Tailgating Favorites Kick-off your tailgating party with these winning recipes. Photos by Robert Bruce Photography Recipes Submitted By MCL Readers And Tested By Recipe Editor Christin McKamey
Winning Recipe!
Garlic Cheese Bombs Mindy Emerson, Great Lakes Energy
1 (16-ounce) can refrigerated buttermilk biscuits (non-flaky) 4 mozzarella cheese sticks (cut into 6 pieces) or 24 mini mozzarella balls 2 tablespoons salted butter, melted 1 large clove garlic, minced 3 tablespoons fresh parmesan, grated 1 tablespoon fresh parsley, chopped (or 1½ teaspoons dry) ½ teaspoon Italian seasoning • kosher salt, to taste Preheat oven to 400 F. Lightly grease two mini-muffin tins (24 muffins total) or one large baking sheet with butter/non-stick spray. Take refrigerated biscuits and cut each one in thirds, then roll each piece out until it’s ¼–¹⁄ 8 inch thick. Place one mozzarella ball on the edge of your dough strip and roll dough over the cheese until it wraps over itself. Make sure to seal any openings at the seams with your fingers. Repeat with remaining dough bombs and transfer to greased muffin tins or baking sheet. 10 SEPTEMBER 2019
In a microwaveable bowl, combine butter with minced garlic and microwave until melted (30–45 seconds). In a large bowl, whisk together melted butter, garlic, parmesan, parsley, Italian seasoning, and salt, then dip cheese balls individually in the mixture, coat, and place them back in the muffin tins. Bake for 10 minutes, or until golden brown. Remove from oven and serve immediately. Makes 24 cheese bombs. Note: I make these a day before and refrigerate the dough until I am ready to bake right before the tailgate. I place them in an aluminum pan and cover with foil to keep them warm. Enjoy!
Watch a video of this month’s winning recipe at micoopkitchen.com/videos