Now that the bye week for the Packers has come and gone, I can’t wait for some Packer Football this Sunday! Below are some of my favorite Tailgating recipes that have always been a hit! #GoPackGo
Crock Pot Buffalo Chicken Dip:
- 1 Package (8 oz) neufchatel (low fat) Cream Cheese, softened
- 2 10 oz. Cans of Chunk Chicken, drained
- 2 Cups Shredded Cheddar ( I use Mild Cheddar, but you can use sharp if you’d like)
- 1 Cup Ranch Dressing
- 1 Cup Frank’s Red Hot (can use Buffalo or Original- I like Original)
- Blue Cheese crumbles (optional topping)
Cube the cream cheese, and place all ingredients in the crock pot on low for 1 -2 hours, stirring occasionally and you are ready to go! I like to serve mine with wheat thins, carrots and celery sticks. Tortilla chips also go great with it! This is a crowd pleaser for sure, and one of my favorite recipes!
Skinny Crock Pot Pulled Pork Sandwiches:
- 1 (8 ounce) can tomato sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1/4 cup honey
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher or sea salt
- 4 pork loin chops
- 1/2 yellow onion, chopped
1)Mix together all of the ingredients in the crock pot, except the pork chops and onion. This will create the barbecue sauce.
2)Cut pork chops into 3-4 pieces to make it easier to shred once cooked. Add onions into crock pot first, then chops on top.
3)Cook on low setting for 4 to 6 hours or high for 2 to 3 hours, or until the internal temperature of the meat reaches at least 165 degrees. Meat should easily pull apart when done.
My favorite is to garnish with coleslaw, serve on a wheat buns and some Sweet Baby Ray’s BBQ sauce as needed. If you’re looking to add cheese to the sandwich, Gouda or provolone goes perfectly with pulled pork. One of the best recipes out there!
- 1 cup crunchy or regular peanut butter
- 1/4 cup margarine or butter
- 2 cups rice krispies cereal
- 1 1/2 cups semi-sweet chocolate morsels
- 1 cup powdered sugar
- 2 tablespoons vegetable shortening (optional)
Melt butter. In large mixer bowl, combine peanut butter, margarine and sugar until thoroughly combined. Add cereal, mixing thoroughly. Portion mixture, using a rounded teaspoon. Shape into balls. Place each ball on wax paper. Refrigerate.
Melt chocolate and shortening in small saucepan over low heat, stirring constantly. Use a spoon to dip peanut butter ball into melted chocolate, covering evenly, or you can spoon the chocolate over each peanut butter ball on the wax paper. Refrigerate until firm. Store in airtight container in the refrigerator.
These puppies go fast, so I always make a ton! They are a hit for sure!! 🙂
P.S. Don’t forget the beer! The best part of tailgating are the drinks 😉
Let me know if you try any of these recipes and what your thoughts are! I’d love to hear from you! Have a great weekend and Go Pack Go!