The Shadow
Fall is definitely in the air. A cool breeze is filling the morning air and crisp leaves are lining the lawns. Fall also begins football season.
Football season brings tailgating. Tailgating equals eating!
With two toddlers, I don’t get to go out to any games anymore however we still like to prepare tailgating snacks at home and watch our favorite team, the Pittsburgh Steelers, play.
My family doesn’t watch college football together. We have a difference of opinion on teams, I’m a Hokie fan and he (my husband) is a Cavalier fan! I know, don’t hold it against him!
This week’s recipes include pepperoni rolls, corn salad, homemade tortillas and pumpkin dip.
Please send me your questions, recipes and comments to: vareview@aol.com or mail them to: P.O. Box 271, Covington, Va. 24426.
I’d love to hear from you!
Enjoy! Happy Fall Y’all!
Amanda
Next Week’s Column: Wacky Ingredient Recipes
Pepperoni Rolls
When my friend, Carla Bowles, made these super easy pepperoni rolls, I just had to get the recipe. This is perfect for any time of year but it’s so quick and easy and you can enjoy them hot or cold.
1 bag frozen rolls, thawed
Sliced pepperoni
Mozzarella cheese (optional)
Take your roll and flatten it out. Place 2 pepperoni slices and cheese in the center. Gently pull up the dough to cover the pepperoni and cheese. Bake at 350 until a light golden brown.
Tips: I prefer Rhodes brand dinner rolls and I prefer them without the cheese.
Corn Salad
My sister-in-law Amy Bartley shared this recipe with me. This is her go-to tailgating food and its super easy!
3-4 cans sweet kernel corn
1 green pepper
1 small red onion
1 cup mayonnaise
1 bag Chili Cheese Fritos
Drain your corn. Chop up the pepper and onion and add to the corn. Add mayonnaise. Right before serving, crush up the bag of Fritos and mix in your corn salad
Tips: If you’re not a mayo fan, you can substitute with ranch dressing and sometimes I add a cup or so of cheese.
Pumpkin Dip
Okay, now let’s fix something sweet. When I think of fall, pumpkins and apples are always at the top of the list. What better time to make a pumpkin dip! Dip this with apples, ginger snaps, vanilla wafers or graham cracker sticks.
2 8 oz. packages cream cheese (softened)
1 15 oz. can 100% pure pumpkin NOT PUMPKIN PIE MIX
2 cups confectioner’s sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
Or 2 tsp. pumpkin pie mix
Beat cream cheese and pumpkin with mixer until smooth. Add remaining ingredients. Refrigerate at least 1 hour before serving.
Tips: I usually add extra cinnamon. Also a hollowed out pumpkin makes a festive bowl to hold this tasty dip!
Homemade Tortilla Chips
If ginger snaps and Chili Cheese Fritos don’t delight your taste buds, try this handy recipe for homemade tortilla chips. They’re just like you’ll find at your favorite mexican restaurant and are perfect when they’re still warm from the fryer.
1 bottle vegetable oil
2 packages of small corn tortillas.
coarse Kosher salt (to taste)
In a large pot (or deep fryer) heat vegetable oil to 325 degrees. Olive oil doesn’t work as well in a deep fryer, so stick to vegetable oil.
Stack the tortillas together and slice them into equal triangles and toss about a dozen or so into the oil (depending on the size of your pot). When the chips float to the surface and stop bubbling, they’re ready to be scooped out. Sprinkle salt (or cinnamon and sugar to enjoy with the pumpkin dip) to suit your taste.
Tips: Don’t let the oil get too hot or your chips will burn!
Amanda
