Having a Football Party and trying to decide what to make?  I have a game day plan for you that is easy, make ahead, and keeps very well.
You will score with this is a no-fail, winner menu

                              Menu

                     Beer & Soft Drinks

                       Chips & Salsa

                Karen’s Greek Orzo Salad

                 Pulled Pork Sandwiches

              Jalapeño Ranch Dressing

                      Toffee Brownies

 

Karen’s Greek Orzo Salad Recipe

1     box of orzo cooked according to package directions, rinsed in cool water, drained and set aside
1     10-oz package of  frozen chopped spinach, thawed, drained
1     red onion, chopped
2     6- oz. cans of sliced black olives or about 1 1/2 cups of pitted kalmatta olives
1     cucumber, peeled, halved with the seeds cut out, and sliced thick
1     4- oz. container of crumbled feta cheese
1     teaspoon oregano
1     small clove of garlic, crushed
1     16-oz bottle of Greek salad dresing

Tip – drain your frozen spinach in a colander or in a strainer over a bowl and then squeeze out any excess moisture.

Mix all ingredients in a large resealable plastic bag, and refrigerate until ready to serve.  You can make this a day ahead and serve from the bag if you are tailgating or pour it into serving bowl. 

Pulled Pork Sandwiches – don’t be put off by the number if ingredients required… this is super simple and delicious.

4-5    lbs. boneless pork butt….If you want white pork, use a pork loin although it requires a little less cooking time
1       large onion, coarsely chopped
3/4    cup ketchup
1/2    cup apple cider vinegar
1/3    cup packed light or dark brown sugar
1/4    cup tomato paste
1        clove garlic, chopped
1        tablespoon. paprika
2        tablespoon Worcestershire Sauce
3        tablespoons yellow mustard
1        teaspoons liquid smoke
1        teaspoon hot sauce (like Tabasco)
2        teaspoon. salt
2        teaspoon pepper
          large onion hamburger buns, depending on serving size you will need about 12 buns
  
Spray a 5 – 6 quart slow-cooker with non-stick spray or use a slow cooker liner and place your pork into the slow cooker. Mix all other ingredients together and pour over pork…turn to coat. Put the lid on your cooker, set temperture to low, and cook 8 hours or until pork is very tender.  Once done, remove from slow-cooker and let cool.  Once cool, you can begin to shred your pork into a large bowl, cover and refrigerate.  Given the amount of cooking time, this recipe works best if made 1-day ahead.  Reserve 1 cup of liquid from cooker, cover and refrigerate.  The next day, skim any fat from the top of your liquid mixture, warm in the microwave and pour just enough over your pork to moisten.  Heat your pulled pork in and oven proof dish at 350 degrees until hot – use a foil pan and cover with aluminum foil if traveling. You can use a warming package to it keep warm.  Use the casserole dish of your choice if serving at home.  Serve on large onion, hamburger buns covered with the following Jalapeño Ranch Dip Recipe.

Jalapeño Ranch Dip

Use one bottle of your favorite ranch dressing and mix in 3 chopped jalapeño peppers – cut into quarters,  remove seeds and chop finely.  Use caution…wash hands well after chopping and don’t touch your face or eyes as it will sting!  Spread on buns.

Toffee Brownies

1       stick of butter (8 tablespoons), melted
4       1-oz. squares of unsweetened baking chocolate
2       cups of sugar
1        teaspoon of real vanilla extract
2        tablespoons of coffee (save a little from your morning coffee pot or make a little instant coffee)
4        large room temperature eggs
1 1/2  cups all purpose flour
1        teaspoon baking power
1        teaspoon salt
1        8-oz bag of English toffee bits

Grease and flour a 9 X 13 pan.  Melt butter in a microwaveable dish, and add the 4 unsweetened chocolate squares.  Microwave in 15 second intervals – stirring as you go until chocolate is melted, and set aside.  Beat eggs and sugar together until well blended then add vanilla extract and coffee.  In separate bowl stir flour, baking power and salt together to incorporate. Add chocolate/butter mixture to the egg/sugar mixture and beat until blended.  Stir in flour mixture and blend on low until incorporated.  Do not over mix or overbeat.  Pour 1/2 of mixture into prepared pan and sprinkle with 1/2 bag of English toffee bits.  Dollop remaining brownie batter over the toffee bits and spread to cover.  Sprinkle the batter with remaining 1/2 bag of toffee bits and bake at 350 degrees approx. 35 – 39 minutes or until a toothpick comes out with only a few crumbs attached.  Start checking  your pan at the 30 minute mark for doneness.  Cool and cut into squares.