ICI’s favorite Tailgate Recipes

Football season is here and that means tailgating! Here at Insurance Centers, we have put together some of our favorite tailgating recipes to help you cheer on your favorite teams this fall.

Loaded Bake Potato Dip  Michelle Myers, Account Executive- Kingwood, WV

Ingredients

  • 1 (2.1-oz.) package fully cooked bacon slices
  • 1 (16-oz.) container sour cream
  • 1 (16-oz.) container sour cream
  • 1/3 cup sliced fresh chives
  • 2 teaspoons hot sauce
  • Garnishes: Cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper

Serve with Waffle Fries

Directions:

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

Grilled Pepper Poppers Scott Lorince, VP of Benefits Sales and Service- Morgantown, WV

Ingredients

  • 1/2 cup (4 ounces) soft goat cheese
  • 1/2 cup (4 ounces) fat-free cream cheese, softened
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/2 cup finely chopped seeded tomato
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons chopped fresh sage
  • 1/2 teaspoon kosher salt
  • 16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
  • Cooking Spray
  • 2 tablespoons chopped fresh cilantro

Directions:

Prepare grill to medium-high heat. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.

Maple Chicken Wings Tony Deal, President and CEO- Morgantown, WV

Ingredients

  • 2 to 3 pounds chicken wings
  • 1 cup maple syrup
  • 2/3 cup chili sauce
  • 1/2 cup onion, finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1/4 to 1/2 teaspoon red pepper flakes

Directions:

Place wings in a large plastic zipping bag; set aside. Combine remaining ingredients. Reserve one cup for basting; refrigerate until ready to use. Pour remaining marinade over wings, turning to coat. Seal bag; refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Place wings in a lightly greased 13″x9″ baking pan. Bake, uncovered, at 375 degrees for 30 to 40 minutes, basting with reserved marinade, until golden and juices run clear when pierced

BBQ-Ranch Popcorn Jon Henry, Account Executive- Bruceton Mills, WV

Ingredients

  • 1 (1-oz.) envelope Ranch dressing mix
  • 2 teaspoons smoked paprika
  • 1 teaspoon light brown sugar
  • 2 (86.8-gram) bag gourmet microwave popcorn

Directions:

Stir together Ranch dressing mix, paprika, and brown sugar in a small bowl. Prepare 1 bag gourmet microwave popcorn according to package directions, and pour into a large bowl. Sprinkle immediately with half of Ranch mixture, tossing to coat. Prepare second bag of popcorn according to package directions. Add to bowl with seasoned popcorn, and toss with remaining Ranch mixture. Store popcorn in an airtight container up to 2 days

Knuckle Tips Chris Swecker, Marketing Director- Morgantown, WV

Ingredients

  • 1 pound bacon
  • 14 ounce pkg. mini smoked sausages
  • 1/2 cup brown sugar, packed

Directions:

Cut bacon slices in half and arrange on an ungreased baking sheet. Bake at 350 degrees for about 20 minutes, or until cooked but not crisp. Remove from oven; cool slightly and drain. Wrap each mini sausage in a bacon slice; secure with wooden toothpicks. Return to baking sheet and sprinkle with brown sugar. Bake, uncovered at 350 degrees for about 20 minutes, until bacon is crisp.