1. Recipe Book
College Game Day

2. Horsd’oeuvres

3. 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

4. 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 minutes or until bacon is crispy

5. Fiesta Bowl 7 Layer Dip (16 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

6. Beverages

7. 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!

8. 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!

9. Appetizer

10. 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)

11. Salad

12. 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

13. 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

14. Entrees

15. 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 minutes at 375 degrees

16. 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

17. 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

18. 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

19. Dessert

20. 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 minutes
Dip in melted chocolate
Sprinkle with cookie crumbs on top. Place back in freezer for another 15 minutes

21. 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

22. 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