Arkansas Razorbacks Recipes

UNIVERSITY OF ARKANSAS RAZORBACKS™ BAKED CHEESY PULLED PORK DIP

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix 1 1/2 cups of the cheddar cheese, the cream cheese, green chiles and green onion whites. Spread evenly in baking dish.
• Top with pork. Top with remaining 1/2 cup cheddar cheese. Bake 28 to 32 minutes or until hot and bubbling at edges.
• Top dip with pickles and green onion greens; serve with chips.

ARKANSAS ''RAZORBACKS''

Steps:

• 1. Preheat oven to 450 dF. Generously grease a large shallow baking dish. Set aside.
• 2. Peel potatoes. Starting at one end, cut 1/4-inch slices without cutting all the way through to the bottom of the potato. Slices will fan out slightly. Place potatoes in the baking dish, cut side up. Sprinkle with salt and pepper to taste, dot with butter.
• 3. Bake for 20 minutes, basting occasionally with butter from the bottom of the dish.
• 4. In a small bowl, mix Parmesan cheese and bread crumbs. Remove potatoes from the oven and sprinkle the bread-cheese mixture between the slices and over the top.
• 5. Bake 25 to 30 minutes longer without basting, or until golden brown and tender. Sprinkle with paprika.

ARKANSAS RAZORBACKS™ CHEX™ SNACK MIX

Steps:

• Line large rimmed pan with waxed paper. In large bowl, add cereal and peanuts.
• In medium microwavable bowl, microwave white vanilla baking chips uncovered on High 45 seconds; stir. Continue microwaving and stirring in 15-second increments, until chips are melted and smooth. Pour over cereal and peanuts; mix to coat. Spread mixture in pan; immediately top with sprinkles. Cool about 30 minutes or until set.
• Gently break up coated cereal mixture into bite-size pieces, and place in large bowl. Toss in chocolate candies. Store covered at room temperature.