Friday, February 3, 2012

Super Bowl Snacks


Will you be watching the Super Bowl this Sunday? This year will be Giants vs. Patriots. We're cheering for the Giants here, since none of our favorite teams made it this year.

A big part of the Super Bowl is the food. I've heard before that the Super Bowl is the 2nd largest food consumption day in the US, second only to Thanksgiving. Football and food go hand in hand...especially when it comes to the Super Bowl.

What will you do for the Super Bowl this year? We sometimes stay home and host a party here. We've celebrated the Super Bowl different ways before. We have stayed home, we've hosted parties, we've gone to parties at friends houses, and years ago we used to get together with my family (who are big football fans). No matter what we do it's always a blast. Whether you watch for the game or the commercials, the Super Bowl is always entertaining.

What kind of foods do you like for watching the Super Bowl? We've done a little of everything. Appetizers, potluck with friends, chili, ordered pizza, subs and more. My favorite would probably be preparing appetizers. This was it's easy for everyone to grab little bites of food when they are hungry. You can have a big plate or just keep going back to the kitchen for more all night. And small, easy to eat appetizers are great so you never have to take your eyes off the game.

This year we decided just to stay home. Since having a kid we're never able to do anything past halftime of the Super Bowl anyway. He always needs to go to bed, and he will especially this year since he has school in the morning. Actually his normal bedtime (school nights) is just after kickoff. We'll see how he does (maybe he'll take a nap Sunday), and he'll probably get to stay up a little later than normal. But I'm not letting him stay up to watch the whole game.

Just because we're the only ones watching the game, doesn't mean that we can have good snacks. I have prepared a little menu that has a little of everything. And I thought of things that I already had on hand to use. This made buying extras a little easier and cheaper too. Here's what I'm serving on Sunday- Bourbon Dogs, Western Potato Rounds, Homemade Soft Pretzels, and Knock-You-Naked Brownies. And you can find all these recipes below...in case you need some Super Bowl inspiration or they just sound good.

Enjoy! And whatever you do for the Super Bowl, have fun and be safe!! Enjoy the game too!




Bourbon Dogs
from Cooks.com

1 lb. cocktail hot dogs
3/4 c. bourbon
1/2 c. ketchup
1/2 c. brown sugar

Mix bourbon, ketchup and sugar. Add hot dogs. Simmer for 1 hour. Serve hot.


Western Potato Rounds
from Pampered Chef

2 large unpeeled baking potatoes (about 1 1/4 lb)
Vegetable oil (or cooking spray)
1 c. shredded co-jack cheese
6 bacon slices, crisply cooked, drained & crumbled
1/3 c. green onion slices
1/4 c. barbecue sauce

Preheat oven to 450. Cut potatoes into 1/4-inch slices. Spray both sides of potato slices generously with oil and place on baking stone/pan. Bake 20 minutes or until lightly browned; remove from oven. Combine cheese, bacon & green onion. Using a pastry brush, brush potato slices with barbecue sauce; sprinkle with cheese mixture. Return potato slices to oven. Bake 3-5 minutes or until cheese is melted. Makes about 24 slices.

Homemade Soft Pretzels 
from FoodNetwork.com (Alton Brown) 


1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

 *I like to serve with a little butter brushed on and cinnamon and sugar on top. Or plain and dipped in cheese sauce.



Knock-You-Naked Brownies
from FoodNetwork.com (Pioneer Woman) 

1 stick butter, melted, plus more for greasing
All-purpose flour, for dusting
1/3 plus 1/2 cup evaporated milk
One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
1 cup finely chopped pecans
60 caramels, unwrapped
1/3 cup semisweet chocolate chips
1/4 cup powdered sugar, sifted

Preheat the oven to 350 degrees F. Grease and flour a 9-by-9-inch baking pan.

Begin by pouring 1/3 cup evaporated milk into a bowl with the cake mix. Add the melted butter and the chopped pecans. Mix the ingredients together; it'll be pretty thick!

Divide the dough in half down the middle. Press half of it into the bottom of the prepared pan to make the first brownie layer. Bake until slightly set, 8 to 10 minutes. Then remove from the oven and set aside.

While the brownie layer is baking, in a double boiler (or glass bowl set over a bowl of simmering water) combine the caramels and the remaining 1/2 cup evaporated milk. Stir occasionally until the caramels are totally melted and the mixture is smooth. Pour the caramel mixture over the first baked layer, spreading so it's evenly distributed. Sprinkle the chocolate chips all over the top.

Next, on a clean surface or a sheet of waxed paper, press the remaining dough into a square shape slightly smaller than the baking pan. Carefully set it on top of the chocolate chips. Bake for 20 to 25 minutes. Remove the pan from the oven and let the brownies cool to room temperature. Cover the pan and refrigerate the brownies for several hours to allow them to set.

When you're ready to serve them (or give them to someone you love!) sprinkle generously with the powdered sugar and cut them into large rectangles before removing from the pan. These are absolutely killer, my friends. Make them for someone you really, really love... or someone you want to love you back.

It'll work. Guarantee it.

*I will leave the nuts out of this one, since Matt's not fond of nuts in recipes. I'm sure they'll be almost just as yummy!