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Home > Tailgating Recipes
Tailgating Recipes
Check Out Our Tailgating Recipes

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Butterscotch Peanut Butter Bars
Ingredients
  • 1/2 cup (1 stick) butter, room temperature, plus more for greasing
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup plus 1/4 cup creamy peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup quick-cooking oatmeal
  • 6 ounces butterscotch chips (about 1 cup)
  • 1 cup confectioners' sugar
  • 4 tablespoons milk
Directions

Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with butter.

Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.

Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.

Apple-Bourbon Cocktail

2 oz      Kentucky straight bourbon whiskey (Makers Mark)

2 oz      apple juice

1 oz      honey bourbon (Wild Turkey American Honey)

1 oz      apple liqueur (DeKuyper Luscious Red Apple)

2          dashes bitters

 

Fill a cocktail shaker halfway with ice. Add bourbon, juice, honey bourbon, apple liqueur and bitters. Shake vigorously for 5 to 10 seconds. Strain into a glass. Serve immediately.

Pumpkin Bread
  • 5 Eggs
  • 1-1/4 cups canola oil
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 packages (3 ounces each) cook-and-serve vanilla pudding mix
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 tsp salt

In a large bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans.  Bake at 325° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 5 mini loaves (8 slices each).



Chocolate Cheese Cake Squares

1   box chocolate cake mix

1  stick butter

1  egg

 

Melt butter, let cool slightly.  Stir in cake mix and egg.  Press dough in bottom of greased 9 x 13 pan.

 

Mix together:

1  box powdered sugar

1  8oz. pkg cream cheese, softened

2  eggs

Pour over dough in pan

Bake at 350 for 35 – 40 minutes.  Cool completely before cutting

Top with chocolate or raspberry syrup (optional)
Squash Dip

6 cups   water

Salt         to taste

8              yellow squash, sliced

1              yellow onion, sliced

1 lb         ground pork sausage

1 can      cream of mushroom                                                                                          

1 lb         Velveeta Mexican flavored cheese

 

Preheat oven to 375 degrees. In a large saucepan, bring water and salt to a boil. Add squash and onion, and cook until tender. Drain. In a skillet, brown sausage. Drain. In a large bowl, combine squash, onion, sausage, mushroom soup and cheese, stirring until the cheese is melted. Transfer mixture to a 9x13 dish. Bake for 35-40 minutes. Serve warm with tortilla chips.

Powerhouse Punch

2    parts applejuice

1    part orangejuice

1    part pineapplejuice

1    part Vodka or Rum (optional)

 

Mix together, pour over ice.  Garnish with fresh strawberries and pineapple
Loaded Baked Potato Dip

14     slices bacon

1       16-oz container sour cream

Click to see savings2       cups shredded sharp Cheddar cheese

Click to see savings1/3   cup sliced fresh chives

2       teaspoons hot sauce

Click to see savingsGarnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper

Click to see savings

 Cook bacon until crisp, drain on paper towels. Cool 10 minutes; crumble.  Mix together sour cream and hot sauce. Stir in bacon cheese and chives.  Cover and chill for 1 to 24 hours before serving. Garnish, if desired, with crumbled bacon, chives and cracked pepper. 

Serve with your favorite cracker or chip.
Rainy Day Ribs

1   slab baby back ribs

1   12 ounce can Coca Cola

BBQ Sauce (we used Sweet Baby Ray’s Original) 

 

Remove membrane from back of ribs.  Cut into pieces.  Place ribs in a 6qt cast iron or other heavy dutch oven.  Pour Coke over ribs, cover and cook on medium about one hour, flipping/stirring occasionally.

Pour off any excess liquid.  Add your favorite BBQ sauce and heat on low an additional 10 to 15 minutes.
Marshmallow Puffs

¼ cup    Sugar

2 Tbsp   All Purpose Flour

1 tsp      Cinnamon

2 cans    Crescent Rolls

16           Large Marshmallows

¼ cup    Butter

 

Glaze:

½ cup    Powdered Sugar

½ tsp     Vanilla

3 Tbsp   Milk

 

Preheat oven to 375 degrees. Spray 16 muffin cups with nonstick cookingspray. In a small bowl, combine sugar, flour and cinnamon. Separate rolls into16 triangles. Dip 1 marshmallow in butter; roll in sugar mixture. Placemarshmallow on shortest side of triangle. Roll up starting at the shortestside. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip1 end in remaining butter and place butter side down in sprayed muffin cup.Repeat with remaining marshmallows.

 

Bake at 375 degrees for 12 minutes or until golden brown. Place foilunder muffin pan to guard against spills. Remove from oven; cool 1 minute.Remove from muffin cups; place on wire rack set over wax paper. In a smallbowl, blend powered sugar, vanilla and milk for desired consistency. Drizzle over warm rolls.

Pepperoni Puffs

¾  cup flour

¾  teaspoon baking powder

1   tablespoon Italian seasoning

¼  teaspoon salt

¼  teaspoon red pepper flakes  

¾  cup whole milk

1  egg, lightly beaten

1  cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

½  cup chopped pepperoni

½ cup store-bought pizza sauce (for dipping)

 

Preheat oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together flour, baking powder, Italian seasoning, salt and red pepper flakes.  In a separate bowl, whisk together the milk and egg then add to flour mixture.  Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

 

Stir the batter again and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Microwave the pizza sauce until warmed. Serve puffs with pizza sauce for dipping.

Chicken Bacon Wraps

1 ¼  pounds boneless, skinless, chicken breasts (about 4 breasts)

1 pound  sliced bacon

2/3 cup firmly packed brown sugar

2 tablespoons chili powder

1 tablespoon garlic powder

 

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar, chili powder and garlic powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake at 350 for 30 to 35 minutes.  For crisper bacon place under the broiler for 5 minutes after baking.   (These also cook great on the grill)

Chocolate Toffee Cake

1 box                     Chocolate Cake Mix

1 box                     White Chocolate Pudding Mix

1-1/3 cup             Apricot Nectar or Water

½ cup                    Oil

3                            Eggs

1 tub                     Cool Whip

½ cup                    Caramel Sundae Topping

½ cup                    Chocolate Sundae Topping

½ cup                    Heath Toffee Bits

 

Preheat oven to 350 degrees. Spray a 13x9 pan with vegetable oil spray and set aside.

Place the cake mix, pudding mix, nectar, oil and eggs in a large mixing bowl. Blend until well combined. Pour the batter into the pan and bake 25-30 minutes or until done. Let the cake cool completely then poke holes into the cake with the handle of a wooden spoon. Pour the caramel and chocolate topping over the cake, allowing the topping to run into the holes. Spread the Cool Whip evenly over the cake and sprinkle with toffee bits. Cover the cake and store in the refrigerator until time to serve.

 

Pizza Dip

8 oz  Cream Cheese (room temperature)

1/2 cup  Sour Cream

8 oz.  Italian Cheese Blend

14.5 oz.  Diced Tomatoes

1/4 tsp  Onion Powder

1/4 tsp.  Garlic Powder

1 Tbsp.  Italian Seasoning

1/2 tsp.  Salt

1/2 tsp.  Pepper

12  Pepperoni slices

4 slices  Cooked Bacon, chopped

Preheat oven to 350 degrees.  In a blender, combine tomatoes, garlic, onion, Italian seasoning, salt and pepper. Blend until pureed. Set pizza sauce aside.

In a medium bowl, combine cream cheese, sour cream and 2 oz. of shredded cheese. Mix well until well combined.

Spread cream cheese mixture in an even layer over a 8x8 baking dish or pie plate. Pour blended pizza sauce over cream cheese mixture and evenly distribute with a spatula. Sprinkle remaining shredded cheese over pizza sauce. Top pizza dip with bacon and pepperoni. Bake for 20-25 minutes until cheese is browned and bubbly.

Spiked Root Beer Float

1 or 2 ounces vodka

5 ounces root beer

Vanilla ice cream

 

Put a scoop of ice cream in a mug, mix vodka and root beer, pour over ice cream and enjoy!

The Early Times Mint Julep Recipe

2 cups sugar

2 cups water

Sprigs of fresh mint

Crushed ice

Early Times Kentucky Whisky

Silver Julep Cups

Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

Tangerine Cosmo

1.5 oz Skinny Girl tangerine vodka
0.5 oz Cointreay orange liqueur
0.5 oz Finest Call bar syrup lite
2 lime wedges
1 oz cranberry juice
1 lime wheel

Squeeze juice from lime wedges into the mixing glass and discard limes. Add remaining ingredients to the mixing glass. Fill mixing glass two-thirds full with ice. Pour into tin, cap and shake vigorously for 10 seconds. Strain into a chilled martini glass and garnish. Garnish: one lime wheel (floating).

Taco Soup

1 lb ground beef, browned and drained

28 oz. can crushed tomatoes

15 ¼ oz. can corn, undrained

15 oz. can black beans, undrained

15 ½ oz. can red kidney beans, undrained

1 envelope dry Hidden Valley Ranch Dressing mix

1 envelope dry taco seasoning

1 small onion, chopped

tortilla or corn chips

shredded cheese

sour cream

 

Combine all ingredients except chips, cheese and sour cream in slow cooker.  Cover.  Cook on low 4 to 6 hours.  Garnish individual servings with chips, cheese and sour cream.
Captain Rodney's Peachtree Chicken Cheese Dip
  • 1- 8 ounce package of cream cheese (softened)
  • 1/2 cup of bleu cheese dressing
  • 1/2 cup of shredded mozzarella cheese
  • 2- 12-14 ounce cans of white chunk chicken
  • 1/2 cup of Captain Rodney's Peach Barbeque Boucan Sauce
  • 1 tablespoon of hot sauce (optional)
  • Combine softened cream cheese, bleu cheese dressing, mozzarella cheese and Captain Rodney’s Peach Barbeque Boucan Sauce. Add hot sauce to taste, if desired. Add chicken, mix well and bake for 20 minutes at 350°. Serve with celery sticks, carrots and crackers.

    BBQ Ranch Chicken and Cheese Roll Ups

    1       Roll Pillsbury Pizza dough in dairy case
    ¼      Cup prepared Bacon Ranch dressing
    2       Cups prepared shredded BBQ chicken
    ¼      Cup chopped fresh cilantro leaves
    ¾      Cup shredded Cheddar cheese

    ¾      Cup shredded Monterey Jack cheese

    Extra dressing for dipping

    Preheat oven to 350 degrees. Open can of dough and press into rectangle. Spread ranch dressing evenly over dough and layer with chicken, cilantro and cheese. Start at long end and roll dough into a log shape. Use a sharp knife, cut into 1 inch pieces and place onto a greased baking sheet. Bake for 20 minutes or until golden brown. Serve with a side of ranch dressing for dipping.

    Peanut Butter Cup Brownie S'mores

    Ingredients

    • 1 Brownie mix
    • Oil
    • Eggs
    • Water
    • 1 cup marshmallow creme
    • 8 chocolate covered peanut butter cups

    Directions

    Preheat the oven to 350 degrees F. Spray a 13 by 9 baking dish.

    Using an electric mixer, combine brownie mix and ingredients needed per the box and mix well. Spoon it into the baking dish and bake for 30 minutes. Let cool completely, then cut into 16 squares.

    Heat a grill or grill pan to medium heat.

    Spread the marshmallow creme evenly over 8 brownies, and top with the chocolate covered peanut butter cups. Top with the remaining brownies. Wrap each brownie sandwich in heavy-duty aluminum foil. Grill for 4 minutes, turning once. Unwrap and serve immediately.

    Cheesy Shrimp on Grits Toast

    Ingredients

    3 (14 oz.) cans chicken stock
    1 1/3 cups quick-cooking grits
    1/2 cup Parmesan cheese, grated
    1/2 teaspoon salt
    2 tablespoons butter, melted
    1 (8 oz.) package cream cheese, softened
    1 tablespoon half-and-half
    1/2 cup Italian cheese blend
    1/2 lb. shrimp, peeled, deveined, fully cooked and chopped

    Directions

    Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in Parmesan cheese and salt. Remove from heat. Spoon grits into a greased 9x13-inch baking pan. Cover, and chill at least 2 hours, or until firm.

    Preheat Oven to 400ºF.

    Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grits rounds on pan. Bake for 15 minutes. Turn grits, and bake 15 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.)

    In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in Italian cheese blend and shrimp. Top each grits round evenly with shrimp mixture. Broil 5 minutes, or until lightly browned and heated through.

    Baked Brown Sugar Chicken Wings

    2 pounds chicken wings

    2 tablespoons olive oil

    2 teaspoons brown sugar

    1 teaspoon onion powder

    2 teaspoon garlic powder

    2 teaspoon chili powder

    2 teaspoon smoked paprika

    1 teaspoon salt

    1 teaspoon pepper

    1/3 cup roasted red pepper, chopped

    2 ounces goat cheese

    2 tablespoons sour cream

    1/4 teaspoon salt

     

    DIRECTIONS:

    Preheat oven to 425 degrees.  Line a baking sheet with foil.

    In a bowl, combine olive oil, brown sugar, onion powder, garlic powder, chili powder, paprika, salt and pepper.  Place chicken wings and mixture in a large Ziploc bag, marinate for at least 30 minutes.

    Place the wings onto prepared baking sheet and bake for 25 minutes, turn once halfway through baking.

     

    To make the dipping sauce, combine the roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified.

     

    Serve wings immediately with dipping sauce

    Godiva White Chocolate Pudding Shots

    1 box    White Chocolate Instant Pudding, 3.4 oz

    2 cups    Milk

    2 Tbsp   Godiva White Chocolate Liquor

    Strawberries

    Whipped topping

    Beat pudding mix and cold milk with whisk for 2 minutes. Fold in liquor and set aside. Slice strawberries, thin, with an egg cutter. Take any size shot glass and fill half the glass with pudding, layer strawberries, then another layer of pudding. Finish with whipped topping and garnish with a chocolate stick.

    Liquor may be omitted or substitute any fruit.

    Tomato Bacon Tartlets

    1 cup   Mayo

    1 bag   Hormel Cooked Bacon pieces

    2 cups  Mexican Blend Cheese

    1 can   Rotel, drained

    4 dash  Worchestershire Sauce

    3 pkg   Mini Fillo Shells

    Preheat oven to 350 degrees. Mix first 5 ingredients together in bowl. Place fillo shells on a baking sheet and fill each shell with the mixture. Bake for 15 minutes.

    Tailgate Tea

    3 oz   Lemonade

    2 oz   Sweet Tea

    1 oz   Firefly Sweet Tea Vodka

    In highball glass, mix above ingredients. Add ice and enjoy.

    Parmesan-Pecan Fried Chicken

    2 lb. Chicken Breast Tenders

    1 cup Buttermilk

    1 cup  Ground Pecans

    2/3 cup Yellow Cornmeal

    2/3 cup Parmesan Cheese, grated

    1 Tbsp. Cajun Seasoning

    1 Tbsp. Paprika

    2 Large Eggs

    Vegetable Oil

    Place chicken and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove chicken and discard buttermilk. Combine pecans and next 4 ingredients in a shallow bowl. Dip chicken in eggs; dredge in pecan mixture, shaking off excess. Pour oil to depth of 1-1/2 inches in a cast-iron skillet. Heat to 350 degrees. Fry chicken, 2-3 minutes or until golden brown. Drain on a wire rack over paper towels.                   

    Beef Brisket

    1 bottle liquid smoke

    1 tsp garlic salt

    1 tsp salt

    1 tsp pepper

    1.5 cup vinegar

    7.5 lb beef brisket

    Place brisket in 9x13 pan. Mix liquid smoke, garlic salt, salt, pepper and vinegar together and pour over meat. Cover with foil, place in refrigerator and marinade overnight. The next morning, add 1 cup water and cover tight. Cook 250 degrees for 8 hours. Remove from oven and drain liquid.  Brisket will easily pull apart. Add your favorite BBQ sauce, cover and cook 20-30 minutes on 350 degrees. Serve with fresh bakery rolls.

    Hot Roast Beef Party Sandwiches
    1/2 cup finely chopped walnuts
    2 (9.25 oz) packages dinner rolls
    2/3 cup peach perserves
    1/2 cup mayo-mustard blend
    3/4 lb thinly sliced deli roast beef, chopped
    1/2 lb thinly sliced Havarti cheese
    Salt and pepper to taste

    Preheat oven to 325 degrees. Heat walnuts in a small nonstick skillet over medium-low heat , stirring often, 5-6 minutes or until lightly roasted. Remove rolls from packages do not separate rolls). Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of rolls; sprinkle with walnuts. Spread mustard-mayonnaise blend on cut sides of bottom of rolls; top with roast beef and cheese. Sprinkle with salt and pepper, if desired. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.  Bake at 325 degrees for 30 minutes or until cheese is melted. Slice into individual sandwiches. Serve immediately.

    Note: To make ahead, prepare recipe as directed without cooking,wrap in aluminum foil, and freeze up to 1 month. Thaw overnight in refrigerator, and bake as directed.
    Tailgate Toasts
    1 lb      Sausage
    1 lb      Velveeta cheese
    1 Tbsp  Worcestershire sauce
    1/4 tsp   Garlic Powder
    1 loaf      Party Rye or Pumpernickel bread

    Cook sausage until no longer pink.  Drain sausage and put in food processor.  Pulse until sausage is crumbled into very small pieces.  Transfer to bowl and add Worcestershire and garlic powder.  Cut Velveeta into small pieces and add to sausage.  Microwave for 30 seconds and then stir to combine.  Spread a heaping teaspoon onto each piece of party bread.  Freeze at this point for future use or broil 3-5 minutes in the oven and serve.  If you freeze them, allow to thaw before broiling in the oven.
    S'more Clusters
    6 bars      Hershey's milk chocolate bars, broken into pieces (1.55 oz each)
    8 ea         Graham crackers, coarsely chopped
    2 cups      Miniature marshmallows

    Place candy pieces in medium microwave safe bowl. Microwave at medium for 1-2 minutes, or until chocolate is melted when stirred. Stir in marshmallows and graham crackers pieces until well coated. Drop by spoonfuls into miniature paper muffin cups. Cover; refrigerate until firm. Makes about 30 cups.
    Chicken Caesar Salad Bites
    2 cups Finely chopped cooked chicken 1/2 cup Arugula, chopped 1/4 cup Caesar dressing 2 Tbsp Lime juice Fresh ground pepper to taste 5 oz Parmesan cheese, shredded 2 Tbsp Parmesan pita chips, crushed Parchment paper Stir together chicken and next 3 ingredients. Stir in pepper to taste. Cover and chill up to 2 days. Preheat oven to 350 degrees. Spoon Parmesan cheese by rounded teaspoonfuls, 1 inch apart, onto parchment paper lined baking sheets. Bake 10-12 minutes or until golden brown. Cool on baking sheets 15 minutes. Spoon chicken mixture onto Parmesan cheese rounds. Top with crushed pita chips.
    Captain Rodney's Cheese Bake
    1/2 cup     Mayonnaise
    8 oz          Cream cheese
    2 cups       Grated cheddar cheese
    2               Green onions - chopped
    6                Ritz crackers - crushed
    8 slices       Bacon - cooked and crumbled
    1/2 cup      Captain Rodney's Pepper Glaze

    Mix mayo, cream cheese, cheddar cheese and green onions together and place in greased quiche pan or oven safe platter.  Top with crackers and bake at 350 degrees for 15 minutes.  Top with bacon and drizzle Captain Rodney's glaze on top.  Serve warm with crackers.
    Cheddar Bacon Ranch Pulls
    1 loaf     Unsliced loaf of sourdough bread
    8 oz       Cheddar cheese, thinly sliced
    3 oz bag Oscar Mayer real bacon bits
    1/2 cup   Butter, melted
    1 Tbsp    Ranch dressing mix

    Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

    Oreo Bonbons
    1 pkg            Oreo cookies
    8 oz               Cream cheese
    1 pkg             Dark and/or white almond bark

    Using a food processor, crush the oreos into a fine texture and place in a mixing bowl. Melt the cream cheese in the microwave for 1 minute then mix with the crushed oreos. Using an electric hand mixer, blend thoroughly. Roll the mixture into 1 in. balls and place on wax paper. Refrigerate for an hour or more to harden prior to dipping in chocolate. When ready for dipping, melt the almond bark per instructions. Using toothpicks, dip the oreo balls in the chocolate and place on wax paper (cover up the toothpick holes with a dab of chocolate). Take contrasting chocolate and decorate the tops. Refrigerate to harden.
    Bacon Cheddar Muffins
    1-3/4 cups       All purpose flour
    1/2 cup            Shredded cheddar cheese
    1/4 cup            Sugar
    2 tsp                Baking powder
    1/4 tsp             Salt
    1/4 tsp             Ground red pepper
    1                      Egg, beaten
    3/4 cup            Milk
    1/3 cup            Cooking oil
    6 strips             Bacon, cooked crisp and crumbled

    Spray muffin pan with nonstick spray or line pan with bake cups. In a bowl, stir together flour, cheese, sugar, baking powder, salt and red pepper. In a small bowl combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just till moistened (batter should be lumpy). Fold in the crumbled bacon. Fill cups even to the top. Bake 20-25 minutes at 400 degrees.  Serve warm. Makes 8 large muffins.
    Mini Buffalo Chicken Sandwiches
    3 lbs       Chicken Breast, cooked and pulled
    24 ea       Mini Rolls

    Hot Wing Sauce
    2 cups     Frank's red hot sauce
    1/4 cup    Distilled white vinegar
    1 Tbsp     Honey
    4 Tbsp     Butter

    Celery Blue Cheese Slaw
    2 cups      Green cabbage, shredded
    1 cup        Carrots, shredded
    1 cup        Celery, shaved
    1/2 cup     Onions, diced
    1/4 cup      Parsley
    1 tsp          Salt
    1/2 tsp       Black pepper
    1 cup         Blue Cheese Dressing

    Prepare the Celery Blue Cheese Slaw by combining all the ingredients and mix well. Place in the refrigerator until ready to assemble sandwiches. Mix hot sauce, vinegar, honey and butter together in a sauce pan and whisk until well combined.  Bring to a simmer and remove from heat. Toss the pulled chicken in the buffalo hot sauce and warm in a heavy sauce pan. Toast the mini rolls and assemble the sandwiches by spooning the chicken on the bun. Top with the celery blue cheese slaw and serve.
    Sausage and Cheese Tartlets
    1 lb mild ground pork sausage
    1-1/4 cups shredded Monterey Jack cheese
    1-1/4 cups shredded sharp Cheddar cheese
    1 bottle Ranch dressing - 8 oz.
    1 tsp. red pepper
    4 pkg. frozen mini phyllo shells

    Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain. Combine sausage and next 4 ingredients in a large bowl. Fill each shell with a heaping teaspoonful of sausage mixture, and place on ungreased baking sheets. Bake at 350 degrees for 8-10 minutes.
    Tartlets can be made in advance and frozen; just fill the shells with sausage mixture and cover for freezer. When ready to serve, bake frozen tartlets at 350 degrees for 10-15 minutes. Makes 6 dozen.
     
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