Georgia Bulldogs® Menu
These boiled peanuts are just the crowd-pleaser you need at your next tailgate. They offer a spicy kick, making them a favorite pre-game snack.
1. Bring all ingredients and 1 gal. water to a boil in a stockpot over high heat. Cover, reduce heat to medium-low, and cook, stirring occasionally, 4 hours or until peanuts are tender. Add water as needed to keep peanuts covered.
2. Remove from heat; let stand, covered, 1 hour.
Note: We tested with Texas Pete Original Hot Sauce.
Southern Living FEBRUARY 2011
Baked dips are always a hit! Serve this traditional vidalia onion dip recipe, or try the lightened version for your next party or get-together.
Melt butter in a large skillet over medium-high heat; add onion, and sauté 10 minutes or until tender.
Stir together shredded Swiss cheese and next 5 ingredients; stir in onion, blending well. Spoon mixture into a lightly greased 2-quart baking dish.
Bake at 375° for 25 minutes, and let stand 10 minutes. Serve with tortilla chips or crackers.
To lighten: Substitute vegetable cooking spray for butter; substitute reduced-fat Swiss cheese and light mayonnaise.
Southern Living APRIL 2002
Take hot dog toppings beyond traditional sauerkraut and mustard by dressing with sweet-hot pickles, shredded red cabbage and a creamy topping made of mayo, whole grain mustard, and hot chili sauce.
1. Preheat grill to 350° to 400° (medium-high) heat.
2. Combine first 3 ingredients and 1 Tbsp. chili sauce in a small bowl. Brush hot dogs with remaining 1 Tbsp. chili sauce.
3. Grill hot dogs, covered with grill lid, 4 to 6 minutes or until thoroughly heated. Place hot dogs in buns, and top with mayonnaise mixture. Sprinkle with chopped pickles and shredded cabbage.
Note: We tested with Wickles Pickles and Huy Fong Sriracha Hot Chili Sauce.
Southern Living FEBRUARY 2011
Transform canned pork and beans into superb baked beans by stirring in peppery-sweet root beer, dry mustard, and hot sauce. The 5-minute prep time might make this dish one of your summertime favorites.
Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.
Southern Living OCTOBER 2004
1. Preheat oven to 350°. Combine first 3 ingredients in a medium bowl. Cut in butter with a pastry blender until crumbly. Reserve 1 cup flour mixture.
2. Lightly grease an 11- x 7-inch or 9-inch square pan. Press remaining flour mixture onto bottom of prepared pan.
3. Bake at 350° for 25 to 30 minutes or until lightly browned.
4. Spread peach preserves over crust in pan. Dollop raspberry preserves by 1/2 teaspoonfuls over peach preserves. Sprinkle reserved 1 cup flour mixture over preserves. Sprinkle with almonds.
5. Bake at 350° for 35 to 40 minutes or until golden brown. Let cool 1 hour on a wire rack. Cut into bars. Garnish, if desired.
Southern Living APRIL 2011
Hot Spiced Boiled Peanuts
Baked Vidalia Onion Dip
Sweet Heat Hot Dogs
Root Beer Baked Beans
Peach Melba Shortbread Bars
Get in the Bulldog spirit and use this menu to serve some of the tastiest treats to your fellow Dawg fans.
Back ToGeorgia Bulldogs® Menu