Tailgating

Rotel Dip

32 oz block Kraft Velveeta Cheese

1 can (10oz) Rotel tomatoes - mild

1 can (10oz) cream of mushroom soup

1 lb ground beef, sausage or Chorizo

Brown meat until done, drain. Add cheese, cut in slices, then quarters to crockpot with tomatoes, soup and browned meat. cook on low, stirring often, for 1-2 hours or until cheese is melted through.

Buffalo Chicken Dip

8 oz cream cheese (softened)

8 oz sour cream

1 can of cheddar cheese soup

5 oz Frank’s Hot Sauce

2 cups of shredded cheddar

2 large cans of chicken

Mix everything together and bake at 350 for 20-30 minutes until bubbly and the top begins to brown.

Meatballs and Grape Jelly

-We use frozen meatballs, because we just don't have time to hand make them.

1 bag frozen, Italian meatballs

1 1/2 cup chili sauce (Heinz or similiar)

1 1/4 cup grape jelly

1 tbsp dijon mustard (optional)

Combine chili sauce, jelly and mustard. Add frozen meatballs to crockpot and cover with sauce mixture. Cook on low for 6 hours.

Melissa's Potato Salad

-A variation on my Mom's

1 5lb bag of potatoes

2 cap-fuls crab boil

3 boiled eggs

Mayo

Mustard

Dill relish

Salt and pepper

Optional: celery and onion

Peel and cut potatoes. Bring to boil with crab boil and eggs. Drain. Peel eggs and smoosh with a fork. Add mayo, mustard, relish, salt and pepper to taste and prefered consistency. My Mom adds onion and celery (and doesn't use crab boil, for a variation) but hubby and kids don't like the onions. I love it either way. Mom's also gonna tell you that she guesses you could use sweet relish, but you'd be wrong.

Tomatillo Salsa

1 small white onion, diced

1 jalapeno pepper, deseeded

1 Serrano pepper, deseeded

1 tsp minced garlic

1 lb tomatillos

cilantro to taste

salt and pepper

Remove tomatillo husks and quarter. Boil tomatillos for about 10 minutes or until smooshy. Drain. Blend with other ingredients, adding salt and pepper to taste.

Chex Mix

1 stick of butter

¼ tsp garlic powder

3 cups corn chex 3 cups wheat chex

1 cup gold fish

1 ¼ tsp seasoned salt

4 ½ tsp Worcestershire sauce

3 cups rice chex

1 cup mixed nuts

Pretzel, if desired

Preheat oven to 250. Melt butter in large roasting pan and add salt, garlic powder and Worcestershire sauce. Gently stir in cereals, nuts, fish and pretzels until all are coated. Bake for 1 hour, stirring every 15 minutes. Spread on paper towels to cool.

Redneck Caviar

1 can black beans

1 can black eyed peas

1 can corn, drained

1 can diced tomatoes (with garlic and onion), drained

1 large, ripe avocado, diced

1/2 chopped red onion

1/4 chopped cilantro (we use a little more)

1 tsp garlic powder

3/4 cup Italian dressing

lime juice, to tasts

Combine all ingredients. Cover and chill until ready to serve, or at least an hour to allow flavors to marinate. Serve with tortilla chips or Fritos.

D's Famous Chili

- Served at a chili cookoff. My favorite chili.

1 lb ground chuck

1 lb Conecuh sausage, cut into bite size pieces

1 bell pepper, chopped fine

1 yellow onion, chopped fine

15 oz kidney beans

15 oz pinto or chili beans

1/4 cup diced, pickled jalapenos (can leave this out for the kids)

28 oz rotel

16 ox tomato sauce

garlic, salt and pepper to taste

2 tbsp cumin

1 1/2 to 2 tbsp chili powder

1 cup water

1/2 tsp cayenne pepper

Saute beef, sausage, garlic and onion together while the other ingredients start in a crockpot. Put crockpot on high until the mix starts to boil. Add saute mixture and reduce heat to low. Simmer for three hours minimum, stirring occasionally. Serve with sour cream, cheddar cheese, hot sauce and Fritos. "D" said, "Don't forget the cold beer!"