{"id":19922,"date":"2018-09-24T14:28:20","date_gmt":"2018-09-24T18:28:20","guid":{"rendered":"https:\/\/clemson.world\/?p=19922"},"modified":"2018-09-24T14:28:20","modified_gmt":"2018-09-24T18:28:20","slug":"tailgating-recipes","status":"publish","type":"post","link":"https:\/\/clemson.world\/archive\/tailgating-recipes\/","title":{"rendered":"Tailgating Recipes"},"content":{"rendered":"<p><div id='fullscreen_slider_1'  class='avia-fullscreen-slider main_color   avia-builder-el-0  el_before_av_hr  avia-builder-el-first   container_wrap sidebar_right' style=' '  ><a href='#next-section' title='' class='scroll-down-link av-control-default' aria-hidden='true' data-av_icon='\ue877' data-av_iconfont='entypo-fontello'><\/a><div   data-size='no scaling'  data-lightbox_size='large'  data-animation='slide'  data-conditional_play=''  data-ids='19924'  data-video_counter='0'  data-autoplay='false'  data-bg_slider='true'  data-slide_height='100'  data-handle='av_fullscreen'  data-interval='5'  data-class=' '  data-el_id=''  data-css_id='fullscreen_slider_1'  data-scroll_down='aviaTBscroll_down'  data-control_layout='av-control-default'  data-custom_markup=''  data-perma_caption=''  data-autoplay_stopper=''  data-image_attachment='scroll'  data-min_height='0px'  data-stretch=''  class='avia-slideshow avia-slideshow-1 av-slider-scroll-down-active av-control-default av-default-height-applied avia-slideshow-no scaling av_fullscreen   avia-slide-slider '  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><ul class='avia-slideshow-inner ' style='padding-bottom: 66.6666666667%;' ><li style='background-position:center center;' data-img-url='https:\/\/clemson.world\/archive\/wp-content\/uploads\/sites\/3\/2018\/09\/Recipe_Intro.jpg' class=' av-single-slide slide-1 ' ><div data-rel='slideshow-1' class='avia-slide-wrap '   ><div class = \"caption_fullwidth av-slideshow-caption caption_center\"><div class = \"container caption_container\"><div class = \"slideshow_caption\"><div class = \"slideshow_inner_caption\"><div class = \"slideshow_align_caption\"><h2  style='font-size:78px; color:#ffffff; ' class='avia-caption-title  '  itemprop=\"name\" >TAILGATING RECIPES<\/h2><\/div><\/div><\/div><\/div><\/div><div class='av-section-color-overlay' style='opacity: 0.2; background-color: #000000; '><\/div><\/div><\/li><\/ul><\/div><\/div><div id='after_full_slider_1'  class='main_color av_default_container_wrap container_wrap sidebar_right' style=' '  ><div class='container' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-19922'><div class='entry-content-wrapper clearfix'><br \/>\n<div  style='height:50px' class='hr hr-invisible   avia-builder-el-1  el_after_av_fullscreen  el_before_av_video  avia-builder-el-first '><span class='hr-inner ' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<div  class='avia-video avia-video-custom   av-lazyload-immediate  av-lazyload-video-embed  ' style='padding-bottom:100%;'  itemprop=\"video\" itemtype=\"https:\/\/schema.org\/VideoObject\"  data-original_url='https:\/\/vimeo.com\/384806325' ><script type='text\/html' class='av-video-tmpl'><div class='avia-iframe-wrap'><iframe loading=\"lazy\" title=\"Tiger Bites: All in Bread | 2020\" src=\"https:\/\/player.vimeo.com\/video\/384806325?h=337a841b5f&amp;dnt=1&amp;app_id=122963\" width=\"1000\" height=\"1000\" frameborder=\"0\" allow=\"autoplay; fullscreen; picture-in-picture\" allowfullscreen><\/iframe><\/div><\/script><div class='av-click-to-play-overlay'><div class=\"avia_playpause_icon\"><\/div><\/div><\/div><br \/>\n<div  style='height:50px' class='hr hr-invisible   avia-builder-el-3  el_after_av_video  el_before_av_one_full '><span class='hr-inner ' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<div class=\"flex_column av_one_full  flex_column_div av-zero-column-padding first  avia-builder-el-4  el_after_av_hr  el_before_av_one_half  \" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  av_inherit_color '  style='font-size:25px; color:#000000; '  itemprop=\"text\" ><p><strong>BREADS<\/strong><\/p>\n<\/div><\/section><\/div><br \/>\n<div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding first  avia-builder-el-6  el_after_av_one_full  el_before_av_one_half  column-top-margin\" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  av_inherit_color '  style='color:#000000; '  itemprop=\"text\" ><p><span style=\"color: #f66733;font-size: 19px\"><strong>Spinach and Artichoke Baguette<\/strong><\/span><\/p>\n<p style=\"font-weight: lighter\">1 baguette<br \/>\n1 can artichoke hearts (chopped into \u00bd inch pieces)<br \/>\n1 bag spinach (chopped)<br \/>\n1 tablespoon garlic powder<br \/>\n1 tablespoon onion powder<br \/>\n1 tablespoon olive oil<br \/>\n1 package cream cheese<br \/>\n1 cup Mozzarella cheese<br \/>\n1 tablespoon Parmesan cheese<br \/>\n2 tablespoons butter<\/p>\n<p>Preheat oven to 350 . Cut baguette into two (or four) pieces and hollow out the middle, set aside. In a microwave safe bowl soften cream cheese then add garlic powder and onion powder, set aside. Place oil in large nonstick skillet over low heat and wilt spinach. Then add artichoke hearts and salt and pepper to taste. Stir in cream cheese mixture and then mozzarella. Stuff mixture into bread and reconnect the baguette. Next, melt butter and mix with parmesan. Then brush the top of the baguette. Wrap the baguette in foil tightly and bake for 15-20 minutes. Cut into slices to serve.<br \/>\n<em>\u2014Jesse and Candace Godfrey<\/em><\/p>\n<\/div><\/section><\/div><br \/>\n<div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding   avia-builder-el-8  el_after_av_one_half  el_before_av_one_fifth  column-top-margin\" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  av_inherit_color '  style='color:#000000; '  itemprop=\"text\" ><p><span style=\"color: #f66733;font-size: 19px\"><strong>All-In Bread <\/strong><\/span><\/p>\n<p style=\"font-weight: lighter\">1 Round Loaf Sourdough or White Mountain Bread &#8211; Not Sliced<br \/>\n1 stick butter<br \/>\n1 package dry ranch Mix<br \/>\n8 slices of bacon (crumbled)<br \/>\nShredded cheese<\/p>\n<p>Preheat oven to 350. With a large serrated knife cut loaf on a diagonal from top of loaf to bottom while keeping the bottom crust intact. Rotate loaf 90 degrees and make cuts again leaving 1 inch by 1 inch squares. Melt butter and mix in ranch mix. Carefully pull apart sections of the bread drizzling butter between the squares. Repeat with bacon and shredded cheese. Cover tightly with foil and cook for 15-20 minutes.<br \/>\n***This recipe can be made with pizza ingredients or spicy Italian sausage.<br \/>\n<em>\u2014Jesse and Candace Godfrey<\/em><\/p>\n<\/div><\/section><\/div><br \/>\n<div class=\"flex_column av_one_fifth  flex_column_div av-zero-column-padding first  avia-builder-el-10  el_after_av_one_half  el_before_av_three_fifth  column-top-margin\" style='border-radius:0px; '><\/div><br \/>\n<div class=\"flex_column av_three_fifth  flex_column_div av-zero-column-padding   avia-builder-el-11  el_after_av_one_fifth  el_before_av_one_fifth  column-top-margin\" style='border-radius:0px; '><div   class='hr hr-full hr-no-shadow   avia-builder-el-12  avia-builder-el-no-sibling '><span class='hr-inner ' ><span class='hr-inner-style'><\/span><\/span><\/div><\/div><br \/>\n<div class=\"flex_column av_one_fifth  flex_column_div av-zero-column-padding   avia-builder-el-13  el_after_av_three_fifth  el_before_av_one_full  column-top-margin\" style='border-radius:0px; '><\/div><br \/>\n<div class=\"flex_column av_one_full  flex_column_div av-zero-column-padding first  avia-builder-el-14  el_after_av_one_fifth  el_before_av_one_half  column-top-margin\" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  av_inherit_color '  style='font-size:25px; color:#000000; '  itemprop=\"text\" ><p><strong>SAUCES &amp; SOUPS<\/strong><\/p>\n<\/div><\/section><\/div><br \/>\n<div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding first  avia-builder-el-16  el_after_av_one_full  el_before_av_one_half  column-top-margin\" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  av_inherit_color '  style='color:#000000; '  itemprop=\"text\" ><p><span style=\"color: #f66733;font-size: 19px\"><strong>Clemson Barbeque Sauce<\/strong><\/span><\/p>\n<p style=\"font-weight: lighter\">1 cup of vegetable oil<br \/>\n2 cups of cider vinegar<br \/>\n1 cup of Heinz ketchup<br \/>\n2 tablespoons of Worcestershire sauce<br \/>\n1\/2 cup prepared mustard<br \/>\n1\/2 cup of brown or white sugar<br \/>\n2 tablespoons of black pepper<br \/>\n3 tablespoons of onion salt<\/p>\n<p>Mix mustard with dry ingredients first to prevent lumping. Heat, but DO NOT boil.<br \/>\n<em>\u2014Dianne Prather<\/em><\/p>\n<\/div><\/section><\/div><br \/>\n<div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding   avia-builder-el-18  el_after_av_one_half  el_before_av_one_full  column-top-margin\" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  av_inherit_color '  style='color:#000000; '  itemprop=\"text\" ><p><span style=\"color: #f66733;font-size: 19px\"><strong>White Chili<\/strong><\/span><\/p>\n<p style=\"font-weight: lighter\">(4) 15 oz. cans undrained northern beans<br \/>\n6 cups chicken broth<br \/>\n1 beef bouillon cube<br \/>\n1 large onion diced<br \/>\n3 teaspoons cumin<br \/>\n2 teaspoons garlic powder<br \/>\n2 teaspoons oregano<br \/>\n1\/2 teaspoon cayenne pepper<br \/>\n4 oz. diced green chilis<br \/>\n4 cups cooked chicken<br \/>\n2 cups sour cream<br \/>\n3 cups Monterrey jack cheese<\/p>\n<p>Cook diced onion in water until clear. Combine beans, broth, bouillon, spices and chilis. Bring to boil and simmer to heat through for flavors to blend. Add cooked chicken, sour cream and cheese. Heat through. Garnish if desired with chopped cilantro and diced tomatoes.<br \/>\n<em>\u2014Melonie Hammond-Trace<\/em><\/p>\n<\/div><\/section><\/div><br \/>\n<div class=\"flex_column av_one_full  flex_column_div av-zero-column-padding first  avia-builder-el-20  el_after_av_one_half  el_before_av_hr  column-top-margin\" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  av_inherit_color '  style='color:#000000; '  itemprop=\"text\" ><p><span style=\"color: #f66733;font-size: 19px\"><strong>Original Clemson Barbecue Sauce<\/strong><\/span><br \/>\nThomas Hill \u201969, M \u201971\u00a0 shared with us these two recipes used when Clemson sold chicken plates during home football games in the 1960s and 1970s.\u00a0 It was printed in the Clemson Extension Service circular 4460 (reprinted in 1964) titled &#8220;Barbecuing Chicken.&#8221;<br \/>\n<span style=\"color: #f66733;font-size: 19px\"><strong><a href=\"https:\/\/clemson.world\/wp-content\/uploads\/2018\/09\/BBQClemson.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-20629\" src=\"https:\/\/clemson.world\/wp-content\/uploads\/2018\/09\/BBQClemson-218x300.jpg\" alt=\"Original Extension booklet: Barbecuing Chicken\" width=\"165\" height=\"217\" \/><\/a>Simple Sauce<\/strong><\/span>\u00a0&#8230; to be sprayed on chicken with a pressure sprayer or spray bottle.<\/p>\n<p style=\"font-weight: lighter\">1\/2 C water<br \/>\n1 1\/2 C vinegar<br \/>\n1\/2 C corn oil or cotton seed oil<br \/>\n3 T salt<\/p>\n<p><span style=\"color: #f66733;font-size: 19px\"><strong>Clemson Sauce<\/strong><\/span>\u00a0&#8230; use a basting brush or mop.<\/p>\n<p style=\"font-weight: lighter\">1\/2 C water<br \/>\n1\/2 C vinegar<br \/>\n1\/2 C corn oil or cotton seed oil<br \/>\n1 C catsup<br \/>\n3T salt<br \/>\n2 T sugar<br \/>\n1 T Worcestershire sauce<br \/>\n1 t Tobasco sauce<br \/>\n1\/2 t pepper<br \/>\n1 ground or finely chopped onion<\/p>\n<p>Made in quantity for 5 chickens or 10 halves. Double or triple recipe as needed. Bring sauces to a boil to mix and allow to stand overnight to blend flavors. Keep warm while basting. Turn every 5-10 minutes and baste with sauce each time turned. Chickens are done when the drumstick turns loose of the thigh bone.<\/p>\n<\/div><\/section><\/div><br \/>\n<div  style='height:50px' class='hr hr-invisible   avia-builder-el-22  el_after_av_one_full  el_before_av_image '><span class='hr-inner ' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<div  class='avia-image-container  av-styling-    avia-builder-el-23  el_after_av_hr  el_before_av_hr  avia-align-center '  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\"  ><div class='avia-image-container-inner'><div class='avia-image-overlay-wrap'><img class='avia_image' src='https:\/\/clemson.world\/archive\/wp-content\/uploads\/sites\/3\/2018\/09\/Recipe_Rolls.jpg' alt='' title='Recipe_Rolls' height=\"733\" width=\"1100\"  itemprop=\"thumbnailUrl\"  \/><\/div><\/div><\/div><br \/>\n<div  style='height:50px' class='hr hr-invisible   avia-builder-el-24  el_after_av_image  el_before_av_one_full '><span class='hr-inner ' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<div class=\"flex_column av_one_full  flex_column_div av-zero-column-padding first  avia-builder-el-25  el_after_av_hr  el_before_av_one_half  \" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  av_inherit_color '  style='font-size:25px; color:#000000; '  itemprop=\"text\" ><p><strong>SANDWICHES<\/strong><\/p>\n<\/div><\/section><\/div><br \/>\n<div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding first  avia-builder-el-27  el_after_av_one_full  el_before_av_one_half  column-top-margin\" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  av_inherit_color '  style='color:#000000; '  itemprop=\"text\" ><p><span style=\"color: #f66733;font-size: 19px\"><strong>Breakfast Sliders<\/strong><\/span><\/p>\n<p style=\"font-weight: lighter\">24 Hawaiian sweet rolls<br \/>\n8 eggs (scrambled)<br \/>\n12 slices bacon (fully cooked)<br \/>\nShredded cheddar cheese<\/p>\n<p>Preheat oven to broil. With a long serrated knife cut rolls in half and place on a foil lined baking sheet.\u00a0Layer the scrambled eggs, bacon, and shredded cheese. Salt and pepper to taste. Place under the broiler for one to two minutes just until the cheese melts. Take out of the oven and place the top half of the roll on the sliders pressing down gently so the cheese adheres to the top. Wrap in a double wrapping of aluminum foil to transport.<br \/>\nThe possibilities are endless! Other good choices are: pork loin with dijon, pulled pork, pizza, chicken parmesan, muffuletta.<br \/>\n<em>\u2014Jesse and Candace Godfrey<\/em><\/p>\n<\/div><\/section><\/div><br \/>\n<div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding   avia-builder-el-29  el_after_av_one_half  el_before_av_image  column-top-margin\" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  av_inherit_color '  style='color:#000000; '  itemprop=\"text\" ><p><span style=\"color: #f66733;font-size: 19px\"><strong>Cuban Sliders<\/strong><\/span><\/p>\n<p style=\"font-weight: lighter\">24 Hawaiian sweet rolls<br \/>\n1 jar pickles<br \/>\n1 package of sliced deli ham<br \/>\n3 tablespoons Dijon mustard<br \/>\n1 package Swiss cheese<\/p>\n<p>Preheat oven to 325 and grease a baking pan. With a long serrated knife cut rolls in half and place on a greased baking sheet. Layer the meat, cheese, and pickles. Spread dijon mustard on the top half of the roll. Put the tops on the sliders and cover with foil. Cook for 15 minutes. Wrap in a double wrapping of aluminum foil to transport.<br \/>\n<em>\u2014Jesse and Candace Godfrey<\/em><\/p>\n<\/div><\/section><\/div><br \/>\n<div  class='avia-image-container  av-styling-    avia-builder-el-31  el_after_av_one_half  el_before_av_video  avia-align-center '  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\"  ><div class='avia-image-container-inner'><div class='avia-image-overlay-wrap'><img class='avia_image' src='https:\/\/clemson.world\/archive\/wp-content\/uploads\/sites\/3\/2018\/09\/Recipe_Chicken-Wraps.png' alt='' title='Recipe_Chicken-Wraps' height=\"558\" width=\"733\"  itemprop=\"thumbnailUrl\"  \/><\/div><\/div><\/div><br \/>\n<div  class='avia-video avia-video-custom   av-lazyload-immediate  av-lazyload-video-embed  ' style='padding-bottom:100%;'  itemprop=\"video\" itemtype=\"https:\/\/schema.org\/VideoObject\"  data-original_url='https:\/\/vimeo.com\/384806305' ><script type='text\/html' class='av-video-tmpl'><div class='avia-iframe-wrap'><iframe loading=\"lazy\" title=\"Tiger Bites: Chicken Caesar Bacon | 2020\" src=\"https:\/\/player.vimeo.com\/video\/384806305?h=9f8418c97c&amp;dnt=1&amp;app_id=122963\" width=\"1000\" height=\"1000\" frameborder=\"0\" allow=\"autoplay; fullscreen; picture-in-picture\" allowfullscreen><\/iframe><\/div><\/script><div class='av-click-to-play-overlay'><div class=\"avia_playpause_icon\"><\/div><\/div><\/div><br \/>\n<div  style='height:50px' class='hr hr-invisible   avia-builder-el-33  el_after_av_video  el_before_av_one_half '><span class='hr-inner ' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding first  avia-builder-el-34  el_after_av_hr  el_before_av_one_half  \" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  av_inherit_color '  style='color:#000000; '  itemprop=\"text\" ><p><span style=\"color: #f66733;font-size: 19px\"><strong>Chicken Caesar Bacon Wraps<\/strong><\/span><\/p>\n<p style=\"font-weight: lighter\">4 hearts of romaine lettuce<br \/>\n1 lb. thick sliced bacon<br \/>\n2 cups shaved Parmesan cheese<br \/>\n3-4 cups Marie\u2019s Creamy Caesar Dressing<br \/>\n10 super soft extra large flour tortillas<br \/>\n2 rotisserie chickens<br \/>\nFresh black pepper<br \/>\nPress-n-Seal wrap<\/p>\n<p>Place bacon on a cookie sheet(s) line with foil. Bake bacon in oven on 400 degrees for 20-25 minutes or until very crispy. Drain bacon on paper towels until cool. Crumble or slice bacon into \u00bd inch pieces.<br \/>\nRemove all meat from chickens. (Give the skin to your dog as a treat). Chop chicken into \u00bd inch chunks.<br \/>\nSlice romaine into thin strips. Place romaine into a very large mixing bowl. Add chicken, dressing and mix well. Add cheese and bacon and mix well. Add a generous amount of black pepper and mix.<br \/>\nCut 10 large pieces of Press-N-Seal. Place flour tortilla on each piece of press-n-seal. Stack alternating press-n-seal then flour tortilla, repeating 10 times.<br \/>\nFill flour tortillas with mixture. (Be generous.) Roll up tortilla, folding in ends half way through the roll then wrap with press-n-seal. Repeat with each tortilla.<br \/>\nCut tortillas in half and serve (remove the plastic, of course, before eating).<br \/>\n<em>\u2014James Johnson<\/em><\/p>\n<\/div><\/section><\/div><br \/>\n<div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding   avia-builder-el-36  el_after_av_one_half  el_before_av_one_fifth  \" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  av_inherit_color '  style='color:#000000; '  itemprop=\"text\" ><p><span style=\"color: #f66733;font-size: 19px\"><strong>Meatball sliders <\/strong><\/span><\/p>\n<p style=\"font-weight: lighter\">24 Hawaiian rolls<br \/>\n1 jar Marinara sauce<br \/>\n24 meatballs (fully cooked)<br \/>\n1 package sliced provolone cheese<br \/>\n3 tablespoons butter<br \/>\n1 tablespoon grated Parmesan cheese<\/p>\n<p>Preheat broiler. With a long serrated knife cut rolls in half and place on a foil lined baking sheet. Place fully cooked meatball on each slider. Then place a dollop of marinara on each slider and then cover the whole surface with provolone cheese. Place under the broiler for one to two minutes until cheese melts. Take out of the oven and place the top half of the roll on the sliders pressing down gently so the cheese adheres to the top. Melt butter in microwave, add parmesan cheese and brush top of bread. Place back under broiler for 30 seconds. Wrap in a double wrapping of aluminum foil to transport.<br \/>\n<em>\u2014Jesse and Candace Godfrey<\/em><\/p>\n<\/div><\/section><\/div><br \/>\n<div class=\"flex_column av_one_fifth  flex_column_div av-zero-column-padding first  avia-builder-el-38  el_after_av_one_half  el_before_av_three_fifth  column-top-margin\" style='border-radius:0px; '><\/div><br \/>\n<div class=\"flex_column av_three_fifth  flex_column_div av-zero-column-padding   avia-builder-el-39  el_after_av_one_fifth  el_before_av_one_fifth  column-top-margin\" style='border-radius:0px; '><div   class='hr hr-full hr-no-shadow   avia-builder-el-40  avia-builder-el-no-sibling '><span class='hr-inner ' ><span class='hr-inner-style'><\/span><\/span><\/div><\/div><br \/>\n<div class=\"flex_column av_one_fifth  flex_column_div av-zero-column-padding   avia-builder-el-41  el_after_av_three_fifth  el_before_av_one_full  column-top-margin\" style='border-radius:0px; '><\/div><br \/>\n<div class=\"flex_column av_one_full  flex_column_div av-zero-column-padding first  avia-builder-el-42  el_after_av_one_fifth  el_before_av_one_half  column-top-margin\" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  av_inherit_color '  style='font-size:25px; color:#000000; '  itemprop=\"text\" ><p><strong>DESSERTS<\/strong><\/p>\n<\/div><\/section><\/div><br \/>\n<div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding first  avia-builder-el-44  el_after_av_one_full  el_before_av_one_half  column-top-margin\" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  av_inherit_color '  style='color:#000000; '  itemprop=\"text\" ><p><span style=\"color: #f66733;font-size: 19px\"><strong>Ann Stewart\u2019s Lemon Bars<\/strong><\/span><\/p>\n<p style=\"font-weight: lighter\">2-1\/3 cups flour (divided)<br \/>\n1\/2 cup powdered sugar<br \/>\n1 cup margarine or butter<br \/>\n2 cups sugar<br \/>\n4 eggs beaten<br \/>\n1\/3 cup lemon juice<br \/>\n1\/2 tsp. baking powder<\/p>\n<p>Sift together 2 cups of the flour and powdered sugar. Cut in margarine\/butter until\u00a0mixture clings together. Press into a 13\u201dx 9\u201dx 2\u201d baking dish. Bake at 350 for 20-25\u00a0minutes or until light brown.\u00a0Combine eggs, sugar and lemon juice. Beat well. Sift together remaining 1\/3 cup flour\u00a0and baking powder then stir in egg mixture. Pour over baked crust. Bake at 350 for 25-\u00a030 minutes. Cool. Cut into small bars. (I find it easier to cut if you chill in the fridge\u00a0first after they have cooled.)<\/p>\n<\/div><\/section><\/div><br \/>\n<div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding   avia-builder-el-46  el_after_av_one_half  el_before_av_hr  column-top-margin\" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  av_inherit_color '  style='color:#000000; '  itemprop=\"text\" ><p><span style=\"color: #f66733;font-size: 19px\"><strong>Bark<\/strong><\/span><\/p>\n<p style=\"font-weight: lighter\">1 sleeve saltines<br \/>\n1 cup butter<br \/>\n1 cup light brown sugar<br \/>\n12 oz semisweet chocolate chips<br \/>\n1\/2 cup chopped pecans or slivered almonds<\/p>\n<p>Preheat oven to 375 degrees.\u00a0Line a large metal cookie sheet (10&#215;15 will fit a sleeve of saltines), with aluminum foil\u00a0and lay out saltines with the edges touching.\u00a0In a saucepan, melt butter and brown sugar on medium-high heat and bring to a boil. Boil for three minutes while stirring constantly. (It will be foamy as it boils.) Turn down the\u00a0heat slightly if it starts to scorch but mixture must continue to briskly boil for a full three\u00a0minutes.\u00a0Quickly pour and spread the butter\/sugar mixture over the saltines making sure to cover\u00a0them all. Quickly place in preheated oven and bake for 5 minutes. The mixture will bubble up\u00a0under the saltines.\u00a0Remove from oven and sprinkle with chocolate chips. After the chips soften, spread with\u00a0a spatula. Sprinkle with nuts. Refrigerate overnight. Break into pieces and store in refrigerator.<br \/>\n<em>\u2014Maura McCarthy<\/em><\/p>\n<\/div><\/section><\/div><br \/>\n<div  style='height:50px' class='hr hr-invisible   avia-builder-el-48  el_after_av_one_half  el_before_av_one_half '><span class='hr-inner ' ><span class='hr-inner-style'><\/span><\/span><\/div><br \/>\n<div class=\"flex_column av_one_half  flex_column_div av-zero-column-padding first  avia-builder-el-49  el_after_av_hr  el_before_av_fullscreen  avia-builder-el-last  \" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock  av_inherit_color '  style='color:#000000; '  itemprop=\"text\" ><p><span style=\"color: #f66733;font-size: 19px\"><strong>Cheese Cookies<\/strong><\/span><\/p>\n<p style=\"font-weight: lighter\">2 sticks of melted butter<br \/>\n3 cups of shredded sharp cheese<br \/>\n2 cups of all purpose flour<br \/>\n2 cups of grape nuts<br \/>\nRed pepper flakes<br \/>\nCayenne pepper<br \/>\nAnd\/or any kind of hot sauce. If you don&#8217;t use hot sauce add a teaspoon of salt.<\/p>\n<p>Melt butter and add seasoning so everything is well incorporated. (The original recipe calls for 1\/8th teaspoon of red pepper and red pepper flakes but I never use those measurements. I use a lot of cayenne pepper and red pepper flakes. I am guessing that I probably use a whole teaspoon of cayenne and a good sprinkle of the red pepper flakes. My melted butter turns red if that gives you any indication of how much I use. I also use the green Tabasco which is not that hot but it adds a little jalapeno flavor. Any of the seasonings can be adjusted to your taste. In Greg&#8217;s opinion I never put enough hot stuff, but he has an asbestos tongue. \u00a0Now, I add my dry ingredients. Press into cookie shapes. Bake at 375 for 18 minutes. I would set your timer for 15 and see how they look.<br \/>\n<em>\u2014Jackie Ellis<\/em><\/p>\n<\/div><\/section><\/div><br \/>\n<\/div><\/div><\/div><!-- close content main div --><\/div><\/div><div id='fullscreen_slider_2'  class='avia-fullscreen-slider main_color   avia-builder-el-51  el_after_av_one_half  el_before_av_hr   slider-not-first container_wrap sidebar_right' style=' '  ><div   data-size='no scaling'  data-lightbox_size='large'  data-animation='slide'  data-conditional_play=''  data-ids='19925'  data-video_counter='0'  data-autoplay='false'  data-bg_slider='true'  data-slide_height='100'  data-handle='av_fullscreen'  data-interval='5'  data-class=' '  data-el_id=''  data-css_id='fullscreen_slider_2'  data-scroll_down=''  data-control_layout='av-control-default'  data-custom_markup=''  data-perma_caption=''  data-autoplay_stopper=''  data-image_attachment='scroll'  data-min_height='0px'  data-stretch=''  class='avia-slideshow avia-slideshow-2  av-control-default av-default-height-applied avia-slideshow-no scaling av_fullscreen   avia-slide-slider '  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><ul class='avia-slideshow-inner ' style='padding-bottom: 58.3333333333%;' ><li style='background-position:center center;' data-img-url='https:\/\/clemson.world\/archive\/wp-content\/uploads\/sites\/3\/2018\/09\/Recipe_Brownies.jpg' class=' av-single-slide slide-1 ' ><div data-rel='slideshow-2' class='avia-slide-wrap '   ><\/div><\/li><\/ul><\/div><\/div><div id='after_full_slider_2'  class='main_color av_default_container_wrap container_wrap sidebar_right' style=' '  ><div class='container' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-19922'><div class='entry-content-wrapper clearfix'><br \/>\n<div  style='height:100px' class='hr hr-invisible   avia-builder-el-52  el_after_av_fullscreen  avia-builder-el-no-sibling '><span class='hr-inner ' ><span class='hr-inner-style'><\/span><\/span><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":12,"featured_media":19924,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[18],"tags":[1282,2361,2911,3238],"coauthors":[],"class_list":["post-19922","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-web-exclusive","tag-football","tag-recipes","tag-tailgating","tag-web-exclusive"],"jetpack_featured_media_url":"https:\/\/clemson.world\/archive\/wp-content\/uploads\/sites\/3\/2018\/09\/Recipe_Intro.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/clemson.world\/archive\/wp-json\/wp\/v2\/posts\/19922","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/clemson.world\/archive\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/clemson.world\/archive\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/clemson.world\/archive\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/clemson.world\/archive\/wp-json\/wp\/v2\/comments?post=19922"}],"version-history":[{"count":0,"href":"https:\/\/clemson.world\/archive\/wp-json\/wp\/v2\/posts\/19922\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/clemson.world\/archive\/wp-json\/wp\/v2\/media\/19924"}],"wp:attachment":[{"href":"https:\/\/clemson.world\/archive\/wp-json\/wp\/v2\/media?parent=19922"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/clemson.world\/archive\/wp-json\/wp\/v2\/categories?post=19922"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/clemson.world\/archive\/wp-json\/wp\/v2\/tags?post=19922"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/clemson.world\/archive\/wp-json\/wp\/v2\/coauthors?post=19922"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}