Thursday, October 25, 2012

Friday Football Fare - Automatic First Downs



From the top left: Zeigler Barbeque Smokies, Southwestern Chicken Cheese Dip, Baked Smoked Chili Fries, and Cheeseburger Muffins all from Sprayberry Education Center's "Game Day Specialties" Cookbook. These will be sure "first downs" when your friends gather to watch the big game!

Zeigler Barbeque Smokies
 
1 package Zeigler Little Smokies
1 bottle barbeque sauce
 
Put little smokies in a saucepan over medium heat. Poor BBQ sauce on top and stir until blended. Simmer on medium heat, stirring often, for 25-30 minutes or until heated through.
 
Doesn't get any easier than this one and so tasty, especially when you use your favorite BBQ sauce!
 
Southwestern Chicken Cheese Dip
 
1 lb. Velveeta cheese
1 can Rotel tomatoes
1 (6 oz.) package Southwestern Chicken Breast Strips, chopped
 
Mix all ingredients in a large microwave safe bowl. Microwave on high 6-7 minutes or until cheese is melted, stirring every 3 minutes.Serve with tortillas, crackers or assorted raw veggies.
 
Baked Smoked Chili Fries
 
4 medium baking potatoes, washed and cut into pieces lengthwise
1 t. chili powder
1 1/2 t. sea salt
1/2 t. black pepper
2 1/2 t. olive oil
 
Preheat oven to 450. Place potatoes, chili powder, salt, pepper, and oil in a ziplock bag. Shake to coat potatoes evenly. Spread on a cookie sheet, without overlapping. Bake 20-25 minutes turning one time until cooked through. Let stand for 5 minutes.
 
This recipe was submitted to the cookbook by my sister in law, Suzanne, whose husband, Richard, coaches at Fort Payne High School. Go Wildcats!
 
Cheeseburger Mini Muffins
 
1/2 lb. ground beef
1 small onion, finely chopped
2 1/2 C. all purpose flour
1 T. sugar
 2 t. baking powder
1 t. salt
3/4 C. ketchup
 3/4 C. milk
1/2 C. butter, melted
2 eggs
1 t. prepared mustard
2 C. shredded cheddar
 
In a skillet, cook beef and onion over medium heat until done; drain. In a bowl, combine the flour, sugar, baking powder,and salt. In another bowl, combine the ketchup, milk, butter, eggs and mustard; stir into the dry ingredients just until moistened. Fold in the beef mixture and cheese. Fill greased miniature muffins cups 3/4 full. Bake at 425 for 15-18 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Refrigerate leftover. Makes 5 dozen.
 
I actually made these regular muffin size this time. These muffins got an "honorable mention" in a tailgate recipe contest in the Alabama Alumni Magazine a few years ago. They are good!
 
 
 Happy Tailgating this weekend! Hope your team wins, unless you are a Mississippi State Fan! :)
 
 


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