MSU vs. ALABAMA Tailgating Recipes


I was there in 1980 when we “Beat the Bear”.  I hope this Saturday will be just as exciting and memorable.  We enter this game at home with a 7-2 record.  I know those cowbells will be ringing in another SEC victory.  We are experiencing some beautiful fall weather.  Prepare some of these recipes for your tailgating family and friends.



1 (8 oz.) cream cheese, softened

1/3 cup sourcream

2 cups (8 oz.) shredded Swiss cheese

1 cup (4 oz.) shredded extra-sharp Cheddar cheese

1 cup chopped deli corned beef (6 oz. sliced)

1/4 cup chopped sauerkraut, drained and squeezed dry

1 Tbsp. spicy brown mustard

1 tsp. caraway seeds, crushed

1 loaves  party rye bread

1 tsp. butter, melted

1/4 cup chopped fresh parsley

Combine cream cheese and sour cream in a large bowl, beat until smooth.  Add Swiss cheese and the next 5 ingredients; blend well.  Cover and chill for one hour.  Process about 5 bread slices to make bread crumbs.  Combine crumbs   and melted butter and  spread on a baking sheet.  Bake at 350 degrees for about 5 minutes or until toasted.  Cool completely and add parsley.  Shape chilled mixture into a ball; roll in parsley and breadcrumbs.  Cover and chill until ready to serve.  Arrange remaining bread slices on a baking sheet and bake at 350 degrees for about 5 minutes or until toasted; serve with cheese ball. *This is also a good spread for sandwiches.


1 (8 oz.) pkg. cream cheese, softened

1 (3 oz.) pg. cream cheese, softened

2 cloves garlic, chopped

1/4 cup chopped pimiento stuffed green olives

1/4 cup roasted red peppers from a jar,  patted dry and chopped

1/4 tsp. pepper

8 (1/8 inch thick) slices deli ham

Jar of black pitted olives, drained

Mix cream cheese and garlic until creamy; add next 3 ingredients.  Spread each slice of ham with cream cheese mixture and roll up jelly-roll fashion, starting with the long side.  Place roll-ups, seam side down, on a baking sheet.  Cover and freeze for 20 minutes.  Using a sharp knife, slice each roll into 1 inch pieces and secure with a toothpick that has been skewered with a ripe black olive.  Cover and chill until ready to serve.


1 lb. hot or mild ground sausage

1 ( 12 oz.) jar pickled jalapeno slices, drained and patted dry

1 1/2 (8 oz.) blocks Cheddar and Monterey Jack cheese, shredded

6 large eggs, lightly beaten

1 cup milk

1 tsp. garlic powder

1/2 tsp. pepper

Cook sausage until browned and drain.  Place jalapeno slices in a lightly greased 13 x 9 inch baking dish. Top with sausage and sprinkle with cheese.  Whisk together eggs and next 3 ingredients.  Pour over cheese. Bake at 350 degrees for 35 minutes or until set.  Let stand for 10 minutes and cut into bite-sized squares.


2 cups self-rising flour

3/4 cup cold butter, cut into pieces

1 (8 oz.) pkg. shredded sharp Cheddar cheese

1 tsp. ground red pepper

3 Tbsp. ice water

Toasted salted pecan halves

Process flour and butter in food processor until resembles coarse meal.  Add cheese and pepper, and combine; slowly add water until dough forms a ball.  Drop by level tablespoons 2 inches apart on baking sheets lines with parchment paper.  Flatten each with the bottom of a glass and gently press 1 pecan half into center of each cookie.  Bake at 400 degrees for 12 minutes.  Let cook on baking sheets for 2 minutes and then on wire racks to cool.


4 (8 oz.) pkg. cubed Colby-Jack cheese

1 (10 oz.) jar kalamata olives, drained

1 (16 oz.) bottle olive oil and vinegar dressing

1 Tbsp. dried Italian seasoning

1/2 tsp. dried crushed red pepper

6 garlic cloves, crushed

6 sprigs fresh rosemary

Combine all ingredients, except rosemary, in a large bowl; stir gently.  Cover and chill overnight

Add rosemary before serving with your favorite crackers.


1 cup butter, softened

1 cup sugar

1 cup brown sugar

2 large eggs

1 tsp. vanilla extract

2 1/2 cups regular oats

2 cups flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 (1.7 oz.) pkg. Rolo candy, chilled and chopped

2 (4 oz.) white chocolate chocolate bars, chopped

1 1/2 cups unsalted peanuts, chopped

Beat butter at medium speed; add sugars, eggs, and vanilla.  Add oats, flour and next 3 ingredients; beating well.  Stir in chopped candy, white chocolate, and peanuts.  Chill dough for 1 hour.  Shape dough into balls and place on parchment lined cookie sheets.  Bake at 375 degrees for 10 minutes or until lightly browned.  Cool one minute on baking sheets and then on wire racks until completely cooled.