Have Mercy! (Is it bad that I always think that in Uncle Jesse’s voice?) Just look at this pizza. It’s got all my favorites. A barbecue sauce base. Double the meat courtesy of both ground beef and bacon. Red onions, sweet bell peppers, diced tomatoes with a little bit of kick from some jalapenos for a perfect Western style veggie medley. Topped off with a fiesta blend of cheeses. Yes, yes, and yes again.
$5, $5 foot long …
You know the jingle I’m sure. And it’s a great deal, especially for such a generously proportioned sandwich. And not surprisingly, none of our kids have any trouble (at all!) putting one down in mere minutes. They’re easy, they’re good, and with children who inhale their food, the price is right on point for us.
Quick & easy, this creamy Hot Pimento Cheese Dip is a must-have appetizer for Game Day. It’s a savory snack, fit for feeding (and filling up) any crowd.
It’s that time of year again. The time when all the men in my household lose their damn minds every weekend, and several weeknight’s too, yelling at the TV so loudly our neighbors probably think someone’s in serious trouble. There’s fist bumps, and you better watch out or you just might get sandwiched in between two semi-grown men in the midst of a full-force chest bump. My traditional decor has been over run with black & yellow, and sit down dinners have taken a hiatus to full on living room, TV trays & folding tables and picnic on a blanket dinner, tailgate parties. Yes, it’s football play-off season. And no game, however intense, however exciting or disappointing, is ever complete without some of Mom’s meatballs. The sauces may change, but our love for the this party app. does not. And this year, I decided to spice things up a bit with a Honey Buffalo version.
As if a classic case of the Mondays wasn’t hard enough to to beat already, it’s also rainy. And it’s supposed to be rainy for most of the week. Talk about a lack-luster start to the week. But I’m not letting that stop me from bringing you this snack recipe.
I know, I know, such dedication. I mean it, I’m putting off my nap for it 😉 I kid, kinda.
Where are all my fellow football fans at?
Now, I freely admit, while I love the game and can in fact follow along and all the rest, my favorite party about game day is the food. Hey, there’s no shame in my game 😉
And who doesn’t love a good excuse to make an entire meal out of appetizers, assorted snack foods, and chips and dip?
Rich, Creamy Mushroom Sauce. Pepper Jack Cheese. Juicy Hamburger. Soft, Fresh Pretzel Bun.
Are you drooling yet? It’s ok, your secret’s safe with me. These burgers, with their amazing mushroom awesome-sauce deserve nothing less. It’s the highest compliment this recipe could hope to achieve. That and plates licked clean. Just one bite, and you’ll see. And trust me, these will definitely ‘knock your socks off!’
Seriously, what more could you want in a burger? This is totally indulgent and just screams ‘GAME DAY’ or ‘dude’ food. Just be careful not to indulge in them too often, or they might just ruin a burger for you if it’s served up any other way.
‘Knock Your Socks Off’ Tailgate Burgers
1 lb ground beef
6 full-size of 12 mini pretzel rolls
6 slices pepper jack cheese, cut in half to make 12 pieces if using slider-sized buns
mayonnaise to spread over the inside of the rolls
8 oz thinly sliced mushrooms
3 tbsp butter
2 tbsp minced garlic or 4 garlic cloves minced
1/2 cup diced white onion
1 tbsp Worcestershire sauce
1/2 cup heavy cream, or half and half
1/2 cup beef broth
1/2 tsp salt
1/2 tsp pepper
1 tbsp cornstarch + 2 tbsp cold water, mixed together
1/2 cup butter
2 tsp poppy seeds
2 tsp Worcestershire sauce
- Divide the ground beef into 6 patties, or 12 small patties if using rolls instead of buns. In a large skillet or dutch oven, cook the patties until browned on both sides and cooked completely through. After they’re cooked, set them aside, and discard excess grease.
2. In the same skillet, melt 3 tablespoons of butter. Add in the mushrooms and garlic, and sauté until the mushrooms are tender. Add in the Worcestershire sauce, cream, broth, salt, and pepper. Bring the sauce to a boil, stirring constantly, and then stir in the cornstarch mixture. Once the sauce has thickened, remove it from the heat and set it aside.
3. Slice open the pretzel buns and spread some mayo over the top and bottoms of each bun. Place the cooked patties on the bottom of bun and add the pepper jack cheese on top. Spoon a generous amount of the mushroom sauce over the top of each patty and replace the top of the bun. Put the assembled burger in a greased 9 x 13 baking dish. Melt the 1/2 cup of butter for the topping and stir in the poppy seeds and Worcestershire sauce. Spoon the melted butter over the top of the sliders. Cover the dish tightly with foil and bake at 375 degrees for about 15 minutes. Serve hot.
recipe adapted from Knock Your Socks Off Tailgate Sliders
Just the right amount of creamy and crunchy textures, with a little zip of horseradish and the tang of gourmet mustard– Roast Beef & Horseradish Dijon Cream Cheese Snack Crackers couldn’t be more perfect. These feisty little bites make a great appetizer for any gathering, an easily pack-able lunch or a quick grab and go snack.
Skip the takeout menu, and still enjoy the flavors of your favorite to go dish without the wait. Served with homemade ‘chips’, this Crab Rangoon Dip with Wonton Chips is an easy, creamy dip that tastes just like your favorite Asian appetizer.
So you wanna know how we know school’s almost out for summer around these parts? When Mom makes two batches of Jello pudding pops for you to have for breakfast, that’s how! In my defense though, they do have milk in them (an essential part of any breakfast. am I right??) and they are sugar free (because I both like and pity their teachers). I’ll currently be accepting ‘Mom of the Year’ award nominations. Breakfast isn’t the only thing we slack at when the school year draws to a close. There’s too much to do, and too many hours in the day to waste slaving away in the kitchen every night. Helllooo snack suppers!
Usually these involve several plates on the table featuring various crackers, nuts, cheeses, veggies, and some oh-so-yummy dips. BUT … There are nights when snack suppers mean totally yummy, not necessarily good for you, we just needed an excuse to eat this and call it a meal, things. I’m pretty sure these meatballs speak for themselves. They’re ooey. They’re gooey. They’re cheesy. And they are friggin delicious!!
Ooey, Gooey Cheesy Meatballs
1 slice bread
1/4 cup milk
1 pound ground beef
1 small onion, grated
1 tablespoon sour cream
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup mayonnaise
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan
1. Line a baking sheet with foil; then lightly coat the foil with nonstick spray. In the bowl of a food processor, pulse the bread until they resemble crumbs.
2. Heat a small skillet over medium heat. Add the bread crumbs and toast until golden brown, about 4-5 minutes.
3. In a small bowl, combine the toasted bread crumbs and milk; let stand until all of the milk is absorbed.
4. In a large bowl, add the breadcrumb mixture, ground beef, grated onion, sour cream, egg, salt and pepper. Using a wooden spoon or clean hands, stir until well combined.
5. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs and place on onto prepared baking sheet.
6. Drizzle a small amount of mayonnaise on each meatball. (A squeeze bottle or Ziploc bag is perfect for this.)
7. In a small bowl, combine the mozzarella and Parmesan. Sprinkle each meatball with 1 tablespoon cheese mixture.
8. Bake at 400 degrees until the cheese has melted and is slightly golden brown, about 15-20 minutes. Broil for an additional 2-5 minutes, or until the cheese has crisped up.
recipe originally from Damn Delicious