Besides touchdowns and cheering, what is the most important thing about college game day? It’s the tailgating spread, of course. It doesn’t matter which team has your allegiance, keeping the food on theme is fun and exciting. Here are some of our favorite tailgate recipes to add to your Saturdays this fall.
1. UGA Red and Black Dip
8 ounces cream cheese
2 tablespoons sour cream
1 cup chopped sun dried tomatoes
1 cup diced black olives
1 cup finely chopped red onion
Mix all ingredients well. Chill & serve with veggies and/or crackers
2. Arkansas Woo Pig Sooey Biscuits
1 ¼ envelope active dry yeast
½ cup warm water
2 cups buttermilk
5 ½ cups all-purpose flour
1 ½ tablespoons baking powder
1 ½ teaspoons salt
½ teaspoon baking soda
¼ cup sugar
¾ cup shortening
2 pounds thinly sliced cooked ham
Honey mustard for garnish
1. Combine yeast and ½ cup warm water in a 4-cup liquid measuring cup, and let mixture stand 5 minutes. Stir in buttermilk.
2. Combine flour and next four ingredients in a large bowl; cut in shortening with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork just until dry ingredients are moistened.
3. Turn dough out onto a well-floured surface, and knead four-five times.
4. Roll dough to 1/2 -inch thickness; cut with a 2-inch round cutter, and place on lightly greased baking sheets. Cover and let rise in a warm place for 1 hour.
5. Bake at 425° for 10 to 12 minutes or until golden. Split each biscuit, and spread evenly Stuff biscuits with ham.
3. University of South Carolina Garnet and Black Salad
1 can whole berry cranberry sauce
1 orange – zest and use juice
1 cup raisins
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1. Soak raisins in orange juice.
2. Add spices and cook over low heat for five minutes.
3. Allow to cool. Add to cranberry sauce.
4. Add orange zest and mix together.
5. Cool in refrigerator for 30 minutes.
4. Ole Miss Mud Brownies
1 (4-oz.) unsweetened chocolate baking bar, chopped
¾ cup butter
2 cups sugar
4 large eggs
1 cup all-purpose flour
3 cups miniature marshmallows
1 container chocolate frosting
1. Preheat oven to 350°.
2. Microwave chocolate and butter in a large microwave-safe bowl at high one to two minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.
3. Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with marshmallows.
4. Prepare Chocolate Frosting. Pour over marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.
5. Roll Tide Hush Puppies
1 ¾ cups cornmeal
4 tbsp flour
1 tsp baking powder
1 tsp salt
6 tbsp chopped onion (optional)
1 egg, beaten
2 cups boiling water
1. Mix dry ingredients. Add onion and beaten egg.
2. Pour boiling water over this mixture. Mix until smooth. Add more water if necessary.
3. Drop by spoonfuls into deep, hot fat.
4. Drain and serve.
6. Rocky Top Sweet Potato Chips
2 sweet potatoes
1. Preheat oven to 400 F.
2. Cut the ends of the potato off and discard. Cut the rest of the potato into round slices about ¼-½ inch thick.
3. Line a baking sheet with aluminum foil and cover with cooking spray.
4. Place slice flat on the aluminum foil.
5. Lightly drizzle the sweet potato slices with olive oil and use a cooking brush to spread and then sprinkle with salt and pepper or cinnamon to taste.
6. Let bake for about 15-20 minutes, then flip the chips over and season. Bake for another 15-20 minutes depending on thickness of slices.
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