Tailgate Thursday: FSU Edition! - The Kitchen Prep Blog

Are we still doing Tailgate Thursday posts around here? Yep. {Just 2 more schools to go!}

Am I totally behind every.single.week and just barely manage to crank out a post by the skin of my teeth? Double yep.

I am determined to finish this project. But I am running out of steam. Especially because all I want to do these days is bake Christmas cookies and plan fun holiday meals.

::: End of whiny mini-rant:::

Today's featured team is a big deal around these parts, especially because anyone who knows my undying love for the Gators knows how difficult it is for me to promote our rivals - The Florida State Seminoles.

Last weekend was our annual rivalry game and while my Gators emerged victorious this year, playing the Noles always makes for an intense game! {Did I mention that a large number of my friends are Noles? That definitely ups the rivalry-factor & keeps the pregame ~~trash talking~~ ribbing quite interesting!}

As I was looking back through my tailgate posts, I noticed that I've yet to cover any breakfast tailgate recipes. Sure, beer and wings is a welcome start to the day for any true tailgater, but neither really say "rise & shine" to me.

So today, I'm featuring a make-ahead breakfast tailgate that'll let you get your beauty rest the night before a big game!

1. The MimOsceola, 2. PB&J Breakfast Rolls, 3. Dill & Cheese Beer Bread,
4. The Osceola Dress from Twelve Saturdays

Any true FSU fan knows that just because it's breakfast time doesn't mean we can't get the cocktail party started. Ease into the day of festivities with these garnet colored MimOsceolas {see what I did there??}... delicious pomegranate mimosas with just a touch of orange juice & triple sec to balance out the tartness. Let's pop the bubbly!

What is more enticing that hot, fresh cinnamon rolls in the morning? Hot, fresh cinnamon rolls that are ready to bake when you roll out of bed! These Peanut Butter & Jelly Breakfast Rolls are a fun twist on a classic. The PB&J is a nod to broke college living, when those sandwiches make up the majority of your meals! 😉 And they even look a little Garnet & Gold, don't they? {Is that a stretch? Oh well.}

Finally, for a little savory treat, this Dill & Cheese Beer bread hits the spot. {And gets in that game day beer requirement.} Of course, this can be baked the day before, too, requiring nothing more than slicing the day of. Made in muffin tins, it's ready for individual servings.

Well, that's all I've got for today. It took everything out of me not to shout "Go Gators!" during the creation of this post...

Oh, what the heck... GO GATORS!!! 😉

{Love you, Seminole friends!}

The MimOsceola

adapted from Epicurious

2 cups pomegranate juice, chilled

1 cup orange juice, chilled

½ cup orange-flavored liqueur

1 (750-ml) bottle sparkling wine or prosecco, well chilled*

1. In a pitcher, combine juices and liqueur.

2. When ready to serve, stir in sparkling wine.

* Substitute seltzer water in place of sparkling wine for a mocktail.

PB&J Breakfast Rolls Rolls with PB-Cream Cheese Icing

adapted from Better Homes & Gardens "Make Ahead Holiday" Magazine

5 to 5 ½ cups all-purpose flour

½ cup granulated sugar

1 packet active dry yeast

2 teaspoons salt

1 ½ cups milk

1 ¼ cups peanut butter {I used the natural, chunky kind}, divided

1 egg

¼ cup packed brown sugar

2 tablespoons butter, softened

¾ cup to 1 cup desired jelly {I used raspberry}

1 recipe PB-Cream Cheese Icing

For Rolls:

1. In the bowl of a stand mixer {or a large bowl}, combine flour, sugar, yeast, and salt. Mix to combine.

2. In a small sauce pan, whisk together milk and ½ cup peanut butter over medium heat until peanut butter is melted and mixture is warmed through.

3. Add milk mixture to flour mixture and beat together until incorporated. Add egg and mix until combined.

4. Slowly add in remaining flour. {The amount will depend on the moisture of your mixture, it should look like very thick cookie dough when it's ready.}

5. Change paddle attachment to dough hook and knead for about 5 minutes until the dough is smooth, elastic, and only slightly tacky. You may need to add in a little extra flour in order to achieve this. Eyeball it. {Alternatively, you can knead by hand on a floured board for 5-7 minutes.}

6. Spray a large bowl with non-stick cooking spray. Shape dough into a ball, and place in bowl, sealed with plastic wrap. Allow to rise in a warm dark place until about doubled in size {mine took an usually long time - about 2 hours - but usually it takes only about an hour.}

7. Once risen, punch down dough and let reset for about 10 minutes. Meanwhile, spray a rectangular 3-quart baking dish with non-stick cooking spray.

8. In a small bowl, combine ¾ cup peanut butter, brown sugar, and butter until smooth.

9. On a lightly floured surface, roll dough out into an 18x12 inch rectangle. Spread peanut butter mixture over rolled out dough, leaving a 1 inch border along the long sides. Spread jelly over top of the peanut butter mixture.

10. Starting at the longer side, carefully roll the dough into a spiral log, turning over until seam is at the bottom. Using a very sharp knife, cut into 12 even slices. {You may want to refrigerate the dough for a little while if you are having trouble cutting due to it being too soft.} Arrange rolls in baking dish, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

{If you are making them right away, let the rolls rise in a warm place until nearly doubled in size - about 30-45 minutes - and bake using the directions in step 11.

11. When ready to bake, preheat oven to 375 degrees, and let rolls stand at room temperature for about 30 minutes. Bake for 20-25 minutes until tops are slightly golden. Remove from oven and let cool slightly before slathering with icing.

For Icing:

3 oz. cream cheese, softened

2 tablespoons peanut butter

2 ½ cups {approx} powdered sugar

2 to 3 tablespoons milk

1. In a medium bowl, combine cream cheese and peanut butter. Beat until smooth.

2. Slowly add in powdered sugar and beat until fully incorporated, adding a tablespoon of milk at a time until desired consistency is reached.

3. Spread onto warm breakfast rolls. Serve warm.

Dill & Cheese Beer Bread

adapted from Better Homes & Gardens "Make Ahead Holiday" Magazine

3 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 ½ teaspoons dried dill weed

¾ teaspon baking soda

½ cup cheddar cheese, shredded

½ cup spicy Monterey Jack cheese, shredded

1 12-oz. can of beer {a lager is best for this bread}

1. Preheat oven to 350 degrees. Spray a 9x5x3 inch loaf pan with non-stick cooking spray. Set aside.

2. In a large bowl, combine flour, sugar, baking powder, dill, baking soda, and cheeses and mix gently to coat cheese.

3. Slowly add beer, whisking until just combined. Spoon batter in prepared loaf pan.

4. Bake for about 45 minutes until the top is golden brown and a toothpick inserted in center comes out clean.

5. Cool on a wire rack for about 10 minutes, then remove bread from pan. {Bread should be thoroughly cooled before slicing for clean slices.}

Comments

Devon says

November 29, 2012 at 6:44 pm

I absolutely love it! Sooooo fun!

GO NOLES!

Ashley @ Bride on a Budget says

November 29, 2012 at 6:56 pm

I love this! The recipes look delicious and so great for a noon game.

Go Noles!

thekitchenprep says

November 29, 2012 at 10:21 pm

@Devon - Thank you! You know it wasn't easy on this Gator girl to be staring at garnet & gold, but I did it for my Noles! 😉

@Ashley - Thanks so much! I think they'd be popular eats for an early game, especially among those who would rather not start the day with a Bud Light. 😉

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