Football Friday Tasty Tailgate Treats: Happy Beer & Salami Day

A rich, creamy dip served cold.

Ingredients:

3/4 cup ranch dressing bottled, not the powdered mix

2 8oz packages cream cheese

2 cups cheddar cheese shredded

1/2 cup cold beer (reg or light) (a heavy lager beer does not work well)

1 cup bacon cooked and chopped

Instructions:

Mix ranch dressing and cream cheese with an electric mixer until creamy.

Stir in the beer and 1 1/2 cups of cheese. Mix well.

Pour into a serving dish. Add the remaining 1/2 of cheddar cheese and cooked, chopped bacon to the top of the dip.

Serve cold.

Need to whip up a tasty crowd-pleasing snack or party food quick? Look no further than classic quick Salami & Cream Cheese Bites. With just three ingredients, you can have a platter ready in minutes.

Ingredients:

Deli hard salami slices
Cream cheese softened
Olives {optional}

Instructions:

Lay a salami slice out flat; spread it with a thin layer of cream cheese. Roll up. Insert three toothpicks, spaced evenly apart, along the seam side of the roll-up. Place an olive on each toothpick, if desired.
Use a sharp knife to cut between the toothpicks, separating each roll into three pieces. {For clean cuts, wipe your knife with a paper towel after each cut.}
Repeat with the remaining salami slices to make your desired amount. Cover and refrigerate if not serving immediately.

Delicious Hot Italian Sliders are perfect for game day and are layered with slices of ham, salami, pepperoni, and provolone with a homemade roasted red pepper spread!

Ingredients:

12-count package slider buns cut in half
12 slices ham
6-8 slices genoa salami
6-8 slices soppressata salami
12 slices pepperoni
8 slices provolone cheese
2 Tbsp butter melted
1 tsp Italian seasoning
Optional toppings: grated parmesan cheese red pepper flakes, fresh parsley

For the roasted red pepper spread:

1 (12 oz) jar of roasted red peppers, drained
1/4 cup walnuts
2 Tbsp grated parmesan cheese
3 cloves garlic
1 Tbsp olive oil
1 tsp Italian seasoning
1/2 tsp red pepper flakes
Pinch of salt

Instructions:

Preheat oven to 350 degrees F.
Make the roasted red pepper spread. In a food processor or blender, mix together all ingredients until a paste forms. Set aside.
Slice slider buns in half and place the bottom half on a baking sheet or casserole dish. Spread the roasted red pepper mixture on the bottom half of the buns and layer with ham, salami, pepperoni, and provolone cheese. Place the tops of the slider buns on top.
In a small bowl, mix together melted butter and Italian seasoning and brush over top of the buns until completely coated.
Cover with foil and bake in the oven for 10 minutes. Remove the foil and place back in the oven for an additional 10 to 12 minutes, until the sliders are golden and the cheese is melted.
Remove from oven and sprinkle with grated parmesan cheese, if desired. Slice and enjoy!

Chocolate Beer Cupcakes With Whiskey Filling And Irish Cream Icing

Ingredients:

1 cup Irish stout beer (such as Guinness®)
1 cup butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 ½ teaspoons baking soda
¾ teaspoon salt
2 large eggs
⅔ cup sour cream
⅔ cup heavy whipping cream
8 ounces bittersweet chocolate, chopped
2 tablespoons butter
1 teaspoon Irish whiskey, or more to taste
½ cup butter softened
3 cups confectioners’ sugar, or more as needed
3 tablespoons Irish cream liqueur (such as Baileys®), or more to taste

Instructions:

Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.
Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.
Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in beer mixture, then flour mixture; beat until batter is smooth.
Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.
Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.
Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.
Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. The filling will thicken as it cools.
Spoon the filling into the cored cupcakes.
For frosting: Whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.
Set mixer to low speed and slowly beat in confectioners’ sugar, one cup at a time, until frosting is smooth and spreadable. Beat in Irish cream liqueur; adjust the thickness of the frosting with more confectioners’ sugar if needed.
Spread frosting on filled cupcakes.

Beertini With Lemonade Recipe

Because Summer is refusing to go gently into that good night we have a beertini recipe with lemonade to make it refreshing!

Ingredients: (4 Servings)

2 Frozen Pink Lemonade Thawed
4 cup Bombay Blue Sapphire
4 Cans Blood Orange Honey Beer of choice
8 Cups of Pinot Grigio of choice

Instructions:

Serve over crushed ice and garnished with a slice of mango.

On The Menu

Have a great weekend celebrating, National Tailgating Day, National Salami Day, and National Beer Lovers Day. Hope your team wins! Go, Teams! Next week we will have more tasty tailgate treats for you to enjoy.