WHAT MUNCHIES ARE YOU HOOKIN UP FOR YOUR BIG GAME DAY FOOTBALL PARTY ON 2/4/2018?!!

HEY HEY!!! GOOD FOLKS WHAT IT DO!!! WHAT IT DO !!! 

CHEF GIRLFRIEND here coming at you with some cool ideas for your 

BIG GAME DAY FOOTBALL PARTY. 

It is so much fun when family and friends get together for the BIG GAME DAY, especially when they are on opposing sides. One thing for sure, everybody can agree on is some real good food to munch on while watching the game. So what is a better way to come together and have some fun with family and friends at your crib eating some good happy eatz, talking shit and watching the big football game of the year.

I am going to give you some real cool ideas that will WOW your peeps while they are at your crib enjoying them selves. I love appetizers munchies so let me show you how you make some different and real good munchies for your BIG GAME DAY FOOTBALL PARTY .

LOOK HERE LOOK HERE , when planning a party it is okay to prep your food a couple of days in advance, I do cause I don't want to be working my ass off on the day of my party. Shoot I want to enjoy the game and my family and friends too. SO HERE ME, when I tell you, I plan out my menu FIRST and then I get all my ingredients together for each DISH I am going to prepare. 

I got 10 folks coming over to my place to watch the game so I am going to prepare a couple fabulous dishes so they can munch on and enjoy. 

 Now you know your homies are going to ask you, "DO YOU NEED ME TO BRING SOMETHING" don't be shy just say "HELL YEA" you can bring... what ever it is you need somebody to bring tell them what you need them to bring so they will bring it, no problem man. That means it is less things off  your back for you to do. Ain't no shame in my game I normally ask my peeps to bring sodas and juices for chasers and for those who don't drink cocktails and  I ask someone to bring a dessert, OH don't forget to ask your friends and family to bring there own cocktails cause for real for real you can't buy what everybody is drinking,   but I well have one specialty drink that I well prepare for this special occasion my famous BIG GAME DAY FOOTBALL PUNCH. 

So lets get started on the MUNCHIE menu.

This is going to be my menu for my BIG GAME DAY FOOTBALL PARTY on 2/4/2018.

BIG GAME DAY FOOTBALL PARTY MENU

COWBOY CAVIAR (VEGAN)

FRIED RIBS (PORK)

CRAB SPRING ROLLS (SEAFOOD)

SRIRACHA PINEAPPLE WINGS (POULTRY)

JALAPENO CHEESE BURGER SLIDERS (BEEF OR TURKEY)

BIG GAME DAY FOOTBALL PUNCH (pineapple juice & coconut rum)

NOW FYI THE GAME STARTS AT 6:30pm 

All your food should be out and ready to serve between 5:30pm & 6:00pm

So here are the recipes for my BIG GAME DAY FOOTBALL PARTY

1. COWBOY CAVIAR (vegan)

PUT THIS OUT ON THE TABLE AROUND 5:00pm

This here recipe will serve up to 10 of your peeps @ 6oz per person

This here Cowboy Caviar is OFF THE CHAIN. Let me tell you something, your guest will tear this stuff up and will be asking you for the recipe. It is very easy to  make and it is inexpensive. This can be made a day before your party. It is best that you do make it a day ahead because then all the flavors and essence will blend together. 

INGREDIENTS

2- 15 oz. can black beans 

2- 15 oz. can black eyed peas 

1- 15oz can corn or  16 oz frozen bag        

1 bell pepper (any color) 

4 Roma tomatoes 

2 jalapenos

1/2 red onion 

1 bunch fresh cilantro 

DRESSING

4 Tbsp olive oil

2 fresh lime 2 TBSP LIME JUICE

1 Tbsp balsamic vinegar 

1 tsp chili powder

2 tsp cumin

1-1/2 tsp salt

1 tbsp sugar 

serve with Tortilla chips

don't for get to add a pinch or 2 of love

INSTRUCTIONS:

Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables

Finely dice the bell pepper, tomatoes, jalapeno, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeno before dicing. Roughly chop the cilantro. Place the drained beans, bell pepper, tomatoes, jalapeno, onion, and cilantro in a large bowl.

In a bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar. Pour the dressing over the salad, then stir until everything is well coated. put the cowboy caviar into a gallon freezer bag put in the frig overnight, can be served at room temperature.

LOVE PEACE AND HAPPY EATZ!!!

2.CHEF GIRLFRIEND'S FRIED RIBS (pork)
This here recipe will be done in two parts. First part will be when you prep and semi cook off the ribs cut them and put in freezer bags until the morning before your party. This can be done days before your party.
The second part will be done the day of your party by just flouring the ribs, deep frying them and saucing them up.

START FRYING THESE UP AROUND 12:00pm you should be finish cooking them by 1:00pm

place in the oven to keep warm.

This here recipe will serve up to 10 of your peeps @ 4 PIECES per person

You are going to need 4 SLAB OF RIBS

Yea I know what everybody is thinking Fried Ribs how you fry ribs. Well let me just tell you a little story about my first time trying Fried Ribs 

I went to this restaurant in my hood and they had  Fried Ribs on there appetizer menu so I said "FRIED RIBS, WHAT HELL ARE FRIED RIBS" So I order them and baby let me tell you they was out of this world man they where so good.

So now, I have to confess to y'all cause I needed the recipe or all the ingredients for them fried ribs real bad. So I called the restaurant and told them a big ass lie . I told them I was having allergic reaction to the ribs cause for real that was all I order was the appetizer of fried ribs and drinks. 

So I ask them what did they use to make the ribs because maybe there was something they used that I might be allergic too, so they told me everything they used. 

I took what they told me and I added and took away some of the ingredients and came up with my own recipe. 

 I always use my boo and my boys as guinea pigs when I am making something I never cook before, man the reaction I got from my boo when he ate one of the fried ribs that I made, was great, he said this to me "DAMN WOMAN WHAT YOU TRYIN TO DO HURT SOMEBODY WITH THESE HERE RIBS. BABY YOU CAN'T MAKE THESE FOR NO OTHER MAN CAUSE THEY WILL TRY TO STEAL YOU AWAY FROM ME." Now that was one of the best complements I ever got for some food that I have made. Now for my boys they loved them some fried ribs so much that they requested for me to make them all the time. My youngest son loved them so much he bought home his basketball team to try out the ribs, now this was back in 2009 to this day some of those boys still hit me up and say  "HEY MA DUKES let me know when you are going to hook up some of those fried ribs so I can stop by and get a little taste" I AM TELLING YOU THESE THINGS SO YOU WELL WANT TO MAKE THEM AND SHOW OFF FOR YOUR PEEPS 

It is very important that you prep these ahead of time, it is okay to prep them at the beginning of week.

So lets say you made these billy bobs a couple of days ahead of time, all you got to do is put them in gallon freezer bags put them in the freezer until the morning before the BIG GAME

 just place the in the frig the day before in the morning so they can thaw out.

Now you will need two large disposable aluminum pans

plastic wrap or parchment paper and foil.

INGREDIENTS

4 SLABS PORK RIBS 

Spareribs or Baby Back Ribs it don't make no difference what kind of ribs you use.

3 TBSP SEA SALT

3 TBSP BLACK PEPPER 

4 TBSP GARLIC POWDER

2 TBSP CHILI POWDER

2 TBSP PAPRIKA

1 TBSP CUMIN

2 TBSP CINNAMON

2 TBSP GROUND GINGER

1 CUP BROWN SUGAR

PUT ALL THE ABOVE INGREDIENTS  IN A GALLON PLASTIC BAG SHAKE IT ALL

UP AND SET IT TO THE  SIDE

1 CUP OF OIL 

VEGETABLE OR OLIVE OIL THIS IS TO USE JUST TO RUB ON THE SLAB OF RIBS BEFORE YOU RUB ON THE SPICES SO THE SPICES STICK TO THE RIBS. 

INSTRUCTIONS:

Okay so this is what you got to do: Rinse off your ribs and pull off the excess fat, after you do that pat them dry with using paper towels. Then you are going to rub them billy bobs down all over with the cooking oil of your choice. I use vegetable oil . Take the seasoning you mixed up and rub some all over the ribs on the front and back, I mean rub them joints real good with the seasoning. Please rub them with a lot of love, that's where all the great taste comes from. 

OK so you are finish with the rub down. Now you are going to place 2 slabs of your seasoned ribs into each of the aluminum pans, pour some water into the pan just enough to cover the bottom of the pan. Now this might sound crazy but trust me it works. Cover each pan with the plastic wrap or parchment paper real tight. I LIKE USING PARCHMENT PAPER  the reason you do this is so your ribs will absorb all the flavors and it will help make them tender. After you do that cover the pan with aluminum foil ON TOP OF THE PARCHMENT PAPER real tight then place in the oven at 350 degrees cook for 45 minutes to an hour. Now this process is so they will cook up a bit so when you get ready to cut them into individual pieces they are easy to cut at each bone. After the ribs come out the oven let them cool off and then you can cut them between the bone. For each slab of ribs you should get about 10 to 12 rib bones.

In the mean time, while your ribs are cooking and smelling the house up with wonderful essences you need to be making your flour mix for frying your ribs. OK go get that gallon freezer bag. 

FLOUR MIX 

2- CUP ALL PURPOSE FLOUR

2- TBSP SEA SALT

2- TBSP BLACK PEPPER

2- TBSP GARLIC POWDER

2- TBSP GINGER POWDER

2- TBSP CINNAMON

4- TBSP BROWN SUGAR

MIX UP ALL THE INGREDIENTS ABOVE IN A GALLON FREEZER BAG SHAKE IT UP REAL GOOD. PUT TO THE SIDE UNTIL READY TO USE TO FLOUR UP YOUR COOKED RIBS TO FRY. THIS CAN BE MADE DAYS AHEAD OF TIME. ONCE YOU MAKE IT BABY IT IS A DONE DEAL AND YOU ARE GOOD TO GO

Y'all are going to notice that I use a lot of freezer bags through out my blog. If you are wondering why, it is because they are easy to use when you have to flour something up, when you are marinating something, and storing leftover instead of using those plastic bowls and stuff, freezer bags take up less space. Those are some of my reason why I always use gallon plastic bags.

HEEEEYYYYY BOO !! OK it is game day!!! So now all you have to do is take your thawed out cooked ribs, out the frig take some of the ribs and shake them up in the flour mixer and start frying them joints up until all of the ribs are fried up crispy and golden brown. 

OIL FOR FRYING 
I like to use All Vegetable Crisco Shorting to deep fry my food. You know the one I am talking about the one that is in the can. When deep frying with Crisco Shorting there is nothing out there better to make your food crispier and golden brown. Now you want enough oil in you pot for deep frying. You can use a large heavy bottom pot, a cast iron pan or if you have a deep fryer that is even better to use. Now check this out when cooking on a stove top you want to keep your heat under the pot or pan at medium high heat. The reason for that is cause when you start dropping your food into the deep fryer the temperature drops some but it will come back up again, but once you drop a fresh piece if meat or what ever you are deep frying the temp will go down again so just keep it on medium high and it should work out for you. Now as quite as it is kept if you find your food cooking to fast just turn your heat down a notch or two and you should be good . 

Most people don't have cooking thermometer in there home but I bet you a lot of people have wooden spoons. This is how you can check to see if your oil is hot enough to start frying your ribs up or anything you might want to deep fry. Just take the handle of the wooden spoon and place it inside of  the pot of hot oil, if you see small bubbles forming around the handle of the spoon then you know that your oil is hot enough for frying. So start dropping your ribs and frying them up. It should take you about 30 to 40 minutes to fry up 40 to 50 pieces of ribs.

Now there is one more thing, you have to do, and that is you got to sauce them joints up. The FRIED RIBS has to be sauced up, so they can be FINGER LICKIN GOOD. Guest what, the best sauce is for FRIED RIBS, you probably think it is BBQ SAUCE trust me when I tell you, it is not even that, it is the SWEET CHILI SAUCE made by MAE PLOY man when I tell you the sauce is the bomb for the FRIED RIBS you better believe it, my boys call it CRACK SAUCE. Now as the ribs come out the oil toss them up in a bowl filled with the MAE PLOY CHILI SAUCE (in these case we have to use a bowl to toss and coat the ribs cause the ribs are hot and you don't want to get a hole in the plastic bag now that will be a hot ass mess). Place them back into one of the aluminum pans. Take some of the extra sauce and pour, over the ribs, cover with some foil and keep warm in the oven at 200 degrees until ready serve.

DON'T FOR GET TO ADD A PINCH OR 2 OF LOVE when preparing your food, it makes it taste so much better.

ALL I CAN SAY IS  BOY YOU GOING TO HAVE SOME HAPPY GUEST WHEN THEY TASTE THESE HERE FRIED RIBS. HELL I FEEL SORRY FOR THOSE WHO DON'T EAT PORK CAUSE THESE RIBS ARE AMAZING, THEY ARE MISSING OUT ON SOME REAL GOOD EATZ. 

LOVE PEACE AND HAPPY EATZ!!!

3. MINI CRAB SPRING ROLLS (seafood)

START COOKING THESE AROUND 5:00pm you should be finish around 5:30pm

This here recipe will serve up to 10 of your peeps @ 5 PIECES per person

You are going to make 50 MINI CRAB SPRING ROLLS

Lets make these billy bobs a couple of days ahead of time, all you have to do is place them in gallon freezer bags put them in the freezer until the day of your party.

then you can cook them straight from the freezer, it is best that you cook them when they are frozen. How cool is that. Make sure you make a couple of extra ones, so you can have some when ever you want, cause these things right here are mouth watering and you are going to want to save some some for another time, like when it is just you and your boo just chillin at the crib, hook up some mini crab rolls and sauce and trust me baby your boo ain't going no where for the night, it is going to be y'all all night HELL YEA!! JUST MOVIN AND GROVIN LOL.

INGREDIENTS

2-1 LB CAN LUMP OR BACK FIN CRAB MEAT

1 RED PEPPER (chopped small pieces)

2 BUNCH SCALLIONS (green onions cut into small pieces)

1 TBSP GARLIC POWDER

11/2 TBSP OLD BAY SEASONING

1 TBSP YELLOW MUSTARD

1 EGG

1 PACK OF SPRING ROLLS WRAPPERS 

I use this brand WEI CHUAN SPRING ROLLS SHELLS but for real any spring roll wrapper will work, so will WON TON WRAPPERS but don't cut them if you are using those. If you have a international grocery store near your hood you should go there and buy your spring roll wrappers because they are more likely to have them. 

NOTE: PLEASE DON'T BUY EGG ROLL WRAPPERS BECAUSE YOU WONT GET THE SAME TASTE OR TEXTURE

So this is what you have to do, it is real easy. All you have to do is open the cans of crab meat place in a bowl take the chopped veggies and the rest of the ingredients and add to the bowl and mix it up real good. Now take your spring roll wrapper out of the freezer let them set out for about 10 minutes then take your kitchen scissors cut them in half then cut the half in to have but cut so they look like a triangle so now you have cut the spring roll wrapper into 4 quarters. OK you got that part now take a tablespoon of the crab mixer and place on one of the triangle spring rolls at the end that is cut and straight, now spread the mixer out just a little bit take that and roll up once then flip the two ends to meet each other in the middle then continue to roll until you get to the tip of the flap take some water on your finger and rub the tip of the triangle and flip it to seal the spring roll closed (have a bowl of water by your side so you can dip your fingers in to wet and seal the spring roll wrap). SHAZAM!!! YOU GOT A MINI CRAB ROLLS. CONTINUE TO ROLL THEM UP UNTIL YOU HAVE 50 CRAB SPRING ROLLS. PLACE SOME PARCHMENT PAPER ON A COOKIE SHEET. THEN PUT THE ROLLED MINI CRAB SPRING ROLLS ON THE COOKIE SHEET PLACE IN THE FREEZER UNTIL FROZEN. ONCE THEY ARE FROZEN PUT THEM IN A GALLON FREEZER BAG SO THAT WAY WHEN YOU FREEZE THEM FIRST, THEY DON'T STICK TO EACH OTHER. 

The day of your party, FRY THEM BILLY BOBS UP WITH THE CRISO SHORTING or what ever kind of oil you like to use but I am telling you the crisco shorting will make them joints fry up real crispy and golden brown. Fry them an hour before your party starts and keep them warm in the oven at 200 degrees. 

THIS WOULD BE THE LAST THING I WOULD BE COOKING UP BEFORE MY PEEPS GET TO MY CRIB.

HERE ME NOW

We need to kick them joints up a couple of notch, with some of my off the chain dipping sauce and that is easy peasy to make, and you can make it a couple days ahead of time, just put it into one of those gallon freezer bag put in the frig until the day of the party.

This is all you need for the dipping sauce. 

DIPPIN SAUCE

2 CUPS MAYO

1 CUP KETCHUP

2 TBSP SRIRACHA OR YOUR FAVORITE HOT SAUCE

1/4 CUP YELLOW MUSTARD 

Now don't go and try to get all fancy and use Dijon mustard cause you about to mess it up it ain't going to taste right trust me when it tell you.

ALL YOU NEED TO DO, BEFORE YOU MIX UP ALL YOUR INGREDIENTS STIR UP YOUR MAYO FIRST.

 When you stir up your mayo your sauce will be nice and creamy you wont see those little white dots in your sauce I know you know what I am talking about. 

THEN ADD EVERYTHING ELSE AND STIR IT UP.

DON'T FOR GET TO ADD A PINCH OR 2 OF LOVE WHEN PREPARING YOUR FOOD, IT MAKES IT TASTE SO MUCH BETTER.

WATCH OUT NOW!!! YOU GOT YOU SOME BOMB DOT COM  DIPPIN SAUCE FOR THOSE MINI CRAB SPRING ROLLS.

LOVE PEACE AND HAPPY EATZ!!!

4.SRIRACHA PINEAPPLE WINGS (poultry)

START COOKING THESE AROUND 9:00am you should be finish cooked them around 10:30pm

This here recipe will serve up to 10 of your peeps @ 3 PIECES per person

You are going to need 30 pieces of CHICKEN WINGS

COME ON NOW!!! 

Lets just keep it real I mean 100% Let me find out every time you go to one of your peeps house for a party, they are always serving up them same fried chicken wings, buffalo chicken wings, or BBQ chicken wings using those frozen little party wings.Well boo they are coming to your house for the Big Game Football Party so why not show off a little bit, you are going to hit there ass up with some real different chicken wings. 

You are going to prepare this real easy SRIRACHA PINEAPPLE CHICKEN WINGS 

Look here you are not going to use those frozen little party wings, you going to use the whole wing with the tip and all OK, I know what you are thinking the whole chicken wing is expensive you will be better off buying those frozen bags of party wings, but check this out if you live in an area that has a Amish market or a international store grocery you can get whole chicken wings at a very reasonable price. Hell sometimes you just have to shop around to get he best for your buck.

INGREDIENTS

3 TO 4 LBS WHOLE CHICKEN WINGS

Now if you want to you can really use those party wings or any part of the chicken you like even the chicken tenders but I prefer the whole chicken wing.

1/2 CAN PINEAPPLE JUICE (100% DOLE PINEAPPLE JUICE)

1 CUP BROWN SUGAR

2 TBSP TERIYAKI SAUCE

1/2 CUP SRIRACHA SAUCE

2 TBSP GARLIC POWDER

1 TBSP GINGER POWDER

1/2 CUP CORN STARCH (corn starch helps the chicken wings get crispy)

1/2 CUP OIL (any kind of oil you like I like to use vegetable oil.)

TAKE ALL THE ABOVE INGREDIENTS MIX IT UP REAL GOOD MAKE SURE THE CORN STARCH IS DISSOLVED INTO THE LIQUID SO WHISK IT UP REAL GOOD.

Now I need you to check this out, what you are going to do with your chicken wings is, first you are going to clean your chicken take off those feathers that sometimes be on the tips of the wing and remove any extra fat. After you clean your chicken you are going to soak it for a couple of hours or over night in a salt water brine. The reason why you do this is so that when you bake you chicken it wont dry out and you don't have to add any any more salt to this recipe. 

So here it is the recipe for salt water brine up to 3lbs of chicken wings.

SALT WATER BRINE

1 GALLON WATER

1/2 CUP TABLE SALT OR 1 CUP KOSHER SALT

I like to take a fork and poke my chicken wings in the flat part and the drum leg part of the wing then place them in the brine for about 3 to 4 hours or longer, for real the longer the better

(Now if you have a large pot put the salt water brine in that, if you don't then wash out your kitchen sink real good and place a stopper in it and fill it up with a gallon of water and salt.)

While your chicken wings are soaking in the brine, start mixing all of  your other ingredients up, after they soaked for a couple of hours, pour the brine off the chicken give it a quick rinse and then add chicken to 2 gallon freeze bags (I would place 15 wing in each bag so that would give you 30 wings) then pour your marinade over the chicken in the bag shake it up and let marinate over night. 

IT IS GAME DAY. NOW IT IS TIME TO COOK UP SOME CHICKEN WINGS.

DON'T FOR GET TO ADD A PINCH OR 2 OF LOVE WHEN PREPARING YOUR FOOD, IT MAKES IT TASTE SO MUCH BETTER.
NOW CHECK THIS OUT MY CHICKEN WILL BE THE FIRST THING I COOK THE MORNING OF MY PARTY. WHY BECAUSE YOU ARE GOING TO NEED TIME FOR THOSE CHICKEN WINGS TO COOK UP NICE AND CRISPY.

Take the wings out of the marinade, fold over the wing tips and place 15 wings in each aluminum pan place them in the oven at 400 degrees cook for about 30 to 45 minutes until the are golden brown and crispy.

NOW HERE COMES THE GOOD STUFF THE SAUCE FOR THE WINGS

1/4 CUP OF PINEAPPLE JUICE (100% DOLE PINEAPPLE JUICE)

1- 15 OZ CAN CRUSH PINEAPPLES

1/4 CUP SRIRACHA SAUCE

1/2 CUP BROWN SUGAR

1/2 STICK REAL BUTTER (salted or unsalted it really don't make a difference, I use salted butter)

Please do not use margarine cause butter makes everything taste good.

Put the ingredients above in a pot cook on low heat until butter and brown sugar has dissolve. Once your chicken is golden brown and crispy, base your chicken wings all over with the good bomb ooo wee sauce. Cook your wings for another 10 to 15 minutes. Then take them out of the oven combine all the chicken into one pan pour the rest of the sauce all over the wings wrap pan with foil place in your oven to keep warm. If the sauce is a little thick just add some more pineapple juice.  

                                            LOVE PEACE AND HAPPY EAT!!!

5. JALAPENO CHEESE BURGER SLIDERS

START COOKING THESE HAMBURGERS AROUND 3:00pm YOU SHOULD BE FINISH AROUND 3:45pm

This here recipe will serve up to 10 of your peeps @ 2 Sliders per person

Look here, in my eyes, it ain't no kind of BIG GAME DAY FOOTBALL PARTY if there is isn't some type of  hamburgers. So here is one of my favorite burgers that can be cooked on the stove top, oven or grill. I am going to do mine in the oven. Take out the chicken wings and ribs out of the oven and turn the oven up to 350 degrees. The reason why I am cooking them in the oven is cause where I live it is still cold outside and I am not going outside to cook nobody no damn burgers on a grill for real. I will be cooking them in the oven it well be quick and they will be good and juicy. Now you know you can really make these way in advance cause you are going to freeze them joints right up after you make the burger mix and patty them up, they are real simple to make.  

So lets get our shit together and start making this here slammin jammin burgers. OH BEFORE I FORGET YOU CAN MAKE THESE WITH TURKEY MEAT TOO.

Note: If you do make them with turkey meat please chopped up mushrooms and onion real small as fine as you can get them or place them in a food processor pulse that joint like 2 to 3 times that is if you have one and make it will make it like a paste and them add it to your turkey meat that way your turkey meat does dry out. Mushrooms and onions contain water so it will keep your turkey meat moist and juicy.
1 pack if fresh button mushrooms and 1 large onion (i prefer sweet onions)

INGREDIENTS:

Making 20 to 24 Burgers

3LBS 80/20 GROUND BEEF OR GROUND TURKEY

3 JALAPENOS cut and take the seeds out, then chopped very small

2 PACKS OF CHEDDAR  CHEESE 

You know what kind I am talking about the one that looks like a block. Cut them up into very very small cubes

1 LARGE SWEET ONION 

They are called Vidalia Onions chopped very very small

2 TBSP GARLIC POWDER

2 TBSP SALT

1 TBSP BLACK PEPPER

2 EGGS

1 CUP WATER 

1 BEEF BOUILLON

1 CHICKEN BOUILLON This is if you are only using turkey meat.

NOW YOU ARE GOING TO TAKE ALL THE ABOVE INGREDIENTS EXCEPT THE WATER AND BOUILLON CUBE. MIX THEM ALL UP. THEN TAKE AN ICE CREAM SCOOP AND SCOOP THE MEAT AND MAKE A MEATBALL IT SHOULD BE ABOUT 3 TO 4 OZ. IF YOU DON'T HAVE A ICE CREAM SCOOP JUST TAKE 2 HEAPING TABLESPOONS OF THE MEAT MIXTURE.

Note: If you  put a little cooking oil on your hands while making the meatballs the meat wont stick to your hands.

AFTER YOU MAKE THE MEATBALL MASH IT DOWN AND MAKE A PATTY IT MAY LOOK A LITTLE LARGE IF NOT MASH IT SOME MORE TO MAKE IT LOOK A LITTLE LARGER THEN A SLIDER, CAUSE IT IS GOING TO SHRINK WHEN YOU COOK IT.

OH SHIT!! BEFORE I FORGOT TO TELL YOU. BEFORE MAKING YOUR HAMBURGERS YOUR NEED TO TAKE SOME PARCHMENT PAPER OR PLASTIC WRAP AND CUT IT INTO 20 TO 24 SMALL PIECES SO WHEN YOU FINISHED YOUR HAMBURGERS YOU CAN WRAP THEM UP, AND FREEZE THEM JOINTS. YOU ARE GOING TO STACK THEM ON TOP OF EACH OTHER INSIDE OF A GALLON FREEZER MAKE SURE THE BAG IS LAYING FLAT UNTIL THE BURGERS ARE FROZEN. BAG 10 SLIDERS TO EACH BAG. SO WHEN YOU ARE READY TO COOK THEM, THEY WILL BE EASY TO TAKE APART. YOU WILL BE COOKING THEM WHILE THEY ARE STILL FROZEN, THAT WAY ALL THE CHEESE WON'T MELT FROM INSIDE THE BURGER.

YOU WILL ALSO NEED

2 PACKS OF 12 MARTINS POTATO ROLLS

You know the ones they are small and the are good for sliders I would get 1 pack of the white and 1 pack of the wheat rolls

4 ROMA TOMATOES  

They are also called PLUM TOMATOES slice them you should get about 5 to 6 slices from each tomato.

1 HEAD OF LETTUCE 

What ever kind of lettuce you like just FYI Iceberg and Romaine holds better

Now you can cut the lettuce up into small pieces or you can shredded 

it up. Your tomatoes and lettuce can be prep out the day before. Place the lettuce in the middle of a small tray and then put the sliced tomatoes around the lettuce, wrap it up with some plastic wrap and you are good.

HOT DAMN !! NOW THAT IS READY TO GO, so you don't have to worry about that cause it is already done.

On GAME DAY take your the burgers out of the freezer place the in the aluminum pan and cook them on 350 degrees for 30 to 40 minutes until done. Before you get ready to put them out for you peeps take your sliders and place them on the slider buns, put them on a tray and let your folks go for it.

To keep them warm and juicy in the oven you are going to take 1 cup water and 1 beef bullion put in a pot simmer until the bullion dissolves pour in the pan with the burger and cover with foil put in the oven to keep warm. 

After the burgers are cooked don't forget to turn your oven back down to 200 degrees put the chicken, ribs, and hamburger in the oven to stay warm.

So now all of your food is ready for your BIG GAME DAY FOOTBALL PARTY. All you have to do is set up your table and if you are doing decoration put them up the night before and you are good to go. If you follow a time the line and  prep and prepare your food days ahead of time you will be able to enjoy your self, instead of running around like a chicken with it's head cut off and working hard all the day on the day of your party. You will be able to enjoy the time with family and friends. Just plan to do as much prep as you can do the week before your party that is the secret to less stress and the  less you have to do on the day of your BIG GAME DAY FOOTBALL PARTY. 

                                               LOVE PEACE AND HAPPY EAT!!!

PINEAPPLE COCONUT RUM PUNCH

MAKE THIS THE NIGHT BEFORE AND PLACE IT IN A EMPTY GALLON WATER JUG PUT IT IN THE FRIG IF YOU HAVE ROOM IF NOT IT CAN STAY OUT UNTIL YOU MAKE ROOM OR JUST GET A BAG OF ICE AND LET YOUR PEEPS HELP THEM SELVES

This here recipe will serve up to 10 of your peeps @ 2 6oz drinks per person

Now I am a firm believer that when you are invited to someones home for a party or dinner you should always bring a cocktail or a bottle of wine for everybody to drink. I also think that the hostest of the mostest should provide a alcoholic and non- alcoholic drinks. It is so much easier on the host if they just make a nice alcoholic punch and non- alcoholic cause it could be easy and cheaper then buying up a whole lot if liquor, don't you.

So here is my go to alcoholic  punch good and it is stupid easy only 3 ingredients 

1 - FIFTH OF CAPTAIN MORGAN'S PARROT BAY COCONUT RUM

11/2 CANS OF 46 OZ DOLE 100% PINEAPPLE JUICE

YES POUR THE WHOLE 5TH IN THE PITCHER 

PUT IN A LARGE PITCHER STIR IT UP AND YOU BETTER 

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LOVE PEACE AND HAPPY EATZ