Ingredients

• 1 bag (15 oz) Chex Mix® traditional snack mix
• 1 cup pecan halves
• 1/2 pound bacon (6 to 8 slices), crisply cooked and crumbled
• 1/2 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup light corn syrup
• 2 tablespoons bourbon
• 3/4 teaspoon chipotle chili powder

Instructions

1. Heat oven to 300°F. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray. In large bowl, mix snack mix, pecans and bacon. Set aside.
2. In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat.
3. Cool 2 minutes. Carefully stir in bourbon and chipotle chili powder. Pour over snack mixture; toss until evenly coated.
4. Spread snack mixture on pans. Bake 15 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces. Store covered in refrigerator.

By KathyMillerTime
Adapted from bettycrocker.com

Ingredients

• 5 pounds cooked and peeled shrimp 21-25 count
• 3 (15 ounce) cans quartered artichoke hearts
• 3 (15 ounce) cans large whole mushrooms
• 3 (15 ounce) cans large pitted black olives
• 3 (15 ounce) cans green pitted olives
• 3 (16 ounce) jars pepperoncini peppers
• 1/2 cup fresh lemon juice
• 1/2 cup Lea & Perrins Worcestershire sauce
• 1/4 cup Tony's Creole seasonings
• 1/4 cup paprika
• 2 (24 ounce) bottles Wishbone Robust dressing

Instructions

1. Place shrimp in a large bowl.
2. Drain artichoke hearts, mushrooms, black and green olives, and pepperoncini peppers.
3. Add to shrimp.
4. Add remaining ingredients, stir gently.
5. Cover and let marinate overnight...and ENJOY

Notes

I tailgated with good friends Joanne and Hank at Charles and Mary Ann Signa’s tailgate. What delightful hosts! Thank you! Stay tuned for some good tailgating stories from The Grove.

By Charles Signa via KathyMillerTime

Ingredients

1 (16 ounce) package Mexican cheese (Monterey Jack and Colby, finely shredded) 1 bunch green onion, chopped (sometimes I substitute 1 chopped Vidalia or other sweet onion) 1 tomato, chopped (sometimes I substitute grape tomatoes cut in half) ½ bunch cilantro, chopped 1 ( 3.8 ounce) can chopped black olives 1 jalapeño pepper, seeded and chopped 1 (8 ounce) bottle Italian salad dressing

Instructions

Combine all ingredients together. Serve with tortilla chips.

Notes

This dip is also good as a topping on tacos or other Mexican dishes.

From The Kitchen of Joy McCabe
Via KathyMillerTime