Tasty Tailgating


By Shyla Stokes

BBQ Beer Weenies


48 oz. package of cocktail smoked sausages

16 oz. honey BBQ sauce

½ cup brown sugar

12 oz. bottle of beer



Place cocktail sausages in the bottom of a slow cooker.

Add BBQ sauce, brown sugar and beer.

Cook on high for 2–3 hours, then set to warm until ready to eat.


Bacon-Wrapped Jalapeños


12 jalapeños, halved and seeds removed

8 oz. block of cream cheese, softened

1 teaspoon garlic powder

½ teaspoon smoked paprika (optional)

1 cup shredded cheddar cheese

12 slices of bacon cut in half

24 toothpicks



Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil and set aside.

Cut the jalapeños in half and remove seeds. Set them aside.

Mix together the cream cheese, cheddar cheese, garlic powder and smoked paprika until well blended. Spoon the filling into each jalapeño halve.

Wrap a half slice of bacon around each jalapeño, sealing it with a toothpick in the center to keep it in place. Put the jalapeños on the lined baking sheet and bake in the oven for 25—30 minutes or until the bacon is done and crispy.


Walking Tacos


1 lb. ground beef

1 packet of taco seasoning

1 14 oz. can of tomato sauce

1 14 oz. can of kidney beans

1 12 oz. can of diced tomatoes and green chilies, drained

4 snack-sized Frito bags



Sour Cream



Cook ground beef until no longer pink. Drain fat, then add taco seasoning according to package instructions.

Add tomato sauce, kidney beans and diced tomatoes and green chilies. Cook until heated through.

Assemble the walking tacos by opening Frito bags, then dividing meat evenly and filling the bags to about 2/3 full. Then add lettuce, cheese and sour cream as you like.


Spicy Chicken Dip


3 chicken breasts, cooked and diced

8 oz. block of cream cheese, softened

1 cup mayonnaise

1 cup sour cream

½ teaspoon garlic powder

½ teaspoon onion powder

1 jalapeño, diced

2 cups shredded cheddar cheese



Preheat oven to 350 degrees.

Combine diced chicken, cream cheese, mayonnaise, sour cream, spices and jalapeño in a bowl until well blended.

Lightly coat an 8×8 dish or pie pan with cooking spray. Pour mixture into pan, then top with two cups of shredded cheddar cheese. Bake 30 minutes, or until the dip is bubbly and starting to brown.










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