{"id":31911,"date":"2013-09-12T08:55:39","date_gmt":"2013-09-12T13:55:39","guid":{"rendered":"http:\/\/news.olemiss.edu\/?p=31911"},"modified":"2014-09-23T08:28:02","modified_gmt":"2014-09-23T13:28:02","slug":"tailgating-treats-from-nutrition-and-hospitality-managements-new-cookbook","status":"publish","type":"post","link":"https:\/\/web20.olemiss.edu\/news\/wordpress\/tailgating-treats-from-nutrition-and-hospitality-managements-new-cookbook\/","title":{"rendered":"Tailgating Treats from Nutrition and Hospitality Management’s New Cookbook"},"content":{"rendered":"

The Department of Nutrition and Hospitality Management at Ole Miss kicked off its 100 year anniversary in September with the launch of “Are You Ready?\u2122 100 Years of Family, Friends and Food.” The cookbook, available for purchase here<\/a>, is full of recipes ranging from appetizers to sweets. Check out a sampling of recipes from the book below. Try these recipes at your next tailgate or pin them for later!<\/p>\n

\"\"<\/a><\/p>\n

Bacon Pecans<\/strong><\/p>\n

Yield: 3 cups<\/p>\n

A must for any party table!<\/em><\/p>\n

Preheat oven: 350\u00baF<\/p>\n

You’ll need:<\/p>\n

2 cups pecan halves
\n6 slices thick-sliced bacon, chopped
\n2 tablespoons butter
\n2 tablespoons sugar
\n1\/2 teaspoon salt<\/p>\n

Mix pecans and bacon pieces.\u00a0 Spread pecan mixture in a single layer in a large baking pan.\u00a0 Bake until bacon is done and pecans are toasted, stirring occasionally (time will vary depending on the amount of fat on the bacon).\u00a0 Watch during baking to prevent burning.\u00a0 If the pecans cook faster than the bacon, reduce the oven temperature.\u00a0 Drain grease.\u00a0 Toss drained pecan mixture with butter, sugar, and salt.\u00a0 Store in an airtight container in the refrigerator.<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

Sarabella’s\u00ae Tantalizing Bacon-Tomato Tarts<\/strong><\/p>\n

Yield: 45 servings<\/p>\n

These tiny tomato tarts are very easy and delicious.\u00a0 \u00a0\u00a0<\/em><\/p>\n

<\/em>Preheat oven: at 350\u00baF<\/p>\n

You’ll need:<\/p>\n

1 (10-ounce) can tomatoes with chilies, drained
\n1 cup low-fat Helmann’s\u00ae mayonnaise
\n1 (3-ounce) package real bacon bits
\n1 cup sharp shredded Cheddar cheese
\n3 tablespoons chopped chives
\n3 tablespoons chopped fresh basil
\n3 boxes (15 shells each) mini phyllo shells
\nSarabella’s\u00ae Wicked Sweet Chutney
\nSarabella’s\u00ae Sassy Raspberry Chutney<\/p>\n

Mix tomatoes with chilies, mayonnaise, bacon bits, cheese, and chives together. \u00a0Fill each phyllo shell with tomato mixture. \u00a0Bake for 20 minutes. \u00a0Remove to a rack to cool.\u00a0 When cool, top half the shells with a teaspoon of Wicked Sweet Chutney, and the other half with Sassy Raspberry Chutney.<\/p>\n

 <\/p>\n

\"\"<\/a><\/em><\/p>\n

Crazy Corn<\/strong><\/p>\n

Yield: 3 quarts<\/p>\n

Preheat oven: 225\u00b0F<\/p>\n

You’ll need:<\/p>\n

3 quarts hot-air popcorn, remove all un-popped kernels
\n1 cup pecan halves or other raw nuts (optional)<\/p>\n

Spray a very large oven-safe bowl or baking pan with nonstick cooking spray.\u00a0 Add popped corn and nuts to the bowl or pan.\u00a0 Be sure to adjust the oven rack so the bowl will fit in the middle of the oven, before the oven is preheated.<\/p>\n

For the syrup:<\/p>\n

1\/2 cup butter
\n1 cup sugar
\n1\/2 cup light corn syrup
\n1\/2 teaspoon salt
\n1\/2 teaspoon vanilla<\/p>\n

Make syrup: Melt butter in a large, heavy pan.\u00a0 Add remaining syrup ingredients.\u00a0 Cook while stirring over medium heat.\u00a0 Bring to a boil.\u00a0 Boil 5 minutes, stirring to prevent burning.\u00a0 Pour hot syrup over popped corn and nuts (optional).\u00a0 Stir to coat popped corn and nuts with syrup.\u00a0 Bake popped corn and nuts in the same bowl.\u00a0 Bake for 1 hour, stirring every 15 minutes.\u00a0 If popped corn or nuts start to overbrown before the baking time is over, reduce the oven temperature to 200\u00b0F and complete the cooking time.\u00a0 Crazy Corn should be crisp when cooled.\u00a0 Store in an airtight container.<\/p>\n

Variation: Crazy Corn can be shaped into balls when still hot and sticky.\u00a0 Handle carefully using large spoons or scoops to form balls.\u00a0 Eliminate the baking step.\u00a0 Clean oven mitts that have been sprayed with nonstick cooking spray or coated with butter may be used to protect the hands when shaping popcorn balls.<\/p>\n

\"\"<\/a><\/p>\n

Hot Tamale Meatballs<\/strong><\/p>\n

Yield: 20 servings<\/p>\n

This is a new twist on the traditional meatball appetizer. \u00a0Imagine small round hot tamales! <\/em><\/p>\n

Preheat oven: 350-375\u00baF<\/p>\n

You’ll need:<\/p>\n

Tomato Sauce:
\n1 (10-ounce) can tomatoes with chilies
\n1 (14.5-ounce) can whole tomatoes
\n1 (8-ounce) can tomato sauce
\n3 tablespoons chili powder
\nGarlic powder or onion powder to taste<\/p>\n

Meatballs:
\n1 pound lean ground beef
\n1 pound lean ground pork
\n1\u00bd cups yellow corn meal
\n1 (8-ounce) can tomato sauce
\n\u00bd cup all-purpose flour
\n4 cloves garlic, chopped
\n1 tablespoon chili powder
\n\u00bd teaspoon salt
\n\u00bd teaspoon cumin
\nChopped seeded jalapenos to taste<\/p>\n

Mix all tomato sauce ingredients.\u00a0 Simmer while making meatballs.\u00a0 Combine all meatball ingredients.\u00a0 Shape into small meatballs.\u00a0 Add a small amount of water to meatball mixture if it does not hold together.\u00a0 Place on a greased broiler pan.\u00a0 Bake meatballs until done.\u00a0 Add to simmering sauce and continue cooking for 20 minutes to blend flavors.\u00a0 Serve in a crock pot or chafing dish to keep warm.<\/p>\n

Culinary Tip: Store chilled meatballs and sauce in sealed boil-in bags.\u00a0 These can be heated slowly in a water bath and added to chafing dish when needed.<\/em><\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

Knock Me Out Brownies<\/strong><\/p>\n

Yield: 15 brownies<\/p>\n

Preheat oven: 350\u00b0F<\/p>\n

You’ll need:<\/p>\n

Bottom Layer: Brownie Layer<\/em>
\n1 cup melted butter
\n1\/3 cup cocoa
\n1 1\/2 cups all-purpose flour
\n2 cups sugar
\n4 large eggs<\/p>\n

Add cocoa to melted butter.\u00a0 Add flour and sugar, mixing well.\u00a0 Beat in eggs.\u00a0 Pour batter into a greased 15×10-inch pan.\u00a0 Bake for 20 minutes.
\n<\/strong><\/p>\n

Middle Layer: Peanut Butter Sauce<\/em>
\n1 (18-ounce) jar extra crunchy peanut butter<\/p>\n

Heat peanut butter in the microwave for about 1 minute or until smooth and flowing.\u00a0 Spread peanut butter over the warm brownies.\u00a0 Refrigerate for 30 minutes.<\/p>\n

Top Layer: Chocolate Icing<\/em>
\n1\/2 cup melted butter
\n1\/4 cup cocoa
\n1\/3 cup milk
\n10 large marshmallows
\n1 pound powdered sugar
\n1 teaspoon vanilla<\/p>\n

Add cocoa to melted butter over low heat.\u00a0 Add milk and marshmallows, stirring until marshmallows are melted.\u00a0 Remove from heat and stir in powdered sugar and vanilla.\u00a0 Spread over brownies.\u00a0 When icing is set cut brownies into 1-inch squares.<\/p>\n

For more recipes from “Are You Ready?\u2122 100 Years of Family, Friends and Food\u201d order a cookbook online<\/a> or pick one up at the following locations:<\/p>\n

-Square Books or Off Square Books in Oxford, Miss.<\/p>\n

-Something Southern in Oxford, Miss.<\/p>\n

– Cotton Row Bookstore in Cleveland, Miss.<\/p>\n

-Kademi in Philadelphia, Miss.<\/p>\n

-Blossoms in Batesville, Miss.<\/p>\n

-Reeds Gumtree Bookstore in Tupelo, Miss.<\/p>\n

-The Gift Box in Grenada, Miss.<\/p>\n

-Traditions and Trends in Kosciusko, Miss.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

The Department of Nutrition and Hospitality Management at Ole Miss kicked off its 100 year anniversary in September with the launch of “Are You Ready?\u2122 100 Years of Family, Friends and Food.” The cookbook, available for purchase here, is full of recipes ranging from appetizers to sweets. Check out a sampling of recipes from theRead the story …<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[178],"tags":[],"yoast_head":"\nTailgating Treats from Nutrition and Hospitality Management's New Cookbook - Ole Miss News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/news.olemiss.edu\/tailgating-treats-from-nutrition-and-hospitality-managements-new-cookbook\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tailgating Treats from Nutrition and Hospitality Management's New Cookbook - Ole Miss News\" \/>\n<meta property=\"og:description\" content=\"The Department of Nutrition and Hospitality Management at Ole Miss kicked off its 100 year anniversary in September with the launch of “Are You Ready?\u2122 100 Years of Family, Friends and Food.” The cookbook, available for purchase here, is full of recipes ranging from appetizers to sweets. Check out a sampling of recipes from theRead the story …\" \/>\n<meta property=\"og:url\" content=\"http:\/\/news.olemiss.edu\/tailgating-treats-from-nutrition-and-hospitality-managements-new-cookbook\/\" \/>\n<meta property=\"og:site_name\" content=\"Ole Miss News\" \/>\n<meta property=\"article:published_time\" content=\"-0001-11-30T00:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2014-09-23T13:28:02+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/news.olemiss.edu\/wp-content\/uploads\/2013\/09\/baconpecans1-1662x2048.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@OleMissRebels\" \/>\n<meta name=\"twitter:site\" content=\"@OleMissRebels\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/web20.olemiss.edu\/news\/wordpress\/#website\",\"url\":\"https:\/\/web20.olemiss.edu\/news\/wordpress\/\",\"name\":\"Ole Miss News\",\"description\":\"The official source for University of Mississippi news\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/web20.olemiss.edu\/news\/wordpress\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"@id\":\"http:\/\/news.olemiss.edu\/tailgating-treats-from-nutrition-and-hospitality-managements-new-cookbook\/#primaryimage\",\"inLanguage\":\"en-US\",\"url\":\"http:\/\/web20.olemiss.edu\/news\/wordpress\/wp-content\/uploads\/2013\/09\/baconpecans1-1662x2048.jpg\"},{\"@type\":\"WebPage\",\"@id\":\"http:\/\/news.olemiss.edu\/tailgating-treats-from-nutrition-and-hospitality-managements-new-cookbook\/#webpage\",\"url\":\"http:\/\/news.olemiss.edu\/tailgating-treats-from-nutrition-and-hospitality-managements-new-cookbook\/\",\"name\":\"Tailgating Treats from Nutrition and Hospitality Management's New Cookbook - Ole Miss News\",\"isPartOf\":{\"@id\":\"https:\/\/web20.olemiss.edu\/news\/wordpress\/#website\"},\"primaryImageOfPage\":{\"@id\":\"http:\/\/news.olemiss.edu\/tailgating-treats-from-nutrition-and-hospitality-managements-new-cookbook\/#primaryimage\"},\"datePublished\":\"-0001-11-30T00:00:00+00:00\",\"dateModified\":\"2014-09-23T13:28:02+00:00\",\"author\":{\"@id\":\"https:\/\/web20.olemiss.edu\/news\/wordpress\/#\/schema\/person\/8b6e223dd0bf1755ba903576c69132fa\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"http:\/\/news.olemiss.edu\/tailgating-treats-from-nutrition-and-hospitality-managements-new-cookbook\/\"]}]},{\"@type\":\"Person\",\"@id\":\"https:\/\/web20.olemiss.edu\/news\/wordpress\/#\/schema\/person\/8b6e223dd0bf1755ba903576c69132fa\",\"name\":\"lmphill2\",\"image\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/web20.olemiss.edu\/news\/wordpress\/#personlogo\",\"inLanguage\":\"en-US\",\"url\":\"http:\/\/0.gravatar.com\/avatar\/6cbf2a2e8e0347309ffe57be863ca429?s=96&d=mm&r=g\",\"caption\":\"lmphill2\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","_links":{"self":[{"href":"https:\/\/web20.olemiss.edu\/news\/wordpress\/wp-json\/wp\/v2\/posts\/31911"}],"collection":[{"href":"https:\/\/web20.olemiss.edu\/news\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/web20.olemiss.edu\/news\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/web20.olemiss.edu\/news\/wordpress\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/web20.olemiss.edu\/news\/wordpress\/wp-json\/wp\/v2\/comments?post=31911"}],"version-history":[{"count":2,"href":"https:\/\/web20.olemiss.edu\/news\/wordpress\/wp-json\/wp\/v2\/posts\/31911\/revisions"}],"predecessor-version":[{"id":39977,"href":"https:\/\/web20.olemiss.edu\/news\/wordpress\/wp-json\/wp\/v2\/posts\/31911\/revisions\/39977"}],"wp:attachment":[{"href":"https:\/\/web20.olemiss.edu\/news\/wordpress\/wp-json\/wp\/v2\/media?parent=31911"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/web20.olemiss.edu\/news\/wordpress\/wp-json\/wp\/v2\/categories?post=31911"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/web20.olemiss.edu\/news\/wordpress\/wp-json\/wp\/v2\/tags?post=31911"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}