Tailgating Recipes

Many Tailgating Recipes For Your Next NFL Or College Football Tailgate Party!

Sausage Party Melts

Posted by Bradley47 | 7:06 AM |


1 pound Bob Evans® Zesty Hot Sausage Roll
1 (8 ounce) package VELVEETA Pasteurized Prepared Cheese Product, cut up
24 slices cocktail-size rye bread
3 small fresh tomatoes, chopped
dried oregano leaves


  1. Preheat oven to 350 degrees F.
  2. In skillet over medium heat, crumble and cook sausage until browned. Cut cheese into cubes and add to sausage. Stir together until melted. Remove from heat. Spread sausage mixture on rye bread. Place bread on a baking sheet.
  3. Bake for 5 minutes until bread is toasted. Remove from oven and top with tomatoes.
Tags: , , , ,


1 pound ground beef
1/4 cup barbeque sauce
1 egg
3 green onions, chopped
3 tablespoons dry bread crumbs
1 tablespoon Cajun seasoning
1 tablespoon prepared mustard
1 teaspoon Cajun seasoning
4 slices Cheddar


Preheat grill for high heat. Mix ground beef, egg, bread crumbs, green onions, mustard, and 1 tablespoon Cajun Seasoning in large bowl. Form mixture into 4 patties. In a small bowl, combine 1 teaspoon Cajun seasoning into barbecue sauce. Lightly oil grill and cook patties for 5 minute per side, or to desired doneness. At the end of cooking place cheese on patties and serve over burgers topped with seasoned barbecue sauce.

Kick'n Corn

Posted by Bradley47 | 5:17 PM |

6 large ears of corn in the husk

Hot Sauce:
½ cup chopped onion
¼ cup chopped plum tomato
¼ cup apple cider vinegar
¼ cup unsalted butter, cut into chunks
½ tablespoon cayenne
½ tablespoon brown sugar
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon ground cumin

Hidden Valley® Original Ranch® Salad Dressing

Peel the husk back from the corn and remove the silk. Do not remove the husk. Set aside.

Combine the ingredients for the sauce in a blender and puree until smooth. In a medium saucepan, bring the sauce to a boil. Reduce to a simmer and cook for 10 minutes until the sauce thickens slightly. Turn off heat and whisk in butter chunks until melted.

Brush corn with the sauce and wrap tightly in the husks. Grill for 10-12 minutes, turning every 2-3 minutes to prevent the husk from burning. When cooked, peel back the husk and serve with Hidden Valley® Original Ranch® Salad Dressing for dipping.

Recipe created by football analyst, Mike Golic, on behalf of Kingsford® charcoal


1/2 Cup Sugar
3 Teaspoons Cinnamon
1 - stick butter
1 - cup brown sugar
8oz - cream cheese
2 - cans of biscuits (10 count)
1 - cup chopped pecans or walnuts

  • Preheat oven to 350 degrees, spray a bundt pan with Pam
  • Mix the sugar and cinnamon together
  • In a sauce pan, melt the butter and brown the sugar, set aside
  • Scatter the nuts on the bottom of the bundt pan
  • Cut the cream cheese into 20 mini-cubes
  • Press out the biscuits and sprinkle them with the cinnamon-sugar mixture
  • Take a biscuit, place a cube of cream cheese in the middle and fold the dough around it, then place in the pan, drizzle with butter and brown sugar mix
  • Repeat above step until all 20 biscuits are in the pan, layer if needed (add more nuts in middle)
  • Bake for 30 min. and let cool for 5 min


1/4 lb ground beef
10-12 popper size jalepenos
small onion
1 lb bacon
12oz - 1lb Monterey Jack w/jalepenos cheese


Chop onion and brown in small amount of oil. Add hamburger and brown and drain. Grate cheese and mix with hamburger. Cut top of jalepenos and core out the seeds. Slit down to 1/4 inch from bottom. Stuff with hamburger mixture. Wrap slice of bacon around popper. Stick with toothpick if necessary. Grill over coals until done.

Italian Shrimp Dip

Posted by Bradley47 | 10:24 AM |


3 ounces softened cream cheese
1 cup sour cream
1 package Italian salad dressing mix powder
2 tablespoons lemon juice
1 can drained shrimp

Mix together everything until smooth. Serve with crackers and vegetables.

Makes 8 servings.


  • 3 pounds chicken wings
  • 1 1/2 cups hot Sauce
  • 1 1/2 tablespoons Cajun spice
  • 1/2 tablespoons cayenne pepper
  • 3/4 tablespoon garlic powder
  • Oil, for frying
  • Buffalo Sauce, recipe follows
  • Thai Dipping Sauce, recipe follows

Combine hot sauce, and Cajun spice, pepper and garlic powder. Mix well and cover wings. Cover and let sit in the refrigerator for 24 hours.

Heat oil in a deep fryer or deep sided pot to 350 degrees F.

Remove wings from marinade and drain off excess moisture. Add wings carefully and in batches to hot oil, it splatters. Cook until crispy about 10 minutes. Serve with dipping sauces.

Buffalo sauce:

8 tablespoons softened butter

8 tablespoons hot sauce

Combine butter and hot sauce. Whisk until blended.

Thai Dipping Sauce:

1 cup Sweet Chili Sauce (available at Asian Markets or in Asian aisle of supermarket)

1 tablespoon soy sauce

Mix chili and soy sauce until well blended.

Tags: , , ,


  • 8 tablespoons vegetable oil
  • 3 pounds boneless pork loin, cut into 2-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 Spanish onion, cut into 1-inch dice
  • 2 cloves garlic, minced
  • 2 red bell peppers, seeded and cut into 1-inch dice
  • 3 jalapeno peppers, seeded and minced
  • 2 tablespoons light brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 teaspoons cayenne pepper
  • 3 tablespoons cilantro, chopped
  • 3 (15-ounce) cans diced tomatoes, with juice
  • 1/2 cup honey
  • 1/2 cup prepared black coffee
  • 1/2 cup bourbon
  • 2 (15-ounce) cans black beans, drained
  • 2 (15-ounce) cans kidney beans, drained
  • 1 cup sour cream, for serving
  • 1 small can sliced or chopped jalapenos, for serving
  • 2 cups shredded cheddar, for serving

Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.

Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.

Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.

Tags: , , ,


  • 6 bratwurst links (about 1 1/2 pounds)
  • 2 tablespoons butter or margarine
  • 2 large onions, thinly sliced
  • 1 medium-size green bell pepper, cut into thin strips
  • 1 medium-size red bell pepper, cut into thin strips
  • 2 (12-ounce) bottles beer (do not use dark)
  • 2 teaspoons salt-free seasoning blend
  • 6 hoagie rolls, split
  • Your favorite mustard

Grill bratwurst, covered with grill lid, over medium-high heat (350° to 400°) for 10 to 15 minutes or until thoroughly cooked, turning once.

Melt butter in a large skillet over medium heat; add onion and bell pepper strips, and sauté until tender.

Stir in beer and seasoning blend; add sausage, and simmer mixture for 20 minutes.

Place 1 bratwurst link in each roll, and top evenly with vegetable mixture. Serve with your favortite mustard.

Wicked Cole Slaw

Posted by Bradley47 | 5:29 AM |


8 oz. Mayonnaise
4 oz. Sour Cream
2 oz. Any Hot Wing Sauce
2 oz. Sugar
1 oz. Apple Cider Vinegar
1 Clove Minced Garlic
1 lb. Cole Slaw Mix

In a large mixing bowl, combine and blend mayo, sour cream, wing sauce, sugar, vinegar, and garlic. Add the mixture to prepared slaw mix. Blend thoroughly and refrigerate until ready to serve.

Tags: , , ,

Tampa Bay Chicken Wings

Posted by Bradley47 | 7:00 PM |


1 bottle Lone Star Grill Enchilada Gravy
¼ C melted butter
1-2 t hot pepper sauce or to taste
1 T minced garlic
2 ½ lbs chicken wings vegetable oil for deep frying


In small saucepan combine the enchilada gravy, butter, hot pepper sauce and garlic. Simmer 15 minutes, stirring occasionally.

Deep fry the chicken wings for about 10 minutes at 350 degrees.

Drain wings after cooking and place in large mixing bowl. Pour hot enchilada sauce over and toss to coat.

Serve hot.

Alternative to frying: Place wings on rimmed baking sheet and bake at 425 degrees for 45 minutes.

Pepper Cheese Party Dip

Posted by Bradley47 | 4:01 PM |


  • 1 - cup Sour Cream
  • 1 - package (8-ounce) cream cheese, softened
  • 1/4 - cup chopped pitted ripe olives
  • 8 - ounces (2 cups) Hot Pepper Jack Cheese, shredded
  • 1 - jar (2-ounce) diced pimiento, drained
  • 1 - Tablespoon sliced green onion
  • Tortilla chips, your choice


  1. In a small bowl, mix sour cream and cream cheese in small bowl.
  2. Beat at medium speed, scraping bowl often, until smooth.
  3. Stir in olives, cheese, pimiento, and green onion by hand.
  4. Cover and refrigerate at least 2 hours.
  5. Serve with your favorite tortilla chips

LSU Grilled Ribs

Posted by Bradley47 | 8:32 AM |


  • 4 pounds pork spareribs
  • 3 tablespoons chili powder
  • 3 teaspoons black pepper
  • 2 teaspoons salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon thyme
  • 1 teaspoon oregano


Mix together the dry ingredients. Trim and clean ribs. Rub ribs with spices and let sit for 1 hour. Preheat grill. Cook over an indirect heat for about 45 minutes. Turn once. Watch carefully to avoid burning. The ribs are done when a knife passes easily into the meat between the ribs and you can see no or very little pink.

Bacon Cheese Dip

Posted by Bradley47 | 7:33 AM |


  • 1/2 cup sour cream
  • 1 (4-oz.) package crumbled blue cheese
  • 1 (3-oz.) package cream cheese, softened
  • 2 tablespoons diced onion
  • 1/8 teaspoon hot sauce
  • 4 bacon slices, cooked and crumbled
  • Garnishes: chopped fresh parsley, blue cheese crumbles
  • Assorted crackers

1. Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Stir in half of bacon. Cover and chill 2 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with remaining bacon. Garnish, if desired. Serve with crackers.

Grilled Pepper Poppers

Posted by Bradley47 | 9:22 AM |


  • 1/2 cup (4 ounces) soft goat cheese
  • 1/2 cup (4 ounces) fat-free cream cheese, softened
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/2 cup finely chopped seeded tomato
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons chopped fresh sage
  • 1/2 teaspoon kosher salt
  • 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
  • Cooking spray
  • 2 tablespoons chopped fresh cilantro


1. Prepare grill to medium-high heat.

2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.

Grilled Pork Tenderloin

Posted by Bradley47 | 5:30 PM |


  • 1/4 cup soy sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons sherry
  • 1 1/2 teaspoons dried minced onion
  • 1 teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • 1 pinch garlic powder
  • 2 (3/4 pound) pork tenderloins

  1. Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
  2. Preheat grill for high heat.
  3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

Buffalo Chicken Wraps

Posted by Bradley47 | 4:16 PM |


  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1/4 cup hot sauce
  • 4 (10 inch) flour tortillas
  • 2 cups shredded lettuce
  • 1 celery stalk, diced
  • 1/2 cup blue cheese dressing

  1. Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
  2. Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.


Maryland Crab Dip

Posted by Bradley47 | 6:14 PM |


2 8 oz. cream cheese packages

1 c. sour cream

4 tsp. mayonnaise

2 tbsp. lemon juice (optional)

2 1/2 tsp. Worcestershire Sauce

1 tsp. mustard (dry or regular)

2 tbsp. milk

1/2 c. cheddar cheese

1 tsp. Old Bay® seasoning

1 lb. blue crab meat; any crab meat will do. Backfin is the best, but claw, or even canned crab meat will do just fine

French bread baguette or crackers


Shell your crabmeat; even from a can, there will be shells in the meat. Preheat oven to 325 (if eating today). Combine all ingredients except the crab meat and cheddar cheese and beat with a blender. Fold the crab meat and cheddar into the mixture, being careful not to break the crab meat apart. Place in a casserole dish or other baking dish and sprinkle some cheddar and Old Bay on top. You can refrigerate overnight and cook the morning of your tailgate if needed. Bake for 30 minutes at 325, Serve with thinly-sliced French bread or crackers.


  • 3 pounds russet baking potatoes
  • 3 hard-cooked eggs, shelled
  • 1 cup reduced-fat mayonnaise
  • 1/4 cup spicy brown mustard
  • 4 teaspoons sugar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2/3 cup chopped sweet pickle
  • 3 tablespoons chopped green onion
  • 3 tablespoons chopped parsley
  • Garnish (optional):
  • Paprika
  • Hard-cooked eggs, shelled and sliced
  • Parsley sprigs


1. Combine potatoes and cold water to cover in large saucepan. Partially cover. Bring to boiling; cook 30 minutes, until tender. Drain.

2. Grate eggs into large bowl; mash with fork, pressing against side of bowl. Stir in mayonnaise, mustard, sugar, salt and pepper.

3. Peel potatoes; cut into chunks. Add to dressing in bowl. Add pickle, onion and parsley, tossing to coat and mashing potatoes with fork to desired consistency. Refrigerate, covered, for several hours.

4. Garnish with paprika, egg slices and parsley sprigs if desired. Makes 8 servings

K.U. Jayhawks Pork Ribs

Posted by Bradley47 | 7:02 AM |


  • 3 pounds pork baby back or spareribs, rinsed and patted dry

For the spice rub:
  • 1 tablespoon packed brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup Dijon mustard
  • Freshly ground black pepper, to taste<
  • 1 cup prepared barbecue sauce (preferably hickory flavor)
  • 2 tablespoons honey

1. Preheat the oven to 300°F. Place the ribs in the center of an 18 × 24-inch sheet of heavy-duty foil. Bring up the sides of the foil, and double-fold one end to seal. Through the open end, add 1/4 cup of water. Double-fold the remaining foil, leaving enough room for heat to circulate. Transfer the ribs to a large, rimmed baking sheet. Bake until the ribs are tender, about one hour. Cool in the sealed packet for 30 minutes.

2. Meanwhile, oil the grill rack and prepare for a medium-hot fire. To make spice rub, combine all the ingredients in a cup.

3. Carefully open the packet, allowing the steam to escape. Transfer the ribs to another large, rimmed baking sheet; brush both sides with the mustard, then sprinkle with the spice rub and ground black pepper.

4. Place the ribs, meaty side down, on the grill rack. Cover and grill 15 minutes. Turn the ribs and brush with about one-third of the barbecue sauce; cover and grill 10 to 15 minutes. Turn the ribs and repeat. Brush the meaty side of the ribs with the remaining sauce, cover and grill until evenly charred, about five minutes. Drizzle the ribs with the honey and grill, uncovered, just until the honey sets, about five minutes longer.


  • 6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
  • 1 (16 ounce) bottle Italian dressing
  • 3 fresh jalapeno peppers, halved lengthwise and seeded
  • 1 (3 ounce) package cream cheese, softened
  • 6 slices bacon
  • toothpicks

  1. Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.
  2. Preheat the grill for high heat.
  3. Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.
  4. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.


4 cups chopped, peeled fresh tomatoes

1/2 cup chopped onion

2-4 Jalapeno peppers, seeded and finely chopped

1 tbsp olive oil

1 tbsp vinegar

2 garlic cloves minced

1 tsp cumin

to ta salt


In bowl, combine all ingredients, mix well. Let stand for about 2 hours. Serve at room temperature. Store in refrigerator.

Beer Can Chicken

Posted by Bradley47 | 5:13 AM |


  • 1 whole chicken (4-5 pounds)
  • 1 12 ounce can beer (room temperature)
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 teaspoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes, crushed
  • Juice of 1 lemon
  • For Rub:
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper, ground
  • 1/2 teaspoon lemon zest


Combine all rub ingredients in a small mixing bowl. Set aside.

Remove giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it. Place, minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can.

Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

Football Party Dip

Posted by Bradley47 | 3:17 PM |


1 pound Bob Evans Hot Sausage
16 ounce can baked beans
1 cup (8 ounces) your favorite barbecue sauce
1 /34 cup fresh tomatoes, diced
1 1/2 cup celery, diced
1 1/4 cup onion, diced
1 1/4 teaspoon garlic powder
3 to 4 dashes hot sauce to taste
salt and pepper to taste

Garnish Options:
3/4 to 1 cup shredded cheddar cheese
1/3 cup sour cream
1 large bag tortilla chips
1/4 cup green onion, diced

In a large skillet or soup pot, begin to brown and crumble sausage over medium high heat. Carefully drain off excess drippings. Add celery and onions to sausage and continue to cook over medium heat until vegetables are slightly tender and sausage is no longer pink. Add baked beans, barbecue sauce and mix well. Add tomatoes and seasoning to mixture. Simmer together for 5 to 10 minutes and serve in a large bowl. Garnish with cheddar cheese, sour cream and diced green onions on top if desired. Serve with tortilla chips.
Makes 6 to 8 servings.


5 lbs. chicken wings
3 tsp. black pepper
3 tsp. garlic salt
3 tsp. onion powder
Olive oil, for deep frying
3/4 cup ketchup
3 Tblsp. worcestershire sauce
3 Tblsp. melted butter
3 tsp. sugar
Tabasco sauce, to taste
Bleu cheese or ranch dressing

1. Combine your pepper, garlic salt and onion powder. Using your fingers, rub the spices into each piece of chicken.
2. Heat your oil to moderately hot in a deep heavy skillet. Cook the wings in batches for 2 minutes at a time. Remove with tongs and drain on paper towels.
3. Transfer the wings to a non-metalic bowl or shallow dish. Combine the ketchup, worcestershire, butter, sugar and hot sace then pour over wings and stir to coat. Refrigerate, covered, for several hours or overnight.
4. Place the wings on a hot lightly oiled grill. Cook for about 5 minutes, turning and brushing with marinade.
5. Serve with bleu cheese or ranch dressings

Buffalo Bills Chicken Dip

Posted by Bradley47 | 6:57 PM |


1 ½ lb. of cooked chicken diced
¾ cup diced onion
1 ½ cups diced celery
2 oz. cream cheese
1 cup of Blue Cheese dressing
1 cup shredded sharp cheddar cheese
12 oz. bottle of Frank’s Original Red Hot Sauce

Sauté onion & celery until glossy & softened. Add cream cheese, blue cheese & hot sauce, stir until melted. Remove from heat. Add chicken & mix well – add cheddar cheese & mix. Pour into baking dish and bake 30 minutes at 350


  • 4-6 Slices of White Bread
  • 16 oz. Spicy Crumbled Sausage, cooked and drained
  • 1 package shredded Cheddar Cheese
  • 6 eggs, beaten
  • 2 cups milk
  • 1 teaspoon dry mustard


Grease the bottom of a 9x13 pan. Take bread and cover the bottom of the pan, overlapping slightly. Evenly spread cooked sausage over bread pieces, cover with cheddar cheese. Mix eggs, milk and mustard together. Pour mixture over casserole.

Store covered, overnight. Bake at 350° for 35 to 40 minutes, cover and take to game!

Serves 4-6.

Male Bonding Buffalo Wings

Posted by Bradley47 | 4:45 PM |


12 chicken wings (about 2 pounds)
2 tablespoons margarine or butter, melted
2 to 3 tablespoons bottled hot pepper sauce
1 teaspoon paprika
Salt (optional)
Pepper (optional)
1/2 cup dairy sour cream
1/2 cup mayonnaise or salad dressing
1/2 cup crumbled blue cheese
1 clove garlic, minced
1 tablespoon white wine vinegar or white vinegar
Crumbled blue cheese (optional)
Celery sticks

Preheat broiler. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken pieces in a shallow nonmetal pan.

For sauce, in a small mixing bowl stir together melted margarine or butter, hot pepper sauce, and paprika. Pour mixture over chicken wings, stirring to coat. Cover chicken and let stand at room temperature for 30 minutes.

Drain chicken, reserving sauce. Place chicken pieces on the unheated rack of a broiler pan. Sprinkle chicken with salt and pepper, if desired. Brush with some of the reserved sauce.

Grill chicken 4 to 5 inches from the heat about 10 minutes or until light brown. Turn the chicken pieces; brush again with the reserved sauce. Grill for 10 to 15 minutes more or until the chicken is tender and cooked through.

Meanwhile, in a blender container or food processor bowl combine sour cream, mayonnaise or salad dressing, the 1/2 cup crumbled blue cheese, garlic, and vinegar. Cover and blend or process until smooth. If desired, top dip with additional crumbled blue cheese before serving. Serve with wings and celery sticks and dip.

Source: Www.razzledazzlerecipes.com

Shrimp Gumbo

Posted by Bradley47 | 4:51 AM |


  • 2 lbs peeled, large, raw shrimp
  • 2/3 cup chopped onion
  • 2/3 cup chopped celery
  • 2/3 cup chopped green pepper
  • 3 cloves garlic, minced
  • 1 can (15-oz.) diced tomatoes, undrained
  • 1 can (15-oz.) tomato sauce
  • 2 cans (6-oz. each) tomato paste
  • 2 cups frozen cut okra
  • 2 bay leaves
  • 1 1/2 Tbsp. dried parsley flakes
  • 2 1/2 tsp. Italian seasoning
  • 1 1/2 tsp. dried whole basil
  • 1 tsp. dried whole oregano
  • Salt and ground black pepper to taste
  • 1/2 cup water
  • 2 Tbsp. dry red wine
  • Hot cooked rice


Cook chopped onion, celery, green pepper, and garlic in a heavy Dutch oven over medium heat until vegetables are wilted; drain.

Stir in remaining ingredients except shrimp and rice. Simmer, uncovered, 45 minutes.

Stir in shrimp and continue to simmer for another 15 minutes or until shrimp turn pink.

Remove bay leaves. Serve over rice.

Cajun Pork Ribs

Posted by Bradley47 | 5:54 AM |


2 tablespoons Hungarian paprika (regular if you don't have it)
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 to 1 teaspoon cayenne pepper
2 teaspoons fresh ground black pepper
1 teaspoon salt
1 teaspoon thyme (dried)
1 teaspoon oregano (dried)

Mix the ingredients thoroughly and set aside. After trimming the ribs of extra fat, rinse and dry with paper towels. Using a pastry brush, spread a light coating of yellow mustard on both sides of the ribs (this sets up a nice moist crust on the ribs). Next, sprinkle the dry ingredients above lightly on both sides of the ribs. Cook the ribs in indirect heat (Not Grilling). This means placing the fire on one side of the pit and the ribs on the other. Cook for 4to 6 hours at 225 degrees or until the meat is tender. One way to tell this is that the meat will have pulled back from the ends of the bones and the bones will be blackened.


  • 3 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/4 cup tomato sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 pounds fresh shrimp, peeled and deveined
  • skewers

  1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
  2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Football Cheeseball

Posted by Bradley47 | 8:47 PM |


  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup shredded Cheddar cheese
  • 1/4 cup finely chopped green onions
  • 2 tablespoons Worcestershire sauce
  • 1/2 (1.25 ounce) package taco seasoning mix
  • 1/2 slice American cheese, sliced into strips

  1. Mix together the cream cheese, shredded Cheddar, green onion, Worcestershire sauce, and taco seasoning mix in a large bowl. Press the cheese mixture into a ball, turn it out onto a sheet of plastic wrap.
  2. Use the plastic wrap to press the cheese ball into the shape of a football by flattening the ball and rounding each end. Place the cheese football on a plate, arrange the strips of American cheese like laces on the top of the cheese football. Cover and refrigerate for at least 2 hours.
  3. Remove the cheese ball from the refrigerator 30 minutes before serving.

Cheeseburger Beer Dip

Posted by Bradley47 | 12:21 PM |


  • 4 tablespoons cornstarch
  • 3 lbs. sharp cheddar cheese, shredded
  • 3 cups beer
  • 3 tablespoons unsalted butter
  • 1/2 lb. cooked, crumbled ground meat
  • 1/2 cup chopped tomatoes

Toss cornstarch with cheese until coated.Combine beer and butter in medium saucepan and bring to a boil over low heat. Add a handful of cheese into the boiling beer and stir until cheese is melted. Continue adding cheese by the handful, stirring constantly, over low heat until cheese becomes creamy, about 5 minutes. Stir in cooked meat and tomatoes and remove from heat.
  • Transfer the cheese mixture into a fondue pot and cover for transport to the tailgate site. Warm the dip with a tailgate-safe heating source under your fondue pot and serve with bread or tortilla chips as dipping items.Makes about 4 cups

Tailgate Chili Recipe

Posted by Bradley47 | 9:40 AM |


  • 1 pound ground beef
  • 1 pound ground pork
  • 2 tablespoons olive oil
  • 1 large onion, chopped, divided
  • 1 green bell pepper, chopped
  • 1 habanero peppers, seeded and minced
  • 2 jalapeno pepper, seeded and minced
  • 3 cloves garlic, minced
  • 3 tablespoons chopped green onion
  • 3 (15 ounce) cans chili beans
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 (8 ounce) can tomato sauce
  • 1 (12 ounce) bottle lager-style beer
  • 2 tablespoons cornmeal
  • 1 cup water
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon salt
  • 1 1/2 teaspoons ground black pepper
  • 1 cup shredded Cheddar cheese

  1. Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  2. Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
  3. Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
  4. Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.
Tags: , , ,