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Favorite Tailgate Recipes

Mon, September 9, 2019

There’s no better way to celebrate the beginning of fall than by getting together with friends and family for food, drinks, and football. But we have to admit that our favorite part of tailgates isn’t football, it’s the food. From chips and dips to pasta salads and brats, here are the Coton Colors crew must-haves for hosting a winning tailgate this season.


Layered Taco Dip

  • Ingredients/Directions:
    • Find your favorite casserole dish! Ours is the Large Neutral Nouveau Round Casserole. {This piece is oven to table to freezer friendly!}
    • 1st Layer - Frito Lay bean dip 
    • 2nd - 8 ounces. sour cream mixed with a packet of taco seasoning
    • 3rd - Guacamole
    • 4th - 8 ounces of shredded Mexican Style Four Cheese Blend 
    • 5th - Chopped tomatoes
    • 6th - Chopped scallions
    • 7th - Small can of black olives
    • 8th - Diced or sliced jalapeno 

Crock-Pot Buffalo Chicken Dip 

  • Ingredients: 
    • 2 1/2 cup cooked, shredded chicken. If you’re lucky enough to have a Publix near you, use their lemon pepper rotisserie chicken. 
    • 1/2 cup hot sauce {We love Frank’s!}
    • 8 oz cream cheese
    • 1/2 cup ranch dressing
    • 1/2 cup cheddar cheese shredded
    • 1/2 cup feta or blue cheese crumbles (optional)
  • Directions:

Kick-Off Caviar

  • Ingredients 
    • 2 cans black-eyed peas, rinsed + drained
    • 1 can black beans, rinsed + drained
    • 1 1/2 cups fresh corn kernels
    • 1 1/2 cups heirloom tomatoes, diced
    • 1 orange bell pepper, chopped
    • 1 green bell pepper, chopped
    • 1/2 red onion, chopped
    • 1/2 cup chopped cilantro
    • Italian style salad dressing {Our favorite is Good Seasons Italian Salad Dressing!}
  • Directions


Touchdown Pasta Salad

  • Ingredients 
    • 1 pound tri-colored spiral pasta
    • 2 cups heirloom tomatoes, diced
    • 1 green bell pepper, chopped
    • 1 red bell pepper, chopped
    • 1 small can black olives
    • 8 ounces mozzarella cheese balls, halved
    • 1/4 lb Italian salami, sliced
    • Italian style salad dressing {I like Good Seasons Italian Salad Dressing!}
  • Directions:

Corn Casserole 

  • Ingredients 
    • corn niblets can 
    • Jiffy corn muffin mix 
    • Creamed corn can 
    • 2 eggs 
    • 8 ounces sour cream 
    • half or a whole stick of butter (optional)
  • Directions 
    • Preheat the oven to 350 degrees. 
    • Pour all ingredients {including the melted butter} in a casserole dish and stir until well mixed.
    • Pour into the Large Neutral Nouveau Round Casserole. {This piece is oven to table to freezer friendly!}
    • Then, place in the oven for at least an hour or until it is no longer sticky inside. Just like brownies, check with a toothpick to make sure it’s fully cooked. 
    • Finally, cut and serve! 

Sweet and Spicy Meatballs 

  • Ingredients
    • 1 (12-ounce) jar chili sauce {Our favorite is Heinz!}
    • 1 (12-ounce) jar grape jelly
    • 1/2 cup water
    • 2 teaspoons red pepper flakes (optional)
    • 1/2 teaspoon garlic powder
    • 1 (22-ounce) package frozen meatballs
    • 1 1/2 teaspoons cornstarch (optional)
  • Directions
    • Add chili sauce, grape jelly, water, red pepper flakes, and garlic powder to Instant Pot. Then, stir to mix.
    • Add meatballs and stir to coat them in the liquid.
    • Place lid on Instant Pot. Make sure the valve is in the “sealing” position. Set to “Pressure Cook” for 8 minutes.
    • Flip the valve to release the pressure manually and carefully remove the lid. 
    • If you want the sauce to be thicker, mix the cornstarch with 1 1/2 teaspoons of cold water. Add to the pot and stir it into the sauce. Set to “Saute” mode and let simmer for a minute or two to thicken. Then serve in the Spot On Ruffle Best Bowl for some extra flair! 
    • If you want to keep the meatballs hot throughout the game, keep them in the Instant Pot on “Keep Warm” mode.  

Brats Hot Tub

  • Ingredients:
    • Johnsonville original brats - 19 oz. tray {If you’re local to Tallahassee, we recommend swapping this with our favorite, Bradley’s Country Store’s smoked sausage!} 
    • 1 slow cooker
    • 3-4 cans (12 oz each) beer {Easily adaptable to gluten-free beer!}
    • 2 tablespoons. butter
    • 1 large yellow or white onion, sliced
    • Brat buns (optional)
  • Directions:
    • In a slow cooker, pour in the bee and add butter and onions. Then, turn on to high.
    • Heat a grill pan or a heavy skillet to medium-high heat or sear the brats on all sides. 
    • Place your Johnsonville brats into the slow cooker and heat until the brats are cooked through, about 2 hours. Note: Brats are fully cooked when the internal temperature reaches 160 degrees. 
    • Reduce heat to low and keep the brats in the slow cooker throughout the game so they stay hot. 
    • Your guests can dish their Brats on our durable and stylish melamine pieces, like the Spot On Melamine Dinner Plate

No matter if your team wins or loses, these recipes are sure to be a touchdown at your next tailgate!


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