Touchdown Tailgates

Serious Sliders
Slider buns (or cut hamburger buns in fourths)
ground meat, browned
bulk sausage, browned
favorite kind of Velvetta (traditional or white queso), cut into cubes
seasoning for meat

Cook the ground meat and bulk sausage.  Drain the fat. Put in crock pot with Velveeta (which has been cut into cubes).  Season the mixture the way you want (salt, pepper…). Mix it all together and once cheese is melted your guests can serve them up a spoonful on their slider buns!  Use just enough cheese to hold the meat together and so it won’t slip off of the bun!

Sam’s Hot Corn Dip (from Pinterest)

2 cups shredded cheddar cheese
1 cup shredded Monterrey Jack cheese
2 tablespoons chipotle peppers in adobo sauce, diced small
1 small can (4 oz) diced green chilies, undrained
1/2 cup mayo
1/4 teaspoon garlic powder
1 (11 oz) can of corn, drained
2 tablespoons cilantro, chopped
2 tablespoons green onions, sliced thin

Preheat oven to 350 degrees.  Mix the cheeses, chipotle and green peppers, mayo, garlic powder and corn together.  Pour into oven safe dish.  Bake 20 minutes or until golden brown and bubbly.  Top with diced tomatoes, green onions, and cilantro.  Serve immediately with tortilla chips.

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Jalapeno Popper Crescent Rolls
1 can (8 crescents) of crescent rolls
5 jalapenos – seeded and sliced longways into fourths (wear rubber gloves when seeding and slicing!)
-you’ll also want to slice one of the jalapenos into circles to put on top of each crescent when it’s rolled up.
2 cups shredded cheddar
1 cup shredded mozzarella
1 cup softened cream cheese
Cajun seasoning for sprinkling

Preheat oven to 350 degrees.  Unroll crescents and separate into triangles.  Smear the inside of each with some cream cheese.  Sprinkle Cajun seasoning onto the cream cheese and add a couple of slices of the jalapeno and a pile of the shredded cheddar cheese.  Roll them up and top them with some mozzarella cheese and a couple of jalapeno slices.  Bake for 12-15 minutes or until they’re golden brown.  Serve while warm!

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Knock-Off Hooters Wings
1/4 cup butter
1/4 cup hot sauce
1 dash pepper, ground
1 dash garlic powder
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
bleu cheese or ranch dressing
celery sticks
peanut oil, for frying

Combine the flour, paprika, cayenne pepper, and salt in a small bowl.  If the wings are frozen, be sure to defrost and dry them.  Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.  Put the wings in the refrigerator for 60 to 90 minutes.  This will help the breading to stick to the wings when fried.  Heat oil in a deep fryer to 375 degrees.  You want just enough oil to cover the wings entirely — an inch or so deep at least.  Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat.  Heat until the butter is melted and the ingredients are well blended.  Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.  Remove wings from the oil to a paper towel to drain.  But don’t let them sit too long, because you want to serve the wings.  Quickly put the wings into a large bowl.  Add the hot sauce and stir, coating all the wings evenly.  You could also use a large plastic container with a lid for this.  Put all wings inside the container, add the sauce, put on the lid, then shake.  Serve with Bleu cheese or ranch dressing and celery sticks on the side.

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Sesame Chicken Bites with Sweet and Spicy Sauce
3/4 cup honey
3/4 cup reduced-sodium soy sauce
1 tablespoon sesame oil
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes
1/3 cup sesame seeds, toasted
2 pounds boneless, skinless chicken breasts, cut into 2-inch cubes
Sweet and Spicy Sauce, for dipping (recipe below)

In a 2-quart glass dish, mix together the honey, soy sauce, sesame oil, garlic, and red pepper flakes. Add the chicken, and stir to cover. Marinate for at least 1 hour or overnight. Preheat the oven to 375 degrees.  Coat a baking sheet with nonstick cooking spray. Spread the sesame seeds on a plate, and roll the chicken in the seeds to cover.  Place the chicken on the prepared baking sheet.  Bake for 20 minutes, or until the chicken is done. Serve with sweet and spicy sauce, for dipping (recipe below).

This recipe is from Holly Clegg’s Trim and Terrific: Home Entertaining the Easy Way.

Sweet and Spicy sauce for Sesame Chicken Bites
1 cup orange marmalade
1 tablespoon prepared horseradish sauce
2 tablespoons Dijon mustard

In a small bowl, mix together the orange marmalade, horseradish sauce, and mustard. Refrigerate until ready to use.

This recipe is from Holly Clegg’s Trim and Terrific: Home Entertaining the Easy Way.

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