Big Game Eats Recipes

Try Haylie's recipes for your own snacks out on the baseball diamond, including strawberry shortcake in a mason jar and a roasted beet salad.


4 Roasted Beets

3 cups Butter Lettuce

½ ¼ cup cracked Hazelnuts

1-2 tbsp Crumbled Goat Cheese


1 tablespoon Olive Oil

1 tablespoon Hazelnut Oil

1 teaspoon Sherry Vinegar

½ teaspoon Honey

Sea Salt and Black Pepper

Scrub beets well and remove greens.

Bake at 400 degrees for 50-60 minutes, checking them every 20 minutes until tender.

Layer butter lettuce over the plate. Slice the beets and pile onto the greens. Add hazelnuts and goat cheese.

Mix all dressing ingredients together in a jar.

Add dressing to salad bowl thinly coating leaves.


2 Pounds Strawberries, de-stemmed, thinly sliced

4-5Juice of 2 lemons

2 cups sugar

Store bought angel food cake

1 carton heavy whipping cream

Zest of 1 lime

4 16-ounce mason jars

Mix Strawberries, lemon juice, and 1 cup sugar in a bowl.

Mix all dressing ingredients together in a jar.

Trace a mason jar with a knife to cut a round piece of angel food cake

Press the cake into bottom of the jar

Layer strawberries on top

Add whipped cream

Whipped Cream: In a cold metal bowl, slowly mix the cream, a cup of sugar, and a lime zest using a hand mixer for a 7 minutes. The mixture will first turn into a bowl of tiny bubbles, then it will slowly turn into a thick, zesty whipped cream.

The views and opinions expressed herein are those of the author's alone and do not necessarily reflect the views of Ora Media, LLC, its affiliates, or its employees.

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