Did we miss your favorite SEC team in “6 Tailgating Recipes From Around the SEC?” Not to worry, sports fans, we have the second half of the SEC fully represented here! And just like the last list, these recipes are sure to keep to gameday fun and exciting. Because nothing is more exciting than a good tailgate spread!
Go, Gators! Cheese Straws
¼ teaspoon cayenne pepper
2 cups self-rising flour
¼ teaspoon salt
2 cups shredded sharp cheddar cheese
1 cup room temperature butter, at room
1. Preheat the oven to 350°.
2. Sift together the flour, cayenne and salt and set aside.
3. Use electric mixer, cream together the butter and cheese until blended. Add the flour mixture slowly, beating at low speed, then continue to beat for 5 minutes, until very creamy, scraping down the sides of the bowl several times.
4. Use cookie press with a star tip to make 3-inch-long cheese straws. Leave at least ½ inch between each on an ungreased cookie sheet.
5. Bake for 10 to 15 minutes or until lightly browned. Cool on racks. Makes approximately 5 dozen cheese straws.
Go Big Blueberry Muffins
1⁄2 cup butter at room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1⁄4 teaspoon salt
2 cups all-purpose flour
1⁄2 cup milk
2 1⁄2 cups fresh or frozen blueberries
1 tablespoon granulated sugar, mixed with
1⁄4 teaspoon ground nutmeg
1 Heat oven to 375°.
2. Grease 18 regular-size muffin cups (or 12 large size muffins).
3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
4. Add eggs one at a time, beating after each.
5. Beat in vanilla, baking powder and salt.
6. Fold in half of flour then half of milk into batter; repeat.
7. Fold in blueberries.
8. Spoon into muffin cups and sprinkle topping onto each muffin.
9. Bake 15 to 20 minutes, until golden brown and springy to touch.
Missouri Tiger Stripe Brownies
Image Credit: Hunneedee
1 brownie mix with ingredients required in mix
8 ounces cream cheese, softened
5 tablespoons butter, softened
½ cup sugar
1 teaspoon vanilla
2 tablespoons flour
orange food coloring
1. Preheat oven to 350 degrees F.
2. Mix brownie mix with all required ingredients.
3. Spread ½ of the brownie mixture in 9×13 inch pan sprayed with cooking spray.
4. Mix cream cheese, butter, and sugar until light and fluffy. Add eggs, vanilla, and flour and mix well. Add orange food coloring to desired color.
5. Spread cream cheese mixture on top of batter in pan. Drop remaining brownie batter on top and pull a knife through to swirl colors.
6. Bake 30 minutes at 350 degrees.
Fit-For-A-Commodore Black and Gold Banana Pudding
2 (4.6-ounce) packages cook-and-serve vanilla pudding mix
4 cups milk
1 (8-ounce) container sour cream
8 (2.75-ounce) chocolate-marshmallow sandwiches, cut into eighths
3 bananas, sliced
1 (8-ounce) container frozen whipped topping, thawed
1. Cook pudding mix and 4 cups milk in a saucepan according to package directions.
2. Remove pan from heat; let stand 10 minutes.
3. Whisk in sour cream; let stand until pudding thickens.
4. Pour half of pudding into a 2-quart baking dish. Layer about 40 chocolate-marshmallow sandwich wedges evenly over pudding. Top evenly with banana slices and remaining half of pudding. Top with whipped topping. Arrange remaining sandwich wedges around outer edge of dish.
5. Cover and chill at least 2 hours or overnight.
War Eagle Cheese Crackers
½ cup canola oil
1 (1-oz) package Ranch dressing mix
3-5 tsp red pepper flakes
1 (13.7oz) box Cheez-Its
1. Preheat oven to 250.
2. In a large bowl, mix together all ingredients.
3. Spread crackers on large rimmed baking sheet.
4. Bake for 15-20 minutes, stirring halfway through.
5. Allow to cool and serve.
Mississippi State Red Velvet Cupcakes
Image Credit: CandysSweetsNTreats
4 ounces cream cheese, softened
2 tablespoons granulated sugar
1 ½ tablespoons lightly beaten egg (break egg, mix with fork, measure)
¼ teaspoon vanilla
1 cup plus 2 tablespoons all purpose flour
2 teaspoons unsweetened natural cocoa powder
½ teaspoon baking soda
¼ plus 1/8 teaspoon salt
½ cup vegetable oil
2/3 cup granulated sugar
1 teaspoon vinegar
1 large egg
1 tablespoon red food coloring
¾ teaspoons vanilla
3 tablespoons sour cream
1. Preheat oven to 350 degrees F.
2. Line 8 muffin cups with paper liners.
3. Prepare filling first. Beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.
4. In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt.
5. In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla and sour cream. Mix very well, then add the flour mixture and stir just until blended.
6. Measure out approximately 1/3 cup red mixture and set aside. Divide remaining red mixture among the 8 muffin cups – each cup should be a little over 1/3 of the way full.
7. Spoon cream cheese mixture over red mixture, dividing evenly between all cups.
8. Drop small spoonfuls of reserved red batter on top of cream cheese mixture, making a bulls-eye pattern.
9. Bake for 20-23 minutes. Let cool on a wire rack.
10. Carefully remove lift muffins from cups. Best served slightly chilled.
Gig ‘Em Churros
Image Credit: Pinteralexa
1 (17.3-oz.) package frozen puff pastry sheets, thawed
¼ cup sugar
1 teaspoon ground cinnamon
¼ cup melted butter
1. Preheat oven to 450°.
2. Unfold and cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1-inch-wide strips. Place strips on a lightly greased parchment paper-lined baking sheet. Bake 10 minutes or until golden brown.
3. Meanwhile, combine sugar and cinnamon. Remove pastry strips from oven, and dip in butter; roll in cinnamon-sugar mixture. Let stand on a wire rack 5 minutes or until dry.
LSU Cajun Fondue
1 cup light beer
2 cups shredded Monterey Jack pepper cheese
1 cup shredded Monterey Jack cheese
1 teaspoon cumin
1 ½ tablespoons flour
1 small finely chopped tomatoes
1⁄4 cup chopped cilantro
1 finely chopped jalapenos (optional) or 1 serrano pepper (optional)
Bread, apples or chips for serving
1. Chop tomato and place in a sieve to drain excess juice.
2. Place cheese in large mixing bowl. Toss with cumin and flour.
3. Add beer to fondue pot and boil for 2 minutes. Gradually add cheese by handfuls and stir until melted.
4. Fold in tomatoes and cilantro.
5. Reduce to heat to simmer.