Mississippi State vs. Troy Tailgating Recipes


The Mississippi State Bulldogs enter Scott Field this Saturday with a record of 3-2.  The Troy Trojans come to Starkville with the memory of a 62-7 loss the last time they came to play.  The Dawgs have an all time 3-1 lead over the Trojans.  Let’s keep up the winning streak against the Trojans.  With a 3:00 kick-off, there is plenty of time for great tailgating Bulldog style.  Hope you will give some of these recipes a try.




1 lb. hot ground sausage

2 cups Bisquick

1 (10 oz.) block of sharp cheddar cheese, shredded

Mix all ingredients – at room temperature – into bite sized balls.  Bake at 400 degrees for 10 – 12 minutes.

Jezebel  Sauce

1 (5 oz.) jar horseradish

1 (1 .12 oz.) can dry mustard

1 (18 oz.) jar pineapple preserves

1 (18 oz.) jar apple jelly

2 Tablespoons coarsely ground black pepper

Mix all ingredients and store in refrigerator.  Keeps forever.

Also great with ham and chicken tenders.


1 cup salad croutons

1 cup shredded cheddar cheese

1 cup chopped fully cooked ham

4 eggs

1 1/2 cup milk

1 1/2 tsp. dried parsley flakes

1/2 tsp. Dijon mustard

1/2 tsp. salt

1/8 tsp. onion powder

Dash pepper

Preheat oven to 325 degrees.  Divide croutons, cheese and ham among 12 greased muffin tins.  In a large bowl, whisk remaining ingredients until blended.  Divide egg mixture among prepared muffin cups.  Bake for 15 – 20 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before removing from muffin pan.


1 cup chopped artichoke hearts

1 cup mayonnaise

1 pt. sour cream

8 oz. sliced water chestnuts

1 small can shrimp

1 pkg. dry Ranch dressing mix

Pepper to taste

Mix all ingredients together and refrigerate.  Serve with your favorite cracker.


1 (10 oz.) pkg. chopped spinach, thawed and drained

1 small can sliced mushrooms

1 (8 oz.) cream cheese

1 can Cream of Mushroom soup

1 can Ro-Tel

1/2 stick butter

4 green onions, chopped

1 lb. Velveeta, cut in cubes

2 lbs. crawfish, drained and chopped

1 round loaf Hawaiian bread

Saute onion and mushrooms in butter; add all ingredients and combine.  Hollow out a round loaf of Hawaiian bread; place mixture inside and bake at 350 degrees until thoroughly heated.  Serve with torn bread and additional crackers.


2 (10 oz. ) cans chunk chicken, drained

2 (8 oz.) pkg. cream cheese

1 cup Ranch dressing

3/4 cup Buffalo Wing sauce

1 1/2 cup shredded cheddar cheese

Mix all ingredients and microwave until easily blended.  Transfer to a baking dish and bake at 375 degrees until hot and bubbly.  Serve with Scoops.


1 lb. red seedless grapes, halved

1 lb. green seedless grapes, halved

1 (8 oz.) cream cheese

1 (8 oz.) sour cream

1 tsp. vanilla

1/2 cup sugar

1/2 cup chopped nuts

Mix sugar, sour cream, cheese, and vanilla.  Pour over grapes and pecans that have been placed in a large bowl.  Refrigerate until served.


1/2 cup sugar

2 Tbsp. canola oil

1 oz. unsweetened chocolate, melted and cooled

1/2 tsp. vanilla extract

1 large egg

1/2 cup flour

3/4 tsp. baking powder

1/8 tsp. salt

Powdered sugar

In a large bowl, beat sugar, oil, chocolate, and vanilla until blended.  Beat in egg.  In another bowl, whisk the flour, baking powder, and salt; gradually beat into sugar mixture.  Refrigerate, covered, for 2 hours or until dough is firm enough to handle.

Preheat oven to 350 degrees.  With sugared hands, shape into 1 inch balls and roll into powdered sugar.  Place 2 inches apart on greased baking sheets.  Bake for 10 – 12 minutes or until set.  Remove from pans to wire racks to cool.

Next: Luke Bryan Doesn't Know How to Ring a Cowbell