Football season is in full force...despite the heat, it's here!
A year ago we had traveled to Chicago to attend this very game. It was an awesome trip even tho the game did not end up in our favor. Typically I don't like to attend the games that leave my feet burning through my flip flops in the parking lot. This past weekend we had perfect weather so I eagerly joined J at the "Taste of Chicago" tailgate and game. This years game ended up better and the food was delicious. I made my first batch of beer dip-as suggested by my Uncle Whiskers- and imitation Lofthouse sugar cookies.
Sunday brought more football and again more food but from the comfort of our couch. Lazy Sundays are my favorite. Now that the kiddos have activities during the week and our Saturdays include two baseball games and the occasional football game, we're striving to keep Sunday our relaxation day.
As we were driving to the game we noticed a truck in front of us filled with water. We followed it into the parking lot and then dropped our jaws when we saw what it was being used as. College kids started undressing down to swimming suits and then proceeded to jump in the back. The very thought of it made me gag...can you only imagine that water by the end of the night?!
But because I don't want to leave you with a bad taste in your mouth, I'll leave you with the two recipes I used for the tailgate. I must say that I think the beer dip would be delicious served with homemade pretzels and I'd be willing to add a bit of cayenne pepper to it. Also, for the cookies, I tweaked my frosting a bit-adjusted it for our taste buds. Also, the frosting needed to stand up to warm weather and this recipe did better refrigerated. Enjoy!
Beer Dip- thankfully given a thumbs up by the Chicago crowd.
Mix together:
-2 blocks cream cheese, room temp
-1 ounce packet of Ranch dressing
Stir in:
-2 cups shredded cheddar cheese
Pour in:
1/2 cup beer
It will bubble as you're mixing it, do not over mix. Refrigerate overnight, allow it 30 mins outside of refrigerator before serving. Serve with pretzels.
Sugar Cookies recipe found here
Ingredients:
For the Cookies:
6 cups flour, divided
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups light sour cream
For the Frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
Several drops food coloring
Sprinkles
6 cups flour, divided
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups light sour cream
For the Frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
Several drops food coloring
Sprinkles
Directions:
Directions:
In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.
In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.
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