In the Junction – Homecoming Edition

Mississippi State’s 2014 Homecoming is this week.  What an exciting time for MSU football lovers!  The UT Martin Skyhawks are headed to Scott Field for an afternoon of football – Bulldog style.  State and UT Martin have only met once on the gridiron.  Mississippi State won 55-17 in 2011.

We head into today’s game with a perfect record of 8 – 0 and a continued ranking of #1 in the nation for the 4th week in a row!  The homecoming tradition began in the early 1900’s as a way to unite alumni and students to create a stronger sense of school pride.  The events centered around a football game and included other events.  Rallies, parades, speeches, and dances were some of the first activities.  Many of these traditions are still adhered to, and others, like homecoming queen and tailgate parties, are now celebrated.

Hope you will give one of these recipes a try to help complete your Saturday tailgate.  It will be a great day for friends and family who are “coming home” to Mississippi State.

GO DAWGS!

HAIL STATE!!

HONEY  BOURBON  SWEET  TEA

1 cup sugar

2 fresh mint sprigs

4 cups refrigerated unsweetened tea

1 1/2 cups honey bourbon

2 cups refrigerated lemonade

Garnish: lemon slices, additional mint

Combine sugar and 1 cup water in a small saucepan; heat, stirring constanly until sugar dissolves.  Remove from heat; add mint sprigs, and cool completely.  Discard mint; combine simple syrup, bourbon, tea, and lemonade in a large pitcher.  Chill until ready to serve.

PIMIENTO  CHEESE  NACHO  DIP

1 (3 lb.) block white American cheese, cut into cubes

2 (10 oz.) cand diced Ro-Tel tomatoes

1 (4 oz.) jar diced pimiento

1  1/4 cups milk

1 cup chicken broth

1 (12 oz.) container pimiento cheese

2 Tbsp. fresh cilantro

Blue corn tortilla chips

Stir together first 5 ingredients in a crock pot.  Cover and cook on LOW for 2 1/2 hours or until melted and smooth.  Stir in pimiento cheese; sprinkle with cilantro.  Serve with blue corn tortilla chips.

KALAMATA  CHEESECAKE  SQUARES

1 1/4 cups Italian seasoned breadcrumbs

1/2 cup very finely chopped pecans

1/3 cup melted butter

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

1 (3 oz.) pkg. cream cheese, softened

1 (8 oz.) container sour cream

1 Tbsp. flour

1/2 tsp. salt

1/2 tsp. pepper

1 large egg

1 egg yolk

1/2 cup pitted kalamata olives, chopped

1 Tbsp. fresh rosemary

Combine the first 3 ingredients and stir well.  Press crumb mixture firmly into a lightly greased foil-lined 9 inch square pan.  Bake at 350 degrees for 12 minutes; set aside to cool. Meanwhile, beat cream cheese, sourcream, and next 3 ingredients at medium speed witha mixer until smooth; add egg and egg yolk and beat until blended.  Stir in rosemary and and olives; pour filling into baked crust.  Bake at 350 degrees for 20 minutes or just until firm; cool to room temperature on a wire rack. Cover and chill at least an hour before serving. To serve: lift foil out of the pan, and cut into bite-sized squares.

JALAPENO  SAUSAGE  SQUARES

1 lb.  hot ground sausage

1 (12 oz.) jar pickled jalapeno slices, drained and patted dry

1 1/2 (8 oz.) blocks Cheddar and Monterey Jack cheese, shredded

6 large eggs, slightly beaten

1 cup milk

1 tsp. garlic powder

1/2 tsp. pepper

Cook sausage in a large skillet until crumbles and is no longer pink; drain well.  Place jalapeno slices in a lightly greased 13 x 9 inch baking dish.  Top with sausage; sprinkle with cheese.  Whisk together eggs and next 3 ingredients; pour over cheese.  Bake at 350 degrees for 35 minutes or until set.  Let stand 10 minutes and cut into bite-size squares.

MARINATED  MUSHROOMS

1/2 tsp. garlic salt

1/2 tsp. seasoned salt

1 Tbsp. vinegar

2 Tbsp. olive oil

1/3 cup mushroom juice from can

1 (4 oz.) can of whole mushrooms

Mix all ingredients and marinate mushrooms for 2 days.  Can very easily be doubled.

CARAMEL  CHOCOLATE  CHIP  BARS

1 pkg. caramel cake mix

2 large eggs

1/4 cup water

1/4 cup brown sugar

1/4 cup butter, melted

1 cup semi-sweet chocoalte chips

Preheat oven to 375 degrees.  Grease a 9 x 13 inch pan.  Combine cake mix, eggs, water, brown sugar, and butter ina large bowl.  Stir until thoroughly blended.  Mixture will be thick.  Stir in chocoalte chips and spread into greased pan.  Bake at 375 degrees for 24-27 minutes or until a toothpick inserted in center comes out clean.  Cool and cut into bars.

SALTED  NUT  SQUARES

3 cups salted peanuts

2 1/2 Tbsp. butter

2 cups peanut butter chips

1 (14 oz.) can Eagle Brand

2 cups mini marshmallows

Kosher salt

Place 1 1/2 cups peanuts in bottom of an ungreased 11 x 7 inch pan.  Melt butter and peanut butter ch ips over low heat.  Stir until smooth.  Remove from heat and stir in Eagle Brand and marshmallows; stir until well blended.  Pour mixture over peanuts in pan.  Sprinkle remaining peanuts on top.  Sprinkle lightly with Kosher salt.  Cover and refrigerate until chilled; cut into bars.  Can serve chilled or at room temperature.