Our Favorite Tailgating Treats

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Getting ready for a cozy weekend at home watching football OR spending some time tailgating? Here are some recipes you must-try!

 

Devil Cowboys 

INGREDIENTS

1 dozen hard-cooked eggs, peeled $

1/2 cup light mayonnaise $

1 tablespoon chopped fresh flat-leaf parsley

2 tablespoons sour cream $

1 teaspoon spicy brown mustard $

1/8 teaspoon salt $

Preparation

  1. Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact.
  2. Mash together yolks, mayonnaise, and next 4 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Cover and chill 1 hour before serving.

“The Pig Skin” Deviled Eggs: Prepare recipe as directed, stirring in 1 Tbsp. finely chopped green onion, 3 Tbsp. sweet pickle relish, and 1 tsp. Asian Sriracha hot chili sauce with mayonnaise in Step 2. Top eggs with pickled okra slices and chopped pork crackling strips.

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Turkey Cheddar Kabobs with Honey Mustard Dipping Sauce

John O’Hagan

Prep: 20 min., Chill: 30 min. The dipping sauce can also be served with fried chicken breast strips from the deli.

INGREDIENTS

1 pound deli-smoked turkey, cut into 1-inch cubes $

1 (8-oz.) package Cheddar cheese cubes $

1 pt. grape tomatoes $

1 (16-oz.) jar dill gherkin pickles $

27 (4-inch) wooden skewers

 

Honey Mustard Dipping Sauce

Preparation

  1. Thread 1 each of first 4 ingredients evenly onto wooden skewers. Cover and chill 30 minutes or up to 1 day. Serve kabobs with Honey Mustard Dipping Sauce.

Honey Mustard Dipping Sauce: Stir together 3/4 cup light mayonnaise, 1/4 cup coarse grained Dijon mustard, and 2 Tbsp. honey. Cover and chill 20 minutes or up to 3 days. Makes about 1 1/2 cups. Prep: 5 min., Chill: 20 min.

 

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Graham Nut Clusters

Ingredients

6 cups honey graham cereal $

1 cup honey-roasted peanuts

1 cup coarsely chopped pecans $

1/2 cup butter $

1 cup firmly packed light brown sugar

1/4 cup light corn syrup $

Wax paper

2 cups pretzel sticks $

1 cup candy-coated chocolate pieces

Preparation

  1. Preheat oven to 350°. Combine cereal and next 2 ingredients in a very large bowl.
  2. Melt butter in a 3-qt. saucepan over medium-low heat; stir in sugar and corn syrup. Bring to a boil over medium heat; boil 2 minutes.
  3. Pour butter mixture over cereal mixture, and stir quickly to coat. Spread in a single layer on a lightly greased aluminum foil-lined jelly-roll pan.
  4. Bake at 350° for 10 minutes. Transfer to wax paper, and cool completely (about 10 minutes). Break into pieces, and toss with pretzel sticks and chocolate pieces.

Love,

Lily

 

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