Tailgating Time .... Sweet Potato Pecan Pie

Sweet Potato Pecan Pie

1 pound of sweet potatoes, cooked and peeled

3/4 cup butter

1 can of Eagle Brand condensed milk (not evaporated milk)

1 tsp. grated orange peel

1 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. salt

2 eggs

One unbaked pie shell

Preheat oven to 350 degrees. In a large bowl, beat the potatoes and butter til smooth. Add the remaining ingredients other than the pecan topping and mix well. Pour into the pie shell. Bake 50 minutes. Remove from oven and spoon Pecan Topping onto the pie and bake an additional 20 minutes. 

Pecan topping:

1 cup of pecan halves

1 cup of brown sugar

1/2 cup of flour

1/3 stick of butter

Mix sugar and flour together. Cut in the butter  til crumbly then stir in the pecans. 

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Tailgating Time .... Cherry Crumble Pie

Cherry Crumble Pie

One unbaked pie crust
One quart of canned cherries (or two cans). Not pie filling
1 1/4 sugar
10 Tbs cornstarch
4 drops of red food coloring
1 Tbsp butter
1/2 tsp. almond extract

Preheat oven to 350 degrees. In saucepan or a Dutch oven, heat the cherries. Combine the sugar and cornstarch and add to cherries.  Add food coloring. Stir constantly.  Bring to a boil and simmer on low for about one minute. It will thicken and the sauce will  become clear. Add butter and stir til melted. Take off of heat and stir in extract. Pour into prepared pie shell.

Crumble Topping

1 cup of flour
1/2 cup of packed brown sugar
1/2 c of butter

Combine flour and sugar. Put butter in mix and cut in til it crumbles and mixture is the size of peas. Sprinkle on top of cherry filling and bake the pie for about 30 minutes or til crust is brown.

Tailgate Time .... Razorback Red Broccoli Cherry Salad

Broccoli Cherry Salad

One head of broccoli broken into pieces

One jar of good bacon bits

One cup of dried cherries

One cup of sunflower seeds

One half of a sweet onion - slivered

One cup of chopped celery

Two heads of romaine - slivered

Dressing:

One cup of mayonnaise

Four tablespoons of sugar

Three tablespoons of red wine vinegar

 ( may add more sugar or vinegar to taste)

Combine all salad ingredients. Make dressing ingredients about an hour or more ahead of time so flavors  can blend. Add dressing to salad and toss to coat about fifteen minutes prior to serving.