Page 6 - TR What Women Want Aug 2017

6SS • What Women Want • An Advertising Supplement to the Three Rivers Edition • Sunday, August 13, 2017
Tailgating
TIME
Simple favorites help make game-day party a breeze
BY LINDA GARNERBUNCH SPECIAL SECTIONS WRITER
Football season is upon us, and that means it’s time for tailgating. A casual outdoor get- together before the big game is a great way
to celebrate. You can easily put together a winning spread with these ideas, courtesy of the Three Rivers Edition special sections team.
JENNIFER ELLIS/THREE RIVERS EDITION When planning a tailgating party, the menu — and, of course, the company — is almost as important as the game itself. Members of the Three Rivers
Bacon-Wrapped Jalapenos and Mini Sausages
BACONWRAPPED JALAPENOS
Bacon, cheese, peppers — what’s not to love?
— C.J. Gilbert, administrative assistant
Ingredients:
6 fresh jalapeno peppers
1 (8-ounce) package cream cheese, softened 12 slices uncooked bacon
Directions:
Heat the oven to 350 degrees.
Wearing plastic gloves, use a sharp knife to halve and seed the peppers. Fill each pepper half with cream cheese; then wrap each piece in bacon, and place on an ungreased baking sheet.
Bake for 15 to 20 minutes, or until the bacon is thoroughly cooked. Serve warm.
BACONWRAPPED MINI SAUSAGES
These simple, easy-to-prepare morsels will please even the pickiest eaters at your party.
— Wendy Miller, manager
Ingredients:
1 (12 ounce) package bacon (thin slices work best)
1 (14 ounce) package cocktail sausages
Directions:
Heat the oven to 375 degrees.
Use a sharp knife to cut each slice of bacon into thirds. Wrap each mini sausage in bacon, secure with a tooth- pick, and arrange on a wire rack that’s placed on top of a rimmed baking sheet. (If not using a rack, be sure to place the cooked sausages on paper towels to drain ex- cess grease.) Bake for 30 to 45 minutes, depending on the desired crispness of the bacon. Serve warm or at room temperature.
SLOWCOOKER BUFFALO CHICKEN DIP
This super-easy dip is always a hit. I use canned chicken to save time, but you can also use rotisserie chicken or baked chicken breasts.
— Staci Miller Franklin, director
Ingredients:
1 (8-ounce) package cream cheese, cut into 1-inch cubes
4 ounces crumbled blue cheese
2 (10-ounce) cans shredded white chicken meat 1/2 cup prepared buffalo sauce (or to taste)
1/2 cup prepared ranch dressing
Directions:
Combine all ingredients in a slow cooker; cook on high for 1 1/2 to 2 hours, or until the cheeses melt. Stir the mixture well, and serve warm with crackers, tortilla chips, celery sticks and/or carrot sticks.
FRESH & FRUITY SALAD
You just can’t beat fresh fruit, especially when it’s drizzled with a simple but yummy mixture of honey and lemon.
— Linda Garner-Bunch, special sections writer
Ingredients:
1/2 cup honey
1/2 cup freshly squeezed lemon juice 2 cups chopped fresh pineapple
2 cups quartered, hulled strawberries 2 cups seedless green grapes
Directions:
Combine the honey and lemon juice in a small bowl, and whisk to combine.
Place the fruit in a large bowl; add the dressing, and toss lightly. Refrigerate until ready to serve.
TOUCHDOWN CHICKEN WINGS
These are even better than the wings you’d pay big bucks for at a restaurant, and they’re super easy to make.
— Cody Graves, lead coordinator
Ingredients:
1 teaspoon kosher salt
1 teaspoon baking powder
1 pound uncooked chicken wings
Desired seasonings: barbecue or buffalo sauce, spice
rub, or ghee (clarified butter) and lemon-pepper seasoning
Directions:
Mix together the salt and baking powder in a large bowl. Add the chicken wings, and toss until the meat is coated with the salt mixture. Arrange the wings on a baking sheet, cover loosely with waxed paper, and let rest in the refrigerator for 8 hours.
Heat the oven to 450 degrees. Bake the prepared wings for 45 to 50 minutes or until done.
Toss the cooked wings in barbecue or buffalo sauce; coat with spice rub; or for lemon-pepper wings, dip the cooked wings in ghee and sprinkle with lemon-pepper seasoning. Serve warm.
Warm Bacon Dip
WARM BACON DIP
This dip combines two of my favorite things — bacon and cheese. Add extra bacon if you want; you can never have too much bacon!
— Leanne Hunter, designer
Ingredients:
1 (8-ounce) package cream cheese, softened
2 cups sour cream
1 1/2 cups shredded cheddar cheese
1 (12-ounce) package bacon, cooked and crumbled 1/2 cup chopped green onion
Directions:
Heat the oven to 400 degrees.
Combine all ingredients in a medium bowl. Spoon into a 1-quart baking dish, and bake for 25 to 30 minutes or until the cheese bubbles. Serve warm with crackers.
CURRIED CHICKEN SALAD
Using Greek yogurt in place of some of the mayo helps cut the fat and calories in this dish — but not the flavor.
— Linda Garner-Bunch, writer
Ingredients:
3/4 cup nonfat Greek yogurt
3/4 cup mayonnaise
3 to 4 teaspoons good-quality curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 to 5 cups finely chopped cooked chicken (I use
rotisserie chicken.)
2/3 cup dried cranberries or golden raisins 1 cup finely chopped celery
1/2 cup finely chopped red onion
Directions:
In a small bowl, combine the yogurt, mayonnaise, curry powder, salt and pepper, whisking well to combine.
In a large bowl, combine the remaining ingredients. Stir in the dressing, making sure all ingredients are coated. Cover and refrigerate at least 2 hours to let the flavors blend.
Serve atop salad greens, as a sandwich spread or with crackers.
Cheesecake Football
CHEESECAKE FOOTBALL
Passing the football is a timeless activity at any tailgating event, but your guests won’t want to pass up this sweet treat.
— Emily Edmisten, writer/designer
Ingredients:
1 (8-ounce) package cream cheese, softened 1 stick butter, softened
Dash vanilla extract
3/4 cup powdered sugar
2 tablespoons firmly packed brown sugar 3/4 cup mini chocolate chips
Additional mini chocolate chips
White chocolate chips
Directions:
Line a small bowl with plastic wrap.
In a large bowl, mix the cream cheese and butter until fluffy. Add the vanilla, powdered sugar and brown sugar, and mix until fluffy. Fold in 3/4 cup mini chocolate chips. Spoon the mixture into a plastic-lined bowl, cover and refrigerate for at least 2 hours.
Remove the mixture from the refrigerator, and mold into a football shape; place on a serving plate. Use white choco- late chips to create “stitching” along the center of the football; then fill in with mini chocolate chips. Serve with vanilla wa- fers, pretzels or graham crackers.
Note: If desired, substitute candy-coated chocolate piec- es, chocolate shavings or graham-cracker crumbs for the 3/4 cup mini chocolate chips.
TEAM SPIRIT SPRITZER
For a spirited version, add a splash of bourbon, rum or vodka to each serving.
— Sarah DeClerk, writer
Ingredients:
2 liters lemon-lime soda, chilled
8 ounces grenadine, chilled
1/4 cup freshly squeezed lime juice, chilled Maraschino cherries and lime slices to garnish
Directions:
Combine the soda, grenadine and lime juice in a 2-quart pitcher, and stir gently to combine. To serve, pour over ice, and garnish individual servings with cherries and lime slices.
Edition team pooled their resources to create this outdoor extravaganza.