TAILGATING THE TASTY WAY
Simple favorites help make game-day party a breeze
Football season is here, and that means it’s time for tailgating. You can easily put together a winning spread with these ideas, courtesy of the Tri-Lakes Edition special sections team. Bacon-Wrapped Jalapenos
Bacon, cheese, peppers — what’s not to love?
— C.J. Gilbert, administrative assistant
Ingredients:
6 fresh jalapeno peppers
1 (8-ounce) package cream cheese, softened 12 slices uncooked bacon
Directions:
Heat the oven to 350 degrees. Wearing plastic gloves, use a sharp knife to halve and seed the peppers. Fill each pepper half with cream cheese; then wrap each piece in bacon, and place on an ungreased baking sheet.
Bake for 15 to 20 minutes, or until the bacon is thoroughly cooked. Serve warm.
Bacon-Wrapped Mini Sausages
These simple, easy-to-prepare morsels will please even the pickiest eaters at your party.
— Wendy Miller, manager
Ingredients:
1 (12 ounce) package bacon
1 (14 ounce) package cocktail sausages
Directions:
Heat the oven to 375 degrees.
Use a sharp knife to cut each slice of bacon into thirds. Wrap each mini sausage in bacon, secure with a toothpick, and arrange on a wire rack that’s placed on top of a rimmed baking sheet. (If not using a rack, be sure to place the cooked sausages on paper towels to drain excess grease.) Bake for 30 to 45 minutes, depending on the desired crispness of the bacon. Serve warm or at room temperature.
Slow-Cooker Buffalo Chicken Dip
This super-easy dip is always a hit. I use canned chicken to save time, but you can also use rotisserie chicken or baked chicken breasts. — Staci Miller Franklin, director
Ingredients:
1 (8-ounce) package cream cheese, cut
into 1-inch cubes
4 ounces crumbled blue cheese 2 (10-ounce) cans shredded white
chicken meat
1/2 cup prepared buffalo sauce (or to taste) 1/2 cup prepared ranch dressing
Directions:
Combine all ingredients in a slow cooker; cook on high for 1 1/2 to 2 hours, or until the cheeses melt. Stir the mixture well, and serve warm with crackers, tortilla chips, celery sticks and/ or carrot sticks.
Fresh & Fruity Salad
You just can’t beat fresh fruit, especially when it’s drizzled with a simple but yummy mixture of honey and lemon. — Linda Garner-Bunch, special sections writer
Ingredients:
1/2 cup honey
1/2 cup freshly squeezed lemon juice 2 cups chopped fresh pineapple 2 cups quartered, hulled strawberries 2 cups seedless green grapes
Directions:
Combine the honey and lemon juice in a small bowl, and whisk to combine.
Place the fruit in a large bowl; add the dressing, and toss lightly. Refrigerate until ready to serve.
Touchdown Chicken Wings
These are even better than the wings you’d pay big bucks for at a restaurant, and they’re easy to make. — Cody Graves, lead coordinator
Ingredients:
1 teaspoon kosher salt
1 teaspoon baking powder
1 pound uncooked
chicken wings
Desired seasonings: barbecue or buffalo sauce, spice rub, or ghee (clarified butter) and lemon-pepper seasoning
Directions:
Mix together the salt and baking powder in a large bowl. Add the chicken wings, and toss until the meat is coated with the salt mixture. Arrange the wings on a baking sheet, cover loosely with waxed paper, and let rest in the refrigerator for 8 hours.
Heat the oven to 450 degrees. Bake the prepared wings for 45 to 50 minutes or until done.
Toss the cooked wings in barbecue or buffalo sauce; coat with spice rub; or for lemon-pepper wings, dip the cooked wc wings in ghee and sprinkle with lemon-peppery seasoning. Serve warm.