UNIVERSITY OF ARKANSAS RAZORBACKS™ BAKED CHEESY PULLED PORK DIP
Cheer on the Razorbacks with pride with this cheesy barbecue dip as part of your tailgate spread. Once you taste it, you'll be doing the "Woo Pig Sooie" with the rest of the family.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 14
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix 1 1/2 cups of the cheddar cheese, the cream cheese, green chiles and green onion whites. Spread evenly in baking dish.
- Top with pork. Top with remaining 1/2 cup cheddar cheese. Bake 28 to 32 minutes or until hot and bubbling at edges.
- Top dip with pickles and green onion greens; serve with chips.
Nutrition Facts : Calories 330, Carbohydrate 25 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 8 g, ServingSize 1/4 Cup Dip and 1 oz Chips, Sodium 390 mg, Sugar 4 g, TransFat 0 g
ARKANSAS RAZORBACKS™ CHEX™ SNACK MIX
Get ready to call the hogs with this Cardinal and White sweet snack mix-Rice Chex™ cereal and peanuts are coated in melted white vanilla baking chips, topped with red sprinkles and mixed with red chocolate candies.
Provided by Betty Crocker Kitchens
Categories Snack
Time 40m
Yield 26
Number Of Ingredients 5
Steps:
- Line large rimmed pan with waxed paper. In large bowl, add cereal and peanuts.
- In medium microwavable bowl, microwave white vanilla baking chips uncovered on High 45 seconds; stir. Continue microwaving and stirring in 15-second increments, until chips are melted and smooth. Pour over cereal and peanuts; mix to coat. Spread mixture in pan; immediately top with sprinkles. Cool about 30 minutes or until set.
- Gently break up coated cereal mixture into bite-size pieces, and place in large bowl. Toss in chocolate candies. Store covered at room temperature.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/2 Cup, Sodium 120 mg, Sugar 17 g, TransFat 0 g
ARKANSAS ''RAZORBACKS''
AND THIS IS ANOTHER ONE OF ARKANSAS' RECIPES. YOU KNOW WE LOVE OUR RAZORBACKS, HENCE THE NAME.... Another recipe from the 2008 States Contest, for the State Recipes. Nope, not one of my recipes. It's a fun recipe though.
Provided by Straws Kitchen(*o *)
Categories Vegetable Appetizers
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 450 dF. Generously grease a large shallow baking dish. Set aside.
- 2. Peel potatoes. Starting at one end, cut 1/4-inch slices without cutting all the way through to the bottom of the potato. Slices will fan out slightly. Place potatoes in the baking dish, cut side up. Sprinkle with salt and pepper to taste, dot with butter.
- 3. Bake for 20 minutes, basting occasionally with butter from the bottom of the dish.
- 4. In a small bowl, mix Parmesan cheese and bread crumbs. Remove potatoes from the oven and sprinkle the bread-cheese mixture between the slices and over the top.
- 5. Bake 25 to 30 minutes longer without basting, or until golden brown and tender. Sprinkle with paprika.
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