The big game is next weekend and Jay and I teamed up with our facebook friends and Stauffers of Kissel hill Supermarket to cook up and test out some recipes to serve to the football fans in our lives.
BBQ Franks recipe from Renita Marshall
Ingredients: package of little franks, package of bacon and brown sugar.
Directions: wrap franks with 1/3 slice of bacon, place in baking dish, cover with brown sugar and bake at 350 degrees until bacon is as crisp as you'd like.
Buffalo Chicken Dip from Danielle Fink
Ingredients: 2-10 ounce cans of chunk chicken drained, 2- 8 ounce packages of cream cheese softened, 1 cup of ranch dressing, 3/4 cup of hot sauce, 1 1/2 cup shredded cheddar cheese, 1 bunch of celery cut into 4 inch pieces, 1 box of chicken flavored crackers.
Directions: heat chicken and hot sauce in skillet over medium heat until well heater. Stir in cream cheese and ranch dressing and cook until well blended and warm. Mix in half of the shredded cheese and transfer the mixture to slow cooker. Sprinkle the rest of the cheese over top. cover and cook on low until hot and bubbly. Serve with celery and crackers.
Southern Caviar recipe from Valerie Hobbs
Ingredients: 1 can of corn, 1 can of black beans, 1 can of chick peas, 1 can of black eyed peas, 1/2 cup of onion, 2 chopped tomatoes, half cup parsley, 2 cloves of garlic, 8 ounces of italian dressing.
Directions: chop and mix all. Refrigerate at least 2 hours and serve with tortilla chips.
Loaded Potato Skins recipe from Heather Barthold
Ingredients: potatoes, bacon, green onions and cheddar cheese.
Directions: bake potatoes in tin foil for 1 hour at 350 degrees. Let cool. Cut potatoes in half and scoop out middle. Set middle aside in a bowl. Deep fry potatoes at 350 degrees for about 2 minutes or until crispy. While potatoes are frying, mix together all ingredients with center portion of potato that you set aside. After potatoes have deep fried, let cool and then scoop mixture into skins. Serve with a side of sour cream.
In honor of the big game, Jay and I decided to make a sandwich native to Pittsburgh and one native to Wisconsin.
Pittsburgh Ham BBQ Sandwich
Ingredients: 1/2 cup butter, 1 small onion, finely chopped, 2 cups ketchup, 1/3 cup distilled white vinegar, 1/2 cup water, 3 tablespoons brown sugar, 2 teaspoons prepared yellow mustard,2 tablespoons Worcestershire sauce, 1 1/2 pounds chipped chopped ham, 8 Kaiser rolls, split, 1 cup pickle relish
Directions: Preheat oven to 275 degrees. Melt the butter in a large skillet over medium-high heat; cook and stir the onions in the butter until translucent, about 5 minutes. Stir the ketchup, vinegar, water, brown sugar, mustard, and Worcestershire sauce into the skillet with the onions; simmer about 10 minutes. Stir in the ham; cook until heated through and the sauce is bubbling, 5 to 7 minutes more. While the ham simmers, heat the Kaiser rolls in the preheated oven until toasted, 5 to 7 minutes. Assemble the sandwiches by dividing the ham mixture among the toasted Kaiser rolls, topping the ham with pickle relish. Serve hot.
Wisconsin Corned Beef Sandwich
Ingredients: 1 can of corned beef hash, 2 tablespoons mayo, 1 table spoon basil pest sauce, ½ teaspoon hot sauce, bacon and frozen Texas toast.
Directions: cook corned beef to desired doneness. Combine mayo, pesto and hot sauce and add to corned beef mixture. Cook bacon and Texas toast according to package directions. Lay a piece of Texas toast in frying pan that’s been coated with cooking spray. Put bacon on toast and then cover with corned beef mixture. Place slice of tomato on top and cover with another piece of bread. Heat until toast is golden brown.