Spice Up Your Tailgate Party with New Recipes

Little Porky Tailgate Sandwiches
Serves at least 20
INGREDIENTS:

• 1 boneless pork shoulder (about 4 to 4½ pounds)
• 4 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1½ cups light brown sugar
• 1/4 cup paprika
• 2 teaspoons dried thyme
• 4 cloves garlic
• 1/4 cup red wine vinegar
• 1 tablespoon cayenne
• 3 tablespoons extra-virgin olive oil
• 2 dozen small dinner potato rolls
• 1 bottle of favorite barbeque sauce

DIRECTIONS:

1. Place the pork, fat side up, in a roasting pan fitted with a rack insert.

2. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste.

3. Rub all over the pork, being sure to get into the nooks and crannies!

4. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.

5. Preheat the oven to 325 degrees F.

6. Roast the pork for 3½ hours uncovered till crispy.

7. Let the meat rest and then shred.

8. In small saucepan add 1 c. of pan drippings and entire bottle of sauce. Heat. Serve meat and saucee on sliced potato rolls.

Football Cheese Ball
Serves 30
INGREDIENTS:

• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
• 1/2 cup KRAFT Grated Parmesan Cheese
• 1/2 cup mayonnaise
• 1/4 tsp. Pepper
• 2 green onions, chopped
• 1 cup real bacon bits
• 2 Tbsp. Pimiento strips
• RITZ Crackers

DIRECTIONS:

1 .BEAT first 5 ingredients with mixer until blended. Stir in onions. Refrigerate several hours.

2. FORM into football shape; coat with bacon.

3. ADD pimentos for the lacing. Serve with crackers.

Bourbon Pecan Sassy's
Serves 8
INGREDIENTS:

• 1 cup unsalted margarine, room temperature
• 6 ounces Philadelphia cream cheese, room temperature
• 2 cups all purpose flour
• 1 ½ cups brown sugar
• 3 tablespoons butter, melted
• 2 eggs
• 1 ½ cup pecans, chopped
• ½ cup semi sweet chocolate chips
• 1 teaspoon vanilla or vanilla paste
• ½ teaspoon salt
• 1 tablespoon bourbon (can be omitted)

DIRECTIONS:
Preheat oven to 350 degrees. Spray mini muffin pan with Pam.

To make the crust:
1. Mix together 1 cup of softened butter and cream cheese till smooth.

2. Add in flour and mix till combined and ball forms. Roll into quarter sized ball and
press into muffin tin hole so dough comes up the side.

To make pecan yummy:
1. Combine brown sugar, melted butter, eggs, vanilla, salt and bourbon. Still till well combined.

2. Add in chocolate chips and pecans. Using a teaspoon, scoop nut/chocolate mixture into muffin cups.

3. Place into oven and bake for 18 minutes or until golden brown on top.

Make ahead of time and freeze in an airtight Ziploc. Thaw and serve!

Find more recipes at FatandSassyMama.com