Ah, football season is here. My favorite time of the year (okay, it’s not fall yet but football and Starbucks Pumpkin Spice lattes are here so that means fall is basically here). This past weekend Iowa came to Chicago to take on NIU. I decided, along with a BUNCH of other Hawkeye fans, to grab ticket to the game and tailgate (seriously, it was an overwhelming amount of gold at Soldier Field. Very little red). Our tailgate party had about 15 people, so it was time for me to get cookin’. Friday night the boyfriend, roommie, best friend and I spent a few hours shopping and preparing the foods. As I promised on my Facebook page, here is what I made!
I must say, the food was a hit. It all disappeared quickly. Minus the dip, I made a double batch and in hindsight that was probably unnecessary. One of the recipes was one of my mom’s signature dishes (which I am adapting to be one of mine as well). I made; bacon wrapped weenies (mine & my mama’s dish), crack dip, guacamole (I’m not giving you the recipe for this, just because it’s nothing new or out of the ordinary), and garlic chicken rolls.
For my mom’s bacon wrapped weenies, you need
- 1 pound of bacon, cut the strips into thirds.
- 1 pound of cocktail weenies
- Brown sugar
- Preheat the oven to 350.
- Take the little strips of bacon, wrap them around the weenie, secure the bacon in place with the toothpick.
- Do this for all the weenies and place them in a 9×13 pan.
- Sprinkle some brown sugar over the top and place them in the oven for an hour.
- I then put a little put more brown sugar on them after I take them out of the oven.
These are so delicious. My mama was proposed to after she made them for our block party ;) haha
I got the crack dip recipe from here. I always make a double batch because this goes quick!
- 16 oz sour cream
- 1 packet Ranch dressing mix
- 3 oz bacon bits (in the bag not jar)
- 1 cup shredded cheddar cheese <– I have found that finely shredded cheese makes it less clumpy.
Mix together and refrigerate 24 hours. Serve with chips and/or veggies. My brother found out that this is delicious on burgers, too. Seriously the easiest thing to make and bring to parties, if you can remember to make it the day before.
I found the garlic chicken rolls (puffs) here. I would suggest making a double batch of the mix. There was too much crescent roll and not enough garlic chicken mixture. But they were still delicious.
- 4 ounces cream cheese
- 1 tsp garlic powder
- 1/2 cup cooked shredded chicken
- 2 cans refrigerator crescent rolls
- Mix cream cheese, garlic and chicken until well blended.
- Unroll crescent rolls and cut each triangle into 2 triangles (when you unroll the crescent rolls, 2 triangles are attached making a big square, I just cut from there following the perforation for one cut and made another cut from the other corners = giving you 4 little triangles)
- Place 1 tsp of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture. <– I would place 2 tsp on there so it’s not all crescent rolls and little dip.
- Place on cookie sheet, lined with aluminum foil and sprayed with no stick spray. Bake at 375 for 12-14 mins.
Tidy Mom suggested using frozen chicken for the recipe (she cooked it before she shredded it). I bought frozen chicken strips (fajita ready – but no fajita seasoning) and diced them up versus shredding. It worked really well.
What are your “go to” tailgate recipes? Try these next time around; we cooked them the night before and threw them in aluminum pans to heat on the grill while tailgating. Enjoy! And Go Hawkeyes!