Tailgating Recipes

Story by Lyda Kay Ferree,
The Southern Lifestyles Lady

Tailgating got its name from the part of the truck where people perch while eating before a football game. But is has become oh-so-much-more. The menus and setups are limited only by the tailgaters’ imagination and budget. Tailgating is the ultimate potluck. Visit www.tailgating.com for tailgate ideas, gadgets and recipes.
    
Let’s face it. What your tent and table look like is just as important as your own appearance when it comes to game day in the South. Serve tasty treats and you are sure to steal the show.

Tailgater’s Tip: Laminated Checklists. As you’re packing, simply check off the items with a dry erase marker. Wipe them off and you are ready.

Tailgater’s Tip: Bring plenty of heavy-duty garbage bags for post-tailgating cleanup; you’ll definitely need them. And don’t forget the clear recycling bags, too. It’s much easier to recycle cans and bottles as you go rather than trying to separate them out when you get home after a long day at the stadium.

Decorating Tip: Line tin buckets with your local paper’s sports pages, fill two with wings and another with chips. Fill a larger bucket with ice and place the soft drinks and beer in there. Source: “Paula Deen Celebrates” Cookbook

“We have the most fun living by the tailgater’s creed: We may not win the game, but we always win the party.” – The Deen Bros.

Photo Credit: seriousseats.com

Photo Credit: seriousseats.com

Bourbon Cider Fizz

Courtesy of Southern Lady Magazine
Makes approximately 8 servings

2 (750ml) bottles sparking apple cider, chilled
1 cup bourbon, or to taste
1/2 cup maple syrup
2 tsp fresh lemon juice
Garnish with lemon slices

In a large pitcher, combine cider, bourbon, maple syrup and lemon juice. Serve over ice. Garnish with lemon slices if desired.


Photo Credit: cooking-spree.com

Photo Credit: cooking-spree.com

Winning Walnuts

Courtesy of Olivia Manning, mother of Peyton
and Eli Manning and wife of Archie Manning

6 cups water
16 oz. walnuts
vegetable oil
1/2 cup sugar
salt

Boil water in a four-quart saucepan. Add walnuts and boil one minute. Drain. Rinse in hot water. Put in a bowl and add sugar. Stir until sugar dissolves. In a saucepan at medium to high heat, heat one inch of vegetable oil. Put in half of the nuts. Stir constantly for five minutes, using a slotted spoon. Drain in colander. Lightly salt. Lay on wax paper. Repeat with remaining half. Store in airtight container.


Photo credit: erinakincarroll.com

Photo credit: erinakincarroll.com

Hot Corn Dip

Courtesy of Trisha Yearwood in “Home Cooking with Trisha Yearwood”
From the kitchen of “Deep South Dish”

2 (11 oz) cans Mexican/Fiesta corn, drained
2 (7 oz) cans of chopped green chiles, drained
2 Tbsp chopped pickled jalapeno
2 cups grated Monterey jack cheese
2/3 cup grated Parmesan cheese
1 cup mayonnaise
1 tsp dried red pepper flakes, or to taste
Corn Chips for Dipping

Preheat the oven to 350 degrees. Spray or butter a 9x13 inch baking dish. Mix together everything but the corn chips in a large bowl. Transfer to prepared baking dish and bake uncovered at 350 degrees for 30 to 40 minutes, or until bubbly around the edges. Serve warm with corn chips.

Can also transfer to a 4 quart crockpot and cook covered on high for about an hour, or on low until warmed through and bubbly. Hold over low to keep warm.
Cook’s Note: Halve the recipe and bake in a 9x9 or deep dish pie plate.


Captain’s Cheese Bake

Source: Dicey Dishes and Friends (4th edition) (Bunco Friends)
Recipe of Rita Ash of Murfreesboro

1/2 cup mayonnaise
8 oz cream cheese
2 cups grated sharp cheddar cheese
2 green onions, chopped
6 Ritz crackers, crushed
8 slices bacon, cooked and crumbled
1/2 cup Captain Rodney’s pepper glaze

Mix mayonnaise, cream cheese, cheddar cheese and onions in greased quiche pan. Top with crackers and bake at 350 degrees for 15 minutes. Top with bacon and Captain Rodney’s sweet and spicy pepper glaze. Serve with crackers.


Hot, Hot Doggies

Courtesy of Sandra Lee

8 oz cream cheese, softened
1/4 tsp garlic powder
1 minced jalapeno
mini hot dogs
Crescent roll dough
Dijon mustard
1 egg
poppy seeds

Combine cream cheese, garlic powder and minced jalapeno. Slice open mini hot dogs and stuff them with the cream cheese mixture. Lay wieners on 1/3 of a triangle of Crescent dough that has been brushed with Dijon mustard; roll up. Arrange two inches apart on a greased cookie sheet and coat each finished piglet with a mixture of egg, a splash of water and poppy seeds. Bake for 12 to 15 minutes at 425 degrees. Serve warm with ranch dipping sauce.


Hissy Fit Dip

Courtesy of Libby Murphy. From her blog Twirl and Taste.
Rumor has it the first time this was served at an SEC tailgating party, it was so popular that it was gone in no time flat! One uppity Southern belle who missed tasting the new recipe was distraught and pitched a big hissy fit, henceforth the name.

16 oz sour cream
8 oz cream cheese, softened
8 oz Velveeta cheese, small cubes
1 cup white American cheese, shredded
1/2 to 1 lb pork sausage, crumbled, cooked and drained
1/2 cup green onion, finely chopped
1 tsp Worcestershire sauce
1 tsp onion powder
1/2 tsp ground sage
1/4 tsp curry
1/8 tsp cayenne pepper
Dash or garlic salt or powder
Sea salt and fresh cracked pepper to taste

In a mixing bowl, combine all ingredients, stirring until well blended. Place in baking dish you have sprayed with nonstick coating. Bake at 350 degrees for 1 hour. Serve with crackers, chips or veggie sticks – carrots, celery, sliced cauliflower, etc.


Mississippi Sin Dip

From the Kitchen of “Deep South Dish”

1/3 cup sliced green onion
1 (4oz) can green chiles, undrained
2 Tbsp chopped pickled jalepenos
Worcestershire sauce
1 round loaf of crusty bread
8 oz cream cheese, softened
1 1/2 cups sour cream
2 cups shredded cheddar cheese
1/3 cup chopped ham

Preheat over to 350 degrees. To serve in a bread bowl, cut the top off of the bread and hollow out, leaving about a 1-inch shell and reserving the bread from both the top and the inside. Set the top aside and cut the inside bread into cubes or tear into chunks, if desired, to use for dipping, or reserve for another use.

Cream the cream cheese and sour cream together until well blended. Add all of the remaining ingredients and mix in well. Place enough aluminum foil to wrap around the read on a baking sheet and pour the cheese mixture into the bread bowl, or transfer mixture into a baking dish. Return the top piece of bread on top and wrap the load completely in the foil. Bake at 350 degrees for about 1 hour. Serve hot!

You may also simply bake in a baking dish if desired. Serve with bread, an assortment of vegetables, crackers or tortilla chips or corn chips. Tailgate version: triple and prepare in a disposable aluminum pan instead of the bread bowl. Cover with aluminum foil. Place the pan on a hot grill and heat until bubbly.


Photo Credit: watkinslynn.com

Photo Credit: watkinslynn.com

Toffee Gooey Butter Cake

From the Kitchen of “Deep South Dish”

Cake
1 18.25 oz pkg yellow cake mix
1 large egg
1/2 cup (1 stick) butter, melted

Filling
8 oz cream cheese, softened
2 large eggs
1 tsp vanilla extract
1 (1 lb) box confectioners’ sugar
1/2 cup (1 stick) butter, melted
1 cup almond or chocolate toffee bits

Preheat the oven to 350 degrees. Spray a 9x13 by 2 inch baking pan with cooking spray. Make the cake: In the bowl of an electric mixer at medium speed, combine the cake mix, egg and butter and mix well. Pat evenly into the bottom of the prepared baking pan and set aside.

Make the filling: In the same bowl you used for the cake, beat the cream cheese at medium speed until it is smooth. Beat in the eggs and vanilla. Add the confectioner’s sugar and beat again at low speed until blended. Add the butter. Mix well. Fold in the toffee bits with a spatula. Pour the filling over the cake mixture and spread evenly. Bake for 40 to 50 minutes; the center should be just a little bit gooey. Remove from the oven and allow to cool completely. Cut into pieces. Makes 24 servings

Note from Paula Deen: This recipe has a permanent spot taped to the inside of my kitchen cabinet because I make it so often! My best busy gameday week Gooey Butter Cake tip is to buy several cake mixes and sticks of butter and mix the crusts ahead of time, one by one. You can put each crust mixture into a Ziploc bag and freeze. Then thaw and you’re halfway to Gooey Butter heaven. I make about five at a time and keep them in my big freezer.