Submit your favorite recipes to be added to this collection of tailgating recipes from fellow alumni, as well as B&E faculty, staff and students! Come tailgate with us this fall at the B&E Alumni & Friends Hospitality Tents!
Let's Go Mountaineers!
Cheesy Grilled Garlic Bread
Ingredients:
3 cloves garlic, minced fine
1 tablespoon olive oil
1 stick butter, melted
8 slices Sourdough, Italian or French bread
1 cup parmesan cheese
1/2 cup mayo
Fry garlic in hot olive oil over medium-low heat until golden in color. Stir in butter, parmesan and mayo. Brush on top with mixture.
Place garlic bread on grill and cook. Watch carefully to make sure bread does not burn. Remove from grill and serve.
6-8 servings
Karen Eames-Hernquist, Class of 1985
Buffalo Chicken
Ingredients:
1-2 large cans of shredded chicken (or boil and shred your own chicken)
1 bottle Texas Pete Buffalo Sauce
12-16 oz Ranch Dressing
2 packs 1/3 less fat cream cheese
2 cups shredded cheese (mozzerella, provolone, cheddar &/or pepper jack)
Scoops, tortilla chips, crackers, pita chips, celery &/or bread
Put chicken and buffalo sauce in the bottom of a small crock pot and set crock pot to low.
In a medium sauce pan, heat cream cheese and ranch until smooth. Pour cream cheese and ranch mixture over chicken and buffalo sauce. Top with shredded cheese & allow the cheese to melt. Enjoy with chips, crackers or on a bun.
Anessia D. Thomas (Fleenor), Class of 1993
Parmesan Garlic Bread Bites
1½ loaves frozen Bridgeford Dough, thawed (follow overnight thawing directions on the package)
½ C butter, melted
1 C grated Parmesan
1 t each dried Rosemary, sage, basil & thyme
¼ t garlic powder
Spray Pam in fluted bundt pan. Combine cheese with herbs and garlic. Divide thawed dough into 24 equal pieces. Dip each piece of dough in melted butter then roll into cheese/ herb mixture to coat. Place coated pieces evenly in bundt pan. Let rise until double in size. Bake in preheated 375-degree oven for 30-40 minutes until golden brown and top of bread sounds hollow when tapped. Remove from oven and cool on wire rack.
Karen Eames-Hernquist, Class of 1985
Corn Bread Casserole
Ingredients:
1 box Jiffy corn bread mix
1 stick butter (melted)
1 small container of sour cream (8 oz)
1 can cream corn
1 can whole kernal corn (drained)
1/2 - 3/4 cup shredded cheddar cheese
Mix all ingredients together and pour into a greased casserole dish.
Bake at 350 for 40-45 minutes. Just before it is done, sprinkle some cheddar
cheese on top and bake for 5 more minutes until melted.
Vickie Trickett, Director of Alumni Affairs
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