Football recipes

I found this great website with NFL Team Inspired Burgers here.

Sawatdee's Fresh Spring Rolls

Sawatdee's Fresh Spring Rolls 

Ingredients: 
1 cup soaked Thai rice noodles 
1/2 head of lettuce 
1 medium carrot 
20 sprigs of cilantro 
1 pkg. 12 " rounds rice paper sheets (24 rounds) 
1/2 cup cooked med shrimp. halved 
1/2 cup cooked chicken or pork thinly sliced (optional)

1.  Prepare noodles by soaking in water for 15 minutes (or cook for 5 minutes).

2.  Shred lettuce & peel carrot into thin strips with peeler.

3.  Tear springs of cilantro into 2 or 3 pieces toss with carrots & lettuce. 

4.  Soften rice sheets in bowl of warm water- one at a time for about 30 seconds.

5.  Remove softened sheet from water, spread flat on top of a dampened towel.

6.  Top with vegetable mixture , small pile of noodles in center and two shrimp halves & slice of pork.

7.  Roll up a fold on each end, then continue to roll up the round until nice and snug.  Makes 24 rolls, and serve with dipping sauce.

Sweet & Sour Dipping Sauce

2 cups white vinegar 
1 1/2 cup sugar 
1 cup catsup 
1 T of red chili sauce 
1 cup water

1.  Combine ingredients and stir until well blended.

2.  In small dipping cups.

3.  Can be stored in refrigerator.  Makes 2 cups sauce.

Krispy Kreme donuts

Raised doughnuts

 

2 pkgs. regular or rapid rise yeast

note:  If you don’t have the small yeast pkg’s you will use :  4 1/2 teaspoons of yeast.  (Each yeast pkg. contains 2 1/4 teaspoons)

1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil
Creamy glaze or chocolate glaze

 

Directions:

Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt, eggs, shortening, sugar and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50−60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.Gently roll dough1/2−inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze, set on rack, then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after glazed if desired.

 

Creamy glaze:

1/3 cup butter

2 cups powdered sugar

1 1/2 tsp. vanilla

4−6 tbsp. hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency. (Add melted chocolate for a chocolate glaze is desired)

Chocolate Chip Cookies

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet or milk chocolate chips

Directions:

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

use milk chocolate chips.

sprinkle a tiny pinch of sea salt on mine. mmmmm. if you're in to that sort of a thing.

don't be tempted to make them smaller, they aren't as good (texture is compromised) and trust, you will want them big

I can't wait to try this one. From blog: all that i love!

Best-Ever Chocolate Chip Cookies

Best-Ever Chocolate Chip Cookies

Ingredients: 

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips

Directions:

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen.  Try not to eat them all.

Loaded Baked Potato Soup

Loaded Baked Potato Soup from Disney's Carnation Café

Serves 6
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

DC Cupcake's Vanilla Cupcakes

DC Cupcake's Georgetown Vanilla Cupcake 



INGREDIENTS:
2 1/2 cups flour , sifted
1/2 tsp. baking powder, sifted
1/4 Tsp. salt
8 Tbsp. (4 ounces) unsalted butter
1 3/4 cups sugar
2 large eggs, at room temperature
2 1/4 tsp. pure vanilla extract + seeds from 1 vanilla bean
1 1/4 cups whole milk , at room temperature

Georgetown Cupcake Buttercream Frosting

16 Tbsp. (8 ounces) unsalted butter
4 cups confectioner's sugar, sifted
1 tsp. whole milk
1 tsp. pure vanilla extract
1/8 tsp. salt

To make your cupcake unique for your Valentine add a mix-in!

• ½ cup Chopped French Chocolate (if you want to INDULGE your sweetheart)
• ½ cup Rose Champagne (if want to LOOSEN UP your sweetheart)
• ½ cup Diced Strawberries (if your sweetheart is ROMANTIC)
• ½ cup Cinnamon Heart Candies (if your sweetheart is SPICY)
• ½ cup of Coffee Liqueur (if you and your sweetheart like to STAY UP ALL NIGHT)
• ½ cup of Dulce de Leche / Caramel (if your sweetheart is SEXY)
• ½ cup of Goldfish (if your sweetheart likes something SALTY and SWEET)
• ½ cup of shredded coconut (if you don't have time for that EXOTIC getaway)
• ½ cup of mashed banana (if your sweetheart is BANANAS)

DIRECTIONS:
For the cupcakes:

Preheat the oven to 350°. Line 2 cupcake pans with baking cups or grease pans with butter if not using baking cups.

Sift together the flour, baking powder and salt in a bowl.

Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.

Add the eggs one at a time, mixing slowly after each addition.

Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.

Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

Scoop batter into baking cups and bake for 10 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

For the Frosting:

Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioner's sugar; beat on medium speed until well incorporated.


**If adding a special Valentine ingredient:
Add the ingredient of your choice to the batter, mix for 10 seconds, then scoop batter into cupcake pans!

Chicken Noodle Soup

3 cups diced cooked chicken or turkey (I use left over rotissere chicken)
1 cup chopped celery
1 cup chopped onion
2 tablespoons margarine or butter
12 cups water
10 oz. frozen mixed vegetables, thawed (I used chopped carrots)
3 to 4 tablespoons chicken-flavor instant bouillon
1/2 tsp dried basil or marjoram leaves
1/4 teaspoon pepper
1/2 package (8 oz) fine egg noodles, uncooked

In 6-quart Dutch oven or large pot, over medium heat, cook celery and onion in margarine until tender; add remaining ingredients except noodles.

Bring to a boil on medium high heat. Reduce heat to medium and cook covered 15 minutes. Add noodles. Cover and cook 10 minutes longer or until noodles are tender.

Makes about 4 1/2 quarts.