Does your family calendar revolve around your college football team’s home schedule?
Then you may not have even noticed fall is in the air until you enter the stadium!
Yes folks, COLLEGE FOOTBALL SEASON and FALL are both here!!
And with football comes TAILGATING!!
So let’s talk, shall we?
Some of you may go all out creating a formal invitation for your tailgating event,
while others love to show their spirit with decorations!
Tailgating involves making sure you have it all: cooler, beverages, table, tablecloth, tent, chairs, music, games, paper products, the works!
But let’s not forget the FOOD!!!
Fruit’s always great to have and how cute is this watermelon helmet?
Don’t forget the dessert though…
These RED strawberries would be the rage at our tailgating affair!
So today I thought I’d share with you my top three tailgating recipes.
Recipe #1: Spicy Whiskey BBQ Sliders…
2 lbs. ground beef
salt and pepper
4 Tbsp. butter
1 large onion, diced
1/2 cup whiskey
1 cup BBQ sauce
1/4 cup jarred jalapeño slices
12 whole slider buns or dinner rolls, split
Form the meat into 12 miniature patties and salt and pepper them on both sides. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 Tbsp. of grease, then return the skillet to the stove. Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in the whiskey and stir. Allow the whiskey to reduce by half, about 2-3 minutes. then stir in jalapeños and the BBQ sauce. Reduce the heat to low and place the patties in the BBQ sauce, turning to coat. Allow the patties to simmer in the sauce until everything’s hot and bubbly. Place the patties in a tin and cover with tin foil to keep warm. Serve at your tailgate by placing the patties on individual buns. Serve with extra sauce! Serves 6.
Recipe #2: Black Bean Salsa
2-3 cans black beans, drained and rinsed
2 cans white shoe peg corn, drained
1 green pepper, diced
1 red pepper, diced
1 small purple onion, chopped
3-4 diced tomatoes
1 mango (make sure it’s ripe)
2-3 fresh jalapeños (or to taste)
1 bunch cilantro, chopped
1 cup lime juice (6-7 limes)
1/2 cup olive oil
1 Tbsp. cumin
1/2 Tbsp. cayenne
1 tsp. salt (or to taste)
Mix all. Serve with chips or over grilled meat.
Recipe #3: Salted Peanut Chews
This is one of my husband’s favorite desserts and it was Pillsbury’s Bake-Off Contest Winner in the year of 1980.
Yes, I’ve been making this recipe for a long time!!
1 1/2 cups self rising flour
2/3 cup brown sugar
1/2 cup butter, softened
1/2 tsp. baking powder
1 tsp. vanilla extract
2 large egg yolks
3 cups miniature marshmallows
2/3 cup corn syrup
1/4 cup butter
2 tsp. vanilla
1 bag (10 oz.) peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts
HEAT oven to 350°F. Lightly spoon flour into measuring cup; level off. Combine all crust ingredients except marshmallows in large bowl at low speed until crumbly. Press firmly in bottom of ungreased 13 x 9-inch pan.
BAKE 12 to 15 minutes or until light golden brown. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
COMBINE all topping ingredients except cereal and peanuts in large saucepan. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 45 minutes or until firm. Cut into bars.
So now you have some new recipes to try at your next tailgating event!
Hope yours is just as fun and flavorful as ours will be!
As for me and my house, we yell GO WOLFPACK!!