It is almost fall and tailgating time again! Time to enjoy friends, fellowship, and snacks before the game. Keep it simple with a plaid table covering, ferns, and potted seasonal flowers. Add farmhouse wooden serving pieces offering pick-up prepared sandwiches, Veggie Salads in individual bowls, and cheese and crackers. It is also fun to have bowls of favorites like special popcorn, seasoned chips, and Southern boiled peanuts. And always, serve lots of cookies and bars, and a delicious cake! Enjoy the game and the snacks. And most of all, enjoy the friends and fellowship!
Menu
Philly Cheesesteak Sliders
Turkey Bacon Ranch Sliders
Veggie Salad
Bacon and Cheese Crackers
Cheese and Pesto
Spicy Popcorn
Crockpot Boiled Peanuts
Zesty Potato Chips
Coconut Pecan Bundt Cake
Caramel Blondies
Chocolate Delights
Almond Crunch Cookies
Philly Cheesesteak Sliders
2 tablespoons olive oil
2 bell peppers, sliced
1 onion, sliced
2 (12-ounce packages) Hawaiian rolls
1½ pounds sliced deli roast beef
12 slices provolone cheese
1½ sticks salted butter
1½ teaspoons Worcestershire sauce
½ teaspoon onion powder
½ teaspoon garlic powder
In a skillet over medium-high, heat oil and cook peppers and onions about 8 to 10 minutes until tender; set aside. Slice rolls in half horizontally; place bottom halves in a greased 9 x 13-inch baking pan. Layer with roast with beef, pepper and onion mixture, and cheese, and top halves of rolls; set aside. In microwave, melt butter, Worcestershire, onion powder, and garlic powder. Stir, and brush over rolls. Cover with foil, and refrigerate several hours to overnight. When ready to heat, preheat oven to 350 degrees. Remove sliders from refrigerator, bring to room temperature. Bake covered in foil for 20 and uncovered for 5 to 7 minutes.
Yield: 2 dozen sliders
Turkey Bacon Ranch Sliders
1 stick butter
½ teaspoon garlic salt
½ teaspoon onion powder
1 (12-ounce package) Hawaiian rolls
1 pound thinly sliced deli turkey
8 slices bacon, cooked and crumbled
12 slices Colby Jack cheese, divided
½ cup Ranch dressing
2 tablespoons finely grated Parmesan cheese
Preheat oven to 350 degrees. In microwave-safe dish, melt butter. Stir in garlic salt and onion powder; set aside. Slice rolls horizontally, and place bottom on parchment-lined baking sheet. Brush roll bottoms with seasoned butter. Layer with 6 cheese, turkey, and bacon. Drizzle with Ranch dressing. Top with remaining 6 slices cheese. Place tops on rolls, brush with remaining butter, and sprinkle with Parmesan cheese. Cover with foil, and bake for 20 minutes. Uncover and bake 10 minutes.
Yield: 1 dozen sliders
Veggie Salad
5 ears fresh corn, shucks removed
1 pint cherry tomatoes, halved
1 English cucumber, cut into chunks
1 green bell pepper, chopped
¼ cup fresh basil leaves, chopped
Zest and juice of 2 lemons
¼ cup olive oil
Salt and black pepper to taste
In a saucepan over medium-high heat, bring salted water to boil. Add corn, and boil for 3 to 4 minutes. Remove corn, and rinse in cold water. When cool, with a sharp knife, slice kernels from cobs. In a bowl, combine corn, tomatoes, cucumber chunks, bell peppers, basil, lemon zest, lemon juice, olive oil, salt and pepper. Chill until serving.
Yield: 10-12 servings
Bacon and Cheese Crackers
1 (8-ounce) package cream cheese with chives and onions
? cheddar cheese Ask PSR for the amount
¼ cup finely chopped pecans
3 tablespoons orange marmalade
2 (2.1-ounce) packages fully cooked thick-cut bacon
40 rectangular buttery crackers
Preheat oven to 350 degrees. In a bowl, stir together cream cheese, cheddar cheese, pecans, and marmalade; set aside. In skillet over medium heat, cook bacon 2 to 3 minutes per side until lightly browned. Drain on paper towels; set aside. Spread 1 tablespoon cheese mixture on 24 crackers. Top with another cracker. Wrap a slice of bacon around each cracker stack overlapping bacon on bottom of each. Place seam-side down on a parchment-lined baking sheet. Bake for 15 minutes until bacon is crisp.
Yield: 20 crackers
Cheese and Pesto
1 (4-ounce) can crescent roll sheet
1 (8-ounce) package cream cheese
2 tablespoons pesto, divided
3 tablespoons chopped pimiento-stuffed olives
3 tablespoons chopped walnuts
1 egg, lightly beaten, divided
Round buttery crackers
Preheat oven to 350 degrees. Unroll dough on parchment-lined baking sheet sprayed with cooking oil spray. Cut cheese in half horizontally. Place half in center of dough. Spread with 1 tablespoon pesto, olives, and walnuts. Cover with remaining cheese and spread with remaining 1 tablespoon pesto. Brush dough with half of egg and fold dough over filling. Press dough to seal. Brush dough with remaining eggs. Bake for 15 to 18 minutes. Cool. Serve with crackers.
Yield: 12-16 servings
Spicy Popcorn
8 cups popped popcorn
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon cayenne pepper
2 tablespoons butter, melted
In a bowl, combine salt, paprika, chili powder, cumin, and cayenne pepper. Drizzle popcorn with melted butter and spices.
Yield: 10-12 servings
Crockpot Boiled Peanuts
2 pounds green peanuts
2 quarts water
1/3 cup kosher salt
Place peanuts in a colander and wash well under cold running water to remove dirt and debris. Place peanuts in slow cooker and cover with water. Add salt and stir well to combine. Cover and cook on high for 5 to 6 hours, or until desired tenderness. Check during cooking and add additional water and stir, if necessary.
Yield: 2 pounds
Zesty Potato Chips
½ cup finely grated Parmigiano-Reggiano cheese
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
2 (8.5-ounce) package kettle-cooked potato chips
Ranch dressing
Preheat oven to 250 degrees. In a bowl, mix together cheese, paprika, and cayenne pepper; set aside. Spread chips on a parchment-lined baking sheet. Bake for 10 minutes until chips appear shiny. Remove from oven and sprinkle with cheese mixture. Serve warm or at room temperature. Serve with ranch dressing.
Yield: 10-12 servings
Coconut Pecan Bundt Cake
1 (15.25-ounce) butter cake mix
1 cup sugar
4 eggs
1 cup sour cream
¾ cup oil
1 cup flaked sweetened coconut
1 cup chopped pecans
Confectioners’ sugar for dusting
Preheat oven to 325 degrees. In a bowl, stir together cake mix, sugar, eggs, sour cream, and oil. Fold in coconut and pecans. Pour into a greased and floured Bundt pan. Bake for 1 hour and 20 minutes. Cool in pan before turning out. May dust with confectioners’ sugar.
Yield: 16-20 servings
Caramel Blondies
2 sticks unsalted butter, divided
2 cups light brown sugar, packed
2 eggs
1 teaspoon vanilla
2½ cups self-rising flour
1 cup chopped pecans
1 (22-ounce) container Caramel Factory caramel icing
Preheat oven to 350 degrees. Wither mixer, beat butter and sugar until creamy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour and pecans. Spread batter into a greased 9 x 13-inch baking pan, and bake for 20 to 25 minutes or until toothpick placed in center comes out clean. Cool on wire rack. When completely cool, spread with caramel icing.
Yield: 12 bars
Yield: 10-12 servings
Chocolate Delights
2 eggs
¾ cup sugar
7/8 cup all-purpose flour
2 tablespoons cornstarch
¼ teaspoon baking powder
¼ teaspoon ground cinnamon
1/8 teaspoon salt
8 ounces sweet chocolate, melted
1 tablespoon unsalted butter, melted
2 teaspoons vanilla
1 cup chopped pecans
With mixer, beat eggs. Add sugar. In a separate bowl, combine flour, cornstarch, baking powder, cinnamon, and salt together. Fold into eggs and sugar. Stir in chocolate, butter, vanilla, and pecans until combined. Chill for 30 minutes. Preheat oven to 375 degrees. Drop dough by teaspoonfuls onto parchment-lined baking sheet 2 inches apart. Rake for 5 to 7 minutes until puffy and shiny.
Yield: about 2 dozen cookies
Almond Crunch Cookies
1 stick salted butter, softened
¾ cup sugar
1 egg
¼ cup ground almonds
1½ cup all-purpose flour
1 cup sliced almonds
Preheat oven to 350 degrees. With mixer, beat butter and sugar. Beat in egg and almond extract. Beat until light and fluffy. Add ground almonds and flour, and blend until combined.
Form dough into 1½-inch balls and roll in sliced almonds. Place balls on parchment-lined baking sheets 2 inches apart. Bake for 15 to 18 minutes until lightly brown on edges. Remove to wire rack to cool.
Yield: about 1½ dozen
