Tailgating Recipes

All recipes are courtesy of Kelli and Jayna Oakley from their books Kentucky TALEgating I and II, Stories and More Stories with Sauce (Oakley Press).

The Oakleys' books can be purchased by visiting oakleypress.net or calling 859-433-6495.

Chocolate Chip Cheese Ball
8 ounces cream cheese
3/4 cup confectioners' sugar
1/2 cup real butter, melted
2 Tablespoons brown sugar
1 Tablespoon vanilla extract
3/4 cup miniature chocolate chips
3/4 cup chopped pecans
Soften cream cheese. Beat with confectioners' sugar, butter, brown sugar and vanilla extract until smooth. Mix in chocolate chips and 1/2 cup of the pecans. Refrigerate until firm. Shape into a ball and roll in remaining pecans. Serve with graham crackers,butter cookies or pretzels.
From Sandy Hilen of Lexington, Kentucky

Orange Slush Supreme
2 (6-ounce) cans frozen lemonade, thawed
6-ounce can frozen orange juice, thawed
2 cups sugar
7 cups water
2 cups strong tea; 4 tea bags brewed in 2 cups water
1 cup whiskey
Mix all together and freeze.
From Sara Bailey of Avon, Indiana

Stromboli
1/4 cup prepared mustard
2 Tablespoons chopped fresh basil or 2
    teaspoons dried basil leaves
1 Tablespoon chopped green olives
1 pound frozen bread dough, thawed
    and at room temperature
1/4 pound sliced salami
1/4 pound sliced provolone cheese
1/4 pound sliced ham
1/8 pound thinly-sliced pepperoni (2-inch diameter)
1 egg, beaten
1 teaspoon poppy or sesame seeds
Grease baking sheet. In a small bowl, stir together the mustard, basil and olives; set aside. Roll dough on floured surface to a 16x10-inch rectangle. Arrange salami on dough overlapping slices, leaving 1-inch border around edges. Spread half of mustard mixture thinly over salami. Arrange provolone and ham over salami. Spread with remaining mustard mixture. Top with pepperoni. Fold one-third of dough toward center from long edge of rectangle. Fold second side toward center enclosing filling. Pinch long side to seal. Pinch ends together and tuck under dough. Place on prepared baking sheet.
 
Cover, let rise in warm place 15 minutes. Preheat oven to 375 degrees. On top of dough, cut shallow crosswise slits 3 inches apart. Brush stromboli lightly with beaten egg; sprinkle with poppy or sesame seeds. Bake 25 minutes or until browned. Remove to rack; cool slightly. Serve warm.
 
Makes 12 servings.
From Ingrid Judi of Lexington, Kentucky

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