Tide & Tigers Today Tailgating: Host A Game Day Pizza Party

Rebecca Gordon Tailgating Tide & Tigers Today Buttermilk LipstickGame Day Entertaining

Tide & Tigers Today
Raycom Sports/ WBRC Fox 6

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Saturday, November 21, 2015
10 am

featuring

Fan Fare Favorite Recipes
Cooking & Pre-Game Planning Tips & How To’s
Game Day Entertaining Ideas
Tailgating Style Tips

Big Laughs & Loads Of Fun

Tide & tigers Today Tailgating Rebecca Gordon Buttermilk LipstickBe sure & join us in the Tide & Tigers kitchen for all of the details!

Host A Game Day Pizza Party
{watch the video}

Pizza & fall Saturday’s go hand-in-hand.
The craveable pies rank #1 in the polls
when huddling up around the television for the big match up.

Skip the delivery wait.
With a little pre-planning,
your guests will be enjoying those addicting flavors in no time.

Auburn vs Idaho Vandals
Alabama vs Charleston Southern

Game Day Entertaining
here’s what we’ll be having… snack along with us

Pigskin Pizza Dip
Pepperoni Pizza Rolls
Butterfinger-Peanut Butter Cookies
Touchdown Turkey Thanksgiving Craft
{watch the video for the craft How To}
Assorted chips, crostini & crackers
Beer

How To Make Pizza Dip rebeccagordon buttermilklipstick southern tailgating hostess entertaining ideas football snacks food

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPigskin Pizza Dip
makes 14 servings

2 {8-oz} packages cream cheese, softened
1 1/4 cups shredded Italian blend cheese, divided
1/2 cup sour cream
1/2 cup light mayonnaise
1 {1-oz} package chopped fresh basil
4 scallions, sliced
3 garlic cloves, pressed
1/2 tsp crushed red pepper flakes
1 cup spicy marinara sauce
25 low-fat pepperoni slices
2 provolone cheese slices
Fresh parsley & crushed red pepper flakes
Toasted Baguette Slices

one
Preheat the oven to 350 degrees.

Stir together the cream cheese, 1/2 cup Italian cheese blend, the sour cream,
the mayonnaise, the basil, the scallions, the garlic & the red pepper flakes in a large bowl.
Spread into a lightly greased oval 3-quart casserole dish.

two
Spread the marinara sauce over the cream cheese mixture.
Top with the remaining 3/4 cup Italian cheese blend.

Arrange the pepperoni slices to resemble a football shape in the center of the dish.
Cut the provolone cheese slices to resemble football laces &
arrange in the center of the pepperoni.

three
Bake for 20 to 25 minutes or until the cheese melts & the dip is warm in the center.

do not over bake

Sprinkle with parsley & red pepper flakes.
Serve with toasted baguette slices.

Pepperoni Pizza Appetizer Gameday Hostess Southern Recipes rebeccagordon buttermilklipstick

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPepperoni Pizza Rolls
makes 8 servings

1/4 cup butter, melted
3 garlic cloves, pressed
1 {16-oz} package refrigerated homemade pizza dough
30 {25% less fat} pepperoni slices
1 cup shredded mozzarella cheese
Crushed red pepper flakes & Chopped fresh basil
Marinara Sauce

one
Preheat the oven to 375 degrees.

Stir together the butter & the garlic in a small bowl.

Cut the pizza dough into 16 {1-oz} pieces.
Roll each piece of dough into a ball.

Dip the bottom of each piece of dough into the butter mixture.
Place into an oiled 10-inch cast iron skillet,
leaving some space between the other pieces of dough.
Pour the remaining garlic butter mixture evenly over the top of the dough.

Snuggle the pepperoni between the dough pieces in the skillet.
Sprinkle with the cheese.

two
Bake for 25 to 28 minutes or until the cheese melts
& the bread is golden brown.

the garlic butter will be sizzling around the edges

Sprinkle with the red pepper flakes & the basil.
Serve with the marinara sauce.

Butterfinger Bites cookie rebeccagordon buttermilk lipstick southern tailgating recipes

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButterfinger-Peanut Butter Cookies
makes about 2 1/2 dozen

1/2 cup butter, softened
1 1/2 cups dark brown sugar
1 egg
1 1/2 cups creamy peanut butter
1 tsp vanilla extract
3/4 cup ap flour
1/2 tsp baking soda
1/2 tsp kosher salt
1 {10-oz} package Butterfinger Bites candy bars, chopped
Optional: 1/2 cup bittersweet chocolate morsels, chopped

one
Preheat the oven to 350.

Cream the butter & the sugar in the bowl of an electric stand mixer
on medium speed for about 4 minutes.

stop the mixer on occasion & scrape down the bowl sides with a rubber spatula

Add the egg & beat until blended.
Blend in peanut butter & the vanilla.

do not over mix once the peanut butter is added or it may begin the separate
just a spin or two with the mixer is all that’s needed

two
Combine the flour, the baking soda & the salt.
Add to the butter mixture & blend just until the flour is incorporated.
Add the candy pieces & the chopped chocolate, if desired.
Give a few spins to the mixer.

Place heaping tablespoons of dough onto parchment paper-lined
baking sheets about 1-inch apart.
Flatten the dough slightly before depositing in the oven.

space the dough so that 8 fit per pan

three
Bake for 8 to 10 minutes or until the cookies just begin to turn brown on the edges.
Do not over bake.
Cool completely so that the candy has a chance to become firm again.

rebeccagordon buttermilklipstick southern tailgate hostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

Pepperoni Pizza Dip RebeccaGordon ButtermilkLipstick Southern College Football Tailgate Food Party Recipes Hostess NFL SnacksHow To Score A Touchdown Presentation
go ahead & choreograph your end zone moves…
showboat game day styling skills with a few effortless tid-bits

The 411

The Casserole Dish

Look for team colors & shapes when you’re out & about.
The chocolate brown baker & field green linen came from a discount pottery warehouse.

Take a little time to peruse the aisles.
I walked away with quite the game day bounty for pennies.

The Pepperoni

Reduced-fat pepperoni slices release less grease while baking.
You can use regular pepperoni if you’d like to.
Gently dab any excess grease with the corner of a paper towel before serving.

The Baking

Do not over bake the dip or be tempted to crank up the oven temperature
to ensure a creamier texture.

The Magazine Finish

For a golden, bubbly photo-looking finish,
gently run a brûlée torch over the surface in a back & forth motion.

etc

The Caution

Before running any dish under the broil element in your oven,
always check the bottom of the casserole to see if it is marked as broiler-safe.
This is serious & directions should be followed.

Game Day Entertaining 101
visit these posts for additional game day entertaining ideas & recipes

Football Saturday’s: House Divided Cheesesteak Sliders

Football Saturday’s: Barbecue Nacho Spuds

Tailgating Party Ideas: Easy Field Day Decorations

Tailgating Party Ideas: Easy Football Fanfare

Tailgating Party Ideas: Easy Spirited Snacks

Snack Mix Coasters

Handmade Lemon-Fresh Coasters

music to your ears
“Egmont Overture” Ludwig van Beethoven

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{college football} Rebecca Gordon@TidefanFare
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Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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