With a great Superbowl Party comes the great responsibility for providing awesome food.  These recipes will make the most of the slow cooker in your kitchen and keep warm food for your guests all night long.  You do not need the slow cooker, but this also cuts the risks of making your guests sick by keeping food warm and in the “safe zone” for serving.

Buffalo Chicken Wing Dip

Ingredients

2 8-ounce packages cream cheese, cut into quarters

3 C shredded, cooked chicken (about 2 breasts…I like Cajun style seasoning for this part)

2 C shredded cheese (Mozzarella and Old Cheddar with a bit of Monterey Jack)

¾ C Hot Sauce (make your own or use store bought as long as it is vinegar based hot sauce…adjust to heat preference)

1 tsp garlic (minced…but you can use powdered)

½ tsp onion p(minced…but you can use powdered)

2 Tbsp Honey

2 C chopped green onions for garnish

¼ C blue cheese crumbled on top for garnish

 

Season, cook and shred the chicken breast.

In a pot over medium heat add cream cheese, hot sauce, and shredded cheese.  Stir until it is completely blended.  Incorporate the honey, garlic, onion and chicken.

Place in a slow cooker set to high for 2 hours.  (You can also use a conventional oven set to 250F for 2 hours.)

Reduce slow cooker to low and use it to keep your dip warm throughout you entire party.  Top with your garnish and enjoy!

 

Homemade Pretzels

Ingredients

1 ½  C warm water (yes…you can use beer as a substitute)

1 Tbsp sugar

2 tsp kosher salt

1 package active dry yeast

4 ½ C All-purpose flour (cake flour is too fine)

2 oz. unsalted butter (melted)

 

You will also need:

Vegetable oil to grease cookie sheet

10 C water (if you choose to boil them)

2/3 C baking soda (if you choose to boil them)

1 large egg yolk beaten with 1 tablespoon of water (use this to glaze the pretzels before baking them.)

 

You can also use a bread maker for this in the event you have one.  It will be about 2 hours on the Dough cycle.

In the bowl of a stand mixer add the water, sugar and kosher salt and sprinkle the yeast on top.  Rest this mixture for about 5 minutes or until the mixture begins to foam.

Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl (4-5 minutes).

Remove the dough from the bowl and cover with plastic wrap.  Let the dough rest in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil and set aside.

If you chose to boil them (yes it does add to the recipe and helps with the colouring), bring 10 cups of water and the baking soda to a rolling boil in a large pot.

Once you are ready, turn the dough out onto a slightly oiled work surface and divide into equal pieces depending on how many pretzels you would like to make.   You may need to add additional flour to allow for easier handling of the dough (if it is to sticky).  Roll out each piece into a rope and shape however you would like to.

If you chose to boil, place the pretzels into the boiling water, one at a time, for 30 seconds. Remove them from the water using a large flat spatula.

Place boiled pretzel on your prepared baking sheet.  Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the Kosher or coarse salt. Bake until dark golden brown in color, about 12 to 14 minutes (use the oven window with the light on…leave the oven door closed until ready to remove )

Transfer to a cooling rack for at least 5 minutes before serving.

 

Donair with Halifax Style Sauce

Ingredients

2lbs lean ground beef (keep in mind Lamb, Pork, Bison, Lobster whatever you have will work)

3 Tbsp cold water

2 tsp oregano (fresh or dried…I like fresh)

¼ C Onion (minced)

2 Garlic cloves (minced)

1/2 Tbsp black pepper

Salt and Pepper to taste

 

Mix all ingredients together in a metal bowl.  Make sure everything is incorporated into the meat as you form it into a ball.

Take the ball and throw/slam the meat like a baseball into the bowl.  You will need to fold it after each toss back into a ball.  Do this about 20 times.

Bake in your oven or grill with indirect heat on your BBQ @ 300F.  It is best if you let the meat rest before slicing (in fact about 4 hours to overnight keeps it together quite well).

For the sauce:

1 can of evaporated milk

1/3 C white vinegar

¼ C sugar

1 tsp garlic powder

Mix all ingredients for sauce together.  The vinegar will thicken the sauce.  Add more or less to your personal desired consistency.

Pita Shells (your choice)

 

To assemble:

Slice the meat thin and seer the meat after slicing to caramelize it slightly.

Lay a piece of foil on the counter with a pita shell on top.  Add meat and whatever other ingredients you would like (save time and snag a pre-made Greek salad if you want, just do not dress it.).  Drizzle your sauce on top.  Fold the bottom of the pita slightly before rolling in the edges.  Wrap with foil and place in your slow cooker to keep warm.