Alright folks today is my last day in Memphis, for real. I’ve said many tearful goodbyes and there will be a few more of those today, but it’s okay because I will come back! If for nothing else other than Music Fest or BBQ fest, or one of the many other fantastic festivals that occur in and around Memphis in May. Heck it’s my birthday month, what better way to celebrate than how I’ve been doing it the past 7 years? And there’s always the chance I’ll find a job here. Or anywhere else in the country…
Moving on to what you probably care most about today: The Superbowl. However, maybe you are not gathering up with the masses for a viewing. But of course you still need some grub of course so make this Ranch dip with some added spice and cheddar because it serves one (or maybe two if you are willing to share). Mix it, dip it, enjoy it until it’s gone.
Two years ago: Reese’s Stuffed Chocolate Chip Cookies
At lunch with my former labmates yesterday I was greeted by many demands for me to stay until Monday instead of my projected departure of tonight/tomorrow morning. This request was granted when Steph and I had an extremely difficult time saying goodbye to each other. We joined the lab at the same time and have been through so much together that saying goodbye to her is one of the most difficult ones. Not that I won’t ever see any of my friends from here again, I just don’t do well with goodbyes even if only for an absence of a week. So I promptly kicked her out of my car before we both broke down crying and told her I’d see her Sunday (likely Saturday as well because she’s also moving and needs help). And no not just for the Superbowl. Evidently several friends are competing in an indoor soccer game that afternoon and I’ve heard rumors of their intensity. Their soccer team is the only team I will be honestly cheering for on Sunday however, as I have no preference for a winner in the Superbowl. But I do enjoy a good football game and of course the food that accompanies it! Here are some recipes that I think would be perfect for viewing this sporting event whether you are hosting a party or bringing a dish to pass.
Two years ago: Nutella Smoothie
Three years ago: Buffalo Chicken Nachos
- Avocado Cheese Ball
- Avocado Mango Salsa
- Bacon-Scallion Cream Cheese Dip
- Baked Crazy Feta
- Bleu Cheese Ball
- Homemade Salsa
- Jalapeno Cheddar Hummus with Homemade Pita Chips
- Lighter Pizza Dip
- Loaded Baked Potato Dip
- Peanut Butter Greek Yogurt Fruit Dip
- Spinach Artichoke Dip
- Veggie Cups with Green Goddess Dip & Roasted Red Pepper Hummus
- Baked Chicken Bacon Ranch Taquitos with Avocado Ranch
- Bean and Cheese Taquitos
- Buffalo Chicken Nachos
- California Quesadillas with Honey-Balsamic Dipping Sauce
- Cheesy Chicken, Bacon & Avocado Quesadillas
- Cheesy Double Bean Quesadillas with Avocado Ranch
- Chicken Parmesan Quesadillas
- Crunchy Oven-Fried Ravioli
- Jalapeno Popper Crostini
- Pepperoni Pizza Deviled Eggs
- Pizza Quesadilla
- Pizza Swirls
- Potato Nachos
- Sausage and Cheese Wonton Cups
- Sausage Stuffed Pretzel Bites
- Slow Cooker Chicken Nachos
- Spicy Ranch Seasoned Hard Pretzels
- Apple Maple Turkey Sliders
- Buffalo Chicken Meatball Subs
- Cajun Chicken Alfredo Pizza
- Carnitas: Mexican Pulled Pork
- Cast Iron Skillet Brussels Sprouts Bacon Pizza
- Chicken and Roasted Red Pepper Pizza with Rosemary Beer Crust
- Jalapeno Popper Buffalo Chicken Pizza
- Jalapeno Popper Stuffed Burgers
- Pizza Tacos
- Root Beer Pulled Pork Sandwiches
- Spicy Chicken and Pepper Jack Pizza with Whole Wheat Crust
- Slow Cooker Chicken Tacos
Check out a previous roundup: Superbowl XLVI Recipe Roundup (2012)
For today’s PB+C Saturday, I am sharing a gluten-free brownie that you would never have guessed was gluten-free upon the first bite. Instead of using flour substitutes, these brownies are made with cornstarch. This produces the most amazing, fudgy brownies and as a bonus there’s a layer of peanut butter in the middle! Just like the state favorite buckeye truffle candy.
After four weeks of easy games, it’s time for a real test against our own B1G conference with Wisconsin today. It’s hard to tell this early who is good and who is not, so I am really excited to see how it plays out, along with the rest of the season of course.
After the success I had making healthier cookie dough fondue, I decided to apply those healthier adaptations to my favorite truffle/candy = buckeyes! And a good thing I made these babies healthier because with the stress I am afflicting upon myself this weekend in anticipation of my defense on Monday, I am shoveling more of these into my face than usual. I used coconut oil instead of the butter and dark chocolate instead of semi-sweet. I didn’t substitute the powdered sugar but I did reduce it by 1/2 cup as the coconut oil hardens more than butter when cold.
I also purposely didn’t dip these perfectly in order to emulate the true irregular characteristic of the buckeye nut. You see, not all truffles need to be perfect and pretty, so long as they taste awesome, which these do. I didn’t miss the butter at all and I’m already a big fan of peanut butter and dark chocolate together. Whether you are a buckeye fan or just a pb+c fan you’ll definitely enjoy these, and their sneaky healthier attributes.
Vegan recipe on football Saturday? No I have not lost my mind on the day when many football fans are out tailgating and cooking meaty goodness. But this recipe is for breakfast in preparation for all the other football activities. Especially if you are a buckeye fan, or just a lover of all things pb+c. Or even a football hater (we can still be friend) who loves breakfast. September is national breakfast month after all.
These pancakes were originally called peanut butter cup pancakes, but to me they look like flattened buckeyes with the circle of peanut butter in the middle, just like the eye of a buckeye (commence eye of the tiger chorus now stuck in my head) so hence the renaming to buckeye pancakes. I did still top them off with chopped peanut butter cups which get a little melty from the heat of the pancakes. Yummy.
They are also topped off with peanut butter syrup. Oh yea, I said peanut butter SYRUP. You will want to bathe in it but I don’t recommend it, so try to resist the urge. By the way, if you don’t have the ingredients to make these pancakes vegan there are notes in the ingredients list for non-vegan alternatives.
One year ago: Bacon and Broccoli Mac and Cheese
I know some people who are in complete agony over the existence of football season – which I pretend to understand. I on the other hand couldn’t be more stoked! Not only is it a welcomed distraction from thinking about/writing/studying for my dissertation in 2 weeks, but it gives me an excuse to indulge in peanut butter and chocolate things. Not to mention all the other glorious football foods that hang around this time of year.
This season, the Buckeyes have yet to have a game scheduled on the Big Ten Network, making it much easier for me to locate a venue for viewing their games (still don’t have internet or cable of any kind at home). Guess that’s a perk to being preseason ranked in the top 5. Even though it wasn’t really a close game last week against Buffalo, I hope they play better today against San Diego State.
Moving on to this ice cream. It’s really just peanut butter flavored whipped topping, but the resulting combination is a creamy, deceptively sinful tasting treat. But of course it wouldn’t be Peanut Butter and Chocolate Saturday without some chocolate, so how about a dark chocolate shell to go with your “ice cream”? You’re welcome.
One year ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie
Welcome to the reinstatement of Peanut Butter and Chocolate Saturdays for this year’s college football season! Technically today is International Bacon Day, but I did not realize this fact until after preparing the recipe for today. Otherwise it would’ve been a PB+Choc+BACON recipe. But I digress.
I am not sure what it more exciting, the prospect of watching college football all day every Saturday, or having an excuse to whip up baked goods involving the best food combination ever? Today I have the honor of being a bridesmaid in one of my best friends’ wedding and therefore will not be partaking in the day’s football festivities, but I will have an emergency stash of buckeye candies with me. It’s in Cleveland, OH after all, totally acceptable to bring a stash to the wedding.
To kick things off, I am sharing a layer cake with you today. Inside it is a malted marble cake, which gets frosted with a malted peanut butter frosting, with some crushed peanut butter malt balls in the middle layer, and topped with even more peanut butter malt balls! It that enough malt for you? My cake decorating skills still need some work, but hey you gotta make layer cakes to get better at them.
Oh and my Ohio State Buckeyes are pre-season ranked #2 in the AP poll. Kind of makes me nervous since we were ineligible for a bowl game last year, and therefore didn’t get a true feel for how good we were last year. Regardless I’m sure it’ll be an emotional season like always. After all we’re not crazy, we’re nuts! Hah ha, I crack myself up.
After 6 years of grad school you would think I would be completely dependent upon my slow cooker to provide sustenance. Somehow I’ve only started utilizing it frequently over the past year (and also maintained my blog without depending on it to do the cooking for me) and have discovered a whole new world of slow cooking that I never knew existed. I used to think slow cookers were only for stew-type meals, and a few years ago would’ve never dreamed of being able to cook oatmeal, dessert, or Asian cuisine in it. Most recently I enjoyed slow cooked chicken for tacos, which then lead me to try the same process for nachos.
Although my slow cooker is a bit temperamental and had to cook this on low for only 3 hours instead of the directed 6, at least I know my slow cooker well enough to do so. Since I do not have a slow cooker with a timer on it – just on, warm, low and high – I now use a plug timer. Before I used this method I could only use my slow cooker on the weekends, and that kind of defeats the purpose. Now I set it up right before I leave in the morning with the plug timer turning on a few hours after I leave so that it just finishes cooking when I get home. And what a great meal to come home to! Once it was all prepared with the toppings it was actually hard to believe it came from something as simple as a slow cooker.
I know I have been slacking on the Superbowl recipe sharing this week so I am here to make it up to you with some awesome sliders and a giveaway (at the end of this post)!
Potato rolls and bread have always been a favorite of mine, so when I found out Alexia had sweet potato rolls I jumped on the opportunity to review them. And decided to make sliders out of one of my favorite burger recipes.
Normally I would serve these with sweet potato fries, but decided to change it up with the sweet potato buns and then served with some of Alexia’s Oven Reds instead. I think these buns were made for these sliders, and may not return to regular buns. The turkey sliders are mixed with applesauce, maple syrup, and crumbled bacon, and then topped off with a maple-dijon sauce that I made with Greek yogurt (instead of mayo in the original recipe I posted). The sweet potato roll is like a happy little hug around all that flavor, but still holds it own. If there hadn’t been the exact amount of sliders per roll, I may have eaten a roll by itself! Which means I now have to go out and buy more so I can do just that.
One year ago: Superbowl XLVI Recipe Roundup