The second best part of game-day (maybe even the best) is the food! We ventured to mom and dads on Saturday to watch Nebraska play and as usual mom didn’t disappoint. She had a staple (Husker Dip – always served. Tastes best on cool October afternoons) and added a few more twists to the mix. I’m told these are all fairly easy (sorry, didn’t make them – but DID taste them all). I would get a head start on the roll-ups and potatoes for your party.
Go team! Enjoy!
- 1 pound hamburger
- 1 block Velveeta cheese
- 1 pint salsa
- Brown Hamburger
- Toss hamburger, salsa and cheese into crock pot. Heat until all melted.
- Turn on low and keep warm for the game!
Ingredients (recipe adapted from Food.com)
- 4 ounces softened Cream Cheese]
- 1/2 cup light mayo
- 1/4 cup finely chopped sun-dried tomato packed in oil (or just regular garden tomatoes)
- 6 slices bacon, crumbled
- 3 (9 inch) tortillas
- 1 cup chopped Italian plum tomato, seeded (or again, just the regular tomatoes)
- 1 1/2 cups romaine lettuce, shredded
- In a small bowl mix cream cheese, mayo and sun dried tomatoes.
- Add bacon but be careful not to crumble it too much.
- Spread mayo mixture over tortillas and top each with plum tomatoes and lettuce.
- Roll tightly and secure in plastic wrap.
- Refrigerate for one hour so they get firm.
- To serve, cut each roll into 1 inch thick sliced with a serrated knife.
Ingredients (recipe adapted from simply recipes)
- 6 small to medium sized russet baking potatoes
- Olive oil
- Canola oil or grapeseed oil
- Kosher salt
- 6 strips of bacon
- 4 ounces grated cheddar cheese
- 1/2 cup sour cream
- 2 green onions, thinly sliced, including the greens of the onions
1. Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato.
2. While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
3. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
4. Increase the heat of the oven to 450°F. Brush or rub grapeseed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don’t use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
5. Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.
Cherry Crescent Dessert
- crescent rolls (1 pkg)
- cream cheese (8 oz)
- powdered sugar (1/2 cup)
- can of cherry pie filling
- butter (1/2 stick)
- granulated sugar (1/2 c)
- vanilla (1 tsp)
- Place 1/2 of the crescent rolls in 8 x 8 pan.
- Blend 8 cream cheese until smooth. Add powdered sugar and vanilla.
- Spoon on crescent rolls.
- Top with cheery pie filling.
- Place last 4 crescents on top.
- Mix the butter and sugar together and pour on top.
- Cook for 25 minutes in a 375 degree oven. Let cool before serving.