Game Day Tailgating: Fan-Favorite Snacks


Game Day Entertaining By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating BrandGame Day Entertaining

October 28, 2017

Alabama & Auburn Off

Fan-Favorite Snacks

Rich marinara & cheese topped game day specialties are guaranteed to tackle those linebacker-sized appetites. Alabama & Auburn may have the week off but there’s still plenty of gridiron action to catch on the flat screen. Open your doors & let the crisp Fall air in then cozy up with a few warm-from-the-oven specialties. Game Day Meatball Grinders pack a mean punch even though they’re served in miniature submarine sandwich buns. The homemade meatballs take a about 10 minutes to prepare & can be made well in advance. Simply brown them in a little oil, simmer in sauce & run them under the broiler to quickly melt the cheese. If humble pie is more your speed, Ultimate Supreme Pizza Dip will not disappoint. Topped with a blend of meats, vegetables & cheeses, there’s something for everyone to go wild over. Be certain to finish strong. Pumpkin Spice Bunting Crackers not only feature one of the seasons best spice blends but they can also be arranged on a platter or tailgating table to serve as an effortless decoration. Weave a bit of ribbon or twine to & fro then place the treats over the top to complete the beautiful pass. 

The Game Plan

Prepare the meatballs up to 2 days ahead of time. Cover & chill.
Once cooked, hold on the Warm setting in a slow cooker, if desired.

The pizza dip can be layered & topped in the dish up to 1 day ahead.
Bake the dip just before guests arrive.

The crackers can be made several days in advance.
Make a double or triple batch depending on the size of your crowd.

When tailgating at home, utilize some of your more special serving pieces.
Mason jars work overtime as beverage jars & condiment containers.

Add a bit of game day style to the table with a few swags of Football Bunting.
Pennant Swizzle Sticks make a fun garnish for any drink served.  

Game Day Entertaining: Game Day Meatball Grinders & Ultimate Supreme Pizza Dip By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Southern Lifestyle Entertaining & Tailgating Brand Tailgating Expert Game Day Hostess Writer Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Alabama Crimson Tide Football Original Recipes, Crafts & Tailgate Party IdeasThe Menu

Fan-Favorite Snacks

Melty cheese snacks filled with spicy marinara sauce are always crowd pleasers when tailgating. These hearty recipes are perfect for hosting a houseful of football fanatics who plan to catch all of the gridiron action on the television. Meatball subs & pizza dip will keep appetites satisfied while the kids can enjoy a little sweet treat all their own.

Game Day Meatball Grinders
Ultimate Supreme Pizza Dip
Pumpkin Spice Bunting Crackers 

Crostini Toasts * Pita Crackers
Pineapple-Bourbon Slushies

Game Day Entertaining: Meatball Grinders & Ultimate Supreme Pizza Dip By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickGame Day Meatball Grinders
makes 8 servings

The Basic Fundamentals

Prepare & form the meatballs up to 2 days ahead of time. Cover & chill. Brown them & proceed with the recipe as directed just before meal time.

1 {16-oz} package hot Italian sausage
1/2 lb 80% lean ground beef
3/4 cup soft bread crumbs
1/2 cup finely grated Parmesan
1/2 tsp kosher salt
1/2 tsp crushed red pepper flakes
2 eggs
2 Tbsp vegetable oil
2 {24-oz} jars marinara sauce
8 miniature sub sandwich rolls
1 cup Italian blend cheese
Chopped fresh parsley & crushed red pepper flakes

Remove the sausage from the casings, if necessary. Fold together the sausage & the next 6 ingredients in a large bowl until blended. Portion the mixture using a small ice cream disher into 32 {1 1/2-inch} meatballs. Place onto a parchment paper-lined half sheet pan & chill 10 minutes. Brown the meatballs in hot oil in a large non-stick skillet, in batches, 2 to 3 minutes on each side until golden brown. Remove from the skillet & drain on paper towels. Bring the marinara sauce to a simmer over Medium heat in a 4-quart saucepan or a Dutch oven. Add the meatballs, reduce the heat to Medium-Low, loosely cover & simmer 10 minutes or until thoroughly cooked, stirring occasionally.

Cut an oval out of the top of the rolls & remove. Tear out some of the bread forming a boat or shell & fill with 4 to 5 meatballs. Place on a lightly greased foil-lined half sheet pan. Top evenly with the cheese. Broil 1 to 2 minutes or until the cheese melts. Sprinkle with chopped fresh parsley & crushed red pepper flakes.

The Extra Point

The meatballs & sauce can be served with cooked spaghetti for a delicious weeknight meal. 

Game Day Entertaining: Meatball Grinders & Ultimate Supreme Pizza Dip By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Editor-in-Chief Southern Lifestyle Brand Tailgating Expert Game Day Hostess Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Raycom News Network Original Recipes, Crafts & Tailgate Party Ideas Sports Entertaining Alabama Crimson Tide Football

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickUltimate Supreme Pizza Dip
makes 10 servings

The Basic Fundamentals

Microwave the cream cheese on High in a large glass bowl for 15 to 20 seconds to soften quickly & save time on clean up.

1/2 lb 80% lean ground beef
1 cup marinara sauce
1 {8-oz} package cream cheese, softened
1/2 cup mayonnaise
1/2 cup freshly grated, finely shredded Parmesan cheese
2 garlic cloves, pressed
1/2 cup shredded Italian blend cheese
7 large or 20 miniature pepperoni slices
1/4 cup black olives
1/4 cup shaved red onion
Fresh basil or parsley & crushed red pepper flakes
Crostini toasts or pita crackers

Brown the ground beef in a small non-stick skillet until no longer pink. Drain. Set aside 1/3 cup beef. Stir together the remaining beef & the marinara sauce. Set aside. 

Preheat the oven to 350 degrees. Combine the cream cheese, the mayonnaise, the Parmesan & the garlic in a large bowl. Spoon into a lightly greased 2-quart casserole dish or an 8-inch cast iron skillet. Top with the marinara mixture. Sprinkle with the Italian cheese blend. Arrange the reserved beef, the pepperoni, the black olives & the red onion over the cheese. Bake 20 to 25 minutes or until warm in the center & the cheese is melted. Top with fresh basil or parsley & crushed red pepper flakes. Serve with crostini toasts or pita crackers.

The Extra Point

Basil is a very delicate fresh herb. Add to the dip just before serving for a bright pop of flavor. However as the dip stands, you may notice the color to change. This is normal & will still taste delicious all the same.

Pumpkin Spice Bunting Pita Crackers By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Southern Lifestyle Tailgating, Cooking & Entertaining Brand Tailgating Expert Sports Entertaining Writer Pastry Chef Author Food Stylist Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Alabama Raycom News Network

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPumpkin Spice Bunting Crackers
makes 4 dozen

The Basic Fundamentals

The recipe can easily be doubled or tripled to feed a hungry crowd of football fanatics. Simply increase the sugar mixture & bake them in batches.

48 triangular pita crackers 
1 egg white
2 Tbsp sugar
1/2 tsp pumpkin pie spice

Preheat the oven to 300 degrees. Arrange the crackers on a parchment paper-lined half sheet pan. Brush the egg white over each cracker. Stir together the sugar & the pumpkin spice; sprinkle over the crackers. Bake 7 to 8 minutes or until the tops are dry & the sugar mixture is set. Cool completely, about 30 minutes

The Extra Point

Substitute ground cinnamon for the pumpkin spice for an irresistible snickerdoodle or churro inspired creation.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK

{helpful advice}

How To Welcome Guests When Tailgating At Home

Inviting a few friends over to watch the game at home opens up an array of food & beverage options a hostess can serve guests. Warm-from-the oven snacks & delightful signature cocktails set the tone for the afternoon that can lead to one smashing good time. With blender beverages all the rage, organize an area on a kitchen island or small table to create an irresistible delight. Pineapple-Bourbon Slushies are just the ticket to get the festivities underway & are guaranteed to score big.

Pineapple Bourbon Slushie By Rebecca Gordon Buttermilk Lipstick Southern Game Day Entertaining Cooking & Baking Lessons Tutorials & techniques Practical Cooking Advice Tv Cooking Personality Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brand Pastry Chef Author Writer Food Stylist Photographer Writer Editorial Director Southern Hostess Game Day Entertaining Modern Southern Socials

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPineapple-Bourbon Slushies
makes 8 servings

Style Points

Heirloom silver demitasse spoons make a sweet addition to this fun game day cocktail.

3 cups sweetened iced tea
3 cups pineapple juice
1 cup orange-tangerine juice
1 cup bourbon
Garnish: Orange curls

Stir together the tea, the pineapple juice, the orange juice & the bourbon. Pour the mixture into two {4-cup} plastic storage containers. Freeze for 12 to 24 hours. 

Remove both of the containers from the freezer. Let stand at room temperature 20 to 25 minutes. Place one of the semi-frozen blocks into a large stainless steel bowl & cut it into at least 16 pieces with a chef knife. The mixture will break apart easily into slushy sheets or chunks. Place the blender jar on the base of the Wolf Gourmet Blender. Add the icy chunks of the mixture to the blender jar & top with the lid. Place on the Manual setting & move the dial to Speed 8. Push the Start/Stop button to blend at 10 second intervals, stopping to stir the mixture with a long handled wooden spoon, for a total of 30 seconds. The digital clock will count how many seconds have passed in the blending process. Place the remaining semi-frozen block into a large stainless steel bowl. Cut into at least 16 pieces with a chef knife. Add to the blender base container with the rest of the mixture. Continue blending on the Manual setting at Speed 8. Push the Start/Stop button to blend at 10 second intervals, stopping to stir the mixture with a long handled wooden spoon, for a total of 30 seconds. The mixture will have a smooth & creamy sorbet-like texture. Pour or spoon the frozen cocktail into glasses. Garnish, if desired.

The Extra Point

The recipe can be stirred together & served over ice for an equally tasty cocktail creation. 

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining 101
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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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