The Ultimate Tailgate Food Guide

If you've popped in from time to time since last year, you may remember a little series I put together called "Tailgate Thursday". It was created out of my love for Fall, football season, fashion, and tailgate food {And cocktails. Let's not leave out the cocktails.}

Every Thursday {or, um, Friday. Or following Monday. Things got busy, ok?}, I'd feature one SEC college football team and create a few recipes fitting for a themed tailgate. My friends Carla & Liz helped me out with the cocktail creations and fashionable game day gear.

It was one of my first "big" blogging projects, meaning it was one of the first times I made a commitment to post on a specific day of the week and work with other bloggers. It was also one of the first times I thought, "Man, this whole blogging thing can be exhausting!"

Guess what happened about half way through my series? I totes ran out of steam.

As a result, I barely cranked out 5 more Thursday posts... and never got around to sharing the 12th and last post of the series, which happened to be dedicated to my beloved Gators!

The shame.

I still have that post in my drafts and I'm putting a few final touches on it so I can finally give it all the fanfare it deserves because...

COLLEGE FOOTBALL IS BACK!!!

I have no idea why I'm so jazzed about every Saturday for the next 12 weeks being pretty much shot of any chance at productivity. Or about exceeding our monthly entertainment budget throughout Fall {because you can't go watch a football game without buying beer and/or wings}. 

Despite the many hours that will be spent not doing things I should be doing, I love it just the same. :)

You know I couldn't let you start college football season without some tailgate goodies... so I've put together a comprehensive list of recipes {organized by team, of course!} to ensure you "kick off" the season deliciously! {Just click the name of the school to head over to the post containing the recipes!}

And for my Gator friends... I promise I'll be sharing that post from the archives very soon!

Happy Football Season, friends!

{And GO GATORS!}

Alabama
- Crimson Cooler
- Shrimp & Grits Bites
- "Roll Tide" Elephant Ears

Auburn
- Eye of the Tiger Cocktail
- Blueberry-Glazed Crock Pot Ribs
- Auburn Orange Blondies

Tennessee
- Tennessee Rose Cocktail
- "Smokey Got" Sauced Pulled Chicken Sliders
- Rocky Top Bites

Kentucky
- The Tipsy Wildcat Cocktail
- Kentucky Hot Brown Dip
- Boozy Bourbon Mini-Bundts

Arkansas
- The Woo-Woo Pig Cocktail
- Hog Hugged Sweet Potato Wedges with Honey-Scallion Dipping Sauce
- Piggy Print Cookies

LSU
- Purple Tiger Dream Cocktail
- Cajun Tater Bites
- Tiger Butter Candy

South Carolina
- Garnet Kamikaze Cocktail
- Cocky Pockets
- Sweet Tea Cookies

Georgia
- The Georgia Bulldog Cocktail
- Georgia Caviar
- Bourbon-Peach Turnovers

Ole Miss
- 'Sippi Sipper Cocktail
- Rebel Raspberry Wings
- Mississippi Mud Dip

FSU
- The MimOsceola Cocktail
- PB&J Breakfast Rolls
- Dill & Cheese Beer Bread

Florida
- Orange & Blueberry Cake
- More Florida recipes coming soon!! ;)

Tailgate Thursday: FSU Edition!

Are we still doing Tailgate Thursday posts around here? Yep. {Just 2 more schools to go!}

Am I totally behind every.single.week and just barely manage to crank out a post by the skin of my teeth? Double yep.

I am determined to finish this project. But I am running out of steam. Especially because all I want to do these days is bake Christmas cookies and plan fun holiday meals.

::: End of whiny mini-rant:::

Today's featured team is a big deal around these parts, especially because anyone who knows my undying love for the Gators knows how difficult it is for me to promote our rivals - The Florida State Seminoles.

Last weekend was our annual rivalry game and while my Gators emerged victorious this year, playing the Noles always makes for an intense game! {Did I mention that a large number of my friends are Noles? That definitely ups the rivalry-factor & keeps the pregame trash talking ribbing quite interesting!}

As I was looking back through my tailgate posts, I noticed that I've yet to cover any breakfast tailgate recipes. Sure, beer and wings is a welcome start to the day for any true tailgater, but neither really say "rise & shine" to me.

So today, I'm featuring a make-ahead breakfast tailgate that'll let you get your beauty rest the night before a big game!

1. The MimOsceola, 2. PB&J Breakfast Rolls, 3. Dill & Cheese Beer Bread,
 4. The Osceola Dress from Twelve Saturdays

Any true FSU fan knows that just because it's breakfast time doesn't mean we can't get the cocktail party started. Ease into the day of festivities with these garnet colored MimOsceolas {see what I did there??}... delicious pomegranate mimosas with just a touch of orange juice & triple sec to balance out the tartness. Let's pop the bubbly!

What is more enticing that hot, fresh cinnamon rolls in the morning? Hot, fresh cinnamon rolls that are ready to bake when you roll out of bed! These Peanut Butter & Jelly Breakfast Rolls are a fun twist on a classic. The PB&J is a nod to broke college living, when those sandwiches make up the majority of your meals! ;) And they even look a little Garnet & Gold, don't they? {Is that a stretch? Oh well.}

Finally, for a little savory treat, this Dill & Cheese Beer bread hits the spot. {And gets in that game day beer requirement.} Of course, this can be baked the day before, too, requiring nothing more than slicing the day of. Made in muffin tins, it's ready for individual servings.

Well, that's all I've got for today. It took everything out of me not to shout "Go Gators!" during the creation of this post...

Oh, what the heck... GO GATORS!!! ;)

{Love you, Seminole friends!}



The MimOsceola

adapted from Epicurious

 

2 cups pomegranate juice, chilled

1 cup orange juice, chilled

1/2 cup orange-flavored liqueur

1 (750-ml) bottle sparkling wine or prosecco, well chilled*

 

1. In a pitcher, combine juices and liqueur.

 

2. When ready to serve, stir in sparkling wine.

 

* Substitute seltzer water in place of sparkling wine for a mocktail.
 

 

PB&J Breakfast Rolls Rolls with PB-Cream Cheese Icing

adapted from Better Homes & Gardens "Make Ahead Holiday" Magazine

 

5 to 5 1/2 cups all-purpose flour

1/2 cup granulated sugar

1 packet active dry yeast

2 teaspoons salt

1 1/2 cups milk

1 1/4 cups peanut butter {I used the natural, chunky kind}, divided

1 egg

1/4 cup packed brown sugar

2 tablespoons butter, softened

3/4 cup to 1 cup desired jelly {I used raspberry}

1 recipe PB-Cream Cheese Icing

 

For  Rolls:

 

1. In the bowl of a stand mixer {or a large bowl}, combine flour, sugar, yeast, and salt. Mix to combine.

 

2. In a small sauce pan, whisk together milk and 1/2 cup peanut butter over medium heat until peanut butter is melted and mixture is warmed through.

 

3. Add milk mixture to flour mixture and beat together until incorporated. Add egg and mix until combined.

 

4. Slowly add in remaining flour. {The amount will depend on the moisture of your mixture, it should look like very thick cookie dough when it's ready.}

 

5. Change paddle attachment to dough hook and knead for about 5 minutes until the dough is smooth, elastic, and only slightly tacky. You may need to add in a little extra flour in order to achieve this. Eyeball it. {Alternatively, you can knead by hand on a floured board for 5-7 minutes.}

 

6. Spray a large bowl with non-stick cooking spray. Shape dough into a ball, and place in bowl, sealed with plastic wrap. Allow to rise in a warm dark place until about doubled in size {mine took an usually long time - about 2 hours - but usually it takes only about an hour.}

 

7. Once risen, punch down dough and let reset for about 10 minutes. Meanwhile, spray a rectangular 3-quart baking dish with non-stick cooking spray.

 

8. In a small bowl, combine 3/4 cup peanut butter, brown sugar, and butter until smooth.

 

9. On a lightly floured surface, roll dough out into an 18x12 inch rectangle. Spread peanut butter mixture over rolled out dough, leaving a 1 inch border along the long sides. Spread jelly over top of the peanut butter mixture.

 

10. Starting at the longer side, carefully roll the dough into a spiral log, turning over until seam is at the bottom. Using a very sharp knife, cut into 12 even slices. {You may want to refrigerate the dough for a little while if you are having trouble cutting due to it being too soft.} Arrange rolls in baking dish, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

 

{If you are making them right away, let the rolls rise in a warm place until nearly doubled in size - about 30-45 minutes - and bake using the directions in step 11.

 

11. When ready to bake, preheat oven to 375 degrees, and let rolls stand at room temperature for about 30 minutes. Bake for 20-25 minutes until tops are slightly golden. Remove from oven and let cool slightly before slathering with icing.

 

For Icing:

 

3 oz. cream cheese, softened

2 tablespoons peanut butter

2 1/2 cups {approx} powdered sugar

2 to 3 tablespoons milk

 

1. In a medium bowl, combine cream cheese and peanut butter. Beat until smooth.

 

2. Slowly add in powdered sugar and beat until fully incorporated, adding a tablespoon of milk at a time until desired consistency is reached.

 

3. Spread onto warm breakfast rolls. Serve warm.
 

 

Dill & Cheese Beer Bread

adapted from Better Homes & Gardens "Make Ahead Holiday" Magazine

 

3 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 1/2 teaspoons dried dill weed

3/4 teaspon baking soda

1/2 cup cheddar cheese, shredded

1/2 cup spicy Monterey Jack cheese, shredded

1 12-oz. can of beer {a lager is best for this bread}

 

1. Preheat oven to 350 degrees. Spray a 9x5x3 inch loaf pan with non-stick cooking spray. Set aside.

 

2. In a large bowl, combine flour, sugar, baking powder, dill, baking soda, and cheeses and mix gently to coat cheese.

 

3. Slowly add beer, whisking until just combined. Spoon batter in prepared loaf pan.

 

4. Bake for about 45 minutes until the top is golden brown and a toothpick inserted in center comes out clean.

 

5. Cool on a wire rack for about 10 minutes, then remove bread from pan. {Bread should be thoroughly cooled before slicing for clean slices.}

Tailgate Saturday: Ole Miss Edition!

So, Tailgate Thursday never happened last week... or the week before. I think maybe I wasn't ready to talk football again after the Florida-Georgia game. The Gator Nation needed some time to pout. ;)

But alas, Thursday has arrived once again, so it's time to get back to some tailgate cookin'.

Today I'm featuring the Ole Miss Rebels, which happens to go perfectly with my rebellious menu!

 

1. 'Sippi Sipper cocktail, 2. Rebel Raspberry Wings, 3. Ole Miss dress from Twelve Saturdays

I was on my own with creating this cocktail as Carla, my resident mixologist over at Haute Cocktail who lives in an area that was highly affected by Hurricane Sandy, was busy trying to get things back in working order. Carla, we are so glad you are ok and wish you all the best as your city recovers from the storm! Raising this 'Sippi Sipper in a toast to rebuilding and community! My cocktails aren't as good as yours, but I tried! :)

 

The Rebel Raspberry Wings on today's menu are a fun, fruity twist on your plain ol' tailgate wings. Who said wings had to be savory? The raspberry jam in the glaze adds a sweet and sassy flavor that will make you want to rebel from your usual wing recipe!

 

But the real showstopper of this tailgate... was the Mississippi Mud Dip that I shared a few weeks ago. I could probably eat an entire dish of this stuff all by myself. Served with pretzels for that salty-sweet combo, this stuff may just replace a pint of ice cream on those movie/pj/junk food nights. SO good.

 

 

 {And gentlemen, if you're trying to attract some ladies to your tailgate, this is the stuff. Like moths to the flame, y'all.}

 

All together, these three recipes make a great tailgate treat... but you definitely don't have to wait until gameday to enjoy them!

 

 

'Sippi Sipper

 

2 oz. citrus vodka

1 oz. blue curacao

1 oz. lemon-lime soda

1 oz. grenadine

 

 

1. In a cocktail shaker filled with ice, combine citrus vodka, blue curacao, and lemon-lime soda and shake to combine.

 

2. In a small glass filled with ice, pour about 1 oz. grenadine. 

 

3. Slowly pour vodka mixture over an overturned spoon over grenadine. {Mixture should stay separate to show layers.}

 

 

 

Rebel Raspberry Wings

Adapted from Driscoll's

 

For Sauce:

 

1 tablespoon olive oil

1/2 cup yellow onion, minced

1 garlic clove, grated or minced

3/4 cup raspberry jam

2 tablespoons brown sugar

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons ketchup

2 teaspoons Dijon mustard

1/2 teaspoon hot sauce

 

 

For Wings:

 

2 pounds chicken wings

1 tablespoon onion powder

1 tablespoon chili powder

2 teaspoons garlic powder

1/2 teaspoon salt

 

1. Preheat oven to 450 degrees and position oven rack to second rung from top. Line a large baking sheet with foil and set aside.

 

2. Arrange wings on baking sheet, and drizzle with about 1 tablespoon olive oil. Toss to coat.  Sprinkle wings with spice mixture on both sides. {You may have some left over.}

 

3. Bake for 20-25 minutes or until fully cooked through.

 

4. Meanwhile, heat 1 tablespoon oil in a saucepan. Add onion and garlic and saute until softened and translucent, about 5 minutes.

 

5. In a small bowl, whisk together jam, brown sugar, cider vinegar, Worcestershire sauce, ketchup, dijon mustard, and hot sauce.

 

6. Add mixture to onions and mix to combine. Simmer on medium heat until bubbling and thickened, about 8-10 minutes.

 

7. Toss desired amount of sauce with baked wings. Serve hot.   

 

 



Tailgate Thursday: South Carolina Edition!

Is it just me or do Thursdays just keep coming faster and faster??

Guys, I cannot tell you the excitement I have for this weekend's game against the South Carolina Gamecocks. In fact, I have had to do everything in my power to not let my dear husband convince me to pack up the car and drive back up to Gainesville to be present at that game.

Must... stay... strong. ;)

Since we can't be there in person, we'll just have to do the next best thing: Make some Carolina goodies to snack on during the game {and scream at the TV at the top of our lungs!}.

The University of South Carolina is located in Columbia, South Carolina, a city where "historic homes and antebellum mansions nod to a bygone era while high-tech start-up companies and arts enthusiasts thrive in the urban revitalization occurring in the downtown area." {According to the Columbia Visitor's Bureau website}

Sounds to me like the best of both worlds!

Like many other colleges in the South, Gamecock fans definitely have their fair share of tried-and-true tailgating recipes. One of them is classic Carolina BBQ.

Since I'd never tried Carolina's mustard-based barbecue, I thought I'd give it at try for Tailgate Thursday!

1. Garnet Kamikaze Cocktail, 2. Cocky Pockets,
3. Sweet Tea Cookies, 4. Garnet Baby Got Back Dress by Twelve Satudays

As always, we start off with a cocktail creation by Carla... The Garnet Kamikaze! Sweet, delicious, and most importantly... Garnet!

My Cocky Pockets are a fast, and easy addition to any tailgate menu. I combined shredded chicken with some Carolina-style BBQ sauce {you can use your own if you have your own secret recipe!}, and stuffed it inside some store bought biscuits {which, admittedly, I am not used to using... but when time's a factor, you do what you can!}. Best of all, they are handheld for low messiness and high portability.

These Sweet Tea Cookies were my favorite addition to the Gamecock menu. The Southern staple of sweet tea in cookie form? Absolutely genius! Soft cookies with a hint of tea and lemon flavor, topped off with a sweet tea glaze. The only thing missing is an ice cold glass!

{Fun fact: Liz from Twelve Saturdays is an avid Gamecocks fan! Hopefully we'll still be on speaking terms after this weekend's game!}

Keeping my fingers crossed that my Gators can pull off another win this weekend... but I hope you Gamecock fans out there will still enjoy some of today's picks for your tailgate menu and have a fantastic gameday!

Garnet Kamikaze
by Carla from Haute Cocktail

2 oz Vodka
2 oz Triple Sec
2 oz Lime Juice
1/2 oz Grenadine

Place all ingredients in a shaker, shake and serve over ice. Garnish with a cherry, if desired.

Cocky Pockets

For Sauce {Adapted from Food Republic}:

1/2 cup mustard of your choice

1/2 cup apple cider vinegar

2 heaping tablespoons light brown sugar

1/4 teaspoon Cayenne

1 tablespoon unsalted butter

 

Whisk together all ingredients except butter in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and whisk in butter until melted. Set aside until thickened.

 

For Pockets:

 

1 can refrigerated biscuits

2 chicken breasts, cooked & shredded

1/4 to 1/3 cup Carolina barbecue sauce

 

Assembly:

 

1. Mix together shredded chicken and desired amount of barbecue sauce. Set aside.

 

2. Flour your work surface lightly. With hands {or rolling pin, but I'd rather have one less thing in the sink!}, flatten each biscuit individually into about a 4 inch circle. Scoop about 1 tablespoon of chicken mixture into the center of each circle.

 

3. Fold over biscuit into a half moon shape, then seal each circle by pinching edges carefully with fingers. {You can use a little bit of water around the edge if yours aren't sticking.} Using the tines of a fork, crimp the edge of each pocket.

 

Bake:

 

1. Preheat oven to 400 degrees.

 

2. Prepare a cookie sheet with parchment paper. Set aside.

 

3. Place sealed pockets onto baking sheet and bake for 10-12 minutes until puffed and golden brown.

 

Serve pockets with extra barbecue sauce for dipping.

 

 

Sweet Tea Cookies
adapted from The Christian Science Monitor
1/4 cup milk
1 tea bag
1 1/2 cups all-purpose flour
2 teaspoons baking powder
A pinch of salt
1 stick butter
1/2 cup + 2 tablespoons sugar
1 egg
1 1/2 teaspoons lemon zest


1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment or silicone baking mats.

2. Heat milk in a microwave safe cup for about 50 seconds on  high. Remove from microwave and place tea bag in milk to steep until milk is cool, about 15-20 minutes.

3. Combine flour, baking powder, and salt in a small bowl. Set aside.

4. Cream together butter and sugar until light and fluffy.

5. Add egg and lemon zest and mix until fully incorporated.

6. Add cooled milk/tea mixture.

7. Slowly add in dry ingredients. Mix until just incorporated and a soft dough forms.

8. With a cookie scoop or a tablespoon measure, scoop cookie dough onto prepared baking sheet about 2 inches apart.

9. Bake for 10-11 minutes or until cookies are puffed and set and edges just begin to turn golden.

10. Remove from oven and allow to cool on baking sheet for about 5 minutes before transferring to a cooling rack.

For Glaze:

1/4 cup water
1 tea bag
2 cups powdered sugar

1. In a microwave safe cup, heat water until just boiling.

2. Place tea bag in water and steep for about 15 minutes.

3. In a small bowl, place powdered sugar. Add tea a tablespoon at a time until a thick glaze is formed.

4.  Dip cookies, one by one, upside down in glaze and allow excess to drip off. Flip and place onto cooling rack to set.

Tailgate Thursday: LSU Edition!

I'm hoping you didn't notice, but I sort of skipped over Tailgate Thursday last week. There was just too much stuff going on and too little time to get everything done. Oh yeah, and the recipe I had planned totally bombed. So there was that little factor, too.

But this week, I'm back and I'm ready to share some Purple & Gold love for the LSU Tigers!

Steve and I had the chance to go to a game at "Death Valley" a while back... and boy, was that an experience! {Sadly, our team lost that game and we were forced to walk through the valley of death with bourbon-fueled fans heckling us along the way... no fun at all.}

With our LSU friends. Baton Rouge, Louisiana - Circa 2007

One thing I do remember fondly about our LSU tailgating experience was the food. I'm pretty sure that in order to be an LSU fan, you have to sign some sort of agreement stating that you will purchase professional tailgating gear and make enough food to feed an army! I'm talking VATS of fried oysters, fried shrimp, and anything else you can batter and fry along with sides of spicy crawfish pasta salad and boatloads of other snacks. They sure do know how to throw a party!

Of course, the state in general is known for some pretty fantastic foods... Fresh gulf seafood, Cajun cooking, and New Orleans fare are just a few things that come to mind when I think of Louisiana

For my LSU tailgate menu, I decided to go the easy route with quick but yummy bites that you don't need fancy tailgate gear to make at home.

1. Purple Tiger Dream Cocktail by Carla at Haute Cocktail, 2. Cajun Tater Bites,
3. Tiger Butter Candy, 4. LSU dress from Twelve Saturdays

Let's start with the Purple Tiger Dream Cocktail that Carla mixed up for us. The deep purple color made by combining raspberry liqueur, cranberry juice, and blue curacao along with a few other ingredients is a perfect match for Twelve Saturdays' adorable little one-shouldered number. Cocktail coordination!

I couldn't resist buying purple potatoes for the Cajun Tater Bites to go with the theme! These are so easy to make and the color really gives a festive touch to these spicy starters. {If you can't find purple potatoes, plain small potatoes should work just fine.}

For a sweet treat, you won't find tastier stripes than the Tiger Butter Candy that comes together in about 20 minutes! It's a cross between fudge and bark with a creamy peanut butter kick. Easy and satisfying!

I can't believe this is my 6th Tailgate Thursday post, which means we're mid-way through football season already! Have you tried any of my tailgate recipes? Discovered any new ones we shouldn't live without? Feel free to share with me here or on my Facebook page... I love to see what's happening in your kitchen!

Purple Tiger Dream Cocktail
by Carla at Haute Cocktail

1/2 oz. Blackcurrant vodka {or plain vodka if you don't have Blackcurrant}
2 oz. Raspberry Liqueur
1 oz. Blue Curacao Liqueur
2 oz. Cranberry Juice
Lemon-Lime Soda

Directions:

1. In a shaker mix vodka and cranberry juice and pour in a glass with ice.
2. Add raspberry liqueur and blue curacao to glass and fill up with lemon-lime soda.

*If the drink is a little too blue, add extra cranberry juice until a deep purple color is achieved.

Cajun Tater Bites

20 small purple potatoes, scrubbed
Approximately 4 ounces of cheddar cheese, sliced into small squares

For Topping:

1/2 cup Greek yogurt
1/4 teaspoon Cajun or blackened seasoning {more if you want more of a "kick"}
1/4 cup cheddar cheese, shredded
salt to taste

1. In a small bowl, combine all ingredients. Refrigerate until ready to use.

Assembling Potatoes:

1. Fill a medium pot with water and a tablespoon of salt. Place scrubbed potatoes in water. Bring to a boil and cook for 15-18 minutes or until potatoes are fork tender. Drain and set aside to cool.

2. Slice each potato in half.* Season with salt. While warm, top with a small square of cheddar cheese.

3. Finish with a small dollop of yogurt mixture.

*You may need to cut a tiny sliver off the bottoms of potatoes for them to stand without rolling.

Tiger Butter Candy
adapted from Taste of Home

1 cup white chocolate chips
1/2 cup creamy peanut butter {I used reduced fat... not that it really matters!}
1/4 cup semi sweet chocolate chips

1. Prepare an 8x8 square baking pan by lining with foil. Coat foil with non-stick cooking spray. Set aside.

2. In a small bowl, place white chocolate chips and peanut butter. Heat for about 1 1/2 minutes in the microwave, stopping at 30 minute intervals to stir until the mixture is smooth and chips are fully incorporated.

3. Pour peanut butter mixture into prepared pan and spread in an even layer. Set aside.

4. Repeat melting process with semi sweet chips {it will take less time since it's a smaller amount}.

5. Spoon melted chocolate over peanut butter mixture in long tiger-stripe-like strokes.

6. With the tip of a knife or a toothpick, swirl chocolate into peanut butter mixture to look like tiger stripes.

7. Chill in freezer for about 15 minutes or until set, then remove and break into pieces.

Tailgate Thursday: Arkansas Edition!

I was thisclose to giving myself a "bye week" on today's Tailgate Thursday. Birthdays sure do take a lot out of you! {Especially when you're turning 31! Bleh.}

Luckily, I had already made and photographed some of today's tailgate snacks a few weeks ago in anticipation of a week that I wouldn't have time to get everything together by Thursday. Always thinkin'!

Today I'm sharing recipes for an Arkansas Razorbacks tailgate. The University of Arkansas is located in Fayetteville, and I have actually had the pleasure of attending a game there a few years back. {In 2008 actually... wow, that was a while ago!}

Clockwise from top left: The stadium on gameday, 2. Scoreboard before the game,
3. Getting some food at Grub's on Dickson St., 4. I spy Tim Tebow! ;)

Here's a little secret: I have a tiny bit of a soft spot in my heart for The Razorbacks.

You heard it here, folks.

Why is that, you ask? Well, after spending a weekend in Fayetteville, it was hard not to have some sort of appreciation for the people there. They were hands down the nicest football fans I've ever met. {Well, except for whomever stole our tailgate grill that weekend... but, let's face it, there's always one in the bunch.}

I've been to a few different towns for football games {wearing orange & blue, no less}, and I have to say that wearing the opposition's team gear on a gameday in a college town will show you their true colors mighty quick. {And please note that I am aware that visiting Gainesville on a gameday as a non-Gator can be just as unpleasant thanks to some fans who forget their manners after the first sip of beer. I do apologize.}

But, Arkansas fans? Now they knew how to show their visitors some true hospitality. So, here's to you Arkansas, keep it classy!

 

1. The "Woo Woo" Pig, 2. Hog-Hugged Sweet Potato Wedges
3. Piggy Print Cookies 4. Red Zone Dress by Twelve Saturdays

Today's cocktail, The "Woo Woo" Pig is a twist on the classic Woo Woo cocktail, made with raspberry liqueur rather than Peach Schnapps for a little extra sweetness and a deeper red hue to go with Arkansas' Cardinal Red color.

And though these Hog-Hugged Sweet Potato Wedges are so easy to prepare I can hardly call them a recipe... I guarantee they will be one of the most popular snacks on gameday. My husband and I could not stop picking at these when we made them. {And the Honey-Scallion dipping sauce? Amazing!}

Finally, these Piggy Print Cookies are not your average thumbprint cookie recipe. No ma'am. Because the little well in these babies... it's filled with candied bacon. No, really. Sort of disgusting how delicious these are. {And if you still haven't jumped aboard the "bacon in sweets" bandwagon, don't knock it 'til you've tried it!}

I can't speak for how Hogs & Gators get along in nature... but around here, they're friends! :)

The "Woo Woo" Pig
adapted from the classic Woo Woo cocktail

2 oz. of vodka {or white rum if you get hungover at the mere sight of vodka like I do}
1/2 oz. raspberry liqueur {such as Chambord}
2 oz. cranberry juice
A splash of sour mix, optional
1 lime wedge

Place all ingredients {including lime wedge} in a cocktail shaker with ice. Shake well. Strain into a chilled glass.

Hog Hugged Sweet Potato Wedges with Honey-Scallion Sauce
Adapted from Food Network Magazine

2 medium sweet potatoes, sliced lengthwise into wedges {about 16}
8 slices of bacon {preferably center cut}, cut in half
3 tablespoons butter, melted
1 to 1 1/2 tablespoons honey
2 scallions, chopped {white & green parts}
salt & pepper to taste

Preheat oven to 400 degrees. Line a sheet pan with parchment paper or foil. Set aside.

Wrap each sweet potato wedge in bacon. Secure with a toothpick if needed. Bake for 25-30 minutes or until potatoes are tender and bacon is cooked and crisp.

Meanwhile, mix melted butter, honey, scallions, salt, and pepper in a small bowl and whisk together to combine.

Place potato wedges on a serving platter and serve with dipping sauce.

Piggy Print Cookies {Maple-Bacon Chocolate Chip Thumbprints}
Adapted from Cooking Channel TV

For Candied Bacon:

7-8 strips of bacon
1/4 cup brown sugar {I used plain white sugar & it still worked out, but brown would be even better}

For Cookies:

1 3/4 cups all-purpose flour {plus 2 or 3 extra tablespoons if dough is too wet}
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks butter {3/4 cup), melted & cooled
3/4 cup brown sugar
2 egg yolks
1 tablespoon maple syrup {or 1 teaspoon maple extract}
1 cup dark chocolate chips or chunks

For Candied Bacon:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. On a separate plate, sprinkle each piece of bacon with sugar, patting lightly to adhere the sugar to the bacon.

Place on an oven-safe baking rack on top of the lined baking sheet. Arrange sugared bacon slices on baking rack, and bake for 10-12 minutes or until bacon is cooked and sugar is caramelized. {Keep an eye out for burning, it can happen quickly!}

Remove from oven and cool completely. Chop bacon into small bits. Set aside.

For Cookies:

Line 2 baking sheets with parchment paper or silicone baking mats. Preheat oven to 325 degrees.

Combine flour, baking soda, and salt in a small bowl. Set aside.

Beat together butter, brown sugar, eggs, and maple syrup or extract until smooth. Add dry ingredients a bit at a time until fully incorporated into a dough. {I added a few tablespoons of extra flour to stiffen dough because it looked a bit wet. Use your judgement when you make these.} Gently stir in dark chocolate chips.

Scoop by the tablespoon onto prepared baking sheet. Using your thumb, create an indentation in the center of each cookie. Fill with crumbled candied bacon, about 1/2 teaspoon for each.

Bake for 11-12 minutes or until just starting to get golden around the edges. Cool on a baking rack. {Or eat warm out of the oven... hog heaven!}

ORANGE and BLUEberry Cake

So, in case you didn't already know this... I'm a Gator fan. Have been about as far back as I can remember, when I didn't even know that being a Gator was rooted in some deep, football-watching tradition. {I grew up in a household of non-football watching women, and even my dad was never into the sport. Blasphemy, I know.} Mostly, I just knew that getting to be a true Gator would be a privilege I would have to earn.

When my older sister {who is 7 years my elder} got accepted to the University of Florida, I knew right then and there that I, too, would one day make my own journey to The Swamp. And I did.

My Gator college experience was, in short {for the sake of time and incrimination energy}, amazing. I emerged even more of a Gator than when I entered, if you can believe it.

And then I married a fellow Gator {he was actually my neighbor during my first year in Gainesville}, and our Gatorness grew exponentially. It's true. We can be "those people", especially during football season.

Lately, the nation has been swept away - whether off their feet or into a frenzied fit of rage, you decide - by a former Gator who has become pretty well known for his unbelievable ability to turn completely rational human beings into stark raving lunatics by simply throwing a football and, well, being pretty darn cute.

UM... yeah. This guy.
Source

My husband has a man-crush on Tim Tebow. My Facebook news feed is swamped {no pun intended} by ranting Tebow lovers and haters alike after any given Broncos game. Pictures of people "Tebowing" all over the world have become the next idiotic big thing to post. Those who have never picked up a Bible in their life have flipped through the pages {ok, or Googled} to read the verse good ol' Timmy has displayed on his eye black.

Whether you swoon at his "Aw, shucks" disposition and die hard faith in God, team, and country, or gag at the phenomenon that he has become, I think it's safe to say that Tim Tebow, our humble little Gator, has made a mark on the world.  And it just so happens to be an Orange & Blue one, even after hanging up his Florida jersey. :)

So, as cheesy as it may be, today's recipe is in honor of Tim Tebow, man of the hour.

Candied Orange & Blueberry Cake
Adapted from BHG.com

1 1/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt

2/3 cup milk {I ran out and used Half & Half}

2 tablespoons olive oil {Yes, olive oil. Just go with it.}

2 tablespoons butter, softened {I actually forgot this when I made it. I was a mess in the kitchen today.}

1 egg

1 teaspoon vanilla

1/4 teaspoon almond extract {optional}

1/2 cup blueberries {fresh or frozen}

3-5 Candied Orange Slices, finely chopped - I'd say this is optional if you don't feel like doing the candying. But I'd replace with some orange zest.

Candied Orange Slices {see recipe}

1. Preheat oven to 350 degree F. Lightly grease and flour a 9 x 1 1/2-inch round baking pan; set aside.

2. In a large mixing bowl combine the flour, sugar, baking powder, and salt. Add milk, oil, butter, egg, vanilla and almond extract if using. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Gently fold in chopped Candied Orange Slices {or orange zest} and blueberries. Pour batter into prepared pan.

3. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Remove and cool in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely.

4. Place cake on a serving plate. Arrange Candied Orange Slices on top of cake. Drizzle with 1 tablespoon of the orange syrup. Makes 8 to 10 servings

Candied Orange Slices

2 naval oranges

1 cup water

2 cups sugar

Trim ends from oranges; slice into 1/4 inch thick slices.

In a large saucepan combine sugar and water. Bring to boiling; add orange slices. Return to boiling. Reduce heat to medium and boil gently, uncovered, for 12 minutes, gently stirring orange slices into syrup occasionally. Remove from heat.

Preheat oven to 200 degree F. Line a large baking sheet with parchment paper. Remove orange slices from syrup using tongs or a fork, reserving syrup. Arrange orange slices on prepared baking sheet.

Bake for 1 hour or until oranges are translucent and candied, but still soft. Remove from oven; cool completely on baking sheet. Store in an airtight container. Transfer syrup to a small bowl and chill until needed.