2.7 – This is why you’re fat…

Super Bowl Sunday is a serious event for my usual Sunday Dinner crowd. A private party room is rented, the bar is open, and the boys that usually come to my apartment for dinner, instead get food brought to them.

The past few years I have brought various dips and cocktail wieners which are mostly consumed by the end of the evening. This year, I was presented with 2 distinct challenges.

1. An improvement on the bacon explosion, involving a crock pot

2. A Jello dish in the style of Jello 1-2-3, including team colors

Bacon Popper Meatball Explosion

3 lbs hot Italian pork sausage
2 lbs bacon
5 fresh Serrano chilies (or Jalapeño)
1/2 lb extra sharp cheddar cheese
2 jars of your favorite BBQ sauce (I used Dinosaur, or course)

*Makes 100 meatballs

Pre-heat oven to 400 degrees and cover 2 large cookie sheets with foil.

Prep Ingredients
Slice cheese into quarter-inch cubes (100). Slice peppers into 20 rounds each, leaving seeds and ribs in tact for kick. Remove sausage from casing and separate into 100 even servings (this worked out to 10 sausages x 10 slices for me, but depends on how large your sausages are). Slice bacon strips into 3rds (should yield slightly over 100 based on a standard 20-slice lb).

Construct meatballs
Slightly flatten a piece of sausage and place 1 piece of cheese and pepper in center. Roll up sausage to surround and seal inside, wrap sausage ball in bacon and place seam down on cookie sheet. You can arrange meatballs nearly touching on the sheet.

Once all meatballs are constructed, bake at 400 degrees for 20 minutes until bacon begins to brown.

Cool slightly and place in crock pot after draining off standing fat. Cover in BBQ sauce and heat in crock pot till warm. Serve.


Great success, 100 meatballs completely consumed before the end of the first quarter.  No left-overs here.

New Orleans Jigglers

Honestly I don’t want to talk about this. I dislike Jello and this was not a success, but for those of you willing to concoct a staple of 1950’s dinner parties…

1 box Lemon Jello (gold)
2 cups boiling water
1/2 cup light rum

1 box Black Cherry Jello (black)
2.5 cups boiling water

Combine 2 cups boiling water and Lemon Jello and stir 5 minutes until fully dissolved. let stand 30 minutes to cool. Stir in rum and pour into an 8×8 casserole dish. Place in fridge to chill overnight.

Once Lemon Jello is set, combine Black Cherry and 2.5 cups boiling water and stir 5 minutes until dissolved. Let stand one hour until nearly cooled to room temperature. Place in fridge to chill overnight.

Slice and serve


J.L. politely suggested that they weren’t bad, but were way too hard to pick up and try to eat.


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