11/16/19: GT vs VT

We’re sad that it’s getting close to the end of football season, but we’re looking forward to our final tailgate parties! It’ll be a cool day in Atlanta, Georgia, so I’ve planned a hearty menu to satisfy hungry family and friends.

GEORGIA TECH

VS

VIRGINIA TECH

KICKOFF: 3:30PM

TAILGATE START: 12:30PM

MENU:

BACON DOUBLE CHEESEBURGER DIP (with chips)

PEPPERONI ROLL UPS

BUFFALO CHICKEN SLIDERS

CHOCOLATE CHIP BUTTERSCOTCH BARS

HOT SPICED APPLE CIDER AND RUM

I’m also serving a brunch dish for those that arrive early (see recipe at the bottom of the page for HAM AND SWISS CASSEROLE).

BACON DOUBLE CHEESEBURGER DIP

(Adapted from Closet Cooking)

1/2 lb ground beef

6 strips bacon, cut into 1 inch pieces

1 small onion, diced

1 clove garlic, chopped

4 oz cream cheese, room temperature

1/2 cup sour cream

1/4 cup mayonnaise

1/2 cup mozzarella, shredded

1/2 cup cheddar cheese, shredded

1 TBSP worcestershire sauce

2 TBSP ketchup

Cook the ground beef in a pan over medium heat, set it aside, and drain the grease from the pan. 

Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and saute until fragrant, about one minute.

Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup.

Place all into a baking dish.

Bake in a preheated 350 degree F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes. Serve with your favorite chips.

PEPPERONI ROLL UPS

1 tube (8 oz) refrigerated Pillsbury crescent rolls
32 slices pepperoni (can use Hormel’s turkey pepperoni slices)
4 pieces mozzarella string cheese, cut in half
1/4 TSP Italian seasoning
1 TBSP butter, melted
Marinara sauce, for dipping

Preheat oven to 375 degrees. Unroll crescent dough, and seperate into 8 triangles. Place 4 pepperoni slices on the large end of each triangle.

Place one half string cheese on the top of the pepperonis. Roll up towards point. Place roll ups at least 2 inches apart on a lightly greased or parchment paper covered cookie sheet.

Mix together Italian seasoning and melted butter.

Brush over the tops of the roll ups.

Bake for 10-12 minutes or until golden brown.

BUFFALO CHICKEN SLIDERS

4-6 frozen boneless, skinless chicken breasts

1 (12 ounce) bottle Frank’s Wings Buffalo Sauce

1 packet Ranch Dip Mix

2 TBSP butter

rolls

For serving: Blue cheese and/or Ranch dressing, pickles, coleslaw

Put frozen chicken breasts in the bottom of a slow cooker. Pour the whole bottle of buffalo sauce over chicken breasts and sprinkle ranch packet on top.

Cook on low 6-7 hours. Using two forks, shred the chicken and return it to the crock pot. Add butter, stir and cook on low for an additional hour.

At this point you can serve immediately, or let it cool, then refrigerate. Rewarm before serving. Serve on buns, and serve with a side of ranch or blue cheese dressing, as well as pickles and or cole slaw.

CHOCOLATE CHIP BUTTERSCOTCH BARS

1 stick unsalted butter
1 1/2 cups brown sugar
2 large eggs
1 tsp vanilla
1 tsp salt
1 tsp baking powder
1 1/2 cups flour
1 cup semisweet chocolate chips
1 cup butterscotch chips

Preheat oven to 350 degrees F. Grease a 9×13″ pan. Either grease the pan or cut a length of parchment paper to fit with overhang, then grease or spray with cooking spray the parchment. Melt the butter. Then, in a large bowl, add the butter and the brown sugar and whisk the butter and brown sugar together until smooth.

Add the eggs one at a time. 

Then add the vanilla, salt, and baking power and mix in with a spoon until well combined.
Add the flour and mix in until just combined. 

Then add in the butterscotch and chocolate chips, and mix well. 

Scrape batter evenly into the pan. 

Bake for 20-25 minutes. Do not to overcook them. The top will be set and shiny and the edges will be brown and beginning to pull away from the side of the pan. Let the bars cool until just warm and if you used parchment paper, knife along the short edges of the pan, pull them out carefully, and transfer to a cutting board. Cut into 24 bars, and let cool completely.

HAM AND SWISS CASSEROLE

3 large croissants

8 ounces chopped cooked ham

1 1/2 cups shredded Swiss cheese

6 eggs

1 cup half and half

1 TBSP honey

1 tsp dry mustard

1/2 tsp salt

1/2 tsp pepper

Spray a deep-dish pie plate or 9×9 inch baking pan with cooking spray. Cut croissants in half lengthwise, then tear or cut each half into 5-6 pieces. Place croissant pieces in prepared pan. Sprinkle with ham and cheese.

In large bowl, whisk together eggs, half-and-half, honey, mustard, salt and pepper.

Pour egg mixture over croissants; press croissant pieces into egg mixture to moisten completely. Cover tightly with foil and refrigerate for at least 8 hours but no longer than 24 hours.

Preheat oven to 325 degrees. Bake, covered, for 35 minutes. Uncover and bake 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.