Winning Tailgating Recipes
All the perfect snacks for game day!!
What would a football game be without Chicken Wing Dip?!
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup pepper sauce (such as Frank's Red Hot®)
- 1 cup Ranch-style salad dressing
- 2 cups diced cooked chicken
- 1 cup shredded Cheddar cheese
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9x13 inch baking dish.
- Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.
Cheddar Cheese Straws
- 1 1/2 cups butter, softened
- 1 (1-pound) block sharp Cheddar cheese, shredded
- 1 1/2 teaspoons salt
- 1 to 2 teaspoons ground red pepper
- 1/2 teaspoon paprika
- 4 cups all-purpose flour
- Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined.
- Use a cookie press with a star-shaped disk to shape mixture into long ribbons, following manufacturer's instructions, on parchment paper-lined baking sheets. Cut ribbons into 2-inch pieces.
- Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
- Cheese Wafers: Combine ingredients as directed; chill dough 2 hours. Shape dough into 4 (8-inch-long) logs; wrap each in plastic wrap, and chill 8 hours. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake at 350° for 13 to 15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container 1 week.
Note: If you don't have a heavy-duty stand mixer, you can use a handheld mixer. Just divide the ingredients in half, and work with two batches. Makes about 10 dozen
Taco in a Bag
- 1 lb hamburger
- 1 tablespoon southwest seasoning
- 2 cups lettuce, chopped
- 2 tablespoons onions, finely diced
- 2 tomatoes, chopped
- 2 cups shredded cheese
- 1 (16 ounce) bottle Pace Picante Sauce
- 6 (4 ounce) bags taco chips (like Doritos)
Brown the hamburger with the southwestern seasoning; drain.
Open the chips bags.
Add into each bag:.
2 tablespoons meat.
2 tablespoons lettuce.
2 tablespoons tomato.
1 pinch onion.
2 tablespoon salsa.
Serve with a plastic spoon and cheer for the Buffalo Bills!
This recipe can easily be expanded from 6 to sixty.
Chicken Kick-Off Kabobs
- 1 pound skinless, boneless chicken breast
- 1/2 cup Jack Daniel's Original No. 7 Barbecue Recipe Grilling Sauce
- 1/4 cup orange marmalade
- 1 green pepper, cut into 1-inch chunks
- 1 red pepper, cut into 1-inch chunks
- 1 cup pineapple chunks or 1 can (8 ounces) of pineapple chunks, drained
- Cut chicken breasts into 1-inch squares.
- Thread skewers alternately with chicken, green and red pepper chunks and pineapple chunks.
- Combine Jack Daniel’s Original No. 7 Barbecue Recipe Grilling Sauce and orange marmalade.
- Brush mixture over skewered kabobs.
- Grill over medium heat for 15 minutes or until chicken is cooked, turning and brushing with additional Jack Daniel’s Grilling Sauce.
And for dessert...
Peanut Butter-Caramel Candy Bites
- 1 (16.5-oz.) package refrigerated peanut butter cookie dough
- 24 bite-size chocolate-covered caramel-peanut nougat bars
- 72 candy-coated chocolate pieces
- Preheat oven to 350°.
- Shape cookie dough into 24 (1-inch) balls, and place in cups of lightly greased miniature muffin pans.
- Bake 15 to 18 minutes or until edges are lightly browned.
- Remove from oven, and press 1 bite-size chocolate-covered caramel-peanut nougat bar into each cookie.
- Sprinkle cookies evenly with candy-coated chocolate pieces (Use Blue and Red Candies for Bills Colors)
Football Cake Pops
- 1 box of chocolate cake mix other ingredients needed to bake the cake (usually eggs and oil)
- 1 can of chocolate frosting
- 1 bag of chocolate candy melts microwave-safe container for melting chocolate
- shortening/ Crisco
- 4" paper lollipop sticks
- A big styrofoam block
- Candy writer decorating pens
- Bake the cake in a 9 x 13" pan according to the directions on the box. Let the cake cool completely.
- Now the fun starts... Crumble the cake into a large bowl. The smaller the crumbles the better.
- Mix in about half the jar of room temp frosting. It really depends on how moist your cake already is. Add more if you need it. Use the back of a wooden spoon to combine, NOT a hand mixer. You want the mixture to be about the same consistency as cookie dough, moldable but not mushy,able to hold its own shape but not too dry.
- Line a baking sheet with wax paper. Scoop some "dough" and roll it into a ball about 1" in diameter. Squash and mold your ball into a football shape. Fill up the sheet and chill in the fridge.
- While the footballs chill, heat up half a bag of the chocolate candy melts. Microwave in 30-second intervals, stirring between.
- Be careful not to over-microwave it because it will get dried out. DON'T add water if this happens. Use the shortening. It will thin the candy out and also help when you start dipping.
- Pull your footballs out of the fridge. Dip the end of a lollipop stick about a 1/2" into the candy. Then stick it into the football. There should be a little puddle of candy around the base. Wait until it hardens. This will help keep the football "glued" to the stick while you dip the whole thing.
- Dip the footballs in the candy to coat them, tap the stick on the edge of your container gently to remove the excess coating. Then poke the stick into the styrofoam block, making sure the pops don't touch each other while they dry. Aren't they cute already?
- In the meantime, you can heat up your candy pens. Follow the instructions specific to your pens...
- usually you set them in some very hot but not boiling water.
- Draw on the laces with the white pen. Use slow movements and even pressure. Lay the pops down on a wax-covered baking sheet to make decorating easier. Let dry.