1/2 cup thinly sliced onion (I use Vidalia)
1/3 cup chopped green bell pepper
1 1/2 cups freshly shredded sharp Cheddar cheese
1 TBSP flour
1 (9-inch) frozen unbaked deep-dish piecrust shell
2 large eggs
1 cup evaporated milk
1 TBSP chopped fresh flat-leaf parsley
1 tsp salt
1/4 tsp garlic powder
1/4 tsp ground black pepper
Preheat oven to 350 degrees F. Brown sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until sausage crumbles. Remove from skillet; reserve 1 Tbsp. drippings in skillet.
Sauté onion and bell pepper in hot drippings over medium-high heat 3 minutes or until tender. Stir together cheese, flour, sausage, onion, and bell pepper. Place piecrust shell on a baking sheet, and spoon mixture into piecrust.
Whisk together eggs and next 5 ingredients in a bowl until smooth; pour over sausage mixture.
Bake quiche for 35 to 40 minutes or until golden brown and set. Serve immediately or let cool a bit then refrigerate up to 2 days.
1 cup (about 4 ounces) grated Gruyère cheese, divided
3/4 cup sour cream, divided
1 1/2 cups chopped onion, divided
3/4 tsp salt, divided
1 tsp freshly ground black pepper, divided
1 large egg, lightly beaten
1 (20-ounce) package refrigerated shredded hash browns
1/4 cup canola oil
2 1/2 oz. pancetta, chopped
1 cup chopped red bell pepper
1 1/4 cups whole milk
5 large eggs, lightly beaten
Combine 1/2 cup cheese, 1/4 cup sour cream, 1/2 cup onion, 1/4 teaspoon salt, 1/2 teaspoon black pepper, and 1 egg in a large bowl, stirring to combine.
Stir in hash browns.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat; spread hash brown mixture into pan, and cook 7 minutes or until browned on one side.
Drizzle hash brown mixture with remaining 2 tablespoons oil; flip with a spatula, and cook 7 more minutes or until browned on the second side. Spoon evenly into the bottom of a lightly greased 3-quart baking dish.
Add pancetta to skillet over medium-high heat; cook, stirring frequently, 2 minutes.
Add red bell pepper and remaining 1 cup onion; cook, stirring occasionally, 2 minutes.
Whisk together milk, 5 eggs, remaining 1/2 cup cheese, remaining 1/2 cup sour cream, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper in a medium bowl.
Stir pancetta mixture into egg mixture, and pour over hash browns.
Cover with aluminum foil, and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees F. Bake, covered, 50 minutes or until top is browned and eggs are set.
(Adapted from Magnolia Days)
Roasted red peppers
Variety of deli meats such as: Ham, Salami and prosciutto
I may even go crazy and add a grape or small yellow tomato in there for fun...and you can serve it naked (meaning no "dressing"), OR you can drizzle with a balsamic vinaigrette or Italian dressing to add some extra flavor. I'm going to drizzle it in a tupperware dish, and then refrigerate allowing the flavors to permeate the ingredients, THEN place the skewers on a platter for serving.
Cinnamon Whipped Cream
Heat oven to 350 degrees F. Spray bottom and sides of 13x9-inch pan with cooking spray.
In medium bowl, mix oats, flour, brown sugar and 1 teaspoon cinnamon.
In 10-inch nonstick skillet, cook 1 tablespoon butter and the apples over medium heat, stirring frequently, about 5 minutes or until apples are tender. Set aside.
In large bowl, beat cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; top evenly with cooked apples.
When ready to serve, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in powdered sugar, 1/2 teaspoon cinnamon and the vanilla. Increase speed; beat mixture until stiff peaks from. Top cake with whipped cream.
*Note: the whipped cream can be made a day earlier and stored in the fridge.
(Adapted from I heart eating)
1 (3 oz.) bag unpopped Popcorn
1/4 cup butter
1 (10 oz.) bag marshmallows
1 cup pretzel pieces
1 cup mini or regular M&M's
1/2 cup mini chocolate chips
Pop popcorn according to package directions. Set aside to cool.
In a large pot, melt butter over low heat.
Add marshmallows, and cook, stirring regularly, until melted.
Remove any un-popped kernels from popcorn, and stir popped popcorn into marshmallow mixture.
Add pretzel pieces, and stir in to combine.
Using a 1 cup measuring cup for large popcorn balls or a 1/2 cup measuring cup for small popcorn balls, scoop out popcorn mixture.
Shape into balls. If the mixture sticks to your hands, spray your hands lightly with nonstick cooking spray.
Press M&M's and mini chocolate chips into the outside of the popcorn ball.
Let cool to room temperature before serving.Can be made a day ahead and stored in an airtight container.
Here's another recipe that's a blast from the past. I've been making this recipe since high school - there are lots of variations (chocolate only, added marshmallows, butterscotch only), but this version is my favorite. It's the perfect combination of salty and sweet that I love. AND it's great for a FALL game, because it's cool enough so the chocolate won't melt at your tailgate.
1 large bag of semi-sweet chocolate morsels
1 large bag of butterscotch morsels
1 small can of planters peanuts
1 can dry chinese noodles
Melt morsels in sauce pan stirring constantly over medium-low heat. Turn off the stove and add remaining ingredients. Drop in tablespoonfuls onto cookie sheet covered with wax or parchment paper. Place in freezer until solid; then refrigerate in an airtight container.
NOW THE FUN PART! ;0)
***It's Halloween weekend, so I thought I'd go with a Halloween-ish drink. It's Atlanta, Georgia though, so if the weather ends up being warm, I may go with a lighter beverage. But this one sounded perfect for this game:
HALLOWEEN DARK AND STORMY
(Adapted from punchdrink.com)
2 ounces rum (24 oz for my tailgate)
1 ounce lime juice (12 oz for my tailgate)
4 ounces ginger beer (dry and spicy such as Fever Tree) - 48 oz for my tailgate
In a Collins glass, add rum and lime juice. Add ice and top with ginger beer.
Alternately, IF the weather is still very warm (Atlanta, GA in October!), we'll go with a lighter beverage. Our favorite seems to always be this one:
GEORGIA TECH GREYHOUND
1 ounce St-Germain liqueur
2 ounces pale yellow grapefruit juice (fresh squeezed if you can find it)
1 lemon wedge
So one of the hottest things to accessorize with this season is a choker. Whether it's made of metal or rope or some sort of fabric, they look sort of retro and can really change a boring outfit and make it pop! So when I saw these collegiate ones online at Tailgate Tees By Gabby, obviously I HAD to have one from Georgia Tech! So adorable! They'll make one for ANY college (they tell me). Hoping mine arrives before this tailgate (they didn't have GT on hand so said it would take 3 weeks)!