Skip to main content

Tailgate practice: Rice Krispie Treats

Folks, the summer turns into football season at our house about the end of July.  I always have to have my game on all summer long in thinking about future tailgates, player dinners and September/October/November houseguests.  So-- recipes I make for summer treats are always translatable to the busy football season in our coaching family.  If any of you know a college football coach, this is sacred time-there are just a few weeks every year he can travel with his family.  That time is now and if you look around the beaches, there are some football coaches vacationing. (smile!)

We are just finishing up our stint at the beach.  We were lucky to have family join us part of the time and they brought Rice Krispie Treats...what a great beach snack.  Great beach snack = great tailgate snack.  I started looking online for some Rice Krispie Treat recipes and found this mouth waterer via the blogger, Ally Garner, of Copacetic in Carolina's Pinterest board.



Meet  Trail Mix Krispie Treats with a Salted Caramel Swirl.  
You'll find them at Cookies and Cups.  They have the amazing recipe along with some gorgeous photographs to tell you how to make them.  





Popular posts from this blog

Team Theme Subway Art

You've seen the team-themed subway art, now make your very own... customized for your own team.   Husker fan, Sara, and Mom Endeavors writer tells you how right here... http://www.momendeavors.com/2012/10/diy-team-spirit-subway-art-huskers-printable-college-football-link-party.html

Happy Gameday

sportsgrid.com

Save that Turkey! It's Gumbo time...

Life is so simple and delicious when you follow a formula such as this. Get your turkey going for gumbo while cleaning up after the feast on Thursday evening and you'll be all ready for Saturday and/or Sunday's tailgating or football-on-TV watching.   Garden and Gun tells us how. from Garden and Gun  magazine Day-After Gumbo Turn your Thursday bird into a Friday  Saturday feast If the day after Thanksgiving is your favorite food day of the year, then Justin Devillier, of  La Petite Grocery  in New Orleans, is your kind of chef. “Although leftovers ‘as is’ are good, turning them into another celebratory meal keeps the holiday eat fest going at my house,” he says. On Thanksgiving night, the chef covers the carved turkey carcass with water, and as the family party winds down, the roasted bones simmer away, forming a rich stock. The next morning, he adds aromatics and andouille, and stirs in a nice dark roux. “I like mine as dark as I can get it without burning it,” he