Game Day Appetizers

recipes You will need

Cheesy Jalapeño Crescent Rolls

You might want to make an extra batch of these for your game day party, because they will be gone fast! This recipe makes 16 rolls, and they are best served right out of the oven.

INGREDIENTS

1 large jalapeño, finely diced (seeds and ribs removed) 2 cans crescent rolls 1 (8-oz) package cream cheese (softened) 1/4 cup shredded Monterey Jack cheese 1/4 cup shredded cheddar cheese 1/2 tsp garlic powder 1/2 tsp pepper Salt, to taste

By Kaitlin Barger

DIRECTIONS

1. Heat oven to the temperature specified on crescent roll packaging. 2. In a bowl, mix cream cheese, shredded cheese, jalapeño, garlic powder, pepper and salt. 3. Line a baking sheet with parchment paper. 4. Unroll crescent rolls, and put about 1 tablespoon of cheese mixture onto each triangle. Roll the dough up from the large end to the pointed end. 5. Leave a few inches between each roll on the sheet, and bake according to package directions or until golden brown. 6. Serve and enjoy!

You will need

Sausage Balls

These simple delights are a game day favorite, so be sure to make plenty!

INGREDIENTS

1 lb ground sausage 2 cups Bisquick mix 1 lb shredded cheese

By Savvy Baker

DIRECTIONS

1. Heat oven to 350.

2. Combine all ingredients in a large bowl, and fold together using your hands until mixed. 3. Grab a small section, and roll into a ball about 1 1/2 inch thick.

Repeat until you have no sausage mix left. 4. Evenly space out sausage balls on a baking sheet, and bake for about 15 minutes.

5. Enjoy!

recipes You will need

Cheesesteak Sliders

Cheesesteaks were created to feed large groups of people something delicious without spending much time or money. Cheesesteaks have become more complicated over the years, but this recipe gets back to the basics. This is a perfect recipe to use up leftover ingredients or for a last-minute snack on game day!

By Nic Williams

INGREDIENTS

12 Hawaiian rolls, tops removed ¾ cup good mayonnaise 4 tablespoons vegetable or olive oil ¾lb extra thin shaved beef steak 1 sweet onion, sliced 1 green bell pepper, chopped 1/4lb provolone or white cheddar cheese, thinly sliced

DIRECTIONS

1. Heat oven to 350.

2. Place bottom halves of rolls in a 9x13-inch casserole dish. Spread 1/2 tbsp of mayonnaise on the sides facing up. 3. In a large skillet set over medium heat, add 2 tbsp of oil. Once hot, add shaved steak in a single layer, and sear for 1 min. Flip steaks and cook another min. Remove steak to a plate, and continue searing remaining steak in batches. 4. Without cleaning the pan, add remaining oil, onion and pepper. Sauté over medium heat until onion slices are soft, brown and sweet, about 20 min. Add more oil if pan becomes dry while cooking. While the onion mixture cooks, thinly slice steak and evenly distribute slices across bottom halves of rolls.

5. Evenly distribute onion mixture over the slices of steak. Add 2 slices of cheese across onion mixture on each roll. Completely cover dish with aluminum foil, and bake until cheese has melted, about 8-10 min. 6. While sandwiches bake, gather top halves of the buns and spread 1/2 tbsp of mayonnaise on sides facing down. Once the cheese has melted, remove dish from the oven, discard foil, add top halves of buns to sliders and serve immediately.

Desserts Just

Amanda Embry

EXECUTIVE PASTRY CHEF

There is only one way to improve upon the fabulous meals you can find in any of the award-winning restaurants at Saracen Casino Resort: Save room for dessert. With over 20 years of experience under her belt from casinos, resorts and clubs across the country, Executive Pastry Chef Amanda Embry has made sure that you won’t regret springing for that cheesecake at the end of the night.

An Arkansas native, Embry spent time in various food service roles before finding her passion for pastry. She began her professional career in Florida as an apprentice under Executive Pastry Chef Bernard Kazenske. Her travels in the time since span from Arizona to Indiana, and her exposure to a variety of culinary traditions across the U.S. has only sharpened her tastes. Embry styles much of her work after the influences she picked up in Miami, where she was immersed in the diverse scene of Cuban, Haitian, Jamaican, South American, Jewish and European food and culture.

A well-stamped culinary passport serves her well at Saracen, where she arrived just before the grand opening of the Quapaw Kitchens buffet. Saracen guests benefit from Embry’s expert touch no matter where they opt to dine, as she currently oversees pastry production for all of the resort’s restaurants. From a sophisticated steakhouse to a lively sports bar to buffets offering everything from Cajun to Asian cuisines, Embry ensures that there is a dessert available for even the pickiest palates.

“I’m always trying to push the boundaries of what’s familiar to create something unique,” Embry says. “You have to offer what people can’t get anywhere else.” And Saracen offers just that: in a little over a year, Embry has grown the resort’s pastry kitchen into the gold standard of casino dining, right here in Arkansas. “The quality definitely sets Saracen apart,” Embry explained. “We set a high bar for other casinos because we try to provide the best service and the best food possible.” Despite her administrative duties as an executive chef, Embry still takes a hands-on approach with her bustling team of bakers, and the support she provides is evidenced by the quality of their work. No matter which restaurant you order from, Embry’s positive influence can be seen and tasted in the dishes her kitchen puts out. Not sure what to order? Embry has that covered too. “Everyone goes for the cheesecake,” Embry says, “and it is a great cheesecake. But if you want to try something different, go for the passionfruit tres leches cake.” If her expertise in the matter doesn’t persuade you, maybe the coconut rum reduction and tropical fruit flavors will.

Thanks to Amanda Embry and the hardworking chefs at Saracen Casino Resort, world-class gaming and dining go hand-in-hand to create a must-visit experience down in Pine Bluff.