Tasty Tailgate Treats Kickoff Weekend

We did it, we survived 32 weeks without college football. It is officially Week 0. In the last couple of weeks, we have recapped the previous seasons of tailgate treats. There are some tasty gems hidden in those recaps. Did you find any good ones last week? This season we will cover easy-to-make and easy-to-eat treats. As any rabid college football fan knows you need to have your hands free to cheer, gesture, and keep those fingers crossed. We hope you enjoy this third season of tasty tailgate treats. As always please feel free to share your favorite go-to treats with us. We are always looking for new recipes! 

Tasty Tailgate Treats Kickoff Weekend

Since most of the country is in the throws of some major global warming and the temps are MUCH higher than usual we will tackle some cool tasty treats to help you ease into the 2023 season. A mix of tasty treats that are easy, can be made ahead of time and served cold. 

Midwest Mary

The perfect way to kick off any tailgate party. You have a beverage with a bevy of snacks! What more could anyone want or need for the first weekend of college football? A drink with a BRAT!!

Ingredients:

• 3 lemon wedges
• 3 tablespoons kosher salt
• 2 teaspoons coarsely ground pepper
• Ice cubes
• 3 cups chilled tomato juice
• 2 cups chilled beer
• 3/4 cup chilled vodka
• 1/3 cup lemon juice
• 4 teaspoons hot pepper sauce
• 2 teaspoons Worcestershire sauce
• Sliced cooked bratwurst links, cheese curds, and small dill pickles

Directions:

1. Using lemon wedges, moisten the rims of six highball glasses.
2. Sprinkle salt and pepper on a plate; dip rims in mixture.
3. Fill with ice; set glasses aside.
4. In a large pitcher, combine tomato juice, beer, vodka, lemon juice, hot pepper sauce, and Worcestershire sauce;
5. Pour into prepared glasses.
6. Garnish with skewers of bratwurst, cheese, and pickles.

Cobb Salad Sub

Ingredients:

• 1 loaf (1 pound) unsliced Italian bread
• 1/2 cup balsamic vinaigrette or dressing of your choice
• 5 ounces fresh romaine chopped (about 6 cups)
• 1-1/2 pounds sliced deli ham
• 4 hard-boiled large eggs, chopped
• 8 bacon strips, cooked and crumbled
• 1/2 cup crumbled Gorgonzola cheese
• 1 cup cherry tomatoes, chopped

Directions:

1. Cut loaf of bread in half lengthwise; hollow out top and bottom, leaving a 3/4-in. shell (discard removed bread or save for another use).
2. Brush vinaigrette over bread halves.
3. Layer spinach, ham, eggs, bacon, cheese, and tomatoes on the bread bottom.
4. Replace top. Cut loaf in half lengthwise from top to bottom;
5. Cut crosswise 5 times to make 12 pieces.

Dilly Veggie Pizza

• 1 tube (8 ounces) refrigerated crescent rolls
• 1-1/2 cups vegetable dill dip
• 2 medium carrots, chopped
• 1 cup finely chopped fresh broccoli
• 1 cup chopped seeded tomatoes
• 4 green onions, sliced 
• 1 can (2-1/4 ounces) sliced ripe olives, drained (optional)
• Improvise with any veggies of your choice

Directions

1. Unroll crescent dough into 1 long rectangle.
2. Press onto the bottom of a greased 13×9-in. baking pan; seal seams.
3. Bake at 375° until golden brown, 10-12 minutes.
4. Cool completely on a wire rack.
5. Spread dip over the crust; sprinkle with the carrots, broccoli, tomatoes, onions, and olives. 
6. Cut into squares.
7. Refrigerate any leftovers.

Irish Nacho Dip

Ingredients:

• 1 1/2 cup sour cream
• 1/2 cup cream cheese
• 1/2 cup stout
• 2 tablespoons onion dip mix
• 1/3 cup cooked real bacon bits, chopped (plus more for garnish)
• 1/2 cup chopped green onions (plus more for garnish)
• 1/3 cup shredded cheddar cheese (plus more for garnish)
• black pepper to taste
• kettle potato chips

Directions: 

1. Combine all ingredients in a large mixing bowl.
2. Transfer to a serving dish.
3. Garnish with extra bacon, green onions, and cheddar cheese.
4. Serve immediately with potato chips, French fries, or tots, or refrigerate.

No-Bake Peanut Butter Cookies

Ingredients:

• ¾ cup natural peanut butter
• ⅓ cup brown sugar
• ¼ cup butter
• ¼ cup low-fat milk
• 1 ¾ cups rolled oats (see Tip)
• 1 teaspoon vanilla extract
• ½ cup chocolate chips (Optional)

Directions:

1. Heat peanut butter, brown sugar, butter, and milk in a medium saucepan over medium heat, stirring, until the butter and sugar have melted. Stir in oats and vanilla. If using chocolate chips, let the mixture cool to room temperature before stirring them in.
2. Drop the dough by the tablespoon onto a parchment-lined baking sheet. Press into 2-inch circles. Refrigerate until firm, about 30 minutes. Keep refrigerated.

On The Menu

Next week will be Week ONE of the 2023 college football season. We will be celebrating tasty balls of all kinds. Cheese, meat, veggie, fried, sweet, drunken, and anything else I can find. Enjoy all the games this weekend that you can. Go celebrate with some tasty tailgate treats!