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How the heck do you DO that?

Prepare AWESOME Tailgate Eats!

September 2, 2011
By EMILY DOMINICI - The Scene , Times Leader

Fall is just around the corner.

Just thinking of the upcoming season conjures images of hearty mums, colored leaves, jeans with hoodies and of course - football!

Football, in turn, conjures images of diehard fans and lively tailgate parties.

Whether it is on a college campus or in a professional arena, there is sure to be many a tailgate partied on this fall.

And what is the best part about the party -- aside from beer and football?

The food, of course!

Here is a great collection of recipes from my personal recipe box, as well as a couple from allrecipes.com that will get your tailgate party cranking in no time!

B.L.T. Dip

A great way to use up the abundance of tomatoes right now!

1 cup sour cream

1 cup mayonnaise

1 lb. bacon, fried drained and crumbled, OR 1 jar Hormel Real Bacon pieces

2 tomatoes, seeded and diced

- Mix all ingredients and chill.

- Serve with toast rounds or Townhouse crackers.

Corn Dip

This dip made an appearance at a recent office party. Everybody L-O-V-E-D it!

3- 8 ounce cream cheese

1 can white creamstyle corn

2 small cans shoepeg corn

2 tablespoons chopped jalapenos

- Mix cream cheese and creamstyle corn together until well blended.

- Drain and add the shoepeg corn and jalapenos. Blend well.

- Place ingredients in crock pot until warm.

- Serve warm with any kind of chips.

Buffalo Chicken Dip

This is always a favorite! All the taste of yummy wings without the messy fingers!

2- 8 ounce packages cream cheese

3/4 cup hot pepper sauce (such as Frank's Red Hot)

1 cup ranch dressing

2 cups diced cooked chicken

1 cup shredded Cheddar cheese

- Preheat oven to 350 degrees

- Stir together cream cheese and hot sauce until well blended.

- Mix in ranch dressing, chicken and Cheddar cheese.

- Spread in baking dish. Bake 30 minutes. If oil collects on top, dab off using a paper towel.

- Serve with celery sticks and tortilla chips. This is also delicious in a sourdough bread bowl!

Easy Chili

This chili always hits the spot!

1 lb. ground beef

1 cup chopped onion

1/2 cup chopped green pepper

2 1/2 tablespoons chili powder

1 clove garlic, minced

1 bay leaf

1/2 teaspoon ground cumin

4 tablespoons finely chopped jalapeno peppers

1 (29 ounce) can diced tomatoes

1 (15 ounce) can tomato sauce

1 (16 ounce) can chili beans, undrained

salt and pepper to taste

- In large saucepan over medium heat, combine ground beef, onion and green peppers.

- Saute for about 5 minutes, or until beef is browned. Drain excess fat.

- Add chili powder, garlic, bay leaf, cumin, chili peppers, tomatoes, tomato sauce, salt and pepper.

- Bring to boil and reduce heat to low. Cover and simmer 1 1/2 hours, stirring occasionally.

- Stir in beans and heat through.

- Serve with corn bread muffins, OR use for making chili dogs or nachos!

EASY PEPPERONI BREAD

1 loaf frozen bread dough

1 tablespoon olive oil

1 tablespoon Italian seasoning

1/2 tablespoon dried minced onion

1 package sliced pepperoni

1 package shredded mozzarella cheese

1 egg, lightly beaten

- Allow frozen bread dough to thaw approximately 8 hours or overnight in the refrigerator.

- Place dough in large, lightly greased bowl. Place in warm location and allow to double in size (2-3 hours). Punch down dough.

- Preheat oven to 350 degrees.

- On a lightly greased baking sheet, roll dough into a 12x18 inch rectangle. Brush lightly with olive oil. Sprinkle seasoning and onion flakes.

- Layer with pepperoni to within a half inch of the edges. Top with cheese.

- Beginning with the longest edge, roll dough into thin cylinder and seal seam. Glaze with egg.

- Bake seam side down in preheated oven 35 minutes or until golden brown.

- Cut into slices to serve.

 
 

 

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