Sunday, February 6, 2011

Super Bowl Munchies

We are football people.  Sundays you won't find us at church you will find us in front of the tv from 10 am till the final play of the Sunday night game.  It's an addiction.  Ok, it may be more than an addiction because we also watch the Thursday night games from week 10 on and on Saturdays you will find us glued to the college games.  Oops, I almost forgot about Monday Night Football.  I love singing along to Faith Hill right before opening kickoff.  Yeah, it's a way of life.  September thru February don't even think about asking me to leave the house on Sunday.  Usually this is equated to men but I'd be very interested in knowing how many of the girls are with me.  For the record I'm rooting for the Packers.

Superbowl is much more than football.  It's also about the food! What's on the menu this year?  Sirloin sliders with horseradish mayo, potato skins, lil smokies, and viking cookies.  The lil smokies are non negotiable but everything else rotates.  We eat the potato skins a couple times a year but we've never tried the sliders or the cookies before. Everything was so delicious.

Ground Sirloin Sliders with Horseradish Mayo (original posted here.)

1 1/2 pounds ground beef chuck
2 tsp minced garlic
1/4 cup minced onion
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup mayonnaise
2 Tbs sour cream
3 Tbs prepared horseradish
1/4 tsp salt
1/8 tsp freshly ground black pepper
6 slices bacon
12 dinner roll-sized buns, split in half
2 Tbs butter, melted

In a large bowl, using your hands, gently mix the chuck, sirloin, garlic, onion, salt and pepper.  Place in fridge for at least an hour so flavors can blend.

Meanwhile make the mayo.  In a small bowl, whisk together the mayonnaise, sour cream and horseradish. Season the mixture with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Cover the mixture, and refrigerate it until ready to serve.

Preheat your oven to 400 degrees F, place the bacon on a broiling pan for 15 to 20 minutes.  Drain the bacon on paper towels, and break it into 2-inch pieces. Set aside.

Preheat a nonstick skillet over medium heat.  Place 6 burgers at a time in skillet and cook 4 minutes each side or until you reach desired doneness,

While the burgers are cooking, brush the insides of the rolls with the melted butter and place on a baking pan.  Turn on the broiler and broil rolls until slightly brown between 2-3 minutes.

Assemble burgers by slathering the top bun with mayo, placing a half piece of bacon on each bun and placing the burger on top.  Enjoy!

Potato Skins
6 medium baking potatoes
3/4 cup cheddar cheese, shredded
3 tablespoons butter
6 slices bacon, fried and crumbled
1/3 cup green onion, thinly sliced
salt & pepper

Arrange on a baking sheet and bake in 375 degree oven for about 1 hour or until tender.

Let stand until cool enough to handle. Cut potatoes in half lengthwise and scoop out centers, leaving 1/8" potato in shell.

Melt the butter and brush shells with the butter, inside and out. Place, cut side up, on baking sheet. Bake in a 500 degree oven for 20 minutes or until brown and crisp.

Distribute some bacon, onion, and cheese in each shell.  Bake just until cheese melts.

Lil Smokies
12 oz chili sauce
1 cup jelly, grape
2 lb sausages (little smokies)

Mix all ingredients and cook over medium low heat in a medium saucepan for 30 minutes.

Viking Cookies (from the Carrot Cake Murder by Joanne Fluke)
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp cardamom
2 1/4 cups flour
1 1/2 cups white chocolate chips
1 1/2 cups rolled oats

Heat oven to 350 degrees.

Cream butter and sugars together until light and fluffy.  Add vanilla and eggs one at a time.

In a seperate bowl sift together flour, baking powder, baking soda, salt, cardamom, and cinnamon.  Add the dry ingredients into the creamed mixture in two batches.  Stir in vanilla chips and rolled oats.

Drop by teaspoons onto a greased cookie sheet, up to 12 cookies a sheet. Squish cookies with back of spatula.  Bake for 11 to 13 minutes, cool for 2 minutes, and remove to a wire rack to cool completely.

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