Check back often to see our newest recipes!

• For Tailgating
• For Game Watching
• For Everyday!

2    parts apple juice

1    part orange juice

1    part pineapple juice

Vodka or Rum  (optional)

2 cups sugar

2 cups water

Sprigs of fresh mint

Crushed ice

Early Times Kentucky Whisky

Silver Julep Cups

Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

1.5 oz Skinny Girl tangerine vodka
0.5 oz Cointreay orange liqueur
0.5 oz Finest Call bar syrup lite
2 lime wedges
1 oz cranberry juice
1 lime wheel

Squeeze juice from lime wedges into the mixing glass and discard limes. Add remaining ingredients to the mixing glass. Fill mixing glass two-thirds full with ice. Pour into tin, cap and shake vigorously for 10 seconds. Strain into a chilled martini glass and garnish. Garnish: one lime wheel (floating).

1 lb ground beef, browned and drained

28 oz. can crushed tomatoes

15 ¼ oz. can corn, undrained

15 oz. can black beans, undrained

15 ½ oz. can red kidney beans, undrained

1 envelope dry Hidden Valley Ranch Dressing mix

1 envelope dry taco seasoning

1 small onion, chopped

tortilla or corn chips

shredded cheese

sour cream

Combine softened cream cheese, bleu cheese dressing, mozzarella cheese and Captain Rodney’s Peach Barbeque Boucan Sauce. Add hot sauce to taste, if desired. Add chicken, mix well and bake for 20 minutes at 350°. Serve with celery sticks, carrots and crackers.

1       Roll Pillsbury Pizza dough in dairy case
¼      Cup prepared Bacon Ranch dressing
2       Cups prepared shredded BBQ chicken
¼      Cup chopped fresh cilantro leaves
¾      Cup shredded Cheddar cheese

¾      Cup shredded Monterey Jack cheese

Extra dressing for dipping

Preheat oven to 350 degrees. Open can of dough and press into rectangle. Spread ranch dressing evenly over dough and layer with chicken, cilantro and cheese. Start at long end and roll dough into a log shape. Use a sharp knife, cut into 1 inch pieces and place onto a greased baking sheet. Bake for 20 minutes or until golden brown. Serve with a side of ranch dressing for dipping.

Ingredients

• 1 Brownie mix
• Oil
• Eggs
• Water
• 1 cup marshmallow creme
• 8 chocolate covered peanut butter cups

Directions

Ingredients

Directions

2 pounds chicken wings

2 tablespoons olive oil

2 teaspoons brown sugar

1 teaspoon onion powder

2 teaspoon garlic powder

2 teaspoon chili powder

2 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon pepper

1/3 cup roasted red pepper, chopped

2 ounces goat cheese

2 tablespoons sour cream

1/4 teaspoon salt

DIRECTIONS:

Preheat oven to 425 degrees.  Line a baking sheet with foil.

In a bowl, combine olive oil, brown sugar, onion powder, garlic powder, chili powder, paprika, salt and pepper.  Place chicken wings and mixture in a large Ziploc bag, marinate for at least 30 minutes.

Place the wings onto prepared baking sheet and bake for 25 minutes, turn once halfway through baking.

To make the dipping sauce, combine the roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified.

Serve wings immediately with dipping sauce

1 box    White Chocolate Instant Pudding, 3.4 oz

2 cups    Milk

2 Tbsp   Godiva White Chocolate Liquor

Strawberries

Whipped topping

Beat pudding mix and cold milk with whisk for 2 minutes. Fold in liquor and set aside. Slice strawberries, thin, with an egg cutter. Take any size shot glass and fill half the glass with pudding, layer strawberries, then another layer of pudding. Finish with whipped topping and garnish with a chocolate stick.

Liquor may be omitted or substitute any fruit.

1 cup   Mayo

1 bag   Hormel Cooked Bacon pieces

2 cups  Mexican Blend Cheese

1 can   Rotel, drained

4 dash  Worchestershire Sauce

3 pkg   Mini Fillo Shells

Preheat oven to 350 degrees. Mix first 5 ingredients together in bowl. Place fillo shells on a baking sheet and fill each shell with the mixture. Bake for 15 minutes.

3 oz   Lemonade

2 oz   Sweet Tea

1 oz   Firefly Sweet Tea Vodka

In highball glass, mix above ingredients. Add ice and enjoy.

2 lb. Chicken Breast Tenders

1 cup Buttermilk

1 cup  Ground Pecans

2/3 cup Yellow Cornmeal

2/3 cup Parmesan Cheese, grated

1 Tbsp. Cajun Seasoning

1 Tbsp. Paprika

2 Large Eggs

Vegetable Oil

Place chicken and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove chicken and discard buttermilk. Combine pecans and next 4 ingredients in a shallow bowl. Dip chicken in eggs; dredge in pecan mixture, shaking off excess. Pour oil to depth of 1-1/2 inches in a cast-iron skillet. Heat to 350 degrees. Fry chicken, 2-3 minutes or until golden brown. Drain on a wire rack over paper towels.                   

2 cups sugar

2 cups water

Sprigs of fresh mint

Crushed ice

Early Times Kentucky Whisky

Silver Julep Cups

Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

1 bottle liquid smoke

1 tsp garlic salt

1 tsp salt

1 tsp pepper

1.5 cup vinegar

7.5 lb beef brisket

Place brisket in 9x13 pan. Mix liquid smoke, garlic salt, salt, pepper and vinegar together and pour over meat. Cover with foil, place in refrigerator and marinade overnight. The next morning, add 1 cup water and cover tight. Cook 250 degrees for 8 hours. Remove from oven and drain liquid.  Brisket will easily pull apart. Add your favorite BBQ sauce, cover and cook 20-30 minutes on 350 degrees. Serve with fresh bakery rolls.