Happy Football Friday All Y’all! Did y’all save last week’s Bacon Me Crazy? Which was your favorite? This week is a little mix of everything. A snack, an entree, something to wash it down, and a little something sweet! Hope you find one to try this weekend. Enjoy the games.
Tasty Tailgate Fall Football Treats
Apple Cider Whiskey Punch
Ingredients:
- 2 gala apples
- 2 oranges
- 2 lemons
- 4 cups apple cider (the cloudy kind)
- 4 cups ginger ale
- 2 cup whiskey or bourbon
- 0.5 cup lemon juice
Spicy Snack Mix
A snack mix with a meaty twist.
Ingredients:
- 4 oz Old Wisconsin Snack Sticks – sliced
- 8 oz Rice Chex cereal
- 4 oz pecans
- 4 oz walnuts
- 4 oz pistachios
- 4 oz milk chocolate chips
- 2 oz maple syrup
- 1 tbl mesquite seasoning
Directions:
- Preheat oven to 400 deg F.
- In a hot skillet, sauté Old Wisconsin Snack Sticks until the fat renders out.
- In a bowl, add pecans, walnuts, pistachios, and Snack Sticks. Add maple syrup and mesquite seasoning, and mix well.
- Pour mixture onto a greased cookie sheet and place in the oven, stirring every five minutes.
- Roast mixture for fifteen minutes, or until nuts have browned and release a nutty aroma.
- Remove from oven and cool to room temperature.
- When completely cooled, add Rice Chex cereal and chocolate chips, and mix well.
Cheese Slaw
This looked interesting and very versatile to me. I think you could customize it in so many ways.
Ingredients:
- 1 lb. Swiss cheese, shredded (about 4 cups)
- 3/4 cup finely chopped mild banana peppers (from 1 [16-oz.] jar)
- 3/4 cup mayonnaise
- 2 medium (1 1/2 oz. total) scallions, chopped (about 1/2 cup)
- 1/3 cup finely chopped jalapeño chile (from 1 [2-oz.] chile)
- Crackers or crudité, for serving
Directions:
- Stir together Swiss cheese, banana peppers, mayonnaise, scallions, and jalapeño in a large bowl until evenly combined and coated.
- Cover and chill until ready to serve, at least 30 minutes or up to 1 week.
- Serve with crackers or crudité.
Dr. Pepper Crock Pot Ribs
YUMMY! Ribs. Riblets. Or whatever rib is your fave.
Ingredients:
- 4.5 pounds boneless country-style pork ribs
- 2 cans of Dr. Pepper soda divided
- 3/4 cup BBQ sauce your favorite, we love our Sweet Baby Ray’s!
Directions:
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Place ribs in the bottom of your slow cooker, and pour 1 can of soda over them. Cover and slow cook for 7 hours on low or 4 hours on high.
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Preheat oven to 400 degrees. Cover a cookie sheet with foil then place a wire rack over the top.
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Combine 3/4 cup BBQ sauce with 1/2 cup Dr. Pepper soda.
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Carefully remove the ribs from the slow cooker, and place them on the rack. Brush tops with sauce. Bake for 15 minutes, flip, and brush the other side. Bake 15 minutes more.
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Serve the remaining sauce at the table.
Butterscotch-Bourbon Blondies
Drunken desserts… Yes, Please!
Ingredients:
Directions:
- Preheat the oven to 350 degrees F and spray a 9-inch square baking pan with cooking spray or butter it generously. For ease, I recommend lining the pan with parchment paper and spraying that, too.
- In a medium bowl, whisk the flour, baking powder, and salt.
- In a small saucepan over medium heat, melt the butter and 1/4 cup of the butterscotch chips until the mixture is smooth. Transfer it to the bowl of a stand mixer.
- Beat the brown sugar into the butter mixture, then the egg. Add the vanilla and bourbon and beat until combined. Add the flour mixture and beat until incorporated. Stir in the remaining 1/2 cup butterscotch chips.
- Spread the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with not too much stuck to it. Let cool before cutting.
On The Menu
Next week We will have more tasty treats to get you ready for another weekend of games. Let me know which recipe is your favorite. Enjoy all the football! Hope your team wins!
