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Updated December 26, 2014
(16 ounce) pound of bacon
(14 ounce) package of little smokie sausages
Preheat oven to 350°F. Line a baking sheet or jelly roll pan with tin foil.
Using kitchen scissors cut your bacon into thirds. There’s no need to cut each individual piece; cut the whole slab at one time.
Wrap 1/3 of each bacon slice around a smokie and secure it with a toothpick. After you have wrapped all of the smokies, place them on the baking sheet and sprinkle brown sugar on top of each smokie.
Bake sausages for 40-45 minutes or until the bacon is crispy and the brown sugar has melted.
Serve immediately or keep warm in a slow cooker.
Honey-Garlic Glazed Meatballs
2 large eggs
¾ cup milk
1 cup dry bread crumbs
½ cup finely chopped onion
2 teaspoons salt
2 pounds ground beef
4 garlic cloves, minced
1 tablespoon butter
¾ cup ketchup
½ cup honey
3 tablespoons soy sauce
1. In a large bowl, combine eggs, and milk. Add the bread crumbs, onion, and salt.
2. Crumble beef over mixture and mix well.
3. Shape into 1-inch balls. Place the meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400º for 12-15 minutes or until meat is no longer pink.
4. Meanwhile, in a large saucepan, saute garlic in butter until tender, but not brown. Stir in the ketchup, honey, and soy sauce. Bring to a boil. Reduce heat cover and simmer for 5 minutes.
5. Add meatballs to the sauce. Carefully stir to evenly coat. Cook for 5-10 minutes.
6. Serve as appetizers or as a mealtime meat dish.
Yield: 5-4 dozen, depending on meatball size
My Deliciously Easy Sideline Spread for Game Day
Popcorn Chicken Shooters
Everyone likes popcorn chicken but not everyone likes the same dips. These Popcorn Chicken Shooters give a variety of portable options.
Guests can grab a shooter of their favorite dip and continue grabbing Tyson® Any’tizers® Popcorn Chicken during the game. Barbecue sauce, ranch, and sweet and sour sauce are great dip options, as well as honey and ketchup.
Lit’l Smokies ®Dogs
Hillshire Farm® Lit’l Smokies ® Smoked Sausages are a must-have for any party in our house. This time I did something different instead of just tossing them in the Crock-Pot with barbecue sauce like I usually do.
I baked the smokies in the oven and placed them on dinner rolls with a little barbecue for Lit’l Smokies® Dogs! I used the tops of sweet rolls but you can also use dinner rolls cut almost in half so they split it like a bun.
Roast Beef and Provolone Sliders
Sliders are a game day favorite for my family. So easy to make and so many different options. This time I went with Hillshire Farm® Roast Beef and provolone cheese. A touch of spicy mustard spread on the top bun and you’ve got a deliciously easy slider.
Sweet rolls work perfectly for sliders because you can lay the bottom half in the pan, layer your toppings, and place the tops right back on top. Cover with foil and toss them in the oven at 350 for about 20 minutes. Easy, peasy, and cheesy!
Score a touchdown at your local Walmart where you’ll find Tyson products to prepare your sideline spread for game day! Save some time with the ease of Walmart grocery pick-up and enjoy more time watching your team win!
- 8 apples - peeled, cored and sliced
- 1 (32 ounce) package sauerkraut with juice
- 4 (16 ounce) packages cocktail-size smoked link sausages
- 1 (12 fluid ounce) can cola-flavored carbonated beverage
- 1 ½ cups apple juice
- ½ cup brown sugar, or to taste
Place the apples, sauerkraut with juice, and smoked sausages into a slow cooker.
In a bowl, stir together the cola, apple juice, and brown sugar until the sugar dissolves. Pour the cola mixture into the slow cooker. Stir to combine, cook on High for 2 hours, then on Low for 6 to 8 hours.
REFRIED BEAN DIP RECIPE
During my last pregnancy I had an overwhelming craving for bean dip. I wasn’t sure exactly what I was looking for but I was sure if I tasted enough bean dips I would find the right one to satisfy the craving.
I tried Taco Bell and drove around to every local restaurant in South Florida and nothing came close to what I wanted.
Growing up in Arizona we had a plethora of Mexican restaurants that were known just for their bean dip and that’s sooo what I wanted.
Just a couple thousand miles too far away.
I never did find one that did the trick until now…when I’m not pregnant anymore.
There are some foods that I ate while I was pregnant and honestly still have a hard time eating now because they bring back such strong memories of how sick I was.
Don’t let my wacky hormones fool you…those recipes are good. I’m just being honest.
WHAT IS IN BEAN DIP
This bean dip is pretty simple. Beans, salsa, cheese, cream cheese, sour cream, chili powder and cumin. It’s the ultimate combo and is seriously one of the best bean dips I’ve ever had.
But this, THIS is the dip. Couldn’t be anymore perfect. This is everything I ever wanted when I was pregnant…and not pregnant.
HOW TO MAKE BEAN DIP
This recipe was meant for the slow cooker but due to my procrastination I’ve found that it can also be done in the oven and even the microwave (ultra procrastinator).
Merchandise and Community Relations
Anna Striano started with the Pensacola Blue Wahoos in 2017 after working with the Class-A Advanced High Desert Mavericks. Born and raised in the small mountain town of Big Bear Lake, CA, she graduated from Grand Canyon University with her Bachelor of Science in Sport Management and her MBA with an emphasis in Sports Business. When not at the ballpark, she enjoys reading, spending time at the beach with friends, hunting down the perfect taco spot, and cheering on the LA Kings and Chargers.
Super Bowl, Tailgating and Game Party Appetizers and Bread Recipes, page 2
Mexican Buffalo Chicken Dip
Monday Night Hot Wing Dip
Onion Ring Loaf
Pepperoni Pizza Stuffed Biscuits
Personal Buffalo Dip Bowls
Pesto Party Dip
Philly Stuffed Pies
Pig Skins with Sharp Cheddar
Popcorn Touchdown Centerpiece with Chocolate Coated Bananas
Pulled Pork Nachos
Salmon Cream Cheese Ball
Sauerkraut Balls with Mustard Sauce
Seven Layer Fiesta Dip
Shrimp Dip Miami
Sloppy Joe Meatballs
Southwest Artichoke and Spinach Dip
Spicy Cheeseburger Nacho Dip
Super Bowl Layered Pizza Dip
Super Bowl Superoll
Super Bowl Taco Bean Dip
Sweet Chili Meatballs
Sweet Onion and Cheddar Dip
Taco Salad Dip
Texas Trash Dip
The Big Game Chex Mix
Touchdown Taco Dip
Wing That Cheese Football
Yummy Super Bowl Appetizer
Bread and Crackers
Bloomin' Onion Bread />
Football Cheddar Crackers />
Football Season Cornbread
Jalapeno and Cheese Focaccia
“[Chelsea] came up with the idea for Gaelic mustard. It was long before using local ingredients in local food was big.” — Lee Madison, Crooked Condiments
From Farm to Jar: Jams, jellies, mustards, and artisan foods
The one time I tried to make pickles, I ended up with a hot watery mess of broken glass, vinegar, and cucumbers. Luckily for me, there are now numerous regional artisans handcrafting delicious condiments, using regionally grown ingredients and traditional recipes. Here are the stories of three mountain businesses that put delicious stuff in jars, which is especially great for those of us who are canning-challenged.
Copper Pot & Wooden Spoon
The story of Copper Pot & Wooden Spoon is one of a small entrepreneurial idea taking off and quickly becoming much more. Jessica DeMarco started selling homemade jams and pickles at Haywood’s Historic Farmers Market in 2011 as a sideline business. At that time, she and her spouse were commuting from Waynesville, N.C. to Asheville to work full-time in the food and beverage industry and raising three sons. DeMarco’s flavorful take on traditional Southern preserves became so popular that she was able to quit her day job and devote herself to expanding her business closer to her Waynesville home.
Today, Copper Pot & Wooden Spoon is a full-time gig for both DeMarco and her brother, Dan Stubee. With three other employers, the siblings run a commercial kitchen with a walk-in retail space where they produce and sell a variety of handcrafted jams, pickles, and other artisan foods. Business is so good that they bring in extra hands to make it through “pickle days.”
Copper Pot & Wooden Spoon currently produces around 30 products a year. Favorites include Peach Moonshine Jam (made with moonshine distilled by Asheville’s Troy & Sons), Strawberry Whole Berry Jam, Dill Pickle Chips with garlic, Pickled Okra, Dilly Beans, and Pickled Ramps.
“The pickled ramps are really sought after. People love those because they are such a local Appalachian thing,” DeMarco says.
DeMarco’s products are all made with ingredients sourced as locally as possible and produced in small batches.
“We work directly with local farmers, and 90 percent of our ingredients come directly from them. In fact, we can get almost everything we need in Haywood County,” she says. “My cell phone is organized by types of produce.”
Because they are made from seasonal produce, once items sell out, they aren’t available until next year’s crop comes in. DeMarco admits that her commitment to sourcing produce primarily from Western North Carolina sometimes puts her in a pickle.
“Last year was rough because it was so dry, and there just wasn’t the quantity of local produce we needed,” she says. “But one of our primary goals is to promote and preserve farmland around here. By preserving produce, we feel we’re also preserving and valuing Appalachian traditions.”
She notes that May through October are peak production months, with strawberries coming in first, followed by okra, green tomatoes, and peaches, then cucumbers, then apples. She focuses on citrus-based products in the winter, which is the one fruit she does need to source from outside the region.
DeMarco grew up in New Jersey, where she obtained a culinary degree, and then lived in California, but she has family from Haywood County,N.C., and when her parents moved back, she and her family decided to follow.
“I became interested in the preservation and the history of food in these mountains,” she says. “I also had a nostalgic connection to the land and to sustainable agriculture from growing up visiting my grandparents, who were farmers in Jersey.”
If you can’t make it to the shop or to the farmer’s market, which they still work, Copper Pot & Wooden Spoon products are sold from more than 100 retail shops across the country. The business also offers online ordering.
DeMarco direct mails her products all over the country, with regular customers as far flung as California and New York. Additionally, there are seasonal pantry memberships, kind of like CSAs for preserves lovers, as well as recipe and baking mix boxes, such as one containing jam and scone mix.
449 A Pigeon Street, Waynesville, N.C.
Tsali Notch Vineyard
If you’re one of those Southerners who occasionally says, “I’ll have muscadines with that,” then Tsali Notch Vineyard’s extensive line of muscadine products is for you. As the largest commercial muscadine vineyard in the state of Tennessee, Tsali Notch takes muscadine love to a new level.
“Everything we do we add muscadine to. I call it the loving fruit. Muscadine blends with all different kinds of flavors. Almost any flavor you can think of is better with muscadines,” says J.D. Dalton, Tsali Notch’s long-time vineyard manager.
While the majority of the fruit grown at Tsali Notch goes to making muscadine wine, plenty is available to create muscadine jellies and jams, muscadine chow-chow, muscadine salsa, muscadine marinara, and even muscadine-infused lip balms, lotions, and soaps.
Muscadine grapes, also often called Scuppernongs, are native to the Southeastern United States and have been cultivated here since the first European settlers arrived. Most Southerners are familiar with the wild variety that grows up woodland trees and drops the reddish-black fruit on the ground—much beloved by children and local wildlife. Muscadines, like other grape varieties, are high in reservatrol, a beneficial antioxidant.
The current Tsali Notch owners bought the vineyard, which sits between the Tennessee towns of Madisonville and Sweetwater, in 2009. They hired Dalton to manage the property, and he’s since expanded the production acreage from 30 to 35 acres, which includes 202 rows of six different varieties of muscadine grape.
“Harvest season is in September, October, and November—mostly October,” Dalton says. “I have about five to eight days under refrigeration to do something with that fruit, and while the majority of fruit we grow here goes to making wines, we needed to have something that has a shelf life so when people come visit in January, they can taste some of the fruit we’re growing here.”
The condiments aren’t made on site, but in a nearby commercial kitchen, although Dalton is deeply involved in all stages of production, from recipe ideas and creation to tasting and tweaking the results. The first two non-wine products were muscadine jelly and muscadine pepper jelly, as the property also has a large garden with peppers, tomatoes, and onions that he wanted to utilize.
The few ingredients that aren’t grown on the property are sourced locally. One of Tsali Notch’s new products, Muscadine Raspberry Jam, is made with berries from a nearby farm, and the body products (lotion, lip balm, etc.,) use goat milk from a local goat farm. Dalton says he likes to bring out at least one or two new products each year.
“Last year, we had a bumper crop of banana peppers, and so we made muscadine banana pepper jelly. That went fantastic and sold out really fast,” Dalton says.
The vineyard has an on-site tasting room and a recently opened satellite tasting room in nearby Sweetwater. The site includes buildings and open spaces to host weddings, reunions, receptions, and festivals, including the popular Muscadine Balloon Festival every Labor Day weekend, a benefit featuring hot air balloon trips.
“Myself, my father, and one guy who works in the field for us, we groom 40 or 45 acres a week, because you never know when that next bride will drive through the gates,” Dalton says.
One of the vineyard’s earliest ventures, a you-pick-it option, still brings in loads of people who want to use the grapes to make their own preserves and tipples, per Dalton.
While Tsali Notch’s seven award-winning wines and its rolling green grape vines framed by long range mountain views may be what brings visitors to the property, an added bonus is that they can leave with muscadine products they have probably never dreamed of.
140 Harrison Road, Madisonville, Tenn.
Making mustard with beer gives the condiment a thick, creamy texture and a complex flavor that’s difficult to attain with water, which is the primary ingredient in most mustards, according to Lee Madison. Almost 10 years ago, her daughter, Chelsea Madison, came up with the idea of using fresh, locally brewed, craft beer in mustard. That idea led to the creation of Crooked Condiments, a commercial kitchen in Asheville, N.C., which makes and sells mustards, hot sauces, and apple butter, among other products.
Chelsea Madison made her first mustard, Gaelic Ale Mustard, with the iconic beer of the same name from Asheville’s first brewery, Highland Brewing Company, founded in 1994.
“She was working as the office manager at Cucina 24 restaurant, and she wanted to do something with food featuring local ingredients,” Lee Madison says. “She came up with the idea for Gaelic mustard. It was long before using local ingredients in local food was big. She was a pioneer in the local movement.”
Soon Chelsea brought in her mother, an avid cook who worked in the film industry for 40 years, to run the Crooked Condiments kitchen. Today, Lee Madison manages the business, while her daughter works in the film industry, although both Asheville natives are involved in decision-making for the business.
“She worked on all four ‘Hunger Games’ movies,” says Lee Madison. “We kind of ended up trading jobs. Now she stays on the road and I’m here managing the business. When she started it, I was a minor partner. Now it’s my full-time job.”
She and her team of five now produce a variety of condiments out of their commercial space in Woodfin, just north of Asheville, including her famous apple butter.
Lee Madison’s apple butter recipe was handed down to her from her great grandmother, a native of Madison County. She’s been making it herself for more than 30 years, and people order it from all over the country, some by the case.
“I like to say it’s hand-milled, slow-cooked and spiced just right,” Madison says. “I love making it, but it’s more trouble than some of the other recipes. For apple butter, you have to mill it the old-fashioned way, not grind it up. That’s what gives it the right texture.”
She sources Stayman Winesap apples, a variety of heirloom cooking apples from Barnwell’s Apple House, a multi-generational family farm close to Edneyville in Henderson County.
In addition to local beer, the kitchen sources peppers, honey, onions, and apples locally. Madison says she had to buy four additional freezers last year—two for hot peppers and two for apples. They hand mill and freeze the apple pulp in order to make apple butter year round.
Crooked Condiments also cooks and packages products for other Asheville businesses, including mustard for Sierra Nevada Brewing Co., barbecue sauces for 12 Bones Restaurants, and hot sauces for Mamacita’s Restaurant.
Reflecting on the success of Crooked Condiments, Lee says: “People are really into condiments in general. We’re becoming a foodie nation, and people are into food like condiments. I did some research on it, and sales of condiments have really increased in the past few years. There’s lots more variety and local ingredients now.”
Crooked Condiments products are available in six southern states, at both local and chain grocery stores and on-line.
Your journey begins here.
…at Anakeesta where we have created a unique outdoor experience by immersing guests of all ages in the beauty and adventure of the great outdoors.
Located in the heart of Gatlinburg, our mountaintop park is a great family value! With elements of adventure and relaxation, we are sure to offer a memorable experience in the Smokies! Admission to Anakeesta includes all day park access and unlimited scenic rides via the Chondola or Ridge Rambler before arriving in Firefly village with quaint shopping, dining, and a whimsical mountain atmosphere.
Immerse yourself in nature as you stroll along the 14 bridge Treetop Skywalk with over 880′ of connected bridges hanging 50-60′ in the air. Take your visit to new heights atop AnaVista Tower, the highest point in downtown Gatlinburg. This one of a kind observation tower provides guests with 360⁰ views of the smoky mountains. See peaks as far away as Kentucky and enjoy a bird’s eye view of the park and lush botanical Vista Gardens 60 feet below! Home to over 3,000 plants, flowers and sculptures and our “keeper of the forest” Willow, who stands more than 20′ tall. Discover TreeVenture perched on the mountainside of Vista Gardens. Climb, crawl and slide your way through this interactive challenge course for all ages to enjoy. Meandering trails, waterfalls, and inspirational signage, Vista Gardens is a beautiful oasis among the mountains of East Tennessee, located in the heart of downtown Gatlinburg!
Thrill seekers can purchase tickets for our Dueling Zipline Adventure and race side-by-side with friends on over 3,500′ of lines as they soar through the trees and rappel throughout the course. Satisfy your need for speed while racing down the mountainside on the Rail Runner mountain coaster, the only single-rail coaster in the United States!
We invite you to join us at Anakeesta—to be inspired by nature, enjoy time with family and friends, and discover the magic in the mountains!
HOW TO MAKE MINI CRESCENT DOGS
Preheat oven to 400 degrees. Start by opening and unrolling a refrigerated can of crescent dough and pour the little beef smokies into a bowl.
Pinch together two of the crescent triangles side by side to create a square or leave as individual triangles and with a sharp knife, cut down the square lengthwise to create 1/2 inch strips of dough.
Place a small piece of cheese on the dough strip followed by a lil’ smokie.
Roll the smokie up in the dough and move to a baking sheet sprayed with non-stick spray or lined with parchment paper.
Follow these instructions until you run out of lil’ smokies. Bake for 9-12 minutes or until golden brown. Remove and serve immediately.
These Cheesy Mini Pigs In A Blanket are easy to make, next to no clean up and deliver AWESOMENESS with only three ingredients. THREE. Beat THAT!
Plus they are a favorite crowd-pleasing appetizer and nothing makes hungry game day party goers happier than cheesy appetizers… or meat appetizers .. so by combining both these Mini Crescent Dogs will bring happiness of epic proportions!!
Wednesday, February 1, 2012
This post is going to be like word vomit. I have a bunch of random thoughts with no real connection to each other. But. Happy Wednesday! And Happy February! I really hope this week goes by quickly - I need the weekend to get here!
We watched The Girl with the Dragon Tattoo over the weekend. I really didn't want to see it, but I'm so glad that Chris convinced me to watch it! I absolutely loved it and now I want to read the books. I think that Rooney Mara should win an Oscar for her brilliant performance (even if she is a NY Giants fan).
I am really excited about the Patriots playing in the Super Bowl this Sunday! I'm in the process of narrowing down the official Super Bowl menu - sideline smokies, crescent jalapeno poppers, fried pickle chips and these cute dessert pizzas all sound delicious and perfect for game day. I can't even tell you how nervous I am for the game. I really want the Patriots to win and will be devastated if they lose to the Giants (again). I hope Tom Brady and the rest of the team have their best game of the season.
PS - Check out these adorable free printables for the Super Bowl. They'd also be great for any sports themed party!
We recently watched Just Go With It and I thought it was so cute! I also watched Secretariat and may have cried. (If you are keeping track, that's 3 movies I watched last weekend! I was very lazy & spent a lot of time on the couch!) What were some of your favorite movies of 2011?
Are any of you tuning in to Alcatraz on Monday nights? I think it's okay, but am already annoyed by the "answer a question with a question" plot of the whole thing. But it seems like at the end of each episode so far, they've given me a reason to watch the next one. Thoughts?
Bachelor Ben is the WORST! Of course we've been sucked into the drama, but the "skinny-dipping episode" was the first full episode that we've watched this season. Ben is a moron. Like, legitimately. I wish that the franchise would stop using leftovers and bring in new people. When I heard that Emily was going to be the next bachelorette, I lost it! I liked her, but she was so adamant about not putting herself (and her daughter) through it again so they must have tossed a lot of money in her face.
I have a strong desire to make petit fours. I have no idea why, but I saw some on Pinterest and now I feel like I have to try it. Maybe for Valentine's Day? I'll let you know.