Are we ready for some football? The club is open!

Re: Are we ready for some football? The club is open!

• cheekywife member

  February 2011

  this year, we're having Slow Cooker Pulled Pork and Italian Drip Beef 

  if we weren't serving the above on rolls, i'd be making some of these: 

  cheese pinwheel rolls
  

  1 ball pizza dough
  2 Tbls. butter
  1 ? 1 1/2 cups shredded cheese
  Parmesan cheese, grated
  kosher salt
  freshly cracked black pepper
  garlic powder

  Grab your dough (homemade or store bought).

  Plop it on a lightly floured board.

  Roll it out in a rough rectangle.

  Melt the butter. (I do this in the microwave. About 20 seconds on high usually does the trick.)

  Pour it in the center of your rolled dough.

  With your hand or a spatula, spread the butter to cover the dough.

  Sprinkle with grated Parmesan cheese.

  Sprinkle the dough with an even layer of finely shredded cheese. I used a mix of mozzarella and cheddar.

  You want to lay it on thick (cover the Parmesan so you don?t really see it), but not too thick.

  Sprinkle with a little kosher salt, freshly cracked black pepper, and garlic powder. If you want to add other ingredients (herbs, olives, etc.) add them in a thin layer now.

  Roll the dough up, so you wind up with a long tube. Tuck the cheese in as you roll, like you would when rolling a burrito or a spring roll.

  Next, whack it into about 12 pieces.

  Take one roll carefully, so that it doesn?t unroll. Set it in the corner of your prepared pan.

  Repeat with the rest of the rolls, until you?ve nestled them all in. Stick the ends into a corner together. They?ll sort of bake together into one roll.

  Cover with a lightly greased piece of plastic wrap. Set in a warm place to rise for about 30 minutes. Preheat your oven to 350 degrees.

  Pop into your preheated oven and bake at 350 degrees for about 20 minutes.

  They?re done when the dough is lightly browned, and the cheese has bubbled up and formed a nice, golden brown crust.

  Then airlift them out with a spatula or two. Serve warm, or let cool to room temperature. Pull apart. Serve and enjoy!

   

  http://www.thehungrymouse.com/2010/05/20/cheese-pinwheel-rolls/
  

  
  

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• cheekywife member

  February 2011

  and since the cheeseheads of green bay are playing in the big game on sunday, i think this would be a crowd-pleaser:

  stovetop mac & cheese
  

  • 1/2 pound elbow macaroni (or your favorite small shape pasta)
  • 4 tablespoons butter
  • 2 eggs
  • 6 ounces evaporated milk
  • 1/2 teaspoon hot sauce
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • 3/4 teaspoon dry mustard
  • 10 ounces sharp cheddar, shredded

  Directions
  

  1. In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
  2. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. With pot off the heat, stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
     

  note: i used almost an entire box of pasta and would highly recommend doing that since it was very creamy and i think would have been too creamy for me with only 1/2 the box

  

  http://christineskitchenchronicles.blogspot.com/2011/01/stovetop-mac-and-cheese.html
  

  
  

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• gapgirl972001 member

  

  February 2011

  Applebee's Hot Artichoke and Spinach dip
  

  
  

  Servings:

  10 10 10-12

  Servings Size

  •  

    Update

  • 1 (10 ounce) box frozen chopped spinach, thawed
  • 1 (14 ounce) can artichoke hearts, drained and roughly chopped
  • 1 cup shredded parmesan-romano cheese mix
  • 1/2 cup shredded mozzarella cheese
  • 10 ounces prepared alfredo sauce
  • 1 teaspoon minced garlic
  • 4 ounces softened cream cheese
  • pepper (optional)
  Change Measurements: US | Metric

  Directions:

  Prep Time: 5 mins

  Total Time: 35 mins

  1 Preheat oven to 350 degrees.2 Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (I used an 8" X 8" dish).3 Bake for 25-30 minutes or until cheeses are bubbling and melted.

  
  
  

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• cheekywife member

  February 2011

  and super bowl sunday isn't complete without beer

  chocolate guinness goodness
  

  • 8 large egg yolks
  • 1 cup sugar
  • One 14.9-ounce can Guinness Draught
  • 3 cups heavy cream
  • 7 ounces high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped

  In large nonreactive mixing bowl, whisk together egg yolks and sugar.

  Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth.

  Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.) Pour into blender and blend on high for 1 minute. Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap and refrigerate until chilled and set.

  Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool.

  Beat remaining cream until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among 6 glasses of pudding and serve.

  
  

  • Special equipment: Six 8-ounce old-fashioned glasses

  
  http://www.sprinklebakes.com/2010/03/guinness-chocolate-pudding-or-chocolate.html

   

  
  

   

  
  

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• sacey21

  February 2011

  well, i'll be alone for the super bowl (unless i go to my parents), but if i were to have a party i would make:

  Chicken Wings with Jala-Peach Sauce

  1 lb peachers, pitted & coarsley chopped

  1 pickled jalepeno chile, stemmed, + 3tbs pickling juice (whatever that is)

  1 tbs honey

  2 tsp dijon mustard

  1/4 tsp worcsestershire sauce

  s & p

  3 lbs chicken wings

  nonstick cooking spray

  -------

  1. using food processor, puree the peaches, pickled jalepeno and juice, honey, mustard & worcestershire; seaon with salt. pour 1/4 of sauce into large bowl and remaining sauce in small bowl.

  2. preheat grill or grill pan to med heat. seaon wings with salk=t & pepper and lightly coat with cooking spray. arrange on oiled grates and grill, turning occasioally, until no longer raw on the outside, about 6-8 min. brush wings with sauce. grill (continue to turn) until deep golden brown & charred in some areas, 8-10 min. toss wings with leftover sauce & serve. 

  Warning No formatter is installed for the format bbhtml

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• asf619 member

  

  February 2011

  We're not going to any Superbowl parties this year, and probably won't make anything special. But I've made these cupcakes to rave reviews in the past: Touchdown Poke Cupcakes 

  

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