Perfect recipes for tailgating season

By Susan McClanahan

It is football season, which means millions of people are watching the games live or on television. Many are tailgating in college campus parking lots across America, trying to serve their very best food to friends, family and tailgate neighbors.

I chose a few recipes to pass along to you that could be used in almost any setting, making a few alterations or allowing for provisions available, such as using a grill in place of the oven. Snack mixes can be made ahead of time and stored. Whatever your style, maybe one or two of these recipes will find its way to your game of choice.

Mini Mac 'N' Cheese Dogs

• 1 package (16 ounces) frozen bread dough dinner rolls (12 count), thawed but still cold
• 1/2 cup panko (Japanese) breadcrumbs
• 2 tablespoons chopped onion
• 1 tablespoon canola oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 12 bun-length beef hot dogs
• 1 package (7 1/4 ounces) macaroni and cheese dinner mix

Let dough stand at room temperature 15 to 20 minutes or until soft enough to shape. Cut each roll in half; shape each half into a 3-inch-long mini hot dog bun. Place 2 inches apart on greased baking sheets. Cover with greased or well-sprayed plastic wrap; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350 degrees. Bake buns 12 to 15 minutes or until golden brown. Remove from pans to wire racks to cool completely.

In a 15x10x1-inch baking pan, toss breadcrumbs with onion, oil, salt and pepper. Bake at 350 degrees for 5 to 7 minutes or until golden brown, stirring once.

Cook hot dogs and macaroni and cheese according to package directions. To serve, cut hot dogs crosswise in half. Split buns; fill with hot dogs and macaroni and cheese. Sprinkle with toasted crumbs. Yields 2 dozen.

Touchdown Pepper Poppers

• 6 jalapeño peppers
• 4 ounces cream cheese, softened
• 2 tablespoons shredded cheddar cheese
• 6 bacon strips, halved widthwise
• 1/4 cup packed brown sugar
• 1 tablespoon chili seasoning mix

Cut jalapeños in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half strip of bacon around each pepper half. Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a sprayed, foil-lined or greased 15x10x1-inch baking pan. Bake at 350 degrees for 18 to 20 minutes or until bacon is cooked. Yields 1 dozen.

Honey and Brie with Spicy Pecans

If you use a recipe calling for powdered sugar and cayenne pepper to make your own sweet and spicy pecans, it is worth the extra effort. Make the sweet and spicy pecans a day or two before and store tightly covered. Many regular spiced pecans you buy do not include the cayenne in the ingredients, and this recipe just isn't the same without that sweet and spicy kick.

• 1/4 cup honey or wildflower honey
• 1 tablespoon brandy
• 1/4 cup sweet and spicy pecans, coarsely chopped
• 8-ounce wheel of Brie cheese, about 4 inches in diameter
• 1 apple, sliced into wedges
• Favorite crackers, assorted

Preheat oven to 400 degrees. In a small bowl, combine honey, brandy and pecans; set aside. Place cheese in an ovenproof dish; a pie plate works perfectly. Bake the cheese in the preheated oven for about 4 to 5 minutes. Remove cheese from oven and pour honey and nut mixture over the top of the cheese. Bake 2 to 3 minutes longer or until topping is thoroughly heated. Serve immediately with sliced apples and your favorite crackers.

Loaded Baked Potato Dip with Waffle Potatoes

• 2 cups (16 ounces) reduced-fat sour cream
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese
• 8 center-cut bacon or turkey bacon strips, chopped and cooked
• 1/3 cup minced fresh chives
• 2 teaspoons Louisiana-style hot sauce
• Hot cooked waffle-cut fries, either baked or fried

In a small bowl, mix the first five ingredients until blended; refrigerate until serving. Serve with waffle fries. Yields 2 1/2 cups.

Sweet and Spicy Chicken Wings

• 1 cup orange marmalade
• 1/2 cup minced fresh cilantro
• 1/2 cup Sriracha Asian hot chili sauce
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup lime juice
• 1/4 cup rice vinegar
• 1/4 cup ketchup
• 1/4 cup honey
• 4 garlic cloves, minced
• 1 tablespoon minced fresh ginger root
• 1 tablespoon grated lime peel
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 pounds chicken wingettes and drumettes

In a large resealable plastic bag, combine the first 14 ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.

Preheat oven to 375 degrees. Drain chicken, discarding marinade. Transfer chicken to two foil-lined and greased 15x10x1-inch baking pans. Don't overcrowd, or the chicken pieces will steam and not get crispy. Bake 35 to 45 minutes or until juices run clear. Yields about 3 dozen wings.

Parmesan Ranch Cheez-It Snack Mix

Crunchy, savory and completely irresistible! This slow cooker snack mix is made with everyone's favorite Cheez-It crackers, cashews and a Parmesan ranch seasoning. It's the perfect snack for any occasion!

• 3 cups Cheez-It Original crackers
• 3 cups Cheez-It Grooves Zesty Cheddar Ranch crackers
• 2 cups pretzels
• 2 cups rice/corn breakfast cereal
• 1 cup cashews
• 6 tablespoons melted butter
• 1/4 cup Worcestershire sauce
• 2 tablespoons ranch seasoning mix
• 1/3 cup grated Parmesan cheese

In a slow cooker, combine the crackers, pretzels, cereal and cashews. In a small bowl, whisk together the melted butter, Worcestershire and ranch seasoning mix. Pour over the snack mix and stir well to coat the mix. Turn the slow cooker on low and roast for 3 hours, stirring every hour. For the last hour, stir 2 to 3 times more.

When the mix is done roasting, spread out on sheets of parchment or waxed paper to cool. Sprinkle evenly with Parmesan cheese. Enjoy right away and store any leftovers in an airtight container.

Slow Cooker Cheesy Bacon Chex Mix

• 3 cups Corn Chex cereal
• 3 cups Rice Chex cereal
• 2 cups Wheat Chex cereal
• 2 cups bite-size pretzels
• 2 cups bite-size cheese crackers
• 1/3 cup bacon flavor bits or chips
• 1/3 cup grated Parmesan cheese
• 1/2 cup butter or margarine, melted
• 1/3 cup canola or vegetable oil
• 1 package (1 ounce) ranch dressing and seasoning mix (milk recipe)

In an oval 5- to 6-quart slow cooker, stir together 3 cereals, pretzels, cheese crackers, bacon bits and Parmesan cheese. In small bowl, beat melted butter, oil and ranch dressing mix with whisk until well combined. Pour over cereal mixture; stir until evenly coated.

Cook uncovered on high heat setting 2 hours, stirring every 15 to 20 minutes. Spread cereal mixture on ungreased cookie sheet or sheet of waxed paper. Cool 3 to 5 minutes before serving. Store mix in airtight containers.

Have a great week and, until next time, happy cooking.