Saturday, February 7, 2009

Super Bowl Sunday

The Jello Shots were the star of the party. People were talking about them days later

DH saw this idea online and had to make them. We used orange jello and raspberry jello

You'll need:

* A large bowl about 3/4 full of water
* Enough baking pans covered in wax paper to hold all of your orange halves
* Something to make your Jello mix in
* 6 large oranges per box of Jello (the larger box)
* However many boxes of Jello you got oranges for
* Whatever liquid(s) your Jello mix recipe calls for

TIP: The giant oranges with the thick, easy-peel rinds are best.


* Cut your oranges in half from end-to-end (not across the belt)
* Carefully remove all orange from each half (I prepared 12 oranges)
* Place each hollow shell into the bowl of water to prevent from drying out
* When all shells are done, place upside down on paper towels to let them quickly dry of excess water
* Make your usual Jello or Jello shot recipe. (I used two of the larger boxes)
* Carefully stand each orange half like a bowl on your baking pan (edge-to-edge so they support each other)
* If you aren't right next to the fridge already, move as close as you can before filling
* Slowly pour your liquid into each of your halves (close to the brim, but no need to overflow; better to fill each peel as full as possible and discard extra peels than have a lot of peels not be full)
* Very carefully transfer your tray into the fridge to set for at least 4 hours, if not over night
* Once set, use a very sharp (NOT SERRATED) knife to shave the edge off of each bowl (the part sticking up above the Jello surface)
* Cut each half into quarters, just like you would slice a normal orange (don't get takes patience and a gentle hand)
* Store wedges on their rind until serving (do not stack)
* Eat the wedges you didn't cut properly

TIP: When extracting the orange from the peel, I used a fork to get the first wedge out, then the rest came pretty easily with fingers assuming your orange peel is hefty. A grapefruit spoon should work fine as well.

NOTE: If you skip the edge-trimming step, like I see a lot on other versions of this recipe, you will end up with 50% of your wedges having an ugly overhang, not to mention the edge gets all goobery from the Jello slosh. Here is an example of a Google photo I wrote notes on: Yuck!

TIP: When slicing the wedges, the peel is naturally harder to cut through than the Jello. I tried to ignore the Jello and cut the peel from end-to-end, bending it as little as possible so as not to have the Jello tear.
The process photo.

DH also did a LOT of frying. He made fried pickles, fried jalapeno bottle caps, and he made his own corn dogs.

I only have some photos of his corn dogs though
They are actually beer boiled brats with the cornmeal coating

DH also made crostini for the dips. He wanted to make sure we had something sturdy for the heavy dips everyone was making. You can see them in the holiday basket :)

I made tortilla rollups, BBQ meatballs, pepperoni rolls, and Hersheys Best Brownies for brownie sundaes

Notice I had to put a sign up that the brownies were not just for grabbing and eating, that they were for sundaes later :) everyone ran for them at halftime and I had none left. I made two batches

Next is our Austrian friend Bettina making kaesespaetzle, cheesy noodles. She makes her own noodles and everything. Its crazy good.

and lastly is our new roommate Emmy's cheese artichoke dip in a bread bowl sitting next to the "crack dip" Buffalo Chicken Dip. Everyone referred to the buffalo chicken dip as the "orange dip"

Buffalo Chicken Dip


2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
1 cup pepper sauce, such as Franks® Red Hot®
8 ounces cheddar cheese
5 ounces blue cheese crumbles


1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cook at 350 degrees for about 30-40 minutes. Mixture should be bubbling

Serve with crackers or tortilla chips or toasted bread.