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.
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.
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.
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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