Home Tailgating Recipes

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Taste of Home Editor-in-chief Catherine Cassidy joins us to tell us about great fall tailgating recipes.  

For more information, check out this site: www.TasteofHome.com

Recipes:

Sandwich for a Crowd

Prep: 10 min. + chilling || Yield: 12-14 Servings

Ingredients:

  • 2 loaves (1 pound each) unsliced Italian bread
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 cup sliced green onions
  • 1/4 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 pound thinly sliced fully cooked ham
  • 1 pound thinly sliced roast beef
  • 12 to 14 thin slices dill pickle

Directions:

  • Cut the bread in half lengthwise. Hollow out top and bottom of loaves, leaving a 1/2-in. shell (discard removed bread or save for another use).
  • In a large bowl, combine cheeses, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer with ham and roast beef on bottom and top halves; place pickles on bottom halves. Gently press halves together.
  • Wrap in plastic wrap and refrigerate for at least 2 hours. Cut into 1-1/2-in. slices. Yield: 12-14 servings.

Appetizer Meatballs

Prep: 15 min. Bake: 50 min. || Yield: 18 Servings

Ingredients:

  • 1 egg, lightly beaten
  • 1/2 cup soft bread crumbs
  • 1/4 cup 2% milk
  • 1/3 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1 pound ground beef

SAUCE:

  • 1/2 cup ketchup
  • 1/2 cup chopped onion
  • 1/3 cup sugar
  • 1/3 cup vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon pepper

Directions:

  • In a small bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  • In a large skillet over medium heat, brown meatballs; drain. Place in a 2-1/2-qt. baking dish. Combine the sauce ingredients. Pour over meatballs. Bake, uncovered, at 350° for 50-60 minutes or until meatballs are no longer pink. Yield: about 3 dozen.

Tomato Cucumber Mozzarella Salad

Prep: 20 min. + chilling || Yield: 8 Servings

Ingredients:

  • 3 medium tomatoes, chopped
  • 1 English cucumber, quartered and cut into 1/4-inch slices
  • 1 small green pepper, chopped
  • 1/4 cup thinly sliced onions
  • 12 pitted Greek olives, sliced
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 4 ounces fresh mozzarella cheese, cubed

Directions:

  • In a large bowl, combine the tomatoes, cucumber, green pepper, onions, olives, parsley and basil.
  • For dressing, in a small bowl, whisk the oil, vinegars, sugar, salt, oregano and pepper. Pour over salad; toss to coat.
  • Cover and refrigerate for at least 15 minutes. Just before serving, stir in cheese. Serve with a slotted spoon. Yield: 8 servings.

Cookies N’ Cream Brownies

Prep: 15 min. Bake: 25 min. + cooling || Yield: 24 Servings

Ingredients:

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract

BROWNIE LAYER:

  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup baking cocoa
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 12 Oreo cookies, crushed

Directions:

  • In a small bowl, beat the cream cheese, sugar, egg and vanilla until smooth; set aside. For brownie layer, combine the butter, sugars and cocoa in a large bowl. Beat in eggs. Combine flour and baking powder; gradually add to cocoa mixture. Stir in cookie crumbs.
  • Pour into a greased 11-in. x 7-in. baking pan. Spoon cream cheese mixture over batter; cut through batter with a knife to swirl. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack. Cut into bars. Store in the refrigerator. Yield: 2 dozen.