When I was growing up, my mom and dad loved to entertain and one of my favorite times of the year was Super Bowl Sunday.
I loved the thrill of the game and my parent's parties!
I loved the thrill of the game and my parent's parties!
My mom knew how to throw a really fun party and I loved helping her.
For those of you planning a Super Bowl party for the upcoming NY Giants vs. New England Patriots game on Sunday, February 5, 2012, here are a few planning tips -
create a fun guest list
download a fun template, print your copy on card stock and fill in the blanks - if you run out of time to mail - send an Evite.
table scape - have fun with your buffet table and decorate it with the two team colors - this year both teams have similar colors - red, white and blue.
Try to go online and order each team's flags through their official web sites and schedule the delivery so they arrive in time for the party.
Add cocktail napkins, balloons and cocktail plates and glassware
in team colors for fun.
Decide on your bar - will it be a variety of libations or an assortment of beers and wine.
Buffets work out great for Super Bowl parties - here are some menu ideas from the geniuses at TV Food Network -
Sweet and Sour Pork Sliders
INGREDIENTS
MEATBALLS:
- 1 pound lean ground pork
- 1 tablespoon grated garlic
- 1 tablespoon light soy sauce
- 1 tablespoon Shaohsing rice wine or dry sherry
- 1 heaping teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, finely chopped
- 1 egg, lightly beaten
- 1 scallion, finely chopped
- Pinch sea salt
- Freshly ground white pepper
- Peanut oil, for frying
SAUCE:
- 1 tablespoon peanut oil
- 1 tablespoon peeled and grated ginger
- 1 cup hoisin sauce
- 3 tablespoons honey
- 16 slider buns or Hawaiian-style sweet rolls
- Shredded romaine lettuce
- Cucumber slices
- Cherry tomatoes, halved
DIRECTIONS
For the meatballs: In a large bowl, thoroughly combine the pork, garlic, soy sauce, rice wine, cornstarch, sesame oil, garlic, egg, scallion, salt and pepper. Divide the mixture into 8 portions and form 8 meatballs; set aside.
Fill a wok or large pot halfway with peanut oil. Heat the oil to 350 degrees F over medium-high heat. If frying in a wok, make sure that the wok is stable on a burner or wok ring.
Fry the meatballs until golden brown and cooked through (an instant-read thermometer should read 165 degrees F), 5 to 7 minutes. Remove with a slotted spoon and let drain on paper towels.
For the sauce: Carefully transfer the oil to a heat-proof container and wipe out the wok. Heat the wok over high heat and add the peanut oil. Stir-fry the ginger for 30 seconds, and then stir in the hoisin sauce and honey. Bring to a simmer, and then cook for 1 to 2 minutes. If the sauce becomes too thick, stir in a little water to thin it out. Return the meatballs to the wok and toss them in the sauce to coat.
For the sliders: Layer the bottom of the buns with shredded lettuce and a couple cucumber slices. Cut the meatballs in half and place half the meatball, cut-side down, on the bottom bun. Add the top bun. Skewer half a cherry tomato with a sandwich pick and insert into the slider to hold it together. Repeat with the remaining sandwiches.
Fill a wok or large pot halfway with peanut oil. Heat the oil to 350 degrees F over medium-high heat. If frying in a wok, make sure that the wok is stable on a burner or wok ring.
Fry the meatballs until golden brown and cooked through (an instant-read thermometer should read 165 degrees F), 5 to 7 minutes. Remove with a slotted spoon and let drain on paper towels.
For the sauce: Carefully transfer the oil to a heat-proof container and wipe out the wok. Heat the wok over high heat and add the peanut oil. Stir-fry the ginger for 30 seconds, and then stir in the hoisin sauce and honey. Bring to a simmer, and then cook for 1 to 2 minutes. If the sauce becomes too thick, stir in a little water to thin it out. Return the meatballs to the wok and toss them in the sauce to coat.
For the sliders: Layer the bottom of the buns with shredded lettuce and a couple cucumber slices. Cut the meatballs in half and place half the meatball, cut-side down, on the bottom bun. Add the top bun. Skewer half a cherry tomato with a sandwich pick and insert into the slider to hold it together. Repeat with the remaining sandwiches.
Cheese and Bacon Potato
www.allrecipes.com
Ingredients
4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon - cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions (optional)
Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
3.When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted. Add some sour cream if you like on the side.
Ingredients
4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon - cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions (optional)
Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
3.When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted. Add some sour cream if you like on the side.
Macaroni and 4 Cheeses
INGREDIENTS
- Cooking spray
- 1 pound elbow macaroni
- 2 (10-ounce) packages frozen pureed winter squash
- 2 cups 1 percent lowfat milk
- 4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)
- 2 ounces Monterrey jack cheese, grated (about 2/3 cup)
- 1/2 cup part-skim ricotta cheese
- 1 teaspoon salt
- 1 teaspoon powdered mustard
- 1/8 teaspoon cayenne pepper
- 2 tablespoons unseasoned bread crumbs
- 2 tablespoons grated Parmesan
- 1 teaspoon olive oil
DIRECTIONS
Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.
Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.
Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.
BEVERAGE IDEAS FOR YOUR PARTY
White Sangria
INGREDIENTS
- 2 (750-ml) bottles white wine, chilled
- 1 cup brandy
- 2 navel oranges, sliced
- 1 lemon, sliced
- 1 lime, sliced
- 1/4 cup superfine sugar
DIRECTIONS
Pour the wine and brandy over the fruit and sugar in a large serving bowl. Stir until the sugar is dissolved. Stick a ladle in the sangria so people can serve themselves and have a full bucket of ice by the side of the bowl. (Don't let the ice run out.)
Spiced Cabernet
INGREDIENTS
- 1 (3000-ml) box Cabernet Sauvignon
- 1 cup sugar, plus more to taste
- 15 whole cloves
- 2 small or 1 large cinnamon sticks
- 1 navel orange
DIRECTIONS
Season with more sugar to taste, if desired. Ladle from pot into mugs, making sure not to serve any stray cloves or pieces of orange.
For more ideas, please go to www.tvfoodnetwork.com
PICKS OF THE WEEK-
Really pretty way of doing the sand ceremony, plus you can choose your favorite sand colors!
Unique Escort Table
A wedding cake dress - just a wild guess that Von's Bakery does not make this dress.
Love the different heights!
Simple but pretty cake design.
Fun idea for the wedding party!
Sweet thank you card.
Please consult your doctor before starting any new fitness program.
walk 6 days a week for at least 20 minutes
do sit ups while the shower water is getting warm
stay in bed an extra five minutes and stretch with a strap and breathe
make your last bite by 7 pm...herb tea after that..
take your last bite of carbs after 5 pm
focus on high density nutritional carbs
begin a resistance training program...slowly
consider getting a subscription to a fitness magazine
get a friend excited to get happy and fit
buy some new music to inspire you
download books to walk and listen
try new classes at the gym
remember that the body heals
choose fitness and wellness as a prevention over prescription drugs
If you could take away ONE thing, one habit, one emotion of a self depreciating thought pattern...what would it be and are you willing to take it out of your daily life?
Enjoy your week!
