Sports. Honestly. Since 2011

Tasty Tailgate Treats On a Stick Season

Happy Football Friday All Y’all! Did y’all save last weeks Slider-Ing Into October? Which one was your favorite? Since we had that amazing Red River Rivalry game last weekend and we are deep in the heart of state fair season we have doing our second annual treats on a stick article.  Here was last years treats on a stick if you want to check those out. What would y’all put on a stick? Have a great weekend of football and tasty treats on a STICK! 

Tailgate Treats On A Stick

Loaded Tater Tots on a Stick 


  • Bag of Tater Tots
  • 8 slices bacon, chopped
  • 1 cup shredded cheese of your choice.
  • 1 tablespoon ranch seasoning


  1. Cook your tater tots according to directions until golden brown in color.
  2. After you pull the tots out of the oven, let cool for approximately 2-5 minutes until you can skewer them onto the skewers. I suggest 6-7 per skewer.
  3. Once on the skewers and on the pan, sprinkle ranch dressing over each of tater tots.
  4. After that, sprinkle on the bacon and the cheese.
  5. Put the pan back into the oven for an additional 10 minutes until the cheese is fully melted and golden in color.
  6. Finally, remove from oven and serve.

Bourbon Brats on a Stick


  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup bourbon
  • 3 tablespoons brown sugar
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon cayenne pepper
  • 2 cups whole mushrooms
  • 2 medium sweet red peppers, cut into 1-inch pieces
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 medium onion, cut into wedges
  • 1 package (16 ounces) uncooked bratwurst links, cut into 1-inch slices

  1. In a large resealable plastic bag, combine the first five ingredients. Add the vegetables; seal bag and turn to coat. Refrigerate for at least 1 hour.
  2. Drain and reserve marinade. On six metal or soaked wooden skewers, alternately thread the vegetables and bratwurst.
  3. Spoon some reserved marinade over vegetables and bratwurst. Grill, covered, over medium heat 15-20 minutes or until bratwurst is no longer pink and vegetables are tender, turning and basting frequently with reserved marinade during the last 5 minutes.

Spaghetti & Meatballs on a Stick


  • 1 lb. angel hair pasta or spaghettini
  • Olive oil or cooking spray
  • 1 jar prepared spaghetti sauce*
  • 2 lb. packaged cooked meatballs (½ oz. each), heated according to package directions*
  • 64 pronged skewers
  • 1 bunch fresh sweet basil, leaves torn in half
  • 1 block fresh Parmesan cheese, cut into thin 1-in. square sheets


  1. Cook pasta to al dente according to package directions.
  2. Spray drained pasta with nonstick cooking spray or toss with olive oil. Set aside.
  3. Warm meatballs in the sauce on the stovetop.
  4. Transfer meatballs to a serving platter.
  5. Working with 3 strands or so, twirl pasta around a skewer.
  6. Add a torn basil leaf and square of Parmesan to the skewer, and then stick into a sauced meatball.

Steak and Potatoes on a Stick 


  • 1 lb ribeye steak
  • 8 baby bella mushrooms
  • 8 baby yukon gold potatoes


  • 1/4 c. soy sauce
  • 1/4 c. ketchup
  • 1/4 c. vegetable oil
  • 2 Tbsp white vinegar
  • 2 Tbsp brown sugar
  • 1/2 tsp garlic powder


  • Cut the steak into 16 equal pieces. Place the steak and mushrooms in a gallon size storage bag.
  • In a medium sized bowl whisk together the marinade ingredients. Pour over ingredients in bag. Marinate at least 1/2 hour and up to 2 hours.
  • Clean the potatoes. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Bring the water to a boil and cook potatoes until just barely fork-tender, about 5-7 minutes. Drain and set aside.
  • Add a piece of steak, a potato, another piece of steak, and a mushroom to a skewer. Then add another piece of steak, a potato, another piece of steak, and a mushroom again. Repeat with remaining 3 skewers and ingredients.
  • Heat a grill to medium-high and lightly oil the grate. Add the kebabs and grill about 5-6 minutes on both sides, flipping every 3 minutes.

Football Cookie Dough Pops


  • ½ cup butter, softened
  • ½ cup peanut butter
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla
  • ½ teaspoon kosher salt
  • 1 cup oat flour
  • ¼ – ½ cup regular rolled oats, toasted
  • ¼ cup coconut flour, almond flour, or oat flour
  • 1 cup miniature semisweet chocolate pieces
  • 12 ounce semisweet chocolate, melted
  • 4 ounce white baking chocolate, melted


  1. In a large bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds.
  2. Add the brown sugar, vanilla, and salt. Beat until mixture is combined, scraping sides of bowl occasionally.
  3. Beat in the oat flour, rolled oats, and coconut flour. Stir in miniature chocolate pieces.
  4. Flatten dough between two sheets of waxed paper to about 3/4-inch thick.
  5. Cut small footballs out of the dough using a 2 1/4-inch football-shape cutter.
  6. Reroll and repeat with remaining dough.
  7. Dip pop stick in melted chocolate and insert pop sticks into footballs, if desired.
  8. Chill cut outs for 20 minutes.
  9. Dip dough into chocolate and transfer to a waxed paper-lined baking pan until set.
  10. Pipe football laces on chocolate with melted white chocolate.

On The Menu

Next week we will cover a cornucpia of crock pot chilis. Since Fall has finally decided to arrive in MOST of the country. Have a great weekend of football and tasty tailgate treats on a stick! Y’all Enjoy!


More Posts

Send Us A Message