As of today, I am still trying to decided what goodies I will be cooking up for the big game this Sunday, when - if I get my wish - Tom Brady will leave Lucas Oil Stadium with yet another Super Bowl loss to Eli Manning and the New York Giants under his belt. Fingers crossed.
For sure there will be cocktail meatballs because that is what my teen daughter requested. If I don't make them there will be weeping and gnashing of teeth. (Please wake me up when she's 30.)
In addition to said meatballs, I have been kicking around a few other recipe ideas in my head including the following three. They have all been tasted and wholeheartedly approved. If you are looking for a good recipe to turn the party up a notch, these are sure to score!
Hot Crab Dip
1 8-ounce package of cream cheese
1/3 cup mayonnaise
2 teaspoons lemon juice
1 tablespoon water
2 green onions, sliced, greens included
3 tablespoons chopped fresh parsley, or 1 tablespoon dried parsley
1 tablespoon horseradish
1/4 teaspoon worcestershire sauce
1/2 teaspoon Tabasco or more to taste
1/2 cup slivered almonds
1 cup fresh lump crab meat (or a can of crab meat)
1. Preheat oven to 350 degrees. Beat together the cream cheese, mayonnaise, lemon juice, water, onions, and parsley until smooth. Mix in the worcestershire sauce, Tabasco, and horseradish. Fold in the slivered almonds and lump crab meat. Place in an oven-proof casserole serving dish.
2. Bake until bubbly and heated through, about 20 minutes. Serve with crackers or thinly sliced baguette.
Slow Cooker Honey BBQ wings
3 pounds chicken wings (approx. 16-18 wings)
salt and black pepper
2 cups honey
1 cup soy sauce
1/2 cup your favorite bottled barbecue sauce
1/4 cup oil
2 cloves garlic , minced
1. Rinse wings, drain and pat dry with paper towels.
2. Season wings with salt and pepper, to taste.
3. Place wings on broiler pan and broil about 6 inches from heat for 10 minutes on each side OR until brown.
4. Transfer wings to slow cooker.
5. Combine remaining ingredients in a bowl; pour over chicken wings.
6. Cover and place slow cooker on high for 2 hours or Low for 4 hours.
Bacon Wrapped Water Chestnuts
1 pound bacon
2 (8 ounce) cans water chestnuts
1/3 cup packed brown sugar
1/3 cup mayonnaise or Miracle Whip
1/3 cup chili sauce
1. Preheat oven to 350 degrees.
2. Cut each strip of bacon in half. Wrap one strip around one water chestnut. Secure with a wooden toothpick. Place in shallow baking dish.
3. Bake 20 minutes.
4. While the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce to make barbecue sauce. After the wraps have finished baking, transfer them (removing them from the grease) to a second shallow baking dish. Pour the sauce over the wraps.
5. Bake at 350 degrees for 10 to 15 additional minutes, or until bacon is crispy. Serve hot out of dish with toothpicks.
* To prevent toothpicks from burning, soak in water for 20 minutes prior to spearing water chestnut.