Tailgating Recipes for the Egg Bowl


Here are some tailgating recipes for the Grove:


1 cup finely crushed vanilla wafers

1 cup powdered sugar

1 cup finely chopped pecans

2 Tbsp. cocoa

1/4 cup bourbon

2 Tbsp. light corn syrup

Mis all ingredients together until moist.  Form into balls the size of marbles.  Roll each in additional powdered sugar.  Store in a tin lined with foil.  Keep tightly covered.


1 (8 oz.) p kg. cream cheese, softened

1/2 cup brown sugar

1/4 cup sugar

1 tsp. vanilla extract

1 pkg. almond brickle chips(8 oz.) or English toffee bits (10 oz.)

Sliced apples (green, yellow, and red)

In a b owl, beat cream cheese, sugars, and vanilla.  Fold in brickle chips; chill.  Serve with apples.


1 dozen eggs, hard cooked and peeled

1/2 cup mayonnaise

1 Tbsp. chopped parsley

2 Tbsp. sour cream

1 tsp. spicy brown mustard

1/4 tsp. salt

Pickled Okra slices

Chopped pork skins

Slice eggs in half lengthwise, carefully removing yolk while keeping white intact.  Mash together egg yolks, mayonnaise, and next 4 ingredients until smooth using a fork.  Spoon mixture into egg white halves.  Top with a pickled okra slice and pork skins.


2 (.25 oz.) pkg. plain gelatin

1/2 cup cold water

1 can tomato soup

1 (8 oz.) cream cheese

1 Tbsp. lemon juice

1 cup mayonnaise

1/2 cup chopped green bell pepper

1/2 cup chopped celery

1 pound shrimp, cooked and finely chopped

1/4 tsp. salt

Soften gelatin in water; heat soup in a boiler and add gelatin mixture until dissolved.  Remove from heat, and whisk in cream cheese until melted.  Fold in lemon juice, mayonnaise, vegetables and shrimp; stir in salt.  Pour int a greased mold, and chill overnight to congeal.  Serve with your favorite crackers.


1 (8 oz.) cream cheese, softened

2 Tbsp. chopped green onion

1 cup mayonnaise

1 Tbsp. Worcestershire sauce

1 (4 oz.) jar Romanoff’s black caviar

2 eggs, hard boiled and shredded


Mix cream cheese, onion, mayonnaise, and Worcestershire.  Place in a pie plate and chill overnight.  D rain and spread caviar on top just before serving.  Put the shredded egg on top of this.  Sprinkle parsley on top.  Serve with Club crackers.


3 cups sugar

3/4 cup butter

2/3 cup evaporated milk

1 (12 oz.) pkg. semi-sweet chocolate chips

6 (2 oz.) Snicker candy bars, cut into pieces

1 (7 oz.) jar marshmallow cream

1 tsp. vanilla extract

Melt butter, sugar, and milk in a heavy saucepan.  Mix well; cook until begins to boil and cook for 3 minutes.  Stir and cook another 3 minutes; remove from heat.  Add chocolate chips and candybars;stir until melted.  Incorporate marshmallow cream in mixture and add vanilla.  M ix well and pour into a buttered 9 x 13 inch dish.  Cut into squares and serve.