Setting the Stage for The Big D Super Bowl Party
To set the stage for my BIG Super Bowl Party I designed a tablecloth inspired by classic cowboy bandanas. Take a close look at the pattern… it not only features Texas Icons like the Texas Star, CB Boots, Horse Shoes, etc… but I’ve also added the Super Bowl 45 logo, the NFL logo and the contending teams helmets. Making the cloth is easy, I already done the hard part – designing the bandana pattern! So now you just have to download the pattern, print it on iron-on transfer paper (found in any office supply store) and then iron on an in expensive white table cloth – and bam! You have a Texas-style tablecloth with a Super Bowl twist. Your guest will love it!
The pattern is available in Blue, Red, Steeler’s Gold, & Packer’s Green
Pattern Downloads:
Blue Super Bowl Bandanna (click here)
Red Super Bowl Bandanna (click here)
Steeler’s Gold Super Bowl Bandanna (click here)
Packer’s Green Super Bowl Bandanna (click here)
Second Half: Texas Sundae
sweet + meat = Texas Sundae
End the game with my own creation called the Texas Sundae! My Texan friends told me that this is what a New Yorker would think Texans would eat… I am confident it will take off!
I’ve topped off a crispy fried ice cream balls with gourmet toppings – sautéed bananas, chili chocolate sauce, and are you ready for it… Chocolate Covered Bacon Bits! What is more Texan than to eat meat at every meal…? To be really fun & creative – serve this in a mini plastic cowboy hat!
Don’t freak out… this is so easy to make. Melt chocolate, dip crispy fried bacon in it then use the melted chocolate to make the sauce by adding cream, a pat of butter and a dash of chili powder. Sauté some bananas in butter and brown sugar and put it all together with corn chips crusted vanilla ice cream balls – DONE!
Chili Chocolate Sauce
• 1 2/3 cups dark chocolate, roughly chopped (not baking chocolate, 8 oz)
• 1 cup heavy cream
• 1 ounce butter
• 1 teaspoon chili powder
Directions:
Combine chocolate, cream, butter and chili pepper in a heavy sauce pan.
2.Cook over very low heat until all the chocolate is melted and the mixture is smooth.
3.Serve warm or cold.
Can be refrigerated for up to 2 weeks and gently reheated.
