Fall and football season are definitely synonymous. Friday night lights has become quite an event with just as much tailgating as college game days. I always love coming up with fun tailgate menus, the perfect outfit and decorations. Friday nights spent under the lights watching my son play football was always a highlight of my week, and the planning during the week was something I most definitely looked forward as well. The weather and amount of people attending all play into my decisions. I like to make things ahead of time as much as possible and make cleanup just as easy! Over the years, I have either acquired or seen some items that definitely make tailgating so much easier. These are my favorite tailgating essentials and recipes.

ESSENTIALS

Whether to hide out from the hot sun or staying dry on a rainy day, a caravan canopy tent is helpful in identifying your spot for your guests.

This tailgate table is a perfect addition and so easy to fold and transport.

A portable grill is a must and there are so many to choose from. The Thermos fire and ice grill with cooler serves dual purpose and can be used for grilling burgers or warming many other foods made for the tailgate as well as chilling beers and wine at the same time! A definite must for us. Love this table top grill as well.

This warming bag is great for transporting things that you’d like to stay warm. I have several and they really come in handy.

A car lighter converter allows you to plug a slow cooker in your car to help with food preparation.

RECIPIES

Here are some of my favorites things to make and watch disappear!

BREAKFAST BURRITO

Breakfast burritos are perfect for an early morning tailgate and are loved by all!

1 lb ground sausage cooked
3 baked potatoes diced and cooked with 1 onion diced up
12 eggs scrambled and cooked ( sprinkle 1 cup cheddar cheese on eggs when cooked)
10 tortilla wraps

Place some of sausage, potatoes and eggs in middle of each tortilla. Tuck top and bottom end in and roll up. Wrap each on aluminum foil. These can be made the day before and warmed on the grill for 10-15 minutes before serving at the tailgate

BUFFALO CHICKEN DIP

Dips are so popular at tailgates and easy to transport. Crackers and chips as well as veggies make eating them so very easy!

2 (8-oz)blocks of cream cheese
1 cup ranch dressing
1/2 cup Franks hot sauce
1 (24-oz) can white meat chicken or 2 rotisserie chicken breasts shredded
1/2 cup shredded cheddar cheese

Mix all ingredients and bake on 375 for 35-40 minutes until bubbly. Serve with Frito scoops and celery.

MEXICAN LAYER DIP

1 can refried beans
1 jar salsa with corn
1 can sliced black olives
1 cup shredded lettuce
1 cup shredded cheese
2 tbsp Cholula sauce

Layer a pie Pyrex dish starting with beans and follow with all other ingredients. Drizzle Cholula over the top and serve with tortilla chips.

BARBECUE PULLED CHICKEN

This is great to make ahead in a slow cooker. It’s super easy and a no-brainer for a large group.

Put 5-6 boneless chicken breasts in a slow cooker. Cover with 2 bottles of your favorite bar-b-q sauce and 1/4 cup chicken broth. Cover and cook on low for 4 1/2 to 5 hours.

Take chicken out and place on a plate. Use 2 forks to shred the chicken. Add 2 tbsp cornstarch to the sauce to thicken and then put chicken back in sauce.

I like to serve with nuns and pickle stackers. It can also be eaten alone alongside cole slaw and chips!

HAM SPECIALTY SANDWICHES

Ham Specially sandwiches

Kings Hawaii’s rolls
Honey baked ham sliced
Gruyere cheese
Honey mustard or Dijon

Assemble ham and slice of cheese on a bun that has mustard spread on it. Wrap each individually in aluminum foil and warm

BAKED SALAMI

Large beef salami
1 8-oz jar grey poupon
1 8-oz jar apricot preserves

Score salami and place in a Pyrex dish. Mix mustard and preserves and pour over salami. Bake on 400 for 40 minutes. Serve with party rye.

CHICKEN WINGS

Chicken wings seem to grace many tailgates. I like to marinate mine (2dozen) in 1 jar SOYVAY and 1 bottle Franks hot sauce with 2 tablespoons of tobasco. Please all in a large ziplock bag and grill when you get to tailgate

HOMEMADE GUACAMOLE

3 large avocados mashed
1 onion chopped finely
3 Roma tomatoes, chopped
2 tbsp garlic
Juice of 2 limes
5 shakes of tobasco or chalula
4 jalapeños chopped finely
Mix well and serve with tortilla chips
Spicy meatballs
1 cup breadcrumbs
3 lb ground turkey
2 tsp salt
1 tsp paprika
1/2 tsp cayenne pepper
4 tbsp sage
3/4 cup chopped (finely) onion
2 garlic cloves minced
3/4 cup parsley
3/4 cup Parmesan cheese

Mix all in a bowl and mix well. Using hands form into 1 1/2 inch balls. Place on a cookie sheet and bake for 20 minutes on 350. Serve with toothpicks and marinara sauce on the side

BEEF TENDERLOIN SLIDERS

These are nice to make ahead and are delicious room temperature.

Whole trimmed beef tenderloin
1/2 stick of butter melted
1 1/2 tablespoon garlic powder
1 1/2 tablespoon Lowry’s seasoning salt

Preheat oven to 400. Place beef tenderloin in roasting pan. Pour butter over top and sprinkle seasoning all over. Bake for 20 minutes on 400 and then lower to 350 and cook for another 30 minutes for rare and longer until desired doneness. Let cool and slice to desired thickness for sliders. Place a piece of meet between slider bun. Serve with horseradish sauce and steak sauce.

Shrimp cocktails and chips and salsa are also good ideas and transport easily!