In the Junction: Senior Night Edition
This Saturday is the final regular season home game for our mighty Bulldogs. What a spectacular season! After we defeat the Commodores and bring our record to 10-1, we will get ready for some turkey and the Egg Bowl – the only game that really matters. This is our State!!
Let’s get those tailgates up and ready for one more football Saturday in StarkVegas – Mississippi State style!
GO DAWGS!
HAIL STATE!!
DAWG JUICE
1 oz. vodka
1 oz. peach Schnapps
3 oz. cranberry juice.
Mix and serve over ice.
CROCKPOT HONEY GARLIC LITTLE SMOKIES SAUSAGES
1/4 cup brown sugar
1/3 cup honey
1/2 cup ketchup
2 Tbsp. soy sauce
4 garlic cloves, minced
28 oz. little cocktail sausages
In a medium bowl, mix together brown sugar, honey, ketchup, soy sauce, and garlic. Place sausages in crockpot and pour sauce on top. Stir so that they are all evenly coated. Coook on Low for 6 hours, stirring occasionally.
*Great for tailgates. Just plug in the crockpot and keep them warm for your guests.
SWEET HOT MEATBALLS
1 (9 oz.) jar seedless strawberry jam
1 can Ro-Tel tomatoes, chopped and undrained
1 can green chilies, undrained
1 (16 oz.) pkg. frozen cooked meatballs
Blend together jam, tomatoes, and green chilies in a medium saucepan; heat until bubbly. Place meatballs in crockpot and pour sauce over, stirring to evenly coat. Heat on Low for 4- 6 hours.
*Once again, great for the tailgate.
CURRY DIP with FRESH VEGETABLES
1/2 cup mayonnaise
3 tsp. curry powder
1 tsp. onion juice
3 Tbsp. ketchup
1 Tbsp. Worcestershire
1 tsp. ground cloves
Combine all ingredients. Sprinkle sparingly with garlic salt, salt, and pepper to taste. Great with celery and carrot sticks, and cauliflower flowerets.
*As far as vegetables go, use your imagination and WOW your guests!
SWEET and SPICY PECANS
4 Tbsp. butter
1/2 tsp. cayenne pepper
2 tsp. Cajun seasoning
2 tsp. ground cumin
3 Tbsp sugar
1 lb. pecans
Melt butter and mix in all seasonings. Place pecans in a microwave safe contianer. Pour butter mixture over and microwave for 3 minutes. Stir and microwave for 3 more minutes. Let cool and dry on paper towels before storing in an airtight container.
CHEESECAKE SWIRL BARS
55 vanila wafers, crushed (2 cups)
6 Tbsp. butter, melted
1/2 cup finely chopped pecans, toasted
2 (8 oz. ) pkg. cream cheese, softened
1/2 cup sugar
1 1/2 tsp. rum extract
2 large eggs
1/4 cup refrigerated eggnog
1/2 cup white chocolate morsels, melted
1/2 cup double chocolate (or semisweet) morsels, melted
Combine first 3 ingredients in a large bowl, stirring until blended. Press crumb mixture into bottom of a lightly greased 9 inch square pan. Bake at 350 degrees for 8 minutes; cool. Beat cream cheese, sugar, and rum extract at medium speed until smooth; add eggs, beating well until blended. Pour1 1/2 cups cream cheese batter evenly over baked crust. Stir eggnog into remaining batter. Divide batter in half; stir melted white chocolate into 1 portion and spoon evenly over cream cheese batter. Stir melted chocolate mixture into remaining batter. Drop spoonfuls of the chocolate batter evenly over white layer; gently swirl batters with a knife. Bake at 350 degrees for 30 minutes; cool completely on a wire rack. Cover and chill at least 1 hour before serving. Overnight is best.