Are you ready for some football – Mississippi State Style? Football season is here and we are ready for this 2015 season to get underway and be as memorable as last year. Dak is back and ready to lead our Dawgs to be another nationally ranked football team.
We begin our season down south as we play the Southern Eagles. Game time is 9:00 p.m., so we don’t need any brunch recipes. Try these recipes for a leisurely afternoon and early evening of good food and good fellowship with your MSU tailgating friends and family.
GO DAWGS
HAIL STATE
TEQUILA MOJITOS
1 cup water
3/4 cup sugar
1 cup fresh mint
2 cups Sprite or Seven-Up, chilled
1 cup fresh lime juice
1/2 cup tequila
Bring water and sugar to a boil, stirring often until sugar dissolves. Remove from heat and add mint; let stand for 2 hours until completely cooled. Remove mint; stir in cola, lime juice and tequila. Serve over ice.
More from Mississippi State Football
- Meeting the Opponent: Week 4 – South Carolina Gamecocks
- Mississippi State football vs LSU: The good, bad, and ugly
- The Wednesday Wrap: Maybe Mississippi State Football Coach Zach Arnett shouldn’t do it his way
- Mississippi State football history vs. South Carolina: Records, streaks, and more
- Mississippi State football bowl projections after Bulldogs crushed by LSU
CHILI ROASTED BLACK EYED PEAS
2 (16 oz.) cans black eyed peas, rinsed and drained
3 Tbsp. olive oil
1 1/2 tsp. chili powder
1 tsp. pepper
3/4 tsp. ground cumin
1/2 tsp. salt
1 tsp. pepper
Preheat oven to 425 degrees. Combine all ingredients in a bowl; toss slightly. Transfer to a lightly greased rimmed jelly roll pan. Bake for 45 – 50 minutes, stirring every 10 minutes. Let cool and store.
*These are delicious as a snack. Also try this:
Layer cream cheese, salsa and top with black-eyed peas. Serve with Scoops or Tostitos.
STUFFED CHERRY TOMATOES
30 cherry tomatoes
1 lb. bacon, cooked and crumbled
1/2 cup mayonnaise
1/3 cup chopped green onions
3 Tbsp. grated Parmesan cheese
2 Tbsp. fresh minced parsley
Cut a thin layer off each tomato top. Scoop our and discard pulp. Invert onto paper towels and allow to drain. Stir together bacon, mayonnaise, green onions, Parmesan cheese, and parsley until well combined. Spoon mixture into tomatoes and chill.
BACON and GREENS SALSA
8 bacon slices
1 (16 oz.) pkg. frozen mixed greens, thawed and drained, or combine your own favorites
1/2 onion, chopped
1 tsp. minced garlic
1/2 cups frozen corn, thawed
1 minced jalapeno pepper
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. cider vinegar
Hot Sauce
Cook bacon in skillet until crisp; remove bacon and reserve 2 Tbsp. drippings in pan – crumble bacon.
Saute greens, onion, and garlic in bacon drippings for 10 minutes or until tender. Stir in corn, jalapeno, salt and pepper and cook until thoroughly heated. Remove from heat and stir in cider vinegar. Transfer to serving bowl and sprinkle with crumbled bacon. Serve warm with hot sauce and pork rinds.
ITALIAN SKEWERS
1 (8 oz.) block Mozzarella cheese
16 (4 inch) Genoa salami slices
1 (14 oz.) jar small artichoke hearts, drained and halved
1 pint grape tomatoes
1 (6 oz.) jar large Spanish olives, drained
16 wooden skewers
1 (16 oz.) bottle balsamic-basil vinaigrette
1 Tbsp. lemon juice
Cut cheese evenly into 16 cubes. Wrap salami sliced around cheese cubes. Thread cubes, artichoke hearts, tomatoes, and olives alternately on skewers. Place in a large plastic containers or baking dish. Stir together dressing and lemon juice. Pour over skewers and chill for 8 hours. Remove from marinade and discard dressing before serving.
MINI MUFFULETTAS
2 (16 oz.) jars mixed pickled vegetables
3/4 cup pimiento stuffed green olives, chopped
2 Tbsp. Olive Oil and Vinegar dressing
12 small dinner rolls, cut in half
Sliced Ham
Sliced Salami
Sliced Provolone cheese
Chop vegetables and olives well or pulse quickly in the food processor; add dressing. On each bottom half of the rolls, layer a heaping tablespoonful of vegetable mixture, a slice of ham, slice of salami, and cheese. Add another dab of vegetable mixture before closing top to the sandwich. Refrigerate before serving. Can be prepared the night before.
CHOCOLATE CHIP CHEESE BALL
12 oz. cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
1 box powdered sugar
3 Tbsp. brown sugar
1 cup mini semi-sweet chocolate morsels
1 cup chopped pecans
Mix cream cheese, vanilla and butter until fluffy. Add sugars; stir in chocolate morsels. Form a ball and wrap in plastic wrap for 2 hours; roll in chopped pecans. Serve with graham crackers and vanilla wafers.