Friday, September 24, 2010

Are YOU ready for some football?


Tonight I'm planning to attend my first football game of the season. My husband and son have been to several already, but tonight is homecoming and I'm really looking forward to going. I chose the picture to the right to commemorate an incredible catch one of JSBHS's players made during last week's game (go, Cody!).

For those of you who may be attending college games on Saturday, here are some tailgating recipes you might like:

BLT Wraps

Ingredients

1 cup mayonnaise
1/2 cup dried tomatoes in oil, drained and chopped
8 (10-inch) flour tortillas
1 large head iceberg lettuce, chopped
1 medium onion, thinly sliced (optional)
16 bacon slices, cooked and crumbled
1 teaspoon salt
1 teaspoon pepper

Preparation

Combine mayonnaise and tomatoes in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border. Layer lettuce, onions, and bacon evenly over tortillas; sprinkle with salt and pepper. Roll up tortillas; cut in half diagonally, and secure with wooden pick.

Fried Chicken

Ingredients

1 (3-4 lb.) whole chicken, cut into pieces
1 teaspoon salt
1 teaspoon pepper
2 cups buttermilk
2 cups self-rising flour
Vegetable oil

Preparation

Sprinkle chicken with salt and pepper and place chicken in a shallow dish or zip-top plastic bag, then add buttermilk. Cover or seal, and chill for at least 2 hours. Remove chicken from buttermilk; discard buttermilk immediately. Dredge each piece of chicken in flour.
Pour vegetable oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°. Add half of the chicken; cover and cook for 6 minutes. Uncover chicken and cook for 9 minutes. Turn chicken over; cover and cook for 6 minutes. Uncover and continue cooking for 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain chicken on paper towels. Repeat with remaining chicken. Let cool for 10 minutes before serving.

Peanut Butter Candy Bar Brownies

Ingredients

1 (16-oz.) package peanut-shaped peanut butter sandwich cookies, crushed
1/2 cup butter, melted
1 (14-oz.) can sweetened condensed milk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
5 (1.5-oz.) packages chocolate-covered peanut butter cup candies, coarsely chopped
2 (2.1-oz.) chocolate-covered crispy peanut buttery candy bars, coarsely chopped (we tested with Butterfinger)
1 cup semisweet chocolate morsels
1/2 cup honey-roasted peanuts
1/2 cup sweetened flaked coconut

Preparation

Combine crushed cookies and butter in a medium bowl. Press crumb mixture into bottom of a greased aluminum foil-lined 13" x 9" pan, allowing foil to extend over ends of pan. Bake at 350° for 6 to 8 minutes. Combine condensed milk, peanut butter, and vanilla in a medium bowl, stirring until smooth. Sprinkle chopped candy bars, chocolate morsels, peanuts, and coconut over crust. Drizzle condensed milk mixture over coconut. Bake at 350° for 27 minutes or until lightly browned. Remove to a wire rack, and let cool in pan. Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.

3 comments:

Mary said...

No time for this week but next week -- Mmmmm Mmmmm

Lisa Hall said...

I love football season! What a great excuse for some good food to share with friends. I'll have to try these recipes.

Alex J. Cavanaugh said...

Won't be attending any games today, but I will be watching those on TV! Thanks for the tasty suggestions.