In the Junction: tailgating recipes for Week 2
You gotta eat, so here are some tailgating recipes…
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.