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00:00:01,467 --> 00:00:02,767
[Molly Yeh] I'm hosting
a halftime party.
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00:00:02,767 --> 00:00:04,200
I mean, football party.
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00:00:04,266 --> 00:00:06,000
With tons of incredible food.
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00:00:06,000 --> 00:00:07,667
Score one for my belly.
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Like my mind-blowing
corndog hot dish,
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where casserole meets
appetizer perfection.
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How could you not
smile looking at this?
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Crispy fried green beans
with spicy ranch mayo.
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00:00:19,467 --> 00:00:23,100
I don't think there
is anything that I would
not eat ranch on.
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00:00:23,166 --> 00:00:25,967
A Midwest classic,
easy-peasy pickle roll-ups.
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These are gonna be
way too easy to eat.
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00:00:28,100 --> 00:00:31,166
And for dessert, a glitzy,
sweet cheese ball
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00:00:31,166 --> 00:00:33,667
with cinnamon sugar
cookies for scooping.
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Let the halftime show begin!
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-[whistle blows]
-[cheering]
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Oh, yum!
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Yay!
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Hey, this is me, Molly Yeh.
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This is my husband, Nick.
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This is our growing family.
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And this is our home,
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our farm on the North
Dakota-Minnesota border,
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the place where I eat,
sleep and breathe food.
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It's football season!
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[crowd cheering]
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But of course,
the only reason I care
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is because of
the halftime show,
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and the food, obviously.
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So I'm throwing
a party about it.
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For a dessert
that is as dazzling
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as the halftime concert,
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I am making
my sweet cheese ball
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with cinnamon
cookies for dunking.
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It's a sugary spin on
a classic savory snack,
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and come on, you can't
play sports without a ball.
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I'm starting with
a pound of softened
cream cheese.
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This will be the base.
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It's basically a less sweet
cream cheese frosting.
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But that's flavored
really nicely, too.
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So it's more than
just sweet cheese.
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I'll combine this with
a stick of softened butter,
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half a cup of powdered sugar,
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and then a quarter cup
of brown sugar
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for a little more depth.
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And a teaspoon
of vanilla bean paste.
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I'm not using the extract,
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because the paste is less
liquid-y than the extract,
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so it'll allow
the cheese ball to firm up.
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00:01:53,166 --> 00:01:56,100
And also, vanilla bean
paste tastes fancier.
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I'm classin' up this party.
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The zest of an orange will
add some great dimension.
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I always knew about
cheese balls growing up,
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but it took
me moving to the farm
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to actually finally make one.
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The standard cheese ball
is cheddar,
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usually there's some nuts
around the outside.
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It's definitely
a savory thing,
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and it's common
at holiday parties.
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You know,
anything in ball shape
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is more fun. [chuckles]
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And the first time I made
this sweet variation
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was at this huge
New Year's Eve party
that we threw.
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This was pre-kids, of course.
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I was standing
in this very spot,
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holding the cheese ball.
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And that's the only thing
I remember about that party.
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[clanging]
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I was exciting, once.
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I'll beat this up to combine.
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And I'm just looking to get
this smooth and creamy.
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Mmm.
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The last thing I'll add
is some dried currants,
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to break up the texture
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and add
chewy, sweet surprises.
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I'm eyeballing
in a half-a-cup.
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I'll get these combined.
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I love currants in this,
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'cause they're a little
smaller and daintier,
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and slightly darker
in flavor than raisins.
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And that's it for
the cheese ball mixture.
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Now, since it's so soft
and creamy at this point,
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I'll have to stick it
in the fridge to firm up,
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so that it can hold
its ball shape.
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So I'll cover it up,
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and stick it
in the refrigerator
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for three hours.
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My cheese mixture
has firmed up,
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and now it's ready
for its halftime sparkle.
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Every cheese ball
needs a coating.
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It adds crunch,
it pulls together the look,
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and it also makes it easier
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to work with
when you're rolling,
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so, naturally, I'm using
multi-colored sanding sugar.
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Kinda looks like a disco ball.
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Okay, so I've got
this in my tray,
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I'm using a lot of it.
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And it's to coat a big ball.
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I'll use my spatula
to nudge this mixture
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into a ball while
it's still in the bowl.
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Kinda loosen it,
and then you can get in
there with your hands.
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It doesn't need to be
perfect at this point.
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Okay, now that
it's in a rough ball,
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I'll place it into
my tray of sanding sugar,
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and I'll roll it around
to get it fully coated.
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[giggling] It's so pretty.
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So, we throw football parties
pretty much every year.
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And we invite
our friends over,
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and every year, it seems like
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there are
more and more little kids.
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Well, it not only
seems like there are,
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there are more
and more little kids.
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And so by this point,
it's honestly a miracle
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if we can make it
to the halftime show,
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but it's so worth it
when we do.
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The concerts are so great.
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The artists have 10 minutes
to, like, bring it on,
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and the costumes
are always as sparkly
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as this here cheese ball.
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I am focused on the halftime
show tonight, not the game.
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Does it surprise you
that I am more interested
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in the costumes,
and the music,
and the dancing?
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No.
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If you have any rogue
cracks in your ball,
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you can just smooth it over...
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and cover it with sprinkles.
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[giggles] There we go.
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It's so plump,
and happy, and sparkly.
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I'll plop it right in
the center of my plate.
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Ta-da.
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I'll add these
little cinnamon cookies
for dunking and scooping.
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They were really
satisfying to make.
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I creamed butter
and sugar together
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until it's light and fluffy.
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Add an egg white.
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Some vanilla extract
for flavor.
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Slowly incorporate
my dry ingredients.
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Flour, baking powder,
salt and cinnamon,
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for those tasty, warm tones.
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Wrap it up, and chill.
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Then roll it out
to a quarter-inch thick.
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Punch out cute star shapes.
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And bake at 375
for eight minutes.
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You could,
of course, serve this
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with store-bought cookies too,
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or Cinnamon
Graham Crackers
would be really good.
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This is enough
to make me like sports.
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[in sing-song voice]
Dee-dee-dee!
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It looks so good!
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So, I know that
all of my party guests
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are gonna be way too polite
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to be the first one
to dig into this,
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so I'll get the job
done for them.
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Mmm!
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That's tangy,
it's sweet, it's crunchy.
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Not to be cheesy,
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but this is one
all-star party app!
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Coming up, the most perfect
sports party half dish
there ever was.
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Get ready, football fans!
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There are two words
that get me extra excited
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about sports games.
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Tiny. Hot dogs.
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Maybe that's three words.
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Whatever,
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I'm scoring a touchdown
with this one.
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It's a beef
chili-like mixture,
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covered in miniature corndogs.
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That's right.
It's a corndog hot dish!
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It's hearty, it's meaty,
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and it'll keep us energized
while we cheer.
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So to start,
I'm chopping up an onion.
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I've also got
some chopped celery.
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And I'll just get these
softening in my braiser.
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I'll add a drizzle of oil.
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I have this going
over medium-high.
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And I love to build hot dishes
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right in this braiser,
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since it can go into the oven.
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I don't have to transfer it.
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But if you don't have
something like this,
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you can build it in any
sort of big skillet or pot
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and then transfer it
to a casserole dish
before baking.
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So, I'll add in my onion.
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And three stalks
of chopped celery.
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For that nice, bright crunch.
And add a pinch of salt.
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And just stir this around,
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and allow
the vegies to soften.
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So, this follows the format
of a traditional hot dish.
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A hot dish
is a type of casserole
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that's a full meal in a pot.
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It's got veggies, meat,
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some kind of sauce
to hold it together,
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and something fun
and frisky on top.
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Most famously, tots,
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but a while back,
when I realized that
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mini corndogs
sort of resemble tots,
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I realized, okay,
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a corndog hot dish
has got to happen.
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So I've been waiting
for a long time
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to find the right party
to make this one for.
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00:08:14,867 --> 00:08:17,367
And mini corndogs
kind of look like footballs,
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so of course
this is gonna be perfect.
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The veggies have softened.
I'll add in my meat now.
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I've got a pound
of 90-10 ground beef.
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And this isn't too fatty.
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I figure since I'm covering
this thing with a blanket
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of cheese and corndogs,
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I'll give us all
a fighting chance.
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I'll break it up
with my spoon.
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And as it cooks,
I'll season it.
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So, I'll sprinkle in
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a half-teaspoon
of kosher salt.
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00:08:44,600 --> 00:08:45,567
Some black pepper.
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00:08:47,467 --> 00:08:50,166
Crank up the heat
with some chili powder.
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Cumin, for those woody notes.
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00:08:53,367 --> 00:08:55,166
Garlic powder.
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00:08:57,400 --> 00:08:59,367
Half a teaspoon
of celery salt.
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00:08:59,367 --> 00:09:02,367
The nod to
my favorite Chicago hot dogs.
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00:09:02,367 --> 00:09:04,800
And then a quarter-teaspoon
of cinnamon
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00:09:04,867 --> 00:09:06,600
is kind of unexpected,
220
00:09:06,667 --> 00:09:08,500
but I love the warmth
that it provides.
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00:09:08,567 --> 00:09:11,367
And I'll continue cooking this
over medium-high
222
00:09:11,367 --> 00:09:14,100
breaking the meat up with
my spoon until it's browned,
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00:09:14,166 --> 00:09:15,967
about six to seven minutes.
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00:09:15,967 --> 00:09:18,166
This is basically
a really thick chili.
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00:09:19,400 --> 00:09:21,900
Now it's starting to smell
like a football party.
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00:09:21,967 --> 00:09:24,800
All the best football parties
have either chili
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00:09:24,867 --> 00:09:26,367
or hotdogs.
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00:09:26,367 --> 00:09:28,667
Of course, the really good
ones have both.
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The beef is cooked. I'll fill
my sauce right in my braiser.
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I've got a can
of tomato sauce.
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00:09:36,266 --> 00:09:38,100
And then some other
hot-doggy elements.
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I've got pickle relish.
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00:09:39,767 --> 00:09:40,867
I'm using the sweet kind
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00:09:40,867 --> 00:09:42,667
because I love
that added sweetness.
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Gotta have mustard on a dog.
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00:09:45,000 --> 00:09:47,767
And the bright tanginess
is a good balance
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to all these heavy flavors.
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00:09:49,667 --> 00:09:52,567
And two tablespoons
of Worcester sauce
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will add more saltiness
and really tasty depth.
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00:09:55,166 --> 00:09:56,667
I'll stir this around,
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00:09:56,667 --> 00:09:59,567
and then reduce the heat
to medium and simmer this
242
00:09:59,567 --> 00:10:02,367
just for a few minutes so that
the flavors can meld
243
00:10:02,367 --> 00:10:05,000
and allow the mixture
to reduce slightly.
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00:10:05,000 --> 00:10:07,166
I don't want it
to be overly liquid-y
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00:10:07,166 --> 00:10:08,800
and make my corndogs sink.
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00:10:08,867 --> 00:10:10,667
This is looking cozy.
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00:10:10,667 --> 00:10:12,767
Feel like this is
what you want
248
00:10:12,767 --> 00:10:13,867
while you're watching football
249
00:10:13,867 --> 00:10:15,867
since football is
a cold weather sport.
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00:10:15,867 --> 00:10:18,200
Okay. Think I'm ready
for the best part.
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00:10:19,200 --> 00:10:21,767
I got the corndogs, but first,
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00:10:21,767 --> 00:10:24,600
I'm gonna lay down a layer
of shredded cheddar cheese
253
00:10:24,667 --> 00:10:26,567
which will sort of act
as a barrier
254
00:10:26,567 --> 00:10:29,266
to prevent the corndogs from
getting soggy on the bottom,
255
00:10:29,266 --> 00:10:32,500
and also it'll be melty
and good.
256
00:10:32,567 --> 00:10:35,367
It'll kind of be the glue
that joins the corndogs
257
00:10:35,367 --> 00:10:36,467
and the chili.
258
00:10:37,367 --> 00:10:39,166
I wanna get it
all the way to the edge
259
00:10:39,166 --> 00:10:41,467
so you get
crispy cheese edges.
260
00:10:41,467 --> 00:10:42,767
And now the corndogs.
261
00:10:42,767 --> 00:10:46,266
So, just like tots, you want
these in a thin single layer
262
00:10:46,266 --> 00:10:48,266
all over the top so that
they bake up evenly.
263
00:10:48,266 --> 00:10:50,567
I'll do concentric circles
since it'll be pretty.
264
00:10:52,000 --> 00:10:53,600
I love these little guys.
265
00:10:53,667 --> 00:10:55,567
This is the perfect
choose-your-own-adventure dish
266
00:10:55,567 --> 00:10:58,200
because you can either
just have an appetizer
267
00:10:58,266 --> 00:10:59,667
and pick off a corndog,
268
00:10:59,667 --> 00:11:01,800
or you can scoop to the bottom
and get the chili, too.
269
00:11:03,100 --> 00:11:06,066
I'll continue on topping this
and then stick it in the oven
270
00:11:06,066 --> 00:11:08,600
at 400 degrees
for about 25 minutes
271
00:11:08,667 --> 00:11:11,467
until these
corndogs are golden and crisp.
272
00:11:17,900 --> 00:11:19,667
That is the smell
of happiness.
273
00:11:21,367 --> 00:11:23,400
Mmm!
274
00:11:23,467 --> 00:11:26,600
I mean, how could you
not smile looking at this?
275
00:11:26,667 --> 00:11:30,567
I'm smelling the corn
from the corndog coating.
276
00:11:30,567 --> 00:11:33,300
The last thing I'll do is
finish it off with some chives
277
00:11:33,367 --> 00:11:34,600
just because it's pretty.
278
00:11:34,667 --> 00:11:36,567
It's like football grass.
279
00:11:36,567 --> 00:11:38,367
I'm gonna find
an extra-crispy one.
280
00:11:39,400 --> 00:11:41,467
I've got my ketchup on standby
281
00:11:41,467 --> 00:11:43,767
to help cool it down
so it doesn't burn my mouth.
282
00:11:43,767 --> 00:11:47,100
I'm getting all the way to
the bottom to get some chili.
283
00:11:54,266 --> 00:11:55,900
Mmm!
284
00:11:55,967 --> 00:11:58,700
That is ridiculous.
285
00:11:58,767 --> 00:12:03,066
The sweetness of the corndog
is bringing this home for me.
286
00:12:03,066 --> 00:12:06,100
Wow. Score one for my belly.
287
00:12:09,567 --> 00:12:12,200
Next, a party app
that's so addictive,
288
00:12:12,266 --> 00:12:14,500
it'll make it hard to focus on
the big game.
289
00:12:22,867 --> 00:12:24,367
Since we can't subsist
on cheese balls
290
00:12:24,367 --> 00:12:25,667
and corndogs alone,
291
00:12:25,667 --> 00:12:28,400
I figured we better have
a vegetable at this party.
292
00:12:28,467 --> 00:12:31,100
So I'm deep-frying
some battered green beans
293
00:12:31,100 --> 00:12:33,467
and dunking them
in spicy ranch mayo.
294
00:12:33,467 --> 00:12:37,567
They're crisp, satisfying
and... a little bit fresh?
295
00:12:37,567 --> 00:12:40,600
For my dip it'll be a base
of a combination of
296
00:12:40,667 --> 00:12:43,100
whole-milk Greek yoghurt
and mayonnaise.
297
00:12:43,100 --> 00:12:46,266
Mayonnaise for
that addicting richness.
298
00:12:46,266 --> 00:12:48,367
-[bottle squirts]
-[laughs]
299
00:12:49,166 --> 00:12:50,867
And an equal amount
of plain yoghurt
300
00:12:50,867 --> 00:12:52,667
for cooling fluffiness.
301
00:12:52,667 --> 00:12:54,600
I'm basically making
a ranch dressing
302
00:12:54,667 --> 00:12:57,066
that's a little bit thicker
and heavier on the mayo,
303
00:12:57,066 --> 00:12:59,367
so it's better for dunking.
304
00:12:59,367 --> 00:13:01,000
Ranch has gotta have
garlic and onion.
305
00:13:01,066 --> 00:13:03,367
I've got both
in powdered form.
306
00:13:06,500 --> 00:13:08,166
And then some dried herbs.
307
00:13:08,166 --> 00:13:09,767
A teaspoon of dried parsley.
308
00:13:09,767 --> 00:13:11,767
I love that herbiness.
309
00:13:11,767 --> 00:13:13,367
Then half a teaspoon each
310
00:13:13,367 --> 00:13:15,800
of dried oregano
and dried thyme.
311
00:13:16,867 --> 00:13:19,000
It's to easy to make
your own homemade ranch.
312
00:13:19,000 --> 00:13:20,300
I do it all the time.
313
00:13:20,367 --> 00:13:22,000
I'll season with salt.
314
00:13:22,066 --> 00:13:23,166
Then because this is gonna be
315
00:13:23,166 --> 00:13:24,767
a spicy ranch situation,
316
00:13:24,767 --> 00:13:26,467
I'll drizzle in some sriracha.
317
00:13:26,467 --> 00:13:27,867
And this is just to taste.
318
00:13:29,867 --> 00:13:30,867
Now I'll mix it up.
319
00:13:33,367 --> 00:13:36,166
Are you a Midwesterner
if you don't eat ranch
320
00:13:36,166 --> 00:13:37,667
at least once a day?
321
00:13:40,166 --> 00:13:42,600
I don't think
there is anything
that I would not eat ranch on.
322
00:13:47,266 --> 00:13:48,400
Chocolate cake, I guess.
323
00:13:49,600 --> 00:13:51,867
Okay. This looks good.
324
00:13:52,567 --> 00:13:54,266
Tastes good. Ooh, yeah.
325
00:13:54,266 --> 00:13:56,166
That's good and spicy.
326
00:13:56,166 --> 00:13:59,200
I'll set this aside while I
batter and fry my green beans.
327
00:13:59,266 --> 00:14:01,066
-[whistle blows]
-[crowd cheers]
328
00:14:01,066 --> 00:14:02,800
[fanfare music playing]
329
00:14:05,166 --> 00:14:08,166
-[whistle blowing]
-[crowd cheering]
330
00:14:08,166 --> 00:14:10,300
I'm going with
some batter-fried green beans
331
00:14:10,367 --> 00:14:13,000
because I really love
the taste of it,
332
00:14:13,066 --> 00:14:16,166
and also it's a little bit
easier to do than dredging
333
00:14:16,166 --> 00:14:18,567
and breadcrumbing
a million green beans.
334
00:14:18,567 --> 00:14:21,000
So for my batter,
I'll start with
335
00:14:21,000 --> 00:14:22,867
one cup of all-purpose flour.
336
00:14:22,867 --> 00:14:23,867
A teaspoon of kosher salt.
337
00:14:24,767 --> 00:14:26,700
Three-quarters of a cup
of milk.
338
00:14:27,500 --> 00:14:29,200
And a quarter-cup
of plain yoghurt.
339
00:14:29,266 --> 00:14:32,100
So this is kinda like
an unsweetened pancake batter.
340
00:14:32,166 --> 00:14:34,467
And it'll coat the green beans
really well,
341
00:14:34,467 --> 00:14:37,300
and give them this blanket
that's crispy on the outside
342
00:14:37,367 --> 00:14:39,200
but still a little soft
on the inside.
343
00:14:39,266 --> 00:14:40,900
So you get
a variety of textures.
344
00:14:40,967 --> 00:14:42,500
And something green.
345
00:14:42,567 --> 00:14:43,900
It's basically a salad.
346
00:14:45,200 --> 00:14:46,400
And some black pepper.
347
00:14:48,867 --> 00:14:50,000
I'll whisk until it's smooth.
348
00:14:53,767 --> 00:14:55,567
I've got 10 ounces
of green beans
349
00:14:55,567 --> 00:14:58,100
that have been trimmed,
and they are very dry,
350
00:14:58,166 --> 00:14:59,567
which will allow
the batter to stick.
351
00:15:01,000 --> 00:15:02,767
Get these evenly coated.
352
00:15:02,767 --> 00:15:05,266
Salad has no place
at a football party
353
00:15:05,266 --> 00:15:06,867
in my opinion, but...
354
00:15:06,867 --> 00:15:10,066
I love sneaking in veggies
where I can,
355
00:15:10,066 --> 00:15:12,200
so I figured
these would be appropriate.
356
00:15:12,266 --> 00:15:13,867
And Bernie loves French fries,
357
00:15:13,867 --> 00:15:16,600
so maybe I'll convince her
to eat a green vegetable
358
00:15:16,667 --> 00:15:19,600
by just telling her that
these are green French fries.
359
00:15:20,567 --> 00:15:22,567
I've become
a really good mom liar.
360
00:15:23,800 --> 00:15:25,667
Now that
these are fully coated,
361
00:15:25,667 --> 00:15:28,500
I'll gently lower them
into my oil.
362
00:15:30,100 --> 00:15:31,967
-[sizzling]
-I love that sound so much.
363
00:15:33,266 --> 00:15:35,367
Okay, they're starting
to float to the top.
364
00:15:35,367 --> 00:15:38,266
I'll continue to let
these cook with my oil
365
00:15:38,266 --> 00:15:41,567
at 375 degrees
for a few minutes,
366
00:15:41,567 --> 00:15:44,066
until the green beans
are golden and crisp.
367
00:15:46,266 --> 00:15:47,367
So while I get the food ready,
368
00:15:47,367 --> 00:15:49,266
Nick usually gets
the decor ready
369
00:15:49,266 --> 00:15:50,667
for our Super Bowl parties.
370
00:15:50,667 --> 00:15:54,867
His go-to is usually typing up
encouraging words
371
00:15:54,867 --> 00:15:57,467
on to blank pieces of paper
and sticking them
on the walls.
372
00:15:58,867 --> 00:16:00,367
-[record scratch]
-There's one of them.
373
00:16:01,400 --> 00:16:04,600
One year, there was that
deflated football scandal,
374
00:16:04,667 --> 00:16:07,767
so he taped a bunch
of deflated balloons
on the walls.
375
00:16:08,667 --> 00:16:09,867
Too soon?
376
00:16:10,800 --> 00:16:13,400
These are looking crispy!
377
00:16:13,467 --> 00:16:15,066
Look at that nice color.
378
00:16:15,066 --> 00:16:17,100
All right, I'll get these
on to a wire rack
379
00:16:17,100 --> 00:16:19,500
so that any excess oil
can drip off.
380
00:16:20,467 --> 00:16:22,300
I like how they're lumpy.
381
00:16:22,367 --> 00:16:25,800
You get
some textural contrast.
382
00:16:25,867 --> 00:16:27,867
I'll sprinkle with some salt
383
00:16:27,867 --> 00:16:29,767
and then I'll batter up
the other half.
384
00:16:31,100 --> 00:16:33,100
I'm doing this in two batches
385
00:16:33,166 --> 00:16:35,000
because I don't wanna
overcrowd the pot
386
00:16:35,000 --> 00:16:37,000
and lower the temperature
of my oil.
387
00:16:38,467 --> 00:16:42,200
Deep-frying vegetables
is the best of both worlds.
388
00:16:42,266 --> 00:16:44,367
You have the junkiness
of a fried food
389
00:16:44,367 --> 00:16:47,066
but the vague nutrition
of a fried vegetable.
390
00:16:47,066 --> 00:16:49,767
You could deep-fry anything
and I would eat it.
391
00:16:49,767 --> 00:16:51,400
Even a deep-fried mushroom.
392
00:16:51,467 --> 00:16:53,100
Maybe not
a deep-fried banana, though.
393
00:16:53,100 --> 00:16:55,000
These are golden.
I'll get them out.
394
00:16:58,400 --> 00:16:59,800
I'll pour in my ranch.
395
00:17:01,600 --> 00:17:03,867
That'll be enough for me.
396
00:17:03,867 --> 00:17:06,200
And pile these on.
397
00:17:06,266 --> 00:17:07,800
Oh, do you hear
how crispy they are?
398
00:17:13,767 --> 00:17:16,266
I am diving in immediately.
399
00:17:19,300 --> 00:17:20,667
Mmm.
400
00:17:20,667 --> 00:17:22,467
They're crunchy
on the outside,
401
00:17:22,467 --> 00:17:24,166
soft on the inside.
402
00:17:24,166 --> 00:17:26,266
They make me wanna do
my end-zone dance.
403
00:17:33,266 --> 00:17:35,166
Still to come,
my pickle roll-ups
404
00:17:35,166 --> 00:17:38,467
come together in a snap
for any game day party.
405
00:17:46,166 --> 00:17:47,667
My half-time party
is about to begin.
406
00:17:47,667 --> 00:17:49,467
I have just enough time
to whip up
407
00:17:49,467 --> 00:17:51,567
one of my
mother-in-law's specialties,
408
00:17:51,567 --> 00:17:53,100
pickle roll-ups.
409
00:17:53,100 --> 00:17:54,600
They're small but mighty.
410
00:17:54,667 --> 00:17:56,266
Just like her.
411
00:17:56,266 --> 00:17:58,266
They're tangy and salty
412
00:17:58,266 --> 00:18:00,266
and they could not be
easier to make.
413
00:18:00,266 --> 00:18:03,000
I'll start with half a block
of softened cream cheese.
414
00:18:03,066 --> 00:18:05,367
And this is your chance
to flavor these
415
00:18:05,367 --> 00:18:06,467
and make them your own,
416
00:18:06,467 --> 00:18:09,166
so often times, Roxanne,
my mother-in-law,
417
00:18:09,166 --> 00:18:11,867
will add a little cayenne
or paprika.
418
00:18:11,867 --> 00:18:13,100
I'm going with
some horseradish
419
00:18:13,100 --> 00:18:16,266
for a little
sinus-clearing heat
420
00:18:16,266 --> 00:18:17,867
and Passover memories.
421
00:18:17,867 --> 00:18:19,400
I'll season it
with a little salt and pepper.
422
00:18:22,166 --> 00:18:24,266
And I'll just mush this up
to combine.
423
00:18:26,300 --> 00:18:28,467
Okay, that's combined.
424
00:18:28,467 --> 00:18:30,567
I'll lay up my ham.
425
00:18:30,567 --> 00:18:32,567
I've gotten some deli ham
that's cut
426
00:18:32,567 --> 00:18:35,900
on the thicker side
so it doesn't fall apart.
427
00:18:35,967 --> 00:18:37,600
Sometimes Roxanne
mixes things up though,
428
00:18:37,667 --> 00:18:39,900
and goes crazy
with some corned beef.
429
00:18:39,967 --> 00:18:41,166
That's also really tasty.
430
00:18:43,467 --> 00:18:45,100
I'll divide
the cream cheese mixture up
431
00:18:45,100 --> 00:18:46,667
between the four slices.
432
00:18:46,667 --> 00:18:49,066
And this will be the glue
to hold everything together.
433
00:18:49,900 --> 00:18:51,000
Easy-peasy.
434
00:18:53,300 --> 00:18:54,367
I'll spread it all over.
435
00:18:55,867 --> 00:18:56,900
Like frosting.
436
00:18:59,767 --> 00:19:02,400
And these are a great
make-ahead appetizer too,
437
00:19:02,467 --> 00:19:04,667
because you could roll these
up and keep them in the fridge
438
00:19:04,667 --> 00:19:06,066
until party time.
439
00:19:07,300 --> 00:19:09,166
All right,
time for the pickles.
440
00:19:09,166 --> 00:19:11,500
I'll get some paper towels
to dry them off.
441
00:19:11,567 --> 00:19:13,867
I'm using
kosher dill spears here.
442
00:19:13,867 --> 00:19:16,200
But you could really go with
any kind of pickle.
443
00:19:16,266 --> 00:19:17,800
You're not gonna
screw these up.
444
00:19:17,867 --> 00:19:21,166
Sometimes Roxanne even does
those little cornichons.
445
00:19:23,500 --> 00:19:26,166
I love the sour snappiness
of a dill.
446
00:19:26,166 --> 00:19:27,567
Makes me feel like
I'm in a deli.
447
00:19:28,667 --> 00:19:31,000
I'll pat off my pickles.
448
00:19:31,066 --> 00:19:33,266
No soggy pickles allowed
at this party.
449
00:19:34,266 --> 00:19:35,367
All right.
450
00:19:36,467 --> 00:19:38,500
I'll place it along
the shorter end of the ham...
451
00:19:41,000 --> 00:19:42,266
so that the pickle takes up
452
00:19:42,266 --> 00:19:44,767
the whole length
of the piece of ham.
453
00:19:44,767 --> 00:19:47,400
And, you guessed it,
I'm rolling it up.
454
00:19:47,467 --> 00:19:48,767
Hence the name,
pickle roll-ups.
455
00:19:49,700 --> 00:19:51,266
I'll get them nice and tight.
456
00:19:51,266 --> 00:19:52,467
Place them seam-side down.
457
00:19:55,600 --> 00:19:58,600
I am all about
a pickle app at a party.
458
00:19:58,667 --> 00:20:01,467
Something about
their briny brightness
459
00:20:01,467 --> 00:20:03,567
cuts the richness
of all of the other apps.
460
00:20:03,567 --> 00:20:06,467
And then I'll cut
into bite-size slices.
461
00:20:07,600 --> 00:20:08,800
Oh, yeah.
462
00:20:09,767 --> 00:20:12,000
Look at that
nice cross-section.
463
00:20:12,066 --> 00:20:13,667
Don't you just wanna pop it
in your mouth?
464
00:20:16,867 --> 00:20:18,300
Mmm!
465
00:20:18,367 --> 00:20:20,166
It's creamy and snappy
466
00:20:20,166 --> 00:20:21,867
and sour and salty.
467
00:20:21,867 --> 00:20:23,967
These are gonna be
way too easy to eat.
468
00:20:26,266 --> 00:20:27,867
I feel like
a true Midwestern lady
469
00:20:27,867 --> 00:20:29,867
slicing up pickle roll-ups.
470
00:20:32,767 --> 00:20:33,667
I'll plate them up.
471
00:20:34,867 --> 00:20:36,667
Oh, yeah. This is
a good color palette.
472
00:20:36,667 --> 00:20:37,767
[whistle blows]
473
00:20:37,767 --> 00:20:40,467
[marching drum playing]
474
00:20:40,467 --> 00:20:43,967
[whistle blowing]
475
00:20:43,967 --> 00:20:45,767
Let the half-time show begin.
476
00:20:53,767 --> 00:20:55,500
Costume change!
477
00:20:56,667 --> 00:20:58,867
[crowd cheering]