TEXAS A&M JOINS THE SEC!

Another alternative is a Caprese Stick. I’d leave off the sun-dried tomatoes though – too chewy I think for the skewer.

Caprese Sticks
(from On a Stick)

12 cocktail picks
12 basil leaves
12 cherry tomatoes
12 small fresh mozzarella balls (ciliegine)
6 sun-dried tomatoes, sliced in half
extra virgin olive oil
sea salt

Pierce a basil leaf, cherry tomato, sun-dried tomato half, and a mozzarella ball with a toothpick (arrange in whatever order floats your little boat). Repeat until you have 12 Caprese sticks. Drizzle olive oil and sprinkle sea salt over the Caprese sticks. Serves 4.

BUFFALO CHICKEN MEATBALLS

2 TBSP olive oil
1/2 cup (1 stick) unsalted butter
3/4 cup Frank’s Red Hot hot sauce, plus more for serving
2 lbs ground chicken
2 large eggs
2 ribs celery, minced (about 1 cup)
1 2/3 cups dried breadcrumbs
2 tsp coarse salt
Blue Cheese Dressing
Celery sticks, for serving

Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated.

Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined.

Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.

4 c low-fat plain yogurt
2 cloves garlic, minced
2 TBSP red wine vinegar
1 tsp salt
1 tsp granulated sugar
1/4 tsp pepper
1 sm head romaine lettuce
1 sm spanish onion; chopped
2 red bell peppers
1/2 hothouse cucumber
1 c feta cheese, crumbled
1/4 c fresh mint, chopped
12 Kalamata olives
2 Tomatoes; cut in wedges

Place yogurt in cheesecloth-lined sieve set over bowl.

Cover and refrigerate for 4 hours or until reduced to about 2-1/2 cups. Transfer to bowl; discard liquid. Stir in garlic, vinegar, salt, sugar and pepper.

In 8 or 9 inch round bowl, layer lettuce, then onion, red peppers and cucumber. Spread top with yogurt mixture. Refrigerate, loosely covered, for up to 12 hours. Sprinkle with feta cheese and mint. Garnish with olives and tomatoes.

GRILLED GREEK CHICKEN SKEWERS
(Adapted from Saveur Magazine)

3 lbs. boneless, skinless chicken breasts
8 12″ skewers
1⁄2 cup fresh lemon juice
1⁄2 cup extra-virgin olive oil
2 tbsp. fresh oregano, chopped
Salt
Pita
Tomatoes, cucumber, and onions (if desired), chopped
Tzatziki sauce

Cut chicken breasts into bite-size pieces and thread on eight 12″ skewers.

In a shallow pan (large enough for skewers), mix fresh lemon juice, extra-virgin olive oil, and chopped fresh oregano. Season with salt, then add skewers, cover, and refrigerate for 2 hours.

On a very hot grill (or in a cast-iron pan over medium-high heat), cook chicken, basting frequently and turning occasionally, for 7–10 minutes. Sprinkle with salt.

Serve in pita with chopped tomatoes, cucumbers, and onions (if desired) as well as tzatziki.

TOFFEE CRUNCH BROWNIES
(Adapted from Pass the Plate blog)

1 1/3 cups all purpose flour
3/4 cup unsweetened cocoa powder
2/3 cup unsalted butter, melted and divided
2 cups sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 cup water, boiling
2 eggs
1 tsp vanilla extract
1 bag (about 1 1/2 cups) mini heath bars, chopped

Heat oven to 350 degrees F. Grease 13x9x2-inch baking pan.
Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter.

Add boiling water; stir until mixture thickens.

Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth.

Add flour, vanilla and salt; blend completely. Stir in chopped heath bars. Pour into prepared pan.

Bake 30-33 minutes. Allow to cool completely before cutting.

PUMPKIN CHOCOLATE CHIP BREAD