Roll Tide Breakfast Rolls

Hokie Pride Sausage Dip

Clemson Orange Chicken Legs

Carolina Blue Potato Salad

Ramblin’ Wreck Boiled Peanuts

Dawg’s Sweet Heat Hot Dogs

Texas Tackler-sized Burgers

Smoky Blue Deviled Eggs

Bengal Black & Gold Popcorn

Ole Miss Mud Brownies

Love of college football is as Southern as pecan pie. So whip up these tried-and-true tailgate favorites for the next Big Game.

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Time out! Go leaner and make a substitution – 1½ cups egg substitute for eggs and reduced-fat pork sausage for sausage.

Preparation1. Wrap tortillas loosely with aluminum foil, and place in a 250° oven for 10 minutes.

2. Meanwhile, cook sausage in a large skillet over medium-high heat, stirring often, 8 minutes or until sausage crumbles and is no longer pink; drain, remove sausage from skillet, and pat dry with paper towels. Wipe skillet clean. Reduce heat to medium.

3. Whisk together eggs and 2 Tbsp. water. Coat same skillet with cooking spray; add egg mixture, and cook, without stirring, 2 to 3 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 2 minutes or until eggs are thickened but still moist. (Do not overstir.)

4. Spoon sausage and eggs evenly onto tortillas, and sprinkle with cheese; roll up tortillas. Serve with salsa and sour cream, if desired.

Roll Tide Breakfast Rolls

Ingredients

10 (6-inch) fajita-size flour tortillas½ (16-oz.) package ground pork sausage6 large eggsVegetable cooking spray

½ cup shredded Colby-Jack cheese blendSalsa (optional)Sour cream (optional)

Winning Tailgate RecipesRecipe 1

Yield: 10 servings

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Winning Tailgate RecipesHokie Pride Sausage Dip

Preparation1. Preheat oven to 375°. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.

2. Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese.

3. Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chip scoops, bell pepper strips, and pretzel rods.

Sausage, Bean, and Spinach Dip

Ingredients1 sweet onion, diced1 red bell pepper, diced1 (1-lb.) package hot ground pork sausage2 garlic cloves, minced1 teaspoon chopped fresh thyme ½ cup dry white wine1 (8-oz.) package cream cheese, softened

1 (6-oz.) package fresh baby spinach, coarsely chopped¼��teaspoon salt1 (15-oz.) can pinto beans, drained and rinsed½ �cup (2 oz.) shredded Parmesan cheese

Make the ultimate spinach dip by adding ground sausage, pinto beans, cream cheese, and Parmesan. It’s almost hearty enough to be a main dish.

Recipe 2

Yield: about 6 cups

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Winning Tailgate RecipesClemson Orange Chicken Legs

Preparation1. Preheat grill to 350° to 400° (medium-high) heat. Combine ¼ cup orange juice, 3 Tbsp. soy sauce, 3 Tbsp. brown sugar, and next 5 ingredients in a shallow dish or large zip-top plastic freezer bag; add chicken. Cover or seal, and chill 10 minutes. Remove chicken from marinade, discarding marinade.

2. Grill chicken, covered with grill lid, 10 to 12 minutes on each side or until done. Remove from grill; cover with aluminum foil, and let stand 10 minutes.

3. Meanwhile, whisk together 2 tsp. brown sugar, remaining ¾ cup orange juice, and 2 Tbsp. soy sauce in a small saucepan. Whisk together cornstarch and 2 tsp. water, and whisk into orange juice mixture. Bring mixture to a boil over medium heat, and cook, whisking constantly, 1 minute or until thickened. Brush sauce over chicken.

Chipotle-Orange Chicken Legs

Ingredients1 cup fresh orange juice, divided5 tablespoons soy sauce, divided3 tablespoons brown sugar2 tablespoons olive oil6 garlic cloves, pressed1 tablespoon orange zest 1½ teaspoons kosher salt

1 teaspoon ground chipotle chile pepper2 pounds chicken drumsticks (about 8 drumsticks)2 teaspoons brown sugar2 teaspoons cornstarch

Your Clemson Tigers tailgate won’t be complete without this spicy orange chicken.

Recipe 3

Yield: 4-6 servings

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Winning Tailgate RecipesCarolina Blue Potato Salad

Preparation1. Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double-fold top and side edges to seal, making 1 large packet.

2. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side. Remove packet from grill. Carefully open packet, using tongs, and let potatoes cool 5 minutes.

3. Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.

*Balsamic vinegar may be substituted but will darken the color of the dressing.

Big Daddy’s Grilled Blue Cheese-and-Bacon Potato Salad

Ingredients3 pounds baby red potatoes, cut in half2 tablespoons olive oil1 teaspoon salt1 teaspoon freshly ground pepper1 cup mayonnaise¼ cup chopped fresh parsley

¼ cup white balsamic vinegar* 2 teaspoons sugar2 teaspoons Dijon mustard1 cup thinly sliced red onion4 ounces crumbled blue cheese6 bacon slices, cooked and crumbled

Grilling the potatoes in an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor – plus, it makes cleanup a breeze.

Recipe 4

Yield: 6 servings

8 hot dogs

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Winning Tailgate Recipes

Ramblin’ Wreck Boiled Peanuts

Preparation1. Bring all ingredients and 1 gal. water to a boil in a stockpot over high heat. Cover, reduce heat to medium-low, and cook, stirring occasionally, 4 hours or until peanuts are tender. Add water as needed to keep peanuts covered.

2. Remove from heat; let stand, covered, 1 hour.

Note: We tested with Texas Pete Original Hot Sauce.

Ingredients2 pounds raw peanuts in shell ¹⁄³ cup salt¾ cup hot sauce1 (3-inch) piece fresh ginger, sliced

1 tablespoon black peppercorns 2 teaspoons coriander seeds2 bay leaves

These boiled peanuts are just the crowd-pleaser you need at your next tailgate. They offer a spicy kick, making them a favorite pre-game snack.

Recipe 5

Hot Spiced Boiled Peanuts

Yield: about 4 cups

8 hot dogs

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Winning Tailgate Recipes

Dawg’s Sweet Heat Hot Dogs

Preparation1. Preheat grill to 350° to 400° (medium-high) heat.

2. Combine first 3 ingredients and 1 Tbsp. chili sauce in a small bowl. Brush hot dogs with remaining 1 Tbsp. chili sauce.

3. Grill hot dogs, covered with grill lid, 4 to 6 minutes or until thor-oughly heated. Place hot dogs in buns, and top with mayonnaise mixture. Sprinkle with chopped pickles and shredded cabbage.

Note: We tested with Wickles Pickles and Huy Fong Sriracha Hot Chili Sauce.

Ingredients¾ cup mayonnaise1 tablespoon whole grain mustard1 green onion, minced2 tablespoons Asian sriracha hot chili sauce

8 hot dogs 8 hot dog buns, toasted1 cup chopped sweet-hot pickles 2 cups shredded red cabbage

Take hot dog toppings beyond traditional sauerkraut and mustard by dressing with sweet-hot pickles, shredded red cabbage, and a creamy topping made of mayo, whole grain mustard, and hot chili sauce.

Recipe 6

Yield: 8 servings

8 hot dogs

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Winning Tailgate Recipes

Texas Tackler-sized Burgers

Preparation1. Preheat grill to 350° to 400° (medium-high) heat. Combine first 4 ingredients gently. Stir fresh herbs into meat mixture. Shape mixture into 6 (5-inch) patties.

2. Grill, covered with grill lid, 4 to 5 minutes on each side or until beef is no longer pink in center. Serve on buns and top each burger with pimiento cheese, cooked bacon slices, lettuce, and tomato slices.

Ingredients1 pound ground sirloin1 pound ground chuck1 teaspoon salt½ teaspoon freshly ground pepper¼ cup mixed chopped fresh herbs (such as basil, mint, and oregano)

6 hamburger bunsToppings: pimiento cheese, cooked bacon slices, lettuce, and tomato slices

Let ground beef stand at room temperature for 10 minutes before grilling.

Recipe 7

Pimiento Cheese-Bacon Burgers

Yield: 6 servings

8 hot dogsww

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Winning Tailgate Recipes

Smoky Blue Deviled Eggs

Preparation1. Place eggs in a large stainless steel saucepan (not nonstick). Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.

2. Place eggs under cold running water until cool enough to handle. Peel under cold running water. Cut eggs in half lengthwise; remove yolks. Reserve 6 yolks for another use.

3. Mash remaining 6 yolks with mayonnaise using a fork. Stir in cheese and next 3 ingredients. Season with salt and pepper to taste. Spoon into egg whites. Serve with desired toppings.

Ingredients12 large eggs ¼ cup mayonnaise¾ cup freshly grated smoked or sharp Cheddar cheese¼ cup finely chopped jarred roasted red bell pepper

1 tablespoon Dijon mustardPinch of ground red pepperToppings: sliced green onions, diced country ham, sliced pickled ocra, spiced pecans

Recipe 8

Smoky Pimiento Cheese Deviled Eggs

Yield: 2 dozen

This recipe comes from Chef Jason Hill at Wisteria Restaurant in Atlanta.

8 hot dogs

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Winning Tailgate Recipes

Bengal Black & Gold Popcorn

Preparation1. Place popcorn in a large bowl, discarding unpopped kernels. Stir in nuts and cranberries.

2. Microwave white chocolate morsels in a 2-cup glass measur-ing cup at HIGH 1½ minutes or until melted and smooth, stirring at 30-second intervals. Pour over popcorn mixture, stirring until evenly coated.

3. Spread mixture in a 15- x 10-inch jelly-roll pan. Sprinkle evenly with cinnamon. Let stand 15 minutes or until chocolate hardens. Sprinkle with gold dust. Break into pieces; serve immediately, or store in an airtight container for up to 3 days.

Ingredients1 (3.3-oz.) bag butter-flavored microwave popcorn, popped 1 cup salted mixed nuts1 cup dried cranberries

1 (12-oz.) package white chocolate morsels ½ teaspoon ground cinnamon Edible gold dust

We adapted this recipe from one on the Jolly Time Popcorn Web site (www.jollytime.com) called Glitterazzi Popcorn. Find the edible gold dust at craft or party supply stores.

Recipe 9

Gold-Dusted White Chocolate Popcorn

Yield: 10 cups

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Winning Tailgate RecipesOle Miss Mud Brownies

Preparation1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.

2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1½ minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.

3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows.

4. Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.

Mississippi Mud Brownies

Ingredients1½ cups coarsely chopped pecans1 (4-oz.) unsweetened chocolate baking bar, chopped¾ cup butter2 cups sugar

4 large eggs1 cup all-purpose flour3 cups miniature marshmallowsChocolate Frosting (see recipe in box)

Fluffy marshmallows, chopped pecans, and chocolate frosting add up to one deliciously decadent dessert!

Recipe 10

Ingredients½ cup butter

¹⁄³ cup milk6 tablespoons unsweetened cocoa1 (16-oz.) package powdered sugar1 teaspoon vanilla extract

Cook first 3 ingredients over medium heat in a large saucepan, stirring constantly, 4 to 5 minutes or until butter melts. Remove from heat, and beat in powdered sugar and vanilla at medium speed with an electric mixer until smooth.

Chocolate Frosting

Yield: 4 dozen