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.
