In May, we put out the call. We wanted to your best tailgate recipes, and boy did you deliver.
You gave us dozens of amazing dishes, from appetizers to main courses to desserts. Today, we present the cream of the crop in the form of the 2018 Eleven Warriors Community Tailgate Cookbook.
You'll be armed with the recipes to dominant your tailgate tomorrow and all season long. Your stomach is thankful.
Super Easy Sweet and Sour Meatballs
Courtesy of Taspra
Ingredients
• 1 package of frozen cooked meatballs (between 20-30 ounces)
• 1 12 oz. jar of Heinz chili sauce
• 12 oz. of grape jelly
• Cayenne pepper (optional)
Instructions
• Put frozen meatballs in a crockpot
• In a large sauce pan, mix together the chili sauce and grape jelly. Bring to an almost boil then reduce heat to a simmer. Pour sauce over meatballs in crockpot and cook until heated thru and then keep warm.
• If you’d like a bit more heat to the meatballs, sprinkle a bit of cayenne pepper in at the end to taste.
• Serve directly from crockpot. I usually double this recipe
Spicy Sausage and Cheese Dip
Courtesy of Osurox
Ingredients
• 1 block of queso blanco/white cheese with jalepeños
• 1 jar of pace picante (medium)
• 1 pound of Bob Evans Spicy Sausage
• Dab of cream (half and half works)
• ½ teaspoon of each pepper: black, white, cayenne, crushed red and chipotle
Instructions
• Brown sausage and pat grease off with a paper towel
• Cube entire block of cheese
• Mix sausage, cheese, salsa, peppers and cream into slow cooker
• Heat until cheese is thoroughly melted
• Serve and enjoy
Slow Cooker Buffalo Chicken Dip
Courtesy of GoBucks10
Ingredients
• 1 (8 oz.) package of cream cheese
• 1 cup of cooked chicken breast (drain well if using canned)
• ½ cup of Frank's Red Hot Sauce (or similar)
• ½ cup of ranch dressing
• 2 cups of shredded cheddar cheese
• Tortilla chips, pita chips or veggies
Instructions
• Toss everything in the slow cooker
• Set heat setting to low, heat for 2-3 hours, stirring occasionally
• Serve and enjoy
Jalapeño Stuffed Pretzel Bombs
Courtesy of BUCKEYE3M
Ingredients
• 2¼ teaspoons of active dry yeast
• 12 oz. of warm beer (110-120º)
• 2 tablespoons of granulated sugar
• 3½ cups of all-purpose flour
• 1 teaspoon of kosher salt (bit more for pretzel tops later)
• 2 tablespoons of baking soda
• 2 cups of water
• 1 egg
• 8 oz. of cream cheese
• 8 oz. of shredded Mexican cheese blend (or cheddar)
• 1 (4 oz.) can of dized jalapeños
• 12 oz. of bacon, cooked and chopped into bit-sized pieces
Instructions
• Preheat oven to 450º
• Pour beer into the bowl of a stand mixer fitted with a dough hook, sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
• In a medium mixing bowl combine cheeses, bacon and jalapeños. Mix together. You may need to use a wood spoon to get it well mixed.
• In a small bowl beat egg, set aside. Sprinkle clean counter top with ¼ cup flour. Line a baking sheet with parchment paper or spray with cooking spray. Set aside.
• Add flour and salt to stand mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky.
• Place dough on floured counter top and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First quarter the ball of dough. (Use a bench scraper, but a butter knife would work too.) Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut into 3 pieces. When you are done you will have about 36 pieces.
• Fill a medium (4 cup) bowl with 2 cups of hot water and add baking soda. Place baking sheet, baking soda water and cheese mixture on the counter that you are working on.
• Roll each dough piece (one at a time) into a ball and then flatten it into a circle. Add 1 tablespoon of cheese mixture in the center (recommend a tablespoon scooper). Carefully pull each side over the cheese to create a ‘cheese package’, pinching the edges closed. Roll the dough into a ball. Be careful to make sure you cannot see the cheese through the dough. Tap fingers in flour, pinch any tears and roll again. Set aside and repeat until you have 3 stuffed dough balls. Transfer 3 stuffed dough balls to hot water mixture and allow to set while you prepare the next 3. Prepare the next 3 dough balls. Remove dough balls from water with a slotted spoon and place on prepared baking sheet. Place 3 newly prepared balls into the water and prepare 3 more. Repeat until all dough balls are on the cookie sheet.
• Arrange all pretzel balls on parchment paper so they are not touching. Brush egg wash onto each one and sprinkle with coarse salt.
• Bake for 8-10 minutes until the tops are browned.
• Serve and enjoy
Chinese Chicken Wings
Courtesy of Seattle Linga
Ingredients
• 2 pounds of chicken wings
• 1 cup of flour
• 2 eggs
• ¾ cup of sugar
• ¼ cup of pineapple juice
• ½ cup of vinegar
• ¾ cup of ketchup
• 1 teaspoon of soy sauce
Instructions
• Cut up chicken wings and clean
• Dip in beaten egg and then roll the wings in flour
• Brown wings in oil of choice and then place in baking dish
• Mix the sugar, pineapple juice, vinegar, ketchup and soy sauce; bring to boil on stove
• Preheat oven to 350º
• Pour sauce over browned chicken in dish and bake for 30 minutes
• Serve and enjoy
Cheaters Bacon
Courtesy of Abe Froman
Ingredients
• 1 cup of white flour
• 1 pack of bacon (Hormel Black Label is recommended)
Instructions
• Pour flower into a large bowl
• Cut the pack of bacon in half (lengthwise)
• Drench each half strip in flour (roll around, heavily coating each side)
• Preheat oven to 400º
• Place bacon on cookie sheet
• 15 minutes in, flip each piece
• Bake for another 15 minutes
• Bonus: sprinkle brown sugar or crushed red pepper on the bacon
• Serve and enjoy
Quick and Dirty Baked Pork Ribs
Courtesy of GrandTheftHarley
Ingredients
• Rack(s) of thawed pork ribs – one 3-pound rack will feed four people nicely
• Heavy duty aluminum foil
• A cookie sheet that will fit your grill
• Shaker of McCormick Grill Mates (or similar)
Instructions
• Get your grill to a steady 225-250 degrees F. Fairly easy to do with gas. Charcoal is a little trickier. May have to wait about an hour or so for the coals to burn down to the right temperature range. Also dependent on ambient temperature. A chilly day will take less time for the right temp to be struck. Also, keep your grill out the wind if possible, as it will rob heat and complicate your efforts at stabilizing the temperature.
• Remove the rib rack from its package, rinse, and lay out on a sheet of foil 1 1/2 times the length of the rack. Make sure the shiny side of the foil is facing inward towards the ribs. The steel cookie sheet comes in handy for stability and holding the juices in.
• Sprinkle liberally the McCormick Grill Mates on the bottom and top of the rack. Also OK to have the rack dripping wet when you do this step, as the seasonings will stick better to the meat. Lay rack bottom (concave) side down.
• Fold the sides of the foil inward first, then fold the long sides upward to form a kind of elongated tent over the rack. Seal the top with a couple of tight, narrow folds.
• Put the rack(s) on the cookie sheet and on your grill. Close the grill lid, or keep it partially open as needed to keep at the target temp. The ideal is to keep the temperature low enough to slow-bake the ribs without burning them up. The water sealed with the rack helps to break down the fats and makes the ribs juicy and falling-off-the-bone delicious.
• For one rack only, cook for two hours at 225-250º. With each extra rack, add additional 30 minutes of grill time. Meat temperature should be at least 160º.
• Serve and enjoy
Pulled Pork Chili
Courtesy of NorCal Buckeye
Ingredients
• 1-2 pounds of pulled pork (adjust to preference)
• 10 oz. can of Rotel Chili Fixins
• 15 oz. can of pinto beans, drained and rinsed
• Spices (to taste): garlic powder, onion powder, chipotle powder, ancho powder, cumin, ground mustard
Instructions
• Toss everything into a slow cooker or covered pot on the stove
• Stir occasionally until hot throughout
• Serve with tortilla chips and enjoy
Tortilla Pinwheels
Courtesy of hetuck
Ingredients
• 2 large flour tortillas
• 1 block of cream cheese
• 1 small can of chopped green chiles
• ½ teaspoon of garlic powder
• Hot sauce to taste
Instructions
• Put cream cheese into a mixing bowl; soften in microwave for 10 seconds
• Add chiles, garlic powder and hot sauce
• Spread over the tortillas and roll
• Wrap in plastic wrap and refrigerate until needed
• Remove plastic wrap, cut off the end pieces, then cut into ¼ inch slices and serve
White Chicken Chili
Courtesy of IBLEEDSCARLETANDGRAY
Ingredients
• 4 large skinless, boneless chicken breasts
• 2-3 cans of Great Northern beans
• 2 blocks of pepper jack cheese
• 1 large jar of salsa
• 2 tablespoons of chili powder
• 2 tablespoons of oil
• Salt and pepper
• 1 or 2 cups of shredded cheddar cheese (optional)
• ½ cup of Frank's Hot Sauce (optional)
Instructions
• Fry chicken on stove top and cut into cubes or strips
• Cut pepper jack cheese into cubes or slices
• Add oil to slow cooker and set on medium
• Mix in Great Northern beans, pepper jack cheese, chili powder, salt and pepper, and shredded cheese
• Stir until cheese melts, then add chicken and optional hot sauce
• Continue stirring until well mixed
• Serve with scoops or other chips
Brown Sugar Smokies
Courtesy of Craigfling
Ingredients
• 1 pound of bacon
• 1 (16 oz.) package of little smokie sausages
• 1 cup of brown sugar (or to taste)
Instructions
• Preheat oven to 350º
• Cut bacon into thirds and wrap each strip around a little sausage
• Place wrapped sausages on wooden skewers, several to a skewer
• Arrange skewers on a baking sheet and sprinkle liberally with brown sugar
• Bake until bacon is crisp and the brown sugar is melted
Pork Belly Burnt Ends
Courtesy of Saluki2007
Ingredients
• 8 pounds of pork belly with skin removed
• ½ cup of your favorite BBQ rub
• 1½ sticks of butter (sliced)
• ½ cup of brown sugar
• ¼ cup of honey
• 1 cup of your favorite sweet BBQ sauce
• ¼ cup of apple juice
• ¼ cup of apple jelly
• 1 tablespoon of Frank’s Hot Sauce
Instructions
• Prepare charcoal smoker for indirect cooking at 250-275⁰. Add 2 chunks of Cherry Wood for smoke.
• Remove pork belly from packaging and cube into 1 ½” x 1 ½” pieces.
• Season all sides of the pork belly cubes with The BBQ rub.
• Arrange cubes onto a full size cooling rack and place on smoking grate.
• Smoke pork belly for 2-2½ hours.
• Place each pork belly burnt end into an aluminum pan and cover with brown sugar and honey. Arrange butter in between the pork belly pieces.
• Cover pan with aluminum foil and return to smoker for 1½ hours or until the pieces are tender.
• Combine BBQ sauce, apple juice, apple jelly and Frank's Hot Sauce; mix well into end glaze
• Drain the liquid from the pan and add the glaze to the burnt ends. Toss gently to coat each piece and return to the smoker to set the glaze for 5-10 minutes.
• Serve and enjoy
Three Yards and a Cloud of Cheese Potatoes
Courtesy of MichiBuck12
Ingredients
• 2 pounds of frozen, cubed potatoes
• 16 oz. of shredded cheddar cheese
• 16 oz. of sour cream
• 1 can of condensed cream of chicken soup
• 1½ sticks of butter
• 1 medium-sized onion, diced
• Salt and pepper to taste
• Tony's creole seasoning
• 1 box of Corn Flakes
Instructions
• Mix potatoes, cheese, diced onion, 1 stick of melted butter, salt, pepper and creole seasoning
• Spread mix into 13x9 baking pan
• Crush cornflakes and spread evenly over top until completely covered
• Melt ½ stick of melted butter in microwave and drizzle over the top
• Preheat oven to 375º
• Bake uncovered for one hour or until middle starts to bubble
• Serve and enjoy
Badass Tailgate Samiches
Courtesy of Craigfling
Ingredients
• 1 (12 oz.) package of Hawaiian bread rolls
• 1 pound of shaved Black Forest ham
• 12 slices of Gruyere cheese
• 1 (8 oz.) tb of Philadelphia Chive and Onion cream cheese spread
• ½ cup of melted butter
• 1 tablespoon of Worcestershire sauce
• ½ tablespoon of dried, minced onion
• ¼ cup of Parmesan cheese
Instructions
• Cut all rolls in half; place roll bottoms in 9x134 pan
• Place equal amounts of ham on each roll bottom, top with Gruyere cheese
• Spread generous amount of cream cheese on tops of rolls
• Place roll tops on bottoms, forming samiches
• In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese
• Pour mix over samiches and let sit for at least 20 minutes
• Preheat oven to 350º
• Cover samiches in foil; bake for 20 minutes or until warmed through
• Serve and enjoy
Bourbon Pecan Pie
Courtesy of LoudBuckeyeGirl
Ingredients
• 1 pie crust (the ones in the refrigerator case seem to work better)
• ½ cup of brown sugar
• ½ cup of white sugar
• 1 teaspoon of salt
• 2 cups of pecan halves
• 3 tablespoons of melted butter
• ½ cup of light karo syrup
• 3 eggs, beaten
• 1 teaspoon of vanilla
• 1 tablespoon of bourbon
Instructions
• Preheat oven to 375º
• Mix brown sugar, white sugar and salt together by hand
• Stir in melted butter
• Mix in eggs, karo syrup, vanilla and bourbon
• Add 1 cup of pecan halves
• Place pie crust in a pie plate
• Pour mixture into unbaked pie crust; arrange rest of pecan halves on top
• Bake at 375º for 10 minutes
• Decrease heat to 350º and bake for 25-30 minutes until the pie is set (bake until pie doesn't jiggle)
• Serve and enjoy
Buckeye Fudge
Courtesy of Buck95
Ingredients
• 1 cup peanut butter
• 2 sticks of butter
• 1 teaspoon of vanilla
• 3½ cups of powdered sugar
• 1 bag of chocolate chips
• 7 oz. of sweetened condensed milk
Instructions
• Melt the cup of peanut butter, two sticks of butter and teaspoon of vanilla in the microwave for 90 seconds; mix well
• Mix in the 3½ cups of powdered sugar a little at a time until smooth
• Press into two lightly-buttered 8x8 pans
• Melt 2 tablespoons of butter, the bag of chocolate chips and the 7 oz. of sweetened condensed milk in the microwave for 90 seconds; mix well
• Spread over the peanut butter mixture
• Chill for an hour, then slice and enjoy
Reese's Cookie Brownie
Courtesy of KBonay
Ingredients
• 8 oz. of refrigerated chocolate chip cookie dough
• 12 Reese's Peanut Butter Cups
• 20 oz. of brownie mix, prepared
Instructions
• Preheat oven to 350º
• Prepare brownie batter according to box directions (but do not cook)
• In a greased mini brownie or mini loaf pan (12 slots per tray), press cookie dough into the bottom of each slot
• Put and upside down Reese's Cup in each on top of the pressed dough
• Top by pouring brownie mix evenly over each slot
• Bake for approximately 18 minutes
• Serve and enjoy
Let's eat! Thanks for your contributions and congratulations to GoBucks10 for earning the $75 voucher to Eleven Warriors Dry Goods with his mouth-watering slow cooker Buffalo chicken dip recipe. They will look great while eating well.
For even more recipes, see the epic forum post that started it all.
