Happy March! We are in full excitement mode around our house for March Madness. Anyone else get sucked in to the world of the college basketball playoff games?
Sunday is Selection Sunday so brackets will be rolling off the printers very soon. I have to admit, I don’t have a clue what I’m doing when it comes to filling out that bracket. I choose randomly with no background knowledge of each team.
Although, even the folks who are educated in the game can have a bracket blow out. It only takes one upset to take that bracket off the rails.
One thing I do know is what to eat during a sporting event. Honestly, sports food is one of my favorite things. I can put together a tailgate menu in my sleep and I love nothing more than a good dip, slider and chocolate chip cookie. So I’ve decided I’ll just do food and leave the rest to basketball fate. Seems to work out better that way.
Cheesy Spinach and Bacon Dip
- 1 (10 ounce) frozen chopped spinach, thawed and drained
- 1 (16 ounce) package Velveeta cheese, cut into 1/2 inch cubes
- 4 ounces cream cheese, cubed
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 8 slices bacon, cooked and crumbled
Directions: Microwave ingredients in a medium bowl (appropriate for the microwave) on high for 5 minutes or until the cheese is completely melted. Stir after 3 minutes and blend well. Serve with chips or vegetables.
Dip can be transferred to a small slow cooker to keep warm.
Dr. Pepper Pulled Pork Sandwiches
1 3-4 pound pork roast
1 large onion, chopped into big chunks
2 cans Dr. Pepper (not diet), can use Coke
1 bottle barbecue sauce
Dill pickle slices
1 package dinner rolls
In a slow cooker, place the pork and onion chunks. Pour the soda on top and cover. Cook on high for 8-10 hours. Remove the lid and test meat with a fork. It should fall apart. Remove meat and drain the onion and liquid from the slow cooker. Put the meat back in and shred it with two forks. Stir in as much BBQ sauce as desired. Can be served immediately or kept on the warm setting of the slow cooker until ready to serve.
When preparing the sandwiches, add pork to dinner rolls and top with pickle slices.
Nutella Chocolate Chip Cookies
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/3 cup Nutella
1/2 cup light brown sugar
1/4 cup white granulated sugar
2 teaspoons vanilla
1 cup semi-sweet chocolate chips
Whisk flour, cornstarch, baking soda and salt together in a medium bowl and set aside. Using a stand mixer, beat together butter, Nutella, brown sugar, white sugar, egg and vanilla on medium-high speed until well combined, scraping down the sides. Reduce the mixer speed to low and slowly add the flour mixture until well combined. Stir in the chocolate chips. Roll the dough into 1-inch balls and place on a parchment-lined cookie sheet. Cover well with plastic wrap and refrigerate at least 2 hours or overnight.
When ready to bake, preheat oven to 350 degrees. Place dough 1 inch apart on a parchment lined cookie sheet. Bake 9-11 minutes or until the edges are set and the tops have just started to brown. Be careful not to overbake. Let cool 5 minutes on the cookie sheet before removing to a wire rack to cool completely.
Crevolyn Wiley is a Gainesville resident with her first published cookbook “Cooking with Crevolyn” available at J&J Foods. She can be contacted at firstname.lastname@example.org.