Daily Special: Tailgate Treats

Buffalo Pimiento Cheese with Celery Sticks:

1 (16-oz) block extra-sharp white Cheddar
cheese, shredded
1 (16-oz) block extra-sharp Cheddar cheese,
shredded
1 (7-oz) jar diced pimientos, drained
1 cup chopped pecans
1 cup mayonnaise
¼ cup buffalo wing sauce
½ tsp garlic salt, ½ tsp pepper
Celery sticks

    Combine cheeses, pimientos, pecans,
mayonnaise, buffalo sauce, garlic salt, and
pepper in a large bowl . Beat with a mixer at
medium speed until just combined. Serve with
celery sticks.
Note: Can be made up to 3 days ahead, store
covered in refrigerator

Layered Cornbread Salad:

1 (8.5-oz) pkg cornbread muffin mix
1 cup mayonnaise
1 (8-oz) carton sour cream
1 (1-oz) pkg dry ranch salad dressing mix
1 (8-oz) block Cheddar cheese, shredded and
divided
2 (15-oz) cans pinto beans, rinsed and drained
2 (15.25-oz) cans corn, drained
3 cups shredded rotisserie chicken
4 plum tomatoes, chopped
1 green bell pepper, chopped

    Bake cornbread muffins according to
package directions; let cool and crumble into 1
inch pieces. Stir together mayonnaise, sour
cream, and dressing mix in a small bowl; set
aside . Layer cornbread, half of cheese, half of
dressing, beans, corn, chicken, tomatoes, and
bell pepper in individual plastic cups with lids.
Spread with remaining dressing and seal lids on
cups. Refrigerate overnight before serving.
Note: Toasting the cornbread at 400°F on a
rimmed baking sheet for about 10 minutes will
help keep the cornbread crunchier. This salad
can also be layered in a large serving bowl or
plastic container for easy transport.

 

 

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