Favorite Five: Tailgate Recipes

Football season is our favorite time of year, and not just because of the electric game day energy. Let’s be honest, it’s our favorite time of year because of the delicious tailgate snacks! Treat your guests this football season with our all time favorite recipes. No matter your skill level in the kitchen, these recipes are easy to make and are sure to impress!

Comment and let us know which recipes are your fav. and which you just can’t wait to try!

__________________________________________

BUFFALO CHICKEN DIP RECIPE

What You’ll Need

½ cup Frank’s Red Hot Hot Sauce (or favorite hot wing sauce)

8 ounce, Philadelphia Cream Cheese (softened)

¼ cup Buttermilk Ranch Dressing (or blue cheese dressing)

½ cup shredded Kraft Cheddar Cheese

1 pound (roughly 2 cups) shredded chicken

How To Make

In a large mixing bowl, mix hot sauce, cream cheese, and ranch dressing until smooth.

Cook and shred your chicken. Add the chicken and shredded cheese to your mixture, stir to combine well.

Transfer your mixture to an oven-safe dish (top with an additional ¼ cup of shredded cheese, if you’d like) and bake at 350°F until warmed all the way through, about 20-25 minutes.

__________________________________________

FRIED PICKLES RECIPE

What You’ll Need

Oil (vegetable or peanut)

½ cup All-Purpose Flour

1 teaspoon Seasoning (any medley will work)

1 ½ teaspoons Garlic Powder

¼ teaspoon Salt

¼ teaspoon Black Pepper

½ cup Water

16 ounces Dill Pickle Slices, drained and dried on paper towels

How To Make

Heat 1 ½-2 inches of oil in a heavy bottomed pot over medium-high heat (about 375°F).

Mix flour, seasoning, garlic powder, salt, and pepper in a shallow bowl. Add in water and mix until smooth.

A few at a time, add dried pickles to the batter and toss to coat well. Remove the pickles from the batter and let the excess drip off. Slowly add pickles to the oil one at a time. Fry your pickles for about 1 ½-2 minutes or until they are golden brown. Remove and let your pickles drain on paper towels.

__________________________________________

JIFFY CORN DOG MUFFINS RECIPE

What You’ll Need

2 packages Jiffy Corn Muffin Mix

2 eggs

2/3 cup Milk

4 Hot Dogs

How To Make

Preheat your oven to 400°F. Grease your muffin pan or use paper baking cups.

Make the muffin mix according to the direction on the package. Cut each hot dog into three equal pieces. Fill the muffin cups about ½ way full. In the center of each muffin cup, please a piece of hot dog standing straight up. Pour equal amounts of remaining batter into each muffin cup.

Bake the muffins for 13-15 minutes or until golden brown.

__________________________________________

MACARONI SALAD RECIPE

What You’ll Need

1 pound Elbow Macaroni Pasta

¾ cup Duke’s Mayonnaise

2 tablespoons Red Wine Vinegar

1 tablespoon Dijon Mustard

1 teaspoon Garlic Powder

½ teaspoon Black Pepper

½ cup chopped Celery

1/3 cup chopped Red Onion

How To Make

Cook the pasta according to the package instructions. Drain and set aside.

In a large mixing bowl, mix together all of the other ingredients. Pour this mixture over your drained macaroni and mix together.

Cover and refrigerate your macaroni salad until you’re ready to serve!

__________________________________________

TEXAS POTATO SALAD RECIPE

What You’ll Need

3 pounds Red/New Potatoes

1 large chopped Red Onion

1 tablespoon Oregano Leaves

3 slices Bacon, cooked crispy and chopped

1 bunch chopped Cilantro

¼ cup Olive Oil

1 tablespoon Red Wine Vinegar

1 teaspoon Salt

½ teaspoon Black Pepper

How To Make

Cook your potatoes in salted boiling water until they are tender (roughly 20 minutes). Drain and let them cool. Cut the cooked potatoes into quarters and set them aside.

In a large mixing bowl, combine all of the other ingredients. Add the potatoes to the mixtures and toss to coat.

(photos and recipes found on shewearsmanyhats.com)