Something to Cheer For, It’s Tailgating Time

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Get out the tents, tables, and chairs all in red, blue or even purple…it is time to tailgate!! Games are great, but as you know half the fun is in the parking lot before and after the game! Tailgaters come hungry and enjoy the hearty recipes!  Of course you must always have your traditional favorites, but each year it’s good to introduce new recipes to the mix!

This dip is super simple and was a big hit at our tailgate!

Pepperoni Pizza Dip

4 oz. cream cheese, room temperature
¼ cup reduced fat sour cream
¼ cup Hellman’s Light Mayonnaise
1 tsp. oregano
1/8 tsp. garlic powder
1/8 tsp. crushed red pepper
1 cup mozzarella cheese, shredded
½ cup parmigiano reggiano, grated
1 cup pizza sauce (I use a Marinara or Tomato Basil sauce)
½ cup chopped pepperoni (I always use the TurkeyRoni, and now they have them in a mini size, perfect for this dip)
¼ cup chopped green pepper
¼ cup mushrooms, sliced

*You can use any types of vegetables you like on your pizza.

 

 Mix the cream cheese, sour cream, mayonnaise, ½ of the mozzarella and ½ of the parmigiano, garlic powder, oregano and crushed red pepper. Spread across the bottom of a pie plate, it’s always a good idea to spray with a non-stick spray before adding the ingredients..

 

Spread the pizza sauce on top and sprinkle with remainder of the mozzarella, parmigiano. Top with pepperoni, green pepper, and mushrooms.

 

Bake in preheated 350-degree oven until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20 minutes.

Baked Beef and Blue Cheese Sliders

For the Meat

1 2lb beef chuck roast, trimmed of excess fat

1 tbsp. brown sugar

1/4 tsp. dried thyme

1/4 tsp. celery seed

1 tsp. granulated garlic

1 bay leaf

1/4 C soy sauce

For the Sliders

12 white dinner rolls

1 C mozzarella cheese, shredded

3-5 oz. blue cheese crumbles

1/4 C mayonnaise

2 tsp. prepared horseradish

1/8 tsp. ground black pepper

1/2 C butter

2 tsp. Worcestershire sauce

1 tsp. poppy seeds

2 tsp. dehydrated onion

1 tsp. sugar

 

For the Meat:

Combine thyme, sugar, celery seed, garlic, and bay leaf and sprinkle over roast in slow cooker. Pour soy sauce over roast.  Cook for 4-5 hours on high, or 7-8 hours on low setting. Meat is done when tender and shreds easily. Remove meat from slow cooker and shred.

 

For the Sliders:

Cut dinner rolls in half and lay bottom half of each one on a baking sheet close together. You want the sides of each roll to be touching. Place a portion of shredded beef on top of each roll followed by the mozzarella and blue cheeses.

 

Combine the mayonnaise with horseradish and pepper, stir to combine and then spread on the bottom side of the top half of each roll.  Place the roll tops on the cheese and beef to create a sandwich. Melt the butter and combine Worcestershire sauce, poppy seeds, onion, and sugar. Pour butter mixture evenly over the rolls.

 

Cover baking sheet with foil and bake in a preheated oven at 375 for 10 minutes. Uncover and continue to cook for an additional 5-10 minutes or until the cheese is melted and tops are browned.

The Buffalo Chicken Dip I shared last year is always a big hit. This recipe uses the same flavors but turns it all into a sandwich!!

Crockpot Buffalo Sliders

For the Chicken;

6-8 Chicken breasts or the equivalent in chicken tenders

Frank’s Red Hot Sauce (unless you have another favorite)

Package of dry Ranch dressing mix.

Your favorite Dressing Blue Cheese or Ranch

King Hawaiian Rolls.

Put chicken, Franks’s and dry Ranch mix in low crockpot for 5-6 hours. Shred, remove extra juices and add additional Frank’s sauce to taste.

Serve on King Hawaiian Rolls with your favorite dressing. (mine is chunky Blue Cheese!)

Some games start early and those are good ones to make a yummy breakfast casserole for your troupe.

Texas Overnight Breakfast Casserole

1 ½ lbs. of cooked and crumbled sausage (for ease in making I purchase precooked turkey sausage crumbles)

2 ½ cups of seasoned croutons (you can surely make your own from almost old bread)

2-3 cups of shredded cheddar cheese

2 cups of milk

5 eggs

¼ teaspoon dry mustard

1 can cream of mushroom soup

If cooking the sausage drain and crumble.

Preheat oven to 325 degrees. Spray a casserole dish (9 ½ x 11) with no stick spray.

Spread the croutons evenly across the bottom. Sprinkle with sausage and 1 ½ cups of shredded cheese.

Mix together remaining milk, eggs, dry mustard, and soup. Whisk until blended.

Pour over the croutons and sausage. Top with remaining cheese.

Bake for approximately 1 hour. Let stand before serving.

Taco Dip

1/2 lb. ground beef
1 can refried beans (I use fat-free)
1 packet taco seasoning
8 oz. sour cream
2 cups shredded cheddar cheese

Preheat oven to 350 degrees.

In a skillet, brown the ground beef over medium heat drain. Mix beans, cooked ground beef and taco seasoning. Spread bean mixture in the bottom of a 9×13-inch baking dish. Spread the sour cream on top of the beans and then top with cheese.

Bake at 350 for 25-30 minutes – until cheese is bubbly. Serve with Scoops.

Written By

Photo of Tammy Kelly, Ed. DTammy Kelly, Ed. DCounty Extension Director (252) 527-2191 tammy_kelly@ncsu.eduLenoir County, North Carolina
Posted on Sep 9, 2013
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