Happy Football Friday, Y’all. New Year’s Eve is coming whether you are ready or not. Here are some tasty treats to help ring in the new year while you are watching some great college football games. There are all sorts of good luck foods that some people eat every year to ensure good luck. Here is a list we found of several good luck foods. We hope you enjoy the games this weekend and please have a fun and SAFE New Year’s Eve!
Tasty Tailgate Treats New Year’s Eve
Raspberry Sorbet Spritz
- 4 (1 oz.) scoops of raspberry sorbet
- 1 oz. orange liqueur, chilled and divided
- 4 oz. sparkling rosé or prosecco, chilled and divided
- Fresh raspberries and mint leaves, to garnish
Directions:
- Place 2 coup or martini glasses in the freezer to chill for 15 minutes before serving.
- Divide the scoops of raspberry sorbet into each of the chilled glasses.
- Divide the orange liqueur and the sparkling rosé between the 2 glasses and garnish with fresh raspberries and mint.
- Serve immediately
Bacon Wrapped Dates
Ingredients:
- 1 pound pitted dates
- 4 ounces blue cheese
- 1 pound sliced bacon, cut in half
Directions:
- Preheat the oven to 375 degrees F (190 degrees C).
- Slice dates in half and open them up. Pinch off pieces of blue cheese and place them into the center of dates. Press date halves together to close. Wrap each date with a half-slice of bacon and secure with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.
- Bake in the preheated oven until bacon is crisp, 30 to 40 minutes. Turn dates over after the first 20 minutes for even cooking.
- Can be served at room temp so you can make an hour ahead of time.
Sausage Balls
Ingredients:
Sausage Balls:
- 1 3/4 cups all-purpose flour
- 1 tbsp. baking powder
- 1 tbsp. Creole seasoning
- 1 lb. ground pork sausage
- 1 (8-oz.) block cream cheese softened
- 2 cups shredded sharp cheddar cheese
- 2 green onions, finely chopped
Honey Mustard Dipping Sauce
- 1/2 cup mayonnaise
- 2 tbsp. honey
- 2 tbsp. yellow mustard
- 1 tbsp. whole grain mustard
- 2 tsp. white vinegar
Directions:
- For the sausage balls: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and Creole seasoning until well combined.
- In a large bowl, crumble the raw sausage.
- Add the cream cheese, cheddar cheese, green onion, and flour mixture.
- Use clean hands to knead the ingredients together.
- Scoop and roll the sausage mixture into 1-tablespoon-sized balls and place on the prepared baking sheets.
- Bake until golden brown and cooked through 20 to 25 minutes.
- For the honey mustard dipping sauce: Meanwhile, in a small bowl, stir together the mayonnaise, honey, yellow mustard, whole grain mustard, and vinegar until well combined.
- Serve the sausage balls warm or at room temperature with the honey mustard dipping sauce.
Champagne Cupcakes
Ingredients:
- 1 ¾ cups (218 g) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (124 g) sour cream, room temperature
- ½ cup Champagne or prosecco, (dry is best)
Frosting:
- 1 cup plus 1 tablespoon Champagne or prosecco
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 2 ½ cups (300 g) confectioners’ sugar
Directions:
Cupcakes
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Preheat oven to 350° F. Line a cupcake pan with baking cups.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
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In a medium-sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (the mixture will fizz and bubble a little).
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To the bowl of butter and sugar, add one-third of the flour mixture and mix just until combined. Add half the sour cream mixture and mix again. Repeat and end by mixing in the last third of the flour mixture. Do not over-mix the batter.
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Fill baking cups about 3/4 full and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frosting
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Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool.
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In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tablespoons champagne plus 1 tablespoon champagne from the bottle and mix well.
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Frost the cupcakes and serve with some bubbly!
Notes:
If you wish to brush the cupcakes with champagne, do so after they have cooled and before frosting. About a teaspoon for each cupcake should be enough.
Champagne: Dry champagne or prosecco works best. You can also use non-alcoholic sparkling wine.
Reduction: This is the process of simmering a liquid to create a more concentrated flavor. By doing this to the champagne, you’re able to make the flavor more evident in the frosting. You can still make the frosting without reducing the champagne, but the flavor will not be nearly as noticeable and the alcohol won’t be cooked off.
Store in an airtight container at room temperature for up to 5 days.
Freeze for up to 3 months. Wrap cupcakes in plastic wrap to prevent freezer burn.
Mini cupcakes: If you wish to make mini cupcakes, reduce baking time to 10 to 12 minutes or until a toothpick inserted in the center comes out clean.
On The Menu
This concludes our tasty tailgate treats for the 2023 season. Please join us again next year for more Football Friday tasty tailgate treats. Hope your team wins the natty! Here are a few beverage recipes we featured this year in case you need more options to help ring in the new year.
