My Super Bowl Menu

Okay, so I'm not into Football. I don't watch any games throughout the season nor do I watch the playoffs. I keep up so little that in order to make my cupcakes festive for the event, I had to Google what colors the teams were ;) But, I do get excited for Super Bowl food. So, here is my recipes for Super Bowl 2013.

My kids saw a picture of pigs in a blanket and wanted them. I had never made them gluten free so I decided to use Bob's Red Mill gluten free pizza crust mix and cut Applegate farms grass-fed beef hot dogs. If your going to use this dough, I want to let you know that it gets really sticky and it helps to keep a bowl of water next to you to keep dipping your hands in so the dough doesn't stick too much. The dough came out a little thicker than I wanted so they are more like pigs in comforters :)

1 package Bob's Red Mill Gluten Free Pizza Crust (follow directions on package)
1 package Applegate Farms Organic Grass-fed Beef hot dogs
Mustard for dipping

Follow Directions on pizza crust package. While your dough is rising cut your hot dogs into thirds. Using very wet hands (and make sure to keep wetting them) spread dough about a 1/4 inch thick onto a clean surface and cut into strips. Place hot dog on dough and roll. Place onto a lightly greased baking sheet and bake at 350 degrees for 30 minutes.

Next is my Honey Chili Chicken Wings. These are my husband's favorite. My kids ate them for the first time and loved them.

This recipe is adapted from this recipe from Bobby Flay.

3 pounds of chicken wings
3/4 cup honey
2 tablespoons adobo (from chili peppers)
1 tablespoon dijon mustard
1 tablespoon chili powder
2 teaspoons paprika
1 teaspoon salt
2 tablespoons olive oil

Rinse your chicken wings and pat dry. Grease a baking sheet with olive oil. In a bowl, combine honey, adobo, dijon, chili powder, paprika, salt and olive oil and whisk together. Divide mixture into 3 bowls and set aside. Lay wings on baking sheet and coat with 1/3 of the honey mixture, bake at 375 degrees for 30 minutes. Remove from oven and flip them over. Brush them with the second part of the honey mixture and put back in the oven for another 45 minutes. Remove from oven and toss with the remaining sauce and serve immediately.

Now for some chili, this is a twist on my original turkey chili recipe posted here. This is a beef version that is very satisfying for any hungry Super Bowl crowd!

1/4 cup olive oil
2 chopped medium onions
1 chopped red pepper
1 jalapeno pepper chopped
4 garlic cloves, chopped fine
1 pound grass fed ground beef
2 (28 oz) cans crushed tomatoes
2 Tbsp tomato paste
1 1/2 cups chicken stock
1 Tbsp dried hot red pepper flakes
1 teaspoon dried oregano
2 Tbsp chili powder
Salt and pepper
2 (15 oz) cans red kidney beans, drained and rinsed

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper, jalapeno pepper and garlic, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the ground beef, breaking up the meat with a spoon, until the meat starts to brown. Stir in the tomatoes, tomato paste, stock, pepper flakes, oregano, chili powder, salt and pepper. Simmer, partially covered, stirring occasionally, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer.

And for Dessert...I made chocolate and vanilla cupcakes. Decorated for the occasion of course! The chocolate cupcakes are my cake recipe posted about first here. The vanilla cupcakes are posted below. My sprinkles are from India Tree.

Vanilla Cake Recipe

Makes 24 cupcakes or two 9 inch round cakes.

4 cups of my Gluten Free Flour Mix
2 cups evaporated cane juice
1 teaspoon salt
4 teaspoons baking soda
1 1/2 teaspoons xanthan gum
1/2 cup plus 2 tablespoons coconut oil
2 tablespoons vinegar
1 Tablespoon plus 1 teaspoon vanilla extract
2 eggs
2 cups water

In a bowl mix together the flour mix, cane juice, salt, baking soda and xanthan gum. Add the coconut oil, vinegar, vanilla, egg and water. Mix until combined.

For the cupcakes, line a cupcake pan with liners and bake at 350 for about 25 minutes until a toothpick inserted comes out clean.

For the cake, grease and flour two 9 inch round pans and bake at 350 for about 30-35 minutes until a toothpick inserted comes out clean.

Vanilla Icing
1/2 cup earth balance spread at room temperature
3 cups powdered cane sugar
1 teaspoons vanilla extract
1 tablespoons rice milk

Put all ingredients in a bowl and blend with a hand blender or stand mixer. Mix at low for about 30 seconds then beat on high for about 1 minute until fluffy. If it seems to dry add rice milk a tablespoon at a time until spreadable consistency. If it seems too loose add more powdered cane sugar a tablespoon at a time until thickened.

Additional info: This icing recipe is enough for the outside of the cake. If using it to fill the cake as well, you need to double the recipe.


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