Entries in Recipes (23)


Game Time Stadium Nacho Cheese

Mmmmmm, nachos.  We've all had nachos at some point at a stadium, and while overpriced, DAMN they taste good.  Never enough cheese, never enough peppers, but they are delicious.

Enter Brad McCormick.  As he tells it:

Growing up I always loved getting nachos at the stadium, the cheese was different than any kind sold in stores, if you have had it, you know what I'm talking about.  A few years ago I had a Superbowl party and wanted the same stuff served in the stadium and couldn't find it anywhere except from a restaurant depot in a massive quantity. So I ordered a huge 10-can, served it up and everyone loved it, but I had a few months supply left over. I finally found it in smaller packaging through Gehl's, this is one of the companies that services the stadium concession industry. Last year I got married and served it up at my wedding in the trays you get at the stadium topped off with jalapenos. I thought why not make the whole experience available to anyone anywhere, so the Game Time Stadium Nacho Cheese Party Pack was born. 



After receiving these, I immediately tore into them.  Preperation is as simple as you'd imagine: Heat the cheese, eat the cheese!  I chose to heat the cheese in a pan on the stove, but you could microwave it, etc.

You can buy the cheese in a single pack, a three pack, a six pack, or the best deal: a season pack (12).  You can get the Party Pack-Gift Kit.  This would make a great gift for any man-cave, as it comes with a pack of nacho cheese, two bags of tortilla rounds, a can of sliced jalepenos, and 4 serving trays.


I happened to have a batch of homemade pretzels cooking when I got my Game Time Party Pack.  I served up the nachos to rave reviews, and we even used the cheese with the pretzels.  Top shelf!

You can check Game Time Stadium Nacho Cheese at their site:

You can also follow them on social media:

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Seattle Seahawks Jello Shots!

Just in time for the Super Bowl, Seattle Seahawks jello shots.


3 oz Berry Blue Jello
3 oz Lime Jello
2 Packets Knox Gelatine 
2-1/2 cups Vodka 
2-1/2 cups Boiling Water
1 cup Pina Colada Mixer (such as Mr. and Mrs. T's) 
5-10 drops of Blue Food Coloring (optional, but makes to colors darker like Hawks Colors)
5-10 drops of Green Food Coloring (optional, but makes to colors darker like Hawks Colors)

Check out the full recipe at:



Corndog Bites, Artichoke Dip, Chili & Puppy Chow

This post is from our friend Aimee D with Gridiron Girl (, @gridirongirlorg).  She has been kind enough to share some of her families go to recipes for the tailgating season.


  •  2 boxes Jiffy Corn Muffin Mix
  • 2 eggs
  • 2/3 milk
  • 2 tbsp honey
  • 18 little smokies (or 18 slices of hot dog, about 3/4?)

Preheat oven to 400 degrees.  Spray three mini muffin pans generously with cooking spray or line with mini cupcake liners.  Prepare muffin mix according to directions and stir in honey.  Fill each muffin cup about 2/3 full.  Cut little smokies in half and put in the center of the muffin batter.  Bake for 8 minutes.  Allow to cool in the pan for a couple of minutes then serve with ketchup and mustard.  If you are making these the night before like I did, you can reheat them in the oven of wrap them in foil and heat in a pan over medium heat on your grill.

This dip is adapted from a beautiful layered dip my friend Alicia makes.  I’m just too lazy to layer it.
  • 1 1/2 packages (12 oz) neufchatel or cream cheese
  • 1/2 cup diced roasted red peppers
  • 1 small jar marinated artichoke hearts (if you don’t have marinated ones, just use plain and add a couple tablespoons of italian dressing)
  • 1/2 packet of ranch dip mix
Add all ingredients to a food processor and mix until the dip is a slightly lumpy texture.  Serve with crackers or bread.

My mother-in-law raised four kids and they were social, so she was often cooking for a crowd.  I can always count on her to make large portions and this chili is no exception. This recipe makes a lot of chili, but don’t worry, you will eat it because it is delicious. I’ll post a picture of my bowl loaded with chili, cheese, Fritos and green onions later.
  • 1 very large (1 gallon) can chili con carne
  • 1 equally large can tomato sauce
  • 3 cans kidney beans
  • 3 cans pinto or chili beans (or 2 pkgs dry beans, soaked overnight)
  • 3 cans diced tomatoes with onions and green peppers
  • 2 cans diced tomatoes with lime and cilantro
  • 3 cans Ro-Tel (or tomatoes with green chiles)
  • 1 large onion, finely chopped
  • 3 lbs cooked ground beef or turkey
  • 3 tsp chili powder
  • salt & pepper to taste
Mix all ingredients in an 18 qt. roasting oven.  Cook on medium heat for 30 minutes (about 350 degrees).  Turn the oven to low (200-250 degrees) and cook for another 1 1/2 hours, stirring regularly to avoid burning on the bottom.  Serve chili topped with shredded cheese, sour cream and crunched up Fritos or tortilla chips.

My friend Jessica and her mom made this treat all of the time when we were growing up.  We regularly request Jess makes it these days when we go on trips together. It is an addictive snack and I could eat an entire batch!
  • 9 cups rice cereal (Chex, Crispix, etc)
  • 1/4 cup butter
  • 1 cup chocolate chips
  • 1/2 cup peanut butter
  • 1 tsp vanilla
  • 2-3 cups powdered sugar
Pour cereal into a large bowl.  Melt butter, chocolate chips and peanut butter in a sauce pan over low heat until smooth.  Remove from heat and stir in vanilla.  Pour mixture over cereal and stir well.  Dump cereal into an extra large zipper bag or plastic container with a lid.  Add powdered sugar and close container or bag.  Shake and turn until cereal is coated with powdered sugar.  You can then spread the mixture on wax paper to cool if needed but I usually just pour it from the bag into a large bowl and it is cool enough.




Meat Turtle with Bacon Armor

What do we have here?  The meat turtle with bacon armor!

Start by forming a patty out of hamburger, or better yet, Johnsonville brat burger patties.  Cut hotdogs in half, and putting three slices in each end for the feet.  Bring the tail to a point.

Now get out your bacon and make a bacon weave, and wrap the patty and hotdogs with it to provide the armor.

Toss on a grill or in the oven.


Avocado & Bacon Sammies

Lyell from shared a great recipe for Avodado & Bacon Sammies:


  • AppleGate organic bacon (or any other organic bacon). If you can't find organic bacon, regular bacon works just do your own research on the healthiest, least processed brand in your area.
  • 4-6 Avocado's (You may need less or more depending on the amount of servings you need)
  • Juice from one lime (may need more depending on serving size)
  • Salt and Pepper
  • 1-2 bags of Romaine Hearts


  1. Cook bacon as flat as possible. There are many ways to do this but using a heavy skillet or a bacon press is the best option. Set aside on paper towel to cool, making sure to keep bacon as straight as possible.
  2. While the bacon is cooking, de-pit avocados and place avocado in a bowl. Add juice from lime and salt and pepper to taste, mix well.
  3. Peel off strips of romaine hearts, rinse and set aside.

Assembly Required:

There's a couple of different ways to go about this:

  1. Take 4 strips of bacon (2 for top, 2 for bottom), spread guacamole over the 2 bottom pieces of bacon and top with remaining 2 pieces of bacon. This can be a bit messy to eat, so you can use the romaine hearts as a wrap.
  2. Take just 2 pieces of bacon (1 for top, 1 for bottom), repeat steps above and then use romaine hearts either as a wrap or a "taco".
  3. Cut bacon strips into 2 inch pieces and make "mini" bite size sammies. (see picture above)

Either way you go, you have BACON and delicious avocado. I mean, how can you go wrong? Additional toppings could be: 

  • Homemade pico de gallo
  • Grilled chicken
  • Jalapenos
  • Sweet Peppers

Black Bean Corn Flautas with Cilantro Lime Dip

From the TailgateFan:

Try out this recipe for one of my favorite game-day appetizers: a zesty, filling dish that will keep the crowd happy. Black Bean Corn Flautas with Cilantro Lime Dip – makes about 30 flautas.

2 cups frozen corn
1 15oz can black beans, rinsed
2 cups Monterrey Jack cheese, shredded
2 tablespoons cilantro, chopped
4 green onions, chopped fine
1 jalapeno, chopped fine
1 teaspoon ground cumin
½ teaspoon chili powder
Dash of cayenne pepper
Pinch of salt & pepper
1 package of wonton wrappers

Preheat the oven to 425 degrees. Combine all of the ingredients (except the wrappers) in a large bowl. To assemble the flautas, place a tablespoon of the mixture onto one of the wonton wrappers. Roll tightly, and wet the edge of the wrapper with a bit of water, pressing to seal. Repeat until you are out of mixture or out of wrappers.

Place the flautas seam-side down on a cookie sheet that has been sprayed with cooking spray. Once all of the flautas are on the baking sheet, spray the tops with cooking spray. Bake until browned, about 15 minutes. Serve warm with salsa or cilantro lime dip (recipe follows).

For the Dipping Sauce
Makes about ½ cup of dipping sauce
Adapted from Big Girls Small Kitchen

4 ounces plain Greek yogurt
½ lime, zest & juice
Large handful of cilantro
2 garlic cloves, pushed through a garlic press or chopped fine
¼ teaspoon chili powder
¼ teaspoon cumin
Salt & pepper to taste

Combine all ingredients in a food processor and pulse to combine. Serve cold alongside the flautas





Armadillo Eggs

The crew over at Inside Tailgating have a nice recipe for a tailgating snack... Armadillo Eggs:

Primary Ingredients

* 1 lb. hot bulk pork sausage
* 8 oz. shredded Cheddar cheese
* 8 oz. shredded Monterey Jack cheese
* 1/2 cup sliced jalapenos, or to taste
* 1 1/2 cups baking mix (Bisquick)
* 1 6-oz. package pork-flavor Shake ‘n Bake (optional)

1. In medium bowl, thoroughly mix sausage, cheddar cheese, 1/2 the Monterey Jack cheese and baking mix.

2. Shape a biscuit-size piece of the sausage dough into a 1/4-inch thick patty. Place 2 slices of jalapeno peppers and a pinch of Monterey Jack cheese in center of patty and wrap it around the filling. Seal well. Repeat for remaining peppers.

3. Roll prepared jalapeno peppers in Shake ‘n Bake (optional) to give the Armadillo Eggs a crispy crust like an armadillo shell.

4. Bake in a preheated 325° oven on a lightly greased baking sheet until browned, about 25 minutes.



Top 10 tailgating recipes has a list of their top 10 tailgating recipes.  They have the standby items such as wings and burgers, as well as a few surprises.

Check it out:


Sweet & Spicy Peanuts

This is a great mix of salty / sweet, with a little heat.


  • 2 cups peanuts
  • 1 cup sugar
  • 1/2 cup water
  • 2 teaspoons salt
  • 2 teaspoons cayenne pepper


  1. Mix all ingredients in a pan over medium heat
  2. Stir until most of the moisture from the water is gone, leaving a thick syrup
  3. Cover a baking sheet with foil, and spread peanut mix onto the foil
  4. Put sheet into a pre-heated oven at 300*
  5. Stir after 15 minutes, put back in
  6. Let bake for another 15 minutes
  7. Remove and let cool

 If you have a recipe you want to submit for consideration for the Recipes section, please visit our Submit A Story.


Buffalo Chicken Dip / Spread

This is a great recipe as a dip, or even better, to spread on top of a burger!


  • 8 oz Package Cream Cheese (softened)
  • 1/2 cup Ranch Dressing
  • 1/2 cup Buffalo Wing Sauce (choose the heat that suits you)
  • 1/2 cup Shredded Mozzarella Cheese
  • ~ 1-1.5 lb Chicken, Shredded (I use chicken breast from my smoker)


  1. Place cream cheese into your cooking vessel, and stir to soften.
  2. Mix in dressing, wing sauce, cheese and chicken
  3. Cooking method can vary.  Put in an oven at 350 for ~20 minutes (bubbly).  You could also cook in a crock pot on low until it is gooey.

Another method, which we do at tailgates is to cook in a disposable pan on the grill while we cook our other foods.