frazzled by the thought of another fall football feeding frenzy!? win big with these crowd-pleasing tailgating recipes…
game day nachos by healthy and sane
- 1 3oz. bag of original potato popchips
- grape tomatoes (sliced)
- sundried tomatoes (sliced)
- olive tapenade (or sliced olives)
- goat cheese, peppadews
- cheese (quantities per your liking)
directions: bake at about 350* for about 10 minutes, until cheese is melted.
h-o-t hot boneless wings by hungry girl
- 8 oz. raw boneless skinless lean chicken breast, cut into 10 nugget-shaped pieces
- 1/4 cup fiber one bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
- 1 oz. (about 19 chips) barbecue popchips
- 3 tbsp. frank’s redhot original cayenne pepper sauce
- dash onion powder
- dash garlic powder
- dash cayenne pepper
- dash black pepper
- dash salt
directions: preheat oven to 375 degrees. crush potato crisps completely and, in a small dish, mix with cereal crumbs. add a dash of each of the seasonings and mix well. place chicken pieces in a separate dish, and cover and toss with frank’s redhot. spray a baking pan with nonstick spray. give each chicken piece a shake (so it’s not dripping with redhot), and then coat it evenly with the crumb mixture. lay the battered nuggets on the baking pan. place in the oven, and bake for 10 minutes. then flip the wings over, and return them to the oven for 10 more minutes, or until outsides are crispy and chicken is cooked throughout. this tailgating recipe makes 2 servings.
all-beef chile colorado by chef aaron sanchez
- 6 guajillo chilies, stems and seeds removed
- 1 1/2 cups boiling water
- 6 fresh tomatillos, papery skins peeled off
- 6 garlic cloves, unpeeled
- 2 chipotle chiles in adobo
- 2 tablespoons olive oil
- 2 large yellow onions, coarsely chopped
- 2 pounds ground beef (preferably chuck)
- 1 15-ounce can diced tomatoes
- 2 tablespoons ancho chile powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- freshly ground black pepper
- grated sharp cheddar
directions: in a dry skillet over medium heat, toast the guajillo chilies on each side for 30 seconds, until just softened. put them immediately in a glass bowl and pour the boiling water over them to cover. soak for 15 minutes.
in the same dry skillet, toast the tomatillos and garlic, turning several times until the vegetables have softened slightly and the exteriors have brown marks, 3 to 4 minutes. discard the paper skins on the garlic.
put the guajillo chilies in a blender with the soaking water, the tomatillos, the peeled garlic, and the chipotle chilies in adobo. pulse to make a smooth puree.
in a large stewpot over medium heat, cook the onions until softened and just turning golden, 6 to 7 minutes. add the ground beef and cook through, breaking it up with a spoon as you cook, about 10 minutes.
add the pureed chilies and tomatillos, the tomatoes, ancho chile powder, cumin, salt and a few grindings of black pepper. bring to a boil, reduce heat, and simmer for 1 hour, loosely covered, until the deep orange-red sauce is thick. you may need to add a little more water, but take it easy. the finished chili should not be too wet.
taste and add more salt and pepper if needed. for each serving, put a handful of nacho cheese tortilla popchips in the bottom of a bowl and ladle a serving of chili on top. scatter with a handful of cheese and eat at once. this tailgating recipe makes 6 servings.
football whoopie pies by pizzazzerie
- 6 tablespoons (3 ounces) shortening
- 1 cup sugar
- 1 large egg
- 1 cup milk
- 5 tablespoons cocoa
- 2 1/4 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 1/2 teaspoon salt
preparation: preheat oven to 350°. cream together shortening and sugar. add egg and vanilla, beating well until blended. in a bowl whisk together the flour, cocoa, salt, and baking soda. slowly beat in the flour mixture, alternating with milk, until blended. using a cookie scoop, drop onto greased baking sheets. then using a toothpick or butter knife to gently create points on either side of the circle, creating the shape of a football. bake 10 to 12 minutes, or until firm. cool on racks then fill with filling, below.
cream cheese frosting ingredients:
- 1 stick (8 tablespoons) unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 1 pound (4 cups) confectioners sugar
- 1 teaspoon pure vanilla extract
directions: with an electric mixer on medium high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. reduce speed to low. add sugar 1 cup at a time, and then vanilla, mixing until smooth and combined, scraping down sides of bowl as needed. if not using immediately, frosting can be refrigerated up to 3 days in an airtight container. bring to room temperature again before using.
assembly: fill a piping bag fitting with a star tip with your cream cheese frosting. flip one of your chocolate whoopie pies over so the bottom is facing up. starting from the perimeter, frost your whoopie pie, working your way in, until the entire circumference is frosted. gently press the bottom side of another whoopie pie on top, creating a “sandwich”. use the remaining cream cheese frosting to pipe football laces onto the top of each whoopie pie.
take it to snackzone: september 19 – 21, 2013, find popchips’ game time demos at select walmart locations nationwide.
can’t find popchips in your local store? order online and save 20% here.
find more tailgating recipes here!