Tailgate or TV? Recipes ideal for football refreshment

Football season has arrived and tailgating parties are underway. If you are unable to be at the game, you might find a friend with a large screen television and plan a party to enjoy your favorite team.

At the center of every football gathering there is always food. Although there are hundreds of recipes dealing with football refreshments, I found my Southern Living SEC Football Tailgating cookbook to come in very handy with this column today. Some of the recipes today are from that book, as well as a couple from friends. Enjoy and may your favorite team win!

Jalapeño Popper Dip

1 (4 ounce) can diced jalapeños, well drained or 4-6 fresh jalapeños, roasted and diced (include seeds if you like it really spicy)

1 (8 ounce) package cream cheese, softened

1 cup sour cream

2 cups shredded cheddar cheese

3/4 plus 1/4 cup shredded Parmesan cheese

1 cup Italian seasoned breadcrumbs

4 tablespoons butter or margarine, melted

1 tablespoon dried parsley

* In a mixer or by hand, combine cream cheese and sour cream. Add cheddar cheese, 3/4 cup Parmesan cheese and diced jalapeños. Mix well. Spoon into 8x8 baking dish, spreading evenly.

* Blend breadcrumbs, melted butter, 1/4 cup shredded Parmesan cheese, and dried parsley, using a fork or your fingers, until crumbly. Sprinkle the buttery crumb topping evenly over the cream cheese mixture.

* Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown. Do not overcook. Serve with bread or crackers.

Playbook Popcorn Snack

4 bacon slices

1 (1.3-ounce) bag popped microwave popcorn

1/4 cup grated Parmesan cheese

4 tablespoons butter, melted

2 teaspoons buttermilk ranch dressing mix

1/4 teaspoon freshly ground pepper

* Cook bacon in a large skillet over medium-high heat 10 minutes or until crisp; remove bacon, and drain on paper towels. Coarsely chop bacon.

* Pour popped popcorn into a large bowl. Toss with bacon, Parmesan cheese, melted butter and dressing mix. Sprinkle with freshly ground pepper, and serve immediately.

Black Bean Dip

1 (6-ounce) package Cuban-style black bean soup mix

1 tablespoon olive oil

2 tablespoons lime juice

1/2 teaspoon cumin

1/4 teaspoon ground chipotle chili powder

2 tablespoons regular or light sour cream

Garnishes: diced tomatoes, thinly sliced scallions

Fresh vegetable slices

* Bring soup mix, olive oil and 2 1/2 cups water to a boil in a medium saucepan over high heat, stirring occasionally. Cover; reduce heat to low, and simmer, stirring occasionally, 25 minutes.

* Uncover and cook 5 to 7 minutes or until thick and beans are tender. Let cool 30 minutes.

* Process soup mixture, lime juice, cumin and chili powder in a food processor 20 seconds or until smooth. Spoon mixture into a serving bowl. Cover and chill 2 hours before serving.

* Store in refrigerator in an airtight container up to two days. Spread center of dip with sour cream, and garnish, if desired. Serve with fresh vegetable slices.

Hot and Sweet Hot Dogs

3/4 cup mayonnaise

1 tablespoon whole grain mustard

1 green onion, minced

2 tablespoons Asian sriracha hot chili sauce

8 hot dogs

8 hot dog buns, toasted

1 cup chopped sweet-hot pickles

2 cups shredded red cabbage

* Preheat grill to 350 degrees to 400 degrees (medium-high) heat. Combine first 3 ingredients and 1 tablespoon chili sauce in a small bowl.

* Brush hot dogs with remaining 1 tablespoon chili sauce. Grill hot dogs, covered with grill lid, 4 to 6 minutes or until thoroughly heated.

* Place hot dogs in buns, and top with mayonnaise mixture. Sprinkle with chopped pickles and shredded cabbage.

Go-for-the-Extra-Point Nachos

2 (16-ounce) cans seasoned pinto beans, drained

2 teaspoons hot sauce

1 teaspoon minced garlic

1/2 teaspoon freshly ground pepper

3 1/2 cups shredded braised beef brisket

1 tablespoon canola oil

1/2 cup taco sauce

1/4 cup pan drippings from braised beef brisket or 1/4 cup beef broth

1 (9-ounce) package round tortilla chips

1 (8-ounce) block Monterey Jack cheese, shredded

Pico de Gallo, recipe below

Toppings: Guacamole, sour cream, pickled jalapeño pepper slices

* Preheat oven to 425 degrees. Cook first 4 ingredients and 1/2 cup water in a medium saucepan, stirring occasionally, over medium-low heat 5 to 7 minutes or until thoroughly heated.

* Cook brisket in hot oil in a skillet over medium heat, stirring often, 4 minutes or until thoroughly heated. Stir in taco sauce and pan drippings; cook 2 minutes.

* Divide chips, bean mixture, brisket mixture, cheese and 1 cup pico de gallo among 3 pie plates.

* Bake at 425 degrees for 5 minutes or until cheese is melted. Serve immediately with remaining pico de gallo and desired toppings.

Pico de Gallo: Stir together 6 plum tomatoes, chopped; 1/2 cup finely chopped sweet onion; 1/4 cup chopped fresh cilantro; 2 tablespoons fresh lime juice; 1 jalapeño pepper, seeded and minced; 1 garlic clove, minced; and 1/2 teaspoon salt. Makes 3 1/2 cups.

Almond Joy Brownie Bites

1 box family-size chocolate fudge brownie mix

1 (14-ounce) can sweetened condensed milk

1 (14-ounce) bag coconut

1/4 cup milk

1 cup chocolate chips, melted

1/4 cup almonds (or nuts), crushed

* Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

* Make brownies according to package directions and pour batter only half way up the liners. Bake in preheated oven for 12 minutes.

* While they are baking, mix the coconut, sweetened condensed milk and milk together. Remove brownies from oven and spoon on some sweetened coconut.

* Place back in oven and continue to bake an additional 14-16 minutes. Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

First-Down the Hatch Pecan Pie Bites

3 cups chopped pecans

3/4 cup sugar

3/4 cup dark corn syrup

3 large eggs, lightly beaten

2 tablespoons melted butter

1 teaspoon vanilla extract

1/8 teaspoon salt

5 (2.1-ounce) packages frozen mini-phyllo pastry shells

* Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.

* Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets. Bake at 350 degrees for 20 to 22 minutes or until set.

* Remove to wire racks, and let cool completely, about 30 minutes. Store in an airtight container up to 3 days.

To make Mini Pecan Pies: Substitute 1 1/2 (8-ounce) packages frozen tart shells for frozen mini-phyllo pastry shells. Prepare recipe as directed, except spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet. Increase bake time to 25 to 30 minutes or until set.

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

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo., 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.