Barf to the Burger King lol. Much rather make my own food!
I can't wait to try the blue cheese dip and pineapple salsa.
Nothing fancy for tomorrow, probably just wings, snacks and beer (ok and probably some tequila too). But I'm making a bunch of stuff for the SB for sure.
These are definitely on the list...
Bacon Shrimp Roll-Ups
48 large shrimp - steamed, peeled, and deveined
1 clove garlic, coarsely grated
1 cup chili sauce
24 slices slices bacon - partially cooked
Toss the shrimp and garlic together in a zip top plastic bag. Add the chili sauce. Close the bag and refrigerate for at least 2-1/2 to 3 hours, turning the bag once or twice. Cut the partially fried bacon strips in half. Wrap a piece of bacon around each shrimp and secure it with a large toothpick. Arrange the roll-ups on a baking sheet in a single layer. Place in the oven, about 3 inches below the broiler. Broil until the bacon is crisp, watching carefully to prevent over-browning.
1/2 cup olive oil
1/2 cup white wine vinegar
3 tablespoon chopped fresh parsley
3 tablespoon minced green onions
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cloves garlic minced
1 (2 ounce) jar diced pimento, drained
1 (8 ounce) block sharp cheddar cheese (8 oz), chilled
1 (8 ounce) pkg cream cheese, chilled
Combine first 10 ingredients in a jar or dish with a lid; cover tightly, and shake vigorously. Set mixture aside.
Cut block of cheddar cheese in half lengthwise. Cut crosswise into 1/4- inch-thick slices. Set aside. Repeat with cream cheese. Arrange slices alternately in a shallow baking dish, standing slices on edges. Pour marinade over cheese slices. Cover and marinade for at least 8 hours.
Transfer cheese slices to a serving platter in the same alternating pattern,reserving marinade. Spoon marinade over cheese slices.
Serve with assorted crackers.
And of course, some tater skins.
3 pounds of baking potatoes
1 pound bacon
1 (8 ounce) package shredded Monterey Jack and Colby blend cheese
1 bunch chives
4 tablespoons butter, melted
2 teaspoons salt
2 teaspoons freshly ground pepper
Preheat oven to 425 degrees.
Wash and scrub 3 pounds of small/medium baking potatoes. Place on baking sheet and pierce each potato several times with a fork. Bake at 425 degrees for 1 hour.
Meanwhile, fry bacon in frying pan until crispy. Drain on a paper towel-lined plate. Transfer to cutting board and cut into medium-sized chunks. Set aside.
Once potatoes are finished, allow them to cool slightly. Then, cut potatoes in half and arrange back on baking sheet. Scoop out a small amount of the potato filling from each potato half and place in small bowl. Save filling for other use. (I use this filling to make Cheesy Mashed Potato Bake later in the week.)
Brush melted butter onto both sides of each potato half (including skin side) and sprinkle with salt and pepper. Bake in 425 degree oven for 8 minutes. Remove potato skins from oven.
Add bacon evenly to potato skins, and using a pair of kitchen scissors, cut chives over each potato skin. Add generous amounts of cheese on top of bacon and chives. Return the potato skins to the oven for 5 minutes - or until cheese has completely melted.
Add additional freshly ground pepper, if desired, and serve with sour cream.
Probably a few other things too...cookies, snacks, sliders and lots and lots of beer!