By LYDIA BOLEN
Fall weekends belong to football and the great outdoor eating experience that is tailgating.
Planning is in full swing for picnics on game day. Tailgating favorites never seem to disappoint. Staples at many picnics are foods that transport easily and are specials that everyone anticipates being on the table!
Pimento Cheese spread, Cheese Wafers, and Chocolate Chip Cookies are easy to prepare and transport.
Pimento Cheese is a favorite of many, especially if you experiment and try different recipes. Use as a spread with crackers or prepare small pick-up sandwiches.
Cheese Wafers can be made weeks ahead and frozen. Thaw and serve right from a decorative tin.
Chocolate Chip Cookies make several dozen and you can double the recipe to feed a crowd.
Enjoy your favorite teams this fall and picnicking with family and friends!
- 1 (4 oz.) jar diced pimentos, drained well
- 2 /3 cup mayonnaise
- 2 tablespoons spicy brown mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon grated sweet onion
- 1 /4 teaspoon ground red pepper
- 1 /4 teaspoon black pepper
- 1 pound extra sharp white Cheddar cheese, grated
Combine the first 7 ingredients in a large bowl. Fold in the cheese until well blended.
Refrigerate, covered, up to one week.
Serve as a dip with crackers or as a spread for sandwiches.
Makes 3 cups.
- 1 pound sharp Cheddar cheese, grated
- 2 cups all-purpose flour
- 2 cups Rice Krispies cereal
- 2 sticks unsalted butter
- 1 teaspoon cayenne pepper
- 1 /2 teaspoon salt
Cream butter. Add grated cheese and blend well. Add seasonings.
Finish mixing by hand as you add in the Rice Krispies cereal.
Refrigerate dough for several hours or overnight.
Roll dough by hand into tiny balls. Place on a cookie sheet lined with parchment paper. Press each ball out with a fork.
Bake at 350 degrees for 15 to 20 minutes.
Yield 4 to 5 dozen.
(Can freeze or keep in a tin with wax paper between layers of wafers)
CHOCOLATE CHIP COOKIES
- 1 box white cake mix
- 1 /4 cup brown sugar
- 1 /20 cup pecans, chopped (optional)
- 1 cup milk chocolate chips
- 1 egg
- 3 /4 cup canola oil
Mix first 5 ingredients in mixer. Gently stir in chocolate chips by hand.
Drop by rounded 2-inch spoonsful onto lined baking sheets (Parchment paper works well for lining pans). It’s helpful to use a cookie scoop.
Bake at 375 degrees for 8 to 10 minutes.
For a hot oven, bake at 350 degrees for 10 to 11 minutes.
Remove to wire rack to cool.
Yields 4 to 5 dozen.