If you need a simple Game Day recipes to make for your family or friends, here you go! You just have to remember the let the bread thaw out in plenty of time! You any kind or as much cheese as you like! I used cheddar and mozzarella. You could spice it up with some Monterrey Jack. I have seen something similar to this with onions and green peppers included. For my Game Day loaf, I just stuck to the cheese and bacon with ranch dressing for the dipping sauce. A keeper!
Game Day Party Loaf
1 loaf frozen bread dough, thawed
Cheese Slices or Shredded Cheese (Your Choice)
6 slices crisp cooked bacon, chopped
You favorite dipping sauce
Roll loaf into a circle and place into the bottom of a sprayed Bundt pan. Cover with plastic wrap and let rise until doubled in size. Remove wrap and bake at 350 degrees 20-25 minutes or until lightly browned. Slice all the way around without cutting through the bottom crust. Place on a baking sheet. Stuff the cheese and bacon between the slices. Return to oven and bake an additional 15-20 minutes or until cheese is melted. Serve with your favorite dipping sauce. You can place the sauce in the middle of the ring.
May your team win this week unless you just happen to be an Aggie! 🙂 Roll Tide!
OK, it’s not officially fall until September 22, but there have been a few mornings this past week that their was an ever so slight touch of fall in the air! So…… that means I bring out my pumpkin recipes! I even have a Pinterest board just for pumpkin recipes!
I found this recipe at www.MomOnTimeout.com
and it definitely got pinned to the pumpkin board! I used pecans instead of walnuts for my recipe. Either one would be great!
Pumpkin Pie Oatmeal Raisin Cookies
1 ½ cups all-purpose flour
½ cup wheat flour
1 ½ cups old fashioned oats
1 t. baking soda
1 t. cinnamon
½ t. pumpkin pie spice
1/8 t. all spice
1 C. butter, softened
1 C. granulated sugar
1 C. brown sugar
1 C. canned pumpkin
1 egg, room temperature
2 t. vanilla
1 C. chopped pecans
1 C. raisins
Combine flour, oats, baking soda and spices in a medium bowl and set aside. Cream together the butter and sugars until light and fluffy. Beat in egg and mix until well combined. Add pumpkin, egg and vanilla and stir until well combined. Slowly add flour mixture stirring just until combined. Stir in pecans and raisins. Chill dough for 1 hour. Preheat oven to 350. Using a cookie scoop (mine is from Pampered Chef), drop cookie dough onto lightly greased baking sheets or baking sheets lined with parchment paper. Press dough down slightly with back of spoon. This dough does not spread much when baking. Bake for 15-17 minutes or until cookies are just lightly browned. Cool slightly before transferring to wire racks to cool completely.
Make up a batch or two of these cookies for your family, your neighbors, or your friends at work! I packaged my in Ziplock snack bags and made a “bag topper” with my message…..
Happy Fall Yall! (Even if it is a wee bit early!)
Football season is just getting started and it’s time to get back into the tailgating mode! For a very quick and easy (and most of all, tasty!) dip for your Game Day menu, try this dip!
Cheesy Ranch Dip
2 cups sour cream
1 packet ranch dressing mix
1 cup shredded cheddar
1/2 cup shredded mozzarella
4 slices bacon, cooked crispy, and chopped
Mix all ingredients and refrigerate for several hours or overnight. Serve with your choice of chips or fresh veggies. I used Tostitos Scoops!