Healthy And Delicious Tailgate Recipes
A quintessential southern tradition and a must have at social gatherings, these new twists on an old family favorite are sure to please any palate. One easy master recipe and three delicious variations are sure to please even the pimento cheese purist! For best results, use a good quality block cheese and freshly shred. Serve with your favorite crackers, spoon into celery sticks, or use as a sandwich spread.
Yield: 3 ½ cups (serving size 2 Tablespoons)
Ingredients
1 (8-ounce) block sharp Cheddar cheese, shredded
1 (8-ounce) block white Cheddar cheese, shredded
1 cup roasted red bell peppers, finely chopped
½ cup mayonnaise (Duke’s™ Original used for testing)
1 teaspoon sea salt
½ teaspoon dried celery flakes
¼ teaspoon ground pepper
Directions
Shred both blocks of cheese and place in a medium mixing bowl.
Add diced red peppers, mayonnaise and spices. Gently mix all ingredients together.
Cover and chill for at least an hour before serving.
Note: You can use jarred roasted red peppers instead of roasting your own. Use peppers in brine only, not oil, and be sure to drain completely and remove as must moisture as possible.
Variations
Pimento Cheese with Bacon and Scallions: Combine 2 cups Southern Pimiento Cheese with ¾ cup chopped, cooked bacon and ¼ cup chopped scallions. Yield: 2 cups (serving size: 2 tablespoons).
Pimento Cheese with Horseradish and Pecans: Combine 2 cups Southern Pimento Cheese with ½ cup toasted pecans, coarsely chopped, 3 tablespoons grated horseradish, and 2 teaspoons granulated garlic. Yield: 2 1/2 cups (serving size: 2 tablespoons)
Pimento Cheese with Sweet and Spicy Pickles: Combine 2 cups Southern Pimento Cheese and ¾ cup finely chopped Wickles Pickles™. Yield: 2 ½ cups (serving size: 2 tablespoons)
*Wickles Pickles™ was used for recipe development; however any sweet and spicy pickles will also work well.
Cheese Wafers
These savory cheese wafers are similar to cheese straws but easier because you don’t have to use a cookie press. The crunch comes from rice cereal and they pack just a touch of heat from the red pepper. For best results, do not use pre-shredded cheese.
Yield: 7 dozen wafers (serving size: 2 wafers)
Ingredients
1 (8-ounce) blocks extra-sharp Cheddar cheese, shredded
2 sticks butter, melted
½ teaspoon salt
½ teaspoon ground red pepper
2 cups all-purpose flour
2 cups crisp rice cereal
Directions
Preheat oven to 300 degrees.
Shred cheese and place in a large bowl. Add melted butter and stir until well blended. Stir in salt and red pepper. Add flour and stir until blended. Add cereal and stir until blended.
Cover and chill for 1 hour.
Shape cheese mixture into ½-inch balls and place on a baking sheet. Flatten balls gently with tines of a fork. Bake 20 minutes or until golden. Let cool on pan 5 minutes. Transfer wafers to a cooling rack lined with paper towels and let cool completely.
Per serving:
Calories 89
Fat 6.4g
Sat Fat 4.1g
Protein 1.9g
Carbohydrate 5.7g
Fiber 0.2g
Sodium 108mg
Chocolate Mint Cheesecake Bites
These bite-size cheesecakes are perfect for a party because you don’t need to serve with forks and you can make them a day ahead. Keep refrigerated until just before you’re ready to serve.
Yield: 36 (serving size: 1 cheesecake bite)
Ingredients
For the crust:
1 1/2 cups chocolate sandwich cookie crumbs
3 tablespoons melted butter
For the filling:
2 (8-ounce) blocks cream cheese, room temperature
½ cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 teaspoon chopped fresh mint
2 eggs
Fresh mint sprigs (optional)
Directions
Preheat oven to 325o F.
Combine cookie crumbs and melted butter in a medium bowl until mixture resembles sand. Press firmly into the bottom of 36 paper-lined mini-muffin pans or 36 mini muffin cups coated with cooking spray.
Beat cream cheese, sugar, vanilla extract, peppermint extract and chopped mint until smooth in a large mixing bowl. Add eggs one at a time, scraping down sides of the bowl after additions.
Spoon 1 level tablespoon of filling into prepared muffin cups and bake for 15-18 minutes or until centers are almost set.
Cool completely. Cover and chill at least 2 hours. Garnish with fresh mint springs just before serving, if desired.
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