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In 2012 I was on my first book tour and was scheduled for my first appearance in Andalusia, AL at a little place called Walker’s Business Machines. Why I had agreed to promote the book at a business machine store was beyond me but I was young, and green, and any chance to showcase the book, I took! Upon arrival, I was greeted by the type of people who are so sweet they give you diabetes. The red carpet was rolled out, the store promotions had been done, and the owner and staff all found time to visit with me in between signings. Did I mention that “business machines” really meant beautiful office furniture on one side of the store and adorable home decor and game day gifts on the other?
Also at my signing table was an addicting dip that I’ll admit that I ate more of than the visitors. Whoops! Which meant I couldn’t leave the signing without the recipe so Suzanne Williams wrote it down for me. (Handwritten recipes are always my favorite).
Below are all of the instructions for Walker’s Dip. It’s simple. It’s quick. It’s a crowd pleaser that disappears before half time.
Thank you, again, Walker’s and Ms. Suzanne Williams. I’ve never forgotten about my second home in Andalusia!
Xs and Os,
1 16oz Sour Cream
2 Packs Ranch Dressing mix
1 Package of Hormel Bacon Bits (Must be Hormel)
1 Package of shredded sharp cheddar cheese (or two heaping handfuls)
1 Sprinkle of red pepper flakes to spice it up!
Directions: Combine sour cream, bacon bits, cheddar cheese in bowl. Once mixed, add ranch dressing. Mix again. Serve with Freetos or a hearty chip/cracker of your choice.
Because the food is one of the best parts before the football, we are already getting our game day recipes together so that our in-season grocery shopping and menu planning is as easy as beating a PAC-10 team. Keep an eye out for Gridiron Belle recipes on Mondays and don’t forget to send in your favorite recipes to be shared!
Chocolate Peanut Butter Pretzel Sandwiches
By Molly Carter of Duchess of Fork as found on www.DuchessofFork.com
Originally found in Vie Magazine
….ever so slightly tweaked by the Gridiron Belles kitchen
INGREDIENTS: Gridiron Belles INGREDIENTS:
100 tiny twist pretzels 150 tiny twist pretzels
1 cup creamy peanut butter 2 cups creamy peanut butter
¾ cup brown sugar 1 cup brown sugar
¾ cup powdered sugar 1 cup powdered sugar
1 box semi-sweet baking chocolate 2 (12oz) bags semi-sweet chocolate chips
Mix peanut butter, brown sugar, and powdered sugar with an electric mixer until ingredients are well combined. Sandwich a heaping teaspoon of peanut butter filling between two pretzels. Store sandwiches in the fridge for an hour or two. Melt semisweet chocolate according to package directions. Dip sandwiches into melted chocolate, covering only half of the sandwich. Place sandwiches on wax paper and store in fridge until chocolate hardens and you’re ready to eat. Makes 50 sandwiches—but you’ll need more! So Gridiron Belles made 75 using the list on the right.
Best if served cold and freezes well. We recommend making a large batch early in the season and freezing until you need more!