Even though sometimes it’s hard to get to the stadium for those noon, 12:30 or 1:00 games, it’s worth it when you arrive and have some fabulous food to enjoy with friends.
Here’s a classic menu that we served “pregame.”
Classic Breakfast Casserole
 |
| Photo Credit: Cate Bogue |
CLASSIC BREAKFAST CASSEROLE
4-6 slices white bread
16 oz hot sausage crumbled, cooked and drained
2 cups shredded sharp cheddar cheese
6 eggs
2 cups milk
1 tsp dry mustard
Grease 9×13 pan. Place bread in bottom of pan, overlapping slightly. Evenly spread cooked sausage on top of bread, and then cover with the cheese. Mix eggs, milk and mustard together and pour over casserole. Refrigerate covered overnight. Then, bake at 350 degrees for 35-40 minutes. Cover and take to the game!
Orange Pound cake loaf (courtesy of Ina Garten)
2 sticks butter, softened
2 1/2 cups sugar, divided
4 extra large eggs,
1/3 cup grated orange zest (6 oranges)
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
3/4 cup orange juice, divided
3/4 cup buttermilk, at room temp
1 tsp vanilla
Glaze (for ONE loaf)
1 cup confectioners sugar, sifted
1 1/2 TBSP Orange Juice
Heat the oven to 350 degrees. Grease and flour 2 8 1/2x 4 1/2 x 2 1/2″ loaf pans. Line bottoms with parchment.
Cream butter and 2 cups of sugar in the bowl of an electric mixer (paddle attachment) for 5 minutes. With the mixer on medium, beat in eggs one at a time and zest.
In a large bowl, sift together flour, baking powder, baking soda and salt. In another bowl combine 1/4 cup of orange juice, buttermilk, and vanilla. Add flour mixture and buttermilk mix alternately to the batter, beginning and ending with the flour. Divide batter evenly between the pans, smooth the tops and bake 45 minutes to an hour, until a cake tester comes out clean.
While the cakes bake, cook the remaining 1/2 cup sugar with the remaining 1/2 cup of orange juice in a small pan over low heat until sugar dissolves. When the cakes are done, let cool 10 minutes. Then take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
To glaze, combine the confectioner’s sugar and orange juice in a bowl, mixing with whisk til smooth. Add more juice if needed to make it able to pour. Pour over top of cake and allow glaze to dry. Wrap well and store in refrigerator.
PECAN MINI MUFFINS
 |
| Photo Credit: Cate Bogue |
1 cup light brown sugar
2 eggs
1/2 cup all-purpose flour
2/3 cup salted butter (melted)
1 cup chopped pecans
Pre-heat oven to 350 degrees Combine all ingredients except pecans using a mixer Fold in chopped pecans.
Pour mini muffin pan about 2/3 full Sprinkle with more chopped pecans on top Bake for 12-15 minutes.