Football Friday Tailgate Treats: Kicking Off the 2025 Season

Football Friday Tailgate Treats: Kicking Off the 2025 Season

Southern Fire Crackers Recipe

• 16 oz Premium Saltine Crackers, a whole box of 4 sleeves
• 1 tsp of Garlic Powder
• 1.5 tsp of Onion Powder
• Cracked Black Pepper
• 2 Packets of Buttermilk Ranch Dressing Mix
• 3 tbs of Red Pepper Flakes
• 2 cups of Olive Oil

1. Add the olive oil, spices, and seasonings to a large gallon-sized storage bag. Close the bag and mix to combine.
2. Next, add the saltine crackers. Seal the bag and turn to coat the crackers with the spicy oil mix several times until coated well.
3. Allow the crackers to marinate overnight.
4. The next day transfer the crackers to a lined baking sheet then bake in a 250°F (121°C) oven for about 15 minutes to toast.
5. Transfer to a serving platter or bowl and serve.

Queso Totchos

This recipe may look long, but it’s worth it!

• 1 large red onion, sliced thinly
• 1/2 cup apple cider vinegar
• 2 Tbsp. sugar
• 1 tsp. kosher salt

• 1 1/2 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. ground black pepper
• 1 (28-ounce) bag frozen tater tots

• 1 lb. fresh chorizo, casings removed
• 1 small yellow onion, diced small (about 1 cup)
• 12 oz. processed cheese (such as Velveeta), cut into large cubes
• 1 (10-ounce) can diced tomatoes and green chiles (such as Rotel)
• 1 (4-ounce) can chopped green chiles

• 1 jalapeño, thinly sliced
• 1 (2.25-ounce) can sliced black olives, drained
• Fresh cilantro, coarsely chopped, for serving

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
2. For the pickled red onions: Place the red onions in a heat-proof, pint-size container with a lid. In a small saucepan, combine the vinegar, sugar, salt, and ½ cup water. Bring to a boil, stirring until the sugar and salt are dissolved. Carefully pour the hot liquid over the onions, pressing down with a spoon to submerge them completely. Let cool to room temperature, about 30 minutes. Cover and set aside until ready to serve. Any leftover pickled red onions will keep, refrigerated, for up to 1 week.
3. For the totchos: In a small bowl, combine the onion powder, garlic powder, and black pepper. Spread the tater tots out on the prepared baking sheet, sprinkle the spice mixture over them, and toss to evenly coat. Spread the tater tots in an even layer and bake until crispy, 24-26 minutes.
4. For the queso: Meanwhile, add the chorizo and yellow onion to a large, nonstick skillet set over medium-high heat. Cook, breaking up the chorizo into smaller pieces with a wooden spoon, until the chorizo is browned and the onion is translucent, 3 to 4 minutes.
5. Remove from the heat and carefully drain off any excess fat. Return to medium-high heat and add the processed cheese, tomatoes with green chiles, and the chopped green chiles. Stir to combine and reduce the heat to low. Cook, stirring occasionally, until the cheese is melted and the queso is hot, about 2 minutes. Keep warm until the tater tots are done.
6. To serve: Roughly divide the tater tots in half on the pan, spreading half in the middle and pushing the other half to the side. Spoon a good layer of queso over the tater tots in the middle of the pan. Top with some of the jalapeño slices, olives, pickled red onions, and cilantro, then layer the rest of the tater tots on top. Spoon on another generous layer of queso and top with the remaining jalapeños and olives, along with some cilantro and pickled red onions. Transfer any remaining queso to a bowl to serve on the side of the totchos for dipping.

One-Bit Pretzel-Crust Bourbon-Pecan Pies

• 1 1/4 cups finely crushed pretzel crumbs (from 4 cups pretzel twists)
• 6 Tbsp. unsalted butter, melted
• 1/4 cup packed light brown sugar

• 1/4 cup unsalted butter
• 6 Tbsp. light brown sugar
• 2 Tbsp. light corn syrup
• 1 Tbsp. bourbon
• 1/2 tsp. vanilla extract
• 1 large egg
• 1 cup pecan halves, chopped

1. Prepare the Pretzel Crust: Preheat oven to 325°F. Line a 24-cup mini muffin tray using paper liners. Generously coat liners with cooking spray.
2. Stir together pretzel crumbs, melted butter, and brown sugar in a medium bowl until the mixture is the consistency of wet sand.
3. Spoon a heaping tablespoon (not packed) of crust mixture into the bottom of each paper liner. Using the bottom of a round teaspoon, create an indentation in the center of the crust mixture in each muffin tray well. Set aside.
4. Prepare the Filling: Cook the butter in a small saucepan over medium heat, stirring often, until the milk solids have browned, 3 to 5 minutes. Transfer the brown butter to a medium-sized heatproof bowl and let it cool slightly, about 2 minutes. Whisk in the brown sugar, corn syrup, bourbon, and vanilla extract until smooth. Then, whisk in the egg until the mixture is homogeneous. Stir in chopped pecans. Divide filling evenly among prepared wells (about 1 1/2 teaspoons in each).
5. Bake 12 to 15 minutes, until the edges are golden brown and the Filling is set. Cool in the tray for about 5 minutes; remove the pies from the tray and let them cool completely on a wire rack, about 45 minutes.

Air Fryer Fried Pickles

• 1 16-oz. jar dill pickle chips, drained
• 1/2 cup all-purpose flour
• 3 large egg whites
• 2/3 cup breadcrumbs
• 1/3 cup yellow cornmeal
• 1/4 tsp. kosher salt, plus more to taste
• Cooking spray (use olive oil spray for the best flavor)
• Ranch dressing, for serving

1. For the pickles: Preheat a 3 1/2-quart air fryer to 390ºF. Set a wire rack on a baking sheet. Line a second baking sheet with paper towels and spread the pickles out on the towels. Pat them dry with additional paper towels, pressing gently to remove as much moisture as possible.
2. Put the flour in a medium bowl. In another bowl, beat the egg whites with 1/4 cup of water until frothy. In a third bowl, combine the breadcrumbs, cornmeal, and salt.
3. Bread the pickles, 4 to 6 at a time. First, toss the pickles in the flour and shake off any excess. Then, dunk them in the egg mixture to completely coat and shake to remove any excess. Finally, toss them in the cornmeal mixture, pressing gently to adhere. Arrange the breaded pickles on the rack on the baking sheet.
4. Spray half of the breaded pickles with cooking spray, then arrange sprayed-side down in the air fryer basket in a single layer. Spray the pickles again. Cook until very crunchy and browned on both sides, about 8 minutes. Lightly sprinkle the pickles with salt, remove to a serving plate, and repeat with the remaining pickles. Serve with ranch dressing for dipping.

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