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Tailgating

Waffle Pops - Tailgating

Ingredients

Steps

Nutritional Information

Nashville Chicken and Waffle Pops

Preheat waffle iron on medium. Cut chicken tenders into 16 bite-size pieces; thread each piece onto a skewer.

Prepare waffle mix following package instructions (using water, oil, and egg). Coat waffle iron with spray. Dip skewered chicken into batter, covering completely; place 3–4 skewers at a time on waffle iron, 1 inch apart. Cook 3–4 minutes until golden and 165°F. Repeat with remaining skewers.

Combine wing sauce, relish, and sriracha. Drizzle waffle pops with maple syrup; serve with sauce.

*Note: Some waffle mixes may require different measures of liquid ingredients. Adjust as needed

Potato Skin Bites - Tailgating

Potato Skin Bites

Place potatoes in microwave-safe bowl; cover and cook on HIGH 8–10 minutes until tender. Let stand 10 minutes to cool. Chop chives, if using; cut cheese into 1/2-inch cubes.

Preheat oven to 400°F. Slice 1/8 inch off sides of potatoes and scoop about 1–2 teaspoons of flesh from inside, leaving a border and discarding scooped-out potato. Place potatoes on baking sheet, then fill with cheese. Drizzle with oil and sprinkle with salt; bake 5–8 minutes until cheese is bubbly. Let stand 10 minutes to cool.

Combine sour cream, cream cheese, 1/4 teaspoon pepper, bacon, and 2 tablespoons chives until blended. Spoon 1 teaspoon mixture on top of each potato; sprinkle with remaining 1/4 teaspoon pepper and 1 tablespoon chives. Serve.

Fried Deviled Eggs - Tailgating

Fried Deviled Eggs

Preheat oven to 400°F. Place butter in small, microwave-safe bowl; microwave on HIGH 30 seconds or until melted.

Lay pizza dough flat on work surface. Spread butter evenly over dough, then top with remaining ingredients. Fold over 1 side of dough (about 2 inches wide) and pat down folded side; continue to fold over until seam is on bottom.

Cut 1/2-inch slits in top of dough about 2 inches apart; place on baking sheet. Bake 15 minutes or until golden. Warm pasta sauce for dipping, if using. Serve.

Big Pepperoni Bread Stick - Tailgating

Big Pepperoni Bread Stick

Easy Empanadas - Tailgating

Easy Empanadas

Place empanada discs on counter to thaw [or cut each piecrust into 5 (4-inch) discs]. Drain olives.

Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add ground beef; cook and stir 4–5 minutes, stirring to crumble meat, until no pink remains and beef is 160°F. Add oregano, cumin, red pepper, garlic, and onions; cook 2–3 minutes until onions have softened.

Stir in olives, raisins, tomato sauce, salt, and pepper; reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and cool to room temperature (about 15 minutes).

Top each dough disc with 1/4 cup meat mixture; brush edges with egg. Stretch dough and fold over filling, crimp edges with a fork to seal.

Preheat remaining 1/4 cup oil in large sauté pan on medium-high 4–5 minutes. Place 4 empanadas in pan; cook 2–3 minutes on each side until golden brown and centers are hot. Repeat with remaining empanadas. Serve with avocado cilantro dressing (if using).

Note: Empanadas can be baked at 425°F 12–15 minutes until golden brown, instead of fried, if desired.

Taco Chicken Roll-Ups - Tailgating

Taco Chicken Roll-Ups

Scoop cream cheese into small pieces and place in medium bowl to soften. Shred chicken breast meat (2 cups). Chop cilantro. Add all ingredients (except tortillas) to cream cheese; mix with electric mixer on LOW until blended.

Divide mixture evenly among tortillas and roll up tightly. Place seam-side down on baking sheet; refrigerate 15 minutes or until chilled. Cut each roll into 10 (1-inch) pieces. Serve.