Warning Bama fans: Whilst you’ll find no obnoxious fandom here, the blue and orange may assault your eyes. Stay tuned below for some fun recipes that are our very favorites-we didn’t want you to miss out!
There’s just something about rooting for your team. Escaping for a Saturday to return to your old stomping grounds, and enjoying wonderful memories with amazing friends.
It’s no secret around here that we love our tigers… win or lose.
And anyone who loves their team knows that no matter what color you wear, or what team you love and pledge your allegiance to, there’s just something about it.
The tradition of tailgating is a cultivated art, from whence we hail. AKA the south.
A religiously cultivated art.
And watching others show their emblazoned adoration, no matter what team you love, just makes our hearts happy.
Because while it’s fun to root for a team, completely lose our heads in those amazing plays or those nerve-raking moments that sometimes come down to the final second,
It’s about so much more than that.
Over the last few years, we’ve joined the ranks of a few of our favorite people on the loveliest village on the plains.
And let me tell you, these folks know what they’re doing.
These fabulous families have tailgated together for no less than about 25 years. And a few years ago, upped the ante by moving to the RV park that’s close to campus.
Can we say giant incredibly amazing tailgating party?
It’s so fun to see what families are bringing in to their own traditions, as well. You won’t get far without a friendly “War Eagle!”
Their little spot backs right up to a creek in the woods, where the kids have created nothing less than their own personal, wooded haven.
Good old fashioned fun with sticks and twigs and rope bridges and tire swings are at the top of the agenda, adorned with glow sticks and flashlights to light the way when it gets too dark at night.
They stomp and chase and roll and run, until they just can’t anymore.
The adults, have put their own twist of style on the set up, and with chandys, {I mean, it’s just not official with a swaging chandy} tents, signs and lights…
And with the addition of a giant deck built by the awesome Doc… who needs to go to the game?
Shhh, I didn’t write that.
And I haven’t even gotten to the food yet. So much talent, so much yum from all of the talented cooks/attendees. Mrs ‘Captain Cathy’ coordinates the dishes, each game. Usually a fun theme, filled with finger-licking favorites.
…And meet {drum roll please} The Grill Master. Every tailgating tradition calls for the ultimate Grill Master.
His chicken wings are manna from Heaven. He rocks that apron. We are not worthy.
It’s about fellowship, camaraderie and good old fashioned fun.
Something we truly cherish.
It’s refreshing to the mind, belly and spirit.
So without further ado, the members of our wonderful tigers tailgating society {I totally just made that up so that I sound official. Trust me… they’re as official as one can be in the land of experts.} have graciously shared three of their favorite recipes with all of us today.
With games that are right around the corner alongside the holidaisical apocalypse on the horizon, we thought these easy yummy recipes were just what the food enthusiast ordered. Because ya just can’t argue with these cleverly seasoned pros.
1. Broccoli Cheese Soup:
• 2 Tablespoon of butter • 1 tsp salt • ¾ cup chopped onion • 2 (10 oz) pkg frozen broccoli florets • 6 cups water • ½ tsp garlic powder • 6 small (or) 3 large chicken bouillon cubes • 6 cups whole milk • 4 cups medium egg noodles • 1 pound Velveeta cheese • Pepper to taste
In a large pot, melt butter and add chopped onion. Saute over medium heat for 3 minutes. Turn up heat and add water and bouillon and heat to boiling stirring occasionally until bouillon dissolves. Gradually add noodles and salt so that bouillon continues to boil. Cook uncovered for 6 minutes. Cook broccoli per package directions and chop. Add broccoli and garlic to pot. Simmer for 5 minutes. Take off heat and let sit for about 3 minutes. Warm milk in microwave and gradually add to pot. Put back on low heat. Slice Velveeta and add to pot. Allow to melt slowly and stir so that cheese does not fall to the bottom of pot. Add pepper to taste. Can serve immediately or allow to cook longer on very low heat. Can also put in Crock Pot to keep warm. Makes 4 quarts + Freezes well.
2. Turtle Trifle:
• 1 pecan pie* • 8 ounces cream cheese (whipped), room temperature • 8 ounces whipping cream • 3 tablespoons sugar • 1 teaspoon vanilla • ¾ cup pecan halves • 1 tablespoon canola oil • Sea Salt • 1/3 cup Smuckers Salted Caramel • 1/3 cup Smuckers Hot Fudge
Preheat oven to 350. Toss pecans in canola oil, then sprinkle liberally with sea salt. Bake for 10-12 minutes, until toasted, then set aside to cool. Combine whipping cream and sugar. Beat on high until it reaches a whipped cream consistency. Add cream cheese and vanilla, then whip until well incorporated. Slice pecan pie into 1 to 2 inch cubes. In a trifle bowl, layer pecan cubes, then cover with cream. Drizzle with caramel and chocolate, then add a layer of toasted pecans. Repeat layers until you have used all of the pecan pie and cream. You may serve immediately or refrigerate overnight.
*You may use a homemade pie, or purchase a fresh or frozen pie. If the pie is frozen, defrost prior to cubing.
3. Santa Fe Soup:
• 2 pounds lean ground beef, browned and drained • 2 packages dry Hidden Valley Ranch Dressing mix • 2 packages dry Taco Bell taco seasoning • 1 teaspoon minced onion
• 1 teaspoon garlic powder • 1 teaspoon smoked paprika • 1 teaspoon ground cumin
• 1 teaspoon cilantro • ¼ teaspoon cayenne pepper • 1 small can diced green chiles • 2 (16 oz) cans red beans, undrained • 2 (16 oz) cans black beans, undrained • 2 (16 oz) cans pinto beans, undrained • 2 (16 oz) cans white shoepeg corn, drained • 1 (16 oz) can diced fire roasted tomatoes • 1 (16 oz) can Rotel tomatoes • 3 cups chicken stock
Combine all ingredients in large crock pot (5 to 7 quart crock pot). Cook on low for 4-6 hours. For a quicker preparation, you may combine all ingredients in a large stock pot and cook over medium high heat for 30 minutes. Serving suggestion: Garnish with grated sharp cheddar cheese and a dollop of sour cream; serve with tortilla chips, Fritos or cornbread.
{See our homemade bread recipe here!}
We hope you enjoy these fabulous recipes from some of our very favorite people. We love sharing one of our favorite things! It’s a lovely tradition and we adore the memories we, and our children will have of it all one day.
What are some of your fave team traditions? We love to hear all about them!
Have an inspired day!
Jenna says
These are perfect for the weather we’re having- and I love you guys’ traditions! So great!
Stephanie says
We have tailgated with another family for years, except we’re definitely not wearing your colors. (Go Dawgs!) so we totally get the tradition. So much fun! Thanks for the great recipes!
Anna says
Perfect!
Karen says
I went to UT, though I still act like I go there during game season, so I know this feeling, it’s hard to describe, but it’s definitely being a member of a club you want to belong to, yet has no barriers, everyone is welcome, as long as they root for the right team. You guys have definitely made this sport into an art form
Malinda says
I had been following you because of your great 2015 planner. While browsing your site, I saw the Auburn flag, and being the Bama fan that I am, I was intrigued. Even though it isn’t the best team out there 😉 I’m even happier to follow your site because it may not be the same team, but it’s the same passion! I look forward to checking out these recipes and checking into your other posts! RTR 🙂