Friday, September 7, 2012

Friday Football Fare

 
It's Tailgate Time! Whether it's high school, college or the NFL, it's time to cheer on your favorite team! Fall is my favorite time of the year - the cool air (although we are not yet there in Alabama!), football and, of course, tailgating! I have lots and lots of tailgating recipes to share and will be doing just that over the course of the season in "Friday Football Fare" - easy recipes that you make and take or use at home!
 
  
 
Sweet
 
or
 
Savory?

 
Just made both of these "pull" breads for the first time - so easy and so tasty! I just picked up a couple of round sour dough loaves of bread from the Publix bakery to make these bread recipes from www.plainchicken.com Choose sweet or savory - or make them both! When you're ready to eat, just pull off the piece that looks the "yummiest"!
 
 
Cinnamon Roll Pulls
 
Unsliced round loaf sourdough bread
1/2 C. butter, softened
1/4 C. powdered sugar
1/4 C. honey
1 t. pure vanilla extract
1 C. sugar
1 1/4 t. cinnamon
1 C. powdered sugar
1-2 T. milk

Preheat oven to 350 degrees.

To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla. Set aside.

Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust. Spread vanilla honey butter in between slices. Rotate the bread 90 degrees and slice the bread again into 1/2" pieces, without cutting through the bottom crust. Spread more vanilla honey butter in between new cuts. This doesn't need to be perfect - just make sure there is lots of butter in between all the cuts. Combine sugar and cinnamon. Generously sprinkle in between all cuts. (You may have extra butter and cinnamon sugar. It will just depend on how large your bread loaf is.)

Wrap in foil; place on a baking sheet. Bake at 350 degrees for 25-30 minutes, until bread is warm. Unwrap cinnamon bread and place on serving platter. Combine powdered sugar and milk - adding milk until you get the consistency desired. Drizzle icing over bread and serve immediately.
 
This would be great for a brunch or a dessert any time!
 
 
Jalapeno Pulls

Unsliced round loaf sourdough bread
8 oz. cream cheese, softened
2 T. pickled jalapeño pepper juice
1 t. garlic powder
1/4 cup diced picked jalapeño peppers
3 slices bacon, cooked crisp and chopped
1 cup monterrey jack cheese, shredded (I used mozzarella)

Preheat oven to 350 degrees.

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.

Mix together cream cheese, jalapeño pepper juice and garlic powder. Spread cream cheese mixture in between cuts. Sprinkle diced jalapeño peppers and bacon bits on bread, making sure to get in between cuts. Top bread with cheese, getting in between cuts.

Wrap in foil the entire loaf in foil and place on a baking sheet. Bake for 15 minutes. Unwrap slightly and bake for an additional 10 minutes, or until cheese is melted.
 
 
I shared the Jalapeno Pulls with Allison and Libby at Hair Company and it got rave reviews from the minute I walked in the door with it - hot, just out of the oven!  By the way, if you need a new Game Day look, these ladies do a great job!
Good luck to your teams this weekend and enjoy the tailgating!
 
P.S. The cookies at the top are my favorite cookies for tailgating - I made these for a friend this week!
 
 

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