For much of the country’s football fans this week, tailgating fun will be starting E-A-R-L-Y!
An AM kick-off means you’ll have to be prepared with a an easy-to=prepare, yummy menu that can be made ahead of time, leaving you plenty of time to drink your morning coffee and well, a Blood Mary. . .or 3!
Speaking of Bloodies, having this easy menu will allow you more time to make the most epic Bloody Mary Bar EVER. Confession: We snagged this recipe and pic from Modernmrscleaver.com. Make sure to check it out for all the ingredients!
To make an easy bar, set out all ingredients in dishes of your choice, along with some toothpicks, cups and ice! And please, for the love of all things game day, DO NOT FORGET THE BACON!
Now for the food. . .
Ham, Cheese & Broccoli Quiche
• 6 oz. grated cheddar cheese.
• 1 Tbsp. flour
• ¾ cup broccoli florets.
• 1 Tbsp. Butter or Margerine
• 1 cups cubed cooked ham or shredded deli ham
• 1 deep-dish pie shell, unbaked
• 2 eggs, beaten
• 1 cup milk
• 3/4 tsp. salt
• 1/4 tsp. ground black pepper
1. Preheat the oven to 375 degrees.
2. Mix the grated cheese and flour in a large bowl. Toss and set aside.
3. Add the ham, along with the onion and broccoli to the bowl with the grated cheese. Mix together and spread mixture in bottom of the unbaked pie shell. Set the filled pie shell on a baking sheet.
4. Combine remaining ingredients in a medium bowl. Mix thoroughly and pour over the ham-cheese mixture in the pie shell.
5. Bake for 35-40 minutes or until set.
Donut and Fruit Kabobs
• 1 pack of donut holes (about 25) – glazed or chocolate glazed
• 1 pint of strawberries
• 5 skewers
1. Wash and hull strawberries.
2. Layer fruit and donut holes on the skewer in desired patter. Change up fruit to add more color for your game day festivities.
Crock Pot Smokies with Grape Jelly and Chili Sauce
• 1 pound Little Smokies- Hillshire Farms Brand Sausage
• 1 (12-ounce) bottle chili sauce
• 1 (18-ounce) jar grape jelly
1. Put the smokies into the slow cooker, pour in the sauces. Stir to combine
2. Cover and cook on low for 4 hours (or high for 2 hours) until the smokies are heated through.
3. Serve out of the crock with toothpicks.