A Make-Ahead Tailgating Menu

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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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Reader Comments:

54321

Lots of good recipes

By Katy on November 04, 2013

54321

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

54321

Thanks for all your great receipes.

By Wilmah on September 28, 2013

54321

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

54321

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

By mary on September 27, 2013

14321

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

By jessie phillips on September 27, 2013

54321

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

By Anonymous on September 27, 2013

54321

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

54321

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 26, 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 26, 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

54321

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

54321

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

54321

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 30, 2013

54321

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

54321

Do you have a Diabetic Cookbook that you have published?

By Brenda on August 30, 2013

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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am