February 6, 2011

It's Super Bowl Time!

I made some really easy, but tasty dishes for a party we had at our house.

Cocktail Wienies
2 packages of cocktail wienies
1 16 oz jar of grape jelly
2 jars of chili sauce

In a crock pot, combine chili sauce and grape jelly turn on high and let the grape jelly melt.  Once the jelly is melted, add the cocktail wienies and let cook for at least 30 minutes.  Turn to warm and serve.

Rotel Dip


1 package of Velveeta Cheese
1 can of diced tomatoes with chilies (i.e. Rotel Tomatoes)

Cut Velveeta cheese into chunks.  Add tomatoes and cheese to a crock pot set to high.  Melt the cheese slowly by adding a few chunks at a time and stir.  Heat until cheese is melted and turn the crock pot to warm. Serve with scoop chips.

Everybody had their own variation on this classic dish, mind you I don't have any exact measurements so it is based on consistency of the eggs.


Deviled Eggs


1 Dozed boiled eggs
Mayonnaise
Pickle Relish
Brown mustard
Sugar
Paprika

In a bowl or food processor, add egg yolks, a table spoon or two of mayo, a teaspoon of relish, a teaspoon of brown mustard and a pinch or two of sugar.  Mix together.  If it seems too dry, add more of the mayo, relish, mustard, and sugar.  Taste it.  If you like the taste, spoon into the egg whites and dust with Paprika.  If not, adjust ingredients until you do.  If it is something special, or I want to impress someone with my deviled egg skills, I stuff the egg mixture into a piping bag with a decorative tip and pipe into the egg whites.

Ina Garten has a good way of boiling eggs.

Ingredients

• Extra-large eggs

Directions

Place the eggs in a saucepan and add enough cold water to cover.

Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 5 minutes.

Remove the eggs to a bowl and allow to rest for at least 2 minutes. When the eggs are cool enough to handle, crack the eggs on each side and then roll them back and forth with your hand, breaking up the shell. Remove and discard the shell

This was taken from the Food Network website.