Sometimes the best part of football season isn’t even sitting in the football stands. When game day comes along, fans get together from close and far away places to support their favorite teams. Football season means family, friends, fantastic fall weather, and of course, tailgating.
Here are a few tailgating munchies that will keep all your friends and family coming back for more!
1. Seven Layer Taco Dip
Ingredients
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
Directions:
In a medium bowl, blend the taco seasoning mix and refried beans.
Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl.
Spread over the refried beans. Top the layers with salsa.
Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives. Serve with tortilla chips.
For more about this recipe click HERE
2. Fabulous Fall Chex Mix
Ingredients:
8 oz white chocolate baking bars, coarsely chopped
4 cups Corn Chex® or Rice Chex® cereal
2 cups bite-size pretzel twists
1/2 cup raisins
1 cup candy corn
1/4 cup orange and black candy decors
Directions
In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.
For more about this recipe click HERE
3. Fruit Pizza
Ingredients
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/3 cup sugar
½ teaspoon vanilla
1 cup fresh or canned peach slices, drained, cut into thinner slices
1 cup halved or quartered fresh strawberries
1 cup fresh or frozen blueberries
1/2 cup apple jelly
Directions
Heat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges or squares. Store in refrigerator
For more about this recipe click HERE
4. Buffalo Chicken Cheese Balls
Ingredients
1 store-bought rotisserie chicken,de-boned and shredded shopping list
1/4 cup hot sauce (Frank’s Red Hot is best)
1 teaspoon ground black pepper
3/4 cups sharp Cheddar
1/4 cup freshly sliced scallions
1 finely chopped jalapeno
1 cup all-purpose flour
3 eggs, lightly beaten
2 cups panko bread crumbs
vegetable oil, for frying
Directions
Heat oil heated to 350 degrees F. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, scallions, and jalapeno, toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball. Place the flour, eggs, and breadcrumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the breadcrumbs. Set aside. When the oil is hot fry the chicken balls in batches, cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil. Serve with blue cheese dressing.
For more about this recipe click HERE
5. Texas Brownies
Ingredients:
1 cup butter
1 cup water
1/4 cup cocoa
2 cups sugar
2 cups flour
1/8 teaspoon salt
2 eggs
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
Frosting:
1/2 cup butter
1/4 cup cocoa
1/4 cup plus 2 tablespoons milk
1 box (1 pound) confectioners’ sugar, sifted (4 1/4 cups sifted
1/2 teaspoon vanilla
Directions
Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jellyroll pan; bake at 350° for 20 minutes. Spread frosting over hot cake and sprinkle with chopped pecans.
For frosting, combine butter, cocoa, and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Spread over the hot sheet cake.
For more on this recipe click HERE