BIG COLLEGE FOOTBALL GAMES – LABOR DAY WEEKEND


Are you ready for some football?

Game Day Recipes for 4 of the big games scheduled this weekend.  These can be used all season for any tailgating or homegating parties.

Baby Hot Browns Appetizer photo by Kathy Miller

Saturday, Sept. 1,

Tennessee vs West Virginia- 3:30 pm in Charlotte NC, Belk College Kickoff

Auburn vs Washington-3:30 pm in Atlanta, GA, Chick-fil-A Kickoff Game

Alabama vs Louisville-8:00 pm in Orlando, FL, Camping World Kickoff

Monday, Sept. 2,

LSU vs Miami-7:30 pm, Arlington, TX, AdvoCare Classic

TENNESSEE- UNIVERSITY OF TENNESSEE, in Knoxville, TN

GREEK 7 LAYER DIP

Seven Layer Greek Dip photo by Kathy Miller

Greek 7 Layer Salad 2 photo by Kathy Miller

Tennessee is my alma mater and I will be rooting for the Big Orange all season.

***This dip is back by popular demand!  I have served this all summer and it is a big hit!

Friend and fellow UT alum,  Joy Georges McCabe featured my recipe on Knoxville’s WBIR Live at Five at Four in her cooking segment.  Joy used store bought hummus.  My recipe calls for homemade hummus, but I tried it with store bought the other night when I had to prepare something in a hurry and it was just as good.  I did add a little extra lemon juice to the store bought because I like my hummus to be very lemony.

Greek 7 Layer Salad photo by Joy McCabe

INGREDIENTS

  • 8 ounces hummus (recipe below) or store bought
  • 1 cup Greek yogurt
  • 1 clove garlic, minced
  • 1 teaspoon fresh chopped dill
  • juice from 1/2 lemon
  • 1/2 teaspoon lemon zest
  • 2 tablespoons vidalia onion (sweet)
  • 1 cup English cucumber diced
  • 1 cup tomato, diced and seeded
  • 1/2 cup Kalamata olives, sliced
  • feta cheese
Hummus Recipe

Ingredients

  • 2 cups canned chickpeas, drained (reserve a little liquid)
  • 1 teaspoon kosher salt
  • garlic cloves, minced (about a teaspoon)
  • 1/3 cup tahini (sesame paste -found in the peanut butter section of your grocery store)
  • 6 tablespoons freshly squeezed lemon juice ( 2 lemons)
  • 1-2 tablespoons reserved liquid or water
  • 8-12 dashes hot sauce (your favorite!)
  • pine nuts for topping

Instructions for Hummus

  1. Place all ingredients in food processor and whirl away until coarsely pureed. Taste for seasoning. Add pine nuts on top.
  2. Drizzle with a little olive oil if desired.
  3. Serve chilled or at room temperature.

 Instructions for 7 Layer Dip

 
  1. In a small bowl, combine yogurt, garlic, dill, lemon juice, salt and freshly ground pepper. Set aside.
  2. In a serving dish, layer the hummus, yogurt mixture,  onion, cucumber, tomatoes, feta and olives.
  3. Serve with pita chips or baked corn chip
   

By KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

AUBURN UNIVERSITY in Auburn, AL

Friend and avid Auburn fan, Pam Hope volunteered several Auburn Recipes when I visited Auburn during my tailgating travels.

CHOCOLATE CHIP CHEESE BALL

This is sweet and such a surprise to fans expecting a typical cheeseball…perfect as a dessert.

Chocolate Chip Cheese Ball photo by Kathy Miller

Ingredients

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1/4 teaspoon vanilla extract
  • 3/4 cup confectioners sugar
  • 2 tablespoons brown sugar
  • 3/4 cup chocolate chips
  • 3/4 cup chopped pecans
  • graham crackers

Instructions

  1. Beat cream cheese, butter, and vanilla until fluffy.
  2. Gradually add sugars; beat just until combined.
  3. Stir in chocolate chips.
  4. Cover and refrigerate 2 hours.
  5. Place on plastic wrap, shape into a ball.
  6. Refrigerate at least 1 hour.
  7. Just before serving, roll cheese ball in pecans.
  8. Serve with graham crackers.

Notes

This is a surprise to most guests. It looks like the traditional cheese ball, but when people bite into it--WOW so sweet and so good!

Pam Hope via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

LOUISVILLE-UNIVERSITY OF LOUISVILLE in Louisville, KY

 Louisville is known for Hot Browns,  originally created at The Brown Hotel in Louisville, Kentucky.

This is a wonderful appetizer version of the legendary Hot Brown Sandwich perfect for a homegating party.

BABY HOT BROWNS

Baby Hot Browns Appetizer photo by Kathy Miller

Baby Hot Browns

Serving Size: 12-24

Ingredients

  • 24 party bread slices
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 cup milk
  • 1 1/2 cup sharp cheddar shredded cheese
  • 1 1/2 cup roasted turkey, chopped or shredded
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper
  • 1/2 cup grated parmesan
  • 6 slices bacon, cooked and crumbled, divided
  • 5 plum tomatoes, thinly sliced

Instructions

  1. Arrange bread slices on lightly greased baking sheet. Broil 3 to 4 minutes.
  2. Melt butter in saucepan on low, add flour, and cook, whisking until smooth. Gradually whisk in milk until thick and bubbly.
  3. Add cheese until melted.
  4. Stir in turkey, salt, and pepper. Top bread evenly with mixture. Sprinkle evenly with parmesan and 1/2 bacon.
  5. Bake at 500 degrees for 2 minutes until parmesan melts.
  6. Top with tomato and sprinkle with remainder of bacon.

Notes

An appetizer version of the famous Brown Hotel's Hot Brown Sandwich

By Lisa Cochran via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

LSU- LOUISIANA STATE UNIVERSITY in Baton Rouge, LA

HAM AND OKRA ROLLUPS

Okra and Louisiana go together.  Okra is the ingredient that makes gumbo…gumbo.

Ham and Okra Rollups photo by Kathy Miller

Ham and Okra Roll-ups

Serving Size: 80-100 pieces

Ingredients

  • 1 (1 pound) package sliced ham
  • 1 (16 ounce) jar of pickled okra (sometimes I need 2 jars)
  • 8 ounces cream cheese, softened
  • 1 (2.25 ounce) can chopped black olives
  • 1 jalapeño pepper, seeded & finely chopped
  • garlic salt
  • pecans, finely chopped (a handful)

Instructions

  1. Pat ham slices dry between paper towels.
  2. Mix together cream cheese, olives, jalapeño pepper, garlic salt, & pecans.
  3. Spread mixture on each ham slice, getting close to the edges and not too thick.
  4. Trim off the stem end of the okra. Place 1 or 2 okras on the short end of the ham slice and roll tightly. (I very often use 2 okras the pointy ends over lapping in the middle. You want the okra to fill the ham roll as much as possible when you slice it.)
  5. Put in a container with a tight lid after wrapping rolls in plastic wrap. Refrigerate overnight or for several hours. Slice about 1/2” thick and serve on a platter. Men love this recipe.

Notes

Very unusual and look so pretty. Love using a Louisiana staple, okra. Okra is that special ingredient in most gumbos.

By Linda Roy via KathyMillerTime

KathyMillerTime

Recipe Printed from www.kathymillertime.com

Watch for more tailgating recipes throughout the football season.

Come celebrate with me.  I’ll save you a seat at the table.

5 Comments

  • Bob says:

    I think I’m going to have to order the Baby Hot Browns. Hope it’s an all you can eat buffet!❤️

  • Kathy Miller says:

    They are good! Hope you are doing well Bob!

  • Joy McCabe says:

    I’ll be serving your 7 Layer Greek Dip at UT’s first home game- love that stuff! I’m also liking the idea of your Ham and Okra Roll Ups- YUM! Can’t wait for football!

  • Kathy Miller says:

    Wish I could be at your tailgate Joy! No one does it better than you. Go Vols!!! The okra rollups are surprisingly good, especially if you like pickled okra.

  • Dave Miller says:

    We will be tailgating with lobster and steaks from Baa Haaba tomorrow. Go Vols, Gators and Blue Devils!

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