Enjoy the Championship Games & SUPERBOWL 5O

Gather 50 of your closest friends and family for the big day; it's winter and we are so ready for a party.


Show preparation going on now:
    Superbowl field at Levi's Stadium is being readied with new sod that requires many men working long hours to complete.
    Beyoncé has been seen at USC practicing for Half-Time Show, joining Coldplay in this massive event.
    Did you know??...They have only 7.5 minutes to be in place on stage when show goes LIVE around the world.


I admit to not following the football season, but the Superbowl is infectious, and I love a house party. Most I have been to have been relatively tame; huge TV and tables decked out with lots of food. One guy had a table set up for school/college football trophies won by him and his sons. Football pride, that is what appeals to me, the camaraderie and excitement that draws you into a "Super" way to spend time with friends.
THE FOOD....Anything and everything goes! Below are recipes for the famous Buffalo Chicken Dip, as well as Texas Caviar Dip, Pulled Pork Sliders, and a Brownie Shortcake. Whatever you choose, enjoy and have a great time.

Mike's Pulled Pork Sliders

 Pulled Pork can be made day ahead in a slow cooker and served hot in same.

                    Delicious topped with fresh cole slaw; buy premade slaw or use Mike's recipe below.





Mike’s Pulled Pork Sliders
Ingredients:
1 Boston Pork Butt **- 4 ½ to 5 pounds
2 sweet onions, such as Vidalia
1 (12 ounce) can ginger ale
1 (18 ounce) bottle Sweet Baby Rays barbecue sauce (more optional)
In large slow cooker, place 2 halves of Vidalia onion on bottom. Place pork butt on top of onion. Place remaining onion, cut in half, on top of pork. Pour in ginger ale. Cook on low for 12 hours. DO NOT OPEN the slow cooker.
Next, drain off liquid. Shred pork meat and onions when cool enough to handle(shred with forks or your fingers). Return shredded pork to crock-pot, add barbecue sauce (adjust amount to taste).Cook on low for an additional 2 hours.
Serve on Pepperidge Farms Sliders, top with coleslaw. Makes 8 servings

** Boston butt is an inexpensive cut of meat that is frequently served as barbecue. Although the name may give the impression that the meat is from the hind-quarters of the pig, it actually refers to the upper part of the pig's front legs and is commonly called pork shoulder. As Boston butt is a tougher cut of meat it is best when slow cooked over low heat for several hours. Hence, using a slow cooker is a good way to get that meat fully flavored and fall-off-the-bone tender.

This coleslaw recipe is perfect for pulled pork sandwiches as it is mildly flavored and does not overpower the pork; what it does do is give you a cool, crisp layer of texture, which complements the meat.


Mike’s Coleslaw  
1 medium head green cabbage, finely shredded
1 1/4 cup mayonnaise
5 tablespoons apple cider vinegar
1/4 cup sugar or equivalent sugar substitute
Mix all ingredients, refrigerate overnight; drain off any liquid as you build slider.

BUFFALO CHICKEN DIP

“Eric first tried the dip at one of our friend's parties and really enjoyed it.  He has always loved buffalo chicken and different dips so the idea of combining the two was genius!  After the party, he went home and searched online for an easy buffalo chicken dip recipe. There are several different versions.  He never serves the dip with celery or crackers.  He believes it has to be served with Tostitos (and prefers the scoops).  You HAVE to use Frank's Red Hot...that's key! 

This has been a hit when we've had parties and is always tasty on Sundays when we watch football!”
Eric & Tracy


Ingredients:
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup bottled Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 and 1/2 cups shredded Cheddar cheese
Original recipe suggests celery and crackers for accompaniments:
     1 bunch celery, cleaned and cut into 4 inch pieces
     1 (8 ounce) box chicken-flavored crackers
Directions:
Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and ranch dressing, continuing to stir until well blended and warm. Mix in half of the shredded cheese, transfer mixture to a slow cooker. Sprinkle remaining cheese over top, cover and cook on low setting until hot and bubbly. Yields about 5 cups.
Note: If you do not have a slow cooker, mix all ingredients until smooth and place in ovenproof dish; bake at 350 degrees until bubbly hot, about 25 minutes.
TEXAS CAVIAR DIP
Ingredients:
1 cup olive oil
1/2 cup sugar
1 cup apple cider vinegar
1 (16 oz) can black beans, drained and rinsed
1 (16 oz) can black-eyed peas, drained and rinsed
1 (12 oz) can corn, drained and rinsed
1 medium red onion, diced
3 tablespoons jalapeno rings, diced (found in pickle section)
     Combine all ingredients, soak overnight.
     Before serving, strain off all liquid and serve.

     Very good served with Tostitos "Scoops

Brownie Shortcake Dessert


 Ingredients:
1 package (19.5 ounce) brownie mix
1 container (16 ounce) sour cream, divided
1 cup thawed whipped topping
1 tablespoon powdered sugar
1 teaspoon vanilla
3 cups cut-up strawberries and blueberries
Preheat oven to 350 degrees. Prepare brownie batter as directed on package; stir in one-half cup of the sour cream. Spoon into a greased and floured 9 inch round cake pan. Bake 45 minutes; cool 10 minutes. Remove from pan to wire rack; cool completely. (Can be baked day before)
Mix remaining sour cream, whipped topping, sugar and vanilla.
Cut brownie horizontally in half. Place bottom half on serving plate; spread with half of the sour cream mixture. Cover with top of brownie, remaining sour cream mixture, and fruit. Store in refrigerator.