TAILGATING APPETIZERS – 6 WAYS

Hosting a game day party or tailgate? These easy tailgating appetizers are guaranteed to be a hit! Featuring bacon-wrapped jalapeños, Texas twinkies, cheese-wrapped bacon, little smokies, cheese sticks, and crispy crab rangoons, this roundup is perfect for football parties, potlucks, and BBQs. Simple ingredients, bold flavors, and make-ahead friendly recipes everyone will love. Save this for your next Super Bowl party, tailgate menu, or appetizer spread!

1.Cheese Wrapped In Bacon

Ingredients

12 whole milk mozzarella sticks or low-moisture mozzarella sticks
1 pound bacon typically about 12 slices
cooking oil not pictured

Instructions

Unwrap mozzarella sticks from their wrappers.
Use one piece of bacon for each mozzarella stick. Wrap one end of the bacon over one end of the cheese stick. Use a toothpick to secure the bacon in place, pushing the toothpick straight through the bacon and into the center of the cheese.
Wrap the bacon around the cheese stick, overlapping each layer slightly until the bacon can be folded over the opposite end. Secure with another toothpick. A piece of bacon should completely cover the cheese stick. Set aside.
Continue wrapping all of the cheese sticks with bacon.
Place the bacon-wrapped cheese sticks in the freezer for at least 30 minutes.
Fill a skillet with 2 inches of cooking oil (vegetable oil) and heat over medium-high until the oil reaches 350°F.
Remove several cheese sticks from the freezer and add them directly to the heated oil.
Fry, flipping after a few minutes until the bacon is cooked to desired crispness.
Use a strainer to remove the fried mozzarella strip from the oil and place on paper towels or paper bags to absorb the extra oil.
Continue cooking the cheese sticks in batches until done.
Remove toothpicks before serving.

Notes

Use regular-cut bacon as thick-cut bacon will take too long to cook and also has fewer pieces per pound in the package.
Chilling the wrapped cheese sticks isn’t completely necessary, but it seems to make a difference in preserving the cheese stick while the bacon cooks. Warmer cheese sticks seem to ooze more and be floppier when transferring them out of the oil.
The oil takes some time to heat (about 15 minutes). Use an instant-read thermometer or a candy thermometer to ensure the oil is heated to the correct temperature. If the oil isn’t hot enough, the cheese will become too soft and will ooze out of the bacon completely before the bacon is cooked all the way.

Nutrition

2,Texas Twinkies

Ingredients

12 large-sized fresh jalapenos
8 ounces cream cheese, softened
1 cup pepper jack cheese, freshly shredded
12 ounces chopped smoked beef brisket, home smoked or store bought
2 teaspoons kosher salt
1 ½ teaspoons garlic powder
1 teaspoon fresh cracked black pepper
24 ounces thick cut bacon
Rounded toothpicks, to secure the bacon
¾ cup sweet and tangy barbeque sauce, your favorite brand (I used Sweet Baby Ray’s)

Instructions

Preheat the oven to 375°F. Line a baking sheet with heavy duty aluminum foil. Place a cooling rack over the baking sheet and generously spray with nonstick cooking spray.
Carefully slice a T into the jalapeno, just under the cap, or stem. Scrape out the seeds and membranes, leaving the cap or stem attached. (I strongly recommend wearing nitrile gloves to reduce irritation to your hands)
In a medium size bowl, stir together the softened cream cheese, kosher salt, garlic powder and pepper.
Next stir in the shredded pepper jack cheese and set it aside.
Fill the hollowed-out jalapenos with the chopped brisket.
Using either a spoon or a piping bag, squeeze or spoon the cream cheese mixture on top of the brisket. (You will be wrapping the stuffed jalapenos in bacon, so stuff as much cream cheese as you can on top of the brisket)
Wrap 2 slices of the bacon tightly around the stuffed jalapenos. Secure the bacon in place with 1-2 toothpicks.
Place the wrapped jalapenos on the rack over the baking sheet. Bake them for 45 minutes or until the bacon is crisp.
After 45 minutes, increase the oven temperature to 400°F.
Remove the pan from the oven and brush the jalapenos with BBQ sauce.
Return them to the oven for another 10 minutes until the bacon is crisp and caramelized.
Remove them from the oven and allow the wrapped jalapenos to rest for just a few minutes before serving.

Notes

You can substitute Chihuahua shredded cheese for the shredded pepper jack cheese for a milder flavor.
Sharp cheddar cheese can also be substituted for the pepper jack cheese.
Cayenne pepper powder or chipotle powder can be added for an even spicier twist.
Seasoned flank steak can be substituted for the smoked brisket.
Keep the bacon in the fridge until ready to use, as wrapping it is easier if it is cold.

Nutrition

3.Bacon Wrapped Jalapenos in the Oven

Ingredients

8 ounces cream cheese, room temperature
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
8 ounces Mexican style four-cheese blend, (I used Kraft brand finely shredded)
12 medium-sized jalapeño peppers, sliced in half with seeds and veins removed
24 pieces thin-sliced bacon

Instructions

Preheat the oven to 425°F.
Line two large rimmed baking trays with a piece of aluminum foil. Place an oven-safe baking rack (one that fits inside the baking tray) over the top of the foil. Set aside.https://static.btloader.com/safeFrame.html?upapi=trueAD
In a large bowl, cream together the cream cheese, garlic powder, onion powder, salt, and black pepper on medium speed for 1 to 2 minutes or until no lumps remain.
Add the shredded Mexican cheese blend and mix on low just until all the cheese has been fully incorporated.
Fill each jalapeño half with about a tablespoon of the cream cheese mixture.
Once you have filled all the jalapeños with cheese, you can wrap each one with a single slice of bacon. Make sure that it covers the entire jalapeño with as little overlap as possible. Try to start, and end your wrap on the back side of the jalapeño popper so that when you place it on the baking rack, the end pieces are on the bottom.
Place poppers, cheese-filled side facing up, onto the prepared baking tray in a single layer.
Place the trays of bacon-wrapped jalapeño poppers in the refrigerator to chill for at least 1 hour or up to overnight, to allow the cream cheese to firm back up. This helps to keep the cream cheese from oozing out of the poppers when baked.
Bake for 25 minutes.
Turn your oven to broil, and broil for an additional 2 to 3 minutes to let the bacon crisp up. Keep an eye on them as they can burn quickly on the broil setting.
Allow the bacon-wrapped jalapeño poppers to cool slightly before plating and serving.

Notes

Using thin-sliced bacon is a must for this recipe. Thick-sliced bacon just doesn’t crisp up nearly as well. You can use low-sodium bacon, smoky bacon, or regular bacon, just make sure it is thin sliced. Also, if your peppers are on the small size, then you can cut your pieces of bacon in half to wrap each popper. Avoid having too much bacon wrapped around itself or your bacon will not crisp well.
Make sure that you wash your hands very well after handling the raw jalapeños. Do not touch your face or eyes. You can use food prep gloves if your skin is very sensitive to the oils in the peppers that cause the stinging/burning.
You can make these with a toothpick inserted through the piece of bacon and the jalapeño. This will keep the bundles together and make it easier for guests to pick up their appetizers.
Some jalapeño peppers are on the small side (mine were about 3 inches long) so you may get more than 24 poppers out of this recipe if your jalapeño peppers are not as big.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your poppers as the suggested cooking time approaches.

Nutrition

4.Cheese Sticks

Ingredients

2 large eggs
2 tablespoons whole milk
¾ cup all-purpose flour
2 tablespoons cornstarch
¾ cup plain bread crumbs
¾ cup plain panko bread crumbs
1½ tablespoons Italian seasoning
2 teaspoons onion powder
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon smoked paprika
4 cups vegetable oil, for frying
12 string cheese sticks, cut in half

Instructions

Add the eggs and milk to a small mixing bowl. Use a fork to beat the eggs and milk together until completely incorporated. Set it aside.
Add the all-purpose flour and cornstarch to a pie plate or shallow bowl. Whisk to combine. Set it aside.
Add the plain bread crumbs, panko bread crumbs, Italian seasoning, onion powder, kosher salt, black pepper, and smoked paprika to a pie plate or shallow bowl. Whisk to combine. Set it aside.
Add the vegetable oil to a 3 to 4-quart heavy-bottomed saucepan and heat over medium-high heat to 350°F.
While the oil is heating, dredge the halved cheese sticks in the egg mixture.
Dredge in the flour mixture.
Dip the cheese sticks back in the egg mixture before dredging in the bread mixture.
Once the oil reaches 350°F, using tongs, carefully place 4 to 5 coated cheese sticks in the heated oil. You will need to turn the cheese sticks, and it will only take 30 seconds to 1 minute to cook the cheese sticks. They should only be golden brown. Adjust the stovetop temperature up or down to keep the oil at the right temperature.
Place the cooked cheese sticks on paper towels to drain the excess oil. Eat while hot. Serve with your favorite marinara sauce or your favorite dipping sauce.

Notes

Be sure that you have enough oil so that it is at least 3 to 4 inches deep.
Make sure the cheese is very well coated in the breadcrumbs. You want the oil to fry the breadcrumbs, not get to the cheese underneath.
It is very important to use a cooking thermometer for the oil. This will help you know when to adjust the stovetop temperature to keep the oil at 350°F.

Nutrition

5.Crockpot Little Smokies

Ingredients

56 ounces Little Smokies (four 14-ounce packages)
18 ounces chili sauce (1½ bottles)
8 ounces pineapple juice
½ cup brown sugar

Instructions

Place Little Smokies in the crockpot.
In a small bowl, mix the chili sauce, pineapple juice, and brown sugar together.
Pour the mixture over the Little Smokies and cook on high heat for 3 to 4 hours or low heat for 6 to 8 hours.
Remove and serve warm.

Notes

If you’re serving these cocktail sausages at a party, you might want to double this easy recipe. In my experience, these are a crowd pleaser and go quickly.
If you find your sauce is a bit watery at the end, add a bit of cornstarch or flour and give it a good stir to thicken it up.

Nutrition

6.Homemade Crab Rangoon

Ingredients

6 ounces crab meat (4 ounces when drained)
8 ounces cream cheese softened
2 tablespoons green onions sliced plus more for garnish
½ teaspoon Worcestershire sauce
½ teaspoon roasted garlic paste
12 ounces wonton wrappers you may not use all
½ teaspoon cornstarch mixed with 2 to 3 tablespoons of water (slurry)
vegetable oil or shortening, for frying
sweet Thai chili sauce or sweet and sour sauce, for dipping

Instructions

Drain crab meat well. In a small mixing bowl stir together drained crab meat, cream cheese, green onions, Worcestershire sauce, and garlic paste.https://static.btloader.com/safeFrame.html?upapi=trueAD
Working with a few wonton wrappers at a time, lay them out and scoop about ½ to 1 teaspoon of crab mixture just off center on the wrapper. The wrappers dry out so keep the remaining wrappers protected in a plastic bag or plastic wrap.
Place a little dab of the cornstarch slurry on the corner closest to the filling. Fold the corner over the filling and press it down onto the wrapper on the other side of the filling. Press the adjacent edges down around the filling as well.
Fold the two sides in toward the center, dabbing a bit more slurry to help seal the edges, forming an “open envelope” shape.
Moisten the top “flap of the envelope” and fold it down, pressing gently to seal the whole packet together. Set aside, covered loosely with a piece of plastic wrap.
Continue filling and folding the wonton wrappers until you have used all of the filling.
Clip a deep fry or candy thermometer on to a 2 Quart stockpot or Dutch oven. Fill with frying oil and heat on high until oil temperature reaches 375°F.
Drop crab rangoon packets into the oil, 5 to 6 at a time. They will sink to the bottom of the pot and should quickly form bubbles around them. Within about 30 seconds, the rangoons will pop up to the top of the oil and will become lightly browned and bubbly. Use a slotted spoon to remove the rangoons from the oil. Place them onto a plate lined with paper towels and continue frying the remaining rangoons.
To make the rangoons extra crispy and delicious, you will fry them a second time just as you did the first. After the fried rangoons have set for about five minutes, place 5 to 6 at a time back into the frying oil. Fry for about 30 seconds until rangoons are golden brown. Remove to a separate plate lined with paper towels.https://static.btloader.com/safeFrame.html?upapi=trueAD
Serve warm with your favorite dipping sauce.

Notes

Make sure your cream cheese is at room temperature so that you don’t have lumps in your crab and cream cheese mixture
The oil temperature needs to be maintained at 375°F. The filling ingredients do not need to be cooked, so we’re really just heating the filling and frying the wonton wrapper.

Nutrition

1.Cheese Wrapped In Bacon

Ingredients

Instructions

Notes

Nutrition

2,Texas Twinkies

Ingredients

Instructions

Notes

Nutrition

3.Bacon Wrapped Jalapenos in the Oven

Ingredients

Instructions

Notes

Nutrition

4.Cheese Sticks

Ingredients

Instructions

Notes

Nutrition

5.Crockpot Little Smokies

Ingredients

Instructions

Notes

Nutrition

6.Homemade Crab Rangoon

Ingredients

Instructions

Notes

Nutrition

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