No fuss No muss tailgating recipes
Snack sized bag of Doritos or Fritos
Seasoned Taco Meat
Crush up chips in bag. Open bag and either cut off top or roll it down. Add toppings of your choice. Mix it up, grab a fork and your ready to go!
PIGSKINS IN A BLANKET (An old faithful)
2 cans Pillsburry crescent rolls
1 pack of cocktail-sized sausages
mustard for topping
Heat oven to 375°F. Unroll both cans of dough and separate into 16 triangles. Cut each triangle lengthwise into three narrow triangles. Place one sausage on the thin point of each triangle and roll to the other end. Place seam side down on ungreased cookie sheets. Bake 11 to 14 minutes or until golden brown. Immediately remove from cookie sheets to serving tray. Cool a couple of minutes. Squeeze mustard on top to make laces of football.
HAM & SWISS SLIDERS
1 stick butter (softened)
1 T 1/2 t mustard
2 T poppyseed
1 t Worcestershire sauce
1 pack Hawaiian rolls
1 lb deli ham
1/2 lb swiss cheese
Preheat oven to 375º. Mix together softened butter, mustard, poppyseed, and Worcestershire sauce. Slice the rolls in half, put the mustard mixture on both sides of the roll. Put one slice of ham and half a slice of swiss between the rolls. Line the sliders on a pan and wrap in aluminum foil. Bake for 10-15 minutes.
#tailgating #TracyCarpenter #QuickandEasyRecipes
Pepper Mozzarella Toast
Pepper Mozzarella Toast
1/2 (11.5 oz) jar of Jennifer’s Kitchen Pepper Jelly, Strawberry*
8 oz mozzarella cheese, diced
3/4 T olive oil + more for brushing
Aged balsamic vinegar
salt & pepper
2 T heavy cream
fresh basil thinly sliced baguette
Preheat Oven 400 degrees. Line a baking sheet with parchment paper or foil. Cut baguette into 1/2 inch slices. Brush slices with olive oil and sprinkle with salt and pepper to taste. Toast slices on a baking sheet for about 5 minutes. Mix chopped mozzarella, cream and olive oil in a small bowl to coat. Turn toast slices over and top with a spoonful of cheese mixture. Bake for 3 to 5 minutes or until cheese melts.
Top with strawberry pepper jelly and a few slices of basil. Drizzle
a bit of aged balsamic vinegar. Yields: approximately 20 slices.
*works with any JK Flavor, We prefer Strawberry
Jennifer Lee is the owner of Jennifer's Kitchen, a gourmet jelly company based in Homewood, AL. She lives and breathes pepper jelly and is on a mission to teach people that pepper jelly is for more than just pouring over cream cheese!
Big games coming up this weekend and great weather for tailgating. Here are some recipes to add to your tailgate or football watching Saturday.
Recipes provided by Shea Goldstein, of Dixie Chik Cooks.
1 cup all purpose flour
1 cup cornmeal
1 T salt
1 T pepper
2 t cayenne pepper
1 cup buttermilk
1 12 oz jar hamburger pickles
Canola or vegetable oil, for frying
Combine the flour, cornmeal, salt, pepper and cayenne in a large bowl.
Dip each pickle individually in the buttermilk, then dredge in flour mixture (I did mine twice to get a good coating on there).
Bring the oil to 350 degrees.
Fry the pickles in batches until brown, 1 to 2 minutes, and move to a paper
towel lined plate using a slotted spoon. Serve with Ranch dressing.
#Recipe #Appetizers #DixieChikCooks
Cheese Stuffed Meatballs with Salsa Verde Mayo
1 lb. ground round
2 T Moore's (or your favorite steak sauce)
6 T white cheese dip (make sure it's good and cold)
3 T mayo
2 T salsa verde
1 T olive oil
Handful of fresh cilantro, chopped.
Combine the ground round and steak sauce in a mixing bowl.
Flatten into 6 discs.
Add 1 tsp cheese dip and bring edges up to make a ball.
Refrigerate for 30 minutes.
Whisk mayo and salsa verde together; refrigerate.
Heat olive oil over medium-high heat and add cold meatballs.
Brown about 3 minutes each side, rolling around gently to ensure they get done evenly.
Serve with salsa verde mayo and cilantro.
#Recipes #Appetizer #DixieChikCooks
Pepperoni Pizza Dip
8 oz block cream cheese, softened
1 tsp dried Italian seasoning (plus more to sprinkle on top)
1 cup Parmesan cheese, divided in half
3 cups spaghetti sauce with meat (you could always use jarred sauce and add browned ground beef)
1/2 cup Monterey Jack cheese, shredded
1/2 cup Muenster cheese, shredded
1/2 cup Mozzarella cheese, shredded (or sliced, doesn't matter)
Pepperoni slices (as much as you like)
Preheat oven to 350.
Mix the cream cheese, tsp of Italian seasoning and 1/2 cup Parmesan cheese in a bowl; spread in a 9x11 glass baking dish.
Pour the spaghetti sauce over the cream cheese mixture.
Sprinkle the remaining Parmesan cheese, Monterey Jack and Mueunster over the sauce.
Layer the pepperoni slices and sprinkle with Italian seasoning.
Bake for 20-30 minutes, or until bubbly and the pepperoni is starting to get a
little browned around the edges.
Serve with pita chips, tortilla chips, or whatever you want to dip it with_