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Sunday, Feb. 1: Super football, food and time!

January 27, 2009
By Mary Ann Menendez - Staff Writer

Super Bowl Sunday on the first day of February should not mean super work for the cook in the kitchen.

As an unofficial American holiday, a certain winter Sunday is the time when almost every pair of eyes in the great U.S.A. is glued to the TV, no matter the screen size. It's time to watch the best of the best in the NFL.

To make it easy on everyone who is anticipating the tempting tastes of hot tantalizing tidbits along with touchdowns, field goals and the half-time show, consider the use of the convenient crockpot.

The marvelous invention sits quietly on the kitchen countertop and works its magic at a low temperature.

If you're expecting a gang of friends and family who will be invading your living space, hand out several crockpot recipes to them. They can bring some of their tempting fare in their own crockpots when they darken your doorway!

You have to love this country it's the only place a day can be set aside for the glory of the grinding gridiron.

Crockpot Dogs

1 pound bacon

1 pound hot dogs

1 box brown sugar

Cut bacon in half. Cut hot dogs in fourths. Wrap bacon around hot dog pieces and secure with toothpick. Place in crock pot and pour brown sugar over them. Cook on high 3-4 hours or until bacon is brown.

Crockpot Chili

3 1/2 pounds trimmed, boneless chuck, cut into 1 and 1/4-inch pieces

1/4 cup all-purpose flour

1 12-ounce bottle dark, malt beer

1 large onion, chopped

3 jalapeos, chopped (remove seeds, if desired)

1/4 cup chili powder

1 tablespoon chopped garlic

2 teaspoon ground cumin

2 teaspoon dried oregano

1 teaspoon salt

1 avocado, pitted and diced

1/2 cup diced red onion

1/2 cup sour cream

Cilantro sprigs

In large slow cooker, toss beef with flour to coat; stir in beer, onion, jalapenos, chili powder, garlic, cumin, oregano and salt. Cover and cook on high 4 and 1/2 hours or low 7 to 7 and 1/2 hours, until beef is fork-tender. Top chili with avocado, red onion, sour cream, and cilantro sprigs. Serve with cornbread, if desired.

Crockpot Tortilla Soup

1 pound shredded, cooked chicken

1 (15 ounce) can whole peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chile peppers

4 cloves garlic, minced

2 cups water

1 (14.5 ounce) can chicken broth

1 teaspoon cumin

2 teaspoon chili powder

1/2 teaspoon black pepper

1 (10 ounce) package frozen corn

1 tablespoon chopped cilantro

7 corn tortillas

Vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder and pepper. Stir in corn and cilantro. Cover, and cook on low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into strips. Spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Crockpot Reuben Dip

16 ounces sauerkraut, drained

1 (8 ounce) package cream cheese, softened

2 cups shredded Swiss cheese

2 cups shredded cooked corned beef

1/4 cup Thousand Island dressing

In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and Thousand Island dressing. Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.

Crockpot Meatballs

12 ounces chili sauce

1 (16 ounce) can whole cranberry sauce

27 ounces Bavarian-style sauerkraut, undrained

1 cup water

Three-fourths cup packed brown sugar

1 (16 ounce) package frozen meatballs

In a medium mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir. Cook the mixture, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.

Crockpot Fondue

1 pound ground beef, cooked and drained

8 ounces mozzarella cheese

1 envelope spaghetti sauce mix

2 (15 ounces) cans tomato sauce

2 tablespoons cornstarch

1 pound sharp cheddar cheese

1/2 cup dry red wine

Italian bread, cut in chunks

In the crockpot combine beef, spaghetti sauce mix, tomato sauce and cheeses. Cook on low for 2 hours. Turn switch to high. Dissolve cornstarch in wine. Add to the crockpot and cook for additional 15 minutes on high. Dip Italian bread chunks in the fondue.

Crockpot Cider

4 cinnamon sticks, broken

1 teaspoon allspice, whole

1 teaspoon whole cloves

7 cups apple juice

1/3 cup packed brown sugar


1 cup rum

Tie cinnamon, allspice and cloves in spice bag or cheesecloth. In a crockpot, combine spice bag, apple juice, rum and brown sugar. Cover; cook on low for 3 to 4 hours. Discard spice bag. Ladle hot punch into cups; float about 1/2 teaspoon of butter on top of the cider in each cup.

Crockpot Punch

1 quart apple brandy

1 cup peach brandy

2 cups apple cider

2 cinnamon sticks

Combine ingredients in crockpot. Cover and heat on low for 3-4 hours. Remove cinnamon sticks. Serve hot.

Crockpot Beans

5 cans pork and beans

1 can cranberry sauce

1 small onion, chopped

1 tablespoon prepared mustard

1/2 cup maple syrup

Chopped ham, as much as you like

Combine beans, cranberry sauce, onion, mustard, syrup and ham in crock pot and cook on high for 6 hours.

Crock Pot Cobbler

1 package frozen unsweetened peach slices, thawed, undrained

1 package frozen mixed unsweetened berries, thawed, undrained

1 package frozen unsweetened blackberries, thawed, undrained

2/3 cup sugar

1 and 1/3 cup all-purpose flour

3 tablespoon brown sugar

1 and 1/4 teaspoon baking powder

1/4 teaspoon grated nutmeg

1/4 teaspoon salt

6 tablespoons butter, cut up

1/2 cup heavy cream

1 teaspoon vanilla extract

1 teaspoon cinnamon sugar

Whipped cream

Combine the undrained fruits, sugar and 1/3 cup flour. Mix well. Cover and cook on the high heat setting 1 to one and one-quarter hours. Stir well. Just before the time is up, in a food processor combine the remaining 1 cup flour, brown sugar, baking powder, nutmeg, and the salt. Add the butter and process until crumbly. Add the cream and vanilla and process until the mixture forms a ball. Drop dough by spoonfuls, evenly on top of the fruit. Dust the mounds of dough lightly with the cinnamon-sugar. Cover and continue cooking on high for about 90 minutes or until the dough is cooked through. Serve with whipped cream.



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