Edit Module
Bookmark and Share Email this page Email Print this page Print Feed Feed

Nov 7, 201608:19 AMCity Beat

Tailgating Treats

Nov 7, 2016 - 08:19 AM
Tailgating Treats

 Fall is here, and to many that means back to football. Whether you're celebrating the touchdown at the big game or at home with friends, here are some must-try recipes that are sure to score some points with your tailgate guests.


5-Ingredient White Queso

1 lb. pepper-jack cheese

8 oz. cream cheese

8 oz. sour cream

3/4 cup whole milk

1 can tomatoes & green chiles, drained

In a slow cooker, combine cheese, cream cheese, sour cream, tomatoes and chiles. Turn heat on low until melted and enjoy with tortilla chips.



Belgian Peach

Your Belgian white ale

Peach schnapps

orange juice

Pour your favorite Belgian white ale (12 oz.) slowly into pint glass about halfway, add 2 oz. peach schnapps and 2 oz. orange juice, give it a little stir then fill the glass with the remaining beer; stir again. Add a slice of orange to the glass for garnish.



Veggie Ranch Pizza

8 oz. cream cheese

1/2 cup plain nonfat greek yogurt

1/2 cup light mayonnaise

1 package powdered ranch dressing mix

2 cans reduced-fat crescent rolls

1 cup fresh broccoli, chopped

1 cup fresh red pepper, chopped

4 green onions, chopped

1 1/2 cup shredded cheddar cheese

Mix cream cheese, yogurt, mayonnaise and ranch mix in a large bowl. Spread on crescent roll crust and top with veggies and cheese. Serve hot or cold.



Cinnamon Roll Cocktails

Cinnamon schnapps or cinnamon whiskey

Cream soda

Cinnamon sticks, to garnish

Combine cinnamon schnapps and cream soda in a pitcher (1 part schnapps, 3 parts soda), stir lightly. Pour into tumbler glasses. Optional: top with whipped cream and a light dusting of cinnamon.



Loaded Barbecue-Chicken Potato Skins

1 lb. russet potatoes(6 potatoes equals 12 skins)

1 1/2 cups barbecue sauce

2 cups chicken breast, shredded

1 tbsp. olive oil

1 tbsp. Worcestershire sauce

1 tsp. brown sugar

barbecue sauce

green onions

sour cream

Combine shredded chicken, barbecue sauce, olive oil, brown sugar and Worcestershire sauce in a bowl and stir over heat. Bake or microwave potatoes, then cut in half and scoop out insides. Top potato skins with chicken and cheese, then bake for 10 minutes. Top with sour cream and onions.



Spiked Caramel Apple Cider

Salted caramel vodka

1 gallon apple cider

Cinnamon sticks, to garnish

In a slow cooker, heat apple cider for 10 minutes. Reduce heat, and add half bottle of salted caramel vodka to cider. Pour into a mug or tumbler glass (be careful, it's hot), and garnish with a cinnamon stick.



Cashew Caramel Corn

One 3.5 oz. bag of microwave popcorn (8 cups)

3/4 cup brown sugar

6 tbs. butter

3 tbs. light corn syrup

1/4 tsp. baking soda

1/4 tsp. vanilla

1 cup whole cashews, chopped

In a saucepan, combine brown sugar, butter and corn syrup. Stir for 5 minutes. Turn off heat and add baking soda and vanilla. Add in popcorn and cashews until coated. Spread on a large cookie sheet and bake for 15 minutes.


Add your comment: