Tasty Tailgate Treats Championship Weekend

Happy Football Friday All Y’all! First and foremost did y’all save last week’s Thanksgiving Leftovers? Which one did your family enjoy most? This weekend we are tackling tasty tailgate treats featuring the teams that are playing for their conference championships. We have a good mix of sweet and savory. We hope all y’all enjoy! Go, teams!

Tasty Tailgate Treats Championship Weekend

Big 12 Style

Cowboy Cookies 

Ingredients:

• 1 cup salted butter, divided
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1 1/2 cups old-fashioned rolled oats
• 1 cup chopped pecans
• 1 cup coconut flakes
• 2 cups chocolate chips
• Flaky salt, for sprinkling

Directions: 

1. In a medium saucepan, brown 1/2 cup of butter by melting it over medium heat, then letting it cook and bubble for an additional 3 to 5 minutes, or until the foam and butter underneath is golden brown. Immediately transfer it to a large, heatproof mixing bowl and swirl a few times to help stop the browning. Let it cool to room temperature, for about 30 minutes. Meanwhile, allow the remaining 1/2 cup of butter to soften.
2. Preheat the oven to 350˚F.
3. To the browned butter, add the softened 1/2 cup of butter, brown sugar, and granulated sugar. Using a stand or hand mixer, beat on medium-high speed until the mixture has lightened in color and texture, 2 to 3 minutes. Reduce the mixer speed to low. Add the eggs and vanilla, and beat until smooth, scraping the sides and bottom of the bowl as needed.
4. In another medium bowl, whisk to combine the flour, baking soda, and cinnamon. Add the flour mixture to the butter mixture in 3 parts, mixing on low speed until fully incorporated after each addition. Scrape the sides and bottom of the bowl as needed. Add the oats, pecans, coconut flakes, and chocolate chips, and mix on low speed or stir with a spatula to combine.
5. Line two large baking sheets with parchment paper. Using a 2-tablespoon cookie scoop, drop cookie dough onto the baking sheet, leaving about 2 inches of space between each cookie. Bake for 12 to 14 minutes, or until golden brown and dry in appearance on top. Let the cookies cool for 2 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Sprinkle with flaky salt.

Texas BBQ Bloody Mary

Ingredients:

Scotcheroos

Ingredients:

• 6 cups Rice crispy cereal
• 1 cup Sugar
• 1 cup Light Karo syrup
• 1 cup Creamy peanut butter
• 1 tsp Vanilla
• 1 cup 60% Dark chocolate chips
• 1 cup Butterscotch chips

Directions:

1. In a large bowl, pour in the cereal. Set aside.
2. In a medium saucepan over medium heat, stir together Karo syrup and sugar until smooth. DO NOT BOIL. Remove from heat.
3. Stir in peanut butter and vanilla until well combined.
4. Pour the mixture over the cereal and mix until combined.
5. Press mixture in a greased 9×13 pan.
6. In a small microwavable dish, melt together chocolate chips and butterscotch chips in 30-second increments until melted and smooth
7. Spread on top of the pressed cereal mixture in the pan.

SEC Style

Georgia-Style Boiled Peanuts

Ingredients:

• 1 1/2 pounds raw peanuts, in shell
• 3/4 to 1 cup kosher salt

Directions:

1. Combine peanuts, salt, and 14 cups water in a tall, oval 6-quart slow cooker.
2. Cover and cook on HIGH 18 hours or until peanuts are soft.
3. Drain peanuts before serving or storing.
4. Store in zip-top plastic bags in the refrigerator for up to 2 weeks.

Recipe Options: Cajun Style

1. Add 1 (3-oz.) pkg. boil-in-bag shrimp-and-crab boil
2. ⅓ to ½ cup hot sauce (we tested with Frank’s) in the slow cooker before cooking.

Alabama Sliders

Ingredients: