Super Bowl Party Archives - The Midnight Baker

Cajun Shrimp with Creamy Parmesan Sauce

Judith Hannemann — Wed, 29 Jan 2020 00:00:47 +0000

The Cajun shrimp is delicious but the Parmesan dipping sauce can also stand on it’s own as a dip for veggies or chips. This is a 2-in-1 football party food!

Cajun Shrimp Is Simple

These shrimp with a Cajun flavor are exceptionally good.

They are pretty easy to make and the coating only contains two ingredients. One you may have to buy if you don’t already have it on hand; Cajun seasoning. But if you don’t want to buy it, then my Creole Seasoning blend can be used in a pinch. They’re not the same, but they’re similar. If you use my recipe, make sure to check out the great recipe I made it for (because I didn’t want to go out and buy seasoning!!) from Creole Contessa.

Ohhh…That Parmesan Sauce!!

If these Cajun shrimp weren’t good enough, the Parmesan dipping sauce is even better!

I would suggest making the sauce a day ahead so the flavors really meld. It was OK tasting right after I made it, but I made it ahead of time and let it sit in the fridge overnight. The taste after it sat was spectacular. Absolutely delicious.

You might find that using this sauce for a dip for chips and raw veggies is in order. So you might want to double the recipe especially if you’re making this for a Super Bowl party. I’m telling you it’s THAT good!! You might like it so much that you substitute it for tartar sauce for all your seafood dishes.

Deep Fry/Air Fry

Since these shrimp are breaded and not battered, they will work well in the air fryer. I deep fried mine so the instructions in the recipe card are for deep frying.

If you want to do them in the air fryer, you could use the shrimp preset and turn mid-way through the cooking. If you want to do it manually, I’d do 400F/200C for 8-10 minutes, turning mid way. But keep in mind that air fryers differ due to wattage. Mine is 1800W so food will cook in less time than a 1500W model. Make sure to spray with a little oil so the crumbs brown and will get crispy.

The Recipe

Print Recipe Add to Recipe Box

Cajun Shrimp With Parmesan Sauce

The sauce also can stand alone as a dip for raw veggies or chips

Prep Time15

Cook Time5

Course: Dinner, Main, Main Course, Side Dish

Cuisine: American

Keyword: air fryer shrimp, cajun shrimp, creamy dip recipe, dips for raw vegetables

Servings: 4

Calories: 570kcal

Author: Judith Hannemann

Ingredients

1 lb large/extra-large shrimp peeled and deveined
Oil for frying
2 eggs lightly beaten
2 tbs water

Coating:

2 cups Panko bread crumbs
2 tbs Cajun seasoning like Slap Yo Mama

Sauce:

1 cup sour cream
1/2 cup grated Parmesan cheese
1/3 cup mayonnaise
2 tbs roasted red peppers chopped
2 tbs green onion chopped
2 cloves garlic finely minced or pressed
1/4 tsp pepper

US Customary - Metric

Instructions

Mix all sauce ingredients in a small bowl and refrigerate while preparing shrimp.
Pat shrimp dry. Mix Panko crumbs and cajun seasoning.
Heat about 1-in/2.5 cm of oil in a large heavy skillet to 350F/180C.
Dip shrimp in beaten egg. Let excess drip off. Dredge in the crumbs. Repeat for all the shrimp.
Fry for 2 minutes each side or until crumbs are golden brown. Drain on paper towels.
Serve with sauce.

Notes

The sauce will have much better flavor if you make it a few hours in advance. It's better if made the day before.

Nutrition

The post Cajun Shrimp with Creamy Parmesan Sauce appeared first on The Midnight Baker.

Even More Super Super Bowl Favorites

Judith Hannemann — Thu, 30 Jan 2014 00:00:00 +0000

More great recipes for your Super Bowl party.

Links to the recipes featured in the photo~~

Bacon Cheese Potato Wedges

Luau Ribs

Mexican French Bread Pizza

Scallion Cream Cheese Poppers

Black & White Chocolate Pretzel Mix

Follow The Midnight Baker’s board ☆☆Super Bowl Parties☆☆ on Pinterest.

The post Even More Super Super Bowl Favorites appeared first on The Midnight Baker.

Bacon Cheese Broccoli Bites

Judith Hannemann — Wed, 29 Jan 2014 00:00:00 +0000

Bacon Cheese Broccoli Bites

Tasty snack or side dish loaded with healthy broccoli. Perfect for tailgating or Super Bowl parties.

Vegetable patties are hardly a new idea, but this may be a great way to get some veggies into your veggie-hating kids or “better half.”

Tempt veggie haters

They’re pretty easy to make and made easier if you use an ice cream scoop. Gives the perfect portion size and keeps your hands clean.

Baked not fried

These are easily made vegetarian by simply leaving out the bacon. They still taste great!

Outside is crunchy

Another variation is to leave out the salt and substitute crumbs made from poultry stuffing, such as Stove Top or Pepperidge farm–cornbread or regular varieties!Special thanks to Stacey Snacks who baked these instead of frying them. I found her site when I was checking to see if anyone had success with doing that.

Print Recipe Add to Recipe Box

Bacon Cheese Broccoli Bites

Tasty snack or side dish loaded with healthy broccoli. Perfect for tailgating or Super Bowl parties.

Prep Time10

Cook Time20

Total Time30

Course: Appetizers

Cuisine: American

Keyword: bacon, broccoli bites, cheese snacks

Servings: 16

Calories: 140kcal

Author: Judith Hannemann

Ingredients

16 oz frozen chopped broccoli thawed & drained
1 cup plain bread crumbs
3 eggs lightly beaten
6 slices crisp-cooked bacon diced
2 tsp salt
2 cups shredded sharp cheddar
1 cup shredded mozzarella

Instructions

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, combine all ingredients. Form patties by making a ball about the size of a golf ball; flatten slightly and place on prepared baking sheet. TIP: An ice cream scoop makes this easy and gives the right sized portion.
Bake at 375 degrees F for 20 minutes. Turn patties and continue to cook for an additional 10 minutes or until nicely browned.
Makes about 16 patties.

Nutrition

Bacon Cheese Broccoli Bites

Follow The Midnight Baker’s board ☆☆Super Bowl Parties☆☆ on Pinterest.

The post Bacon Cheese Broccoli Bites appeared first on The Midnight Baker.

Bi-Coastal Mini Reubens

Judith Hannemann — Mon, 27 Jan 2014 00:00:00 +0000

Bi-Coastal Mini Reubens

East coast meets west coast with these mini Reuben sandwiches. Great for Super Bowl game day!

I love throwing a great party, and nothing better than a food-filled Super Bowl party.

The Reuben is a classic, but I was intrigued a bit by the so-called “West Coast Reuben.” Of course the variations abound, but one constant was the use of dijon mustard in place of the more classic Russian or Thousand Island dressing.

Great for game day

Frankly, I like dijon and mayo mixed together as a generic sandwich spread, so I did my best to combine two classics here. I glorified it with a bit of horseradish and onion, just like the classic, but also added the teensiest bit of balsamic for that wonderful flavor it imparts to everything.

As far as how you build the sandwich…my amounts of meat, cheese and sauerkraut are not carved in stone, so use amounts that suit your individual tastes.

A trip to Aldi introduced me to the rolls I used here. Maybe not entirely classic, but basically, they are pumpernickel rolls.

If you can’t find mini pumpernickel or rye rolls at your store, you can also use those small, square “cocktail” rye breads that are usually sold around the deli department. Heck even regular rye is fine. It’s really the dressing that makes this fabu anyway.

Bi-Coastal Mini Reubens

1 pkg (12-count) mini rye or pumpernickel rolls*
1 lb sliced corned beef brisket
1 cup drained sauerkraut**
8 oz sliced swiss cheese
Dressing:
1 cup mayonnaise
3 tbs dijon mustard
1 tsp sugar
1/4 tsp pepper
1/8 tsp garlic powder
1 tbs instant dehydrated onion OR 2 tbs fresh grated onion
1 tsp grated horseradish
1 tsp balsamic vinegar

*These rolls pictured are from Aldi and called Sweet Multi-Grain Rolls.

**Cole slaw may be substituted if you wish.

Mix all dressing ingredients together in a small bowl. Cover and chill for at least 1 hour.

Cut the rolls in half (if not sliced already) and build the base of the sandwiches, leaving them open-faced. Place on a baking sheet. Pop them under the broiler for a few minutes to melt the cheese or place in a 400 degree F oven for about 5 minutes for the same result. Place the other portion of the roll on top of prepared sandwiches.

Serve with dressing on the side.

Add a nice dollop of delicious dressing to this Reuben sandwich

Follow The Midnight Baker’s board ☆☆Super Bowl Parties☆☆ on Pinterest.

The post Bi-Coastal Mini Reubens appeared first on The Midnight Baker.

Cracker Barrel Chocolate Cherry Cobbler

Judith Hannemann — Sun, 26 Jan 2014 00:00:00 +0000

Cracker Barrel Chocolate Cherry Cobbler

Excellent copycat version of Cracker Barrel’s famous chocolate cherry cobbler. Have ice cream handy!

How about this one for your Super Bowl party table? This Cracker Barrel copycat recipe is sure to please. Plus it tastes just like theirs!

Just add vanilla ice cream!

This is one for the sweets lovers in the crowd! This tastes just like black forest cake, but without the fuss. And the best thing is it’s made from ingredients you probably have right in your pantry.

Just like the one at Cracker Barrel!

It’s a bit on the sweet side, so if you want, use half the sugar when you make it if you prefer something with a less intense sweetness about it. This is best served with vanilla ice cream, whipped cream or cream poured on top.

Cracker Barrel Chocolate Cherry Cobbler

I used slivered almonds because almond and cherry go so well together, but you can use any type of nuts you want. I also used extra-dark semi-sweet morsels–70% cacao, but regular toll house morsels will do just fine here.

The Recipe

Print Recipe Add to Recipe Box

Cracker Barrel Chocolate Cherry Cobbler

Excellent copycat version of Cracker Barrel’s famous chocolate cherry cobbler. Have ice cream handy!

Prep Time10

Cook Time45

Total Time55

Course: desserts

Cuisine: American

Keyword: cherry cobbler, cherry dessert, chocolate, Cracker Barrel recipes

Servings: 6

Calories: 589kcal

Author: Judith Hannemann

Ingredients

21 oz cherry pie filling
1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup cold butter
1 egg
1 cup chocolate chips
1/4 cup evaporated milk
1/2 cup slivered almonds

Instructions

Preheat oven to 350 degrees F. You will need a 1 1/2 to 2 quart baking dish (I used a 1.5 QT oval).
Mix flour, sugar, salt & baking powder in a medium bowl. Cut butter into chunks and add to the flour mixture.
Cut in butter until the mixture resembles small peas. Set aside.
Spread cherry pie filling in the bottom of a 1.5 to 2 quart baking dish. Set aside.
Melt chocolate chips either in the microwave or stovetop. Stir frequently until the chips are all melted and mixture is smooth. Cool for about 5 minutes. Add evaporated milk and egg to melted chocolate chips. Stir until well blended.
Add the chocolate mixture to the flour mixture. Mix very well. Drop randomly on top of cherry filling in baking dish. Sprinkle with the almonds.
Bake at 350 degrees F for 40-45 minutes.
Serve warm with ice cream, whipped cream or cream.