Georgia Magazine - October 2011 - (Page 38E)

Web exclusive Second helping: Tailgating H Above left: These University of West Georgia students are ready for game day. Above, right: Some campuses allow you to reserve tailgating tables and tents for your event. Check with your local school for details. ere are a few more reader recipes, tips and tailgating hints for your next fall gathering. For more recipes, see “Time to tailgate,” beginning on page 34. Slow Cooker Pizza Dip Nicole Dover, Habersham 8 ounces cream cheese, softened 1/2 pack pepperoni 2 jars Ragu pizza sauce 1 cup Parmesan cheese, grated Cut up cream cheese in slow cooker. Add a layer of pepperoni, then pizza sauce. Top with Parmesan cheese and cook on low for 2 to 3 hours. Serve with breadsticks, crackers or chips. Chocolate Peanut Butter Goodies Susan Richardson, Vienna 4 cups powdered sugar 2 sticks butter or margarine, melted 1-2/3 cups graham cracker crumbs 1 cup creamy or crunchy peanut butter 1 cup semisweet chocolate chips, melted Place powdered sugar in large bowl and stir with whisk until all lumps are gone. Pour melted butter into bowl with powdered sugar. Add graham cracker crumbs and October 2011 peanut butter. Stir all together until well mixed. Press into a 9x13-inch ungreased pan. Melt chocolate chips and spread over peanut butter mixture. Let set for about 90 minutes to 2 hours at room temperature. Cut into small squares, as they are very rich. Cupcake Brownies Jane Walk, Lilburn 1 cup butter 4 squares semisweet chocolate 4 eggs 1-3/4 cups sugar 1 teaspoon vanilla extract 1 cup all-purpose fl our 1-1/2 cups chopped pecans, optional Melt butter and and chocolate cool. Beat eggs and sugar, add vanilla and chocolate mixture, fl our and nuts, if using. Fill cupcake liners two-thirds full. Bake at 350 degrees for 18 to 20 minutes or until brownies test done with a toothpick. Note: These taste just like brownies, but are in convenient paper cups. Makes about 1-1/2 dozen. Jane’s Best Ever Punch for a Large Party Trina Farris, Carrollton 3 large cans orange juice 3 large cans pineapple juice 1 small bottle ReaLemon juice (or freshsqueezed juice from 3 dozen lemons) 8 cups sugar 3 quarts water 3 tablespoons vanilla 3 tablespoons almond extract Mix and refrigerate overnight. Al- low guests to dip out their own cups of punch. Note: Looks pretty with a fl oating ice ring made with strawberries. Can triple recipe for punch for 100 servings. Georgia Southern University fans show their “True Blue” spirit as they prepare for the Eagles to take the fi eld. More online at 38E Bonus Content WILLIAM HOGAN / UNIVERSITY OF WEST GEORGIA COURTESY GEORGIA SOUTHERN UNIVERSITY GEORGIA TECH

Table of Contents for the Digital Edition of Georgia Magazine - October 2011

Georgia Magazine - October 2011
Picture This?
Georgia News
Calendar of Events
Georgia's Energy Outlook
Naturally Florida
Florida Destinations
2011 Reader's Choice Awards
Other Top Picks in Our Readers’ Choice Contest
Around Georgia
My Georgia
Georgia Gardens
Georgia Cooks
More Snapshot Submissions
Gardens Plant of the Month; Liberty Notes
More on Georgia’s Energy Outlook
Energy-Efficiency Tips
More Great Recipes

Georgia Magazine - October 2011