The weekend has finally arrived… the time when every Michiganian is forced to make a choice… Wolverine or Spartan?
Tomorrow is the long awaited match
between our in-state rivals- the University of Michigan and Michigan State University and I’ve barely been able to contain myself all week! Now it’s no secret that Drew and I are huge Michigan fans (and both have been since basically birth), so it seems only right that we make the long trip down to Ann Arbor for the big game. This year there is a lot more hype than in past years- with a new coach in Ann Arbor, both teams ranked, and college game day coming to town- A2 is sure to live up to its name. To prepare for the long awaited day, I tried out two different tailgate recipes to bring to the table. Both turned out great- I hope you have a chance to try them out yourself!
1. Sausage Cheese Breakfast Muffins
Last year, one of our close friends (shout out to Margaret) brought some delicious breakfast muffins to the MSU/UofM Tailgate in East Lansing. This year, I couldn’t imagine not having them there, so I had to try them out myself. They are super easy to make, and a super simple yet yummy breakfast item to have on hand at the early morning tailgate setup.
1 lb. hot ground pork sausage
1 tsp. onion powder
3 cups all purpose baking mix
1 can (10.75 oz) condensed fiesta nacho cheese soup
2 cups shredded cheddar cheese
3/4 cup water (you can substitute buttermilk or milk)
Preheat oven to 375. Cook sausage and onion powder over medium-high heat for 8-10 minutes or until it crumbles you can no longer see pink meat. Drain and let cool.
Spoon into non-stick muffin tin or muffin cups to top.
By now, we’ve all had some version of the buffalo chicken dip that took Ponterest by storm. This time, I decided to try something a little more finger food friendly, with some Buffalo Chicken Pinwheels. I used my regular Buffalo Chicken dip recipe, and just added a few extra simple steps that make this a no mess tailgate treat!
4 oz. cream cheese
1/2 cup shredded cheddar cheese
1 rotisserie chicken (shredded)
1/2 cup Frank’s Red Hot Buffalo sauce
1/2 dry ranch packet
1/4 cup green onion (chopped)
4-6 tortillas or flatbread of your choice
Preheat oven to 375 (Perfect right? You can make both these tailgate treats at the same time)! Mix all ingredients into one bowl. Bake for 10 minutes. Mix. Bake for an addition 10-15 minutes until all ingredients are melted and fully combined (I usually mix every 10 minutes).
Roll tightly into logs. Place in fridge to let cool. Cut logs in half, and then each half into 6 pieces.