A Mother’s Day cocktail that is quick and easy- and perfect for any occasion or celebration, actually! Enjoy this refreshing drink anytime and often! The idea for this cocktail started with the gift of acrylic stir sticks from Giddy Paperie and a quarantine limitation on available mixers. Making the best of the shelter-in-place means being creative with what we had! I liked it so much, I wanted to share…
The acrylic stir sticks are a party all on their own, aren’t they? They are so cute and pretty. What a great way to mix your drink and to be able to tell whose drink is whose! I love the useful ways and the beautiful details they provide.
I loaded my silver serving tray with all of the ingredients and supplies and headed to my front porch to create this simple and tasty treat. All you need are a few ingredients…this recipe yields one drink made in an 8 oz. glass.
Clementine Ginny Cocktail
2 oz Gin (you can also substitute vodka)
5-6 oz. Izze Clementine Soda
Fill 8 oz. glass with ice.
Measure 2 oz. of gin and pour over ice.
Top with chilled Izze Clementine Soda
Add lime slices and stir.
The stir sticks dress up an otherwise really simple drink. I love the orange color of the cocktail combined with the blue and white chinoiserie designs on the stir sticks. Giddy Paperie hand painted each design and then the designs were made into acrylic stir sticks. It is such a brilliant little party detail- I would love to have them in so many designs! From coffee to cocktails, a stir stick comes in handy!
My favorite way to serve cocktails to a small group is on a decorative tray. With a few simple touches, you can have a beautiful display in no time. Start with a small vase of flowers- I used this small vintage Herend vase and loaded it with ranunculus and snapdragons. Remember to add limes, napkins, glasses, stir sticks, Izze, and gin. I used a shot glass to measure the alcohol.
If you have festive glasses, those are always fun to use. If you don’t, your drink will still be pretty and festive with the orange color and the stir sticks and limes. I added several lime slices to mine because I like the flavor. You can decide what you think, but I love the slight tang that it adds.
Sweet and simple and easy to enjoy! I hope you love this cocktail- and I think every perfect drink deserves to have a fun name, don’t you?? 🙂 Here’s to you and the friends and moms that you celebrate!
I have been playing around with a few simple ingredients to make a butterscotch candy. This recipe uses simple ingredients that I hope you are able to find easily.
Chocolate Butterscotch Candy
1 cup sugar
1 cup peanut butter
1 cup Karo light corn syrup
5 cups Corn Flakes cereal
12 oz. semi sweet chocolate chips
12 oz. butterscotch chips
In a large saucepan, heat sugar, peanut butter, and light corn syrup over medium heat until smooth.
Turn off heat and add in butterscotch chips. Stir continuously to melt the butterscotch into the warm mixture.
Add Corn Flakes, and mix to coat the cereal evenly.
Line cookie sheet with aluminum foil and spread mixture evenly on pan.
Heat oven to 400 degrees (F).
Sprinkle chocolate chips evenly on top of mixture and bake until chocolate chips begin to melt. This takes 15 minutes in my oven. Stay close and watch carefully so that the chocolate does not scorch.
When chocolate chips begin to melt and sides begin to bubble, remove from oven and spread chocolate evenly across candy.
Let set (about an hour) and then slice into pieces. Enjoy!
I hope your family enjoys it as much as mine does! This recipe combines the old-fashioned recipe of Corn Flake Candy with butterscotch and chocolate. I literally could make this each week and my kids and husband wouldn’t get tired of it. Lol! I love adapting older recipes and making them a little bit new. If you have a recipe that you would like to share, please do! You can always email it to me. I will also share a video of this recipe on my Instagram.
For other simple candy recipes, you can also try one of these…
Blueberry Cobbler is a sweet treat to serve to my family throughout spring and summer. My dad has always grown blueberries (and often gives the entire bush as a gift to friends who ask him about them). We had trays full of berries each summer, and I always loved that abundance of homegrown goodness in our kitchen. 🙂 My mom would make blueberry jam that I could never get enough of- and blueberry muffins, and blueberry cobbler…
When we have blueberries that happen to be more tart than sweet, my kids will ignore them pretty harshly. I usually freeze them for smoothies, but this time I decided to bake with them. The kids had no problem with the berries after this cobbler came out of the oven. Haha! Add a scoop of vanilla ice cream, and this tastes like summer in a bowl. Here is the recipe for this very simple family favorite!
Old-Fashioned Blueberry Cobbler
1 3/4 cups sugar
1 cup self-rising flour
1/2 cup (1 stick) of butter
3/4 cup milk
3 to 4 cups of blueberries (washed and drained)
Place berries in a bowl and add 3/4 cup of sugar. Gently stir to coat the berries. Set aside.
Sift 1 cup of sugar and 1 cup flour together in a large bowl.
Add milk and combine.
Melt butter and pour into a 9 x 13 glass baking dish
Pour batter mixture evenly over hot butter.
Pour blueberries evenly on top.
Bake at 350 degrees (F) for 30-40 minutes.
Serve warm with a scoop of vanilla ice cream.
I hope you enjoy this simple treat. It is a great recipe to have on hand for a quick dessert idea when you need it!
My daughter requests this recipe for each holiday meal. I think it is cute because I felt the same way about this when I was a teenager. This recipe is hard to describe because it is unlike anything I’ve had or seen to which I can compare it. It is a perfect recipe for a brunch- and according to my daughter, every holiday meal that you make! I made it for Easter this year and thought I would share it with you. It is a shortcut recipe because it starts with a cornbread mix- and it doesn’t have many other ingredients to go along with it. I didn’t have a chance to take photos of it- except for when it was just out of the oven, but I thought you wouldn’t mind. Here’s the recipe…
1 box Jiffy Cornbread Mix
1/2 cup milk
10 oz. box of frozen broccoli- cooked and drained
2 cups grated cheddar cheese
1 small onion, diced
1/2 cup butter (1 stick)
salt to taste
Melt the stick of butter and pour into 9×13 casserole dish
Mix all other ingredients together.
Pour over melted butter.
Bake at 350 degrees (F) for 30-35 minutes (or until golden brown)
Cut into squares and serve.
Let me know when you try this recipes and how you like it! And how you would describe it! Lol! It is a crowd pleaser!
Sometimes we all need a shortcut when we need a dessert for something special. This recipe was one that my sister used to make when I was younger~ and even though I am more of a frosting girl when it comes to cake, this cake recipe won me over. It is really simple because it starts from a boxed cake mix!
By baking the cake in a bundt pan, it gives the cake some decoration. I love the simplicity of the chocolate cake with the white powdered sugar, but I often dress up this cake a little more. Depending on the occasion, I decorate the cake in different ways. It is perfect for birthdays and holidays- and for when you just have a chocolate craving. It is rich, and the powdered sugar is the perfect complement to all of the chocolate.
For Easter, I had a little fun decorating the cake with a spring theme…
After the cake had cooled, I added powdered sugar. Next, I added edible green grass (I found it at Target) and a chocolate bird nest with jelly beans in the center opening of the cake.
Here is the quick and easy recipe…
Triple Chocolate Cake Recipe
Devil’s Food Cake Mix
Small box of Jell-O Instant Chocolate Pudding Mix
1/2 cup vegetable oil
3/4 cup sherry
8 oz. sour cream
1 package of semi-sweet chocolate chips
Powdered Sugar (Confectioner’s Sugar) for sprinkling on top of cake
In a large bowl, combine cake mix and pudding mix.
Next, add oil, sherry, sour cream, and eggs.
Mix by hand for 5 minutes.
After you have mixed the ingredients, add in the chocolate chips. Stir to combine.
Grease/Oil a Bundt pan.
Pour cake mixture evenly into pan.
Bake at 350 degrees (F) for 45-50 minutes.
To create the nest on top of cake…
Use edible green grass and roll a section of the grass into a circle.
Mealtime is happening around the clock with all of our families home during quarantine, and I wanted to share a few of our family dinners with you. I usually take photos of the recipes, but I am skipping that step on most and just trying to get the recipes to you with hopes it will help a little. If you would like more dinner recipes click here.
1. Ron’s Ribs
Rack of Pork Ribs (or beef ribs)
Bar-b-que Sauce for Ribs
12 oz tomato paste
1/8 tsp cayenne pepper
4 tsp salt
2 tsp pepper
1/4 tsp garlic powder
1/2 cup packed of brown sugar
24 oz. apple cider vinegar
Whisk under low heat
1/4 cup brown sugar
2 cloves garlic diced finely
1/2 to 1 tsp pepper
Pull membrane off back sides of ribs. Cover ribs with the rub. Place ribs on baking sheet and place aluminum foil loosely over top of ribs. Cook at 225 degrees (F) for 9 to 10 hours.
2. Stuffed Chicken
This recipe is one from my friend Rebecca Lang. Rebecca suggests using ham, but we substitute bacon. Either one is really good!
4 strips of bacon
4 oz. goat cheese, softened
1 tablespoon finely chopped fresh sage
1 tablespoon lemon juice
1/8 teaspoon black pepper
4 chicken breasts (with skin)
1 tablespoon olive oil
Preheat oven to 425 degrees (F)
Cook the bacon and crumble.
Combine cheese, lemon juice, and sage in small bowl. Add in crumbled bacon.
Place chicken breasts in baking dish and stuff an even amount of goat cheese mixture under the skin of each chicken breast.
Rub olive oil on top of the skin.
Bake at 425 degrees (F) for 25 minutes, or until skin is browned.
3. Veggie Meatloaf
1 small-medium chopped onion
2 ribs of celery
2 cloves garlic
2 lbs. ground beef
3/4 cup oats
1/4 cup milk
1 Tablespoon Worcestershire Sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
1/2 cup ketchup
Heat oven to 375 degrees (F).
Place first 4 ingredients in a food processor and finely chop.
In a large bowl, combine all ingredients. Combine but do not over mix.
In a 9×13 pan lined with foil, shape mixture into a loaf.
Bake 1 hour, 15 mins.
Let stand 5 minutes before cutting.
4. Pork Carnitas
This is my husband’s recipe in his own words…cook this in Crock Pot on low setting.
Add salt, pepper, clove of garlic diced to tenderloin
Add 1/4 cup white wine to pork in Crock Pot.
Cook 6 hours or until meat is done. Cut into smaller pieces during cooking. Shred the pork with forks or knives near end of cooking process.
CABBAGE SLAW FOR CARNITAS
1/2 head of red cabbage diced finely
Mix ingredients below then stir into cabbage:
1/4 cup mayonnaise
1/8 cup red wine vinegar
1/2 tsp salt
1/8 tsp pepper
Crushed red pepper to taste.
Put cabbage and pork into warmed corn or flour tortillas. (You may want to make a little bit of extra sauce to add to carnita.)
Eat and repeat.
5. Easy Greek Chicken Thighs
This recipe is quick and tasty! You can use drumsticks and/or thighs. I make it often because of how fast I can make it and how much my kids enjoy it. The recipe is Greek Marinated Chicken from Budget Bytes.
Hands down, this recipe is one of the easiest and most-requested desserts I have ever made! My mom made this for us when we were kids, and then it became my signature dessert when I was a teenager. Lol- I would make it all the time! When I went to college, I continued to make it for my college friends- and then on and on. Here I am with teenagers myself, and I am still making it! The good news is that kids can easily learn to make it, too!
Chocolate Chip Pie Recipe
1 Deep Dish Pie Shell
1 cup sugar
1 stick butter (1/2 cup)
1/2 cup self-rising flour
6 oz. semi-sweet chocolate chips
1/2- 1 cup chopped pecans
Add slightly beaten egg.
Add flour, sugar, chocolate chips, and pecans.
Pour into unbaked deep-dish pie shell.
Bake at 325 degrees (F) for 50-60 minutes.
Remove from oven and let set.
Serve as is or enjoy with vanilla ice cream and chocolate syrup!
A few notes…
I put a sheet pan under the pie while it cooks to catch any over spill.
I once tried using 2 regular pie shells instead of one deep-dish pie shell. The pie was thin and not as good as when you use a deep-dish.
I check the pie at 50 mins. and then decide if it needs more minutes added to it. Because our ovens all cook differently, be sure to check it at 50 mins. to decide.
I love a big bowl of soup and often joke that I could live off of soup and dessert. I am sharing five of my favorites with you today- especially because it has been perfect weather for a big bowl of soup lately.
This first soup is one that my friend Nancy served for lunch one day when our kids were toddlers. The kids loved it and so it became a go-to for me. A funny little side note…my niece always thought my sister was saying “Santa Face Soup” and so now my sister makes this each Christmas Eve. 🙂
1. SANTA FE SOUP
Santa Fe Soup Ingredients
1 pound of ground beef
1 medium onion, chopped
1 pkg. Dry ranch style dressing mix (original)
1 pkg. Taco seasoning mix
1 can black beans, undrained
1 can kidney beans, undrained
1 can pinto beans, undrained
1 can petite diced tomatoes, undrained
1 can Rotel tomatoes with lime juice, undrained
1 can white shoepeg corn
1 cup water
Brown ground beef and onion in large pot; drain, add remaining ingredients and simmer for 2-3 hours. Better if prepared the day before serving.
Garnish with dollop of sour cream or sprinkle with shredded Mexican blend cheese. Serve with Mexican corn bread or tortilla chips.
Makes about 4-5 quarts. Freezes very well.
MEXICAN CORN BREAD
Mexican Corn Bread Ingredients
1 package corn bread mix (such as Jiffy)
1 (8 ounce) can cream style corn
1 (3 ounce) can chopped green chilies *
½ cup shredded cheese (Monterrey Jack, Cheddar or Mexican Blend)
Preheat oven to 400 degrees.
Combine ingredients in medium mixing bowl. Stir only until ingredients are moist.
Pour into greased (use Pam) 8 inch baking pan. (I use mini-muffin pan) Bake for 25-30 minutes or until top springs back when lightly touched. (Mini-muffins take about 15 min.)
* Most chopped green chili cans are 4 ounce; so I measure about half way between ¼ cup and ½ cup in a liquid measuring cup.
My husband likes soup, but I can tell that he often wants bread to go with it. I switch it up on which bread I put with it, but this Mexican Corn Bread and the frozen Pepperidge Farm 3-Cheese baguette are our typical choices.
2. SAUSAGE AND SPINACH TORTELLINI SOUP
Another friend, Heather, made this soup for me one day (they know I love trying new soups!). I think I sent this recipe out in my newsletter, but I thought it would be nice to have it all in one place. This is one of those recipes that I would have skipped right over because of the sausage. I’m so glad Heather didn’t! It is really good- and my kids love the sausage and tortellini in it. I am linking you to the recipe here >> SAUSAGE AND SPINACH TORTELLINI SOUP Again, I typically serve Pepperidge Farm’s 3-Cheese Bread (from the freezer section) with this soup.
3. THE ULTIMATE CHICKEN NOODLE SOUP
If your family prefers something a little less daring and a lot more familiar, I recommend this Chicken Noodle Soup recipe from Taste of Home. I made it recently and it was a really big hit with my kids. Empty bowls all around the table!
BUTTERY BISQUICK MUFFINS
I used to make these in college for my friends and they were always a hit. Now, I’m not saying these are healthy, but they surely are always gone quickly. They are so simple!
2 cups Bisquick
1/2 cup butter (melted)
1 cup sour cream
Preheat oven to 350 degrees (F)
Mix together all ingredients. Pour into ungreased muffin tins.
Bake at 350 degrees (F) for 15-20 mins.
4. WHITE BEAN CHICKEN CHILI
2-3 cans of Great Northern Beans (drained)
1 onion chopped
1 tablespoon olive oil
4 cloves of garlic (optional)
2 teaspoons ground cumin
2 teaspoons dried oregano
6 cups chicken broth
5 cups chopped cooked chicken breast
12 oz. Mexican Blend shredded cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh cilantro (optional)
Saute’ onion in hot oil in large soup pot over medium-high heat until clear and tender.
Add garlic, cumin, and oregano and cook for 2 mins., stirring constatly.
Add broth and bring to a boil. Let simmer for about 10 mins.
Add in chopped chicken, beans, 1 cup of cheese, salt and pepper.
Stir well, bring to a boil, and then reduce heat.
Simmer uncovered for about 10 minutes, stirring often.
Before serving, stir in cilantro.
Ladle into bowls and top each serving with remaining cheese. Garnish with cilantro.
I would love to know what you want to try first- and which ones you like best! I am a crazy for soups and so I like a variety of kinds. If you ever have a favorite you would like to share, please send me an email or leave a comment in the comment section.
My aunt and uncle had a huge pecan tree in their yard- which was always nice for those of us who love pecans! Even better, my aunt would take those pecans and make a really simple but delicious pecan candy for us.
My kids and their cousins always loved climbing the tree, picking the pecans, and using the fancy rolling pecan picker that completely fascinated them. We all loved it that the kids would enjoy playing outside and picking what felt like a million pecans! The payment for their work was often chocolate pecan candy.
This recipe is easy and makes a perfect candy for gifting or for serving. I hope you enjoy this simple treat that my aunt always made for us!
Chocolate Pecan Candy Recipe
1 lb. (16 oz.) coarsely chopped pecans
2 cups of Ghirardelli chocolate chips (I use half semi-sweet and half milk chocolate chips)
1 stick (1/2 cup) butter
2 teaspoons vegetable oil (optional)
Coarse Sea Salt
Line a baking sheet with aluminum foil.
Spread pecan pieces evenly across baking sheet.
Slice butter and add pats of butter scattered around the pecans.
Heat oven to 250 degrees (F).
Place pecans and butter in oven and toast for 5 minutes.
Using a spatula, turn pecans and the melted butter, being sure to coat the pecans.
Bake for 5 minutes and then carefully stir pecans, turning them so that they are evenly toasted.
Repeat this step until pecans are toasted- this takes about 20 minutes total. Watch pecans carefully, as ovens vary, and remember to turn the pecans every 5 minutes.
After pecans are toasted, remove from oven and let cool.
After pecans have cooled enough to handle, melt chocolate chips in a microwave safe bowl. I typically melt chocolate chips for 30 seconds at a time, stirring in between, until chocolate is melted and smooth.
(Optional step) If you prefer, add 2 teaspoons of vegetable oil to the melted chocolate and stir until well mixed. The oil helps the chocolate have a smoother finish, but I usually leave out this step.
Stir toasted pecans and melted chocolate together in bowl and mix until pecans are well-coated.
Using a tablespoon, spoon out individual servings of the pecan mixture onto waxed paper.
Sprinkle salt onto the candy. I usually leave some unsalted for those who prefer no salt (such as my children).
Transfer to a serving dish or box/bag for gifting.
Banana Pudding has always been a staple at southern gatherings, and so I grew up seeing it served on holiday dessert tables. I have to admit, as a child, I was never a big banana pudding fan. And then, I discovered the old-fashioned way of making pudding from scratch, thanks to Southern Living magazine. I have been using this recipe from the Southern Living Annual Recipes Cookbook for the year 2000 (page 334) for 20 years now. I tried to find it online to link to it, but this Southern Living Banana Pudding recipe is as close as I could find. I only make the one written below.
This recipe is basically homemade vanilla pudding with layers of bananas and Nilla wafer cookies- and then topped with a fluffy meringue. It is a recipe with simple ingredients that combine to create a rich and flavorful dessert that keeps everyone going back for seconds (and asking for the recipe!).
Banana Pudding has become a tradition for our family on New Year’s Day. It is a perfect ending to a southern -style meal that we look forward to each January 1st. Luckily, this dessert works for any time of the year, and so keep it handy by Pinning it! It’s a delicious indulgence, and I hope you enjoy every bite!
To make this homemade, homestyle, old-fashioned, made-from-scratch banana pudding recipe, you will only need 9 ingredients. Follow along below for step by step instructions…
6 large ripe bananas
1 (12 oz.) box of Nilla Wafers
2/3 cup of sugar
1/4 cup all-purpose flour
Pinch of salt
1 (14-oz.) can of sweetened condensed milk
2 1/2 cups of milk
4 eggs, separated
2 teaspoons vanilla extract
For Meringue Topping
This is when you will use the egg whites
1/3 cup sugar
1/2 teaspoon vanilla extract
How to Make Banana Pudding:
Mix flour, 2/3 cup of sugar, and pinch of salt in a bowl.
In a medium sized pot, whisk egg yolks and both types of milks
Add the flour mixture to the milk mixture and whisk constantly over low-medium heat. Whisk mixture for about 15 minutes until the pudding is smooth and thickened.
Remove from heat and stir in 2 teaspoons of vanilla.
How to Assemble Banana Pudding:
Place 1/3 of Nilla wafers in the bottom of a 3-quart baking dish. Slice 2 bananas over the wafers and then add a layer of pudding. Repeat layering 2 sliced bananas and pudding two times. I also add Nilla wafers around sides and edges as the banana pudding gets taller in the dish. Simply push the wafers down into the mixture along the edges.
Next, prepare the meringue…
Beat egg whites at high speed with an electric mixer until they are foamy.
Using a tablespoon at a time, add the 1/3 cup of sugar to the egg whites and continue beating until stiff peaks appear and the sugar dissolves.
Mix in vanilla extract and then spread meringue mixture over top of pudding. Seal to the edges of the dish.
Bake at 325 degrees (F) until top is golden brown (about 20-25 mins.)
Let pudding set and cool. Place in refrigerator until ready to serve.
I am grateful for my southern roots and for having Southern Living as a guide to so many delicious recipes. If you prefer a boxed pudding version, you can substitute boxed vanilla pudding for the homemade vanilla pudding- but I really think the homemade pudding is what makes this recipe shine!
For more banana-inspired posts, visit these fun ideas from The Party Wagon…
Starting fresh in a new year always feels exciting and worth celebrating, right? There is something special about the end of one moment in time and the immediate beginning of something all new. Although I love a big party, I also love quick and easy ideas to mark a special occasion! Here are some of my favorite quick and easy New Year’s Eve party ideas that I enjoy putting together for my family…
Set the scene with disco ball ornaments. This is an easy New Year’s Eve party idea that can also be used for other parties (such as dance party ideas and pop-star party ideas) or re-used from year to year. The ornaments shown differ in size and have mirrored glass around them-but sequined versions are lighter and may be easier to find. Either way, they are festive and fun!
Group them together for impact and hang them from a chandelier with your choice of ribbon. Simply tie each individual ornament with a measured amount of ribbon so that the disco balls hang where you would like for them to hang (being sure not to go too low and risk being bumped constantly). The color of ribbon can coordinate with your party colors or you can opt for a monochromatic look and hang with silver or white ribbon.
New Year’s Eve Party Food Ideas
It is always fun to add a little sparkle everywhere on New Year’s Eve, and the drink and food ideas for your party are no exception! 🙂 When you are ready to pour the bubbly for your guests, treat them to a star-shaped cookie decorating the glass…
To keep this New Year’s Eve party idea easy, only decorate the points of the star cookies. This also keeps it from being too sweet with the champagne. I used a sugar cookie recipe from Jenny Cookies, a dot of frosting on each tip, and a pink pearl sprinkle. The small star cookie cutter has been in my collection for awhile and so I don’t remember where I found it. If the sugar cookie is too large for the champagne flute, lay the cookie flat on top of the glass instead. Your guests will still love the thought!
If you are like I am and often have kids (or teens) around on New Year’s Eve, remember to have some kid-friendly items to serve as you celebrate the new year. This party idea is a hit throughout the year and works well for birthday parties and celebrations, too! It is so easy but so fun! Buy your favorite mini doughnuts and stack them on a cake stand. Add party hat picks to the doughnuts in random places and you are all ready to serve!
Another of my favorite party ideas for easy kids’ party food is dipped pretzel rods. We name these “Sparklers” at New Year’s Eve parties- in honor of the only fireworks my parents would let us use as kids! 🙂
See below for a quick video of how I make them…
I hope these simple, quick New Year’s Eve party ideas are helpful for making your celebrations a little more fun! If you are looking for a few more ideas to add to your list, see this disco party for more!
Football Season has always been synonymous with Fall at my house. Growing up, my mom and dad took us to college football games every Saturday. My dad played football in high school and received a football scholarship to Auburn University…and so I grew up knowing and loving football! We had season tickets which basically equated to a load of my childhood memories created with my parents, sister, and family friends. SEC Football is full of excitement- from making the drive to the game and passing all of the other fans on the way…we’d shake our orange and blue shakers at them…friendly car horns would say hello…and lots of exchanges of “War Eagle” and “Go Tigers”. Now, as an adult and a mom, I am amazed that my mother packed up a tailgate spread each Fall Saturday and loaded us in the car for the hour and a half trip. I am going to share some of the tips and recipes that I’ve learned from my mom along with ideas from some of my favorite blogging friends– with hopes it helps you plan your tailgate parties that you host at home or at the games!
My mom always had crackers and cheese to stave off any overly-hungry kids (or adults). The typical crackers and cheese dish from my childhood has definitely grown with more options available in our grocery stores. Cheese boards and grazing boards (also known as charcuterie boards) have become all the rage for good reason. You can stack a platter full of delicious options and feed a crowd for what feels like days. After you decide on a variety of cheese and crackers, add in fruits, vegetables, and even deli meats. Group larger, like foods together to start and then add smaller items to fill in where needed. This makes for a pretty presentation and an easy way to see what you may want to replenish (if you have extra).
My mom also always had dips for us eat- you can add them to the cheese board or let them stand out on their own. Below, I am showing you one of my favorite recipes from my friend at Bird’s Party…
For game days, my mom kept it simple by adding in our favorite chips or salty snacks. Sometimes she would combine them to make a party mix, which is always a hit. Snack mixes or party mixes make great tailgate food ideas because you end up with a big batch to feed a crowd- and there is something for everyone in the mixes! Below, I am adding one of my favorite tailgate snack mixes from my blogging friend at An Affair from the Heart...I think I like this one a little extra because it has my childhood favorite~ Bugles! Did anyone else love Bugles?
And, this next recipe reminds me so much of my childhood. I just bought a bag of these crackers to make this and it made me reminisce a little. I used to love it when my mom made these- and they are very simple!
Another part of my mom’s tailgate formula for success was to have sandwiches cut in half and placed on a platter. She often rotated between pimento cheese sandwiches and cream cheese and pineapple sandwiches. That second combo was such an odd one to me when I was a kid (it still seems a little different to me as an adult), but I loved it. I have always wondered if that was more common than I realize! Now, sliders are a popular choice and they are simple to make, too! Below, I am sharing my friend Courtney’s (Pizzazzerie) recipe for chicken sliders…
Side salads were also always on the menu for a tailgate when I was growing up. It differed depending on my mom’s choice of the week, but I mostly remember red potato salad being a go-to . My favorite side salad to make for my family is Chick Pea Salad. Everyone seems to like it, and it is healthy and fresh. I make this recipe for lots of occasions -it’s a great one for summer get-togethers, too.
8. CHICKPEA SALAD WITH MOZZARELLA BALLS (recipe below)
Chickpea Salad Recipe
3 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
1/2 teaspoon salt
2 cans of chickpeas (15 oz.) rinsed and drained
2 small cucumbers, peeled, seeded, and chopped
1 can of small black olives, rinsed and drained
1 package of grape tomatoes, sliced into halves
1 small package of mini mozzarella balls, gently separated
1/4 cup of chopped, fresh parsley
1/2 cup of shredded Parmesan cheese for topping/garnish
Fresh ground pepper for garnish
Whisk together oil, vinegar, and salt in large bowl.
Combine chickpeas and next five ingredients in the large bowl.
Toss ingredients with oil mixture in the bowl.
When ready to serve, garnish with freshly ground pepper and shredded Parmesan cheese.
You can serve in one large bowl or serve individually in small cups or bowls.
If you would like to serve a Chickpea Salad with more fall flavors and colors, try this one by my blogging friend, Gloria, at Homemade and Yummy…
Now that we have ideas for the bulk of the tailgate food, we can talk about dessert and drink ideas…
Sweets such as brownies, or other easy to slice desserts, are always a great choice. They may seem over-used, but you can dress up brownies in cute ways if you want…see these football shaped brownies by Bird’s Party…
Or, you can do like I did here and bake chocolate chip brownies or muffins from a mix (I use Ghirardelli) and add a cupcake topper…
11. CHOCOLATE CHIP MUFFINS OR BROWNIES
For drinks, I like to make a signature cocktail for those that enjoy a specialty drink. Making a drink to go along with the team colors adds to the spirit of the day. Here I made a red and black cocktail for Bulldawg Illustrated and The Southern Coterie…
12. TEAM SPIRIT COCKTAIL
If you prefer to stick with beer, Bird makes a mean FRUITY Beer Cocktail for something different…
For non-alcoholic drinks, I like to have a stock of water- flat water, sparkling water, and also a selection of BODYARMOR. My daughter got us hooked on BODYARMOR for flavored water – and we had a chance to sample several flavors when BODYARMOR asked if they could send us a variety of their drinks. I am especially happy with the natural ingredients of the products- along with the electrolytes when needed. Some of those college football games in the south get really hot and active- even for the spectators! Lol Load up a cooler or display the drinks in a spirited way and keep everyone properly hydrated!
Luckily, we live within walking distance of some of the best match-ups of SEC games. We get to enjoy the excitement of game days and the tailgate food that is part of the tradition. Some people love football simply for the tailgate, and so it is fun to provide a pre-game meal that feeds a hungry crowd. I hope you use these recipes at your tailgate parties and beyond. And, if you would like more football party inspiration, click on these football birthday party ideas, football tailgate birthday party ideas, and pee wee football party ideas.
Thanks for reading and enjoy your game days and parties!
Disclaimer: I received BodyArmor drinks to review but the opinions and words are all my own. I actually agreed to try more flavors of BODYARMOR because it was already a staple in our home, and I knew we liked it! For us, it is our favorite choice of hydrating drinks.