Mott Hot Baked Beans

Servings: a lot

Ingredients:

  • 7 lb can Pork & Beans (to drain or not, that is the question)
  • Big white onion, halved and sliced
  • 6-7 cloves garlic
  • 1 1/2 cups dark Karo syrup
  • 8 shakes Tabasco
  • 1/4 cup Worcestershire
  • 1 tsp cayenne pepper
  • 1 lb bacon, chopped

Directions:

  1. Line pan (about 6 qt container) with half the bacon. Mix the rest of the stuff and adjust to taste. Pour in pan and place remaining bacon on top. 
  2. Bake uncovered at 325F about 3 hours until it firms up a bit.
  3. Really good if you can use an extra large iron skillet.

Notes:

Roll Tide Rolls

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves a whole bunch of folks

Ingredients:

  • 2 sticks margarine, softened
  • 1 tsp Lea & Perrins Worcestershire sauce
  • 3 TBSP yellow mustard
  • 1 medium onion
  • 3 TBSP poppy seeds
  • 3 packages rolls
  • 3/4 lb shaved ham
  • 1/2 lb swiss cheese

Directions:

  1. Mix 1st four ingredients, then fold in poppy seeds.
  2. Slice rolls in half. Spread mix on both halves.
  3. Cover bottom halves with ham and cheese. Put tops on and cover with foil.
  4. Bake 20 minutes at 350F. Cut and serve warm.

Notes: Tailgate food. This recipe dedicated to the Alabama fans in my family.

 

Bloody Marys

Servings: 10 | Total Time: 5 minutes

Ingredients:

  • 46 oz tomato juice
  • 46 oz vegetable juice
  • 1 cup fresh lemon juice
  • 1/2 cup water
  • 2 TBSP Worcestershire sauce
  • 1 tsp celery salt
  • 1/2 tsp Tony Cachere’s
  • 15 oz vodka
  • Tabasco
  • celery sticks, pickled okra or green beans, etc.

Directions:

  1. Combine all ingredients in a glass pitcher, except for vodka.
  2. Let chill overnight.
  3. Stir in vodka before serving.
  4. Top with celery, pickled green beans or okra, and adjust hot sauce.

Notes:

Recipe Origin:

Dip for Fruit

Prep Time: 2 minutes | Cook Time: 0 minutes | Total Time: 2 minutes | Serves: A Ton of Folks

Ingredients:

  • 1 container sour cream
  • 1 cup brown sugar
  • 1 stick butter, melted
  • vanilla
  • almond flavoring (optional… I don’t like this)

Directions:

  1. Mix together and serve with fruit.

Bakery Brownies

Notes: We made this without the nuts, just because we didn’t have any. Everyone loved these brownies. Next time I’ll try them with nuts.

Servings: 24 | Total Time: About 1 hour

Ingredients:

  • 2 sticks butter, plus extra for greasing the 9×13 dish.
  • 8 oz bittersweet chocolate (I used the Ghirardelli chocolate bars you find in the baking section)
  • 5 eggs
  • 3 cups sugar
  • 1 TBSP vanilla
  • 1 tsp salt
  • 6.38 oz flour, or 1- 1/2 cups if you don’t have scales
  • 2 – 1/2 cups toasted chopped pecans or walnuts

Directions:

  1. Heat oven to 350 degrees.
  2. Grease a 9×13 inch glass baking dish.
  3. 1n a medium saucepan, melt butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside.
  4. In a stand mixer using paddle attachment, beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes.
  5. Turn mixer to low. Beat in melted chocolate. Add salt and flour and beat just until combined. Gently fold in nuts.
  6. Pour batter into pan. Bake in center of oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist. Remove and cool slightly before serving.

Recipe Origin:  Printed originally in the LA Times. Recipe here.

Cream Cheese Chutney Dip

Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Serves: A Ton of Folks

Ingredients:

  • 6 oz. (6 slices) bacon
  • 1 stick butter, softened
  • 8 oz. cream cheese, softened
  • 1 1⁄2 cups grated sharp cheddar cheese
  • 3⁄4 cup Major Grey’s mango chutney, or any other type of chutney
  • 2 scallions, trimmed and sliced crosswise
  • Family Size box of Wheat Thins, or other crackers

Directions:

  1. Put slices of bacon into a medium skillet and cook over medium heat, turning occasionally, until crisp on both sides, 5–8 minutes. Transfer bacon to paper towels to let drain, then crumble and set aside.
  2. Put butter, cream cheese, and cheddar cheese into a medium bowl and mix with a potato masher until well combined.  If your butter and cream cheese are not softened, nuke them separately for 10 seconds at a time until they are soft. Maybe 2-3x.
  3. Transfer cheese mixture to a serving bowl and smooth out top with back of the spoon.
  4. Spread chutney over cheese mixture and scatter crumbled bacon and scallions on top. Cover with plastic wrap and refrigerate until well chilled, 2–3 hours. Allow dip to rest at room temperature for 1 hour before serving. Serve with Wheat Thins or crackers, if you like.

Nuts and Bolts

Prep Time: 5 minutes | Cook Time: 1 hour | Total Time: 1 hr 5 minutes | Yield: 2 quarts

Ingredients:

  • 2 cups Cheerios
  • 2 cups bite-sized Shredded Wheat
  • 2 cups pretzel sticks
  • 1-1/2 cups salted peanuts
  • 1/4 cup butter, cubed
  • 3 tsp Worcestershire sauce
  • 1/2 tsp celery salt
  • 1/2 tsp onion salt
  • 1/2 tsp garlic salt
  • 1/2 tsp paprika

Directions:

  1. In a large bowl, combine the cereals, pretzels and nuts.
  2. In a small saucepan, melt butter; stir in seasonings. Pour over cereal mixture; toss to coat.
  3. Spread in an ungreased 15-in. x 10-in. x 1-in. baking pan.
  4. Bake at 250° for 1 hour, stirring every 15 minutes.
  5. Store in an airtight container.

Notes:

Recipe Origin:  Mamaw.

Wondertime Pretzels

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Makes about 1 pound

Ingredients:

  • 1 cup corn or canola oil
  • 1 (1-ounce) envelope dried ranch salad-dressing mix
  • 1/2 of a 1-ounce envelope dried garlic-flavored salad-dressing mix (pour the envelope into a measuring cup and spoon out half)
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon dried dill
  • 1 pound hard sourdough beer pretzels, broken into pieces (“hard” or “beer” pretzels are in the snack section of your grocery store; if you can only find a 13-ounce box, that’s fine to use instead of 1 pound)

Directions:

  1. Put oil, salad-dressing mixes, lemon-pepper seasoning, and dill into a gallon-size ziplock bag, seal it, then shake hard to mix.
  2. Add pretzels and toss until they’re completely coated. Allow the pretzels to “marinate” for at least 1 hour, giving them a shake whenever you think of it.
  3. Heat oven to 300 degrees F. Spread pretzels and their flavorings on a large, rimmed cookie sheet lined with foil and bake, stirring every 10 minutes, for 30 minutes.
  4. Let pretzels cool completely, while stirring often.
  5. Store them in an airtight container (they’ll keep for 4 to 6 weeks).

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.

KK’s Cheese Straws

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves 4

Ingredients:

  • 2 cups White Lily Self Rising Flour
  • 1 lb sharp cheddar in a block
  • 1 stick butter
  • 1/2 tsp cayenne
  • 1/2 tsp salt

Directions:

  1. Grate cheese cold, then combine with butter. Let sit until room temperature.
  2. Add flour 1 cup at a time.
  3. Add cayenne and salt and mix until it has the consistency of spaetzle.
  4. Bake at 350F for 20 minutes. Don’t open oven door.
  5. Reduce oven temp to 300F to crisp up for about 10 minutes.

Notes:

Recipe Origin:  The Famous KK Hill of Yazoo City, MS.

Cheddar Herb Mini Muffins

Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Yield: Makes 36 mini muffins.

Ingredients:

  • 2 cups White Lily self rising flour
  • 1 1/2 sticks butter, melted
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh chives
  • 1 TBSP chopped fresh parsley
  • 1 tsp garlic powder

Directions:

  1. Melt butter
  2. Preheat oven to 350 degrees F.
  3. Spray mini muffin tins with Pam and set aside.
  4. Combine biscuit ingredients in a bowl, being careful not to overwork dough.
  5. Spoon dough into prepared muffin tins and bake for 15 to 20 minutes.
  6. Brush melted butter on top when done.

Notes: Delicious sliced in half and filled with ham or turkey.

Recipe Origin:  Tore a page out of a local magazine.

Corn Dip

Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Serves: A Ton of Folks

Ingredients:

  • ½ cup sour cream
  • ½ cup mayonnaise
  • Dash Worcestershire sauce
  • 2 can Mexicorn, drained
  • 3 cups sharp cheddar, shredded
  • 3 green onions, chopped
  • 1 tsp Tony Cachere’s
  • 1 can chopped green chilis, drained
  • Fritos Scoops, 1 family size bag or 2 smaller bags

Directions:

  1. Combine all ingredients. Serve with Fritos scoops. Tastes better overnight.

Notes:

This is insanely tasty. Good tailgating food.

Do NOT get the store brand Mexicorn. Get the real stuff. It makes a difference.