Beer Cheese
Hobo Stew
Chicken Salad
Feta and Veggie and Pasta Salad
On-the-Road Fruit Cobbler
Grilled Pizza
Muffaletta
Mexican Dip
Hummus
Puppy Chow
Ranch Snack Crackers
Fire Crackers
Cheesecake Marbled Brownies
Tailgate Sammages
Sock-it-to-me Cake
Ham and Pickle Rollups
Donalyn's Bean Dip
Awesome (or if you're an Auburn fan "AUsome") Baked Beans
Tailgate Jerk
Drunken Pork
Cream Cheese Squares
Red Lobster Garlic Cheese Biscuits

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Beer Cheese
2 (8oz) pkg cream cheese, softened
1 envelope ranch salad dressing mix
1/3 cup beer or nonalcoholic beer
2 cups shredded cheddar cheese
Pretzels or crackers

In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheddar cheese. Serve with pretzels or crackers.

Hobo Stew
Yield: 4 servings

1 pound ground beef
16-inch squares aluminum foil
Carrots; sliced
Potatoes; sliced
Dehydrated onion flakes
A1 Sauce
Garlic powder, salt & pepper to taste

Separate meat into 4 patties. Place each in the center of a square of foil. Top with equal portions of chopped carrots and potatoes. Season with dehydrated onions, A1 sauce, garlic powder, salt, and pepper to taste. Seal foil, checking for leaks. Place on hot coals for 10 to 15 minutes per side.

Chicken Salad
Regarding the amounts below, taste as you go and make adjustments as you like. Substitute ham for chicken to make ham salad, and you can substitute chopped boiled egg yolks for the chicken to make egg salad (shooo wee, nasty). NOTE: for the best chicken salad, bake your chicken with water, 3-4 cubes chicken bouillon, salt, and poultry seasoning.

4 chicken breasts, cooked and shredded
2+ tablespoons minced onion flakes
1+ cup mayonnaise
1/3+ cup mustard
1/4+ cup (sour) pickle relish
1+ teaspoon hot sauce (or more)
2+ teaspoons lemon pepper
Salt to taste

Mix together all ingredients. Taste and then add more of the ingredient(s) you need to get the taste you want. Let this sit for an hour or two, stir, and then taste and re-season.

Serve with bread or crackers.

Feta and Veggie and Pasta Salad
I came up with this recipe in February 2022 trying to duplicate a pasta salad at Publix. According to my family, this is better!

1 0.7 oz pkg Good Seasons™ Italian salad dressing mix
1/4 cup vinegar
3 tablespoons water
1/2 cup vegetable oil
1/2 pound (8 oz.) Rotini or bowtie pasta
1 cup chopped tomatoes
1/3 cup chopped green onions
3/4 to 1 cup fresh spinach, OPTIONAL
6 oz. crumbled feta cheese
Salt, to taste

Cook pasta according to package directions (with salted water).

Mix together vinegar, water, oil, and dressing mix.

Toss pasta, dressing, cheese, and vegetables together. Taste and add salt if needed. Store in airtight container in fridge.

On-the-Road Fruit Cobbler
2 1/4 tablespoons cornstarch
1 tablespoon water
6 cups sliced fresh fruit
1 1/2 tablespoons butter
3/4 cup brown sugar
1 to 2 tablespoons of lemon juice

Preheat oven to 350º and grease 9x13-inch baking dish. Add sugar to fruit. Taste the fruit and add lemon juice *until you get a good balance of “sweet” and “tart.” (*I keep the fruit on the tart side because when baked with the sweet batter, the flavor is amazing!)

Mix cornstarch and water together and stir into fruit; pour this into prepared dish.

Batter Topping:
1 1/2 cups self-rising flour
1/2 cup milk (or water)
1 cup sugar
1/4 cup butter or margarine, melted
1 egg, slightly beaten
1-2 tablespoons sugar (for sprinkling on top)
1/4 teaspoon salt

Combine all the ingredients – except the 1-2 tablespoons sugar – and mix until batter is smooth. Drop by spoonful onto fruit mixture, spreading evenly. (It will spread over the fruit while baking.) Sprinkle with the sugar. Bake at 350° for 30 to 40 minutes, until topping is golden brown.

Grilled Pizza
Makes 4 servings

Muffaletta
The original recipe called for pastrami, but the kids hated it, so I substituted turkey for the pastrami. You can substitute your favorite cheeses for the cheeses listed in this recipe - the same goes for the deli meats.

1 large round bread, 8 to 9 inches in diameter
1 large tomato, thinly sliced
1 cup shredded lettuce
1/2 cup olive salad (see below)
1/4 pound salami, thinly sliced
1/4 pound turkey, thinly sliced
1/4 pound ham, thinly sliced
1/4 pound cheddar (or gouda, pepper jack, Colby-jack, whatever) cheese, thinly sliced
1/4 pound provolone cheese (or mozzarella, Monterey jack, Swiss, whatever), thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons seasoned rice vinegar
Salt and pepper

Olive Salad:
1/4 cup chopped black olives
1/4 cup chopped green olives
2 tablespoons seasoned rice vinegar (or more to suit your taste)
2 tablespoons extra virgin olive
3-4 shakes of lemon pepper

Mix all ingredients for olive salad.

Slice bread in half horizontally, and remove enough of center to make room for fillings. First, drizzle insides of bread with olive oil and vinegar, and then season with salt and pepper. Next, layer vegetables, meats, and cheeses on bottom half of bread. Replace top half of bread and wrap sandwich tightly in aluminum foil.

About an hour before you want to eat, place muffaletta on grill, cover, and bake until it is warmed throughout and cheese has melted. Cut in pieces to serve.

Mexican Dip
My brother-in-law Roger (Queen) is addicted to this. In this picture, Roger garnished with chopped lettuce, tomatoes, black olives, and cheese. I usually just use tomatoes, green onions, and cheese.

1/4 cup chopped green onion
1 cup diced tomatoes
1/2 cup sliced black olives (if desired)
1 can refried beans
16 oz. guacamole
16 oz. sour cream
1 envelope dry Taco seasoning
3 cups shredded sharp cheddar cheese
Corn chips

In a casserole dish, spread beans then guacamole. Mix together sour cream and taco seasoning. Spread this mixture on top of the guacamole. Top with tomatoes, onions, and then cheese. Serve with chips.

Hummus
2 cups dried chickpeas -- soak overnight in water -- to cover
1 teaspoon baking soda
2 teaspoons salt
6 cloves garlic
3/4 cup lemon juice
1/2 cup Tahini (you can get this at health food stores)

Cook the soaked beans until well-done and then strain. Put the beans in a food processor and purée, then add the rest of the ingredients, except the lemon. Add the lemon gradually until you get the right texture and taste. Store in airtight container and keep cool.

Puppy Chow
1 stick margarine
1/2 cup peanut butter
6 oz. or one cup semisweet chocolate chips
1 box Crispix cereal
2 cups powdered sugar

Melt margarine, peanut butter, and chocolate chips in either microwave or over low heat. Place cereal in a large pan, pour peanut butter mixture over cereal and coat well. In a large paper bag pour the following: one cup of the powdered sugar, the coated cereal and then the remaining powdered sugar. Shake well; place on wax paper to dry. Store in airtight container.

Ranch Snack Crackers
This is popular with everyone! My mother-in-law gave me the recipe. NOTE: since this is so popular with everyone, I usually double the recipe. One day, I'm going to use the Goldfish shaped crackers for the kids.

Mix oil, HVR mix, dill weed, lemon pepper, and garlic salt in large mixing bowl. Add in crackers and coat them well with oil mixture. Let the mixture set about one hour, stirring occasionally. Pour out on paper towel and let dry for around 30 minutes. (No, don't use your hairdryer!) Store in airtight container.

Fire Crackers
2 9oz pkgs oyster crackers
1 1/2 cups oil
1 package Hidden Valley Ranch (HVR) mix (milk recipe)
1 tablespoon crushed red pepper
1 teaspoon Tony's Chacheres Original Creole seasoning

In a huge-mongous bowl, mix all ingredients except crackers. Next, pour crackers into mixture and stir to coat.

Let the mixture set about one hour, stirring occasionally. Stir crackers every 30 minutes for 2 hours. Store in airtight container.

Cheesecake Marbled Brownies
This is a great dessert to take to a party; it looks hard, but I whipped it up in no time!

1 (20.5-oz.) package brownie mix
1 (8-oz.) package cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 cup semisweet chocolate chips (use whichever size you have) OPTIONAL

Preheat oven to 350F.

Prepare brownie mix as directed on package. Pour into 9x13-inch baking pan that has been sprayed with non-stick cooking spray.

Beat cream cheese and sugar in small bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Pour cheese mixture over brownie mixture; cut through batter with knife for marble effect.

Sprinkle with chocolate chips (if desired). Bake 35 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares.

Tailgate Sammages
Rye bread slices
Cream cheese with chives (whipped)
Boiled ham slices (Virginia Baked ham is my favorite)
Lettuce

For each sandwich spread one slice bread with cream cheese. Top with slice of ham and lettuce. Spread other slice of bread with cream cheese. Put on top.

Sock-It-To-Me Cake
Streusel Filling:
3 tbsp cake mix (from below)
2 tbsp. brown sugar
2 tsp cinnamon
1 cup finely chopped pecans

Cake: 1 box Butter Cake Mix
4 large eggs
1 cup sour cream
1/3 vegetable oil
1/4 cup water
1/4 cup granulated sugar

Glaze:
1 1/4 cups powdered sugar
3 tbsp. milk (or water)
Optional: 1/2 tsp vanilla or 1/2 tsp of almond extract – either one will enhance the glaze’s flavor.

Preheat oven to 375F degrees. Grease and flour a Bundt (regular tube) pan.

Prepare Streusel filling, combine 3 tablespoons cake mix, brown sugar and cinnamon in medium bowl. Stir in pecans and set aside.

Prepare cake, combine remaining cake mix, eggs, sour cream, oil, water and granulated sugar in large bowl. Beat at medium speed with electric mixer 4 minutes. Pour 2/3 of batter into pan. Sprinkle with streusel filling, then spoon remaining batter evenly over filling.

Bake at 375F for 45 to 55 minutes, or until a toothpick that’s stuck in the center comes out clean. Cool in pan 25 minutes. Invert cake over cake plate and cool completely.

Mix together powdered sugar and milk and optional flavoring. Yield is 1 cup of glaze. For thicker glaze, don’t use as much milk or add more sugar (this could happen when the humidity is high). And for thinner glaze, add more milk. Remember you want it to stay on the cake not drip down into the cake dish! OPTIONAL TOPPING: Just sprinkle on powdered sugar.

Ham and Pickle Roll ups
Jar of dill pickle spears
Sliced ham
8 oz. cream cheese, softened
1/2 package Hidden Valley Ranch (HVR) mix (milk recipe)

Mix HVR mix with cream cheese. Spread a thin layer of HVR cream cheese mixture onto a slice of ham, then wrap around pickle spear. Repeat until all your stuff is gone.

Donalyn's Bean Dip
Donalyn said that this is best when you are attending an away game and you must sit in 'enemy territory.'

Mix black beans with refried beans, add dry seasonings, and mix well. Spread in a casserole dish. Mash avocado and garlic cloves in a bowl with a fork, add sour cream and mix well (lumpy is good), spread on top of bean mixture. Top with taco fixins. Mash down on the cheese to set the dip. This is best served with tortilla chips, or baked pita triangles, or someone pulling your finger.

Awesome/AUsome Baked Beans
3 cans navy or great northern beans, rinsed and drained
1/2 bottle of Heinz Chili sauce
2 teaspoons dry mustard
1/4 cup light brown sugar
1/4 cup black strap molasses
1 teaspoon garlic salt
1 dash apple cider vinegar
3 good shakes Durkees Cayenne pepper sauce
Thick sliced country style bacon

Mix everything but the bacon into a baking dish. Top with bacon. Bake at 350º until bacon is nice and done (about 30 minutes). This is one that I make in the morning before leaving, and then sit on the grill to reheat at the game.

Tailgate Jerk
This is a great dry rub for meat (chicken, pork or beef) to use the night before the game. It will make whatever you're grilling tender and flavorful."

Combine dry ingredients. They can be kept in an airtight container for whenever you want to use them. Just keep in a cool dark place. Night before the game, rub down meat with jerk, work it into the meat. Put meat in ziplock freezer bags and refrigerate over night (I like to marinate for 24 hours). Don't salt the meat until right before putting on the grill, because salt will dry out the meat if put on there too soon. If you like, while you are grilling, you can brush meat with olive oil or butter, but I only do this if it is a very lean cut of meat.

For the even MORE adventurous: If you want a liquid marinade, add 1 cup of GOOD bourbon to the seasonings, and the marinade the meat in the mixture of spices and booze. This is especially good on ribs and other pork.

Drunken Pork
Serve this when your team plays Arkansas!

Marinate the pork loin in the jerk rub (above) plus 1 cup of bourbon for 24 hours.

Take a baking pan to the game, you are gonna want to cook this at first on the grill covered with foil. Cook covered until temperature at middle point is minimum for doneness for pork (sorry can't remember off top of my head but I think it's 160). Brush pig with olive oil and lay on the grill. Serve with your favorite bbq sauce, if you are so inclined.

Cream Cheese Squares
This recipe was given to me by a lady I worked with. She hated my guts, but was as sweet as this recipe to my face.

1 box butter cake mix
1 cup chopped walnuts or pecans
1 egg
1 stick butter or margarine, softened
1 (8-oz.) package cream cheese, softened
2 eggs
1 box powdered sugar
1 teaspoon vanilla

Preheat oven to 350F.

Mix together first 4 ingredients, keeping in mind that mixture will be stiff. Pat into 9x13-inch pan. Mix last 4 ingredients and spread on cake mixture. Bake for approximately 30 minutes or until top browns slightly.

Red Lobster Garlic Cheese Biscuits
Makes 10 - 12 biscuits.

2 cups buttermilk baking mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup butter, melted
1/2 teaspoon garlic powder

Preheat oven to 450º. Combine baking mix, milk and cheddar cheese in mixing bowl. Beat with wooden spoon until soft dough forms. Drop dough by spoonful onto ungreased cookie sheet. Bake 8-10 minutes until golden brown. Mix butter and garlic powder and brush over warm biscuits before removing from cookie sheet.

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