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Teresa Hatchell 2005

Championship time is upon us. Yes, in four days the New England Patriots and Philadelphia Eagles will "do battle" in Super Bowl LII (52). As a result, a few readers have been emailing that they want some different game day food ideas that they may make at home. So, I am providing some quick and easy ideas. The first three are simple crock pot recipes. The fourth is oven-roasted pork. And, if you use the large crock pot liners and baking bags as I always recommend, clean up time is almost zilch. They are just a few delicious foods that usually score extra points with almost every football fan.

Sweet and saucy ribs

2 pounds pork baby back ribs (or boneless ribs)

1 teaspoon black pepper

2-1/2 cups barbecue sauce (not mesquite flavored)

8 ounces cherry jam or preserves

1 tablespoon Dijon mustard

1/4 teaspoon salt

Salt and black pepper to taste

Trim any excess fat from the ribs. Rub one teaspoon of black pepper over the ribs. If using baby back ribs, cut the ribs into 2-rib portions. Place the ribs into the slow cooker. In a small bowl, combine the barbecue sauce, jam, mustard and one quarter teaspoon of salt. Pour this mixture over the ribs. Cover and cook on low for six to eight hours or until ribs are tender. You may season with additional salt and pepper if desired. Serve these succulent ribs with sauce.

Country ham

1-1/2 pound ham

1/4 cup brown sugar

1/2 teaspoon mustard

1 cans (6-ounce) pineapple slices or chunks

2 to 4 sweet potatoes, peeled and cut in large chunks

Place the sweet potatoes in the crockery to form a rack. Put the ham on top of the potatoes. In a bowl, mix brown sugar, mustard and a little pineapple juice. Pour over ham, along with the rest of the pineapple. Cook on low for 6 to 8 hours. This recipe makes five servings.

Roaster bag chicken

1 whole chicken, cut up

1 envelope onion-mushroom soup mix

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1 cup brown rice

1 cup water

1 can cream of chicken soup

Spray the crock pot with non-stick cooking spray. Combine the rice, water and cream of chicken soup in a bowl and pour this mixture into the pot. Put the chicken into a roaster bag with dry soup mix. Inflate the bag, twisting the top, and shake it well to coat the chicken. Puncture 4 to 6 holes in the bottom of the bag. Fold the top and place the bag on top of the rice. Cook on low for 8 to 10 hours. To serve, place the chicken on a platter and the rice in a bowl. (You may substitute cream of mushroom soup for the cream of chicken soup.) This recipe makes 6 servings.

Easy pork roast

1 (14-x20-inch) large Reynolds Oven Bag

1 tablespoon flour

4 tablespoons honey

2-1/2 pound boneless top loin pork roast

3 medium sweet potatoes, peeled and cut in quarters

Preheat your oven to 325 degrees. Shake the flour in the Reynolds oven bag. Place the bag in a 13x9-x2-inch baking pan. Place the pork roast in the bag. Pour the honey over the pork roast, and use clean hands to rub the honey evenly over the roast. Arrange the sweet potato quarters around the pork in an even layer in the oven bag. Close the oven bag with a nylon tie and cut six 1/2-inch slits in the top. Bake for 1-1/4 to 1-1/2 hours. Allow the roast to sit in the bag for at least 15 minutes before opening the bag. Place the roast and sweet potatoes (and pour some of the roast drippings) into a glass dish. Slice the pork as desired. This recipe makes eight servings.

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