Score a Touchdown with these Game Day Treats!

Everyone comes out a winner with these Game Day Treats.

Pimento Cheese Stuffed Deviled Eggs

This Southern inspired cheese spread is perfect for grilled cheese sandwiches, as a dip with fresh cut veggies and makes the perfect deviled egg.

Recipe by Chef Jennifer Hill Booker

Yields 4 dozen deviled eggs

Ingredients:

2 dozen eggs

1 ½ cups shredded extra-sharp Cheddar cheese

1 cup shredded mild Cheddar cheese

1/2 cup hickory smoked bacon, cooked and cut into ¼ pieces

8 ounces cream cheese, softened

3/4 cup mayonnaise

1/4 cup minced onion

1 large garlic clove, minced

1 (4 ounce) jar diced pimento, drained

1 teaspoon paprika

1/4 teaspoon ground cayenne pepper

Sea salt and fresh ground black pepper, to taste

Garnish

¼ cup cooked hickory smoked bacon, crumbled

4 scallions, green and white parts, chopped

24 fried popcorn shrimp

Directions:

In a large sauce pan, place eggs in a single layer and cover with enough water that there's 1 1/2 inches of water above the eggs.

Heat on medium high until water begins to boil, cover, reduce the heat to low, and cook for 1 minute.

Remove the covered sauce pan from the heat and leave covered for 14 minutes, then rinse under cold running water for 1 minute. Remove the eggs from the water, gently crack the egg shells and carefully peel under cool running water.

Blot the eggs dry with paper towels.

Slice the eggs in half lengthwise and remove the yolks. Place half of the yolks into a large bowl and all of the whites on a large serving platter. Save the remaining yolks for another recipe.

Mash the egg yolks into a fine crumble using the back of a dinner fork.

Add all of the remaining ingredients and using a rubber spatula mix until well combined.

Season to taste, with salt and black pepper.

Using a spoon or piping bag, evenly divide the deviled egg mixture into the egg whites.

Garnish with crispy bacon, scallions or fried popcorn shrimp.

Enjoy!

You can also mix your pimento cheese spread with an electric mixer, using the paddle attachment.

Parmesan Rosemary Popcorn

Adding some spices like cayenne pepper for heat , brown sugar for sweetness, or cheese for richness popcorn can be an enticing, high-fiber, vitamin-rich alternative to chips.

Yields about 16 cups

Recipe by Chef Jennifer Hill Booker

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

Popcorn:

1/4 cup vegetable oil

3/4 cup popcorn kernels

Topping:

1/2 cup grated parmesan,

3 tablespoons olive oil,

1 tablespoon finely chopped fresh rosemary

1 teaspoon fresh cracked black pepper

2 teaspoons sea salt

Directions:

Heat a few kernels in 1/4 cup vegetable oil in a large pot over medium heat until one pops.

Add remaining popcorn kernels and cover the pot.

Cook, shaking the pot occasionally, until the popping subsides.

Remove from heat and set aside. Combine all of the topping ingredients.

Drizzle over hot popcorn and toss until kernels are coated.

Adjust salt to taste and serve warm or room temperature.

Smokey Bacon Wrapped Jalapenos

Makes 6 servings

Recipe by Chef Jennifer Hill Booker

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

1/2 cup cream cheese

1/2 cup shredded sharp Cheddar cheese

12 jalapeno peppers

6 slices bacon cut in half thin sliced bacon works better

24 wooden toothpicks

Directions:

Preheat grill to 400*F.

Mix cream cheese and Cheddar cheese together in a bowl until evenly blended.

Cut a small hole, about the size of a penny, in each jalapeno. Save the pieces of jalapeno you remove and leave the stems intact.

For a less spicy jalapeno: Use a small spoon, scrape out the seeds and membrane.

Fill each jalapeno with the cheese mixture.

Put the penny sized piece of jalapeno back in place and wrap each stuffed pepper with a half slice of bacon. Secure the bacon with a toothpick.

Arrange bacon-wrapped peppers on the prepared grill

Grill until bacon is crispy, about 10 minutes, turning throughout the grilling process.

Chef Jennifer's

Cooking Tips:

#1

Plan your menu around your grocer's weekly sales ad. Your ingredients will be in stock, in season, and on sale!

 
#2

Shop, Cook & Eat Seasonally. In-season produce is fresh, inexpensive, and tasty!

#3

Cook Once & Eat Twice. Cook a double batch of dishes like soups, beans and chili-for those days you don't feel like cooking!

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