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The Blonde Cucina: Make Your Super Bowl Party a Success With These Recipes

by and on January 31, 2015 9:30 AM

Super Bowl XLIX is set — it will be the Seattle Seahawks and New England Patriots.

Now, I know everyone is still bitter about the six-time Super Bowl champion Pittsburgh Steelers not making it to the big game this year, but you just have to come to terms with that.

You have two things you need to decide; who you are rooting for; and what’s on your menu for your Super Bowl party.

In my last column, I gave you some great super-simple recipes that would work for any party — especially a Super Bowl party — including Buffalo Chicken Dip, Beer Fondue and Beer Brats. Let’s be real: When you hear the words Buffalo chicken, beer and brats, the first thing that pops into your head is sports, right? Well, let’s dive into this topic some more to make sure your Super Bowl party is a victory!

As I said last time, keep it simple when putting together your party. You want to have fun like everyone else, so make it easy for you and your guests. After all, Super Bowl Sunday is about the three Fs — football, friends and food.

Here's a Super Bowl checklist to help you keep it simple:

■ Food (nachos or “walking taco” bar, pizza, variety of dips and dippers, Mini Game Day Club Sandwiches, Bacon-Wrapped Sweet Sausages, ice cream sundae bar)

■ Enough fridge space or coolers for all food and drinks

■ Drinks (beer, soda, water and 50-Yard Line Punch)

■ Ice

■ Napkins, plates, bowls and cutlery

■ Seating

■ TV

Remember, you want your food to be easy to eat and transportable for your guest. In the excitement over a touchdown you may have to clean up a plate or two, so when making your menu remember these inevitable issues.

Now, for the recipes for some of the tasty treats mentioned above. 

 

MINI GAME DAY CLUB SANDWICHES   

2 12-piece packages of sweet Hawaiian rolls (the small dinner roll size)

About 1 pound Virginia ham

About 1 pound oven-roasted turkey

About 1 pound roast beef

8 slices Swiss cheese

8 slices provolone cheese

8 slices sharp cheddar cheese

1 stick butter

2 teaspoons Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon freeze-dried chives

Using two 9-inch by 13-inch pans (I buy disposable ones to make clean up even easier), place bottom half of each roll into them.

Place ham, turkey and roast beef (about 1 shaved slice of each) on the rolls. Cut the cheese slices into 4 equal parts and place 1 small piece on each sandwich. Continue to add the meat and cheese in a stack: ham, Swiss, turkey, provolone, roast beef and cheddar. Put the tops of the rolls on each sandwich.

In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and chives. Wait until all butter is melted, then brush the melted mixture over the sandwiches. Cover with foil and let sit in the refrigerator overnight. Heat the oven to 375 F and bake for 15 minutes. Serve.

 

BACON-WRAPPED SWEET SAUSAGES

2 pounds bacon

20 smoked sausage links, cut in half

2 sticks butter

4 cups brown sugar

Heat oven to 375 F.

Wrap each sausage link half with a strip of uncooked bacon. Place all wrapped sausages in a single layer in 2 disposable baking dishes.

Melt the butter and 2 cups brown sugar, stirring until mixed well. Pour the butter and brown sugar mixture on the wrapped sausages. Sprinkle the remaining 2 cups of brown sugar evenly over the sausages.

Bake sausages for 15 to 20 minutes, then turn heat up to 400 F for about 5 minutes, or until bacon becomes crispy.

 

50-YARD LINE PUNCH

1 bottle cranberry-raspberry juice
1 bottle refrigerated pink lemonade
1 can frozen limeade concentrate
1 bottle moscato
1 bottle sparkling sweet white wine
1 pint fresh raspberries
1 lime, sliced
1 lemon, sliced

Empty all ingredients into punch bowl or large serving container. Stir and serve.

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This story was produced by the staff at the Centre County Gazette. It was re-published with permission. The Centre County Gazette is a weekly publication, available at many locations around Centre County every Thursday morning.


Ciara Semack is the owner of The Blonde Bistro in Bellefonte. She is the mother of one and a lifelong resident of Centre County. Her column appears every other week in the Gazette. Questions, suggestions and comments can be directed to [email protected]
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