February 7, 2012

Super Bowl Food Frenzy

As promised, I'm sharing the recipes I used for our Super Bowl party. May I recommend starting early and accepting help in the kitchen if you plan to make this entire spread for a single event. I was lucky enough to have lots of help, and still finished, literally at kick off.

Slow Cooker Shredded BBQ
Courtesy of Bryce

1 boston butt
McCormick dry rub
1 cup apple cider vinegar
1/2 cup water
1 tablespoon liquid smoke
*Note these measurements are approximate and can be adjusted for what you like!

1. Cover your meat in dry rub.
2. Place it in your crock pot and add the vinegar, water, and liquid smoke.
3. Cook on low for 8 hours.
4. Remove from crock pot and allow to cool long enough you won't burn yourself then start shredding! Serve warm with the sauce you love most, or try your hand in making your own.. if I told you our sauce recipe, I'd have to kill you!

Cheesy Pigs in a Blanket

Refrigerated cans crescent rolls
Little smokies
American cheese

1. Preheat your oven to 400 degrees. Grease your cookie sheets, even when using foil.
2. Cut your crescent rolls into two pieces each, creating two smaller triangles
3. Place a piece of cheese on each newly formed triangle.
4. Roll the little smokie up into the cheese and crescent roll.
5. Tuck the end in, and lay it down on the cookie sheet, with the end on the bottom so it doesn't come unrolled.
6. Bake as instructed on the crescent roll can, roughly 11-12 minutes.

You can see when I got busy and accidentally left a cookie sheet of pigs in the oven too long. Oops! Good news is, they don't burn easily so they were still really yummy! Mustard is a favorite for dipping!

Chocolate Heath Bar Trifle
(This is a GREAT dessert to make ahead!)

1 box chocolate fudge cake mix
(oil and eggs as needed in most cake mixes)
2 boxes instant chocolate pudding
1 cup strong brewed coffee
cool whip
heath candy bar, crushed

1. Bake the cake as box indicates. Allow to cool fully. Crumble.
2. Mix chocolate pudding as package indicates. Set aside.
3. Reserve about a cup of crumbled cake for the very top. Divide in half the remaining crumbles. Put one half in the bottom of your trifle or bowl. Pour half your brewed coffee into the cake.
4. Add half the chocolate pudding, layering it over the cake crumbles.
5. Add half the cool whip.
6. Sprinkle crushed candy bars over the cool whip.
7. Repeat with all layers, ending with heath bar on the very top.
8. Refrigerate for at least two hours to chill.

Fruit Salad with Cinnamon Sugar Chips

1 pack tortillas
butter cooking spray
 1 tsp cinnamon
 1 cup sugar
1 lb strawberries
2 golden delicious apples
2 kiwis
1 tablespoon brown sugar
2 tablespoons fruit preserves (I used Strawberry Jelly)

1. Peel and cut up all your fruit.
2. Add fruit preserves and brown sugar and and mix up. Refrigerate for 2 hours to chill.
3. In the meantime, cut your tortillas into slices.
4. Mix your cinnamon and sugar in a bowl. Add as much cinnamon as you like.
5. Lay on cooking sheet and spray with butter cooking spray. Flip over and spray other side as well. Dip your buttered slices into the cinnamon- sugar mixture.
6. Return each to the cookie sheet and bake/toast in your oven until lightly browned. (350 degrees, 10ish minutes)
Serve! Delish!

Here are two additional recipes I used, which were wonderful:

(Note: By experience I learned not to hit a button on the blender and walk away. Use the "pulse" button to avoid a completely liquid salsa ;) )

So so good! Now my favorite Guac recipe! It's a must- try!

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