As Andy Williams says, “It's the most wonderful time of the year!” No, I'm not talking about Christmas. I'm talking about College Football season!!! It is finally here!
I sense some major excitement in her voice about football season. Not to mention her weekly menu list simply says "Tailgating" for Saturday's dinner. Plain Chicken was featured just yesterday on the engaging New York Times' college football blog, The Quad, with Steph's recipe for these divine looking Cheddar Bacon Ranch Pulls.
Cheddar Bacon Ranch Pulls
8 to 12 ounces Cheddar cheese, thinly sliced
3-ounce bag Oscar Mayer Real Bacon Bits
1/2 cup butter, melted
1 tablespoon ranch dressing mix
Using a sharp bread knife, cut the loaf in both directions in a checkerboard pattern, being careful not to cut through the bottom crust. Place slices of cheese between cuts.
Sprinkle bacon bits on bread, making sure to get between cuts. Mix butter with ranch dressing mix. Pour over bread. Wrap loaf in foil and place on baking sheet.
Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.
Every Friday at Steph's blog is called Football Friday and she highlights a terrific tailgate recipe. Last Friday's post also makes my mouth water. If you happen to be in Auburn, Alabama on a home gameday, you may want to seek her tailgate out. Just save the photos in this post on your phone so you can identify her by the polka dotted platter and the "Puffs" and "Pulls".
Check www.plainchicken.com every Friday this fall. Even if you're not headed to a stadium, I'm positive her suggested recipe would make a fantastic weekend menu item for your family. I know good football food when I see it and Plain Chicken has recipes for good football food. The New York Times seems to think so!
Club Sandwich Puffs
1 oz deli ham, chopped
1 oz deli turkey, chopped
1 oz deli roast beef, chopped
2 slices bacon, cooked and chopped
1 tsp onion powder
1/2 cup cheddar cheese, shredded
1 Tbsp honey mustard dressing
1 (8 ounce) package refrigerated crescent dinner rolls
Preheat oven to 350 degrees.
In a small bowl combine finely chopped ham, turkey, roast beef, bacon, onion powder, cheese, egg, and mustard. Mix well.
Lightly spray a mini muffin pan with non stick cooking spray.
Unroll crescent rolls and press dough into one large rectangle. Cut rectangle into 24 squares. Press dough squares into muffin cups and shape up around the edges.
Fill each muffin cup with some of the meat mixture. Bake 13-15 minutes or until lightly browned.