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Footloose: 80s Dinner & A Movie

Updated: Apr 22


We're kicking off our Sunday shoes and kicking off a new series, 80s Dinner and a Movie Night! We invited our friends to join us for a themed dinner and classic 80s movie. After watching the movie, we engaged in a lively group discussion which you can listen to on our podcast. Footloose is celebrating its 40th anniversary this year, so we figured that would be a great movie to "kick off" the series! We hope these videos will inspire you to host your own 80s movie night.


Here's what's on the menu, along with our original recipes. Enjoy!

 

Kevin Bacon Burger


2 pounds lean ground beef

2 eggs, beaten

1/2 cup fine dry bread crumbs

4 Tbsp. diced onion

2 Tbsp. mustard

2 cloves garlic, crushed

or 1/4 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

1 package of bacon, cooked until crispy

Additional toppings of your choice


Combine all of the burger ingredients and mix well using your hands (I wear gloves for this.)

Shape hamburger patties to desired size and thickness (I prefer about 1/3 pound each.)

Makes about 6-8 hamburger patties. Grill burgers, adding cheese slices at the end of grilling (if desired) to melt slightly. Pile them high with desired toppings and plenty of bacon!


 

Reverend Moore's Fiery Hot Tater Tots


1 bag of frozen tater tots

2 tsp. chili powder

1 tsp. garlic powder

1/2 tsp. cayenne pepper

1/2 tsp. seasoned salt

olive oil spray

Spicy cheese dip (optional) - pictured is Mrs. Renfro's Ghost Pepper Nacho Cheese Dip (and it is REALLY hot!!)


Spread tater tots onto a sheet pan. Combine dry spice ingredients in a separate bowl.

Lightly spray tater tots with olive oil spray to help the spice mixture stick. Toss to coat tots, then bake according to package directions. Enjoy with queso (or dip of your choice.)


 

Party Confetti Salad


Multi-colored Mini Sweet Peppers, diced

1 medium cucumber, diced

1 tomato, diced (or 1 cup cherry tomatoes)

1 small can black olives, diced

4 Tbsp. olive oil

4 Tbsp. apple cider vinegar

1 Tbsp. honey

1/2 tsp. salt

1/2 tsp. dry mustard

1/4 tsp. white pepper

1 garlic clove, crushed


Dice all of the veggies into very small, uniform pieces. You'll need to dice about 1/2 cup of the mini peppers (which is about 4 peppers) per color. I used 4 each of the red, orange, and yellow peppers. I also used the color medley mini tomatoes in the same colors, but if your store doesn't have those, you can just use a regular tomato or red cherry tomatoes. When cutting the cucumber, I like to remove the seeds and leave a bit of the peel for color.

Next, combine the oil, vinegar, honey, garlic and seasonings for the dressing. I like to put them in a mason jar with a lid and shake it to combine, but you can also whisk it in a bowl.

Pour the dressing over the salad and toss to coat. Chill for at least 1 hour before serving.


 

Oklahoma Cocoa Cake

Cake Mixture:

2 cups flour (can use GF flour)

2 cups sugar

1 cup water

1/2 cup buttermilk

4 Tbsp. cocoa

1 stick of butter

2 eggs

1 tsp. baking soda

1/2 tsp. salt

1 tsp. vanilla


Put water, cocoa, butter, and salt in a saucepan and bring to a boil.

Combine flour and sugar into a large mixing bowl, and pour hot cocoa mixture over top.

Add remaining ingredients and stir well. Pour batter into a greased 9x13 cake pan and bake at 350 degrees for 30-35 minutes (or until toothpick comes out clean.)


Frosting:

1 stick butter

4 Tbsp. cocoa

6 Tbsp. milk

1 box powdered sugar

1 tsp. vanilla


Boil cocoa, butter, and milk in a saucepan. Pour into a mixing bowl and slowly add powdered sugar, then vanilla. Continue stirring until smooth. Frost cake, and enjoy!


 

Willard's Orange Julius Martini


1 shot Licor 43

2 shots half & half

2 shots Sunny D


Shake with ice. Garnish with an orange slice if desired (we used dehydrated candied orange.)


CHEERS!


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