Thursday, August 30, 2012

I love living in the South where we women love our college football as much as our men do! Here are a few great game-day recipes I think you'll enjoy :) The Potato Chip Dip is a recipe from my best friend, Tina, and I'm warning's addicting!

4 tablespoons olive oil
4 tablespoons course-grain mustard
1 teaspoon each of salt, pepper, garlic powder and onion powder
2 (1-pound) pork tenderloins
Combine oil, mustard and seasonings in a large ziplock bag.  Add the pork tenderloins and seal the bag.  Use your hands to work the marinade into the pork.  Chill 8 hours or overnight and turn the bag over every so often.   Grill tenderloins on medium-high heat for 30 minutes, turning every 10 minutes.  The temperature of the meat should be 160.  You may also bake the tenderloin in a 450 oven for 25 minutes.  Let the pork stand for 10 minutes before slicing.  Delicious with Jezebel Sauce!
1 (18-ounce) jar pineapple preserves
1 (18-ounce) jar apple jelly
4 tablespoons horseradish
1 tablespoon course-ground pepper
1 teaspoon ground mustard
Mix all together and place in the fridge overnight.  You may add more horseradish and/or pepper to your liking.  This is wonderful served with pork, chicken and sausage.  It will keep in the fridge for about 3 weeks in an airtight container.
Black-eyed Pea Salad
½ cup vegetable oil
¼ cup vinegar
¼ cup sugar
2 cans black-eyed peas, rinsed and drained well
1 red bell pepper, chopped
½ onion, chopped
1 green pepper, chopped
2 fresh jalapeno peppers, seeded and chopped (I suggest wearing gloves when you do this)
Place all veggies and peas in a bowl.  Mix oil, vinegar and sugar together and pour over veggies and peas.  Refrigerate for 4-6 hours before serving.  Stir well before serving.
Potato Chip Dip
1 pack dry Ranch Dressing Mix
1 (16-ounce) carton sour cream        
2 cups sharp cheddar, shredded
¼ cup bacon bits
Mix all together and refrigerate at least 2 hours, or overnight is best.  Serve with your favorite chips.
1 cup whole milk
1 cup flour
1 teaspoon baking powder
1 teaspoon garlic powder
½ teaspoon Italian seasoning
1 beaten egg
1 cup sharp cheddar, shredded
1 cup pepperoni, chopped
Combine all ingredients and mix well; spoon into greased mini muffin tins and bake at 350 for 30 minutes or until puffy and golden brown.  Serve with your favorite Marinara sauce.  Makes 2 dozen.


No comments:

Post a Comment