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Tailgating Break - 2018

Apple Nachos

3 medium apples
1 ½ tsp, Lemon juice
¼ cup Creamy Peanut Butter
3 tbsp Heath English Toffee Bits
3 tbsp, Mini Semi-Sweet Chocolate Chips

Mix health bits and mini chocolate chips in a small dish and set aside. Core each apple and thinly slice into about 12 pieces each. (Or used pre-sliced apples in bag.)

Layer half of the apples onto a large plate or platter. If the apple slices will be sitting out for a while, sprinkle with lemon juice to prevent browning. Heat peanut butter in microwave until runny. (Additional option boil two tablespoons of water and peanut butter and 1 tablespoon honey, mix until smooth.) Use a spoon and stir until mixture is smooth. Use a spoon to drizzle half the peanut butter mixture over the plated apple slices; sprinkle with half the heath chocolate mixture. Layer the remaining apples on top and repeat with remaining peanut butter and heath chocolate mixture. Serve.

Cheesy Corn Dip

2 -15 oz. cans whole kernel corn (rinsed and drained)
½ cup mayo (made with olive oil)
1 cup reduced fat cheddar cheese
1 cup diced red bell peppers
1 cup chopped red onion

Stir all ingredients together and serve chilled. Refrigerate within 2 hours.

Cauliflower Buffalo Bites Recipe

Bloody Blitz Mocktail

1-48 oz. tomato or clamato juice
4 dashes Worcestershire sauce
8 dashes hot pepper sauce (e.g. Tabasco™)
1 teaspoon Montreal steak seasoning
1 teaspoon celery salt
2 teaspoons horseradish (optional)

Serve over ice with celery.

Mix all ingredients in a closed container over ice. Shake vigorously and strain into the glass. Garnish with a stalk of celery.

Skinny Taco Dip

8 oz. neufchâtel cheese
8 oz. plain Greek yogurt
16 oz. jar favorite salsa
1/2 packet taco seasoning
2 cups lettuce, shredded fine
2 Roma tomatoes, seeds removed and diced
1 medium diced onion
1 diced green (or colored) pepper
1 cup reduced fat or fat free shredded cheddar cheese  (optional)

In a large bowl combine cream cheese, yogurt, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a 9x13 shallow glass dish. Top with shredded lettuce, tomatoes, onion, pepper and shredded cheese.

Serve with baked tortilla chips.

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