Friday, February 2, 2018

Super Bowl Menu and Food

Everything you need for tasty 
Super Bowl party...
It's on the blog today!!

A printable menu...great recipes and more!!

Here's a printable menu...

Fly Eagles Fly Cheese Ball Recipe:

2 packages Philadelphia Cream Cheese-softened
2 scallions chopped fine- white and some green
1 cup shredded sharp cheddar cheese
1/4 cup dried Armor beef, chopped fine-found in the aisle near canned tuna
1/2 teaspoon garlic salt
1 tablespoon sour cream
splash of Worcestershire sauce
pinch of black pepper

Mix softened cream cheese, garlic, sour cream, pepper,  and Worcestershire.
Add the shredded cheddar cheese, chopped onions and chopped dried beef, mix until combined.
Chill until ready to serve


Step 1.
 Put prepared cheese mixture onto a piece of plastic wrap.
Step 2. Make a volcano (cone) shape and set volcano shape onto platter.
Step 3. About 1/4 way down from top, make a neck by gently indenting the cheese, keep the plastic wrap on while shaping the eagle. With the wrap still on, fashion a crude eagle head with beak shape.  (See photo above)
Step 4. Remove wrap. 
Step 5. Decorate: Place pecans onto the bottom of the cheese. Add the pecans like roof shingles, slightly overlap the second row on top of the first row. Make 3 rows of pecans encircling the eagle body. (See photo above)  Press shredded white cheese onto the head (Monterrey Jack or Mozzarella)  If shredded cheese is reluctant to adhere, use the help of a fork to gently push cheese onto the head.
Step 6. Cut a triangle shape from a yellow bell pepper for the beak, insert into the cheese ball.  Add eyes, I used pecan pieces.

TIP: A friend suggested for nut allergies:
 Use pretzels in place of the pecans for the brown feathers...Great idea!!

Make Ahead: The Eagle Cheese Ball  can be created
up to two days ahead... 
Be sure to
cover well and refrigerate.
 (I love Press and Seal for something like this)
Keep chilled until 30 minutes before serving.
Serve with crackers, pretzels, celery and carrots.

Patriots Beer Cheese Football Cheese Ball:

2 packages Philadelphia Cream Cheese
1 packet dry ranch seasoning ( Hidden Valley Ranch Seasoning)
6 ounces-beer
2 cups shredded sharp cheddar cheese

Mix softened cream cheese and ranch seasoning until combined.
Add 6 ounces of beer, stir well. ** If making cheese into a football shape, add only 4 ounces-for a slightly thicker consistency.
Add the shredded cheddar cheese.  Cheese mixture will thicken.
Chill at least two hours. 

If desired, form cheese into a football shape, add small pepperoni to cover the surface, add string cheese for laces.

Serve with pretzels. 

Loaded Tater Tots for a Crowd
Tater Tots
½ teaspoon garlic salt
¼ teaspoon pepper
1 ½ cups shredded cheddar/Monterrey jack cheeses
½ cup sliced scallions
½ cup crispy crumbled bacon
Sour cream-the squeezable kind works great for this recipe.
Optional:  wooden skewers
Bake tots on a large rimmed baking sheet according to package instructions.
Remove from oven, sprinkle tater tots with, garlic salt, pepper, shredded cheddar and Monterrey Jack cheeses.
Return to the oven for 4 minutes or until cheese has melted.
Top with chopped scallions, chopped crispy bacon, and sour cream.

Tater Tot Skewers
Using wooden skewers and crispy tater tots, slide 5-6 tots onto a wooden skewer.
Return skewered tots to baking sheet, add the spices and cheese- bake for 3-4 minutes or until cheese has melted.  Top with bacon, scallions and sour cream.  Makes a great grab and go side dish for parties.
Tip- The skewers work best with crispy tater tots, under baked tots will fall off skewers.

Mini Boston Cream Pies
Blue Ribbon Kitchen

1 package boxed yellow cake mix (24 cupcakes)
1 package vanilla or French vanilla instant pudding
 ¾ cup heavy whipping cream
1¼ cups semi sweet chocolate chips
Make 24 yellow cupcakes according to box instructions, using cupcake wrappers.
Let cupcakes cool, once cool, freeze cupcakes for at least 30 minutes-or until ready to assemble.
Warm 1 cup heavy cream in microwave until hot, but not boiling.
Pour warmed cream over the chocolate chips in a small bowl.
The warmth from the cream will melt the chocolate.  Stir until the chocolate sauce begins to come together.  The ganache will thicken and become shiny as it cools.
Make the instant pudding according to package instructions.  Fill a piping bag with the prepared pudding.
When ready to assemble:
Remove the cupcakes from the freezer.
Remove the cupcake wrappers.
On a cutting board slice each cupcake through the middle. (Freezing the cupcakes helps prevent crumbs and prevents the cake from tearing.  Slicing a very cold or frozen cake will help create a smooth cut.)
Pipe a dollop of pudding on the bottom half of the cupcake.  Add the top piece of cake and place about ½ tablespoon of the chocolate ganache on top.  The ganache will naturally spread over the top of the cupcake; however you may use an off-set spatula or the back of a spoon to spread it to the edges.
Chill the cupcakes until ready to serve.

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