Arkansas Razorbacks® Menu
Whether you serve it hot or cold, this coffee milk punch has just the right amount of kick to jump-start your morning.
Whisk together hot coffee, fudge topping, and sugar in a large Dutch oven until smooth. Add half-and-half and remaining ingredients, stirring until blended. Bring mixture to a simmer over medium-high heat. Serve immediately, or let cool, cover, and chill 1 to 24 hours, and serve over ice.
Southern Living NOVEMBER 2010
Toss together fruit and powdered sugar in a large bowl.
Place one-third fruit mixture in a serving bowl. Top with one-third coconut. Repeat layers twice. Cover and chill 2 hours. Garnish, if desired.
Note: Three red grapefruit, peeled and sectioned, may be added to fruit mixture, if desired.
Southern Living NOVEMBER 2004
Serve scrambled eggs with cream cheese for a delicious twist on this traditional breakfast dish. Chopped fresh basil adds an aromatic note as well.
Whisk together first 4 ingredients.
Melt butter in a large nonstick skillet over medium heat; add egg mixture, and cook, without stirring, until eggs begin to set on bottom. Sprinkle cream cheese cubes evenly over egg mixture; draw a spatula across bottom of skillet to form large curds.
Cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat. Stir in chopped basil before serving, if desired, and garnish, if desired.
Note: To lighten, substitute 2 cups egg substitute for eggs and 3 ounces light cream cheese for 3 ounces regular cream cheese. Proceed as directed.
Sausage-Egg Soft Tacos: Prepare Cream Cheese Scrambled Eggs as directed, substituting 1 seeded and chopped jalapeño pepper for chopped basil. Sprinkle 6 (8-inch) flour tortillas evenly with 1 1/2 cups shredded colby-Jack cheese. Top one half of each tortilla evenly with Cream Cheese Scrambled Eggs and 1 (16-ounce) package cooked, drained, and crumbled ground pork sausage. Sprinkle evenly with 1/2 cup shredded colby-Jack cheese. Fold tortillas over filling. Serve with sour cream and salsa. Makes 6 servings. Prep: 20 min., Cook: 15 min.
Southern Living JANUARY 2005
Combine frozen hash brown potatoes with sausage, eggs, and cheese for a hearty breakfast or brunch casserole.
Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
Prepare hash browns according to package directions, using 1/2 teaspoon salt and pepper.
Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.
Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
Bake at 350° for 35 to 40 minutes.
Southern Living OCTOBER 2003
Ham and biscuits are popular at tailgates across the South—including Fayetteville. Use your favorite sliced, baked ham to stuff into these soft biscuits, and slather with plenty of Mustard Butter.
1. Combine yeast and 1/2 cup warm water in a 4-cup liquid measuring cup, and let mixture stand 5 minutes. Stir in buttermilk.
2. Combine flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork just until dry ingredients are moistened.
3. Turn dough out onto a well-floured surface, and knead 4 to 5 times.
4. Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter, and place on lightly greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, 1 hour.
5. Bake at 425° for 10 to 12 minutes or until golden. Split each biscuit, and spread evenly with Mustard Butter. Stuff biscuits with ham.
Oxmoor House AUGUST 2012
Simple enough for a beginning baker, this easy yeast-roll dough rises in just 30 minutes.
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through.
2. Prepare hot roll dough as directed on back of package; let dough stand 5 minutes. Roll dough into a 15- x 10-inch rectangle; spread with softened butter. Stir together brown sugar and cinnamon; sprinkle over butter. Sprinkle pecans over brown sugar mixture. Roll up tightly, starting at one long end; cut into 12 slices. Place rolls, cut sides down, in a lightly greased 12-inch cast-iron skillet or 13- x 9-inch pan. Cover loosely with plastic wrap and a cloth towel; let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
3. Preheat oven to 375°. Uncover rolls, and bake for 20 to 25 minutes or until center rolls are golden brown and done. Let cool in pan on a wire rack 10 minutes. Stir together powdered sugar, milk, and vanilla; drizzle over rolls.
Note: We tested with Pillsbury Specialty Mix Hot Roll Mix.
Southern Living OCTOBER 2010
Coffee Milk Punch
Cream Cheese Scrambled Eggs
Sausage-Hash Brown Breakfast Casserole
Wooo Pig Sooie Ham-Stuffed Biscuits with Mustard Butter
This menu features Razorback breakfast favorites for any tailgate or party.
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