After months and months of waiting, COLLEGE FOOTBALL IS FINALLY HERE!!! Excited doesn't even begin to describe our feelings right now. We can't wait to see what happens when Jadeveon Clowney takes the field tonight- hopefully it will be similar to the last time...
It's still painful/amazing to watch...
As excited as we are for the game, we are probably more excited for the tailgates!!!!!! We've got four of our favorite bite-sized recipes for y'all so you can blow everyone's socks off when you show up on Saturday.
1. Mac n' Cheese Bites
 |
| via PantryChef |
Time: 20-25 min.
Servings: 48 mini macs
Servings: 48 mini macs
1/2 lb. elbow macaroni
1 1/2 tbsp. unsalted butter, plus more for brushing
1/4 c. Parmesan cheese, grated
2 tbsp. all-purpose flour
3/4 c. milk
1 c. cheddar cheese, shredded
1 c. deli-sliced American cheese, chopped
1 egg yolk
1/4 tsp. paprika
1 1/2 tbsp. unsalted butter, plus more for brushing
1/4 c. Parmesan cheese, grated
2 tbsp. all-purpose flour
3/4 c. milk
1 c. cheddar cheese, shredded
1 c. deli-sliced American cheese, chopped
1 egg yolk
1/4 tsp. paprika
Preheat the oven to 425°. In a large pot of boiling salted water, cook the macaroni about 5 minutes. Drain pasta. Spray mini muffin tins with non-stick spray. Sprinkle muffin cups with 2 tbsp. of the Parmesan. In a large saucepan, melt butter. Whisk in flour over medium heat for 2 minutes. Whisk in milk and cook, whisking constantly, until boiling, about 5 minutes. Add cheddar and American cheeses and whisk until melted. Take the saucepan off the heat and whisk in the egg yolk and paprika. Fold in the drained macaroni. Spoon macaroni into muffin cups. Sprinkle the remaining 2 tbsp. of Parmesan on top. Bake the mini macs in the oven for about 10 minutes, until golden. Let cool for 5 minutes. Yum!
 |
| via Check It Out |
Mini Pecan Pies
1 frozen pie crust (thawed and rolled out into as close to asquare as you can get it)
1 frozen pie crust (thawed and rolled out into as close to asquare as you can get it)
Once you've rolled out your crust, cut out an even number of squares (about 1 inch squares) I got 16 squares out of my crust. Use mini muffin pans that have been sprayed and floured and form little pie crusts in each space using your pie crust squares. Bake the crusts for 10 minutes at 350 degrees.
Pecan Pie filling:
1/2 cup powdered sugar
1/4 cup butter
1/4 cup corn syrup
1/2 cup chopped pecans
While the crusts are baking, combine the butter, powdered sugar and corn syrup in small saucepan over medium heat. Bring to a boil while stirring frequently. Stir in chopped pecans, turn off heat and mix well. This recipe is good for 16-20 mini pecan pies, double the recipe for 36 or 40 mini pies.
Pour your pecan mixture in each baked crust, bake for another 5-8 minutes. Let the mini pies cool a bit before removing from the pan.
1/2 cup powdered sugar
1/4 cup butter
1/4 cup corn syrup
1/2 cup chopped pecans
While the crusts are baking, combine the butter, powdered sugar and corn syrup in small saucepan over medium heat. Bring to a boil while stirring frequently. Stir in chopped pecans, turn off heat and mix well. This recipe is good for 16-20 mini pecan pies, double the recipe for 36 or 40 mini pies.
Pour your pecan mixture in each baked crust, bake for another 5-8 minutes. Let the mini pies cool a bit before removing from the pan.
 |
| via Plain Chicken |
In case you have an early kick-off, these bite-sized breakfast treats are absolute perfection! (Plus this recipe is SUPER simple!!)
2 (10 count) cans flaky biscuits (Grands Jr.)
1 lb. sausage (Tennessee Pride)
2 cups shredded cheddar cheese
1 lb. sausage (Tennessee Pride)
2 cups shredded cheddar cheese
Preheat oven to 400.
Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.
Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers.
Place sausage-cheese ball in each biscuit cup.
Bake for 8 to 10 minutes or until biscuits are browned and sausage balls are bubbly.
Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.
Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers.
Place sausage-cheese ball in each biscuit cup.
Bake for 8 to 10 minutes or until biscuits are browned and sausage balls are bubbly.
BONUS!!
 |
| via Leanne Bakes |
Click here for the recipe for these yummy donut holes! You'll be everyone's favorite if you roll up with these babies.
No comments:
Post a Comment