Thanks for all of your wonderful football party recipes! Each person below won a gift card from Meijer! Congratulations to our Grand Prize winner, Brenda LaFayetter Robbins of Maineville. She has won a 0 gift card from Meijer for all of her football party needs! Check out her recipe below for Potato Pizza. Yum!
Winner #5
Heather Wheeler
West Chester, OH
My husband and I are huge grillers, but usually by November, we have to sadly put the grill away. This recipe for Apricot & Rosemary Oven Ribs is perfect for all those Cincinnatian’s suffering grill-fever because they come out just as good when prepared in the oven. You will LOVE these as will your Super Bowl guests looking for something other than your usual wings, chili, pulled pork, etc. ENJOY!
Apricot & Rosemary Oven Ribs
INGREDIENTS
3 pounds baby back ribs, cut into individual ribs
1/2 cup apricot preserves
3 tablespoons white wine vinegar
3 tablespoons olive oil
4 cloves garlic, smashed or split
4 stems rosemary, bruised (see Note #1)
Sea salt and freshly cracked black pepper
DIRECTIONS
1. Preheat the oven to 300 degrees F.
2. Cut the rack of ribs into individual ribs.
3. In a mini food processor, blend together the apricot preserves, vinegar, and oil until all the apricot chunks are smooth.
4. Place the blended marinade in a large zip lock bag, and add the smashed whole garlic cloves, and the rosemary. Finally, add the ribs and squeeze the air out of the bag, and seal it. Massage the marinade into the ribs, turning them over to equally coat. Place in the refrigerator for an hour. Take them out of the fridge 15 minutes before you plan to use them, so they can come to room temperature.
5. Line a large rimmed baking sheet very well with aluminum foil, and spray the foil with nonstick cooking spray to be sure the ribs don't stick. Place the ribs in a single layer on the baking sheet. Season with salt and pepper.
6. Pour the marinade into a small saucepot, and bring to a boil. Then, pour the hot marinade over the ribs, and turn to coat.
7. Bake uncovered for 2.5 to 3 hours, turning every 30 to 60 minutes. Serve immediately. (see Note #2)
NOTES
1. To release the rosemary's flavor, snap the twig in half, and rub the leaves a bit between your fingers to bruise them in order to release the oils of the herb, that will then infuse the marinade.
2. Optional, puree some more apricot preserves, and melt them in a small saucepan on
Winner #4
Barbara Dudas
of Ft. Wright, KY
SOUPER Cheesy Potato and Bacon Soup
Yeild: 1 gallon
1 qt. Milk 1 qt. Heavy Cream 2 Cans Cream of Mushroom Soup ¼ cu. (1 stick) Butter 2 tbsp. Granulated Garlic Salt and Pepper, to taste 5 lbs. Potatoes, peeled and diced 2 cu. Shredded Cheddar Cheese 2 lbs. Bacon, cooked and crumbled
Method:
1.Wash, rinse, and peel 5 lbs. potatoes then dice to desired size. Place just enough water to cover potatoes in a stock pot then add potatoes and butter. Cook potatoes until almost done, or until fork tender. About 20 minutes.
2.To potatoes add: milk, heavy cream, soup, and seasonings in the large stock pot. Simmer until the mixture becomes emulsified, about 10 minutes.
3.Cook bacon crisp, cool, then crumble and add to the soup.
4.Lastly, add the cheese and stir until completely melted.
5.Garnish with sour cream, chives, cheese, bacon, crackers, or whatever you like. ENJOY!
Winner #3
Leah West
Reuben Egg Rolls With Thousand Island Dip
Ingredients
1 1/2 cups sauerkraut, drained
1 1/2 teaspoons caraway seeds ( or to taste)
1/2 lemons, juice of
6 ounces corned beef, thinly sliced, cut into strips
4 ounces swiss cheese, thinly sliced, cut into strips
1 eggs, beaten with
1 tablespoon water
8 egg roll wraps
2 tablespoons prepared yellow mustard
1 cup vegetable oil, for frying
prepared thousand island dressing, for dipping
Directions
Saute sauerkraut and caraway in a skillet over medium-high heat. When most of the moisture has evaporated and sauerkraut begins to brown, stir in lemon juice and set aside.
Arrange an egg roll wrapper on a work surface with a corner towards you; brush edges with egg wash.
Place a strip of cheese on the wrapper, about 1 inch above the bottom corner, then top with strips of beef and about 3 tbsp sauerkraut mixture. Drizzle with mustard. Fold the bottom corner up over the filling to enclose, fold in the sides, then roll to the top corner of the wrapper. Repeat with remaining wrappers and filling.
Heat oil in a large skillet over medium-high heat to about 360*. Add half the egg rolls and fry on all sides until brown and crisp, 5-7 minutes.Drain on paper towels while frying remaining rolls.
Serve Egg Rolls with Thousand Island Dressing for dipping.
Winner #2
Jessica Robbe
Smoked Bacon Wrapped Jalapenos
My husband loves to smoke ribs, pulled pork, etc so when he gets that going I like to make the following appetizer which we usually include on Super Bowl Sunday! It can be baked or grilled, but it tastes so much better fresh off the smoker!
Ingredients
20 whole fresh jalapenos
2 8-oz blocks cream cheese, softened
Fresh minced garlic to taste
1 c shredded cheddar cheese
2 pounds thick Bacon
Prep
Using hickory wood, heat smoker to 220-260
While the smoker is getting up to temp...
Cut 20 slices of bacon in half
Heat skillet at medium heat
"pre-cook" bacon for about 1-2 minutes on each side - not browned, but enough to get the process started
place on paper towels to drain, set aside
In same skillet, fully cook 4 full slices of bacon to add to cream cheese mixture. drain, crumble.
Mix softened cream cheese with fresh minced garlic to taste, 1c shredded cheese, and crumbled bacon.
Cut jalapenos in half, length-wise. Remove the seeds and membrane, but feel free to leave a little if you like a nice kick. It's best to wear gloves for this process.
Smear cream cheese mixture into each jalapeno half. Wrap jalapeno with bacon piece. Secure by sticking toothpick through the middle.
Cook
Place directly on rack in smoker for 1.5 hours
Recipe can also be baked at 375-degree oven for 20-25 minutes. A pan with a rack would be best to pick it up out of the grease.
Enjoy!
Jessica
Winner #1
Brenda LaFayette Robbins
of Maineville, OH
Potato Pizza
Ingredients:
Pillsbury Cresent Roll Cans (2 or 3)
2 pkgs. Bob Evans Original (or garlic) Mashed Potatoes
1 small Sour Cream w/ Chives
1 bag finely shredded chedder cheese
1 jar REAL bacon bits (NOT bacos!)
Bake:
Roll out the cresent rolls flat onto a cookie (with a small rim is best)-still attached to each other.
Add a layer f the sour cream (light or heavy, depending on your taste).
Layer the softened mashed potatoes (completely covering the cresent rolls and sour cream).
Cover the mashed poatoes with the bag of shredded cheese.
Sprinkle bacon bits over the cheese.
Use the oven temp. recommended on the cresent rolls pkg. (350 deg?).
Bake under the cheese is melted and the potatoes start to brown.
Cut with a pizza slicer into squares and serve!
This is a MAN's football snack! :-)
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