Tailgating Recipes for the Auburn Game, Part II

Here are some more tailgating recipes for your time in the Junction prior to the Auburn game.

LOADED LEMONADE

1 bottle sweet and sour mix

2 quarts orange juice

1 liter bottle Sprite (or Club Soda if you don’t want it too sweet)

2 cups tequila

Lemons, sliced

Mix all ingredients, except sliced lemons. Serve over ice and garnish with lemon slices.

HOMEMADE SALSA

1 large can diced tomatoes

1 (5 o z.) can tomato sauce

1 fresh tomato, chopped

1 can chopped green chilies

1 bell pepper, chopped

1 onion, chopped

1 Tbsp. chopped cilantro

1 tsp. cumin

1 tsp. salt

Red pepper to taste

Combine all ingredients and refrigerate overnight. Serve with Tostito Scoops.

CROCK POT BUFFALO WING DIP

1 (10 oz.) cans premium chicken in water, drained

2 (8 oz.) pkg. cream cheese, cubed

3/4 cup hot wing sauce

1 cup Ranch dressing

2 cups shredded mild Cheddar cheese

Mix all ingredients into a crock pot and cook on Low until all ingredients are melted; stir and continue to keep warm for serving. Serve with veggie thins, Fritos, or toasted baguette bread.

BLT DIP

1 pkg. buttermilk Ranch dressing mix

1 tsp. ground pepper

1 Tbsp. water

1 cup sour cream

1/2 cup mayonnaise

1 pound bacon, fried and crumbled

2 cups tomatoes, seeded and chopped (2 large)

Put the ranch dressing mix, black pepper, and water into a bowl and let stand for about 5 minutes. Whisk in sour cream and mayonnaise until well blended;add bacon and tomatoes by folding them into the mixture. Refrigerate until serving. Best if made the night before. Serve with your favorite crackers.

BROWN SUGAR SMOKIES

1 (16 oz.) pkg. little smokie sausages

1 pound bacon.

1 cup brown sugar

Preheat oven to 350 degrees. Cut bacon into thirds and wrap strips around a sausage. Place several on a skewer. Arrange on a baking sheer and sprinkle liberally with brown sugar. Bake until bacon is crispy and bacon is crisp.

CORN DIP

1 can Mexicorn, drained

1 can Ro-Tel tomatoes, drained

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup shredded Cheddar cheese

1 bunch green onions, chopped

Mix all ingredients together and refrigerate overnight before serving. Serve with corn chips. Doubles easily.

CHOCOLATE BARS

1 roll chocolate chip cookie dough

1 (10 oz.) bag of semi sweet chocolate chips

1/2 cup half and half

35 caramels, unwrapped

1 cup pecans, chopped

Preheat oven to 350 degrees. In a 9 x 12 inch baking pan, press cookie dough evenly on the bottom. Bake for 12 – 15 minutes. Sprinkle chocolate chips on top and return to oven to melt chips. Combine caramels and half and half and melt in microwave. Drizzle mixture over cookie; sprinkle with pecans. Let cool and cut into bars.