HOT SEAFOOD SPREAD
Something different for your Super Bowl Sunday Spread.
So easy to prepare and a real game day surprise!
2 (8-oz) PACKAGES CREAM CHEESE
2 TBS GREEN ONIONS – freshly chopped
1 PKG CRAB or LOBSTER DELIGHTS SEAFOOD FLAKES
½ CUP PREPARED HORSERADISH
½ CUP SLIVERED ALMONDS
PINCH OF SALT
PAPRIKA – optional
¼ CUP SOUR CREAM
LIGHT SPRIKLE OF GARLIC POWDER
PREHEAT OVEN TO 325º.
Bring cream cheese to slightly room temperature and beat together with the sour cream until smooth and creamy. Blend in all the remaining ingredients with the exception of the almonds and paprika. If you are a curry fan, a little curry powder is a tasty addition. A little goes a long way so start with a sprinkling and taste as you add!
Spread mixture in a 9-inch pie plate, sprinkle with paprika and top with almonds.
Bake in pre-heated oven, uncovered, for about 20 -23 minutes.
Place baked dish on a large round tray or large charcutier board and surround with a variety of crackers and/or sliced vegetables such as cucumbers, red or yellow peppers, zucchini, etc. and a little spreading knife to help spread on the crackers.
NY Giants aren’t in it so I’ll be with the others around the buffet table!
HOT AND SPICY MEXICAN BALLS
It’s game day and no matter who’s playing there will be a crowd to please. These never fail to satisfy. Have a good supply of cold beer or Bloody Mary’s handy!
1 ½ LBS FRESHLY GROUND PORK
1 ½ LBS FRESHLY GROUND BEEF
1 ½ CUPS YELLOW CORNMEAL
¾ CUP APPLE JUICE
½ CUP FLOUR – all purpose
3 TSP GARLIC POWDER – or to taste
3 TSP CHILI POWDER – or to taste
2 TSP CUMIN
SALT – to taste
2 TSP CAJUN or CREOLE SEASONING
2-3 TSP CHILI POWDER
1 TSP CAYENNE PEPPER
PINCH OF SUGAR
2-3 TSP CAYENNE PEPPER – to taste
2 (32oz bottles) TOMATO or V8 JUICE
1 TSP CAJUN or CREOLE SEASONING
1 EGG (slightly beaten) optional
1 TSP GARLIC POWDER – or to taste
In a large bowl combine the ground meat, cornmeal, apple juice, flour, garlic, chili powder, cumin, salt, Cajun or chili powder, cayenne pepper. Mix all until well combined but try to not overwork and mash the meat. Form into little balls the size of pin-pong balls. and set aside.
MAKING THE SAUCE:
In a large pot combine the tomato or V8 juice, Cajun or creole seasonings, chili powder, cayenne, and garlic powder. Mix well, taste for salt and add a pinch of sugar. Carefully add the little balls to the sauce, a few a time, (slide them in don’t drop them) and simmer over low heat for about 2 hours or until the little balls have increased in size and are fully cooked. You can do this also in your slow cooker and then they will take about 6 hours over low heat. The benefit to cooking in a slow cooker is that they can then remain on warm, after fully cooked, while your guests help themselves. Just have small skewers or toothpicks and lots of napkins handy.
This recipe will serve about 10 people. For added flavor I have also substituted Italian pork sausage for the ground pork but then I also add 1 beaten egg to make sure it all holds together as the sausage is sometimes a little moist. Or you can add a little more cornmeal.
THIS RECIPE WILL DEFINITELY SPICE UP YOUR DAY!
CHOCOLATE OREO POKE CAKE
A real crowd-pleasing dessert!
For the Cake:
1 BOX CHOCOLATE CAKE MIX
¾ CUP WHOLE MILK
½ CUP VEGETABLE OIL
3 LARGE EGGS
8 OZ SOUR CREAM
1 TBS VANILLA EXTRACT
30 OREOS – divided
For the Topping:
1 16 OZ JAR HOT FUDGE SAUCE
1 PKG INSTAND CHOCOLATE PUDDING – 3.4 oz
1 ¾ CUP MILK
1 LARGE CONTAINER COOL WHIP
PREHEAT OVEN TO 350º
In a large mixing bowl combine the chocolate cake, mix with ¾ cup milk, vegetable oil, eggs, sour cream, and vanilla. Mix well until all combined and pour into 9 X 13-inch pan. In a plastic bag crush 10 Oreos until crumbly but not small crumbs. Sprinkle all over cake. Bake 20-30 minutes until a cake tester comes out clean. Cool for 20-30 mins. With the handle of a wooden spoon poke holes all over the cake. Heat hot fudge until it is pourable (add a little vanilla) and pour over the cake.
Prepare instant pudding (using only 1 ¾ cup milk) combining milk and pudding mix. Pour all over cake and refrigerate just until cool.
Crush 10 Oreos and fold into the Cool Whip. Pour mixture all over cake. Chill at least 2 hours and top with the remainder of the Oreos, crushed, and a drizzle of the hot fudge. You never can have too much chocolate!