FRESH Ideas: Game-watching party food

Fresh Ideas for Game-Watching Parties

In this Sunday's Super Bowl matchup the NFL's two best teams meet in New Orleans to prove they're abilities as the ultimate football champions. It's only fitting that the ultimate game-watching dessert has been created for FRESH Ideas.

This twist on traditional Rice Krispy treats combines the popular cereal with Nutella chocolate spread and bacon baked and crumbled with honey and brown sugar. These treats will be the hit of your game watching party and along with the winning team, deserve the honor of a championship trophy.

The Stanley's Pulled Pork Layer Dip was created last year for FRESH Ideas and many readers asked to see it again. Designed to be the ultimate layer dip, it can also double as a game time meal. Just place it in a 375 degree oven for 15 to 20 minutes and it can be served as a casserole.

Nutella-Bacon Rice Krispy Treats

4 slices of bacon

2 tablespoons honey

2 tablespoons brown sugar

1 tablespoon water

6 cups Rice Krispies cereal

1 stick butter

1 – eight or ten ounce bag of marshmallows

1 cup Nutella

1/2 cup caramel chips

1 tablespoon water

Preheat oven to 375 degrees. Line a rimmed baking sheet with foil. Place a small, metal baking or oven-safe cooling rack on the sheet. Place bacon slices on the rack. In a small bowl combine the honey, brown sugar and water. Brush the mixture over the bacon. Bake the bacon until it is crispy. Let cool completely and then crumble into small pieces. In a large pot melt the butter and begin stirring in the marshmallows. Remove from heat and stir in the Nutella. Place the Rice Krispies and crumbled bacon in a very large bowl and begin pouring in the marshmallow mixture. Stir together until completely combined. Press into a 9 x 13 pan. In a small saucepan melt the caramel chips with the water. Using a spoon drizzle the caramel over the Rice Krispy treats. Cut the treats into small squares.

Stanley's Pulled Pork Layer Dip

1 – 2 pound pork roast

Salt, pepper, garlic powder

1 cup water

1 cup Stanley's BBQ Sauce

1 yellow onion

1 egg

1/2 cup milk

1 cup flour

Oil for frying

2 cups mashed potatoes

8 ounces sour cream

2 cups cheddar cheese, grated

Rub the pork with salt, pepper and garlic powder and place in a slow cooker. Add water and cook on low for four to six hours until meat is tender and can be shredded with two forks. Finely shred all of the meat and stir in the barbecue sauce. Cut the onion in half, from end to end, peel and thinly slice. In a bowl large enough for the onion slices, stir together the egg and milk. Spread the flour onto a dinner plate. In a skillet, heat ½ inch of oil. Place the onions in the egg mixture and thoroughly coat. Pick up a handful of onions, shake off the excess liquid, toss in the flour and add to the oil. Repeat until all onions are coated and fried. Remove the fried onions to a plate that is lined with a paper towel. In a 9 x 13 baking dish spread the mashed potatoes on the bottom, top with the meat, then the sour cream and cheese. Top with the fried onions and serve with sturdy chips. For testing purposes, Frito Scoops were used.

Recipes by Christine Gardner

FRESH Ideas with Christine Gardner can be seen each Tuesday at 5 p.m. on CBS19 and again on and









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