Hit the road with these game day recipes

When the weekend calls for a football tailgate, these recipes will fit into the game plan. All will work well whether you’re hitting the road or watching from home.

 

Avocado Cream Cheese Dip

1 8-ounce package cream cheese

1 7-ounce package Wholly Guacamole

¾ teaspoon salt, divided

1 lime, juiced

1 tablespoon cilantro, minced

½ teaspoon chili powder

2 cups sour cream

3 tablespoons chipotle peppers abodo sauce, pureed

1 cup three-cheese blend shredded cheese

½ cup sliced green onion

¾ cup Roma tomatoes, cored, seeded and diced

Tortilla chips, crackers or vegetables for dipping

Allow cream cheese to soften and warm to room temperature, about 30 minutes.

Whip cream cheese at medium speed for 3 minutes to fluff. Add guacamole and beat for another minute.

Season mix with 1/4 teaspoon salt, half of lime juice and cilantro.

Transfer mixture to a 9 x 9-inch pan, and dust with chili powder.

Mix together sour cream, chipotle, 1/2 teaspoon salt and the rest of the lime juice.

Add to pan as the second layer.

Top with cheese; garnish with green onion and tomatoes.

Serve with chips, crackers or vegetables.

(Source: Wholly Guacamole)

 

Bacon, Herb and Cheese Snack Bread

4 ½ cups all-purpose flour

2 envelopes Fleischmann’s RapidRise yeast

1 ½ teaspoons Spice Islands Italian herb seasoning

1 ¼ teaspoons salt

1 clove garlic, minced

1 ¼ cups water

¼ cup oil

2 eggs

8 ounces (2 cups) shredded cheese blend (cheddar Jack, cheddar, mozzarella, etc.)

6 to 8 slices cooked bacon, coarsely chopped

Combine 1 1/2 cups flour, un-dissolved yeast, Italian herb seasoning, salt and garlic in a large mixer bowl.

Heat water and oil until very warm (120°-130°F); gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup of flour; beat 2 minutes at high speed. Stir in 1 cup of cheese and remaining flour to make a stiff batter.

Spread batter on greased 15-inch x 10-inch jelly roll pan or rimmed baking sheet with at least 1-inch sides. Sprinkle with remaining cheese; top with bacon.

Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Bake at 375ºF for 25 to 30 minutes, or until done. Cover loosely with foil during last 5 to 10 minutes of baking if cheese begins to over-brown.

Remove from pan; cool on wire rack.

Serve as strips or squares, or slice and use for sandwiches.

 

Musselman’s Apple Butter Mustard Dip

1 cup Musselman’s Apple Butter

½ cup Dijon mustard

Thoroughly mix ingredients.

Serve with pretzels for dipping.

 

No-bake Brownies

1 14-ounce can sweetened condensed milk

2 1-ounce squares unsweetened chocolate, chopped

1 box vanilla wafers, finely crushed (about 3  1/3 cups)

¾ cup chopped pecans or walnuts, divided

Combine milk and chocolate in medium saucepan, and cook on low until chocolate is melted and mixture thickens. Remove pan from heat.

Stir vanilla wafer crumbs and ½ cup nuts into chocolate mixture.

Pat mixture into an 8-inch square pan lined with waxed paper.

Sprinkle with remaining nuts, and lightly press them into mixture.

Cover and refrigerate about 4 hours, or until firm.

Cut into 16 squares.

 

Tiger Tailgate Chili

In the late 1970s, my mother- and father-in-law had four kids in school at Mizzou, and both of their boys played football for the Tigers.

Every home game, Bob and Sheila would make the 120-mile trek from their home in Creve Coeur to Columbia, tiger tail wagging in the wind from the back of the car and a big, steaming pot of Sheila’s homemade chili packed in the trunk.

The Hornofs always had a prime tailgate spot on the lot at Faurot Field, so people knew where to go for a cold drink, warm bowl of chili and a good time. Sheila tripled this recipe for tailgates:

2 tablespoons vegetable oil

2 medium onions, finely chopped

2 pieces fresh garlic, chopped

1 pound ground chuck

1 large can tomatoes

2 15.5-ounce cans Brooks

Chili Hot Beans

1 tablespoon sugar

1 tablespoon salt

2 tablespoons chili power

1 tablespoon oregano

1 tablespoon whole cumin seed

Tabasco sauce, to taste

Shredded cheddar cheese

Oyster crackers or soda crackers

Saute the onion and garlic in oil until the onion is transparent.

Stir in meat, and cook until no longer pink.

Drain fat now, or skim fat later, after chili has been refrigerated.

Stir in tomatoes, beans, sugar, salt and chili powder.

Place oregano or cumin in a small cloth bag* and add to the pot.

Cook the chili for 1-2 hours.

Add 1-2 drops of Tabasco sauce, if desired.

Ladle into bowls, and serve with cheddar cheese and crackers.

*If you don’t have a spice bag, cut off the toe of a clean sock, fill with spices and tie with kitchen twine.

NOTE: To keep chili warm on the road, wrap the pot in heavy foil and a towel or light blanket; transport in a cooler.