Score Points with These Simple Tailgating Recipes

By Kait Spong

Fall means pumpkin spice. Beautiful foliage. Cooler weather. And of course, football! If you’re like us at uCribs, you love everything football—NFL, AFL, and yeah, you may even do a chest bump or two at your eight-year-old nephew’s little league football game…we’ve all been there. But as college students, we are all here for the main event…that’s right, glorious NCAA football.

Whether it’s your first semester or your final, we’ll show you how to go big this year for one or many tailgating parties to come. You’re an adult now, and like you’re mother always said, you should never show up to a party empty handed! Here are a few recipes that your group of friends are sure to talk about for the rest of football season, if you just step up to the plate and “Just Do It.” (Have I used enough sports puns to please you fanatics yet?)

Buffalo Chicken Dip

Nothing says football season like buffalo chicken: wings, wraps, or sandwiches—you can enjoy it any way you’d like it. But have you ever thought of munching down on some Buffalo chicken dip? Just think about that first bite: spicy, savory, and the crunch of the cracker to seal the deal. #blessed will be the only phrase you could use to compose your thoughts after trying this mouthwatering munchie.

Ingredients:
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank’s Red Hot)
1 1/2 cups shredded cheddar cheese
1 bunch celery, cleaned and cut into four-inch pieces
1 (8 ounce) box of your cracker of choice

Directions:
1. Heat chicken and hot sauce in a skillet over medium heat until heated through.

2. Stir in cream cheese and Ranch dressing. Cook, stirring until well-blended and warm.

3. Mix in half of the shredded cheese and transfer the mixture to a slow cooker.

4. Sprinkle the remaining cheese over the top, cover, and cook on low setting until hot and bubbly.

5. Serve with celery sticks and crackers.

Servings: 20

Calories: 284 Calories Per Serving

Stuffed Jalapeño Poppers

Bring the heat (and the party!) with some delicious stuffed jalapeno poppers, which just scream, “OMG. Football season is finally here!” If Buffalo chicken dip wasn’t enough to clear your sinuses, then hold onto your hats for some creamy, spicy, and salty goodness. The flavors of each one of these ingredients combine into the perfect treat to snack on during your game day fun.

Ingredients:
12 fresh jalapeño peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon, cut in half

Directions:
1. Preheat oven to 400 degrees Fahrenheit.

2. Stuff each jalapeno half with cream cheese. Wrap a half slice of bacon around each stuffed jalapeno half.

3. Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

Servings: 12

Calories: 186 Calories Per Serving

Slow Cooker Chili

Nothing can be simpler than a slow cooker. Essentially, you prepare the ingredients as necessary, throw everything into a dish, and fire it up to cook for 4-8 hours. The result? Well in this case, scrumptious and savory chili, loaded with beans, veggies, and spices. We realize this recipe may take a bit more time, effort, and cash to prepare, but we think it is totally worth it! (Pro Tip: You can replace the listed spices with a packet of chili seasoning mix, available at any grocery store.)

Ingredients:
1 pound ground beef
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced green bell pepper
2 cloves garlic, minced
2 (10.75 ounce) cans tomato puree
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans with liquid
1/2 tablespoon chili powder
1/2 teaspoon dried parsley
1 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon hot sauce

Directions:
1. Place the beef in a skillet over medium heat and cook until evenly brown. Drain grease.

2. Place the beef in a slow cooker, then mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot sauce.

3. Cover and cook for eight hours on low setting.

Servings: 8

Calories: 273 Calories Per Serving

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