WELCOME TO...
 THE TAILGATER
 The Monthly Tailgating Webzine

Sour Chocolate Chip Brownies

Ingredients:

½ cup butter or margarine, softened

1 cup packed light brown sugar

1 egg

1cup sour cream

1 teaspoon vanilla

½ cup unsweetened cocoa

½ teaspoon baking soda

¼ teaspoon salt

2 cups all-purpose flour

1 cup (6 ounces) semi-sweet chocolate chips

Powdered sugar

Preheat oven to 350 degrees Fahrenheit.  Butter a 13 X 9 inch pan.  Cream butter and brown sugar in large bowl until blended.  Add egg, sour cream and vanilla; beat until light.  Add cocoa, baking soda and salt; beat until smooth.  Blend in flour until well mixed.  Stir in chocolate chips; spread batter evenly in prepared pan.  Bake 25 to 30 minutes or until center springs back when touched.  Cool in pan on wire rack.  Sift powdered sugar over the top.  Cut into bars.

Blarney Stone Bars

h

Pre-heat oven to 350 degrees and lightly grease a 9-inch square baking pan.

Ingredients:

½ cup butter, softened

¾ cup packed brown sugar

2 eggs

1 tablespoon milk

1 teaspoon vanilla extract

¾ cup all-purpose flour

¾ cup quick cooking oats

½ teaspoon baking powder

¼ teaspoon salt

¾ cup English toffee bits

1/3 cup chopped pecans

¾ cup vanilla frosting

4 drops green food coloring               

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in eggs, milk and vanilla.   Combine flour, oats, baking powder and salt; gradually add to creamed mixture.  Fold in the toffee bits and pecans.

Spread mixture into the prepared baking pan.  Bake for 20-24 minutes or until a toothpick inserted in the center of the bars comes out clean.  Cool on a wire rack. 

While the bars are cooling, add food coloring to frosting.  When cooled, spread frosting over the bars.  Cut into diamond shapes.  Yields about three dozen bars.

Banana Chocolate Chip Muffins

Ingredients:

1-3/4 cups all-purpose flour

2/3 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup mashed ripe banana

(2 to 3 medium bananas)

1/3 cup shortening, margarine,

or butter

2 Tbs milk

2 eggs

1-1/4 cups of mini chocolate chips

Preheat oven to 350 degrees.

In a large mixer bowl combine 1 cup of the flour, the sugar, baking powder,

baking soda, and salt.  Add mashed banana; shortening, margarine or

butter; and milk.  Beat with an electric mixer on high speed for 2 minutes.

Add eggs and remaining flour; beat till blended.  Mix in by hand the mini

chocolate chips.

Pour batter into greased mini muffin pans, filling 3/4 of the way full.  Bake in

a 350 degree oven for approximately 8-10 minutes, or until lightly golden. 

Cool for 5 minutes on a wire rack.  Remove muffins from pan and let cool on

a wire rack.  Makes about 2-1/2 to 3 dozen.

These are also good as an appetizer while setting up your tailgate!

Big Mo' Frozen Hot Chocolate

Ingredients:
1 cup whipping cream
3 Big Mo bars broken into segments
2 tablespoons unsalted butter  
3 cups whole milk  
2 cups crushed ice  

Your favorite whipped topping  
1 Big Mo bar, frozen, cut into small pieces

To make the chocolate ganache*:

Heat the whipping cream until it just begins to boil. Turn off the heat and stir in the Big Mo candy bar segments; stir constantly until smooth, about 30 -45
seconds. Next stir in the butter until thoroughly blended and smooth as silk.
About 10 seconds. Let cool to room temperature.  
 

* Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream.

To make the drink:
 
Combine the chocolate ganache with the cold milk and crushed ice in a blender on high speed for 30 seconds or until the mixture has a slushy consistency. Pour into a large glass, top with a mound of whipped cream and frozen Big Mo pieces. Serve with an iced tea spoon for devouring.  
 
Either Creamy Caramel or Peanut Butter Big Mo’ will work well in this recipe

©Sagra Cooking LLC, 2007

-- The Big Mo¹ dessert recipes were created by chefs Robyn Cavallaro and Jim Zebert from Sagra Cooking. The two teamed up to produce a cooking competition in 2004 for the NASCAR team chefs called the "Crew Chef Challenge."  They also authored a cookbook entitled "Taste of Victory" a collection of their favorite race day recipes and those from fans across the country. For more information visit www.sagracooking.com.

Apple Cake

This cake is very moist and rich with apples.  It is easy to prepare, travels well and a great accompaniment to a tailgate or special dinner.

Ingredients:
1 cup shortening

1 ¾ cup sugar

4 eggs

2 cups flour

1 teaspoon cinnamon

1 teaspoon baking soda

6 medium diced apples

(optional:  2/3 cup chopped walnuts)

Preheat the oven to 350^o degrees.  Cream the shortening and sugar well.  Add the eggs and beat until smooth.  Add the flour, cinnamon and baking soda and mix well.  Add the diced apples and walnuts (if desired).  Pour into an un-greased pan 9x13x2 and bake for 1 hour.

-- Dottie Gentile, Hillsborough, NJ

Mandarin Orange Dessert

Ingredients:
2 pk. (3 oz. each) JELLO Tapioca Pudding

1 pk. (3 oz.) orange-flavored JELLO

2 T. sugar

3 c. boiling water

1/2 container Cool Whip

1 small can mandarin oranges

Combine Tapioca mix, orange-flavored JELLO and sugar in saucepan.  Add boiling water.  Cook over medium heat until thick and bubbling.  Remove from heat.  Let stand until cool.  Fold in Cool Whip and add mandarin oranges.  Pour into dish and chill.

Cherry Cheescake Pie

Ingredients:
2 – 8 oz. Cream cheese, softened

½ cup Sugar

½ tsp. Vanilla

2 Eggs

1 Prepared graham cracker crust

1 – 21 oz. Can of cherry pie filling

Mix cream cheese, sugar, vanilla and eggs.  Pour into graham cracker crust.  Bake at 350° for 40 minutes or until center is almost set.  Cool.  Refrigerate at least 3 hours.  Spread with cherry pie filling.

-- Tessie Eisner, Orlando, FL

Double Delicious Cookie Bars
A great tailgating finish and easy to make!

Ingredients:
½ cup margarine or butter

1 ½ cups graham cracker crumbs

1 can sweetened condensed milk

12 oz. package of chocolate chips

1 cup peanut butter chips

Pre-heat oven to 350 degrees (325 degrees for glass dish).  In a 13 x 9 inch pan, melt margarine or butter as oven preheats. Once butter is fully melted, remove from oven and evenly sprinkle graham cracker crumbs over butter.  Pour sweetened condensed milk over crumbs. Top with chocolate chips and peanut butter chips.  Bake 25 to 30 minutes or until lightly browned.  Cool - cut into bars.  Delicious!

Football Mud Pie
A great tailgating finish!

Ingredients:
2 pkgs. Dream Whip

2 pkgs. Instant Chocolate Pudding Mix -- 4 serving size

2 cups milk

¾ cups milk

1 tsp. Vanilla

1 9-in Graham Cracker pie shell

In a bowl mix Dream Whip and 1 cup of milk. Whip with an electric mixer on high for 6 minutes or until peaks form. Add pudding mix, vanilla and remaining milk, mix on low speed until well blended. Then mix on high for 2 minutes. Pour into Graham Cracker pie shell and chill for about 3 hours.

-- Tom Luhrs, Ft. Lauderdale, Fla.

Nut Filled Cookies

Filling Ingredients:
2 cups ground walnuts

½ cups granulated sugar

2 Tbsp. milk

3 egg whites, slightly beaten

Dough Ingredients:

½ lb. cream cheese

1 cups butter-flavored Crisco

2 cups sifted flour

Mix filling together thoroughly and set aside.

Mix cream cheese and shortening together in a bowl thoroughly with hands. Slowly add the sifted flour. Chill several hours or overnight.

Roll chilled dough onto a cloth that has been generously sprinkled with confectioner's sugar (dough will absorb about 1 cup) to about 1/8 inch thick. Cut into 2x2 squares and drop 1 teaspoon of the walnut filling on each and fold over. Place on a baking sheet. Bake at 375 degrees for 15 minutes.

Cool and sprinkle tops with confectioner's sugar.

-- Helen Scheier, Flemington, NJ

Trudy's Tailgating Brownies with Creamy Frosting

Brownies Ingredients:
½ cup butter or margarine

1 cup sugar

1 tsp. Vanilla

2 eggs

½ cup flour

1/3 cup cocoa

¼ tsp. baking powder

¼ tsp. salt

Frosting Ingredients:

3 Tbsp. butter or margarine, softened

3 Tbsp. cocoa

1 Tbsp. corn syrup or honey

½ tsp. Vanilla extract

1 cup powdered sugar

1 or 2 Tbsp. milk

Heat oven to 350 degrees.  Grease 9-inch square pan. Blend butter, sugar and Vanilla in a medium bowl; add eggs and beat well. Combine remaining ingredients and add to the egg mixture; beat until well blended.

Bake 20-25 minutes or until brownies begin to pull from sides of pan. Cool completely. Frost with Creamy Frosting. You can double the recipe and use a 9x11 pan.

Frosting:  In a small bowl, beat butter, cocoa, syrup and Vanilla. Add sugar and milk. Beat to spreading consistency (about 1 cup).

 -- Trudy Druschba, Shell Lake, WI

Apple Crisp

Ingredients:
10-12 Apples, such as Golden or Red Delicious, Macintosh, or Granny Smith

½ Tsp. ground cinnamon

¼ cup hot water (optional)

¾ cup butter

1 cup flour

1 cup sugar

Peel apple skin and slice apples into wedges. Coat a baking dish with shortening and layer the apples evenly (size of the dish depends on how many apples you use). Sprinkle cinnamon evenly over the apples, add water, and bake for 15 minutes at 400 degrees.

 In a separate bowl combine the butter, flour, and sugar mix into a crumb consistency. Sprinkle on top apples and bake at 400 degrees for 25 minutes or until topping turns brown.

This is best served hot. Either reheat it on your grill or buy the insulated casserole cover from our Tailgating Equipment Shop!

Aunite's Apple Cake

Ingredients:
5-6 Peeled Apples cut into chunks

2 tsp. cinnamon

5 Tbsp. sugar

4 cups flour

2 cups sugar

4 tsp. baking powder

1 tsp. salt

1 cup orange juice

1 cup vegetable oil

2 ½ tsp. vanilla

4 eggs

Sprinkle peeled and cut apples with cinnamon and 5 Tbsp. sugar.  Sift other dry ingredients into large bowl. Make a well in the center and add eggs and liquid and beat well. Pour half of the batter into a well-greased baking pan. Arrange half of the apple mixture on the batter. Pour in the remaining batter and top with the remaining apple mixture. Bake at 350° for 1-½ hours. Remove from the pan while it is still warm and cool on a rack.

-- Helen Weels, Flemington, NJ