10 Texas-Sized Tailgating Recipes to Score Big this Season!
In Texas, football is king. And around these parts, whether you’re under the Friday night lights or watching football Saturdays or Sundays, the sport just brings people together. There’s nothing quite like the pride and camaraderie of gathering together to celebrate your team. Let’s kick off this glorious season and get ready to tailgate! Whether you’re hosting a sumptuous half-time spread at home or looking for some quick bites to take on the road, the Brumbaugh’s team has gathered up some tasty recipes you’ll want to try right away on your own crew. No matter which team ends up winning, we think you’ll end up the ultimate victor with this simple yet flavorful menu.
How Do I Estimate Food for My Tailgate?
That’s a great question and we don’t want anyone to go hungry. In our years of entertaining, we suggest this simple formula for appetizers or quick finger foods.
Estimating Appetizer Quantities
If you’re organizing a snacks-focused gathering, we suggest offering approximately 8 to 12 appetizers per person. Should your menu also feature substantial main courses like burgers, barbecue, hot dogs, or pizza, a slight adjustment can be made, and you can aim for around 6 appetizers per person to strike the perfect balance.
Crinkle Cookies — A Brumbaugh’s Winner
Courtesy of Lil Luna and Brumbaugh’s.
Get your taste buds ready for a winning play with Brumbaugh’s cherished Chocolate Crinkle Cookies — a tailgating twist on a classic favorite. The Brumbaugh’s family has taken this fave recipe and added in their own special additions for a fudgy, delicious delight. Baked to game-day perfection, they’re the ultimate treat to enjoy while cheering on your team or sharing the excitement with fellow fans.
Ingredients:
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- ½ cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 1⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered sugar
- 1 bag of semi-sweet chocolate chips
- 1 bag of Reese’s chips
Directions:
- In a medium bowl, combine granulated sugar, cocoa powder and oil and beat with a hand mixer on medium speed until mixed together.
- Add eggs one at a time, beating until well combined after each addition. Stir in vanilla.
- In a separate bowl, combine flour, baking powder and salt.
- Add dry ingredients to the wet ingredients and stir until well combined. Mix in chocolate chips and Reese’s chips.
- Chill for 1 hour.
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
- Place powdered sugar in a bowl. Scoop out and roll dough into 1-inch balls and roll in powdered sugar until well coated. Place on the prepared cookie sheet.
- Bake for 9–11 minutes.
- Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool completely.
Sheet Pan Party Nachos
Courtesy of One Hundred Dollars a Month
Any game, football or not, seems so much more festive if nachos are involved. Now you can go old school and get the liquid nacho cheese variety at the concession stand, but why settle if you can eat something glorious like this instead? The trick to this recipe is using extra ingredients to tweak the flavors according to your taste buds. And the best part? Assembling and cleanup is absolutely minimal.
Ingredients:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pound cooked shredded chicken
- 1 package taco seasoning (My DIY Taco Seasoning Mix is the bomb!)
- 1 regular-size bag of tortilla chips
- 1 can black beans, drained and rinsed
- 1 cup corn kernels, frozen & thawed or fresh
- 1 1/2 cups shredded cheese (I used Monterey Jack and cheddar—Pepper Jack would be yummy, too)
- 1 tomato, diced
- 1 jalapeno, sliced thin
- Sour cream
Directions:
- Preheat oven to 400 F. Line a baking sheet with parchment paper or a Silpat and set aside.
- Heat oil over medium-high heat in a large skillet. Saute the garlic until fragrant 1-2 minutes and then stir in the chicken and taco seasoning. Stir until well combined. You can add a bit of water if the chicken is too dry, but you don’t want it watery.
- Spread chips evenly onto the baking sheet. Top with chicken, black beans, corn and cheese. Bake for about 5 minutes or until heated through with melted cheese. Top with tomato, onion, jalapeno, and sour cream.
Sausage and Cream Cheese Pinwheels
Courtesy of All Recipes
These little bites of joy are rollin’ up all the savory goodness of cream cheese and dare we say — sausage! — into one irresistible and flaky spiral. These will go quickly so we suggest tripling the recipe at the very least.
Ingredients:
- 1 pound bulk pork sausage
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 (8 ounce) package cream cheese, softened
Directions:
- Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, about 10 minutes; drain and discard grease.
- Spread dough from one package crescent rolls out onto a work surface; pinch perforations together to create a single sheet of dough. Spread 1/2 of the cream cheese over the dough, leaving a 1/2-inch margin on each edge. Sprinkle 1/2 of the cooked sausage evenly over cream cheese. Starting at a long edge, roll dough around filling into a log; wrap in plastic wrap or parchment paper. Repeat to make and wrap a second roll. Refrigerate rolls until firm, at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Remove rolls from the refrigerator and unwrap. Cut rolls into 1/2-inch-thick slices and place onto a baking sheet.
- Bake in the preheated oven until golden brown, 10 to 15 minutes.
Ham and Cheese Sliders
Courtesy of The Pioneer Woman
Sliders are synonymous with football parties, packing a punch in every mouth-sized bite. What makes these infamous melty and meaty wonders a little extra special are the jalapenos added to give it a little one-two Texas punch. Whether you’re serving this to your football-watching party or your son’s high school team, you’ll want to make extra.
Ingredients:
- 16 oz. package dinner rolls, sides attached
- 1/3 c. mayonnaise
- 2 tbsp. dijon mustard
- 1 tbsp. chopped, pickled jalapeños
- 2 tsp. honey
- 4 oz. thinly sliced Swiss cheese
- 8 oz. thinly sliced ham
- 4 oz. thinly sliced cheddar cheese
- 1 tbsp. olive oil
- 1 tsp. poppy seeds
- 1 tbsp. chopped chives
Directions:
- Preheat the broiler on high. Remove the rolls from the packaging in one piece. With a serrated knife, cut crosswise through the center of the rolls at once, to divide the top half from the bottom (keeping the sides of the rolls intact). Place both halves cut side up on a baking sheet and broil for 1 to 2 minutes until lightly toasted. Set aside.
- Reduce the oven temperature to 350˚F. Mix together the mayonnaise, mustard, jalapeños, and honey in a small bowl.
- On the same sheet tray, spread the cut sides of the rolls with the mayonnaise mixture. On the bottom sides of the rolls, lay out the Swiss cheese slices in a single layer, slightly overlapping if needed. Then, lay the ham slices in an even layer over top, followed by the cheddar cheese. Cover with the top half of the rolls.
- Brush the tops of the rolls all over with olive oil and sprinkle with poppy seeds. Cover the sheet tray and bake for 10 minutes. Uncover the tray and bake for 10 to 15 more minutes or until the cheese is melted and the tops of the rolls are golden and toasted. Sprinkle all over with chives. Cut along the lines of the rolls into individual sliders and serve immediately.
Pimento Cheese Dip
Courtesy of The Toasty Kitchen
Are you even a Southerner if you haven’t savored the delight of pimento cheese? Let us introduce you to this timeless Southern essential. Pimento cheese boasts a velvety blend of shredded cheddar, mayo, cream cheese, and a medley of tantalizing extras – think onions, hot sauce, and pimentos.
Chill this sensational pimento cheese and team it up with crackers, bread, veggies, or even tortilla chips at your upcoming gathering. Brace yourself, for this utterly addictive, bursting-with-flavor dip is bound to disappear first from the spread!
Ingredients:
- 8 ounces extra sharp cheddar cheese, freshly grated
- 8 ounces sharp cheddar cheese, freshly grated
- 8 ounces cream cheese, softened
- ½ cup mayonnaise
- 4 ounces jarred pimentos, diced
- 2 tablespoons minced onion
- 1 teaspoon hot sauce
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Directions:
- In a large bowl, add all of your ingredients. Using a hand mixer, stand mixer, or a wooden spoon, beat until evenly combined.
- Taste and add more hot sauce, salt, and pepper as desired.
- Transfer to a serving dish and serve immediately with crackers and veggies, or store in the refrigerator until ready to serve.
Pigskins in a Blanket
Courtesy of Delish
Not just for the kids at your party, these mini hot dogs are always a hit. What’s even better is the football shaped-appetizer arrangement. Hungry yet? Get ready to roll with these.
Ingredients:
- 1 egg
- 2 TB water
- 2 tubes crescent rolls
- 2 pkgs. Lit’l Smokies, whatever flavor you like
- 1 tsp Kosher salt
- 1 tsp pepper
- Yellow mustard
- Ketchup, optional
Directions:
- Preheat the oven to 375.
- In a small bowl, make an egg wash by beating the egg with water & set aside.
- Line a large rimmed baking sheet with parchment paper or foil. Separate crescent rolls. Starting at the point, slice each crescent roll into 3 strips.
- Place a Lit’l Smokie on the wide end of each triangle & roll up.
- Arrange the pigs in a football shape, side by side, on the baking sheet. They should all be touching.
- Brush with the egg wash & sprinkle with salt & pepper.
- Bake for 15-20 minutes, until golden. Draw lines in the center of the pigskin with mustard to form the laces of a football. Let cool for 10 minutes. Serve with ketchup for dipping, if desired.
Black Bean and Corn Salad
Courtesy of Dinner at the Zoo
This colorful salad serves so many different purposes — is it an appetizer with tortilla chips, a side dish, a salad? We say all three. Dig in and try it to see why it’s the one you’ll try again and again.
Ingredients:
- 2 cans black beans drained and rinsed
- 1 1/2 cups corn kernels fresh, frozen or canned
- 1/4 cup red onion minced
- 1 red bell pepper diced
- 1 avocado peeled, pit removed and diced
- 1 jalapeno ribs and seeds removed, then minced
- 1/3 cup cilantro leaves chopped
- 1/3 cup olive oil
- 1/4 cup lime juice
- 2 teaspoons honey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Directions:
- Place the black beans, corn, red onion, red bell pepper, avocado and jalapeno in a large bowl.
- In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin and salt and pepper.
- Pour the dressing over the beans and vegetables and toss gently to coat. Best chilled in the refrigerator for 4 hours prior to serving.
Buffalo Chicken Meatballs
Courtesy of Pure Wow
Indulge in a flavor-packed experience with these Buffalo Chicken Meatballs — a tantalizing twist on a classic favorite but with a little less mess than wings. These bite-sized wonders deliver a spicy kick and tender goodness, making them the ultimate crowd-pleaser for any gathering or game-day spread.
Ingredients:
- 4 tablespoons olive oil, divided
- 2 celery stalks, finely minced
- ½ white onion, finely minced
- 1 egg, lightly beaten
- 1 tablespoon mustard
- 1 pound ground chicken
- 1 cup bread crumbs
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 6 tablespoons butter
- ¾ cup Buffalo-style hot sauce
- 1 cup blue-cheese dressing (optional)
Directions:
- In a small skillet, heat 1 tablespoon of the olive oil over medium heat. Add the celery and onion, and cook until tender, 3 to 4 minutes. Let cool to room temperature.
- In a medium bowl, mix the cooled celery mixture with the egg, mustard and ground chicken to combine. Add the breadcrumbs, salt and pepper; mix to combine.
- Form the mixture into 1-inch balls. Heat the remaining 3 tablespoons of olive oil over medium heat. Add the meatballs and cook until golden brown all over, 2 to 3 minutes per side (8 to 10 minutes total). Shake the pan to roll the meatballs around in the hot oil to ensure they’re fully cooked through.
- In a medium pot, melt the butter over medium heat. Add the hot sauce and whisk to combine until smooth. Toss the meatballs in the sauce to coat.
- Serve the meatballs warm with a side of blue-cheese dressing (if using). The meatballs can be made up to two days ahead and gently reheated on the stove or in the microwave.
Bacon Guacamole
Courtesy of Pure Wow
Yes, bacon on guacamole. Why? Because you can. This dip takes two favorites and combines them for an addictive explosion of flavors that’ll have you reaching for more with every crispy, creamy bite.
Ingredients:
- 6 pieces of bacon
- 2 avocados
- 1 tablespoon lime juice
- 1 red onion, chopped
- 1 cup chopped fresh cilantro
- 1 garlic clove, minced
- 1 teaspoon chili powder
- Kosher salt and freshly ground black pepper
Directions:
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil and arrange the bacon on it. Cook the bacon until crisp, 10 to 12 minutes, then let cool to room temperature. Chop the bacon.
- In a large bowl, mash the avocados with a fork.
- Stir in the lime juice, red onion, cilantro, garlic and chili powder. Crumble the bacon and mix in. Season with salt and pepper.
Football cookies
Courtesy of Delish
Get ready to score a touchdown of flavor with these Football Cookies — the perfect game-day treat that combines deliciousness with team spirit. These delectable cookies are sure to have everyone cheering for more!
Ingredients:
For the cookie dough:
- 3 c. (360 g) all-purpose flour, plus more for surface
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 c. (2 stick) butter, softened
- 1 c. (200 g) granulated sugar
- 1 large egg
- 1 tbsp. milk
- 1 tsp. pure vanilla extract
For the icing:
- 3 c. powdered sugar
- 1/4 c. light corn syrup
- 1/4 c. milk, plus more for thinning
- 1/4 tsp. pure vanilla extract
- Brown food coloring
- Brown sanding sugar
Directions:
- In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, beat butter and sugar until fluffy. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined.
- Shape into a disk and wrap in plastic. Refrigerate for 1 hour.
- When ready to roll, preheat the oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Cut out shapes with a football shaped cookie cutter and transfer to prepared baking sheets. Freeze for 10 minutes (so your shapes hold while baking!).
- Bake cookies until the edges are lightly golden, 8 to 10 minutes. Let cool completely.
- Meanwhile, make icing: In a medium bowl stir together powdered sugar, corn syrup, milk, and vanilla. Measure out 1/4 cup of icing and set aside.
- To remaining icing, add food coloring and stir until desired color is reached. Place about 1/3 of brown icing in a piping bag fitted with a small round tip and outline cookies with icing.
- To remaining brown icing, add a teaspoon of milk at a time until icing is a good consistency to flood. Add icing to another piping bag fitted with a small round tip. Fill in cookies with thinner icing. Sprinkle cookies with sanding sugar while still wet.
- Transfer white icing to a pastry bag fitted with a small round tip and pipe laces onto footballs. If cookies are still too wet to pipe laces on you can place cookies in the freezer for 15 to minutes to help harden, then pipe laces.
