A Make-Ahead Tailgating Menu

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A Make-Ahead Tailgating Menu

By Cooking with Paula Deen magazine

College football season kicks off soon, and we bet you’ll be doing some tailgating. Here’s a yummy menu of portable treats that can all be prepared in advance and assembled the day of the game.

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Chili-Lime Southwest Wraps
Makes 14 servings

1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon chili powder
3 cups shredded cooked chicken
1 (10-ounce) can diced tomatoes and green chiles, drained well
1 (15.25-ounce) can black beans, rinsed and drained well
1 (15.25-ounce) can whole-kernel corn, rinsed and drained well
1/2 cup chopped fresh cilantro
7 (10-inch) flour tortillas

1. In a large bowl, combine mayonnaise, lime juice, and chili powder. Stir in chicken, tomatoes, beans, corn, and cilantro. Spoon chicken mixture into center of tortillas. Roll up tortillas, and cut in half. Secure with cotton string or wooden picks, if desired.

Note: Prepare the chicken mixture a day ahead, and store, covered, in refrigerator. Assemble wraps the day of the tailgate.

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Barbecue Snack Mix
Makes about 18 cups

1/4 cup butter, melted
3 tablespoons barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons light corn syrup
1 (1-ounce) envelope ranch dressing mix
1 tablespoon smoked paprika
1/4 teaspoon powdered mustard
1/8 teaspoon ground red pepper (optional)
4 cups corn-and-rice cereal*
4 cups corn cereal squares*
3 cups bite-size Cheddar cheese crackers*
3 cups baked snack crackers*
3 cups pretzel twists
1 cup dry-roasted peanuts

1. Preheat oven to 250°.
2. In a small bowl, whisk together melted butter and next 7 ingredients. In a large roasting pan, combine cereals and all remaining ingredients. Pour butter mixture over cereal mixture, tossing to coat.
3. Bake, stirring every 15 minutes, for 1 hour or until crispy. Spread mixture in a single layer on wax paper to cool. Store in airtight containers for up to 1 week.

*We used Crispix and Corn Chex cereals, Cheez-Its, and Wheat Thins Original Crackers.

 

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Orange Brownies
Makes about 2 dozen

2 cups sugar
1 1/2 cups all-purpose flour
1 teaspoon salt
1 cup butter, softened
4 large eggs
2 teaspoons orange extract
2 teaspoons orange zest, divided
1 cup confectioners’ sugar
2 tablespoons fresh orange juice

1. Preheat oven to 350°. Spray a 13x9-inch pan with nonstick cooking spray.
2. In a large bowl, stir together sugar, flour, and salt. Add butter, eggs, extract, and 1 teaspoon zest, and beat with a mixer at medium speed until well blended. Pour batter into prepared pan.
3. Bake for 30 minutes or until light golden brown and set. Remove from oven, and pierce cake all over with a fork.
4. In a small bowl, combine confectioners’ sugar, orange juice, and remaining 1 teaspoon zest until smooth. Pour over warm cake. Let cool completely before cutting into squares.

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Content provided by Cooking with Paula Deen magazine/Hoffman Media.

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Reader Comments:

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Lots of good recipes

By Katy on November 04, 2013

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Thank's to everyone,who is behind the Paula Deen,website...and thank's to Paula,and friend's for the wonderful,recipes...I am enjoying!and loving everyone.I love the page and am looking,forward to Paula's famous Bread-Pudding.Yummy!!!! Sincerely, Naomi Villagrana of Smyrna,Ga

By Naomi Villagrana on September 28, 2013

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Thanks for all your great receipes.

By Wilmah on September 28, 2013

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Love you Paula, and I'm glad the charges against you did not go through. Food Network should be ashamed of themselves and all the advitizer's that dropped you. Glad to see you up and running again.

By Ricky Trimnal on September 28, 2013

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Love ya Paula! Love your receipes. Good southern home cooking!

By mary on September 27, 2013

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im glad things are going good for you, i love your recipes..

By jessie phillips on September 27, 2013

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Love your cook books, some great food. Thank you May God bless you in your journey of life.

By Anonymous on September 27, 2013

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I love your cooking & recipes. I loved watching you on food network. But now I have found you I will be following you again.

By Nadine Sefronio on September 27, 2013

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Love you Paula, Love your receipes, all the good country cooking. Keep your head up, you still have tons of fans.

By Shirley Hamilton on September 27, 2013

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I love everything Paula does! Thank you for being the sweet southern girl with a humble spirit!

By Delia Oldham on September 27, 2013

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Love you Paula. Keep up the good work. We are behind you 100 percent.

By Lillian Ogden on September 26, 2013

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I'm glad to see your hanging in there. It's like they say, you can't keep a good women down. And you are one of the best! Love your style of cooking. Keep doing what you love and the rest will heal it's self. Love Always Karen

By karen waliser on September 17, 2013

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Love the wraps! Thanks Paula. We love you.

By marilyn bosarge on September 16, 2013

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Love your cooking !!!

By sally mcbride on September 03, 2013

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Wished you could help me to enjoy cooking like you do!

By leanne doss on September 02, 2013

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Hi Paula, I am going to try and make your Chili Lime Wraps. I also do lunches for a business everyday and sometimes I just run out of things to make. Sometimes I do not know what I will make until I go into my kitchen but somehow it all seems to work for the office and they love my southern cooking. But It an't all about southern cooking have to have other menus on my list. This is a wonderful menu. Also, I really miss you on tv maybe someday you will be back I surely hope so. Over the years I have learned a lot from you and I miss you. I am still trying to find those measuring cups you have used on your show they are so cool. Well lady Paula take care of yourself and take care of that sweet man you are married to also. Love to you all.

By Kay Kardian on August 31, 2013

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Miss you on TV. Looking your recipes!

By Donna Welsh on August 31, 2013

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Love her and her recipes will always be a fan🌅

By Amanda stump on August 31, 2013

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They all look so yummie can't wait totry them

By Janine Hopke on August 30, 2013

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I love you , I hope you will be back on tv.

By Karen Williams on August 30, 2013

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