Best Tailgating Recipes for the Big Game

Ingredients: 

• 12 oz. macaroni or rotini
• 10 slices classic cut bacon diced
• 1 egg
• 2 1/2 c. shredded sharp cheddar cheese divided
• 16 oz. ricotta cheese
• 1 c. plain yogurt or sour cream
• 1 packet buttermilk ranch dressing mix
• 1/2 c. milk
• 2 tbsp. fresh dill minced

Instructions: 

1. Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Spray a muffin tin liberally with cooking spray.
2. Cook pasta according to package directions, drain, and set aside.
3. While pasta cooks, heat a skillet over medium-high heat. Add diced bacon, and cook, stirring occasionally, until brown and most of the fat has rendered. Scoop out the cooked bacon with a slotted spoon, and place on a plate lined with paper towels to drain.
4. In a large mixing bowl, lightly beat the egg. Add two cups of shredded cheese, ricotta, yogurt, ranch seasoning, and milk. Whisk until smooth. Stir in cooked pasta and most of the cooked bacon, saving about 1/4 cup for the topping.
5. Scoop the macaroni mixture into the prepared muffin tin. It’s OK for pasta to be mounded up above the edge of the pan.
6. In a small bowl, stir together remaining 1/2 c. shredded cheese, 1/4 c. cooked bacon, and dill. Sprinkle about a tablespoon of this mixture on top of each mac and cheese cup. Bake in preheated oven for 20-25 minutes, until edges are brown and topping is melted and bubbly.
7. Allow to cool in pan for at least 10 minutes. Carefully run a butter knife around the edge of each mac and cheese cup to loosen it from the pan, and serve immediately or place on a wire rack to cool before storing.

Recipe from: Weary Chef

Ingredients: 

• 6 ripe avocados
• 1/2 cup finely diced red onion (from 1 onion)
• 1/3 cup chopped fresh cilantro
• 1 jalapeno seeded and chopped
• 1 tablespoon fresh lime juice (from 1 lime)
• 2 teaspoons fresh lemon juice (from 1 lemon)
• 1/3 cup sour cream
• 1 teaspoon salt
• Tortilla chips

Instructions: 

Ingredients: 

• 12 ounces cream cheese room temp.
• 2 jalapenaros seeded and minced
• 2 cups grated pepper jack or cheddar cheese
• 4 bacon strips cooked crisp and crumbled
• 1/2 teaspoon chili seasoning
• 1 tablespoon brown sugar
• 1/8-1/4 teaspoon cayenne pepper
• 2 10″ flour tortillas

Instructions: 

Ingredients: 

• 1 Pound Bacon, Cooked and Crumbled
• 5 Green Onions, Diced
• 12 Ounces Cream Cheese Softened
• 2 Tablespoons Dill Pickle Juice
• 1 Cup Chopped Dill Pickles
• 1 Cup Shredded Cheddar Cheese
• 1 Teaspoon Garlic Powder

Instructions: 

1. Place the softened cream cheese in a large bowl and stir in the pickle juice and garlic powder until smooth.
2. Stir in the chopped pickles, cheddar, and half of the crumbled bacon until well combined.
3. Use your hands to shape the mixture into a ball.
4. Pour the remaining crumbled bacon and the diced onion in a single layer on a large plate.
5. Roll the cheese ball into the bacon and onion mixture until coated on all sides.
6. Serve immediately or cover in an airtight container for up to 2 days before serving.
7. Serve this with your favorite chips, crackers, and veggies.

Ingredients: 

• 1 pound ground beef or turkey
• 1/2 cup diced onion
• 1 1 ounce taco seasoning packet or this homemade taco seasoning
• 6-8 snack sized bags of Fritos or Doritos
• black beans
• lettuce
• tomato
• shredded cheese
• sour cream
• ranch/salsa mixture (1:1 ratio prepared ranch dressing and your favorite salsa)

Instructions: 

1. Brown beef or turkey and drain the fat. Add the onion to the meat and sautee a couple of minutes until soft. Add the taco seasoning along with 1/2 cup of water and simmer until water is absorbed. If serving immediate pour in a bowl. You can also combine the meat and black beans if you want and keep them warm in a slow cooker.
2. Crush your chips with your hands and open your bag. Add whatever toppings you desire and eat with a fork as you walk around! I always drizzle it with my ranch/salsa mixture.

Ingredients: 

• 1 (16 ounce) can refried beans
• 1 (1 ounce) package taco seasoning
• 1 cup guacamole or make homemade guacamole
• 1 (8 ounce) container sour cream
• 1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
• 1 cup shredded cheddar or Mexican blend cheese
• 2 Roma tomatoes , diced
• 1/2 bunch of green onions , sliced
• 1 (2.25 ounce) can of sliced olives, drained
• 8 (9 ounce) plastic tumblers
• tortilla chips

Instructions: 

1. In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.
2. Here’s how the layers are assembled:
3. Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives
4. In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).
5. Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.

Ingredients: 

• 1 (12-count) box of mini flour tortilla boats
• canola oil for frying
• 1 lb lean ground beef
• 1/4 cup minced onion
• 1/2 tbsp chili powder
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/8 tsp dried oregano
• 1/4 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp table salt
• 1/2 tsp ground black pepper
• 1/2 cup Stubb’s Original Bar-B-Q Sauce
• 1/4 cup + 2 tbsp water
• 1/2 cup sour cream
• 1 to mato diced
• 2 scallions finely chopped

Instructions: 

1. Add ½ inch of oil to a deep skillet or pan being used for frying the tortillas. Bring pan to medium heat. Working in small batches, add a few taco boats into pan after oil is heated. Fry lightly on both sides until golden and crispy. Use a knife to deflate any large air pockets that may form on the tortilla boats while they are being fried.
2. In a small bowl, whisk together chili powder, garlic powder, onion powder, oregano, paprika, ground cumin, salt and pepper.
3. Add beef and onions to a skillet and bring skillet to medium high heat. Saute until meat is browned. Drain out any liquid and oil that may have been released during cooking. Add in small bowl of spices and ¼ cup + 2 tbsp water. Stir and mix until everything is cooked and evenly coated. Stir in Stubb’s Original Bar-B-Q sauce.
4. Fill taco boats with ground meat. Add sour cream to piping bag and pipe laces over the meat. Garnish with a few tomatoes and scallions. Serve immediately.

Ingredients: 

• 1 (8-ounce) tube crescent rolls
• 8 hot dogs, cut into thirds
• 1 tablespoon poppy seeds, optional

Instructions: 

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. Roll out the crescent rolls into one sheet, placing 2 triangles together by pinching the seams to make a square. Using a pizza cutter or sharp knife, cut each rectangle into 6 strips.
3. Wrap each strip around each hot dog, leaving a little space at the edges. Sprinkle the tops with poppy seeds, if using.
4. Place into oven and bake until golden brown, about 10-12 minutes.
5. Serve immediately.