Tailgating Treats

Remember to send me your recipes so I can post them to the blog. Enjoy these tailgating treats - they are delish!

Crunchy Romaine Toss Salad

(Lauren)

1 cup of walnuts, chopped

1 pkg Ramen Noodles (uncooked), broken up (discard flavor packet)

4 tbsp. unsalted butter

1 broccoli bunch, coarsely chopped

1 head Romaine lettuce, washed and broken into pieces

4 green onions, chopped

Brown walnuts and noodles in butter - cool on paper towels. Combine walnuts and Ramen Noodles with broccoli, Romaine, and onions.

Dressing:

1 cup vegetable oil

1 cup sugar

1/4 cup white wine vinegar

1 1/2 tsp. soy sauce

salt and pepper to taste

Combine dressing ingredients and stir well. Pour over salad and toss well before serving. Serves 10-12. Lauren usually does not use all of the salad dressing.

Taco Chili
(Mary Colleen)

1 lb. ground beef
1-1.2 oz package of taco seasoning mix
2-15 oz. cans chunky Mexican-style tomatoes
1-15 oz. can red kidney beans
1-15 oz. can whole kernel corn

In a large skillet, cook ground beef until brown. Drain fat. In a 3.5-4 quart slow cooker, combine the cooked ground beef, taco seasoning mix, undrained tomatoes, undrained beans, and undrained corn. Cover and cook on low heat setting for 4 to 6 hours or on high heat setting for 2 to 3 hours.

Red Velvet Cake
(Melanie)

2.5 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1.5 cups sugar
1 cup buttermilk
1 3/4 cups oil
1 tsp vanilla
3 eggs
2 oz. red food coloring
1 tsp apple cider vinegar

Preheat oven to 350. Grease and flour 3 cake pans or bundt pan. Sift flour, baking soda, and salt together. Cream sugar, milk, oil, and eggs. Blend dry ingredients into creamed mixture. Add vanilla, food coloring, and vinegar. Pour into cake pans or bundt pan and bake 30 to 35 minutes for cake pans or 40 to 45 minutes for bundt pan.

Frosting:
8 oz. cream cheese, softened
1/2 cup butter, softened
3 1/4 cups confectionery sugar
1 tsp vanilla

Mix cream cheese, butter, and sugar until smooth. Add vanilla and mix well. Spread on cooled cake.

Napa Cabbage Slaw
(Rhonda)

1 large napa cabbage
6 green onions, chopped
1 pkg Ramen Noodles, crumbled (remove seasoning packet)
1/4 cup butter, melted
1 pkg sliced almonds (approx. 1/2 cup)
6 oz pkg sunflower seeds (optional)

Chop cabbage in half and shred with a butcher knife. Mix together shredded cabbage and chopped onions and set aside. Combine Ramen Noodles, butter, and sliced almonds in a skillet and brown, or place these ingredients on a cookie sheet and bake until browned. Drain onto paper towels. Add sunflower seeds to mixture (optional). Combine both mixtures together.

Dressing:
1/2 cup oil
1/4 cup white vinegar
1/4 cup sugar
1 tbsp soy sauce

Mix above ingredients together and store in a sealed container to shake before adding it to the salad. Mix with the salad right before serving. Rhonda uses about half of the dressing.

White Chicken Chili
(Sarah S.)

4-5 chicken breast, shredded or chopped
1-2lb Velveeta Block (the large one), Mexican or regular flavored
2 cans shoepeg corn
2 cans cream of mushroom soup
2 cans Northern Beans
1 can Rotel
2 cups chicken broth
1 chopped onion

Cube the Velveeta and mix all ingredients in a slow cooker. Cook on high for 3 hours. Serve over corn chips.

Chess Squares (WINNER!!!!)
(Caron)

1 box yellow cake mix
1 egg
1 cup pecans, chopped
1 stick margarine, melted

Mix the above ingredients together and press into a 9x13 metal pan.

8 oz cream cheese
1 box powdered sugar
2 eggs

Mix the above ingredients together and pour over the above cake mixture. Bake at 350 for 30-35 minutes (top should start to turn golden). Let cool and then refridgerate (it is easier to cut into squares when they are refridgerated. Best served cold.