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Community TriCityMom Food

Game day grub

September 2nd, 2015 10:30 am by Staff Report

Game day grub

Football time is here! Local fans shared some of their favorite football party and tailgating recipes with us. Football and food go hand-in-hand, so next time you come across an unforgettable recipe, remember to share it with us at

Check back here next week, Sept. 9th, for full details on our football party/tailgating photo contest. You'll have the opportunity to share your photos of friends, family and food to show your school spirit and win prizes for being a devoted fan!

Texas Caviar
Submitted by Michelle Henderson

1 of each - green, red, orange and yellow pepper (diced)
1/2 red onion (diced)
1 can diced green chiles
1 can black beans - rinsed
1 can pinto beans - rinsed
1 can corn
1 bunch of cilantro
1/4 cup olive oil
1/4 cup apple cider vinegar
1/4 cup sugar

Mix all salad ingredients together.  Mix salad dressing and put in microwave long enough to melt sugar. Serve as is but better once chilled. You can use any tortilla chips but we prefer lime chips. Enjoy!

Sausage and Cheese Muffins
Submitted by Donna Commander

1 lb. hot ground pork sausage
1 tsp. onion powder
3 cups all-purpose baking mix
1 (10.75 oz.) can condensed fiesta nacho cheese soup
2 cups shredded cheddar cheese
3/4 cup buttermilk (water or milk will work too)

Cook sausage and onion in a large skillet over medium to med-high heat, stirring until it crumbles and now longer pink. Drain and cool.

Preheat oven to 375. Combine sausage, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon until lightly greased mini muffin tins, filling to tops of cups. Bake for 15-18 minutes or until lightly browned.

Apple Brickle Dip
Submitted by Donna Commander

1 (8 oz.) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp. vanilla extract
1 (7 1/2 oz.) almond brickle chips or 10 oz. English toffee bits
3 medium tart apples, cut into chunks

In a bowl, beat cream cheese, sugars and vanilla. Fold in brickle chips. Serve with apples. Refrigerate any leftovers.  Makes 2 cups.

Beer Dip

4 (8 oz.) packages of cream cheese, softened
2/3 cup beer
2 envelopes ranch salad dressing mix
4 cups shredded cheddar cheese

In a large bowl, beat the cream cheese, beer and dressing mix until blended. Stir in cheese.  Serve with pretzels.

Chipotle Lime Little Smokies

1 (14 oz.) package Little Smokies (I used Hillshire Farms turkey)
1/2 c. honey flavored bbq sauce (I used Sweet Baby Ray’s)
2 Tbsp. lime juice
1-2 Tbsp. adobo sauce from canned chipotle peppers + 1 canned chipotle pepper, finely chopped (*adjust heat by adding more or less adobo sauce and/or peppers)

Combine all ingredients in a small saucepan; stir well.  Heat over medium heat, stirring occasionally, until hot.  Transfer to small crockpot to keep warm.

BBQ Cranberry Meatballs

2 pounds ground turkey
2 eggs
1 cup breadcrumbs
1/2 cup onion, finely diced
2 tsp. steak seasoning
alt and pepper
1 (14 oz.) can jellied cranberry sauce
2 (20 oz.) bottles BBQ sauce
1 tsp. garlic powder

Preheat oven to 350 degrees.  In a large bowl, combine all of the meatball ingredients until mixed. Shape the mixture into meatballs, any size you prefer and place into a 9x13 glass baking dish. Bake for 25-30 minutes.

In a slow cooker, combine the cranberry sauce, BBQ sauce and garlic powder until smooth. Add meatballs and heat on low for 3-4 hours stirring occasionally. Serve with toothpicks for an appetizer or rice as a meal.

Quarterback Dip

2 Tbsp. olive oil
4 green onions, chopped
3 tbsp. flour
1 tsp. cumin
1 pint (16 oz) half and half
1 package (8 oz) cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 can (10 oz) Rotel (diced tomatoes with green chile)
4 pickled jalapeños, diced
Chili powder for garnish
Diced green onions for garnish, optional
Tortilla chips and/or fresh vegetables for dipping

Heat oil in a medium saucepan over medium low heat; add green onions and cook for 2 minutes.  Stir in flour and cumin; cook for 1 minute stirring constantly.  Slowly add half and half, continuing to stir and bring to a simmer. Remove pan from heat and add cream cheese, stirring until melted

Return pan to low heat and add cheeses, stirring until melted.  Stir in Rotel and jalapeños and cook until heated throughly. (Do not boil.)  Transfer to serving bowl, garnish with chili powder and optional green onions.  Serve with tortilla chips and/or veggies

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