11 tailgating recipes from the FOX8 News team

On Wednesday during the FOX8 Morning News at 9:00, we featured several tailgating recipes courtesy our News team!

Below are the featured recipes:

Cindy Farmer’s Spicy Football Pretzels

“Make plenty… they will disappear fast!!”

  • Preheat oven to 200 degrees F (95 degrees C).
  • In a medium bowl, mix together vegetable oil, dry ranch dressing mix, garlic salt and cayenne pepper.
  • Place pretzels in a medium baking dish. Coat with the vegetable oil mixture.
  • Stirring occasionally, bake coated pretzels uncovered in the preheated oven 2 hours, or until toasted and crispy

INGREDIENTS:

  • 1 cup vegetable oil
  • 1 pkg dry ranch dressing mix
  • 1 teaspoon garlic salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 bag (15 oz) of pretzel twists

Mix ingredients… then pour over pretzel twists. Coat well. Place in a preheated 200 degree oven and bake for two hours.. stirring the pretzels to re-coat with the mixture every 20-30 minutes. Let cool for 30 minutes before bagging or serving.

  • Preheat oven to 200 degrees F (95 degrees C).
  • In a medium bowl, mix together vegetable oil, dry ranch dressing mix, garlic salt and cayenne pepper.
  • Place pretzels in a medium baking dish. Coat with the vegetable oil mixture.
  • Stirring occasionally, bake coated pretzels uncovered in the preheated oven 2 hours, or until toasted and crispy

Melissa Painter’s Spicy Black Bean Dip

“Easiest recipe in the world. Seriously, kids can make this… and everyone loves it! Of course, you can use plain black bean dip instead of spicy.”

Ingredients:

  • 1 (8-oz.) package cream cheese, softened
  • 1 (16-oz.) jar spicy black bean dip
  • 1/2 (8-oz.) package shredded Mexican cheese blend
  • Toppings: sliced green onions, chopped tomatoes, sliced black olives
  • Tortilla chips

Layer cream cheese, dip, and cheese in a 1-qt. serving dish. Add toppings, and serve with chips.

Julie Grant’s Taco Pizza recipe:

  • preheat oven to 350 degrees
  • soften 8 oz. package of cream cheese
  • spread at bottom of 9 in. glass baking dish
  • sprinkle with diced onions
  • drain and slice black olives and layer generously on top of diced onions
  • pour 1 jar of mild taco sauce on top of the olives
  • cover generously with shredded hot pepper cheese
  • bake for 20 minutes or until cheese bubbles
  • serve warm with tortilla chips

Bob Buckley’s “Healthy” Bean Dip

  • 2 cans Black Beans
  • 1 or 2 avocados diced (I use 2 because I LIKE avocados)
  • juice of 1 lime
  • 1 container of HT pico de gallo (onion/peppers/tomatoes/etc) (not the salsa)
  • 1 can sweet shoepeg white corn
  • handful cilantro (chopped)
  • 2 TBSP olive oil
  • 1 TBSP red wine vinegar
  • salt and pepper to taste

Mix all together serve with Tostitos Scoops

“Enjoy!!”

Mike Spears’ “Boilermaker Tailgate Chili” — from allrecipes.com (Click for recipe)

Vegetarian Crockpot Chili Beans recipe from Donna Hayes, our 8:00 Morning News producer

Serve 12-14

Ingredients:

  • 2 LB. Boca or Morningstar Veggie Crumbles, Thawed (Can use browned ground beef if it’s drained well)
  • 2 TBS. Minced Onion
  • 2 TSP. Minced Garlic
  • 4 Cans Bush’s Chili Beans (Hot or Mild, Depending on Your Taste)
  • 4 Cups Warm Water
  • 2 TSP. Chili Powder
  • 1 Cup Ketchup
  • 1 TSP. Cayenne Pepper
  • Shredded Cheese (Your choice)
  1. Put the thawed veggie crumbles in the crockpot and mix with minced onion and garlic.
  2. Add the cans of chili beans and water.
  3. Stir together.
  4. Add the chili powder, the ketchup, and the cayenne pepper.
  5. Mix together and cover the crockpot.
  6. Simmer on high 45 minutes, then cut the power down to warm, and add cheese to taste.
  7. Serve over chips, on hot dog, on baked potatoes, over salads, or just put in a bowl and cover the top with cheese.

Southern Caviar recipe from Jeff Comer, one of our Morning News studio crew members

  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 1 can diced tomatoes (not drained)
  • 1 can white corn (rinsed and drained)
  • 1 can black eyed peas (rinsed and drained)
  • 1 can black beans (rinsed and drained)
  • 1 can Rotel hot
  • 8 oz. bottle Zesty Italian
  1. Mix together all ingredients.
  2. Salt and pepper to taste
  3. Refrigerate overnight and enjoy with chips

Brent Campbell’s Hot Dog Minis

“I stole the recipe from Martha Stewart’s website a while back, so full disclosure I did not come up with it, it is a Martha Stewart special! But it is good and travels well and is good finger food!!!”

INGREDIENTS:

  • 2 pounds (about 60) mini hot dogs
  • Cheddar cheese, cut into small pieces, optional
  • , optional Caramelized Onions
  • 1 large egg
  • All-purpose flour, for work surface
  • 1 box (17 1/2 ounces) frozen puff pastry, thawed
  • Poppy, sesame, or mustard seeds, optional
  • Mustard, for serving
  • Ketchup, for serving
  1. Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.
  2. On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.
  3. In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.
  4. Preheat oven to 450 degrees.
  5. Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

Turkey & Cheese Skewers w/ Honey Mustard Dip recipe from Margaret Kreger, our 6:30 Morning News producer (Courtesy: Southern Living)

  • 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.
  2. Cover and chill 30 minutes or up to 1 day. Serve kabobs with Honey Mustard Dipping Sauce.

Sweet and Sour Brisket recipe from Eric Olsen, our Executive 10:00 Producer

INGREDIENTS:

  • 5 to 6 pound brisket
  • 2 onions sliced
  • 1 clove garlic minced
  • 3/4 cup brown sugar
  • 1/2 cup vinegar
  • 1 cup catsup
  • 1 cup water
  • 1 tbs salt
  • pepper to taste

INSTRUCTIONS:

  1. place brisket on onions and garlic.
  2. mix other ingredients and pour over brisket.cover roast in 350 degree oven until tender, about 4 hours. Usually takes longer

Also, here is Olsen’s Chicago Style Italian Beef recipe

  • Roughly 4 lb roast
  • Season roast with Season Salt

Place in crock pot with 3 tablespoons dried Italian Seasoning, 2 tablespoons Oregano, 1 pack of onion soup mix, about a dozen Pepperoncini peppers, a few dashes of Worcestershire sauce and enough water to cover the roast…  cook in crock pot until meat can be easily pulled apart (at least 4 hours)… Serve on hard sub rolls by itself or with provolone or even red pasta sauce.

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