SUPER BOWL XLIII

The Tampa Bay Buccaneers' home field will play host to Super Bowl XLIII.

COMPLETE INFORMATION ABOUT SUPER BOWL XLIII

There aren't too many places I'd rather be right now than in Tampa, Florida. I can almost smell the salty surf, feel the warm sun, and see the pelicans soaring. And, oh yeah, hear the Super Bowl crowds cheering. But I'm stuck in a much colder and drearier place, so I'll have to make do with eating like the fans of the two teams heading south for this year's Super Bowl.

The Menu

This is the one party in the year when you should definitely not plan a sit-down meal. This is a casual event where a lot of the activity will be focused around the television. Whether they're watching the game, laughing at the commercials, waiting for a replay, or listening to a commentator, your guests will want finger food that can be eaten away from the table.

Sausage-Cheese Balls

These little appetizers make a big hit with any crowd. They continue to be one of our most-requested recipes!

3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

DIRECTIONS:

1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.

2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes.

Do-Ahead Tip
Want to make these savory cheese balls ahead? Your options are many! You can:

Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.

Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.

Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.

Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.

Success
It's true. You don't need to cook the sausage before using it when making this recipe.

Caribbean Island Lime Shrimp

Instead of paying big bucks for that name-brand lime shrimp in the freezer case, it's easy to make your own at home with a simple marinade and a flash in the pan. Great served over white rice. This dish is also good as a room temperature appetizer for parties.

Ingredients:
1/4 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
1/2 cup orange juice concentrate
1/8 cup tequila (see Note)
1 Tbsp Triple Sec or Cointreau orange liqueur
1/4 cup cilantro, chopped
2 cloves garlic, pressed
1/4 cup minced sweet onion
1/2 tsp curry powder
1 tsp kosher salt
1/4 tsp turmeric
1/2 tsp ground cumin
1/4 tsp cayenne pepper, or more to taste
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
1 to 1-1/2 pounds fresh shrimp, peeled and deveined, tails left on for presentation if you wish

Preparation:
Measure 1/4 cup olive oil, lime juice, orange juice concentrate, tequila, Triple Sec, cilantro, garlic, sweet onion, curry powder, salt, turmeric, cumin, cayenne pepper, and black pepper into a large zip-top bag. Seal and squish contents to mix. Add shrimp to marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 1 hour. (Do not over-marinate or the citrus acids will "cook" the shrimp.)

Heat a large heavy skillet over medium-high heat. Add 1 Tbsp olive oil to hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side.

Do not overcook the shrimp or it will become rubbery. Add the reserved marinade to the pan. Cook 1 minute, then remove shrimp and keep warm. Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce.

Serve Caribbean Island Lime Shrimp over white rice. This dish is also good as a room temperature appetizer for parties.

Note: If you do not normally stock tequila and/or Triple Sec at home, simply pick up the mini single serving bottles. This recipe will use about half of a mini bottle of each. If you cannot consume alcohol, simply leave them out.

Yield: 4 servings

5-Layer Mexican Dip

1 can (15-1/2 oz.) refried black beans

1 Tbsp. chili powder

1/2 tsp. ground cumin

1 cup Sour Cream

1 cup Shredded Cheddar Cheese

1/3 cup green onion slices

1/3 cup sliced pitted ripe olives

1 medium tomato, chopped

Make It
MIX beans, chili powder and cumin.

SPREAD onto bottom of 9-inch pie plate.

Top with layers of the remaining ingredients; cover.

REFRIGERATE several hours or until chilled.

Serve with tortilla chips.

Chicago Style Italian Sausage and Pepper Deep Dish Pizza

2 tablespoons olive oil
4 cups thinly sliced yellow onions
Salt
Freshly ground black pepper
4 cups thinly sliced green bell peppers
1 pound Italian sausage links, cut into 1/2-inch pieces
1 recipe of Basic Pizza Dough
12 ounces grated mozzarella cheese
2 cups tomato sauce
2 tablespoons dried oregano

Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Add the peppers. Season with salt and pepper. Continue to saute for 3 minutes. Remove from the heat and set aside.

In a large saute pan, over medium heat, add the sausage and render for 4 to 6 minutes.

Remove and drain on paper towels.

Divide the dough in half and roll into a 14-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Sprinkle each pizza with 6 ounces of the grated cheese. Spoon 1/2 of the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Spread 1 cup of the tomato sauce over the top of each pizza. Sprinkle each pizza with 1 tablespoon of oregano.

Bake the pizzas for 25 to 30 minutes or until golden brown. Remove the pizza from the oven and cut into individual servings.

Basic Pizza Crust Recipe

1 3/4 cup warm water
1 (1/4-ounce) package active dry yeast (recommended: RapidRise)
2 teaspoons salt
4 1/2 to 5 cups bread flour
3 tablespoons olive oil, plus more for bowl
Cornmeal, for pan
Preheat oven at 450 degrees F.
Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.
Put the salt and 2 cups of the flour into a food processor. Pulse 5 times to blend. Pour in the yeast and water and pulse 5 times. Add the olive oil. Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended. As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns, until the dough is smooth and elastic.
Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a tea towel. Allow the dough to rise in a warm place for about 45 minutes, until doubled in size, then punch it down. Divide it in half; each half will make 1 (12-inch) pizza.
Place on a cornmeal-dusted pizza stone, pizza pan, or cookie sheet. Roll up edge slightly to create a ridge around the pizza. Bake for 16 to 18 minutes, or until crust is light brown.
Cook's Note: If using only half dough, freeze the other half. Place the dough in a resealable freezer bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold then allow it to come to room temperature before adding toppings

Chicago Hot Dogs

The famous Chicago Dog is known the best hot dog in the world. If you really want to get it right, choose a good sausage and load it up as high as you can get.

Ingredients:
8 good hot dogs
8 hot dog buns
2 tomatoes
16 pepperoncini peppers
1/2 cup onion, chopped
1/2 cup sweet pickle relish
celery salt

Preparation:
Cut tomatoes into thin slices, then cut in half to make half circles. Grill hot dogs over a medium high heat until browned, about 4 minutes, turning occasionally. Open hot dog buns and grill for 1 minute cut side down.

Assemble dogs by placing 2 slices of tomato on the bun, then the hot dog, and then the peppers. Now top with mustard, onions and relish. Sprinkle on some celery salt and you have a real Chicago Hot Dog.

Buffalo Chicken Wings

Ingredients:
4 to 5 pounds chicken wings
Freshly ground black pepper
Salt (if desired)
4 cups vegetable oil
4 Tablespoons butter or margarine (1/2 stick)
5 Tablespoons Louisiana-brand hot sauce or Tabasco sauce
1 Tablespoon white wine vinegar

Preparation:
Chop off the tip of each chicken wings, and discard it.

Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.

Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fat fryer until it starts to pop and sizzle (around 400 degrees F).

Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally.

When done, remove them to drain on paper towels and cook the remaining wings.

Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of wine vinegar. Stir well and remove from the flame immediately.

Place the chicken on a warm serving platter, pour the sauce on top, and serve.

Yield: 8 to 10 servings

Note: Buffalo Chicken Wings are traditionally served with blue cheese dressing and celery sticks.

Baby Back Ribs (Slow Cooker)

While the folks down in Florida will be watching the game in short sleeves, the rest of us will be bundled up in sweaters. Which is why cooking ribs for the game in a slow cooker is so much better than freezing outside by your grill.

Ingredients:
4 pounds pork baby back ribs
1/4 cup of barbecue sauce
1/3 cup dark brown sugar
1 tablespoon paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoon salt
1 teaspoon ground cumin
3/4 teaspoon black pepper
3/4 teaspoon white pepper
3/4 teaspoon ground oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon sugar

Preparation:
Trim excess fat from ribs.

Combine dry ingredients and rub over the surface of the ribs.

Place ribs in slow cooker or Crock-Pot standing on their edge with the meaty side out.

Cook for about 8 hours.

Remove ribs from slow cooker and brush with barbecue sauce.

Ground Beef Nachos

Ingredients:
1 package of ground beef (the amount is up to you)
1 can of refried beans
1 can of tomato sauce
1/2 cup chopped bell green pepper
1/2 cup chopped onion
1 envelope of taco seasoning
1 cup of grated cheddar cheese
1 bag of plain tortilla chips

Preparation:
Heat oven to 350°.

Cook ground beef in a large saucepan or Dutch oven. Add all ingredients but the cheddar cheese and chips to the pot and simmer for 10 to 12 minutes.

While it is simmering, pour the chips into a casserole dish.
Spread hot mixture over the chips; sprinkle grated cheddar cheese on top and put in the oven for 20 minutes or until cheese is melted and browned.
Nacho delight recipe serves 4.

Football Field Cake

This fun cake will be the focal point of your dessert table at your next football party whether it's for a child's birthday, the NFL playoffs, or the Super Bowl. This cake uses green tinted coconut for the grass, but you could use vanilla frosting that has been tinted green if you know your guests aren't fans of coconut.

You will need:

1 13" x 9" sheet cake that has been frosted chocolate (my preference) or vanilla.
7 oz. shredded, sweetened coconut that has been tinted by shaking in a plastic bag with 1 teaspoon green food gel
1 pretzel rod divided in two parts
4 short pretzel sticks, 2 of which have been divided in half
1 cup white chocolate chips
1 can white decorator frosting
Assorted football cake decorations such as footballs, plastic players, team flags

Make Goal Posts

Place 12" square piece of wax or parchment paper on cookie sheet.

Place chocolate chips into microwave safe bowl. Melt at 50% power for 1 minute. Stir. Continue heating at 50% power for 30 seconds each time until smooth consistency is reached.

Dip pretzels into melted chocolate, tapping off excess. Place on prepared paper and form into goal post shapes.

Once goal posts have been made, transfer cookie sheet into refrigerator to chill.

Evenly spread coconut over top of cake, reserving 1/2 cup for touch-ups as needed.

Draw lines with decorator frosting on field to create yardage markings and end zone.

Insert pretzel field goals into end zones.

Finish with cake toppings. In this illustration a football was created using melted dark chocolate that was formed into a football shape. Laces were created using white frosting.