We enjoyed the food that I made. Not everything went as planned but that was ok.
Brown sugar smokies
1 (16 ounce) package little smokie sausages
1 pound bacon
1 1/2 C cup brown sugar
Preheat oven to 350
Cut bacon into thirds and wrap each strip around a little sausage.
Stick a toothpick through each sausage to secure the bacon.
Add 1/2 C. brown sugar to a dish. Dredge each sausage through
the brown sugar, coating well.
Arrange the sausages on a baking sheet and sprinkle them liberally
with the remaining brown sugar.
Bake until bacon is crisp and the brown sugar melted.
You can keep these warm in a crockpot set on low or warm.
Pepperoni rolls --flopped
I made a new bread machine Italian bread recipe and it turned out too sticky. The bread never did rise right so I tossed it.
Crockpot Chicago Style Beef Sandwiches
I definitely didn't stick to a regular Chicago style recipe. Instead, I added my own flare to it and the results were delicious!
3 lb beef roast
1C. beef broth
4 TBSP hot pepper relish
2 tsp garlic powder
1/2 of a medium onion sliced into thin strips --more if you like a lot of onions
1/2 jar of marinate mushrooms, chopped fine (use other 1/2 in pasta salad)
Add meat to crockpot and top with garlic powder. Pour in beef broth. Top with hot pepper relish and onions. Cover and cook on high for approximately 6 hrs or until the meat can be shredded with 2 forks. Remove meat from juices and shred completely. Add the meat back to into the juices. Turn the crockpot to low or warm until ready to eat.
For the sandwich topping:
Finely chop up 1/2 C. Italian Giardiniera and add to a small bowl. Add 1/4 to 1/2 C. hot pepper relish and the chopped marinated mushrooms. Mix well.
Fill Italian subs with meat and top with pepper relish mix.
Antipasto pasta salad
1 lb penne pasta, cooked al dente
1/2 lb Genoa salami
1/2 lb sandwich pepperoni
1/3 lb provolone cheese --will use fresh moz. cheese the next time
1/2 jar of marinated mushrooms, drained and chopped
3 TBSP hot pepper relish (I would've used roasted red peppers but I forgot to buy them!)
Slice salami, pepperoni and cheese into thin strips. Coarsely chop fresh basil.
Mix all ingredients in a large container and top with red wine vinegar dressing. (below)
Red wine vinegar dressing
1/2 C. olive oil
1/4 C. red wine vinegar
2 tsp spicy brown mustard
2 tsp Italian seasonings
2 tsp minced garlic
Add all ingredients to a shaker or jar with a screw on lid. Shake well.
Pour over pasta salad and mix well.
Chill pasta salad for at least 4 hours before eating.
We snacked on M&Ms and other candies for dessert.
No plans for Superbowl Sunday just yet.