The Official sockprints Recipe Lineup for the Big Game
• SOCKPRINTS LLC
Less than one week until the Big Game! Whether you are there for the football or for the commercials, we've got our full official recipe lineup curated by the sockprints team. From sweet to savory and appetizer to dessert, check out these easy recipes that will definitely add some flavor to your (cooking) game.
Everybody loves a good cheese pull! In this savory appetizer by Beantown Baker, melted gooey provolone cheese is paired with the aromatic flavors of diced green onions and mushrooms. Topped with a flavorful poppy seed sauce, this bread is downright addicting. (You might want to bring two!)
Ingredients
For the Mushrooms
12 oz sliced mushrooms
1 Tbsp butter
1 Tbsp chopped fresh thyme
For the Bread
1 unsliced loaf sourdough bread
12 oz provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 tsp poppy seeds
Directions
For the Mushrooms
Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.
Set mushrooms aside and allow to cool.
For the Bread
Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place loaf on a foil-lined baking sheet.
Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.
Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.
It's no surprise that this is a popular dish at family gatherings. With a balanced sweet and savory flavor, these easy-to-make baby back ribs are kid and adult-friendly. Dig in!
Ingredients
3 1-lb. racks pork baby back ribs, cut in half
1 cup ketchup
1/4 cup apple cider vinegar
3 Tbsp dark brown sugar
3 Tbsp worcestershire sauce
1 tsp liquid smoke
1/2 tsp salt
Directions
Place ribs in a large pot and fill with enough water to cover ribs. Bring water to a boil, reduce heat, cover and simmer for one hour or until fork tender.
While ribs are boiling, combine remaining ingredients in a medium sauce pan and bring to a boil. Reduce heat and simmer uncovered stirring often for 30 minutes, or until slightly thickened.
Place boiled ribs, meat side down, on a broiler pan. Brush with half the sauce mixture and broil 4-5 inches from heat for 6-7 minutes. Turn ribs over, brush with remaining sauce and broil additional 6-7 minutes or until edges are slightly charred.
Last but not least, what better way to end an evening filled with booze than with this liqueur-inspired bundt cake! Sweeten the deal by drizzling the simple glaze over the warm cake and finishing it off with a generous dust of powdered sugar. Enjoy!
Ingredients
For the Cake
1 box yellow cake mix
1 large box vanilla pudding (not instant)
4 eggs
1/4 cup vodka
1/4 cup Galliano liqueur
1/4 cup orange juice
For the Glaze
1 cup powdered sugar
1 Tbsp orange juice
1 Tbsp Galliano
1 tsp vodka or vanilla
Directions
Mix all ingredients together and pour into a greased and floured bundt pan.
Bake at 350 degrees for about 45 minutes or until cake tester comes out clean.
Pour glaze over cake while warm or sprinkle with powdered sugar when the cake is cooled.
