GAMEDAY: Easy Pizza Eggrolls

Hey everyone! I've been gone for a long time, but I'm back! I know I'm starting my gameday recipes a bit late, but I just got access to a computer again! I'm going to start off with a pretty easy and delicious recipe: Easy Pizza Eggrolls!

Ingredients

12 pieces of string cheese
12 egg roll wrappers
36 slices of pepperoni
Oil for deep-frying
Marinara or pizza sauce (or ranch)

Directions

On top of an egg roll wrapper, place three pieces of pepperoni as shown in the picture. Place a piece of string cheese on top.  Fold corners over cheese.  Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.

In a skillet, heat oil to 375 degrees F.  Fry sticks, a few at a time, for 30-60 seconds on each side until completely brown. Drain on paper towels. Serve with sauce.

Don't be afraid to change up the filling or add something, like ham, sausage, etc. Just Don't forget the cheese!

GAMEDAY: White Pizza Dip

So this week is the SEC Championship game: Alabama vs. Georgia! Are y'all excited yet? 

Well here's an awesome recipe for White Pizza Dip that your friends and Family will love!


Ingredients

1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
1 container (16 oz.) sour cream
1 cup (8 oz.) ricotta cheese
1 cup shredded mozzarella cheese 
1/4 cup (1 oz.) chopped pepperoni 
1 loaf Italian or French bread, sliced

Directions

Preheat oven to 350°. In shallow 1-quart casserole, combine Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni. Sprinkle with remaining 1/4 cup mozzarella cheese. Bake uncovered 30 minutes or until heated through. Serve with bread.

GAMEDAY: Iron Bowl time!!!

I know. Once again, I have missed several blog posts, and I apologize! Work has made me forget. But I'm back, just in time for the Iron Bowl!!! For this I'll post 2 recipes. We'll start with "Super Nachos":




Ingredients

• 2 bags corn tortilla chips in 2 colors or different flavors. Of course being the huge Bama fan I am, I would use red and white (or yellow) ones.

Pico de Gallo Salsa:

• 4 vine ripe tomatoes, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
• 1 small white onion, chopped
• 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
• Salt

Beef and Beans Topping:

• 1 tablespoon extra-virgin olive oil
• 1 pound ground sirloin
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon salt
• 1 1/2 teaspoons dark chili powder
• 1 1/2 ground cumin, half a palmful
• 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
• 1 can black beans, 15 ounces, drained

Cheese Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups

Additional toppings to choose from, optional:

• Sour cream
• Chopped scallions
• Chopped black olives
• Diced pimento
• Sliced avocado, dressed with lemon juice
• Hot pepper sauces

Directions

Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.

Combine salsa ingredients in a bowl and set aside for flavors to marry.

Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.

In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.

Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

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Now if you're looking for a great dessert, look no further that these cute and delicious Bama cupcakes!





Ingredients

• 3/4 cup butter, softened
• 1 1/2 cups sugar 
• 3 large eggs 
• 1 (1-oz.) bottle red liquid food coloring
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 3 tablespoons unsweetened cocoa
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 tablespoon white vinegar
• 1 teaspoon baking soda
• Handmade Pennants

Directions

1. 1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in food coloring and vanilla until blended.
2. 2. Combine flour, cocoa, and salt. Stir together buttermilk, vinegar, and baking soda in a 4-cup liquid measuring cup. (Mixture will bubble.) Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Place 24 paper baking cups in 2 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
3. 3. Bake at 350° for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Remove cupcakes from pans to wire racks, and let cool completely (about 45 minutes).
4. 4. Pipe frosting onto cupcakes. Garnish, if desired.
5. 
   

White Chocolate-Amaretto Frosting

• 2 (4-oz.) white chocolate baking bars
• 1/3 cup heavy cream
• 1 cup butter, softened
• 6 cups powdered sugar, divided
• 1/4 cup almond liqueur

Directions

Break white chocolate baking bars into pieces. Melt white chocolate and cream in a microwave-safe bowl at MEDIUM (50% power) 1 minute or until melted and smooth, stirring at 30-second intervals. (Do not overheat.) Let cool to room temperature (about 30 minutes). Beat butter and 1 cup powdered sugar at low speed with an electric mixer until blended. Add 5 cups powdered sugar alternately with almond liqueur, beating at low speed until blended after each addition. Add white chocolate mixture; beat at medium speed until spreading consistency.

Hope everyone had a great Thanksgiving and have fun tomorrow! Roll Tide!


Sources: Food network and My Recipes

GAMEDAY: Pulled Pork Sliders

Well someone pointed out to me that I should have posted a pork recipe, seeing as how we are playing the Arkansas Razorbacks this week. So we'll just call this "Part II". The breaded mushrooms probably won't fill everyone up anyway! 


Ingredients

Pork Shoulder or Pork Butt
BBQ Spice Rub
BBQ Sauce
Buns


Directions

In a covered roasting pan (I used my my Staub dutch oven from Williams Sonoma), place the pork.  Rub the BBQ spice rub on the surface of the meat.  Pour BBQ sauce on the top of the pork.  Place, covered, in a 250 degree oven for 4-6 hours.  

Remove from the oven and let sit for 1 hour.  Remove from the pan and pull the pork apart into bite-size pieces, separating the meat from the fat.  Skim the fat off of the drippings in the pan, then return the pulled pork pieces into the drippings.  If you have time, refrigerate the drippings to help the fat separate.  Serve warm or cold on the buns with BBQ sauce.

The pork, before it goes into the oven

So easy to prepare - you just have to have some time at home while it sits in the oven.  I'll cook it the night before, then refrigerate it over night to let the fat harden, so I can scrape it off of the top of the drippings.  

GAMEDAY: Breaded Mushrooms

Delicious Mushrooms rolled in a cheesy breadcrumb mixture and then baked to a golden brown makes a great appetizer to start that tasty meal. This is a really easy breaded mushroom recipe to make in only 20 minutes.

Breaded mushrooms have a delicious taste and they are really simple to make. The best way, I think to make this breaded mushroom recipe is to choose a mushroom You like and go from there. Once You have selected Your preferred mushroom simply follow this easy recipe below.

Ingredients

8oz mushrooms (stalks removed)
3 tablespoons Parmesan cheese (freshly grated)
4 tablespoons white breadcrumbs (dried)
pinch of garlic salt
pinch of ground black pepper
1 tablespoon flat leaf parsley (freshly chopped)

Directions

Start by preheating the oven to 475°F. Then lightly grease a nonstick baking tray. Gently wipe the mushrooms with damp kitchen paper and set aside for later. Next combine the cheese with the breadcrumbs.

Then add the garlic salt and black pepper. Now roll the mushrooms in the cheese mixture, and set on the greased baking tray. Finish by baking in the oven for about 8–10 minutes or until golden browned and then serve.

This recipe was found at: Notecook.com

GAMEDAY: Hot Spinach Salsa Queso Dip

Ingredients

10 ounces frozen chopped spinach, thawed and drained
1 lb Velveeta cheese (2% fat--this is the reduced fat version)
8 ounces cream cheese (light)
1 jar salsa (I used 3/4 full jar of a 16 ounce jar)
A handful of chopped cilantro (optional-but good)



Now there's 3 ways to make this:

1) Cut the Velveeta and cream cheese into cubes and place all ingredients in a microwaveable-safe dish. Heat until cheese has melted and stir to combine all ingredients. 

2) If you prefer, you can place all the ingredients in an oven safe dish and bake until the dip is heated through--continuing to stir to mix all ingredients. 

3) OR, you can place all ingredients in a crockpot and heat until cheese has melted (continuing to stir the mixture to combine ingredients). This particular method is great if you can leave it on the low setting--then your dip will stay warm for a while. But I bet it won't last!

Serve warm with tortilla chips. Heaven! Should make a small crowd very happy before dinner is served.

GAMEDAY: Jalapeno Popper Dip

It's that time of year again....college football starts again this weekend! So, who's excited? I know I am. So excited in fact, I decided to post the game day recipe of the week early!


Ingredients

• 
  
• 2 (8 ounce) packages cream cheese, room temperature
• 1 cup mayonnaise
• 1 cup shredded Mexican blend cheese
• 1/2 cup grated Parmesan
• 1 (4 ounce) can diced green chilies
• 1 (4 ounce) can diced jalapenos or 4 fresh seeded jalapenos diced finely (add more if you like it hotter)
• 1 cup Panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter, melted

Directions

1.  Mix the first 6 ingredients together and spread the dip into a greased pie pan or a 2 quart baking dish.

2.  In a bowl, mix Panko breadcrumbs, remaining 1/2 cup Parmesan cheese, and melted butter until incorporated.

3.  Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree oven for about 20 minutes or until top is browned and the dip is bubbly.

4.  Serve with your favorite bread, crackers or tortilla chips.

Double Chocolate Chip Cookies

This recipe was sent to me by Carol Abbott from Good Houskeeping

Ingredients

• 1 1/2 cup(s) all-purpose flour
• 3/4 cup(s) packed brown sugar
• 1/2 cup(s) (1 stick) butter, softened (no substitutions)
• 1/4 cup(s) granulated sugar
• 2 1/2 teaspoon(s) vanilla extract
• 1/2 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 1 large egg
• 3/4 cup(s) semisweet chocolate chips
• 3/4 cup(s) white chocolate chips
• 1/2 cup walnuts (optional)

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Directions

1. Preheat oven to 375 degrees F.
2. Into large bowl, measure all ingredients except semisweet and white chocolate chips. With mixer at medium speed, beat ingredients until blended and smooth, occasionally scraping bowl with rubber spatula. With spoon, stir in chips.
3. Drop dough by rounded tablespoons, 2 inches apart, onto ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until golden. Immediately transfer cookies to wire rack to cool. Repeat with remaining dough. Store cookies in tightly covered container up to 1 week.

Cheesecake Swirl Brownies

This is one of my favorite desserts and it's super easy to make!




1 package brownie mix (19.8 oz)
1 package cream cheese (8 oz)
1 egg
1/3 cup white sugar
All other ingredients called for on brownie mix package

1.  Preheat oven as directed on brownie mix package
2.  Grease a 9x13 inch pan
3.  Prepare brownie mix as directed on package
4.  Spread batter evenly in pan.
5.  Beat together cream cheese, sugar and egg until smooth, using an electric mixer
6.  Dollop mixture on top of brownie batter.
7.  Swirl together using a knife or skewer
8.  Bake according to package directions. Brownies are finished when inserted toothpick comes out clean.


Sorry I was gone for so long, but I'm back now and I'll try my best to keep posting at least once a week!

Easy Chicken and Rice Casserole

Ingredients:

6 chicken breasts (cut into bite size pieces)

2 cups uncooked white rice

2 cups milk

1 can cream of mushroom soup

1 can cream of chicken soup

1 tsp each salt and pepper

1 tsp garlic powder

1 tsp onion powder

1 package dry onion soup mix

8 oz shredded cheese (whatever kind you like)

Directions:

1.  Preheat oven to 350 degrees F 

2.  In a medium bowl combine rice, milk, all soups, salt, pepper, garlic and onion powder. Mix well.

3.  Pour mixture into a lightly greased 9x13 pan. Add the chicken pieces.

4.  Cover the dish with aluminum foil and bake for 90 minutes, stirring every 30 minutes. 

5. Uncover dish and top with cheese (as much as you like). Bake for another 15 minutes, uncovered.

GAMEDAY: Seven Layer Taco Dip

• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded Cheddar cheese

Directions

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

GAMEDAY: Texas Jalapeno Poppers

8 - oz. cream cheese, softened
1 - 8 oz. package shredded sharp cheddar cheese or
half cheddar & half monterey jack cheese
1 -2 tablespoons bacon bits (optional)
12 oz - fresh jalapeno peppers, seeded and halved
(we used about 15 jalapenos to yield 30 poppers)
1 - cup milk or buttermilk
1 - cup all-purpose flour
1 - cup dry bread crumbs
2 - quarts oil for frying

In a medium bowl, mix the cream cheese, cheddar cheese and bacon bits. Wash and clean peppers cut in half and remove seeds. Make sure to wash you hands again after handling the peppers and before stuffing. Blanch the peppers in boiling water for a few minutes, then remove and place in ice water. This recipe does not state to blanch the peppers first, but I highly recommend doing that before stuffing the peppers. Spoon the cheese mixture into the jalapeno pepper halves. Put the milk, flour and breadcrumbs into three separate bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated. In a medium skillet or home fryer, heat the oil to 375° F.. Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel. Serve with ranch dressing or eat them all by themselves.

GAMEDAY: Sausage Stars.

Sorry I didn't post last week, things were a little crazy. But I'm back! :)

Hidden Valley Ranch Sausage Stars

1 - Package Original Hidden Valley Ranch Dressing Mix
(prepared according to package directions)
1 lb Jimmy Dean or Owens regular sausage, browned & drained
1 - 8oz Bag Kraft Mexican 4 Cheeses
1/2 - cup green or red bell pepper (optional)
1 - package Wonton wrappers or egg roll wrappers

Brown sausgae and drain off any grease, set aside. Mix ranch dressing according to package directions. Mix the sausage, prepared dressing, bell pepper (if using) and cheese together and chill for 30 minutes. Preheat the oven to 350 degrees. Place won ton wrappers in a lightly greased muffin tin. Bake 5-7 minutes until lightly golden brown. Watch them carefully so they dont get to brown. Remove from oven and let cool a bit. When cooled add a couple tablespoons full of sausage mixture. Return to the oven and bake 5-7 minutes until cheese melts. Let cool just a bit and serve.

GAMEDAY: Garlic Chicken Puffs

4 ounces cream cheese 

1 tsp garlic powder 

1/2 cup cooked shredded chicken 

2 cans refrigerator crescent rolls

Mix cream cheese, garlic and chicken until well blended.

Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, I just cut from there following the perforation for one cut and made another cut from the other corners = giving you 4 little triangles)

Place 1 tsp of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture.

Place on cookie sheet, lined with aluminum foil and sprayed with no stick spray.  Bake at 375 for 12-14 mins.

I used 2 cookie sheets at a time, and had to bake 3 batches to get all of mine baked (so allow for that time if you’re making a lot)

Also, mine were ready in about 11 mins, so watch for how your oven cooks.

*For cooked chicken, I buy those big bags of frozen chicken tenderloins, I just threw 6 of them on a cookie sheet and baked for about 25 mins.

GAMEDAY: Sausage Balls

This recipe is pretty simple and very good!

You will need the following:

2 Cups Bisquick

2 Cups Shredded Cheddar Cheese

1 Pound Sausage (mild or hot)

Preheat the oven to 350 and grease a large cookie sheet. You may line it with foil first if you like.

In a large bowl, blend together cheese and Bisquick

Next, knead the sausage in to Bisquick and cheese mixture.

This can take some time, but make sure it is all mixed in.

Now roll the mixture into balls about the size of walnuts.

Place on cookie sheet and cook for about 20-25 minutes.

They will look like this when finished. That's all there is to it! Enjoy!

GAMEDAY: Taco Cups

These are very easy to make, they only take about 5 minutes or so to make!

Ingredients

• 1 can refried beans
• 1/2 pound cooked taco-seasoned meat
• 1 cup shredded cheddar
• 1 cup salsa
• 1/2 cup sour cream
• 1/2 cup sliced black olives
•  1 bag Tostitos "Scoops!"

Directions

1.     Set chips on a large platter and layer with beans, meat, cheddar, salsa, sour cream and black olives.

GAMEDAY: Buffalo Chicken Dip

This is a recipe that a friend of mine, Wendy, asked me to post. This is one of my favorite dips! The first time I made it with only cream cheese, chicken, ranch dressing and wing sauce, but all the extras just make it better! -

3- 8oz packages of cream cheese (for weight watchers i use reduced fat)

1 cup of shredded cheddar

1/2 cup of reduced fat sour cream

1 rotisserie chicken or 4 cooked chicken breasts

2 stalks of celery

1 small onion

1 cup of Ken's buffalo wing sauce

1 package of Hidden Valley DRY ranch mix

1 cup of crumbled blue cheese

Shred chicken into big chunks. Dice up onions & celery, saute them lightly in a sauce pot (5 minutes) while you soften the cream cheese in the microwave for 20 secs. mix cream cheese with sour cream add the dry ranch mix & hot sauce in the sauce pan with the onions & celery, add in half of the cheddar & all of the blue cheese stir until everything is well mixed. Stir in chicken & pour into an 8x8 dish top with remaining cheddar& bake at 350 for about 20 minutes. serve warm with tortilla chips.

GAMEDAY: Charleston Cheese Dip

Ingredients

1/2 cup mayonnaise

1 - 8oz package cream cheese, softened

1 - cup grated sharp cheddar cheese

1/2 - cup grated Monterey jack cheese

2 - green onions, finely chopped

Dash of cayenne pepper

8 - Ritz crackers, crushed

8 - slices bacon, cooked and crumbled

Directions

Preheat oven to 350 degrees. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish.

Top mixture with cracker crumbs and bake for 15 minutes, or until heated through. Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.

Tortilla Ham & Cheese Pinwheels

Here's a recipe that tastes great and is pretty easy to make. Enjoy!

2 - packages (8 oz) cream cheese, softened

1 - packet (.04 oz) Hidden Valley Ranch Dressing Mix

6 - flour tortillas (12 in), room temperature

1 - package (12 ounces) thin deli sliced ham

10 - slices Swiss cheese

1 - cup shredded cheddar cheese or Colby jack

1 - 2.25 oz can chopped black olives

Mix cream cheese and dry salad dressing together. Spread mixture on each tortilla. Drain the sliced olives and set aside. Place two slices of ham on top of the cream cheese mixture. Add sliced Swiss cheese and sprinkle on shredded cheddar cheese and olives. Roll up tortillas tightly. Just like you would for cinnamon rolls. Chill at least 2 hours or overnight. Cut rolls into 1 inch slices. Makes 3 - 4 dozen pinwheels 

GAMEDAY: Pizza Roll

This looks so good and I can't wait to try it myself!

Ingredients

1 1/2 – 2 cups shredded low-fat, part skim mozzarella cheese

1/4 cup – shredded parmigiano reggiano cheese (Not the stuff in the green Kraft can!) 

Sliced pepperoni (quantity depends on how much pepperoni you like) 

1 can of Pillsbury French bread dough (DO NOT use the pizza dough in a can, as it yields tougher   crust.)
One jar of pizza sauce, or homemade sauce of your choosing
Olive oil
Garlic powder and dried oregano (Most of the time I prefer fresh herbs, but there are times and places where dried works better and this is one of them.)
Flour

Directions

Pre-heat oven to 375 degrees Fahrenheit   

Dust your clean counter top with flour. Once you’ve popped open your can of bread dough, you’ll see there is a small seam on the roll. Gently pull open that seam and unroll the dough.

Lightly brush about a tablespoon, tablespoon and half of olive oil over the dough. If you do not have a pastry brush, use your clean hands to massage the oil over the dough. (You washed your hands, didn’t you, mister?)

Cover the dough with a layer of pepperoni. (If you are like me, you might have already eaten half the pack just working towards this step. With luck, you still have enough left for this project.)

Now, I just put the pepperoni on uncooked, but the person who taught me this recipe would microwave the pepperoni between paper towels for a minute to pre-cook it and get rid of some of the excess oil. Depending on how much you drink you might want that oil, so I leave that decision up to you.

Sprinkle the mozzarella cheese evenly over the pepperoni, followed by a little of the parmigiano reggiano. 1 1/2 cups will be more than enough, but since packages of shredded cheese come in 2 cup sizes, I will not judge if you use the whole bag.

Give a couple of shakes of the garlic powder to the top. Be sure to crush the dried oregano between your fingers before putting it on the loaf as to release the oils from the leaves. (This also makes for smaller pieces that are less likely to get caught in your teeth.)

Carefully roll the dough back up, thinner end to wider end. (When you unroll the dough, you will notice one end is wider than the other. Why this is, I do not know, but it seals the loaf better to roll from skinny to fat.)

Crimp the ends together and place on your baking sheet. (Save yourself some clean-up time later by lining your pan with either parchment paper or foil. Halftime is for worrying about why the offensive line isn’t doing a better job blocking, not dishes.) Brush with a small amount of olive oil.

Bake for 35 to 45 minutes. The oven will get quite hot, so do not let over-eager pizza loafers sit like this for too long lest they burn their noses.

                              The pizza loaf should take on this golden brown color when done.

 Let cool for a few minutes, then slice into 1-2 inch wide sections.

Serve with pizza sauce of your choosing. (Although I generally enjoy my slices plain.)