Super Bowl Extravaganza- Long After The Game Fades, The Memory of the Food will Cheerfully Linger On

People eat more food on Super Bowl Sunday than any other big day in the year including Thanskgiving!  So, the big question becomes, “What am I going to make?”  Do I see furrowed brows? Do I hear panic in the air? Hold on…Let’s not go there this year.  There’s two ways to approach this big, showoff celebration. How? Here’s how:

Buffet Plan Number 1 - Super Easy and Delicious

Menu:  Deli Sandwiches, Salsa and Chips,  Store bought Coleslaw and Potato Salad, Canned Baked Beans mixed with Cocktail Wieners, Brownies and Ice Cream. Serve buffet with cans of chilled soda and beer.

1.  Deli turkey, ham and roast beef slices with store bought bakery buns served on platters so that the guests can make their own custom sandwiches.  Arrange deli slices decoratively on one platter. Place buns on another. Put out hamburger pickles, ketchup and mustard and that’s all there’s to it.  Arrange platter(s) the night before and cover with plastic wrap. Refrigerate deli and pickle platters. Place on buffet table about 10 minutes before guests arrive.

2.  Make brownies, cool and cover tightly.  Serve with ice cream after halftime.

3.  Warm baked beans and cocktail wieners. Serve in crockpot on low setting.  Place on buffet table about 10 minutes before guests arrive keeping electrical cord safely against the back of the wall or on the table where no one can trip on the cord.

4.  Set out chips and salsa about 30 minutes before guests arrive.

5.  Place cold cans of soda and beer in a cooler filled with ice packs or on that buffet table in a large, festive, plastic bowl.

Buffet Plan Number 2 – Brats and Brisket!

Menu:  Cheesy Nachos, Buffalo Wings, Fresh Fruit Platter with Fruit Dip,

Brats and Chips, Brisket Sliders, Chocolate Éclair Pie

Cheesy Nachos

1-2 bottle mild or medium taco sauce

1-2 8oz bag shredded Mexican blend cheese

1-2 bag nacho chips

Sour cream

1. On a microwavable serving plate, cover with a single layer of chips.

2.  Spoon 1/3 cup taco sauce over chips.

3. Sprinkle 1 cup cheese over all.

4. Microwave, uncovered, until it melts, about 30 seconds or a little more depending on your microwave.

5.  Serve hot with a dish of sour cream on the side.

6. Make as many platefuls as needed.

Buffalo Wings (For Low Calorie WIngs, see my Sat. Feb 4, 2012 blog)

Peanut oil for deep frying

Dry ingredients:

1/2 cup all-purpose unbleached flour

¼ tsp each salt, cayenne (red) pepper, salt

Wings:

12 chicken wings, cut

Sauce:

¼ cup each butter and hot sauce

1/8 tsp each black pepper and garlic powder (not garlic salt)

Dressing:

1 bottle blue cheese dressing

1. In a ziploc gallon sized plastic bag add dry ingredients.  Toss in wings, close bag tightly, and shake to coat. Place in refrigerator for 1-2 hours.

2. Heat about 3 inches of oil in deep, big pot or deep fryer to 375 deg. F., just enough to cover the wings when once they are added.

3. While oil is heating, in small pot gently melt over low heat the liguid ingredients, stirring slowly periodically. Remove from heat. Cover and let sit.

4. Deep fry wings in hot oil (wings should sizzle immediatley when they hit the oil) for about 12-15 minutes or until golden, turning once.  Remove to a plate lined with paper towels to absorb extra oil.

5.  Place wings in a large serving bowl, cover with melted butter mixture and serve with blue cheese dressing.

Fresh Fruit Platter with Fruit Dip

Mix the following together and refrigerate for at least one hour:

1 (8oz) pkg. softened cream cheese

1 jar marshmallow fluff.

Serve with fresh fruit and toothpicks on the side (strawberries, fresh pineapple, kiwi, etc.)

Beer Brats: Spray a skillet with cooking spray. Add brats. Cook over medium-high heat until browned, about 5 minutes, turning links often. Reduce heat to medium-low. Remove skillet from heat and slowly pour in ½ cup beer (water works too). Cover and gently simmer for 12 - 15 minutes or until cooked through, internal temperature of 160 deg. F.  Keep warm in skillet.  Serve with a big bowl of chips.  

Brisket Sliders: Place a large, trimmed brisket in a large crockpot. Add a 16-18 oz. bottle of good barbecue sauce. Cover and cook on low overnight.

Next morning, take the brisket out and discard the sauce  Slice very thinly or shred, depending on how tender it already is, and put it back in the crockpot. Add a FRESH bottle of barbecue sauce to the meat; cover and cook on low for 4 more hours.

Set out a platterful of freshly, slice rolls next to the shredded beef in the crockpot on the buffet table. Keep warm in the crockpot and take precautions with the cord.

Chocolate Éclair Pie – Make a day ahead

(This is a great choice since it is cool and refreshing but will satisfy everyone’s sweet tooth, chocolate and vanilla lovers alike!)

1 box graham crackers
2 small boxes INSTANT French vanilla, vanilla, or chocolate pudding
3 cups whole milk or canned evaporated milk ( or 2 ½ cups milk with ½ cup Kahlua)
1 large container thawed Cool Whip, not fat free
11 ounces milk chocolate chips

1 cup heavy cream

1 tablespoon Kahlua(optional)

1.  In a deep mixing bowl, combine milk and pudding according to box directions. Using a whisk blend in Cool Whip. Let set up in refrigerator.

2.  In a  9 x 13 inch baking dish, line bottom with graham crackers, breaking pieces to fill the spaces. Pour half of pudding mixture on top of graham crackers. Add a second layer of graham crackers. Pour remaining pudding mixture on top. Add a third layer of graham crackers.

3. Warm milk in saucepan just til it begins to simmer (tiny, small bubbles around the edge of the pan). Remove from heat and pour in chocolate. Let sit 20 – 30 seconds. Then stir until smooth.  Add Kahlua if using.

4. Pour over cake and refrigerate for at least 24 hours.  Make this on Saturday morning and it will be ready for Super Bowl Sunday dinner.