Game Day Glazed BBQ Meatballs

With the weekend just hours away, I wanted to share a quick, yummy and perfect Game Day food.  If your home is anything like ours, Friday night, Saturday, and most all day Sunday is centered around ESPN.  This Saturday is a huge Game Day in our home as our Murray State Racers, who are 20-0 and the only undefeated Division I college basketball team in the nation, are playing, as well as our #1 ranked Kentucky Wildcats!  Needless to say, our house will be loud and rowdy for most of the day, and nothing goes better with basketball and rowdy boys than Game Day Foods!

Printable Version
To make these meatballs you will need:
1 cup of a classic BBQ sauce.  (we prefer Jack Daniels sauce, but any will work)
1/4 cup Worcestershire sauce
1/4 cup molasses or honey
36 frozen meatballs, unthawed

Combine the BBQ sauce, Worcestershire and honey in a large skillet.  Heat to a boil.  Stir in meatballs. Simmer, covered, about 10 min, until meatballs are heated through.  Stir often.  Serve meatballs warm with party picks and enjoy your game!

TIP: This recipe can easily be doubled and can also be heated in a slow cooker.

LET'S GO RACERS!

LET'S GO CATS! BIG BLUE NATION #1.

MSU photo credit

UK photo credit

Game Day Glazed BBQ Meatballs

Bruschetta

Bruschetta from the movie Julie & Julia

if you know me, then you know about my recent obsession with the movie Julie & Julia.  There is a scene from the movie where Julie makes this wonderful looking Bruschetta, which causes my salivary gland to water every time I watch it.  So, thanks to google I was able to find the recipe, try it and just as I expected it was just as delicious as it looked.

PRINTABLE VERSION
Ingredients:
Loaf of french bread
olive oil
butter
garlic cloves
kosher salt
ground pepper
heirloom tomatoes or vine ripe tomatoes
fresh basil

Directions:
1. Cut tomatoes into chunks and chop lots of basil leaves into small pieces. In a bowl, toss tomatoes and basil with a good quality olive oil. Marinate for 1 hour at room temperature.

2. Cut bread into slices about 3/4 inch thick

3. Pan fry the bread in butter and minced garlic to get it toasted on the outside while retaining some softness in the center. After pan frying, sprinkle with kosher salt and freshly ground pepper.

4. Season tomato mixture with salt and pepper about a half hour before serving. The salt makes the tomatoes release their juices and you don’t want that happening too soon.

5. Top bread with tomato mixture. If the bread is really crunchy, let the tomatoes sit for a few minutes before serving to soften the bread.

Bruschetta

Deep Fried Jalapeno Slices

What you Need:
1 Cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
2 eggs
1 cup beer
1/2 quart vegetable oil
2 cups sliced jalapeno peppers

How to Make it:
1.  Mix flour, salt, pepper, red chili powder, garlic powder, eggs, and beer together in a bowl.

2.  In a deep fryer, or large pot, heat oil to 365 degrees F.

3.  Dip the sliced jalapenos in the batter.  Place battered jalapenos in deep fryer.  The jalapenos are fully cooked when they float to the surface of the oil.  They should be golden brown and crispy.

My husband loves to get these as an appetizer whenever we go out to dinner.  These taste just as good and are so simple to make!

Enjoy!

Deep Fried Jalapeno Slices

Fruit Salad in a Pineapple Boat

This summery, sweet treat is as good as it looks.  When served with a ridiculously delicious fruit dip, no one will be able to resist this refreshing fruit salad.

the good stuff:

1 fresh pineapple

2 cups cubed cantaloupe

1 cup halved fresh strawberries

1 cup grapes

1 Tbsp. lime juice

the ridiculously delicious dip:

1 (8 oz) pkg cream cheese; softened

1 container of marshmallow fluff

1 can of sweetened condensed milk

Stand pineapple upright; vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section.  Remove fruit from the large section, leaving a 1/2-in shell.  Chop fruit; place in a large bowl.  Add the cantaloupe, strawberries, grapes and lime juice;  toss to coat.  place in pineapple shell.  In a mixing bowl, combine dip ingredients and mix with a mixer until well-blended and smooth.  Transfer to a serving bowl and serve with fruit.

I always seem to have extra fruit, so I go ahead and fill the remaining cantaloupe shells with fruit as well.  Blueberries are also a wonderful additive to this fruit salad.  The fruit dip is amazing and is also great served with sliced apples!  Thanks Tiffany for introducing me to this FABULOUS dip!

Enjoy!

Fruit Salad in a Pineapple Boat