The Super Bowl Decorations 

Supplies for Decorating:

*NFL drive dinner plates

*plastic NFL drive cups

*NFL drive beverage napkins

*Plastic spoons and forks

*Drive table cover

*Football cut out

*Football Pennant Banner

*Foil Balloons

Don’t you think its time to change up the desserts a little bit? Well, here’s an idea, the Mississippi Mud Pie.

Ingredients for the crust:

9 chocolate graham crackers

1/3 chopped pecans

3 tablespoons unsalted butter, melted

Ingredients for the filling:

1 stick unsalted butter, (cut into pieces)

2 ounces unsweetened chocolate, chopped

2 tablespoons all- purpose flour

Pinch of salt

1 ¼ cups granulated sugar

2 tablespoons light corn syrup

2 tablespoons coffee flavored liqueur

1 ½ tablespoons vanilla extract

3 large eggs

Ingredients for the topping:  

1 ½ cold heavy cream

1 tablespoon confectioners’ sugar

½ vanilla extract

3 table spoons finely chopped pecans

Chocolate sauce for drizzling (optional)

Directions:

Make the crust: Preheat the oven to 375 degrees F. Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and process until moistened. Reserve 2 tablespoons of the chocolate crumb mixture for topping, then press the rest into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes; transfer to a rack and let cool.

Meanwhile, make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring. Remove from the heat, then stir in the flour and salt until smooth. Stir in the sugar, corn syrup, coffee liqueur and vanilla. Add the eggs, one at a time, stirring until smooth. Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes. Transfer to a rack and let cool slightly, about 2 hours (the pie should still be slightly warm)
Make the whipped cream: Beat the heavy cream, confectioners’ sugar and vanilla with a mixer until soft peaks form. Top the pie with the whipped cream, pecans and reserved chocolate crumb mixture.

All credits go to foodnetwork.com

Now you’re done with dessert, the perfect main dish for the super bowl would be the BBQ Pulled Pork Sandwiches. To start off; here are the ingredients.

Ingredients for the BBQ sauce:

1 cup of ketchup

1/3 cup brown sugar

1/3 cup apple cider vinegar

2 teaspoons Worcestershire sauce

¼ teaspoon cayenne

¼ teaspoon red pepper flakes

Pinch salt and freshly ground black pepper

Ingredients for Spice Rub:

2 tablespoons paprika

1 tablespoon dried oregano

1 tablespoon freshly ground black pepper

1 tablespoon brown sugar

2 teaspoons salt

½ teaspoon cayenne

One 2 ½ pound boneless pork shoulder, excess fat trimmed

Ingredients for Tang Carrots:

1 tablespoon apple cider vinegar

1 tablespoon granulated sugar

1 ½ tablespoon fresh parsley leaves, chopped

2 carrots shredded

Salt and freshly ground black pepper

Directions:

4 hamburger buns, warmed

For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, Worcestershire, cayenne, red pepper flakes and salt and black pepper in a small bowl.

For the spice rub: Combine the paprika, oregano, black pepper, brown sugar, salt and cayenne in a medium bowl and toss with your fingers to mix. Rub the spice mixture onto the pork on all sides.

Place the pork in a slow cooker insert. Add 1/2 cup BBQ sauce and cover the slow cooker. Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours. Transfer the pork to a carving board. Let the pork stand, about 5 minutes.

Meanwhile add 2 tablespoons of the simmering pork liquids to the remaining BBQ sauce. Bring the BBQ sauce to a simmer in a small saucepan over low heat, about 10 minutes.

For the tangy carrots: Pour the vinegar into a medium bowl and sprinkle with the granulated sugar. Whisk until well combined. Add the parsley and carrots and toss. Sprinkle with salt and black pepper.

Using two forks, shred the pork and discard any excess fat. Heap the pork onto the buns and top with extra BBQ sauce and the tangy carrots. Serve immediately.