It’s a great day to be a Bulldog! Let me reiterate: Any day is a great day to be a Bulldog, but now more than ever.
Watching all those baseball games from the regionals to the College World Series was so exciting, rain delays and all. To bring home the title of national champs is an awesome feat. The unbelievable Mississippi State crowds at all the games showed, beyond a doubt, that we have the best and most loyal fans ever. All the sports commentators could not believe the MSU following at the College World Series. When the team plane touched down in Starkville the next day, there were throngs of fans to welcome them. The next day there was a parade in Starkville and Dudy Noble Field was full of more well-wishers, and an overflow of proud fans congregated at The Hump.
As soon as all that excitement had died down, it was time to celebrate the Fourth of July. We hosted two different celebrations. The first was on Saturday with 30 people. There were about a dozen kids swimming in the pool all afternoon. That night we feasted on ribs, beef brisket, pork tenderloin and all the picnic fixings. Our night ended with lots of fireworks and homemade vanilla and chocolate ice cream, as well as homemade orange sherbet.
Our next celebration was a little more low key — only 18. An afternoon party with more kids swimming in the pool and enjoying cookies, punch and Jell-O jigglers. It was so much fun to see our children and their cousins spending time together. Another generation of children was swimming and eating popsicles just as our children did when they were younger.
I did tell my husband that I was taking a little break from the kitchen. As much as I enjoyed all the company, I realized I’m not as young as I used to be.
While watching the College World Series, we would have snacks each night. I tried several different hot dip recipes that I would like to share with you. I hope you will give them a try. Thanks for reading.
Go Dawgs!
Hail State!!
JALAPENO POPPER DIP
1¼ cups sliced pickled jalapenos
2 (8-ounce) blocks cream cheese, softened
2 cups shredded chicken
1 cup shredded Mexican blend cheese
½ cup sour cream
1 teaspoon minced garlic
½ teaspoon kosher salt
4 dashes hot sauce
1½ cups crispy jalapenos (such as French’s or other brands that may be found in the produce section of a grocery store)
Dip with: Fritos Scoops, baby carrots, celery sticks or thickly cut red bell pepper strips
Preheat oven to 350 degrees. Spray a small baking dish with Pam. Set aside ¼ cup of the sliced pickled jalapenos. Mix remaining pickled jalapenos with cream cheese, chicken, Mexican blend cheese, sour cream, garlic, salt and hot sauce. Stir until combined, and scrape into prepared baking dish. Place the reserved jalapeno slices in the center of the dip, and bake about 25 minutes. Sprinkle the crispy jalapenos around the edge of the dip, and warm about 5 minutes. Serve with a variety of dippers.
SPINACH ARTICHOKE DIP
6 cloves garlic, minced
½ cup dry white wine
¾ cup plus 2 tablespoons finely grated Parmesan
4 ounces cream cheese, room temperature
¼ cup mayonnaise
1 (14-ounce) can quartered artichokes, rinsed and chopped well
1 (10-ounce) bag or box frozen chopped spinach, thawed and squeezed dry
Salt and Pepper
Preheat oven to 400 degrees. Combine garlic and wine in a small saucepan, and simmer for about 10 minutes or until reduced by half. Combine ingredients, and spoon into a greased baking dish. Top with additional Parmesan cheese. Bake for 30 minutes, and serve immediately with your favorite crackers, vegetables or toasted bread.
BAKED TEX-MEX PIMIENTO CHEESE DIP
1 ½ cups mayonnaise
½ (12-ounce) jar roasted red bell peppers, drained and chopped
¼ cup chopped green onions
1 jalapeno pepper, seeded and minced
1 (8-ounce) block extra-sharp cheddar cheese, shredded
1 (8-ounce) block pepper Jack cheese, shredded
Preheat oven to 350 degrees. Stir together first four ingredients. Stir in cheeses. Spoon into a lightly greased 2- quart baking dish. Bake for 20 to 25 minutes until golden and bubbly. Serve with your favorite crackers or French bread cubes.
- Contact Lee Ann Flemming at lafkitchen@hughes.net.
