Well . . .
I'm going to be sporting around with my team on my toes. HAHA! Leslie did this last year. She told me what to do and I finally decided to do it this year. I think they turned out better than I thought.
Here are the products you need to do it yourself . . .
Use base coat, white nail art pen and clear top coat
As I was checking out my favorite blogs that I follow, I noticed Deep South Dish posted a recipe today for "Mississippi Caviar Salsa" and it reminded me of my "Texas Caviar Dip" recipe. I couldn't believe that I didn't have this recipe in my collection. It makes quite a bit, but you can split the recipe. I love to serve it with nacho chips or any type of dip chips are good. It would be a great gameday appetizer to set out on the table during the game. I love making and especially EATING this dip during any occasion. It is so quick and simply delicious!
Texas Caviar Dip
Makes up to 10 servings
2 cans blackeye peas
2 cans white shoe peg corn
1 bunch parsley, chopped
1 bunch green onion, chopped
1 large bell pepper, chopped
1 tsp garlic, minced
2-3 tomatoes, chopped (I use can diced tomatoes)
1 large bottle zesty Italian dressing
1 small can hot chili peppers, optional for hotter dip
Combine all ingredients except chips
Chill for 2 hours to blend flavors.
Serve with Nacho chips
If you don't have any idea what to serve that's not so laboring, consider this juicy delicious barbeque sandwich. I got this recipe a few years ago from one of my favorite cooking magazines "Taste of Home" and I absolutely love it. It is so good!
Shredded Steak Sandwiches
Makes 12-14 servings
Prep Time: 15 minutes
Plan ahead - uses slow cooker
3 lbs. boneless beef round steak, cut into large pieces
2 large onions, chopped
3/4 cup thinly sliced celery
1-1/2 cups ketchup
1/2 to 3/4 cup water
1/3 cup lemon juice
1/3 cup Worcestershire sauce
3 Tbsp brown sugar
3 Tbsp cider vinegar
2-3 tsp salt
2 tsp prepared mustard
1-1/2 tsp paprika
1 tsp chili powder
1/2 tsp pepper
1/8-1/4 tsp hot pepper sauce (I left this out)
12-14 sandwich rolls, split
- Place meat in a 5 qt slow cooker. Add onions and celery. In a bowl, combine the ketchup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, salt, mustard, paprika, chili powder, pepper and hot pepper sauce. Pour over meat. Cover and cook on high for 6-8 hours.
- Remove meat: cool slightly. Shred with a fork. Return to the sauce and heat through. Serve on rolls.
A friend of mine was in the heart of Bama country and took a picture of this . . .
He said it would go alright if I share it with you. I love it! "The Bear" is a huge icon around these parts. If you saw only a picture of Paul "Bear" Bryant and nothing else (no writing), you would know instantly that it represents Alabama Football.