Tag Archives: bacon wrapped mushrooms

Tailgating Recipes

30 Oct

After tailgating this weekend for a UK football game, I decided to write a post on my favorite tailgating recipes. Some of these are my go-to’s when it comes to tailgating, and I also added in some that I haven’t tried yet but look scrumptious. If you have any quick and easy tailgating recipes, let me know! You can post here or link to your own blog. (Note: these are not my photos; I wish I could claim them!)

Good ‘ole Buffalo Chicken Dip

This dip is so popular right now and really easy to make. It’s not the healthiest, but I use all fat free ingredients to reduce the calories. You can serve with crackers, tortilla chips, or carrots/celery to boost the nutritional value.

  • 1 cup buffalo sauce (you can also use hot sauce, just use a lesser amount)
  • 1 cup fat free ranch
  • 1 package fat free cream cheese
  • 2-3 large cans of chicken
  • 2-3 cups shredded cheddar cheese

Mix all the ingredients and bake in a casserole dish at 325 degrees for about 25 minutes until hot and bubbly.

Bacon Wrapped Mushrooms

You need a grill for this one. This is another simple appetizer and it’s so delicious!

  • Large whole mushrooms
  • Bacon
  • Sweet chile sauce
  • Toothpicks

Wrap mushrooms in bacon strip and secure with a toothpick. Brush with sweet chile sauce and grill until the bacon is crispy. You can get the sweet chile sauce in the ethnic food section of your local grocery. It’s in the Asian food section at Kroger.

Pumpkin Dip

I haven’t made this yet but I had it at the tailgate this weekend and it was sooo good! You can serve it with ginger snap cookies or apples. I’ve seen a couple different recipes but this one looks pretty simple. It’s from a great blog called She Wears Many Hats.

  • 1 pkg (8 oz.) fat free cream cheese
  • 1 cup light brown sugar
  • 3/4 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 2 tsp cinnamon
  • 1 15 oz. can pumpkin puree

In a food processor (or in a bowl by hand) pulse the cream cheese until smooth. Add next 4 ingredients (lt. brown sugar, ground ginger, ground nutmeg, ground cinnamon) to food processor and blend well. Empty cream cheese mixture into a bowl, add the pumpkin puree and mix well. Refrigerate until served.(makes about 3 cups)

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