It was another beautiful Fall weekend here in Atlanta full of relaxation, reading, and ... oh, of course, football!
We do not show up to our tailgates empty-handed, and this weekend was no exception. I made two recipes to share, and then made a bonus batch of pimento cheese for the tailgate's burgers, too. While I am not going to share that one (a Betty's gotta keep some family recipes to herself, after all!) I did want to share the other two with you here, because they got rave reviews and are SO easy but yet perfect hostess additions.
This one comes via my mom through a friend, but it's also one that Paula Deen and Cooking Light have documented versions of, as it is a Southern ladies favorite. It's perfect for tailgates and other outdoor adventures, since it has no mayo in it, and it is a snap to make the night before.
1 bag cabbage slaw mix
2 bunches green onions, chopped
1 c. sunflower seeds
1 package beef ramen - reserve spice packet for dressing
1 c. slivered almonds, toasted
3/4 c. canola oil
1/2 c. sugar
1/3 c. white or rice wine vinegar
Ramen spice packet
Mix together first 3 dry ingredients. Crumble in ramen noodles. Mix together all dressing ingredients, and pour over salad, mixing well. Refrigerate for a few hours, preferably overnight. Mix in almonds before serving.
Pumpkin Peanut Butter Cookies
Thanks to Pillsbury for this "Semi-Homemade" style dessert that is easy and super cute. You can't beat cookies at an event with a lot of food, because they are easy to snack on and transport, too. I have amended the original recipe with more flour and peanut butter to give them a better shape - they fall a little flat otherwise.
1 roll (16.5 oz) Pillsbury refrigerated peanut butter cookies
1 egg yolk
1 cup all-purpose flour
1 tbsp of peanut butter
Orange decorator sugar crystals (or RED since my Kroger seems to think orange ones at Halloween are not necessary to sell, grrr)
14 pretzel sticks, broken in half (make them short)
Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, stir dough, egg yolk, flour and peanut butter until well mixed.
Pour sugar crystals into small bowl. Shape dough into 28 (1-inch) balls; roll in sugar crystals. Insert 1 pretzel piece into each ball for pumpkin stem. Using toothpick, make lines around sides for pumpkin ridges. Place balls 2 inches apart on cookie sheets.
Bake 11-13 minutes or just until set in center when touched with fingertip. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.