Tailgating in the Natural State
The Mississippi State Bulldogs are headed to Arkansas to take on the Razorbacks in another SEC battle. The end of the season is drawing near as we add another victory at a game on the road. Whether you are in Arkansas or at home having your tailgate, I hope you will enjoy these recipes.
GO DAWGS!
HAIL STATE!!
BLT ROLL-UPS
4 oz. cream cheese, softened
1/4 cup mayonnaise
8 slices bacon, cooked and crumbled
1/2 cup chopped tomatoes
2 flour tortillas, 8 inch
1/2 cup shredded lettuce
Mix cream cheese and mayonnaise in a medium bowl. Add bacon and tomatoes; mix well. Spread onto tortillas, top with lettuce. Roll up tightly and cut into 7 diagonal slices.
*May easily be doubled.
CORN SQUARES
1 onion, chopped
1 stick butter
6 eggs, beaten
1 box Jiffy corn muffin mix
1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) creamed corn
1 cup sour cream
1 cup grated sharp cheddar cheese
1 flat can chopped green chiles
Preheat oven to 375 degrees. Saute onion in butter; set aside. Mix eggs, muffin mix and both cans of corn. Pour into a greased 9 x 13 inch pan. Top with sauteed onion and butter. Spoon sour cream over this. Spread green chiles and cheese evenly over the top. Bake for 45 minutes. Bake for 45 minutes, cool and cut into squares.
LAYERED SHRIMP DIP
2 (8 oz.) pkg. cream cheese, softened
1/4 cup Worcestershire sauce
3 tsp. Tabasco
1/2 tsp. garlic salt
2 lbs. cooked shrimp
1 bottle of cocktail suce
6 green onions, chopped
2 tomatoes, chopped
1 bag shredded mixed cheeses
Mix first 4 ingredients and spread on a platter, Layer cocktail sauce, shrimp, onions, tomatoes, and cheese. Serve with your favorite cracker.
BUFFALO CHICKEN DIP
2 (10 oz.) cans chunk chicken, drained
2 (8 oz.) pkg. cream cheese, softened
1 cup Ranch dressing
3/4 cup buffalo wing sauce
1 1/2 cups shredded cheddar cheese
Combine all ingredients in a large bowl and microwave for a few minutes until it can easily blend. Transfer to a baking dish and bake at 375 degrees or until hot and bubbly. Serve with Scoops or tortilla chips.
SPAGHETTI SALAD
1 lb. thin spaghetti, cooked and drained
1 cucumber, diced
2 medium green bell peppers, diced
2 tomatoes, diced
2 green onions, diced
1 jar McCormick Salad Supreme
1 (8 oz.) Robusto Italian salad dressing
Mix and refrigerate overnight. Serve cold.
*You may use options with your vegetables. May also cut down on Salad Supreme to your liking.
GRAPE SALAD
1 lb. red grapes, cut in half
1 lb. green grapes, cut in half
8 oz. sour cream
8 oz. cream cheese, softened
1 tsp. vanilla
1/2 cup sugar
1/2 cup chopped pecans
Mix sugar, sour cream, cream cheese, and vanilla; pour over grapes and pecans. Blend and refrigerate until serving.
CHESS SQUARES
3 eggs
1 box yellow cake mix
1 stick butter, melted
1 (8 oz.) cream cheese, softened
1 box powdered sugar
1 tsp. vanilla
Beat one egg; add butter and cake mix. Mixture will be crumbly. Press into an ungreased 9 x 13 inch baking dish. Beat 2 eggs; add cream cheese, vanilla, and powdered sugar. Pour over first mixture. Bake at 350 degrees for about 30 – 45 minute, until golden brown.