Recipe Book College Game Day

Horsd’oeuvres

Turkey Meatballs Ingredients: 1 32 oz bag of frozen, fully cooked turkey meatballs 1 18 oz jar grape jelly 1 18 oz BBQ sauce Directions: Combine jelly and BBQ sauce in crockpot; mix well until fully combined Add frozen meatballs; stir until coated Cook in crock pot on high for 3-4 hours

Jalapeno Poppers (12 servings) Ingredients: 6 whole green jalapeno peppers 6 oz cream cheese (block) 1.5 oz shredded cheddar cheese 6 slices of bacon Directions: Preheat oven to 350 degrees Trim, half, and pit all jalapenos to make 12 jalapeno halves. Mix cream cheese and shredded cheddar Slice bacon in half to make 12 pieces Fill each jalapeno half with a spoonful of cheese mixture and wrap in bacon piece. Stick with tooth pick and place on ungreased baking sheet. Bake for 15-20 minutes or until bacon is crispy

Tomato Soup and Grilled Cheese Shooters Ingredients: 1 28 oz can crushed tomatoes 1 28 oz can diced tomatoes 1 Tbsp crushed garlic 1 14 oz can chicken broth (or 2 cups) 2 Tbsp sugar 1/3 cup butter 1 cup heavy cream 15-20 basil leaves-chopped Directions: Combine tomatoes, broth, and garlic. Bring to a boil and let boil for 10 minutes Reduce heat to low and stir in sugar and butte. Mix until they are dissolved and melted. Slowly pour in heavy cream while stirring until all cream is combined and soup is creamy Stir in basil Pour 1 oz of soup into shooter glass and pair with a slice of your favorite grilled cheese. (we used the classic american grilled cheese)

Beverages

Hawaiian Punt Ingredients: Sprite Blue Hawaiian punch Blue gatorade Directions: Varying for each amount of drink Mix 1 part sprite, 1 part gatorade, and 1 part hawaiian punch Sip and enjoy!

Half Time Tea Ingredients: Sweet Tea (homemade or mixture) Lemonade (homemade or mixture) Directions: Make equal parts of both sweet tea and lemonade. Mix the two together creating a half and half mixture. Add ice and enjoy!

Appetizer

Fiesta Bowl 7 Layer Dip (8 servings) Ingredients: 1 16 oz can refried beans 1 package taco seasoning 1 cup guacamole 1 (8oz) container sour cream 1 cup chunky salsa 1 cup shredded cheddar ½ bunch green onions Tortilla chips Directions: Mix taco seasoning with sour cream Assemble layers in following order (2 Tbsp each): Beans, sour cream, guacamole, salsa, cheese Sprinkle with green onions and garnish with tortilla chip Serve with tortilla chips

Salad

Peach Bowl Salad (4 servings) Ingredients: 4 oz fresh spinach leaves 2 whole peaches (12 slices) 4 oz pecans Directions: Place 1 oz spinach on each plate Top with 3 peach slices and 1 oz pecans Drizzle with 1 Tbsp peach basil vinaigrette

Peach Basil Vinaigrette (serving size=1 tbsp/makes 20 servings) Ingredients: 1/3 cup white balsamic vinegar 1 garlic clove 2 Tbsp brown sugar ¼ teaspoon pepper 1/8 teasoon salt 2 Tbsp olive oil 1 large peach 1 ½ oz chopped basil Directions: Whisk together vinegar, garlic, brown sugar, pepper, and salt until dissolved Whisk in olive oil Stir in chopped basil and peach Serve immediately or refrigerate until ready to serve

Entrees

Orange Bowl Pork Chop (5 servings) Ingredients: 1 cup orange marmalade ¼ cup dijon mustard ¼ cup honey 2 Tbsp olive oil 2 Tbsp soy sauce 1 tbsp dried onion 1 teaspoon salt ¼ teaspoon pepper 4 garlic cloves 5 6 oz boneless pork chops Directions: Combine all ingredients (except pork) in small bowl; mix well Place pork chops in zip-block bags and pour marinade over the top. Seal closed and refrigerate for at least 4 hours Bake in shallow pan for 20-25 minutes at 375 degrees

Garlic Rosemary Mashed Potatoes (4 servings) Ingredients: 1 garlic bulb 6 red potatoes 1 teaspoon rosemary 2 teaspoons salt ¼ cup olive oil ¼ cup chicken broth Pepper to taste Directions: Cut off top of garlic and peel away loose skin. Drizzle olive oil over and massage into garlic Cover in foil and roast at 400 degrees for 45 minutes Squeeze garlic into bowl and mash with fork Boil potatoes, reduce head to medium and cook until tender Place potatoes into bowl with garlic Add pepper, salt, and rosemary. Mix together Add ¼ cup olive oil and chicken broth (may not need all broth) Mix together and serve

Balsamic Roasted Green Beans (3 servings) Ingredients: ¾ lb green beans (ends trimmed) 3 teaspoons olive oil Garlic powder (to taste) 3 teaspoons balsamic vinegar Salt and pepper to taste Directions: Preheat oven to 425 degrees Wash, dry, and trim beans and place on baking sheet with aluminum foil Pour olive oil over beans and season with garlic, salt, and pepper Pour balsamic vinegar over beans and toss until fully coated Bake for 10 minutes, stir beans and bake for another 10 minutes

Orange Bowl Vegetable Stir Fry (4 servings) Ingredients: 2 Tbsp cornstarch 2 Tbsp soy sauce 1 ¾ cups chicken broth 2 garlic cloves 1 cup broccoli 1 cup red bell peppers 1 cup carrots 1 whole onion, chopped (any kind) ½ cup orange marmalade 2 cups dried white rice Directions: Stir corn starch, broth, and soy sauce in a small bowl Cook rice according to packaged directions Sautee vegetables and garlic in skillet until tender and crisp Add cornstarch mixture and marmalade to skillet. Stir until mixture boils and thickens. Serve vegetables over 1 cup of cooked rice

Dessert

Oreo Truffles (12 servings) Ingredients: 4 oz cream cheese ½ package oreos 1 package baking chocolate (4 oz) Directions: In bowl, mash up oreos. Then mix in cream cheese until mixture is smooth Shape mixture into gumball size balls and place them on cookie tray layered with parchment paper Place tray in freezer for 10-15 minutes Dip in melted chocolate Sprinkle with cookie crumbs on top. Place back in freezer for another 15 minutes

Apple Dumplings (8 servings) Ingredients: 1 large fuji apple 1 can pillsbury crescent dough ½ cup butter 2/3 cups sugar ½ tsp cinnamon ½ tsp vanilla ¾ cup 7 up or sprite Directions: Follow preheating directions on Pillsbury crescent dough packaging Combine soda, butter, sugar, cinnamon, and vanilla in bowl; mix well Slice apple into 8 pieces (remove seeds) Dip apple slices into mixture and roll each apple slice into a piece of crescent dough Bake according to directions Remove and drizzle remaining sugar mixture over dumplings Serve immediately

Mini Raspberry Trifle (6 servings) Ingredients: 1 ½ cups heavy cream ¾ cup sugar 1 (10.75 oz) package prepared pound cake 2 (8oz) packages cream cheese 3 cups fresh raspberries 1 ½ tsp vanilla 1 tsp lemon juice Directions: In medium bowl beat cream and ¼ cups sugar until still peaks form In another bowl cream together cream cheese, lemon juice, ½ cup sugar, and vanilla Fold 2 cups of whipped cream into cream cheese mixture. Set aside remaining whipped cream Cube pound cake. Cut raspberries in half. Layer pound cake, whipped cream/cream cheese mixture and raspberries Repeat layers as desires Top with remaining whipped cream. Cover and refrigerate for up to 4 hours before servings