Fabulous football festivities tips
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Team up with friends and make it the kind of get-together that suits your own personal taste. It may be a potluck meal, a theme party or the traditional grilling party. Keep in mind that you want foods that can be eaten out of hand or with as few utensils as possible. This keeps down the trash and clean up factors and also the need for seating for everyone.
Tips on throwing a tailgate party include:
The employees at the Southern Standard have a tailgate party each year to kick-off the Pioneer season. This year was no exception, and we included a recipe contest to spice it up a bit. Newcomer to the editorial staff, Amy Foster, won hands-down with her recipe for Muddy Football Pie, a delicious to-die-for chocolate cake! Her recipe and some others follow:
Muddy Football Pie
Amy Foster
1 box Super moist chocolate cake mix
1 1/3 c. water
1/2 c. vegetable oil
3 eggs
2 16-oz cans of milk chocolate icing
1 10-oz bag of peanut butter chips
1 regular size can of sweetened & condensed milk
Heat oven to 350 degrees. Take chocolate cake mix, water, vegetable oil, eggs, and follow directions on back of box. Bake for 33-38 minutes. When finished, pull out of oven. While still hot, slice the top of the cake horizontal and vertical with a knife. Sprinkle half of peanut butter chips evenly over cake. Pour sweetened condensed milk evenly into the cracks of the cake. Melt icing in microwave (about 50 seconds). Then pour evenly over top of cake. Sprinkle rest of chips on cake. For best results freeze overnight. Serve at room temperature. Add cool-whip or ice cream to finish it off.
Creamy Peanut Butter Fudge
Seth Wright
2 c. sugar
2/3 c. milk
pinch of salt
2 tbs. syrup (corn syrup)
1 tsp. vanilla
1/2 cup peanut butter
Mix sugar, syrup, salt and milk. Boil until small amount forms a soft ball in cold water. Remove from heat. Add peanut butter and vanilla. Beat until creamy or until it begins to lose its gloss. Pour into greased dish and mark into squares.
Cheese Ball
Margaret Hobbs
2 8 ounce cream cheese bars
1/4 cup crushed pineapple, drained
2 tbs. chopped onion
2 tbs. chopped green pepper
2 teaspoons seasoning salt
2 cups pecans, chopped
Soften cream cheese, add with other ingredients, except nuts.
Chill for 2 hours, then roll in nuts.
Note: It does not take two cups of nuts to roll one cheese ball. Can roll two cheese balls in two cups nuts.
Pioneer Crunch
Margaret Hobbs
1 lg. pkg. white chocolate candy melts
4 tbs. crunchy peanut butter
16 ounce Captain Crunch cereal
4 cups dry roasted peanuts
Melt candy and peanut butter and stir ingredients together. Pour out onto wax paper and when cool, break into chunks.
Taco Dip
Holly Cantrell and Donna Woodlee
2 cans refried beans
16 ounce container sour cream
1 dry pack taco mix seasoning
12 ounces grated cheese
Lettuce, tomato, black olives and jalapenos (optional)
Spread beans in pan. Mix sour cream with taco mix and spread on top of beans. Garnish with cheese, lettuce, tomatoes and serve with chips.
Tailgate Chili
Nancy Higginbotham
1 1/2 pounds ground beef
1 large onion, chopped
1 green pepper, chopped
1 quart chopped tomatoes
1 can rotel chili fixings
1 can chili hot beans
2 cans light red kidney beans
1 1/2 teaspoon salt
1 envelope chili mix
1 can tomato juice
black pepper to taste
Brown beef and drain well. Add all other ingredients, add tomato juice as much as needed to make right consistency. Cover and simmer for 1 1/2 hours. Serve hot with crackers.
Double-Decker Club Sandwiches
1 (8-ounce) carton sour cream
2 tablespoons prepared horseradish
2 teaspoons honey mustard
1/4 teaspoon garlic salt
1/8 teaspoon white pepper
3/4 pound thinly sliced ham
12 slices whole wheat bread
4 slices Swiss cheese
8 lettuce leaves
3/4 pound thinly sliced turkey
8 slices tomato
4 slices bacon
16 pitted ripe olives
16 pimiento-stuffed olives
Combine sour cream, horseradish, honey, mustard, garlic salt, and white pepper; stir well. Place 3 ounces of ham on each of 4 slices of bread. Top each with 1 teaspoon sauce, 1 slice cheese, a lettuce leaf, and another slice of bread. Place 3 ounces of turkey on each slice, and add 1 teaspoon sauce, lettuce leaf, 2 slices tomato, and 1 slice bacon. Top with remaining slices of bread.
Skewer a ripe olive and pimiento stuffed olive on each of 16 wooden picks. Cut each sandwich into 4 triangles, and secure each quarter with a pick. Yield: 8 servings
Home Cooking Mulled Cider
2 quarts fresh apple cider
1/4 cup (packed) light brown sugar
2 bay leaves
2 cinnamon sticks (about 2 inches each)
1/2 teaspoon whole cloves
1/2 teaspoon ground cardamom
1/2 teaspoon grated nutmeg
Zest of 1 orange, peeled in continuous spiral if possible
Spiced Butter
(optional)
1/2 cups (1 stick) unsalted butter, at room temperature
2 cups (packed) dark brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cloves
Combine cider, light brown sugar, bay leaves, cinnamon sticks, cloves, cardamom, nutmeg, and orange zest in a large pan. Bring to a boil, then simmer uncovered 30 minutes.
Strain the spices from the mixture and discard. Return the cider to pan and keep warm. The cider is ready to be served as is.
If the cider is to be embellished with the spiced butter, cream the butter and dark brown sugar together with an electric mixer until light and fluffy. Add the spices and continue beating 1 minute more. Float a heaping teaspoon of the butter on top of each serving of hot cider. Store any leftover butter in the refrigerator for future batches of mulled cider. Yield: 8 servings