Game #2 – University of Alabama at Birmingham

The Blazers from the University of Alabama at Birmingham are headed our way.  Their mascot is a fire-breathing dragon, but I think our Bully can take him. This is our second home game in a row – two week-ends on campus back to back is a tailgaters dream come true.  Hopefully the weatherman will be kinder to us this Saturday.  If I had known what a wet day we would have, I would have included a recipe for sponge cake in last week’s recipes.  Friends and family members gathering together in “God’s country” – no better way to spend a football Saturday.

My husband, Steve, and I are looking forward to the annual Mississippi State football player reunion get-together before the game.  Once a Bulldog, always a Bulldog.

We have been playing the Blazers since 2004.  They won the first game, but we have been victorious for four in a row.  This Saturday we will make it five.

Have a great tailgating Saturday – In the Junction!

GO DAWGS!
HAIL STATE!!

BLAZIN  HOT  BLOODY  MARYS

3/4  cup lemon juice

1 Tbsp. Louisiana hot sauce

1 Tbsp. chili sauce

1/4 cup Worcestershire sauce

1 tsp. Tabasco sauce

1 Tbsp. prepared horseradish

Pepper to taste

Celery salt to taste

1 (46 oz.) can tomato juice, chilled

1 (24 oz.) can V-8 juice, chilled

1 fifth vodka, chilled

Celery sticks, olives, lemon wedges – for garnish

Combine lemon juice, hot suce, chili sauce, Worcestershire, Tabasco, horseradish, pepper and celery salt in a pint. jar; refrigerate overnight.  In a large container pour seasoning mix, tomato juice, V-8 juice, and vodka; stir until combined.  Serve over ice with garnish of your choice.

SPICY  HOT  SNACK  MIX

2 cups habanero barbecue-flavored almonds

2 cups Rice Chex

2 cups Corn Chex

1 1/2 cups hot and spicy bite-size Cheddar cheese crackers

1 1/2 cups jalapeno pretzel pieces

3 cups mesquite barbacue-seasoned kettle-cooked potato chips

1/2 cup butter, melted

3 Tbsp. Worcestershire sauce

1 1/2 tsp. garlic salt

1 tsp. onion powder

Preheat oven to 250 degrees.  Combine almonds, cereals, crackers, pretzels, and chips in a large roasting pan.

Combine butter, Worcestershire, garlic salt, and onion powder until well blended.  Drizzle over mixture and toss gently to coat.  Bake for 1 hour , stirring every 15 minutes.  Cool in pan and store in an airtight container.

BLAZIN  HOT  MUSTARD

1 cup sugar

1 cup vinegar

1/2 tsp. salt

2 (2 oz.) cans Coleman’s dry mustard

3 eggs

Blend all ingredients together.  Cook in boiler on top of the stove on low, stirring until thick. Cool and store in refrigerator .

*This makes any sandwich a delicious one.  Also a good dipping sauce for pretzels.

MARINATED  CHEESE  with  RED  PEPPER  CRACKERS

1/2 cup olive oil

1/2 cup white wine vinegar

1 (2 oz.) jar diced pimiento, drained

3 Tbsp. fresh parsley – additional for garnish

3 Tbsp. minced green onion

3 cloves minced garlic

1 tsp. sugar

1 tsp. dried whole basil

1/2 tsp. salt

1/2 tsp. black pepper

4 packages of your favorite cubed cheeses

Combine first 10  ingredients in a jar; cover tightly and shake until well blended.  Place cheese cubes in a large ZipLoc bag and pour marinade over and refrigerate overnight.  To Serve: Drain marinade and transfer cheese to a serving platter. Spoon a little of the marinade over the top and serve with fresh parsley and Red Pepper Crackers.

RED  PEPPER  CRACKERS

1 1/2 cups oil

1 pkg. dry Ranch salad dressing mix

4 tsp. crushed red p epper flakes

1 box Saltine crackers (4 stacks)

Place crackers in a large plastic container.  Mix the other ingredients together and pour over the crackers.  Cover and gently turn container over and over until the liquid is gone.  Seal in plastic bags.

HOT  DEVILED  EGGS

6 hard boiled eggs, peeled and sliced in half

2 Tbsp. mayonnaise

1 Tbsp. prepared horseradish

1 Tbsp. vinegar

1 tsp. prepared mustard

2 tsp. dill relish

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. sugar

Salsa

Sliced canned jalapeno peppers

Remove yolks from egg.  Mix yolk with mayonnaise, horseradish, vinegar, mustard, relish, salt, pepper, and sugar.  Use mixture to fill in egg whites.  Garnish with a dab of your favorite salsa and top with a slice of  jalapeno on each.

BUTTER   PECAN   BROWNIES

1 p kg. butter pecan cake mix

3 large eggs

1 cup butter, melted

1 (1 lb.) box powdered sugar

1 (8 oz.) pkg. cream cheese, softened

Chopped pecans

Beat cake mix, 1 egg, and 1/2 cup melted butter until well blended.  Press into a lightly greased 9 x 12 inch dish.  Beat remaining 2 eggs, remaining 1/2 cup butter, powdered sugar and cream cheese until creamy; pour over first layer.  Sprinkle with chopped pecans.  Bake at 350 degrees for 50 – 55 minutes.  Let cool and cut into squares.