Our Favorite Tailgating Treats


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


Devil Cowboys 


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 $


  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.


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.


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


  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.



Graham Nut Clusters


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


  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.




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