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Here are the recipes sure to please your man during the Cardinals game!

 

Peanut Butter Biscuit Pudding

Courtesy of Zac Brown

 

 

16 baked biscuits, completely cooled

1 pint heavy cream

½ Tbs. Vanilla

1 cup creamy peanut butter

3 ½ c. sugar

1 pint half and half

4 beaten eggs

2 cups semi-sweet chocolate chips

1 c. sugar for garnish

caramel topping to taste

 

Preheat oven to 375°.  Grease a 9x13 baking dish.  Crumble biscuits very finely into greased baking dish.  In a large heavy stock pot or double boiler, stir together heavy cream, 3 ½ c. sugar, peanut butter, vanilla and chocolate chips.  Cook slowly over medium heat until chocolate chips are completely melted, sugar is dissolved and ingredients are well combined and smooth.  Remove from heat and stir in most of half and half to cool mixture.  Combine remaining half and half with beaten eggs then pour into melted mixture, whisking together while pouring.  Slowly begin pouring this mixture on top of biscuits in baking dish, using a fork to shift the crumbs around allowing every crumb to soak up the mixture completely.  Everything should be chocolatey looking, no white biscuit crumbs remaining (it's best to use a glass dish so you can see the bottom and sides for coverage).  Sprinkle remaining 1 c. of sugar on top to create a crunchy sweet crust while baking.  Bake for 1 hour or until cooked and risen.  Best served warm, add caramel generously before serving.

 

16+ servings

 

Egg Salad Sandwiches

1 dozen large eggs, hard boiled and chopped
1 lb. Thick cut bacon cooked crisp and crumbled
1 Cup Mayonnaise
3 Tbs. Yellow mustard
Black pepper to taste
1 24 oz. loaf of sliced white bread

Mix first 5 ingredients together and spread on bread to about 1/2 inch thickness to make sandwiches.  Stack 3 completed sandwiches on top of each other and trim crusts off with a serrated knife.  Cut each sandwich into three strips to make finger sandwiches.

Place finger sandwiches on plate or tray and cover with damp paper towels and foil.  Refrigerate overnight before serving

Pulled Pork Sliders

 

1 Boston Butt Pork Roast
Barbecue Rub
Liquid Smoke
BBQ Sauce
Potato Rolls

Apply BBQ rub to pork roast liberally.  Place roast in large crock pot and pour about 1/2 cup of water in bottom and sprinkle liquid smoke all over roast.  Cook on high for 6-8 hours or low overnight.  Bone should easily slide out when done.  Remove roast from crock pot and shred apart.  Pour on BBQ sauce and toss until well coated.  Serve on potato rolls with extra sauce if desired.