Hotty Toddy Tailgate

Sorry it has been awhile since I posted, I have been under the weather all week!  So, here is a catch up post what I made last weekend.  I am drooling just thinking of the yumminess of tailgate grub! 

Last week was Ole Miss's second home game of the season and it was a big game against Texas A&M.  (We lost)

Anyway, good game but the food was even better. 

Here were my contributions: Blueberry Moon Cocktail, Ham Ball and Mississippi Mud Cake.

Blueberry Moon Cocktail courtesy of "The Southern Tailgating Cookbook" by Taylor Mathis

Ingredients (yields about 1 gallon)

1lb frozen blueberries

2 cups sugar

1 1/2cup moonshine

1 cup fresh lime juice

1/2cup cherry vodka (I used 1 cup)

2L ginger ale

2 limes thinly sliced (I skipped this)

Directions

Place blueberries and sugar in a medium sauce pan and heat on low, stirring occasionally, until blueberries thaw and sugar has dissolved (this took me about an hour).  Increase heat to medium and bring to simmer for about 5 minutes. 

Press the syrup through a fine mesh strainer, releasing any remaining juice.  Use syrup immediately or store covered in fridge for up to a week. 

To assemble, add syrup, moonshine, lime juice and vodka to a gallon pitcher and stir. Add ginger ale and stir. Add sliced limes and stir. Serve over ice with a garnish of lime. 

Ham Ball

My MIL's Recipe

This is one of my all time favorite recipes and it is so good! 

8oz cream cheese

1/4 cup mayo 

2 small cans ham 

2T Parsley (dry or fresh)

1/2t Dry mustard

1T minced onion (dry)

1t Tabasco 

Crushed pecans (1/2 cup)

Directions 

With hand mixer, blend mayo and cream cheese. Add other ingredients (except pecans). 

On wax or parchment, roll into a ball and place in freezer to harden. 

Once chilled, roll in pecans and serve with a variety of crackers. (I forgot to take picture of finished product. Sorry!)

Mississippi Mud Cake from "Southern Living The Official SEC Tailgating Cookbook"

Ingredients

1 cup butter, melted

2 cups sugar

1/2 cup unsweetened cocoa

4 large eggs, lightly beaten

1t vanilla

1/8t salt

1 1/2 cups all purpose flour

1 1/2 cups coarsly chopped pecans, toasted

1 (10.5oz) bag mini marshmallow 

Chocolate frosting (recipe to follow)

Toast pecans about 5 minutes. Stirring once.

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into greased and floured 15x10" jelly roll pan. 

Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Remove from oven; top with marshmallow. 

Return to oven, bake 5 minutes. Drizzle with chocolate frosting over warm cake. Cool completely. 

Chocolate Frosting 

Ingredients 

1/2 cup butter

1/3 cup unsweetened cocoa 

1/3 cup milk

1 (16oz) powdered sugar

1t vanilla

Directions

In sauce pan over medium heat, stir first three ingredients until butter melted. 

Cook, stirring constantly, 2 minutes or until slightly thickened. Remove from heat and beat in powdered sugar and vanilla. 

Overall, the only thing I would change is that I would use boxed brownie mix in the future for the MS Mud Cake. Everyone at the tailgate raved about the punch and it was gone within an hour so I am definitely making that one again very soon! Hotty Toddy!