Alabama and Auburn started off the new football season with a bang this past weekend and, of course, we’re all looking for a winning season!
Win, lose or draw on the field, you will want your watch party or tailgate gathering to be the best ever this year, and we’re looking for a few different recipes for entertaining during the season .
The Rosemary Cheese with Fig Spread is fantastic and we want to thank Barbara Molliston of Talladega for sharing this recipe with us.
Tailgate Pocketbooks and Tailgate Surprises are basically the same. One is made with crescent rolls and the other is made with canned biscuits. Both are better when served warm. The Sausage Rounds are another crescent roll creation, and is also tastier when served warm.
So put out the flag with your school colors, or back the car into your favorite spot at the stadium and let’s cheer the team, while indulging in some nice, homemade party
ROSEMARY CHEESE with FIG PRESERVES
1 (8 ounce) pkg. cream cheese, softened
1 (3 ounce) log goat cheese, softened
1 tablespoon fresh rosemary
2 teaspoons honey
1 teaspoon coarsely ground pepper
Three-fourths cup fig preserves
Process first 5 ingredients in a food processor until smooth. Spoon cheese mixture into a lightly greased 1 & one-half cup mold, lined with plastic wrap. Cover and chill at least 2 hours. Invert chilled cheese mixture onto a serving dish; discard plastic wrap. Spoon the fig preserves over cheese. Garnish with sprigs of fresh rosemary and serve with crackers, toasted French bread slices or chips.
1 (8 ounce) can refrigerated crescent rolls
3 tablespoons sour cream, (approximately)
6 tablespoons strawberry preserves, (approximately)
One-fourth cup chopped walnuts
One-fourth cup flaked coconut
Separate crescent rolls into triangles. Spread each triangle with about 1 teaspoon sour cream and about 2 teaspoons strawberry preserves. Sprinkle each evenly with walnuts and coconut; roll up beginning with large end. Place seam side down, about 1 inch apart on a greased cookie sheet. Curve into a crescent. Bake at 375 degrees for 20 minutes or until golden brown. (May use canned biscuits that have been rolled out lightly. Fold dough over sour cream and preserve mixture and press sides with a fork. Bake as with crescent rolls.)
1 pound mild or hot sausage
1 (8 ounce) package crescent rolls
1 (8 ounce) cream cheese, softened
Crumble sausage and brown in a skillet. Drain and set aside. Unroll the crescent rolls and pinch perforations together until closed completely. Cut crescent roll into 3 sections, cutting length-wise. Spread cream cheese and sausage mixture over the 3 sections and roll each separately. Wrap each roll in plastic wrap and chill. Remove from refrigerator, uncover and cut each roll into rounds. Place on a cookie sheet and bake in a preheated 350 degree oven for 15-20 minutes, or until golden brown.