Sports. Honestly. Since 2011

Football Friday Tailgate Treats: Snacks On A Stick

So, how are y’all doing after week one? Did your team win or are they already breaking your heart? Well, week two is upon us and we have more tasty tailgate treats to tantalize the most fanatical of fans. Have you recovered from Coach Corso’s final farewell? Also, did you try the zippy praline bacon recipe last week or any of the other recipes?
Also, TCU did us a solid and showed us that Chapel Bill isn’t God’s Gift to college football. (Go Frogs!) Enjoy this weeks collection of tasty treats which inspired by The Great Minnesota Get Together aka The Minnesota State Fair.

Football Friday Tailgate Treats: Snacks On A Stick

Pizza on a Stick

Ingredients: 

  • 8 ounces Italian turkey sausage links
  • 2 cups whole fresh mushrooms
  • 2 cups cherry tomatoes
  • 1 medium onion, cut into 1-inch pieces
  • 1 large green pepper, cut into 1-inch pieces
  • 30 slices turkey pepperoni (2 ounces)
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1-1/4 cups pizza sauce, warmed

Directions: 

  1. Preheat oven to 400°. In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain.
  2. When cool enough to handle, cut sausage into 20 pieces.
  3. On 10 metal or soaked wooden skewers, alternately thread sausage, vegetables and pepperoni.
  4. Unroll pizza crust onto a lightly floured surface; cut widthwise into 1-in.-wide strips.
  5. Starting at the pointed end of a prepared skewer, pierce skewer through 1 end of dough strip.
  6. Spiral-wrap dough strip around skewer, allowing vegetables and meats to peek through.
  7. Wrap remaining end of dough strip around skewer above first ingredient.
  8. Repeat with remaining dough strips and skewers.
  9. Arrange kabobs on a baking sheet coated with cooking spray.
  10. Bake until vegetables are tender and pizza crust is golden, 10-12 minutes.
  11. Immediately sprinkle with cheese.
  12. Serve with pizza sauce.

Cuban Sandwich Skewers

Equipment: 

  • 24 small wooden skewers (4″-6″)

Ingredients: 

  • 24 cubes Swiss Cheese
  • 24 slices Salami ((small rounds))
  • 24 slices Deli Ham ((small rounds or pieces))
  • 24 Petite Dill Pickles ((or pickle slices))
  • 1/4 cup yellow mustard (optional, for dipping)

Directions: 

  1. On each wooden skewer, layer on a small pickle, piece of Salami (folded), piece of Ham (folded), and Swiss cheese cube.
  2. Serve Cuban Sandwich Skewers with yellow mustard for dipping.

Loaded Tater Tot Skewers

Ingredients: 

  1. Bag of Tater Tots
  2. 8 slices bacon chopped
  3. 1 cup cheese grated
  4. 1 tablespoon ranch seasoning

Directions:

  • Cook your tater tots according to directions until golden brown in color. Ours was in a 425 degree oven for 20-30 minutes.
  • 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.
  • Once on the skewers and on the pan, sprinkle ranch dressing over each of tater tots.
  • After that, sprinkle on the bacon and the cheese.
  • Put the pan back into the oven for an additional 10 minutes until the cheese is fully melted and golden in color.
  • Finally, remove from oven and serve.

Deep-Fried Candy Bars on a Stick

Ingredients: 

  • 1-1/2 cups all-purpose flour
  • 4-1/2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 large egg
  • 1/2 cup water
  • 1/2 cup 2% milk
  • 1/4 teaspoon vanilla extract
  • Oil for deep-fat frying
  • 24 fun-size Snickers and/or Milky Way candy bars, frozen (Oreos we mentioned as an option as well.)
  • Wooden skewers
  • Confectioners’ sugar, optional

Directions: 

  1. In another bowl, whisk together egg, water, milk and vanilla; stir into dry ingredients just until moistened.
  2. In a deep cast-iron or electric skillet, heat oil to 375°.
  3. Dip candy bars, a few at a time, into batter; fry until golden brown, about 30 seconds per side.
  4. Drain on paper towels.
  5. Insert skewers into bars.
  6. Dust with confectioners’ sugar. (optional)

Rainbow Fruit Kabobs with Fluffy Marshmallow Dip

In case you need some fresh fruit to counteract the deep fried candy bars. Here is your go to recipe!

Ingredients:

The fruits can be ANY fruit you choose these are some tasty options. Please customize as needed.

  • strawberries, halved
  • cantaloupe, cut into bite-sized pieces
  • pineapple, cut into bite-sized pieces
  • green grapes
  • blueberries
  • red grapes

Fluffy Marshmallow Cream Dip

  • 8 ounces whipped cream cheese
  • 1 (7 ounce) container marshmallow creme

Directions: 

  1. Slide a piece of strawberry, cantaloupe, pineapple, a green grape, two blueberries and a red grape onto each skewer; set aside.
  2. In a mixing bowl, beat together whipped cream cheese and marshmallow creme until smooth.
  3. Refrigerate until serving.

On The Menu

Next week, we’ll share more tasty treats. We haven’t chosen the recipes yet, no idea where the inspiration will come from. However, you can count on them being delicious! Enjoy the weekend number two full of games.

Main Photo: Best Appetizers dot com

About Kate Pearson Halyburton, Editor

Kate was born in Wisconsin and raised in Texas where she fell in love with all things football. She coached high school football for 12 years. (boys varsity high school, linebackers) She is a 24-year member of The American Football Coaches Association. She is single and lives in the DFW area with her dachshunds Ollie, Cooper, and Dobby. She has been writing for eight years and an editor for five years, and she loves to talk football!