Tuesday, October 12, 2010

Tailgating Fare - Clemson Style!

Now Y'all, it doesn't get much better than Clemson Tailgating!!  I must say, my first experience in Death Valley was truly awe-inspiring!  I hope you'll enjoy some of my favorite game-day recipes this season!

"Yes, there's something in these hills where the Blue Ridge yawns it's greatness."
xoxo, Alison J. 

Bacon, Onion & Cheese Hash Brown Casserole

6 slices of bacon
1 cup chopped onions
2 teaspoons chopped garlic
(1) 32 oz. package frozen, grated hash brown potatoes
1 1/2 cups shredded reduced fat Cheddar (or your favorite type of cheese)
1/2 cup chopped spring onions
1/2 cup reduced fat sour cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
(1) 10.75 oz. can 98% fat free cream of mushroom soup

Preheat oven to 350.  In a large skillet over medium heat, cook bacon until golden brown and crispy.  Drain bacon strips on paper towels and crumble into pieces.  Wipe out your pan and add onions and garlic.  Cook for a few minutes; stir in potatoes.  Cover and cook for 15 minutes.  Remove lid for occasional stirring.

Meanwhile, combine bacon, 1/4 cup of cheese, spring onions, sour cream, salt, pepper and soup in a large bowl.  Add potato mixture and stir to combine.  Pour into a greased 11x7 casserole dish and top with remaining cheese.  Cover with aluminum foil and bake for 30 minutes on 350.  Uncover and bake for an additional 30 minutes, or until bubbly and delicious-looking!

*Note: This is a great make-ahead recipe.  If refrigerated, remove and let stand at room temperature for 15 minutes before beginning the baking process.
Adapted from Cooking Light Magazine 

Sausage and Cheese Mini Muffins are great to serve with Hash Brown Casserole!
Spinach Balls (Missy's Fave!)

(2) 10 oz. packages frozen, chopped spinach
2 cups herb-seasoned stuffing mix
1 cup grated Parmesan cheese
4 eggs, slightly beaten
3/4 cup butter, softened
1/2 teaspoon pepper
1/4 teaspoon fresh nutmeg
1/4 teaspoon freshly minced onion

In a large bowl, combine all ingredients; mix well.  Shape by rounded teaspoons into small balls.  Place on lightly greased baking sheet.  Bake at 350 degrees for 20 minutes, or until firm and slightly golden on top.  Makes 3-4 dozen bite-sized appetizer balls.

Quick-n-Tasty Meatball Sliders

1 package slider buns
Pre-cooked meatballs
1 jar of your favorite marinara sauce
Pre-sliced Mozzarella Cheese

Combine meatballs in marinara sauce on the stove over medium heat until meatballs are hot throughout.  Slice cheese into squares that are approximately the size of the bun.  Slice open buns and pinch out some of the bread in the bottom half.  This creates a "bed" for the meatball!  Spoon meatballs into each roll and top with slice of cheese.  Place on either a microwaveable platter and nuke for about 15 seconds to melt the cheese.  Or if you have a large batch, place them on a baking sheet and pop in a 350 degree preheated oven for about 5 minutes, or until cheese has begun to melt.  

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