Tide & Tigers Today: Fan-Favorite Tailgating Snacks

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

October 25, 2014
Alabama & Auburn Tailgating

Fan-Favorite Tailgating Snacks

A spread option of classic southern contenders star as the MVP’s of this game day feast. Score big points with football fanatics by serving these fan-favorite recipes for the win.

Tide & Tigers Today Game Day Hostess Rebecca Gordon Buttermilk Lipstick Tailgating Recipes WBRC Fox 6 Birmingham Raycom Sports Alabama Auburn Football

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The Menu

Crispy Buffalo Mini Fried Chicken
Blue Cheese-Ranch Dipping Sauce
Hot Spinach-Artichoke Dip
Co-Cola Sheet Cake

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCrispy Buffalo Fried Chicken
Makes about 8 to 10 servings
Prep: 25 minutes Cook: 32 minutes Chill: 4 hours

Expect a mildly, hot flavor with vinegar undertones.
Soaking the chicken in milk and hot sauce before frying lends a spicy, tender kick to the chicken and retains a delightful crunch.

1 (12-ounce) bottle hot sauce
1 cup whole milk
2 large eggs
3 1/2 pounds chicken drumettes
2 cups all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1/2 teaspoon table salt
Vegetable oil
Blue Cheese-Ranch Dipping Sauce
Celery and carrot sticks
Garnish: Lemon wedges, kosher salt and freshly ground black pepper

Whisk together hot sauce, milk and eggs in a large bowl. Add the chicken drumettes. Cover and refrigerate 4 to 24 hours. Remove chicken from hot sauce mixture, discarding hot sauce mixture. Stir together flour and next 4 ingredients in a medium bowl. Dredge chicken in flour mixture, shaking off excess. Pour oil to a depth of 1 1/2-inches in an enamel coated cast iron Dutch oven; heat to 350⁰. Fry chicken in 4 batches 7 to 8 minutes or until chicken reaches 165⁰ F when tested using a thermometer. Drain on a wire rack over paper towels. Serve with Blue Cheese-Ranch Dipping Sauce, celery and carrot sticks. Garnish, if desired.

Tailgating On The Go Tip
Cold fried chicken can be a wonderful tailgating addition if you want to tackle a little prep ahead of time. Fry up to a day ahead of time, cool 30 minutes, place in a zip-top plastic container & refrigerate. Before heading out the door to your tent location, simply grab the chicken & transport in your cooler. Place on a pretty platter when you arrive.

Game Day Entertaining Chipotle Chili Buffalo Wings By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality editor-In-Chief Southern Cooking Baking Tailgating & Entertaining Lifestyle Brand Pastry Chef Writer Food Stylist Author Sports Entertaining Tide & Tigers Today Tailgate Host Birmingham Alabama WBRC Fox 6 Contributorrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBlue Cheese-Ranch Dipping Sauce
Makes about 2 1/4 cups
Prep: 5 minutes Chill 1 hour

2/3 cup mayonnaise
3/4 cup whole milk
1 (1-ounce) package Ranch dressing mix
2 tablespoons chopped fresh chives
1/3 cup blue cheese crumbles

Whisk together the first 4 ingredients in a medium bowl until combined. Stir in blue cheese. Cover and refrigerate 1 hour.

Game Day Tailgating: Classic Hot Spinach-Artichoke Dip By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-In-Chief Southern Tailgating Cooking & entertaining Brand Southern Tailgating Expert Pastry Chef Author Writer Birmingham Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Spinach-Artichoke Dip
makes 10 servings

The Basic Fundamentals

Prepare up to a day ahead & refrigerate. Bake as directed for an extra 10 minutes or until the center is hot & the edges are bubbly.

1 cup light sour cream
1/2 cup mayonnaise
1 cup freshly grated Parmesan cheese
4 scallions, sliced
3 Tbsp fresh lemon juice
1 garlic clove, pressed
1 1/4 cups shredded Pepper Jack cheese, divided
1 {9-oz} package frozen chopped spinach, thawed & well drained
1 {14-oz} can medium artichoke hearts, drained & chopped
Freshly ground pepper & chopped fresh cilantro 
Corn chips

Preheat the oven to 350 degrees. Stir together the first 6 ingredients plus 1 cup of the Pepper Jack cheese. Fold in the spinach & the artichokes. Spoon into a lightly greased 1-quart casserole dish. Sprinkle with the remaining 1/4 cup pepper jack cheese. Bake 30 minutes on a half sheet pan or until the center is hot & the edges are bubbly. Top with freshly ground black pepper & cilantro. Serve with corn chips.

The Extra Point 

The dip is delicious topped over crisp crostini toasts or crackers. Prepare a beautiful platter of fresh crudité for another winning idea. 

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCo-Cola Sheet Cake
With Old-Fashioned Buttermilk Chocolate Frosting
makes 15 servings

After spreading the batter into the prepared pan, drop it about an inch from the surface onto the counter top three times to settle any air bubbles so the cake rises evenly as it bakes.

1 cup butter, softened
1 3/4 cup sugar
2 eggs
1 Tbsp vanilla extract
2 cups ap flour, sifted
6 Tbsp cocoa powder, sifted
1 tsp baking soda
1/4 tsp table salt
1 {7.5} can co-cola
1/2 cup whole buttermilk
Old-Fashioned Buttermilk Chocolate Frosting

Preheat the oven to 350 degrees. Beat the butter & the sugar with an electric stand mixer on Medium until light & airy, about 5 minutes. Add the eggs & the vanilla. Mix on Low-ish speed until well blended. Stop the mixer on occasion & scrape down the sides of the bowl with a rubber spatula. Whisk together the flour, the cocoa, the soda & the salt in a small bowl. Add to the butter mixture alternately with the co-cola. Blend in the buttermilk on Low & mix just until combined. Spread the batter into a greased & floured 13- x 9-inch baking pan. Bake 30 to 35 minutes or until the cake tests clean with a wooden toothpick. Cool completely, about 45 minutes.

Prepare the Old-Fashioned Buttermilk Chocolate Frosting as directed & pour over the cake. Spread to the edges with a small off-set spatula. Allow the frosting to set, about 45 minutes. Slice & serve.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickOld-Fashioned Buttermilk Chocolate Frosting
makes enough to cover a 13 x 9-inch cake

1/3 cup butter, cut into pieces
1/3 to 1/2 cup whole buttermilk
1/3 cup cocoa powder, sifted
1 Tbsp vanilla extract
1 {16-oz} package powdered sugar

Combine the butter, the buttermilk & the cocoa in a 3-quart saucepan. Cook, stirring constantly, over Medium-Low heat until the butter melts. Cook for 30 seconds to 1 minute to tighten up the mixture ever so slightly. Use a whisk to smooth any lumps, if necessary. Remove the chocolate mixture from the heat. Add the vanilla & the powdered sugar. Beat with an electric hand mixer until thickened smooth. Use as directed.

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 Make A Game Winning Spinach-Artichoke Dip

Football fanatics adore this traditional warm dip favorite.
Follow these tips to make your best spinach-artichoke spread option to date. 

The 411

The Spinach

Thaw the spinach in the refrigerator overnight & drain well.
Wrap in several layers of paper towels & ring out the excess water.

If the spinach looks stringy,
run your knife through it several times to chop a tad more.

The Artichokes

Smaller artichokes will be more tender.
Size down if you can’t find the medium ones.

The Scallions

The size of scallions can vary.
Reduce from 4 to 2 if they’re on the larger side.

The Parmesan

Use a microplane grater to shred the Parmesan cheese.
Pack it in the cup to ensure an accurate measurement.

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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Who Makes It Possible

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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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