Nine Snack Ideas For Homegating The PGA Tour Championship

• Prepare desired ingredients and arrange on a platter. Serve immediately.
• Yep, it’s really that easy!

• Slice the eggs in half. Remove the yolks to a separate bowl. Use a fork to mash the yolks until they are very fine crumbs. Reserve 3.5 tablespoons of the yolk.
• Add the yolks, mayonnaise, and mustard to the bowl of a food processor or blender. Pulse until very smooth and free of lumps.
• Add the processed filling to a small bowl. Fold in the pimento cheese.
• Fill each egg half with mixture. You should not have any filling remaining.

• Place half the ground beef on a sheet of plastic wrap. Pat it into a rectangular shape, about 1/2 inch thick, 8 1/2 inches long, and 4 inches wide. Season with salt and pepper. Roll the beef into a log, using the plastic wrap as a guide. Season with more salt and pepper. Wrap the plastic tightly around the log and twist both ends tight. Pat gently to slightly flatten. Repeat with remaining ground beef.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the burger dogs from the plastic wrap and place on the grill, perpendicular to the grates. Cook until burgers are browned but still pink inside, 4 to 5 minutes, flip, and cook another 2 to 3 minutes. Place a slice of cheese on each burger dog and grill to medium doneness (an instant-read thermometer inserted into the center should read at least 140 degrees F/60 degrees C). Remove and rest 3 to 4 minutes.
• Toast hot dog buns on the grill and spread each with 2 teaspoons mayonnaise. Place burger dog on each bun and squirt 1 tablespoon of ketchup on top.

• Butter one side of the bread and flip it over. Spread the peanut butter over the bread. Add the bacon and cheese. Butter the other side and flip it over once again. Spread the jam on and put it on top of the other slice of bread. Drizzle some olive oil into a pan, place the peanut butter and jelly sandwich in. Fry it, over medium high heat, for about 1 1/2 minutes on each side.
• Plate, slice, and enjoy your peanut butter and Jelly with bacon sandwich.

• In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight.
• Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker.
• Using tongs, serve shredded brisket in tortillas. Add toppings as desired.

• To each tortilla add ¼ of the arugula, chicken, cranberries, goat cheese, pecans and balsamic glaze.
• Tuck in the sides of the tortilla and roll like a burrito.
• Serve at room temperature or cold.

• Add the juice, yogurt, sugar and mint in a blender.
• Once done, take it out in a bowl and whisk it to give it some body. Make it nice and fluffy.
• Now add the vodka into it and it's done. Let it chill while you prepare the fruits.
• Now first add the apples to the glass. Then the kiwi. Then the pineapples, strawberries and finally the grapes.
• Pour the chilled coulis over the fruits and top it with some vanilla ice cream.
• Garnish with some pistachios.
• ***Please note that the vodka is optional.

• Drain pineapple juice into a saucepan. Add margarine and lemon juice; cook over medium heat until margarine is melted. In a small bowl, combine cornstarch and water until smooth; stir into juice mixture. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sweetener. Cool to room temperature, about 30 minutes. In a large bowl, combine pineapple, apples, grapes and poppy seeds. Add the dressing; toss to coat Cover and chill for at least 1 hour. Just before serving, gently toss in pecans.

To Make The Pepper Jelly

• In a food processor, combine all peppers and pulse until finely minced. Strain away any liquid and transfer minced peppers to a medium saucepan.
• Add sugar, vinegar and salt and simmer on medium heat until syrupy enough to coat the back of a spoon, about 20 to 30 minutes. Remove from the heat and cool.

To Make The Grits

• Line a baking sheet with parchment paper and spray with nonstick pan spray.
• In a medium saucepan, bring water and cream to a boil over medium-high heat, and season with salt and black pepper.
• Whisk in grits, bring to a boil, then reduce heat to a simmer. Continue to simmer, whisking frequently, until the mixture is creamy and the grits have cooked through, 30 to 40 minutes.
• Add butter and cheese and stir until butter is melted. Transfer grits to the prepared baking sheet and refrigerate until cooled, at least 4 hours.

To Make The Fritters

• In a large Dutch oven or other heavy-bottomed pot, heat 2 inches of oil to 350 degrees over medium-high heat. Alternatively, heat the oil to 350 degrees in a deep fryer following the manufacturer’s directions.
• Line a large plate with paper towels. While the oil is heating, form cooled grits into golf ball-shaped balls, flatten the dough, then stuff the center of each ball with shredded cheese.
• In a small baking dish, whisk together eggs and water. In a separate baking dish, season bread crumbs with salt and pepper. Roll each ball in egg wash, then completely coat each ball with the seasoned bread crumbs.
• Fry in batches until golden brown and cheese has melted in the center, about 5 minutes, and drain on prepared plate.
• Serve hot with pepper jelly.

• In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved.
• Whisk a small amount of hot cream mixture into the eggs.
• Return mixture to the pan, whisking constantly.
• Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon.
• Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
• Stir in whipping cream and vanilla.
• Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
• Place peaches in a blender, cover, and process until pureed.
• Stir into the custard.
• Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
• Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch.
• Allow to firm up in the refrigerator freezer for 2-4 hours before serving.