Super Bowl Menu

Pulled Pork

Simple Fantastic Recipe

Ingredients
1 pork butt
1 2 liter bottle of Root Beer
BBQ Sauce

Hamburger Buns

Directions
Place the pork in a slow cooker; pour the root beer over the meat. I left about an inch from the top of the meat. Cover and cook on low until well cooked and the pork shreds easily. I cooked all night long. Note: the actual length of time may vary according to individual slow cooker. Drain well. Shred meat. Stir in barbecue sauce. Serve over hamburger buns.

Potato Skins

Little Time consuming cooked the potatoes and scooped them out the night before.

Ingredients

10 baking potatoes

shredded cheddar

1 package bacon

chives or green onions

vegetable oil

Bake the potatoes on 400 until done. Cool them and cut into 2 the long ways. Scoope out the potatoes until there is about a 1/4 of the potatoe left. This is where I put them in the fridge over night to finish the next day. If you want to go ahead and make them. Next I put a couple of tbsp of veg oil in a bowl and brushed the insides and outsides of the potatoes and put them on a cookie sheet then salted them. I put them back in the oven for 5-10 minutes on 400 to slightly brown them and it makes them a little more crispier. I took them out and cooked the bacon and let it completely cool and chop finely. I added the bacon to each potato half and then added the shredded cheese. I put it back in the oven for a couple of minutes just to let the cheese melt. Took out and chopped up the green onion and added to the potatoes. You can add sour cream if you want.

Sopapilla Cheesecake

Easy & really good

Ingredients
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent rolls
1/2 cup melted butter
1/2 cup white sugar
1 teaspoon ground cinnamon
Directions
Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles. Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter. Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.