It’s Super Bowl Sunday!
I’m sure that there is at least one person in your house who is looking forward to the big game tonight; I know D is all ready making plans to settle in as soon as the pre-game show kicks off.
Me? Well…. I can take it or leave it I guess. I’ve never really become a huge sports fan; but if you ask me to choose a team to root for today I pick the Seahawks.
Why? It’s sure not because I know anything about them; I really don’t. It’s simply because my FB friend Jim Bryant does some awesome work for them. If you want to look at some of the best sports photography around (or any photography for that matter) be sure to look him up. After all you don’t win all those awards for shabby work! Go Jim!! I’m sure he doesn’t remember it at all but he helped me out a great deal with tips back when L was still in high school and spending most of her time on one court or another. Thanks again for all the help Jim!! One of these days I really need to get back to DPS; I have so much yet to learn. -BulldogMom
Oh; back to the point of this post…
I just wanted to share a few recipes with you that we will be feasting on around here today. Sadly I haven’t taken any photos of these tasty foods yet. I might have to correct that problem later today. So for no particular reason I’ll toss in a random shot of a cute little teddy bear enjoying some fresh hot buttery popcorn. Hey; popcorn is a good Super Bowl snack too!
1 boneless beef chuck roast (3 pounds)
1 can beef broth (original recipe called for 14 ½ oz but most of them are actually only 14 oz)
1 medium onion, chopped
¾ cup ketchup
¼ cup packed brown sugar
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
¼ teaspoon garlic powder
¼ teaspoon paprika
Place the roast in a 13×9 roasting pan and add the broth and onion.
Bring to a boil on top of the stove, turning meat once.
Cover with foil and bake in the oven at 350 for 2 ½ to 3 hours or until the meat is tender.
Remove roast and cool slightly then shred meat with two forks and return to the pan.
Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, garlic powder, and paprika.
Cover with foil again and bake for another 30 minutes.
Serve on buns.
Mini Corn Cakes
1 tablespoon melted butter
1/3 cup chopped green onion
1/3 cup chopped red bell pepper
1 cup fine soft bread crumbs
½ cup biscuit mix
1 teaspoon sugar
¼ teaspoon salt
1/8 teaspoon ground red pepper
2 eggs slightly beaten
11 oz can whole kernel corn, well drained
Mix all ingredients in a large bowl.
Drop by rounded tablespoons onto a lightly greased cookie sheet.
Press into 1 to 1 ½ inch rounds.
Bake at 400 for 6 to 8 minutes.
Flip them over like a pancake.
Bake for another 6 to 8 minutes or until nicely browned.
Serve with Sweet and Spicy Sour Cream Dip.
Sweet And Spicy Sour Cream Dip
8 oz sour cream
¼ cup maple flavored syrup
2 tablespoons brown sugar
1/8 to ¼ teaspoon ground red pepper
Mix well and chill.
Perfect dipping for Mini Corn Cakes!
1 pound hamburger ¼ cup green onion
8 oz tomato sauce
1/8 cup chopped green chilies
1 teaspoon Worcestershire sauce
1 pound Velveeta
Brown hamburger and onion.
Add tomato sauce, green chilies, W. sauce, and Velveeta.
Cook stirring occasionally until cheese is melted.
Season to taste with garlic powder.
Serve warm with tortilla chips.
½ tablespoon finely chopped celery
½ tablespoon finely chopped onion
2 tablespoons shredded carrot
½ tablespoon finely chopped yellow, red, or green bell pepper
2 tablespoons finely chopped cucumber; peeled and seeded
4 oz cream cheese
1 tablespoon sour cream
½ tablespoon lemon juice
dash of white pepper
dash of salt
Blend all ingredients on low speed until well mix. Chill.
Serve as a spread for bagels, crackers, crisp breads, or even as
a sandwich spread with a slice of tomato and crisp lettuce leaves.
Have a great day everyone!!