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- I was sharing our trip, our Labor Day trip,
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and our little vacation with Phil and Bubbles.
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And you know, I told you Susan's always got something in
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that's different that I'd never had or seen.
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And this is another one of those recipes.
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And let me tell y'all, when I tasted it,
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I said, "Susan, this is perfect for tailgating."
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And you know, Lake Oconee is like 45 minutes from Athens.
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So there's a whole parcel of people
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that drive on up to Athens for the game.
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In fact, the first game was this past weekend.
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And Brian and Sullivan went.
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And Jamie and his two boys, the oldest boys,
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And the game, Georgia just slaughtered that poor team.
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But so, I had football on my mind
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'cause it was right there in my face.
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And that's what made me think
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of what a perfect tailgate item this is
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Now, I've got two eight ounce packages of cream cheese.
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I've got my chopped nuts.
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And here's the thing, when Susan pulled it out,
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she had it in the freezer, and she pulled it out
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and she said, "I want you to taste this."
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She said, "What are the ingredients in it?"
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And I said, "Well, it's either raisins
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"or something along those lines.
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"But I don't know what the other could be."
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She said, "It's Tang."
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Now, I used to fix this stuff for my boys
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when they were little and I loved the taste of it.
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And of course back then we didn't read a lot on packages.
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You know, I didn't know.
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My little Jamie loved Vienna sausages.
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I'm gonna have to reread the label,
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because I hadn't used this product in, gosh,
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probably 50 or 60 years.
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But anyway, it gave it a little tint of orange coloring
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and you could taste, you could taste a little something in
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that you couldn't put your finger on.
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So I'm gonna beat this up and then I'm gonna add my Tang.
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Put in the Tang, and we're going to put,
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calls for one tablespoon per block of cream cheese.
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I'm gonna do two tablespoons.
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It's kind of the color of a dreamcicle, isn't it?
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Or at least that's what I thought.
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One, two, three, four ingredients.
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You can whip this up in a second.
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And right now I'm gonna chop my dates.
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And you'll wanna be careful now
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that you take that seed out of 'em,
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because that wouldn't taste so good to chomp down on that.
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So, remove that seed and I'm just gonna chop these up.
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And I'm gonna fold 'em into our cream cheese mixture.
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And they're kind of sticky,
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but you wouldn't believe what biting into that sweet date
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does to that cheese ball.
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I think I got 'em chopped up pretty good,
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so I'm gonna kind of break 'em up as I put 'em in there.
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So it won't just be one big glob of dates.
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Sticky business, y'all, sticky business.
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Did you have a favorite cracker
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that you ate this with, Eddie?
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I know she had a variety of different crackers.
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- [Eddie] Yeah, it's just like a flatbread.
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- [Paula] The flatbread, yeah.
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That doesn't bring too much in the way of flavors
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to it. - [Eddie] Right.
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- So you could really taste the dip.
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We got it mixed up good now.
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I'm gonna try to form this into a ball,
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and we're gonna put it in the refrigerator
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and just let it get firm.
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But before I do that, I've got to go wash my sticky hands.
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Now what you could do
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is you could get two cheese balls out of this.
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And like I said, Bubbles pulled hers
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straight outta the freezer
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and we ate on it in no time.
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(spoon clanking on bowl)
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(plastic wrap crinkling)
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You know what I'm gonna do?
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(can hitting counter)
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I think I'm gonna make two out of this.
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I think that will be good.
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Because we can only eat so much of this at one time,
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and it'll probably be more like just the two of us, Eddie.
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And what made that one that Susan made so good
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was she was not stingy with the nuts.
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And she left her nuts in kind of big pieces.
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So you knew you were getting a nut.
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Now we're gonna wrap that in a piece of clean Saran wrap
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And you could, if you wanted to,
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do this in the form of a log, you know,
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where it's just real easy to slice,
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but that's strictly up to you.
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So, this is one heck of a good tailgatin' item
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to have at your next football game.
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Love and best dishes, y'all.
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Hey y'all, it's Paula Deen.
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Now, if you enjoyed this video,
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be sure to like it and click the subscribe button as well
7:53
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Love and best dishes, y'all.
