"Game Day" @ Marcie's

Bama’s Black Eyed Pea Dip (Alabama Crimson Tide) ~ Janet

Big Bites (Louisiana State Tigers) ~ Jamie

Pepperoni Rolls (West Virginia Mountaineers) ~ Jill

Orange Chicken Salad (Miami Hurricanes) ~ Denise

Minnesota Tator-Tot Hot Dish (Minnesota Golden Gophers) ~ Marcie

Maple Apple Baked Beans (Indiana Hoosiers) ~ Meredith

Turkey Meatballs Served Buffalo Style (Virginia Tech Hokies) ~ Danielle

Orange Peach Cobbler (Clemson Tigers) ~ Kelly

Buckeyes (Ohio State Buckeyes) ~ Megan

Cream Cheese Cookies (Georgia Bulldogs) ~ Brennan

Bama’s Black Eyed Pea Dip (Alabama Crimson Tide) ~ Janet

3-12oz. cans of Black Eyed Peas (drained)
1/2 Cup of real Hellmann's Mayonnaise
1/2 Cup of real Sour Cream
2 packages of Ranch Dressing Mix
2-12oz. cans of Whole artichokes (chopped)
12 oz. bag of Shredded Cheese (your choice)
Salt & Pepper (to taste)
Mix black eyed peas, artichokes, sour cream, mayonnaise, ranch packages and salt & pepper in a casserole dish. Cover and heat in a 350 degree oven for 25 minutes. Take out of oven and put cheese on top, cover and cool off. Serve with scoop tortillas, scoop Fritos or large wheat thins.

Big Bites (Louisiana State Tigers) ~ Jamie

2 cups (8ozs.) shredded Swiss cheese
1/3 cup chopped red pepper
1/3 cup chopped green pepper
1 cup mayonnaise
1 tsp. salt
1 tsp. cayenne pepper
24 slices baked ham or turkey
12 ozs. red potatoes, peeled, cooked, cut into 1/2 inch pieces
Combine potatoes, Swiss cheese, and red and green peppers in medium bowl; stir in mayonnaise, salt and pepper.
Spoon 2 generous tablespoons potato salad on each ham or turkey slice and roll into a cornucopia (or funnel) shape.
The flavor of the cheese in the potato salad is best when eaten at room temperature, so remove from the refrigerator 1/2 hour before serving time.
Makes about 2 dozen.

Pepperoni Rolls (West Virginia Mountaineers) ~ Jill

* Feel free to buy crescent roll dough instead making it by hand. *

1 cup warm water (100 degrees F/40 degrees C)

1/2 teaspoon white sugar

1 (.25 ounce) package active dry yeast

5 cups all-purpose flour

3/4 cup white sugar

2 teaspoons salt

2 eggs, beaten

1/2 cup butter, melted

1 (8 ounce) package sliced pepperoni

1.  Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes.

2.         Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

3.         Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.

4.         Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

5.         Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet.

6.         Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.

Orange Chicken Salad (Miami Hurricanes) ~ Denise

4cups diced, cooked chicken (white meat only)
2cups sliced celery
2cups orange sections
1cup chopped walnuts
1/2cup seedless green grapes
1/4cup frozen concentrated orange juice, thawed, undiluted
1/4cup mayonnaise
1teaspoon grated orange peel
1/4teaspoon hot pepper sauce
1/2cup heavy cream, whipped
Salad greens
In large bowl combine chicken, celery, orange sections, walnuts, and grapes; cover, chill. In medium bowl blend orange concentrate, mayonnaise, orange peel and hot pepper sauce; fold in whipped cream. Combine chicken mixture with dressing. Serve on salad greens. Makes 8 servings.

Minnesota Tator-Tot Hot Dish (Minnesota Golden Gophers) ~ Marcie

Ingredients:

1 pound ground beef
1 medium onion, chopped
1 10 3/4 ounce can cream of mushroom soup
1 10 3/4 ounce can cream of chicken soup
1/2 cup milk
1 16 oz. package frozen mixed vegetables
1 16 oz. package frozen tater tots
1 1/2 cups cheddar jack cheese

Directions:

Brown the ground beef with the onion; drain off any fat. Stir in the soups, milk, and the vegetables. Transfer the mixture to a 9 x 13" baking dish. Arrange the tater tots on top.

Bake in a preheated 350° oven for about 30 minutes, or until the mixture is bubbly and the tater tots are brown and crisp. Sprinkle the cheese over the tater tots, return the dish to the oven, and bake an additional 10-15 minutes or until the cheese is melted.

Serves 8

Maple Apple Baked Beans (Indiana Hoosiers) ~ Meredith

Yield: 10 cups (15 servings of ⅔ cup each)

Ingredients

• 5 cans (15 ounces each) great northern beans, rinsed and drained
• 2¼ cups Granny Smith apples (2 very large apples), peeled and chopped
• 1⅔ cups sweet onion, chopped
• 1 cup cooked bacon, coarsely chopped
• 1½ cups hickory barbecue sauce
• 1 cup pure maple syrup
• ¼ cup dark brown sugar, firmly packed
• ¼ cup stone-ground mustard
• 2 teaspoons dry mustard
• ½ teaspoon ground ancho chile pepper

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, combine all ingredients and stir well.
3. Pour in 13x9x2-inch glass baking dish or cast iron Dutch oven coated with vegetable cooking spray.
4. Bake 45 minutes, or until bubbly and heated throughout.

Turkey Meatballs Served Buffalo Style (Virginia Tech Hokies) ~ Danielle

1 lb. ground turkey breast
1/2 small onion, grated
2 cloves garlic, grated
1/4 cup parsley, chopped
Salt and freshly ground black pepper
1 package crumbled blue cheese
2 tablespoons butter
1/2 cup hot sauce
3 scallions, green and white parts sliced
Extra-virgin olive oil
A couple of handfuls celery sticks
A couple of handfuls carrot sticks

In a large bowl, mix the turkey, onion, garlic, and parsley. Add salt and pepper to taste. Place about two tablespoons of the mixture in your hand and press a clump of the blue cheese into the center. Shape the meat around the cheese to form a ball. Melt the butter in a saucepan over medium heat, and then add hot sauce.
Arrange meatballs on a nonstick baking sheet and drizzle with olive oil. Grill until meatballs are thoroughly cooked. Once meatballs are cooked, toss in hot sauce mixture until completely coated. Transfer to serving dish and garnish with carrot and celery sticks on the side.

Orange Peach Cobbler (Clemson Tigers) ~ Kelly

1/2cup butter or margarine
1cup self-rising flour
1cup sugar
1teaspoon grated orange peel
1cup milk
1can (29 ounces) sliced peaches, drained
2cups orange sections
Pinch of ground nutmeg
Confectioners` sugar
Preheat oven to 375 degrees. In an 8-by-12-inch shallow baking dish, melt butter by placing dish in oven 10 minutes. In medium bowl combine flour, sugar and orange peel; stir in milk until smooth. Pour batter into baking dish; add peaches and oranges (do not stir); sprinkle with nutmeg. Bake 40 to 50 minutes, until top is brown. Serve warm or at room temperature. Sprinkle with confectioners` sugar, if desired. Makes 8 servings.

Buckeyes (Ohio State Buckeyes) ~ Megan

Servings: 30

Ingredients:

1 1/2 cups peanut butter

1 cup butter, softened

1/2 teaspoon vanilla extract          

6 cups confectioners' sugar

4 cups semisweet chocolate chips

Directions:

1.         In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.

2.         Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.

3.         Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.

4.         Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Cream Cheese Cookies (Georgia Bulldogs) ~ Brennan

1/2 cup butter
3 oz. cream cheese, softened
1 cup sugar
1 cup flour
1/2 cup finely chopped pecans


1. Blend butter and cream cheese together. 
2. Mix in flour and sugar. Add pecans. 
3. Drop by teaspoonful on ungreased cookie sheet. (For a more uniform appearance, shape into balls.). 
4. Bake at 350*F for 10-12 minutes.
 Makes 4 dozen.