LSU Tailgating Recipes

Gameday Drink Ideas

Gameday Food Ideas

The 100 Calorie Margarita (This Ain't No Skinny Girl!)

Tastes just like the real thing, but minus the calories!

Total Time: 10 minutes

Prep Time: 5 minutes

Servings: Individual

Ingredients

1 Pitcher of Properly Mixed Crystal Light Margarita

Silver Tequila of your choice (Jose Quervo & Patron Best)

Dash of Table Salt

Half of a Lime with each drink

Use a Drink Shaker for Best Results

Directions

With a shot glass, two shots of Crystal Light Margarita into a shaker filled with ice, then one shot of Silver Tequila, add a dash of salt (this is key to getting the flavor) and half of a lime squeezed well, then place the lime in the shaker. Shake well for 10 seconds and pour into margarita glass and serve. If you love margaritas but not the calories, this will be your new favorite drink! 

Strawberry Hard-Lemonade

Delicious. Frozen. Hard-Lemonade.

Total Time: 4 hours, 15 minutes

Prep Time: 15 minutes

Servings: 23

Ingredients

1 box (4-serving size) strawberry-flavored gelatin
1 cup boiling water
2 boxes (10 oz each) frozen strawberries in light syrup, partially thawed
1 quart (4 cups) fresh strawberries, hulled
1 can (12 oz) frozen lemonade concentrate, partially thawed
1/2 cup sugar
1 bottle (11.2 oz) hard lemonade 5% alcohol beverage or 1 can (12 oz) lemon-lime carbonated beverage
6 additional bottles (11.2 oz each) hard lemonade 5% alcohol beverage or 1 bottle (2 liters) lemon-lime carbonated beverage or ginger ale, chilled

Directions

1. In 13×9-inch (3-quart) glass baking dish, place gelatin; pour boiling water on gelatin; stir until gelatin is dissolved.
2. In food processor, place strawberries in syrup, fresh strawberries, lemonade concentrate and sugar. Cover; process until smooth. Pour into gelatin. Stir in 1 bottle hard lemonade. Freeze 4 to 6 hours or overnight until slush consistency, stirring after 2 hours.
3. To serve, spoon 1/2 cup slush mixture into each glass; pour 1/3 cup hard lemonade over each. Stir and serve.

"Manti" Mai Tai

This cool concoction is named for Manti Te’o, because it’s strong and intense just like the Notre Dame linebacker. This recipes makes enough for a crowd, so feel free to share!

Recipe Stats

Total Time: 10 minutes

Prep Time: 10 minutes

Cook Time: N/A

Servings: 16

Ingredients
2 cups light rum
1 cup dark rum
1 cup 151 proof rum
1 cup orange curaçao
1 cup almond flavored syrup
1 cup simple syrup
10 limes, juice
1/2 gallon fresh orange juice

Directions
In a large drink cooler combine: rums, curaçao, almond syrup, simple syrup, and lime juice; stir until well combined.
Stir in orange juice.
Serve over ice,  in 8 ounce glasses.
Garnish with pineapple slices, if desired.

Gin Bucket

An easy and tasty drink option that will have all of your friends cheering for more!

Total Time: 30 minutes

Prep Time: 10 minutes

Servings: 25

Ingredients

1.75 liters gin
2 liters Sprite
1 (12 ounce) can frozen lemonade concentrate
1 (12 ounce) can frozen limeade concentrate
2 lemons
3 limes
ice

Directions

1. Slice lemons and limes in rounds.
2. Mix all ingredients together in a bucket or large bowl.
3. Allow to sit/chill for 20 minutes before serving.
4. Enjoy!

Strawberry Sangria

Strawberries lend their sweet flavor to this delicious sangria. Feel free to double (or triple) this recipe if you’re entertaining a crowd.

Recipe Stats

Total Time: 1 hour, 10 minutes

Prep Time: 10 minutes

Cook Time: N/A

Servings: 5

Ingredients
1 750-ml bottle dry white wine
1/2 cup strawberry schnapps
1/4 cup sugar
2 cups sliced fresh strawberries
Ice cubes
Whole strawberries (optional)

Directions
In a 2-quart pitcher stir together wine, strawberry schnapps, and sugar until sugar is dissolved.
Add sliced strawberries.
Cover and refrigerate for at least 1 hour.
Serve in glasses over ice. If desired, garnish with whole strawberries.

 

Island Captain (Rum)

Ingredients

1 part Captain Morgan Parrot Bay pineapple rum
1 part Orange Juice

Preparation

1. Combine Ingredients and mix well.
2. Serve as a single cocktail or a fruit punch.

Summer Beer

6 Bottles of Michelob Ultra, 1 Can of Pink Lemonade Concentrate, Fill Empty Can with 1 1/2 cans of Vodka of Choice, Mix Together, Add bag of frozen mixed fruit and serve. Guaranteed to be a favorite!

​Cajun Lemonade by Nolen Ballard
1 Can of Frozen Lemonade Concentrate, 2 Cups of Rum, 1 Liter Club Soda, 1 tsp. of Tobasco, Mix and Serve over Ice!


Big Game Punch by Brittney Gilmore
2 quarts cranberry juice
1 pound clementines, not peeled, and cut into slices
1/2 teaspoon ground cloves
2 cinnamon sticks
1 quart lemon-lime soda (recommended: Sprite)
1 liter spiced rum (recommended: Captain Morgan's Spiced Rum)

Directions
In a saucepan, bring the cranberry juice, clementines, cloves, and cinnamon sticks up to a boil. Remove the pan from the heat and set aside. This will infuse the tangerines and spices into the juice. Chill the infused juice completely.
In a punch bowl, whisk the chilled juice, soda, and rum together. Chill the punch completely before serving. Serve the punch in a pretty punch bowl and ladle into glasses filled with ice.


Champagne Punch by Tammy Austin
1 can (20-ounce) crushed pineapple in heavy syrup
1 cup fresh lemon juice
1 cup maraschino cherry juice
1 cup dark rum
1/2 cup brandy
1 bottle (750 ml) chilled inexpensive brut Champagne

Directions
In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend. Refrigerate for 30 minutes. Add Champagne just before serving.


​Beer Margaritas
A delicious and inexpensive way to make margaritas for the whole gang! A light beer is recommended for the best flavor.
Total Time: 5 minutes
Prep Time: 5 minutes
Servings: 6

Ingredients
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
¼ cup coarse salt
1 lime, cut into wedges Ice

Directions
1. Rub limes wedges around rim of margarita glasses.
2. Dip rims in salt.
3. Combine limeade, tequila, water, and beer into a large pitcher.
4. Stir until well-blended and limeade has melted.
5. Fill margarita glasses with ice, then margarita mix.
6. Garnish with lime wedges.
7. Adjust with additional water, if needed.


LSSOM Geaux Geaux Juice by Corey Delatte
Ina 5 Gallon Cooler combine 1.5 Gallons of Orange Juice, 2 48oz Cans of Dole Pineapple Juice, 1 750ml of Rum, 1 750ml of Everclear and 6oz. of Grenadine. Shake the cooler well and serve over ice. Enjoy!

Worm Bucket
Ingredients
0.75oz. of Sprite Lemon Lime Soda
1 Dash of Grenadine
1.5oz. of Pineapple Juice
3oz. of Rum

Directions
Add rum to bait bucket with ice, then add other ingredients. Top with a dash of grenadine and 1 gummy worm


Mojitos by the Pitcher by Kacey Mearns
Don’t be selfish, share with your friends! Make mojitos by the pitcher and you’ll ensure that everyone has a great time.
​
Recipe Stats
Total Time: 10 minutes
Prep Time: 10 minutes
Cook Time: NA
Servings: 10
​
Ingredients
10 limes , fresh pulp and juice
30 leaves fresh mint
3/4 cup sugar
1 cup white rum
club soda, chilled
​
Directions
1. Place lime juice, mint and sugar into a pitcher.
2. Using a muddle stick, mash to release mint oils and dissolve sugar into juice.
3. Add rum and lots of ice, topped with club soda.
4. Garnish with fresh mint and lime slices.


Blackberry Mojitos
A fun and tasty alternative to traditional mojitos!
​
Recipe Stats
Total Time:5 minutes
Prep Time: 5 minutes
Servings: 16

Ingredients
3 cups blueberry-blackberry juice blend
2 (12-oz.) cans frozen mojito mix
2 (1-liter) bottles club soda, chilled
1 1/2 cups white rum
3 limes, sliced
1 (12-oz.) package frozen blackberries
Garnish: fresh mint sprigs

Directions
1. Stir together blueberry-blackberry juice blend, mojito mix, chilled club soda, white rum, sliced limes, and frozen blackberries.
2. Serve over ice.
3. Garnish with fresh mint sprigs.


Champagne Sangria
For those tailgates that start a little early, here’s a delicious option – a twist on traditional sangria, and a great way to start the day!

Recipe Stats
Total Time: 2 minutes
Prep Time: 2 minutes
Servings: 6-8

Ingredients
750-ml bottle champagne, chilled
1/2 cup orange juice
2 cups Mint Simple Syrup (recipe follows)
1 lemon, zested and thinly sliced
1 lime, zested and thinly sliced
1/2 cup sliced strawberries
5 fresh mint sprigs
Crushed ice

Directions
1. In a large pitcher, combine the champagne, orange juice, Mint Simple Syrup, lemon zest, and lime zest.
2. Add the sliced strawberries, lemon slices, lime slices, and mint sprigs.
3. Fill glasses with crushed ice and pour the sangria over the top.
4. Serve immediately.

Mint Simple Syrup:
2 cups sugar
2 cups water
1 cup packed fresh mint leaves

In a small saucepan, combine the sugar, water, and mint over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.
Yield: 2 1/2 cups

Bloody Mary Shrimp Cocktail by Corey Delatte

Recipe Stats

Cook Time: 10 Minutes
Prep Time: 15 Minutes
Chill: 1 Hour
Total: 1 Hour, 25 Minutes

Ingredients

1/2 cup vodka
1/2 lemon
2 tablespoons liquid crab boil
2 teaspoons salt
1/2 teaspoon black peppercorn
24 peeled and deveined jumbo raw shrimp with tails
Gator Blood -Bloody Mary Mix

Preparation

1. Combine first 5 ingredients in a medium pot; bring to a boil over medium-high heat. Add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain. Chill shrimp 1 hour. Drench Shrimp with Gator Blood- Bloody Mary Mix.

For additional flavor,
Add Pickled Green Beans, Pickled Okra and Jalapeño Stuffed Olives and maybe Pickled Garlic Pods.

 

Baked Stuffed Jalapeno Peppers by Kacey Mearns

Spicy jalapeños  stuffed with cheesy goodness and topped with bacon. These are really easy and really delicious. This recipes yields a huge  batch, perfect for hosting a crowd.

Recipe Stats

Total Time: 30 minutes

Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 50

Ingredients
25 medium jalapeño peppers
1 (8 oz) package cream cheese, softened
3 cups shredded cheddar cheese
1 1/4 tsp Worcestershire sauce
4 slices bacon, cooked and crumbled

Directions
Preheat oven to 400 degrees.
Cut jalapeño peppers in half lengthwise; remove seeds.
Place peppers in a large pot of boiling water for five minutes; drain well.
In a large bowl combine cream cheese, cheddar cheese and Worcestershire sauce; stir well.
Place one heaping teaspoon of cheese mixture on each pepper half.
Sprinkle with bacon; place on a baking sheet.
Bake for five minutes or until cheese is melted.
Let cool for five minutes before serving.

Cheesy Onion Pinwheels by Kacey Mearns

Pinwheels stuffed with a cheesy onion mixture make for a really yummy appetizer. These are easy to make and even easier to eat, your friends will love them!

Recipe Stats

Total Time: 45 minutes

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 48

Ingredients
3 large yellow onions, chopped
1/4 cup butter
1 (8 oz) package cream cheese, softened
1 (6 oz) package swiss cheese, grated
1 package 10-inch flour tortillas

Directions
In a medium saute pan of medium high heat, melt butter.
Add onions; cook for about 20 minutes, until onions are tender, stirring occasionally.
Reduce heat to medium and add in cream cheese and grated swiss cheese; stir until cheeses melt.
Remove from heat and allow to cool for two minutes.
Spread mixture evenly onto tortillas, leaving a 1/2 inch border around the edges.
Roll up tightly and wrap tightly in plastic wrap; refrigerate overnight.
To Cook: Preheat oven to 375 degrees; grease baking sheet.
Cut tortilla rolls on a diagonal into 1″ pieces.
Place pinwheels upright on baking sheet and bake for 10 minutes or until lightly browned.

Sweet & Sour Meatballs by Kacey Mearns

These sweet and tangy cocktail meatballs are a huge hit on gameday. This recipe is very easy to double, so if you’re really serving a crowd there will be plenty.

Recipe Stats

Total Time: 3 hours, 30 minutes

Prep Time: 10 minutes

Cook Time: 3 hours, 20 minutes

Servings: 12

Ingredients
1 large bag frozen meatballs (about 80 in a bag)
2 Tbs vegetable oil
1 cup onion, chopped
1 1/2 cup packed brown sugar
4 Tbs vinegar
2 tsp lemon juice
1 1/2 cup ketchup
4 Tbs soy sauce

Directions
In a large saucepan over medium high heat cook onions in the oil, until tender.
Stir in brown sugar, vinegar, lemon juice, ketchup and soy sauce; simmer for 20 minutes.
Remove sauce from heat and allow to cool for five minutes.
Place frozen meatballs in a crockpot.
Pour sauce over meatballs.
Set crockpot on high and cook for 3 hours.
Turn crockpot to warm and serve meatballs right out of the slow cooker, with toothpicks.

 

Bacon Wrapped Jalapenos

With only 3 ingredients, this simple and delicious appetizer is always a big hit on game day!

Recipe Stats

Total Time: 15-20 minutes

Prep Time: 10 minutes

Cook Time: 5-10 minutes

Servings: 12

Ingredients
6 fresh jalapeno peppers (halved lengthwise and seeded)
8oz package cream cheese
12 slices bacon

Directions
1. Pre-heat an outdoor grill to high heat.
2. Spread the cream cheese into the jalapeno halves.
3. Wrap one strip of bacon around each stuffed jalapenos; secure with a toothpick.
4. Place onto the grill and cook until the bacon is crispy. Serve warm.

Creamy Chicken Enchiladas Dip

This Mexican-style dip highlights all of the delicious flavors of chicken enchiladas: spicy, cheesy, creamy. It can be served hot or cold, with tortilla chips.

Recipe Stats

Total Time: 40 minutes

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 16

Ingredients
2 cups shredded Rotisserie chicken
8 oz cream cheese, softened
1 cup mayonnaise
8 oz shredded Mexican blend cheese
4 oz can diced green chilis
4 oz can diced jalapeños, drained

Directions
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine all ingredients.
3. Transfer the chicken mixture to a medium baking dish.
4. Bake for 30 minutes, or until the edges are golden brown.
5. Serve warm, with tortillas chips.

​Buffalo Chicken Meatballs

These are seriously the most delicious way to eat buffalo chicken. A melt-in-your-mouth meatball that’s full of flavor, it’s an easy appetizer for your next tailgate.

Recipe Stats

Total Time: 35 minutes

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 8

Ingredients
Meatballs:

1 pound ground chicken
1 small egg
3/4 cup bread crumbs
2 tbs Frank’s buffalo wing sauce
1 tbs milk
2 tbs crumbled blue cheese
salt and pepper
Sauce:

1 1/2 cups Frank’s buffalo wing sauce
3/4 cup blue cheese dressing

Directions
1. In a large mixing bowl combine ground chicken, egg, breadcrumbs, wing sauce, milk, blue cheese, salt and pepper.
2. Using your hands, mix all ingredients until well combined.
3. Form into balls (about 1 tbs each); place on a lightly oiled baking sheet.
4. Bake at 350 for 15-20 minutes.
5. Meanwhile, in a large pot combine wing sauce and blue cheese dressing.
6. Cook on medium-low, until heated through; stirring often.
7. Once meatballs are done baking, gently fold them into the pot of sauce.
8. Continue to cook meatballs until heated through (2-3 minutes), stirring occasionally.
9. Serve hot: 1) on toothpicks with blue cheese for dipping, or 2) with mini buns to make sliders.

Creamy Mexicorn Dip

This recipe is quick and easy, making it a perfect tailgate appetizer. It’s creamy and cheesy, loaded with corn and other veggies, with just a hint of Mexican flavors.

Recipe Stats

Total Time: 1 hour, 10 minutes

Prep Time: 10 minutes

Cook Time: N/A

Servings: 12

Ingredients
2 (11 oz) cans Mexicorn, drained
1 (4 oz) can chopped green chiles
1 green bell pepper, chopped
3 green onions, chopped
2 jalapeños, deseeded and chopped
8 oz Shredded Cheddar Cheese
1 cup sour cream
1 cup mayonnaise

Directions
In a large mixing bowl, combine all ingredients.
Stir until well blended.
Cover and refrigerate for at least 1 hour.
Serve chilled with fritos or tortilla chips.

Pepperoni Pizza Dip

Everything you love about pepperoni pizza – this dip is really easy, and always a huge hit.

Recipe Stats

Total Time: 40 minutes

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 8

Ingredients
1 envelope Lipton “Savory Herb with Garlic Soup Mix”
16oz sour cream
8 oz ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup (1 oz) chopped pepperoni
1 loaf italian or french bread, sliced

Directions
1. Preheat oven to 350 degrees.
2. In shallow 1-quart casserole, combine soup mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni.
3. Sprinkle with remaining 1/4 cup mozzarella cheese.
4. Bake uncovered 30 minutes, or until hot and bubbly.
5. Serve warm with bread.

Beer Mac & Cheese

Adding beer to mac and cheese presents a full-bodied flavor, to go along with the ooey-gooey cheesiness. The breadcrumbs provide a delicious crunchy texture, making this mac and cheese a real crowd pleaser.

Recipe Stats

Total Time: 45-50 minutes

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Servings: 6

Ingredients
2 1/2 cups uncooked whole wheat elbow noodles
2 tbs butter
2 tbs flour
8 oz milk
8 oz amber beer
8 oz freshly grated cheddar cheese
4 oz freshly grated parmesan cheese
1/4 teaspoon smoked paprika
pinch of nutmeg
black pepper, to taste
1/2 cup panko (Japanese) bread crumbs
10 large basil leaves, chopped for garnish

Directions
1. Preheat oven to 375 degrees.
2. Boil pasta, according to package directions. Subtract about 2 minutes from cook time as pasta will continue to cook in oven.
3. In a medium saucepan over medium heat, melt butter.
4. Whisk in flour to make a roux; cook until bubbly and golden in color (about 2 minutes).
5. Add milk and beer into saucepan, whisking constantly until well blended; add cheeses and stir until melted.
6. Turn heat down to medium and continue to stir, cooking for 5-6 minutes while mixture thickens.
7. Stir in pepper, paprika and nutmeg.
8. Drain noodles once they have finished cooking; transfer to a casserole dish.
9. Pour cheese mixture over top of noodles, folding gently to combine.
10. Top with panko bread crumbs.
11. Bake for 25-30 minutes, until golden and bubbly.
12. Remove from oven and let cool for 5 minutes; garnish with fresh basil.

Jalapeno Pinwheel Poppers

These are a huge hit at football parties. The creamy, spicy flavors of poppers transformed into a savory pinwheel.

Recipe Stats

Total Time: 30 minutes

Prep Time: 15 minutes

Cook Time: 14-16 minutes

Servings: 32

Ingredients
4oz cream cheese, softened
1/4 cup chopped fresh cilantro
2 to 3 tablespoons finely chopped sliced jalapeño chiles (from 12-oz jar)
2 tablespoons finely chopped green onions (2 medium)
1/8 teaspoon salt
1 can (8oz) refrigerated crescent dinner rolls

Directions
1. Heat oven to 375 degrees.
2. In small bowl, mix cream cheese, cilantro, jalapenos, green onions, and salt until well blended; set aside.
3. Unroll dough; separate into 2 long rectangles.
4. Place 1 rectangle on long cutting board; press perforations to seal.
5. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges.
6. Starting with one long side, roll up rectangle; press seam to seal.
7. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet.
8. Repeat with remaining dough rectangle.
9. Bake 14 to 16 minutes or until light golden brown; remove immediately from cookie sheet.
10. Serve warm, with desired dipping sauce (ranch or sweet chili sauce).

 

Gumbo Dip by Kacey Mearns

All the intense Cajun flavors of traditional gumbo, combined into a creamy dip that is to die for. Serve with crackers and a side of Louisiana hot sauce, for those that like a little kick!

Recipe Stats

Total Time: 45 minutes

Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: 16

Ingredients
4 tbs unsalted butter
1 large bell pepper, seeded and diced
¾ cup sliced okra pods
2 ribs celery, diced
6 green onions, chopped
1 clove garlic, minced
1½ tsp Cajun seasoning
1½ lbs large shrimp, peeled, deveined and chopped
8 oz cream cheese
½ cup grated Parmesan cheese
crackers, for serving

Directions
Preheat the oven to 400 degrees.
In a large skillet over medium-high heat, melt butter.
Add bell pepper, okra, and celery to pan; sauté until softened, about 6 minutes.
Stir in the green onions, garlic, and Cajun seasoning; cook 1 minute more, just until fragrant.
Stir in the shrimp, cream cheese, and Parmesan.
Stir over low heat until the cream cheese is melted and everything is evenly mixed.
Spoon the mixture into a baking dish.
Bake for 25 minutes, or until hot and bubbly.
Serve warm with crackers or toasted crostinis.

Pasta-laya (Spaghetti Jambalaya) by Corey Delatte from Luzianna State Skool of Misfitz

12-15 lbs. of pork or Chicken (diced 1"-2"), 6 lbs Smoked Sausage, 6 cans Cream of Celery, 4 cans Dawn Fresh Mushroom Sauce (or 2 cans Condensed Gravy), 3 cans Rotel Hot, 10 Onions Chopped, 5 lbs #4 Spaghetti, 1 Gallon Water, 12 oz. Cooking Oil, Kitchen Bouquet, Salt, and Pepper.
​
In a 10 gallon pot, add 8 oz. cooking oil and diced meat and cook slowly until fully cooked. Remove and add sausage and cook for 15-20 minutes then remove. In the same pot add chopped onions and bell peppers. Cook on medium until wilted and brown. (Leave in Pot)
Add 3 cans of Rotel and 1/4 bottle of Kitchen Bouquet and simmer for 40 minutes. Stir every 5 minutes to prevent bottom from sticking. Then add 1/2 gallon of water, cream of celery, mushroom sauce and bring to a low boil and cook for 30 minutes. Add spaghetti and 1 1/2 teaspoons of salt, 1 teaspoon red pepper, and 1/2 gallon water. Bring back to a boil and cut fire down to low boil. Stir every 5 minutes to prevent bottom from sticking. Cook tme about 25 minutes. Enjoy!
​
​
Cajun Alligator Sauce Piquante by KOC-RPH, Featured on NBC Today Show
2 1/2 pounds alligator meat, cut into 1-inch cubes
1 cup vegetable oil
1 cup flour
3 cups fresh cut onions
2 cups diced celery
1 cup diced green bell pepper
1/4 cup minced garlic
2 (10- ounce) cans RoTel
2 quarts of chicken stock (see recipe)
Salt and cracked black pepper to taste
1/4 cup chopped parsley
3/4 cup sliced green onions
​
In a heavy-bottomed pot, heat vegetable oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved.
Add alligator and sauté 10 minutes or until well browned. Stir in onions, celery, bell pepper and minced garlic and sauté 3 to 5 minutes or until vegetables or wilted.
Stir in RoTel and chicken stock, blend well, then season to taste with salt, pepper, granulated garlic and hot sauce. Bring mixture to a rolling boil then reduce heat to medium. Simmer 2 hours or until meat is tender, adding water or chicken stock to retain volume if necessary.
Add parsley and green onions and adjust seasonings to taste using salt, pepper and granulated garlic. Serve hot over steamed, long grain white rice. Makes 6 servings


Buffalo Chicken Pasta Salad by Kacey Mearns
Recipe Stats
Total Time: 1 hour, 15 minutes
Prep Time: 15 minutes
Cook Time: NA
Servings: 12

Ingredients
1 cup blue cheese dressing
1 cup Frank’s hot sauce
1 16oz box rotini pasta
5 celery stalks, chopped
1 red onion, chopped
1 rotisserie chicken, pulled and chopped
salt and pepper, to taste

Directions
1. Boil pasta according to directions on box.
2. Drain pasta and flash with cold water to stop the cooking process; let cool.
3. In a small mixing bowl, combine blue cheese dressing and Frank’s hot sauce.
4. In a large mixing bowl, combine pasta, chicken, celery, and red onion.
5. Slowly add in the dressing/hot sauce mixture to the pasta mixture, until well incorporated.
(If you prefer spicier, add more Frank’s hot sauce at this point.)
6. Add salt and pepper, to taste.
7. Refrigerate for one hour, serve cold.


Baked Pimiento Cheese Spread by Kacey Mearns
Served warm and full of flavor, you can’t go wrong with a tasty pimiento cheese spread.

Recipe Stats
Total Time: 35-40 minutes
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Servings: 16

Ingredients
1 1/2 cups mayonnaise
1/2 (12oz) jar roasted red peppers – drained, chopped
1/4 cup chopped green onions
1 jalapeno pepper, seeded and minced
1 (8oz) block extra-sharp Cheddar cheese, shredded
1 (8oz) block pepper Jack cheese, shredded

Directions
1. Preheat oven to 350 degrees.
2. In a large bowl, stir together first four ingredients.
3. Stir in cheeses, until well blended.
4. Spoon mixture into a lightly greased 2-quart baking dish.
5. Bake for 20 to 25 minutes or until dip is golden and bubbly.
6. Garnish with fresh cilantro leaves, if desired.
7. Serve hot, with French bread cubes, crackers, or veggies


Jalapeno-Mustard Dipping Sauce by Corey Delatte
(Great for Hot Chicken Tenders)
Makes 1 Cup.

Ingredients
3/4 Cups of Mayonnaise
2 Tablespoons Jalapeno Pepper Jelly
1/4 Creole Mustard

Mix all ingredients together until blended


Bacon Ranch Cheese Ball by Kacey Mearns
Bacon, ranch, and cheddar might be the best flavor combination ever. Oh, and the cream cheese and nuts are a nice addition too.
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Recipe Stats
Total Time: 1 hour, 10 minutes
Prep Time: 10 minutes
Cook Time: NA
Servings: 24
​
Ingredients
2 cups shredded cheddar cheese
2 (8oz) packages of cream cheese, softened
1 cup chopped bacon or real bacon bits
1 packet of ranch dressing mix
1 cup chopped pecans
​
Directions
1. Using an electric mixer, beat softened cream cheese until slightly whipped.
2. Add packet of ranch dressing mix, stir until well blended.
3. Fold in bacon bits and shredded cheese, until combined.
4. Using your hands, form cheese mixture into a ball.
5. Wrap entire ball in plastic wrap, place in freezer for about 15 minutes.
6. Remove plastic wrap and roll in the chopped pecans until completely covered.
7. Tightly wrap cheese ball with new plastic wrap; refrigerate until ready to serve.
8. Serve cold, with crackers.


Sweet Chili Cocktail Meatballs
A tangy and slightly spicy twist on your average cocktail meatballs. This super simple appetizer is perfect for gameday… but you may need to double the recipe, these are sure to go quick.

Recipe Stats
Total Time: 3 hours, 5 minutes
Prep Time: 5 minutes
Cook Time: 3 hours
Servings: 15

Ingredients
1 (12oz) bottle Frank’s Sweet Chili sauce
1 (10oz) jar grape jelly
1 bag of frozen meatballs (about 40-50 per bag)

Directions
1. In a small mixing bowl, combine chili sauce and grape jelly.
2. Place frozen meatballs in slow cooker.
3. Pour sauce over the top.
4. Cover and cook on HIGH for 3 hours.
5. Turn to warm and serve right out of the slow cooker, with toothpicks.

Deep Fried Turkey by Corey Delatte

Use Extreme Care when deep frying Turkeys. The hot oil could boil over and catch fire or even burn on contact.

1. In a turkey fryer pot, heat peanut oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over.
2. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Apply Cajun Injector (butter garlic) throughout the breast, thighs and legs.
3. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
4. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey.
5. Maintain the temperature of the oil at 325 to 350 degrees F and cook turkey for 3 1/2 minutes per pound.
6. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C).
7. Finish draining turkey on a large platter layered with food-safe paper bags.

Jalapeno Artichoke Dip by Kacey Mearns

This dip is perfect for football season… creamy, cheesy, spicy. You’ll be the MVP of the tailgate when you show up with this hot appetizer!

Recipe Stats

Total Time: 45 minutes

Prep Time: 10 minutes

Cook Time: 35 minutes

Servings: 8

Ingredients
1 (14oz) can of artichoke hearts, drained and chopped
1 (4oz) can of diced jalapeños, drained
1 (4oz) can of diced green chilies
1 cup of mayonnaise
8 oz parmesan cheese, grated
8 oz cream cheese, softened

Directions
Preheat oven to 350 degrees.
In a large mixing bowl, combine all ingredients; stir until well blended.
Transfer mixture to an 8 x 8 casserole dish; bake until lightly browned and bubbly, about 35 minutes.
Serve hot, with crackers.