, and white chocolate chips. Pour into a greased 8 inch square pan. Bake at 325 degrees F. for 18 to 20 minutes. Cool.
Icing:
Melt milk chocolate and butter together. Spread over the cooled cake. Cool and cut into squares. Store in refrigerator.
Source: www.donogh.com
Peanut Butter Cake & Chocolate Peanut Butter Frosting
2 cups sifted all-purpose flour
1 ½ cups sugar
2 ½ teaspoons baking powder
¾ teaspoon salt
½ cup shortening, room temperature
2/3 cup milk
2 eggs
¼ cup milk
2 tablespoons peanut butter
Frosting:
6 ounces chocolate chips
½ cup butter or margarine
½ cup to ¾ cup sifted confectioners sugar
1 ¼ cups peanut butter
Preheat oven to 350 degree F. Grease and flour two 8-inch cake pans and line with waxed paper. Sift dry ingredients together in a large bowl. Add shortening and milk; beat for 2 minutes at medium speed with an electric mixer. Add eggs and milk. Beat for 1 minute. Add peanut butter to batter; beat at low speed until thoroughly mixed.
Divide batter equally between the pans and bake.
For icing, spread with your favorite peanut butter while cake is warm or make chocolate peanut butter frosting: Melt chocolate chips and butter in a double boiler. Add confectioners sugar and peanut butter and beat until smooth. Chill for about 15 minutes or until frosting is of spreading consistency.
Source: www.recipes4cakes.com