Stuffed Pimento Cheese Cupcakes...

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      For this fall, instead of a tailgating spread, we wanted to find one penultimate Southern tailgating food. It had to be delicious, handheld, portable, and beloved.       We believe this savory cupcake is one for the ages. You can stuff it with a variety of fillings, but our favorite is, of course, pulled pork. Other contenders are chopped barbecue chicken, brisket, drained chunky salsa, finely chopped vegetables (broccoli would be amazing!) or olive salad.      Some assembly is required, but it is unquestionably worth the payoff.  If you want to stuff the cupcakes with warm filling, do so and carry to the serving location in an insulated container. A sandwich bag in the cooler can hold the frosting, and you can snip and pipe just before serving. For a make-ahead solution at home,...

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Caramel Apple Cheesecake Blondies...

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      If you're not ready for autumn quite yet, this recipe should convince you. While it's packed with rich, buttery flavor, the still-toothsome apples bring freshness and contrast to the creamy, indulgent flavors. A hint of bourbon and a drizzle of caramel bring the whole flavor profile into one glorious fall dessert.       The recipe is surprisingly easy and comes together quickly. You can serve the blondies immediately on plates with forks (and vanilla bean ice cream if you're really into flavor dreams). Cooled, they can be cut into traditional bars, but you will probably still want a plate and fork. They are gooey and delicious.      Toasted pecans would be a welcome addition, but the bars are great as-is.  Caramel Apple Cheesecake Blondies Ingredients 1 stick (4 oz., 8 Tbsp.) salted butter 2...

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Pumpkin (or Sweet Potato) Churros...

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      These churros are surprisingly easy and absolutely delightful. With a kick of spice, a creamy, cakey interior, and a brown sugar coating, you will be coming back for more. As a bonus, you can make the dough early in the day, and just pull it out and start frying when you're ready, making this a fuss-free recipe for a gathering.  Pumpkin Churros Adapted from Bakergirl  Ingredients Dough 2 c. flour 1 tsp. pumpkin pie spice 1/2 tsp. cinnamon 1/2 teaspoon salt a few turns of the peppermill 2 c. water 3/4 c. pumpkin or sweet potato puree 1 tsp. vanilla extract 1 tbsp. molasses 1 stick plus two tbsp. butter 4 eggs canola oil for frying Sugardust 4 parts dark brown sugar to one part granulated sugar cinnamon to taste Equipment...

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Queso de Pimento Chiles Rellenos...

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 Queso Pimento Chiles Rellenos  Chiles rellenos are delicious, so we figured a Southern spin might be tasty. We were right! The chiles can be prepped and stuffed in advance, keeping these low fuss for the party. Ingredients pasilla or poblano peppers homemade spicy pimento cheese one egg per pepper cornstarch canola oil for frying Equipment deep fryer or other frying apparatus mixer pan fitted with rack for draining oil Procedure 1. Wash peppers and cut a T shape on one flat side. Remove seeds and ribs (gloves are a good idea here!). Leave stem intact. 2. Roast peppers under broiler until skins blacken. Immediately transfer to a bowl with a tight lid, or cover bowl in plastic wrap. Leave peppers in bowl to cool; the skins will loosen. 3. Carefully peel cooled peppers (might...

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Fried Cheese

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     Is there anything more glorious to the lactose-tolerant than fried cheese? While nothing will ever truly measure up to the Hot Wisconsin Cheese vendor at the State Fair, this easy-to-prepare recipe is a very deserving second-runner up and well worth inviting friends over to sample with cold beers. (PS -- Use any leftover batter to fry pickles!) Ingredients Batter: 1 c. flour ¼ c. cornstarch ¼ tsp salt 1 Tbsp. dried dill 1 egg 1 c. beer ¼ c. pickle juice ½ lb. blocks of your favorite cheese (our frying favorites are pepperjack, sharp cheddar, part-skim mozzarella, and Yancey’s Jalapeno and Cayenne) Cornstarch Oil for frying (we had great results with canola) For Serving: Assorted dipping sauces (they’re not necessary, but spicy mustard with the mozzarella and cheddar cheeses are pretty dang delicious!) Cold...

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Greek Pickle Dogs & Tzatziki...

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These delights are an homage to the Greek Dog at Mustard’s Last Stand in Florida. These dogs combine several fair favorites -- hotdogs, greek food, and fried pickles. You may eat the pickles solo or bun and top them, omitting the hotdog. Any way you serve them, they’re delish! (PS -- Use any leftover batter to fry up some cheese!) Ingredients Batter 1 c. flour ¼ c. cornstarch ¼ tsp salt 1 Tbsp. dried dill 1 egg 1 c. beer ¼ c. pickle juice Four whole pickles Cornstarch Oil for frying (we had great results with canola) For Serving Buns ( we recommend poppyseed or rye buns for best flavor) Cooked hotdogs (Veggie dogs are delicious with these pickles, but Bright Leafs won’t work well here. You can also omit the dog altogether and...

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