TERRIFIC TAILGATE

TERRIFIC TAILGATE

VIDALIA ONION DIP 2 large Vidalia mild onions 2 cups freshly shredded parmesan cheese, divided 1 cup mayonnaise 1 cup sour cream 1 1/2 teaspoons dill weed, divided Finely chop onions in food processor. Add 1 1/2 cups of cheese, mayonnaise, sour cream, and 2 teaspoons...
SCHOOL SPIRIT SUGAR COOKIES

SCHOOL SPIRIT SUGAR COOKIES

BUTTER SUGAR COOKIES 2 cups butter, softened 1 cup sugar 1 egg 1 1/2 teaspoons vanilla 4 1/2 cups all-purpose flour, sifted Cream butter and sugar. Add egg and vanilla. Gradually add flour. Mix well. Roll dough into ball, wrap in wax paper, and refrigerate for 1 hour....
CHICKEN ON A STICK 

CHICKEN ON A STICK 

Vegetable oil for frying  1 cup milk  ¼ cup apple cider vinegar or beer  1 cup self-rising flour or more  1 teaspoon salt  1 teaspoon black pepper  1 large sweet onion, quartered and separated  2 bell peppers, seeded and quartered  1½ cups sliced dill pickles  4...
Pumpkin Crunch Cake

Pumpkin Crunch Cake

Cake: 1 (15-ounce) can pumpkin 1 (5-ounce) can evaporated milk 1 cup packed light brown sugar 3 eggs, beaten ¼ teaspoon ground cloves ¼ teaspoon ground ginger 1½ teaspoons ground cinnamon ¼ teaspoon salt Topping: 1 (15.25-ounce) box yellow cake mix 1 cup chopped...
VEGETABLES ON THE STOVE KITCHEN BUFFET

VEGETABLES ON THE STOVE KITCHEN BUFFET

SWEET AND SOUR GREEN BEANS 4 slices bacon 3 (14.5-ounce) cans Allen’s cut Italian Green Beans 2 tablespoons real bacon bits 1 cup slivered almonds 1/2 cup vinegar 1/2 cup sugar In a large saucepan, cook bacon until crisp. Remove bacon from pan, crumble, and set...