Here are some recipes for your early morning tailgate.
BREAKFAST TACOS
10 (9 inch) fajita size flour tortillas
1/2 (16 oz.) ground sausage
6 large eggs
1/2 cup shredded colby jack cheese blend
Salsa
Sour cream
Wrap tortillas loosely with foil, and place in a 250 degree oven for 10 minutes. Cook sausage in a large skillet until no longer pink; drain on paper towel and wipe skillet clean. Whisk together eggs and 2 Tbsp. water. Coat same skillet with Pam; scramble eggs. Spoon sausage and eggs evenly over tortillas, and sprinkle with cheese; roll up tortillas. Serve with sour cream and salsa.
MARINATED VEGETABLES
2 green bell peppers, cut into thin strips
2 yellow bell peppers, cut into thin strips
2 red bell peppers, cut into t hin strips
1 bunch celery, cut into sticks
1 bunch carrots, cut into sticks
1 pound fresh button mushrooms
2 (14 oz.) can artichoke hearts, cut into fourths
1 (14 oz.) can black pitted black olives
3/4 cup olive oil
3/4 cup vegetable oil
3 cups tarragon vinegar
1/2 cup sugar
3 cloves garlic, minced
1 Tbsp. mustard
1 Tbsp. salt
3 tsp. tarragon leaves
Freshly ground pepper
Layer and assemble prepared vegetables in a very large glass jar with a cover. Combine the remaining ingredients and mix well; pour over the vegetables. Marinate overnight; turning the jar occasionally. Drain well before serving.
EASY CHOCOLATE CAKE
2 cups flour
2 cups sugar
1 stick oleo
1/2 cup shortening
4 Tbsp. cocoa
1 cup boiling water
1/2 cup buttermilk
1 tsp. soda
2 eggs, well beaten
1 tsp. vanilla extract
Combine oleo, shortening, cocoa and water and bring to a boil. Mix flour and sugar together and pour hot cocoa mixture over it. Put soda in buttermilk and mix well. The batter will be thin. Pour into a greased and floured 11 x 16 inch jellyroll pan. Bake at 350 degrees for about 30 minutes. Ice with the following frosting while cake is still hot.
Frosting:
3/4 stick oleo
4 Tbsp. cocoa
5 – 6 Tbsp. Pet milk
1 box powdered sugar
1 tsp. vanilla
1 cup chopped pecans (optional)
Combine oleo, cocoa, milk, and heat. Add powdered sugar a little at a time and beat well. Add vanilla and pecans, if desired. Frost cake while warm and still in the pan. Cool and cut into squares.
SAUSAGE BEAN SPINACH DIP
1 onion, diced
1 red bell pepper, diced
1 (1 lb.) hot ground sausage
2 cloves garlic, minced
1 tsp. chopped fresh thyme
1/2 cup white wine
1 (8 oz.) cream cheese, softened
1 (6 oz.) pkg. fresh baby spinach, coarsely chopped
1/2 tsp. salt
1 (15 oz.) can pinto beans, rinsed and drained
1/2 cup shredded Parmesan cheese
Preheat oven to 375 degrees. Cook diced onion, red bell pepper and pork sausage until sausage is no longer pink; drain. Stir in garlic, thyme, and wine – cook for 2 mintes. Add cream cheese and cook until cream cheese is melted. Stir in spinach and salt and cook until spinach is wilted. Gently stir in beans. Pour into a baking dish and sprinkle with Parmesan cheese. Bake for 20 minutes. Serve with scoops, bell pepper strips, and pretzel rods.