Every year around Super Bowl time, I start searching the TV, Internet, cookbooks, newspapers – anything I can put my hands on to find new or interesting recipes for your upcoming Super Bowl Party.
There are so many recipes, it’s mind-boggling, so I tried to find some I know are tasty – tried and true winners that will also feed a crowd. That in itself was not a quick deal!
Anyway, in order to get a few different ones printed for you, I’m cutting back on the text of my article today and going with more recipes.
I hope you find one that will work for you, and I hope – for your sake, the best team wins! Have fun!
Poppyseed Ham and Cheese Sliders
1 lb. of deli ham thinly sliced
1/2 lb. of baby Swiss cheese
2 pkgs. (24 count total) of dinner rolls
1/2 cup of butter
2 tbsp. of prepared mustard
1 tbsp. of Worcestershire
1 tbsp. of poppy seeds
1/3 cup of brown sugar
Make sandwiches with the rolls, ham and cheese. Fill a 9x13 pan with the sandwiches (you can squeeze them in). In a medium sauce pan on the stove, bring to a soft boil the butter, mustard, worcestershire, poppy seeds, and brown sugar. Pour the sauce over the sandwiches. Cover with foil and bake at 350 degrees for approximately 20 minutes.
Cajun Slow-Cooker Pulled Pork
1/2 cup of apple cider vinegar
1/3 cup of ketchup
1/4 cup plus two tbsp. of Creole or spicy brown mustard
1 tbsp. of molasses
2 tbsp. of packed light brown sugar
2 tsp. of paprika
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder
2 links of Andouille sausage
1/3 cup of mayonnaise
8 soft sesame buns
Pickle slices and potato chips, for serving
Whisk one-and-a-half cups of water, the vinegar, ketchup, a one-quarter cup of mustard, the molasses and one tablespoon of brown sugar in a seven- to eight-quart slow cooker.
Combine the remaining brown sugar, the paprika, one teaspoon of salt, and two teaspoons of pepper in a small bowl. Rub all over the pork, then add the pork to the slow cooker along with the sausage. Cover and cook on low for eight hours.
Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes.
Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt.
Whisk the mayonnaise and the remaining two tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips. (Recipe courtesy of Food Network.)
Brown Sugar Smokies
A pound of bacon
1 16 ounce package of Little Smokie Sausages
1 cup (or more) of brown sugar
Preheat oven to 350 degrees. Cut the bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until the bacon is crisp and the brown sugar melted. (I always use more brown sugar – it’s so good!)
Southwest Chicken & Rice Salad
2 medium ears of sweet corn
1/4 cup of olive oil, divided
2 cups cubed of cooked chicken breast
1 medium sweet red pepper, julienned
2 jalapeno peppers, seeded and minced
2 tbsp. of minced fresh cilantro
1/4 cup of lime juice
1 garlic clove, minced
1 tsp. of chili powder
3/4 teaspoon of salt
1/4 teaspoon of pepper
1 cup of uncooked long grain rice
2 medium ripe avocados, peeled and cubed
Remove and discard corn husks and silk. Brush one tablespoon of oil over the ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut the corn from the cobs.
In a large bowl, combine the chicken, red pepper, jalapenos, cilantro, and corn.
In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper, and remaining oil; pour over the chicken mixture and toss to coat. Cover and refrigerate for two to three hours.
Cook the rice according to the directions on the package; cool. Just before serving, stir the rice and avocados into the salad. Yields 10 servings.
Easy Cheesy Buffalo Dip
1 tub (8 oz.) of cream cheese spread
1/2 cup of ranch dressing
1/2 cup of buffalo wing sauce
1 cup of finely chopped cooked chicken
1/2 cup of shredded mozzarella cheese
Heat your oven to 350 degrees. Mix the first three ingredients in a medium bowl until blended. Add the chicken and mozzarella; mix well. Spoon the mixture into a one-quart shallow baking dish. Bake for 20 minutes or until thoroughly heated. Stir before serving.