SPRINGFIELD, Mo.-- Ozarks Today Weekend-- Sunday morning recipes for Super Bowl!
Chef Ryan Tiller from Dining by Design in Springfield has tasty treats for salty and sweet lovers.
Touchdown Tacos
1 pound of BBQ Pulled Pork
8 ounces of cole slaw
12 ounces of baked beans
2 ounces of salsa
1 cup of shredded cheddar
20 La Tiara mini taco shells
Stir together baked beans and pulled pork. Bake at 350 degrees in an oven-safe dish until heated through. Stir occasionally to prevent drying out. Cover if needed.
Stir hot mixture with all other ingredients and spoon into shells.
Serve immediately.
Candy Bar Corn
1 cup of popcorn kernels
¼ cup of light corn syrup
½ cup of butter
½ teaspoon of baking soda
1 cup of light brown sugar
½ cup of salted peanuts
½ teaspoon of salt
5 candy bars of choice (chopped)
Pop corn until done and set aside.
Boil butter, sugar, salt, and corn syrup over medium heat for 5 minutes. Remove from heat and stir in baking soda.
Pour over popped corn and stir to coat. Stir in peanuts.
Pour onto a greased cookie sheet. Bake at 200 degrees for 1 hour, stirring every 15 minutes.
Remove from oven and stir in candy bar pieces. Return to oven for 5 minutes until candy bars begin to melt. Pour onto wax paper on counter and allow to cool.
Serve.
