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: Georgia Edition!

This weekend is going to be an exciting one in Jacksonville. It's the annual Florida-Georgia game, also known as the World's Largest Outdoor Cocktail Party to those who take part in the insanity fun.

As a college student, I attended Florida-Georgia twice. I can attest to the fact that Jacksonville during that weekend, specifically at The Landing {a large shopping and dining complex that becomes the hub of the event}, is sheer madness.

College students + fans of opposing teams + copious amounts of alcohol + Halloween weekend = One hot mess.

But it's tradition.

And as we know, tradition reigns supreme in the South. {Though I don't think you could pay me to do it again. At least not in the same way that we did back then.}

So, in honor of THE Cocktail Party, I'm featuring the Georgia Bulldogs for today's Tailgate Thursday.

1. Georgia Bulldog Cocktail by Haute Cocktail , 2. Georgia "Caviar",
3. Bourbon-Peach Turnovers, 4. Cherry Keyhold Dress - Twelve Saturdays

The theme for this Georgia menu? Cocktail party, tailgate style!

We certainly can't have a cocktail party without... well, a cocktail! This week, Carla sent over a recipe for a drink she called the Georgia Bulldog Cocktail - a sweet mixture of vanilla vodka, peach schnapps, and Coke. {Which is pretty appropriate since the Coca-Cola headquarters is in Georgia, not to mention the fact that Georgia is famous for its juicy peaches.} I made mine with Sprite because I forgot to by Coke at the store, and it was still fabulous.

A fancy party calls for caviar... in this case, Georgia "Caviar"! Not to worry if fish eggs and football don't sound like a great combo to you -- this "Caviar" is more like a flavorful black eye pea salsa with just the right amount of heat from some diced jalapenos. It's so easy to throw together and is a make ahead so you can spend more time focusing on your cocktail attire {like the pretty dress from Twelve Saturdays, shown above!} than on your cooking.

Lastly, dessert called for the use of some of those fresh Georgia peaches I mentioned earlier. In this case, peaches drowned in a little bourbon and encased in buttery, flaky puff pastry... can you imagine anything better? These dainty little turnovers are simple and classy, just what a cocktail party needs!

This tailgate menu may have been planned with Georgia in mind, but it's definitely not for the Dawgs! For those of you heading to Jacksonville this weekend, have a fantastic time and don't forget to cocktail responsibly. ;)

Cheers!

Georgia Bulldog Cocktail
 created by Carla from Haute-Cocktail

1 1/2 oz. Vanilla Vodka
1/2. Peach Schnapps
Coke

In a glass with ice pour all ingredients. Stir and enjoy!

Georgia "Caviar"
adapted from Paula Deen

1 15 oz cans black-eyed peas, drained
1/2 cup whole kernel corn {from can or fresh}
1/2 cup Ro-Tel tomatoes
1  cups red bell pepper, chopped
1/4  cup fresh jalapeno, chopped
1/4 cup onion, chopped
1/4 to 1/3 cup Italian dressing
2 tablespoons chopped pimentos, drained

Combine all ingredients in a bowl, and mix together. Refrigerate overnight to allow flavors to marry. Serve with tortilla chips or assorted crackers.
 

Bourbon-Peach Turnovers
 1 sheet of store bought puff pastry {such as Pepperidge Farm}, defrosted
1 large ripe peach {frozen will do if fresh are not in season}, chopped small
3 tablespoons brown sugar
1 heaping tablespoon all-purpose flour
2 tablespoons bourbon
a dash of cinnamon
a pinch of salt

Set oven to 400 degrees. Line a sheet pan with parchment paper or a silicone baking mat. Set aside.

Unfold puff pastry {it should come in thirds}. Cut along the folds {lengthwise} until you have three separate rectangles. Cut each rectangle in thirds. {You should end up with 9 squares altogether.}

In a smal bowl, combine remaining ingredients. Mix well.

Place about a tablespoon of peach mixture in the center of each square and fold over pastry so that tips meet and a triangle is formed. Using the tines of a fork, seal along the edge of each rectangle. Cut a small vent in the top of each triangle.

Place triangles on a baking sheet and bake for 14-16 minutes, or until puffed and golden.

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: 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!}

Tailgate Thursday: Auburn Edition!

So... was your first gameday of the season everything you imagined it would be?!

Ours was! {Except for, you know, our team looking sloppy. Ugh.}

We are back to our Fall Saturday morning routine: Wake up. Watch ESPN GameDay {listen to see if you catch Lee Corso spewing expletives}. Try to be productive. Give up on productivity. Don our Orange & Blue. Head over to our game watching spot. Spend the next 4 hours shouting and cheering at the screen and completely undoing the week's good eating habits. Go to bed angry/elated depending on team's performance. Wake up tired. {Thank goodness for the 3 day weekend!}

Lather, rinse, repeat.

You can't mess with tradition. :)

And speaking of tradition, this week's featured team for Tailgate Thursday, the Auburn Tigers, is steeped in southern, football-watching tradition. Like last week's featured school, Auburn University is located in Alabama {don't worry, I'll eventually cross the state's borders!}, and as I mentioned before, these Southerners sure do know how to throw a party!

Auburn's team colors are orange and blue {well, navy if you want to get technical}, so I thought I'd have a little fun with the team colors and incorporate them into the tailgate menu! {I kinda have a thing for orange and blue... ;) }

 

1. 'Eye of the Tiger' Cocktail, 2. Blueberry-Glazed Crockpot Ribs, 3. Auburn Orange Blondies,
4. Navy Prepster Dress from Twelve Saturdays

Let's start with cocktails! The Eye of the Tiger Cocktail Carla mixed up is a sipper that packs a punch {um, hello, three different rums!}, but the tartness of the citrus juices rounds it out for a pleasant and refreshing beverage.

And the Blueberry-Glazed Ribs? I've had a hard time keeping myself from sharing the recipe early since I tested it out a few weeks ago. The husband and I LOVED them.

I'm not much of a meat eater, but between the fact that they cook themselves in the crockpot while you get your gameday preparations underway, their fall-off-the-bone tenderness, and the amazingly sweet and tangy blueberry sauce... I guarantee they will quickly become a tailgate must! {I'd make a double batch, in fact!}

Chewy and decadent Auburn Orange Blondies are the perfect dessert to share with friends {especially because they're so rich you'll want to make sure you can still fit into the Navy Prepster Dress from Twelve Saturdays!} The only thing sweeter? Victory!

Any Auburn girls out there have tailgate favorites you can't live without? I'd love to hear about them!

Can't wait to bring you more tailgate goodies next week. Hope these give you some ideas for this weekend's football feasting! :)

'Eye of the Tiger' Cocktail
created by Carla from Haute Cocktail

1 oz. Rum
1 oz. Coconut Rum
1 oz. Lemon Juice
1 oz. Sugar Syrup*
1 oz. Orange Juice
1/2 oz. Dark Rum

Shake all ingredients in a shaker (except dark rum) and strain into a highball glass with ice.
Add dark rum on top and garnish with an orange slice, if desired. Serve with straws.

*You can make sugar syrup by combining 1/2 cup water with 1/2 cup sugar in a small saucepan, and bringing to a simmer over medium high heat until the sugar is completely dissolved. Boil for about 1 minute, then remove from heat and cool. Store in an air tight container and use to sweeten cocktails, iced tea, sorbets, etc.

Blueberry-Glazed Crockpot Ribs
adapted from Food & Wine, cooking method from My Life as a Mrs.

3 pounds baby back pork ribs
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground sage
1 teaspoon dried thyme
1 teaspoon salt

4 tablespoons butter
1 medium onion, minced
2 large garlic cloves, grated
1/2 teaspoon ground sage
1/2 teaspoon dried thyme
1/2 cup red wine vinegar
2 cups blueberry syrup {I halved this recipe & still had plenty left over}
1 teaspoon hot sauce

Combine spices in a zip-top bag or small cup and toss together to mix well. Sprinkle spice mix onto ribs and rub, coating well. Place in a crockpot set to low for 4-5 hours, depending on weight and thickness of ribs, until fully cooked through and tender.

Meanwhile, melt butter in a medium saucepan over medium-high heat. Add onion, stirring occasionally until translucent and softened. Stir in garlic and cook for about 1 minute, then add 1/2 teaspoon ground sage and 1/2 teaspoon dried thyme. Cook for about a minute more.

Add red wine vinegar and bring to boil. Stir in blueberry syrup and hot sauce, and return to a simmer. Cook for 10-12 minutes until thickened and reduced by about half. Remove from heat.

Pour half of sauce into a small bowl for dipping, and set aside remainder for brushing onto ribs.

Set oven to broil {500 degrees}. When ribs are cooked, remove from slow cooker carefully {they will be fall-apart tender!}, and place on a sheet pan lined with foil. Brush each side of ribs liberally with sauce.

Broil on each side for 3-4 minutes until sauce is slightly browned and caramelized. {Careful not to burn, it can happen fast!}

{Alternatively, I'm sure you could throw the ribs on the grill over indirect heat to finish them off.}

Serve with extra dipping sauce.

Auburn Orange Blondies
adapted from Food Network

1 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
2 sticks of unsalted butter, softened
4 eggs
1 teaspoon pure orange extract
1 teaspoon fresh orange zest

Preheat oven to 350 degrees. Spray a 13x9x2 inch baking pan with non-stick cooking spray. Set aside.

In a medium bowl, combine all dry ingredients.

Meanwhile, in the bowl of a stand mixer {or with a hand mixer}, beat butter, eggs, orange extract and zest until smooth. Add dry ingredients a bit at a time until well mixed and fully incorporated. 

Pour batter into greased pan and spread evenly. Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean.

Cool completely. Frost with Orange-Cream Cheese Frosting when cool. Cut and serve.

{Keep refrigerated once frosted.}

Orange-Cream Cheese Frosting

2 tablespoons unsalted butter, softened
1 package cream cheese {I used 1/3 less fat}
1 1/2 teaspoons fresh orange zest
2 1/2 cups confectioners' sugar
2 tablespoons orange juice

In the bowl of a stand mixer, combine butter, cream cheese, and orange zest and beat until smooth. Reduce mixer speed and add confectioners' sugar, one cup at a time, mixing until fully incorporated and smooth. Add orange juice, one tablespoon at a time, until desired consistency is reached.

*I had frosting left over. Use to frost cookies, cupcakes, fill whoopie pies... the possibilities are endless! :)