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TAIL GATINGRECIPESEasy-to-follow recipes for sport fansJ E N N I F E R R O D G E R S48

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TAILGATING RECIPESThe table ofHAM & CHEESE SLIDERS 1234567JALAPEÑO POPPER DIPGRAPE JELLY MEATBALLSEASY BUFFALO CHICKEN DIPBUFFALO CHICKEN BITESBAKED BLT DIP RECIPEPULLED PORK NACHOSCONTENTS89BUFFALO CHICKEN PINWHEELSSPICY BISQUICK SAUSAGE BALLS1 01 11 21 31 4PIZZA PEPPER POPPERSBUFFALO CHICKEN SLIDERSBACON BOW TIE CRACKERSSPINACH-ARTICHOKE DIPSLOPPY COLA JOE DOGS1 51 6BASIC DEVILED EGGSBROWNIE COOKIES1 71 8SMOKED CHICKEN WINGSGREEK STUFFED PEPPERS

TAILGATING RECIPESThe table ofBEEF SLIDERS W/ PEPPERS 1 92 02 12 22 32 42 5BACON-PIMIENTO GUACAMOLESWEET-AND-SALTY SNACK MIXTEX-MEX DEVILED EGGSPEPPER-PEPPER CHEESE DIPCHEESE-AND-SPICY PECAN DIPSMOKY BLACK-EYED PEA HUMMUSCONTENTS2 62 7GEORGIA-STYLE BOILED PEANUTSPIMENTO CHEESE2 82 93 03 13 2MUDDY BUDDY MIXSPINACH-SWEET ONION DIP W/ HAMLAURA BUSH'S COWBOY COOKIESROTEL SAUSAGE DIPPARTY POPPERS3 33 4BROCCOLI, GRAPE & PASTA SALADPECAN PRALINE DIP3 53 6SWEET HEAT HOT DOGSPECAN PIE BARS

TAILGATING RECIPESThe table ofBEER-CHEESE FONDUE 3 73 83 94 04 14 24 3POTATO SALAD W/ SWEET PICKLESMINI MUFFULETTASSMOKED-TOMATO SALSASALTED CARAMEL POPCORN BAKED GOAT CHEESE SPREADFRIED CHICKEN SLIDERSCONTENTS4 44 5BACON-CHEESE DIPCORN AND JALAPEÑO DIP 4 64 74 8TEXAS CAVIARBACON WRAPPED SMOKIESCRISPY BAKED CHICKEN WINGS

HAM & CHEESE SLIDERSIngredients :Directions :4 tablespoons unsalted butter, divided2 tablespoons all-purpose flour1 cup whole milk1/2 teaspoon kosher salt1/8 teaspoon ground nutmeg2 tablespoons whole-grain mustard1 tablespoon honey12 Hawaiian sweet rolls (such as King's HawaiianOriginal Sweet Rolls), split1 pound thinly sliced deli ham8 ounces Gruyère cheese, shredded (about 2 cups)1 tablespoon chopped fresh flat-leaf parsleyPreheat oven to 400°F. Grease an 11- x 7-inch baking dish with 1 tablespoon of the butter. Melt 2 tablespoons ofthe butter in a small saucepan over medium-high. Add flour; cook, whisking constantly, 1 minute. Slowly whiskin milk; bring to a boil, whisking constantly. Reduce heat to medium; cook, whisking constantly, untilthickened, 4 to 5 minutes. Remove from heat; stir in salt and nutmeg. Set aside. Stir together mustard and honeyin a small bowl; set aside. Microwave remaining 1 tablespoon butter in a small microwavable bowl on HIGHuntil melted, about 20 seconds. Arrange bottom roll halves in prepared baking dish; spread evenly with honey-mustard. Top evenly with ham, milk sauce, and cheese. Replace top roll halves; brush tops evenly with meltedbutter, and sprinkle with parsley. Cover with aluminum foil. Bake in preheated oven 8 minutes. Remove anddiscard foil. Continue baking until cheese is melted and rolls are golden, about 5 minutes. Serve immediately.6 servings 15 minutesPHOTO: PHOTOGRAPHY AND STYLING: KAREN RANKINSource: https://www.southernliving.com/recipes/ham-and-cheese-sliders

JALAPEÑO POPPER DIPIngredients :Directions :Preheat oven to 350°F. Heat a medium nonstick skillet over medium. Add bacon; cook,stirring often, until crisp, about 6 minutes. Transfer to a paper-towel lined plate. Stirtogether cream cheese, mayonnaise, sour cream, pickled jalapeños, 1/3 cup of the freshjalapeños, 3 tablespoons of the cilantro, garlic powder, onion powder, and chili powderin a large bowl. Fold in 1 cup of each of the cheeses and ⅓ cup of the bacon. Transfer to a1 ½-quart baking dish greased with cooking spray or a medium cast-iron skillet. Sprinkleevenly with remaining cheeses, bacon, and fresh jalapeños. Bake in preheated oven untilbubbly and golden, about 20 minutes. Sprinkle with remaining cilantro; serve hot withtortilla chips.PHOTO: PHOTOGRAPHER: JENNIFER CAUSEY FOOD STYLIST: MELISSA GRAY PROP STYLIST: KAY CLARKE6 thick-cut bacon slices, chopped8 ounces cream cheese, softened⅓ cup mayonnaise⅓ cup sour cream2 tablespoons finely chopped pickled jalapeños2 large fresh jalapeños, finely chopped (about ½ cup), divided¼ cup chopped fresh cilantro, divided1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon chili powder6 ounces sharp Cheddar cheese, shredded (about 1 ½ cups), divided6 ounces Pepper Jack cheese, shredded (about 1 ½ cups), dividedCorn tortilla chips, for servingSource: https://www.southernliving.com/recipes/jalapeno-popper-dip

SLOW-COOKER GRAPE JELLYMEATBALLSIngredients :Directions :1 1/2 cups grape jelly (such as Smucker's)1 cup chili sauce (such as Heinz)1/2 cup barbecue sauce1 teaspoon Dijon mustard1 teaspoon Sriracha chile sauceWhisk together grape jelly, chili sauce, barbecue sauce, mustard, Sriracha, salt, and pepper in amedium bowl. Lightly coat slow cooker with cooking spray. Place frozen meatballs in slowcooker. Pour jelly sauce over meatballs, and toss to coat. Cover and cook on HIGH until sauceis thickened, 2 to 2 1/2 hours, stirring halfway through. Top with chives, and serve immediately.10 servings 5 minutes prep ; 2 hrs cook timePHOTO: CAITLIN BENSEL; FOOD STYLING: ALI RAMEE; PROP STYLING: SARAH ELIZABETH CLEVELANDSource: https://www.southernliving.com/recipes/grape-jelly-meatballs1/2 teaspoon kosher salt1/4 teaspoon black pepperCooking spray2 pounds frozen meatballs2 tablespoons finely chopped chives

EASY BUFFALO CHICKEN DIPIngredients :Directions :Preheat oven to 350°F. Stir together cream cheese, Cheddar cheese, pepper Jackcheese, ranch dressing, hot sauce, pepper, and garlic powder in a large bowl untilwell blended. Gently fold in chicken and half of the scallions. Transfer to a lightlygreased (with cooking spray) 13- x 9-inch baking dish. Smooth top, and sprinkleevenly with blue cheese.Bake in preheated oven until center is hot and edges are bubbly, 20 to 25 minutes.Remove from oven, and top with remaining scallions. Serve with carrots, celery, andpretzel chips.1.2.PHOTO: PHOTOGRAPHER: JENNIFER CAUSEY FOOD STYLIST: MELISSA GRAY PROP STYLIST: KAY CLARKE1 (8-oz.) package cream cheese, softened4 ounces sharp Cheddar cheese, shredded (about 1 cup)4 ounces pepper Jack cheese, shredded (about 1 cup)1/2 cup refrigerated bottled ranch dressing (such as Marie's)1/2 cup hot sauce (such as Frank's RedHot)3/4 teaspoon black pepper1/2 teaspoon garlic powder4 cups chopped cooked chicken (from 2 rotisserie chickens)1/2 cup thinly sliced scallions (from 4 scallions), dividedCooking spray3 ounces blue cheese, crumbled (about 3/4 cup)Carrot sticks, celery sticks, pretzel chips, for serving\https://www.southernliving.com/recipes/easy-buffalo-chicken-dip12 servings

BUFFALO CHICKEN BITESIngredients :Directions :Gently stir together chicken, buttermilk, and 2 tablespoons of the hot sauce in a medium bowl to coat chicken;let stand uncovered at room temperature at least 10 minutes, or covered and refrigerated up to 24 hours.Place eggs in a shallow dish. Whisk together flour, cheese, salt, garlic powder, pepper, and baking powder in aseparate shallow dish. Working in batches, remove chicken from marinade, shaking off excess; dredge in flourmixture, shaking off excess. Dip in egg, and return to flour mixture, gently pressing to fully coat. Place chickenon a parchment paper-lined baking sheet. Repeat with remaining chicken.Pour 2-inches of oil in a large skillet over medium-high; heat until a deep-fry thermometer registers 350°F,adjusting heat as needed to maintain temperature. Working in batches, add chicken to hot oil and fry, stirringoccasionally, until golden brown and a food thermometer inserted into chicken registers 165°F, 4 or 6 minutes.Use a slotted spoon to transfer chicken to a paper towel-lined plate to drain. Repeat with remaining chicken.Whisk together melted butter and remaining ½ cup hot sauce in a large bowl; add fried chicken bites, tossinggently to fully coat. Serve with ranch or blue cheese dressing.1.2.3.4.PHOTO: PHOTOGRAPHER: JENNIFER CAUSEY FOOD STYLIST: MELISSA GRAY PROP STYLIST: KAY CLARKE1 ¼ pounds boneless, skinless chicken breasts, cut into 1-inchpieces1 cup whole buttermilk½ cup plus 2 tablespoons buffalo-style hot sauce (such as Frank'sRedHot® Original), divided2 large eggs, beaten1 ½ cups (6 ⅜ oz.) all-purpose flour2 ounces Parmesan cheese, grated (about ½ cup)1 ½ teaspoons kosher salt4 cups chopped cooked chicken (from 2 rotisserie chickens)1/2 cup thinly sliced ½ teaspoon garlic powder½ teaspoons black pepper¼ teaspoon baking powderVegetable oil, for frying¼ cup unsalted butter, meltedRanch or blue cheese dressing, for serving (from 4 scallions), dividedCooking spray3 ounces blue cheese, crumbled (about 3/4 cup)Carrot sticks, celery sticks, pretzel chips, for servinghttps://www.southernliving.com/recipes/buffalo-chicken-bites8 servings 45 mins prep time

BAKED BLT DIP RECIPEIngredients :Directions :1 pound bacon2 pints cherry tomatoes1 (8-oz.) pkg. cream cheese, softened6 ounces Cheddar cheese, shredded 1 cup sour cream1 cup mayonnaise3 garlic cloves, finely chopped and mashed to a paste (about 1 1/2 cups)Preheat oven to 400°F. Line a large rimmed baking sheet with aluminum foil, and fit with a wire rack. Arrange bacon slices in aneven layer on rack, and bake in preheated oven until crisp, 30 to 35 minutes. Cool bacon, reserving 1 tablespoon bacon grease;chop bacon, and set aside.Toss tomatoes with reserved bacon grease. Spread on rimmed baking sheet, and bake at 400°F oven until tomatoes burst, about 10minutes. Let cool slightly. Reduce oven temperature to 350°F.Combine cream cheese, Cheddar, sour cream, mayonnaise, garlic, 1 cup of the chopped bacon, and 1 cup of the tomatoes in a largebowl; transfer to a 2-quart baking dish. Bake at 350°F until hot and bubbly, 15 to 20 minutes. Top with lettuce, remainingtomatoes, and remaining chopped bacon; drizzle with lemon juice. Serve with crostini or toast points.1.2.3.8 servings 1 hour prep timePHOTO: SKYLER BURThttps://www.southernliving.com/recipes/baked-blt-dip-recipe1 romaine lettuce heart, shredded1 tablespoon fresh lemon juiceCrostini or toast points

PULLED PORK NACHOSIngredients :Directions :Preheat oven to 500°F. Line a large rimmed baking sheet with aluminum foil.Arrange layers of chips, beans, pork, and cheese on prepared baking sheet. Bake inpreheated oven until cheese is melted and chips are lightly browned, about 5minutes.Meanwhile, stir together sour cream and lime juice in a small bowl. Set aside.Remove nachos from oven; immediately sprinkle with avocado, tomato, corn,jalapeño, and cilantro. Drizzle with sour cream mixture. Serve immediately.1.2.3.PHOTO: ANTONIS ACHILLEOS1 (9-oz.) pkg. tortilla chips (such as Tostitos Cantina)2 (15-oz.) cans refried black beans, warmed8 ounces shredded smoked pork1 pound pepper Jack cheese, shredded (about 4 cups)1/4 cup sour cream2 tablespoons fresh lime juice (from 1 large lime)3/4 cup chopped plum tomato (from 1 large tomato)1/2 cup fresh corn kernels (from 1 ear)1/4 cup sliced pickled jalapeño chile1/4 cup packed fresh cilantro leaves (from 1 bunch cilantro)https://www.southernliving.com/recipes/pulled-pork-nachos6 servings15 mins prep time

BUFFALO CHICKEN PINWHEELSIngredients :Directions :2 cups finely chopped rotisserie chicken breast 1 (8-oz.) pkg. cream cheese, softened2 ounces blue cheese, crumbled (about 1/2 cup)1/3 cup finely chopped scallions (from 3 scallions)3 tablespoons buffalo-style hot sauce (such as Frank's Red Hot) (from 1 rotisserie chicken)1/2 teaspoon kosher saltAll-purpose flour, for work surface1 (17.25-oz.) pkg. frozen puff pastry sheets (2 sheets), thawedBlue cheese dressing and chopped fresh flat-leaf parsley, forgarnish (optional)Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment paper, and set aside.Stir together chicken, cream cheese, blue cheese, scallions, hot sauce, and salt in a medium bowl until well combined.On a lightly floured work surface, roll each thawed puff pastry sheet into a 15- x 12-inch rectangle. Spread half thecream cheese mixture on each pastry rectangle, leaving a 1/2-inch pastry border on all sides. Beginning with 1 longside, roll up each rectangle, jelly-roll style, just to opposite long pastry border. Brush long pastry border with water;roll to close, pinching pastry to secure. Place rolls, seam side down, on a large baking sheet, and chill 10 minutes.Place chilled rolls on a work surface. Using a serrated knife, cut each into 20 (1/2-inch-thick) slices, and place 2 inchesapart on prepared baking sheets. Bake in preheated oven until pastry is puffed and light golden brown, 13 to 15minutes. Serve hot or at room temperature, drizzled with blue cheese dressing, and sprinkled with parsley, if desired.1.2.3.4.10 servings 50 minsPHOTO: VICTOR PROTASIO, FOOD STYLIST: EMILY NABORS HALL, PROP STYLIST: KATHLEEN VARNERhttps://www.southernliving.com/recipes/buffalo-chicken-pinwheels

SPICY BISQUICKSAUSAGE BALLSIngredients :Directions :Preheat oven to 350°F. Place baking mix, sausage, cheeses, milk, onion, and cilantroin a large bowl, pressing mixture together with hands until well combined. Shapeinto 1-inch balls, and place 2 inches apart on lightly greased (with cooking spray)baking sheets.Bake in preheated oven until lightly browned, 20 to 25 minutes. Serve warm.1.2.PHOTO: PHOTOGRAPHY: CAITLIN BENSEL FOOD STYLING: ALI RAMEE PROP STYLING: SARAH ELIZABETH CLEVELAND3 cups all-purpose baking mix (such as Bisquick OriginalPancake & Baking Mix)1 pound hot ground pork sausage1 (8-oz.) block medium Cheddar cheese, shredded1 (8-oz.) block pepper Jack cheese, shredded6 tablespoons whole milk2 tablespoons grated yellow onion2 tablespoons chopped fresh cilantroCooking sprayhttps://www.southernliving.com/recipes/spicy-bisquick-sausage-balls

PIZZA PEPPER POPPERSIngredients :Directions :1 (8-oz.) package cream cheese, softened3 ounces pepperoni, finely chopped (about 2/3 cup)1/2 cup shredded mozzarellamWhisk together grape jelly, chili sauce, barbecue sauce, mustard, Sriracha, salt, and pepper in a medium bowl.Lightly coat slow cooker with cooking spray. Place frozen meatballs in slow cooker. Pour jelly sauce overmeatballs, and toss to coat. Cover and cook on HIGH until sauce is thickened, 2 to 2 1/2 hours, stirring halfwaythrough. Top with chives, and serve immediately.10 servings 5 minutes prep ; 2 hrs cook timePHOTO: CAITLIN BENSEL; FOOD STYLING: EMILY NABORS HALL; PROP STYLING: CHRISTINA DALEYhttps://www.southernliving.com/recipes/pizza-pepper-poppers

BUFFALO CHICKEN SLIDERSIngredients :Directions :Preheat oven to 375°F. Heat oil in a large skillet over medium-high. Sprinkle chicken all over with salt and ¼teaspoon of the lemon pepper. Add to skillet; cook, turning often, until chicken is light golden brown and almostcooked through, about 4 minutes. Add buffalo sauce to skillet, and toss chicken to coat in sauce. Cook, stirringoccasionally, until sauce thickens, about 1minute. Remove from heat; set aside.Line a rimmed baking sheet with parchment paper. Arrange bottom sides of cut rolls evenly on prepared bakingsheet. Stir together butter and remaining ¼ teaspoon lemon pepper in a small bowl; brush half of the buttermixture over roll bottoms. Place 1 Colby-Jack cheese square on each roll bottom, and top each with 1 chicken piece;spoon any sauce in skillet over chicken. Top chicken evenly with blue cheese, remaining Colby-Jack cheese squares,and roll tops. Brush roll tops with remaining butter mixture.Bake in preheated oven until cheeses melt and tops of sliders are lightly browned, 12 to 15 minutes. Remove fromoven. Stuff sliders with toppings. Serve.1.2.3.PHOTO: GREG DUPREE; FOOD STYLING: RISHON HANNERS PROP STYLING: CHRISTINE KEELY1 tablespoon olive oil1 ¼ pound chicken breast cutlets, cut evenly into 12 pieces½ teaspoon kosher salt½ teaspoon lemon pepper, divided½ cup buffalo-style hot sauce (such as Frank's RedHot orMoore's)12 Hawaiian sweet rolls, separated and split horizontally3 tablespoons unsalted butter, melted6 (about ¾-oz.) Colby-Jack cheese slices, quartered (24 small squarestotal), divided1 ounce blue cheese, crumbled (about ¼ cup)Toppings: iceberg lettuce, thinly sliced red onion, sliced tomato,and sliced dill pickleshttps://www.southernliving.com/recipes/buffalo-chicken-sliders6 servings 30 mins mins prep time

BACON BOW TIE CRACKERSIngredients :Directions :8 thin bacon slices (about 6 oz.)24 rectangle-shaped buttery crackers (such as Club orCaptain's Wafers)Preheat oven to 250°F. Cut each bacon slice crosswise into thirds (to make a total of 24 pieces). Wrap 1bacon piece around narrow center of each cracker without overlapping ends. Arrange in a single layer, seamside down, on a lightly greased wire rack set in a rimmed baking sheet.Bake in preheated oven until bacon is crisp and center edges have pulled in to resemble a bow tie, about 1hour and 30 minutes. Cool on wire rack 5 minutes before serving.1.2.8 servings 1 hrs 45 mins prep timePHOTO: HECTOR MANUEL SANCHEZ; PROP STYLING: LYDIA PURSELL; FOOD STYLING: TAMI HARDEMANhttps://www.southernliving.com/recipes/bacon-bow-tie-crackers-recipe

SPINACH-ARTICHOKE DIPIngredients :Directions :Preheat oven to 400°F. Place spinach on a paper towel; squeeze over a sink to remove as muchliquid as possible. Stir together spinach, artichokes, cream cheese, mayonnaise, mozzarella,Parmesan, garlic powder, black pepper, and crushed red pepper in a large bowl using a woodenspoon until thoroughly combined. Spoon mixture evenly into 6 (8-oz.) ramekins.Stir together panko and melted butter in a small bowl until combined. Sprinkle mixture evenlyover ramekins.Arrange ramekins on a baking sheet. Bake in preheated oven until tops are bubbly and goldenbrown, 20 to 25 minutes. Let cool 5 minutes. Serve with pita chips, broccoli, and radishes.1.2.3.PHOTO: CAITLIN BENSEL1 (10-oz.) pkg. frozen chopped spinach, thawed2 (9-oz.) pkg. frozen artichoke hearts, thawed andchopped1 cup mayonnaise2 (8-oz.) pkg. cream cheese, softened1 cup pre-shredded part-skim mozzarella cheese2 ounces Parmesan cheese, grated (about 1/2 cup)1 teaspoon garlic powder1/2 teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon chili powder6 ounces sharp Cheddar cheese, shredded (about 1 ½ cups), divided6 ounces Pepper Jack cheese, shredded (about 1 ½ cups), dividedCorn tortilla chips, for servinghttps://www.southernliving.com/recipes/spinach-artichoke-dip

SLOPPY COLA JOE DOGSIngredients :Directions :1 medium-size red onion, thinly sliced2 tablespoons olive oil1 1/2 pounds ground round1 (6-oz.) can tomato paste1 (6-oz.) can tomato paste1 tablespoon Worcestershire sauceSauté onion in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until onions are caramelcolored.Add ground beef to skillet, and cook over medium-high heat, stirring often, 5 to 6 minutes or until meatcrumbles and is no longer pink; drain.Return beef mixture to skillet. Stir in tomato paste and next 2 ingredients, and cook, stirring occasionally, 3to 4 minutes or until mixture thickens and color darkens. Stir in cola and 1/2 cup water, and cook, stirringconstantly, 6 to 8 minutes or until bubbly. Remove from heat, and stir in pepperoncini peppers; add salt andred pepper to taste.Serve beef mixture immediately on buns with coleslaw.1.2.3.4.8 servings 25 minsPHOTO: MELINA HAMMERhttps://www.southernliving.com/recipes/sloppy-cola-joe-dogs-recipe1 cup spicy, fruity cola soft drink (such as Dr Pepper)1/2 cup jarred sliced pepperoncini salad peppersGround red pepper8 hot dog buns or hoagie rollsStore-bought coleslaw

BASIC DEVILED EGGSIngredients :Directions :Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover,remove from heat, and let stand 15 minutes.Immediately drain and fill the saucepan with cold water and ice.Firmly tap each egg on the counter until cracks form all over the shell. Peel under cold runningwater.Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Addmustard, relish, salt, and pepper. Stir well.Spoon egg yolk mixture into egg whites. Garnish with paprika, if desired.1.2.3.4.5.PHOTO: HECTOR SANCHEZ6 large eggs2 tablespoons mayonnaise1 1/2 tablespoons sweet pickle relish1 teaspoon prepared mustard1/8 teaspoon saltDash of pepperGarnish: paprikahttps://www.southernliving.com/recipes/classic-deviled-eggs6 servings 35 mins prep time

BROWNIE COOKIESIngredients :Directions :1 (18-oz.) pkg. double chocolate brownie mix (such asGhirardelli)1/2 cup (4 oz.) salted butter, melted1 large egg1/2 cup bittersweet chocolate baking chunks (about 3 oz.)1/2 cup chopped toasted walnutsPreheat oven to 350°F. Line 2 baking sheets with parchment paper. Beat brownie mix, melted butter, and eggtogether with an electric mixer on medium speed until just combined, about 1 minute. Stir in chocolatechunks and walnuts. Using a 1 1/2-inch scoop, scoop cookie dough, and place 1 1/2 inches apart ontoprepared baking sheets.Working in batches if necessary, place cookie sheets in freezer until cookies are thoroughly chilled, about 15minutes. Bake chilled cookies in preheated oven until centers are just set, 10 to 11 minutes. Remove fromoven, and let cool on baking sheets 5 minutes; transfer to wire racks to cool completely, about 20 minutes.1.2.20 servings 55 minsPHOTO: PHOTOGRAPHY: CAITLIN BENSEL, PROP STYLING: AUDREY DAVIS, FOOD STYLING: RISHON HANNERShttps://www.southernliving.com/recipes/brownie-cookies

DRY-RUBBED SMOKEDCHICKEN WINGSIngredients :Directions :Stir together paprika, kosher salt, freshly ground black pepper, garlic powder, driedoregano, and cayenne pepper in a bowl. Use immediately, or store in an airtightcontainer up to 1 year. Makes 2 cups.Prepare smoker according to manufacturer's instructions with an area cleared ofcoals to create an indirect-heat area, bringing internal temperature to 215°F;maintain temperature 15 to 20 minutes. Toss chicken wings and drumettes in ButtsTo Go Wing Rub until liberally coated. Smoke chicken over indirect heat,maintaining temperature inside smoker around 215°F until done, 1 ½ to 2 hours.1.2.PHOTO: JENNIFER CAUSEY½ cup paprika¼ cup kosher salt¼ cup freshly ground black pepper¼ cup garlic powder2 ½ tablespoons dried oregano2 tablespoons cayenne pepper Butts To Go Wing Rub1 pound chicken wings and drumettes2 tablespoons Butts To Go Wing RubChicken Wingshttps://www.southernliving.com/recipes/dry-rubbed-smoked-chicken-wings-recipe

GREEK STUFFED PEPPERSIngredients :Directions :4 medium bell peppers with stems1 tablespoon olive oil1 pound 85/15 lean ground beef1 cup chopped red onion2 teaspoons minced garlic1 (15-oz.) can diced fire-roasted tomatoes, drained1 cup cooked long-grain white riceCut peppers in half through the stems. Remove seeds and membranes; discard.Heat oil in a large skillet over medium-high. Add beef; cook, stirring to crumble, until mostly browned, about 6minutes. Add onion and garlic; cook, stirring, until beef is cooked and onion is tender, about 4 minutes. Stir in next 6ingredients. Cook, undisturbed, 1 minute. Remove from heat; cool 5 minutes.Divide mixture evenly among bell pepper halves (about 1/2 cup each). Arrange in a 9- x 13-inch baking dish.To cooknow: Preheat oven to 350°F. Bake 10 minutes. Sprinkle cheese on peppers; bake until heated through, 20 to 35 minutes.Sprinkle with oregano.To freeze for later: Wrap dish tightly in 2 layers of plastic wrap. Wrap in heavy-duty aluminumfoil. Freeze up to 1 month.To thaw and cook: Thaw in refrigerator 24 hours. Preheat oven to 350°F; place unwrappeddish on counter while oven preheats. Bake 20 minutes. Sprinkle cheese on peppers; bake 25 to 30 minutes. Sprinklewith oregano.1.2.3.4 servings 55 mins Bake Time: 15 minsPHOTO: ANTONIS ACHILLEOS; PROP STYLING: KAY E. CLARKE; FOOD STYLING: EMILY NABORS HALLhttps://www.southernliving.com/recipes/easy-greek-stuffed-peppers1 tablespoon red wine vinegar1 tablespoon chopped fresh oregano, plus more forgarnish1 1/2 teaspoons kosher salt1/2 teaspoon black pepper4 ounces feta cheese, crumbled (1 cup)

SLOW-COOKER BEEF SLIDERSWITH PICKLED PEPPERSIngredients :Directions :Gently stir together chicken, buttermilk, and 2 tablespoons of the hot sauce in a medium bowl to coatchicken; let stand uncovered at room temperature at least 10 minutes, or covered and refrigerated upto 24 hours.Place eggs in a shallow dish. Whisk together flour, cheese, salt, garlic powder, pepper, and bakingpowder in a separate shallow dish. Working in batches, remove chicken from marinade, shaking offexcess; dredge in flour mixture, shaking off excess. Dip in egg, and return to flour mixture, gentlypressing to fully coat. Place chicken on a parchment paper-lined baking sheet. Repeat with remainingchicken.Pour 2-inches of oil in a large skillet over medium-high; heat until a deep-fry thermometer registers350°F, adjusting heat as needed to maintain temperature. Working in batches, add chicken to hot oiland fry, stirring occasionally, until golden brown and a food thermometer inserted into chickenregisters 165°F, 4 or 6 minutes. Use a slotted spoon to transfer chicken to a paper towel-lined plate todrain. Repeat with remaining chicken.Whisk together melted butter and remaining ½ cup hot sauce in a large bowl; add fried chicken bites,tossing gently to fully coat. Serve with ranch or blue cheese dressing.1.2.3.4.PHOTO: HECTOR SANCHEZ1 (3 1/4- to 3 3/4-lb.) boneless chuck roast, trimmed2 teaspoons kosher salt1 1/2 teaspoons freshly ground black pepper1 tablespoon vegetable oil1 medium-size sweet onion, coarsely chopped2 carrots, coarsely chopped4 celery ribs, coarsely chopped4 fresh thyme sprigs2 tablespoons prepared horseradish1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped1/4 cup chopped fresh chives16 hearty dinner rolls, splitPickled Peppers2 garlic cloves2 cups beef broth1/2 cup dry red winehttps://www.southernliving.com/recipes/slow-cooker-beef-sliders16 servings7 hrs Prep

BACON-PIMIENTOGUACAMOLEIngredients :Directions :3 peeled and pitted ripe avocadoes2 1/2 tablespoons fresh lime juice3/4 teaspoon kosher salt1 4-oz. jar diced pimientos, drained1/4 cup finely chopped red onion6 cooked and crumbled bacon slices2 tablespoons chopped fresh cilantroBlue corn tortilla chipsCoarsely mash 3 peeled and pitted ripe avocados with 2 ½ Tbsp. fresh lime juice and ¾ tsp. koshersalt. Fold in 1 drained 4-oz. jar diced pimientos, ¼ cup finely chopped red onion, 6 cooked andcrumbled bacon slices, and 2 Tbsp. chopped fresh cilantro. Serve with blue corn tortilla chips.8 servingsPHOTO: HECTOR MANUEL SANCHEZhttps://www.southernliving.com/recipes/bacon-pimiento-guacamole-recipe

SWEET-AND-SALTY SNACK MIXIngredients :Directions :Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Stirtogether corn cereal, pretzels, cheese crackers, rice cereal, and wheat cereal in a largebowl. Whisk together butter, brown sugar, honey, and salt in a small bowl untilsmooth. Pour butter mixture over cereal mixture; stir to thoroughly coat. Spreadmixture in an even layer on prepared baking sheet.Bake in preheated oven until mixture is light golden brown and toasted, about 30minutes, stirring every 10 minutes. Remove from oven. Let cool completely, about 30minutes, stirring occasionally and breaking up clumps with your hands. Stir inmarshmallows and candy-coated peanut butter pieces. Store in an airtight containerat room temperature up to 1 week.1.2.PHOTO: HECTOR MANUEL SANCHEZ; STYLING: KATIE JACOBS3 cups corn cereal squares (such as Corn Chex)2 cups bite-size pretzels2 cups bite-size Cheddar cheese crackers (such as Cheez-It)2 cups rice cereal squares (such as Rice Chex)1 cup crisp wheat cereal squares (such as Wheat Chex)1/2 cup unsalted butter, melted1/2 cup packed light brown sugar2 tablespoons honey1 teaspoon kosher salt2 cups miniature marshmallows1 cup candy-coated peanut butter pieces (such as Reese's Pieces)Source :https://www.southernliving.com/recipes/fall-sweet-salty-snack-mix

TEX-MEX DEVILED EGGSIngredients :Directions :6 hard-cooked eggs, peeled1 tablespoon diced green onions1 tablespoon chopped fresh cilantro1 small serrano or jalapeño pepper, seeded1/4 cup mayonnaise and finely choppedCut eggs in half crosswise; carefully remove yolks, and place in a small bowl.Mash egg yolks; stir in green onions and next 5 ingredients.Spoon yolk mixture into egg white halves; sprinkle with Cheddar cheese and desired amount of chilipowder. Serve immediately, or cover and chill until ready to serve.1.2.3.1 dozen45 mins prep timePHOTO: HECTOR MANUEL SANCHEZSource: https://www.southernliving.com/recipes/tex-mex-deviled-eggs-recipe teaspoon yellow mustard1/2 teaspoon salt1/4 cup (1 oz.) shredded Cheddar cheeseChili powder

PEPPER-PEPPER CHEESE DIPIngredients :Directions :Preheat oven to 375°F. Combine first 4 ingredients and 1/4 cup pepper jelly in amedium bowl; stir until well blended. Spoon mixture into a lightly greased 1-quart baking dish.Bake 20 minutes or until hot and bubbly. Top with remaining 1/4 cup pepper jellyand bacon. Serve immediately or at room temperature with baguette slices.1.2.PHOTO: COASTAL LIVING1 (8-ounce) package cream cheese, softened2 cups (8 ounces) shredded Cheddar cheese2 to 3 jalapeño peppers, seeded and minced6 bacon slices, cooked and crumbled1/2 cup hot or mild pepper jelly, dividedToasted baguette slices, tortilla chips, or crackersGarnish: crumbled baconSource: https://www.southernliving.com/recipes/pepper-pepper-cheese-dip10 to 12 servings43 mins prep time

WARM CHEESE-AND-SPICYPECAN DIP RECIPEIngredients :Directions :2 (8-oz.) pkg. cream cheese, softened1 cup mayonnaise4 ounces sharp Cheddar cheese, shredded 2 ounces Monterey Jack cheese, 4 teaspoons cornstarch (about 1 cup), divided shredded (about ⁄ cup), divided1 teaspoon kosher salt1/2 teaspoon black pepper1/2 cup Spicy Pecans2 tablespoons finely chopped fresh chivesToasted baguette slices, for servingPreheat oven to 375°F. Pulse cream cheese and mayonnaise in a food processor until smooth.Toss ⁄ cup of the Cheddar and ⁄ cup of the Monterey Jack with cornstarch in a medium bowl until coated.Stir in cream cheese mixture, salt, and pepper. Spoon into a 1-quart baking dish, and top with remaining ⁄cup each Cheddar and Monterey Jack cheeses.Bake in preheated oven until golden and bubbling around the edges, about 15 minutes. Remove from oven;sprinkle with Spicy Pecans. Cool 5 minutes; sprinkle with chives. Serve with toasted baguette slices.1.2.3.10 servings 45 minsPHOTO: VICTOR PROTASIO; PROP STYLING: MINDI SHAPIRO LEVINE; FOOD STYLING: TORIE COXSource:https://www.southernliving.com/recipes/warm-cheese-spicy-pecan-dip-recipe

SMOKY BLACK-EYEDPEA HUMMUSIngredients :Directions :Process 2 garlic cloves in a food processor until finely chopped. Add 2 (16-oz.) cans black-eyed peas, drained and rinsed; 6 Tbsp. extra-virgin olive oil; 3 Tbsp. tahini; 2 Tbsp. freshlemon juice; 1 tsp. smoked paprika; 3/4 tsp. kosher salt; and 1/2 tsp. black pepper. Processuntil smooth. Spoon into a bowl; top with 2 Tbsp. extra-virgin olive oil and 1/4 tsp.smoked paprika. Serve with pita chips. Top with lemon zest, if desired.PHOTO: HECTOR MANUEL SANCHEZ2 garlic cloves2 (16-oz.) cans black-eyed peas, drained and rinsed6 tablespoons extra-virgin olive oil3 tablespoons tahini2 tablespoons fresh lemon juice1 teaspoon smoked paprika3/4 teaspoon kosher salt1/2 teaspoon black pepperPita chipsLemon zestSource: https://www.southernliving.com/recipes/smoky-black-eyed-pea-hummus-recipe

GEORGIA-STYLE BOILEDPEANUTSIngredients :Directions :1 ½ pounds raw peanuts, in shell.75 to 1 cup kosher saltCombine peanuts, salt, and 14cups water in a tall, oval 6-quart slow cooker. Cover andcook on HIGH 18 hours oruntil peanuts are soft. Drainpeanuts before serving orstoring. Store in zip-topplastic bags in refrigerator upto 2 weeks.3 mins 18 hrs 3 minsPHOTO: ALISON MIKSCHSource:https://www.southernliving.com/recipes/crock-pot-boiled-peanuts

PIMENTO CHEESEIngredients :Directions :Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershiresauce, grated onion, and ground red pepper until blended.Toast the pecans. Toasting brings out the rich flavor of the nuts. Preheat your oven to 350°. Bakepecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfwaythrough. (Stirring helps to ensure even browning.)Shred the cheese. Trust us – texture matters. Using the small side of a box grater, finely shred extra-sharp Cheddar cheese. Then use the large side of the grater to coarsely shred sharp Cheddar cheese.Fresh cheese makes a difference.Stir and enjoy. Add pecans and shredded cheeses to mayo mixture, stirring until blended. You canstore it in the refrigerator up to 1 week. Serve with celery sticks and assorted crackers, or make agrilled pimento cheese sandwich in a skillet or panini press.1.2.3.4.PHOTO: JENNIFER CAUSEY; PROP STYLING: CHRISTINE KEELY; FOOD STYLING: TORIE COX1 1/2 cups mayonnaise, such as Hellmann's or Duke's1 (4-oz.) jar diced pimiento, drained1 teaspoon Worcestershire sauce1 teaspoon finely grated onion1 teaspoon ground red pepper1 cup chopped pecans1 (8-oz.) block extra-sharp Cheddar cheese1 (8-oz.) block sharp Cheddar cheeseCelery sticks and assorted crackersSource: https://www.southernliving.com/recipes/homemade-pimento-cheese8 servings 45 mins prep time

MUDDY BUDDY MIXIngredients :Directions :3 tablespoons olive oil, divided3 cups thinly sliced sweet onion (from 2 mediu monions)1 garlic clove, minced (about 1 tsp.)1 cup diced country ham (about 6 oz.)2 (8-oz.) pkg. cream cheese, softened8 ounces mozzarella cheese, shredded (about 2cups)4 ounces Parmesan cheese, shredded (about 1 cup)1 (1-lb.) pkg. frozen chopped spinach, thawed andwell drainedPita chips or toasted French bread slicesPlace chocolate chips, peanut butter, and butter in a large microwavable bowl. Microwave on HIGH untilsmooth and melted, about 3 minutes, stirring every 30 seconds. Stir in vanilla.Pour cereal into a large bowl. Pour warm chocolate mixture over cereal, and toss gently until coated.fWhisk together powdered sugar and cocoa in a medium bowl. Sprinkle powdered sugar mixture over cereal,and gently toss to coat.1.2.3.PHOTO: PHOTOGRAPHER: JENNIFER CAUSEY FOOD STYLIST: EMILY NABORS HALL PROP STYLIST: AUDREY DAVIShttps://www.southernliving.com/recipes/muddy-buddy-mix

WARM SPINACH-SWEET ONIONDIP WITH COUNTRY HAMIngredients :Directions :Heat 2 tablespoons of the oil in a 10-inch cast-iron skillet over medium. Add onions, and cook,stirring often, until golden brown, about 20 minutes. Stir in garlic, and cook, stirring often, 1minute. Transfer onion mixture to a medium bowl, and wipe skillet clean.Heat remaining 1 tablespoon oil in skillet over medium-high. Add ham, and cook, stirring often,until crisp, about 5 minutes. Remove ham from skillet, and drain on paper towels.Add cream cheese, mozzarella, Parmesan, spinach, and ham to onion mixture in bowl, and stiruntil blended. Spoon mixture into cast-iron skillet. Cover and chill until ready to transport totailgate. (Recipe can be made up to 1 day ahead. Be sure skillet cools completely before returningdip to skillet.) Transport to tailgate in a cooler.Light 1 side of grill, heating to medium (350°F to 400°F), and leave other side unlit. Uncoverskillet; place over unlit side of grill, and heat, covered with grill lid, stirring every 5 minutes, untilcheese is melted and smooth, about 20 minutes. Serve with pita chips or toasted French breadslices.1.2.3.4.3 tablespoons olive oil, divided3 cups thinly sliced sweet onion (from 2 medium onions)1 garlic clove, minced (about 1 tsp.)1 cup diced country ham (about 6 oz.)2 (8-oz.) pkg. cream cheese, softened8 ounces mozzarella cheese, shredded (about 2 cups)4 ounces Parmesan cheese, shredded (about 1 cup)1 (1-lb.) pkg. frozen chopped spinach, thawed and well drainedPita chips or toasted French bread slicesSource: https://www.southernliving.com/recipes/warm-spinach-sweet-onion-dip-country-ham-recipe10 servings 50 mins

LAURA BUSH'S COWBOYCOOKIESIngredients :Directions :3 cups all-purpose flour1 tablespoon baking powder1 tablespoon baking soda1 tablespoon ground cinnamon1 teaspoon salt1 1/2 cups butter, room temperature1 1/2 cups granulated sugarHeat oven to 350°F.Mix flour, baking powder, baking soda, cinnamon and salt in bowl.In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugarsto combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla.Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.Bake in 350°F oven 17 to 20 minutes, until edges are lightly browned; rotate sheets halfway through. Removecookies to rack to cool.1.2.3.4.5.6.10 servings 5 minutes prep ; 2 hrs cook timePHOTO: SOUTHERN LIVINGhttps://www.southernliving.com/recipes/cowboy-cookies-recipe3 eggs1 tablespoon vanilla extract3 cup semisweet chocolate chips3 cups old-fashioned rolled oats2 cups sweetened flake coconut2 cups chopped pecans1 1/2 cups light-brown sugar, packed

ROTEL SAUSAGE DIPIngredients :Directions :Heat oil in a large skillet over medium-high. Add beef and chorizo; cook, stirring often to crumble beef, untilbrowned, 6 to 7 minutes. Transfer meat to a plate lined with paper towels; drain 5 minutes. Transfer to a 6-quartslow cooker; stir in cheese, tomatoes-and-chiles, and crushed red pepper. Cover and cook on HIGH, stirringoccasionally, until cheese is fully melted and sauce is smooth, about 1 hour. Turn slow cooker to WARM; servewith tortilla scoops.1.PHOTO: CAITLIN BENSEL1 ¼ pounds boneless, skinless chicken breasts, cut into 1-inchpieces1 cup whole buttermilk½ cup plus 2 tablespoons buffalo-style hot sauce (such as Frank'sRedHot® Original), divided2 large eggs, beaten1 ½ cups (6 ⅜ oz.) all-purpose flour2 ounces Parmesan cheese, grated (about ½ cup)1 ½ teaspoons kosher salt4 cups chopped cooked chicken (from 2 rotisserie chickens)1/2 cup thinly sliced ½ teaspoon garlic powder½ teaspoons black pepper¼ teaspoon baking powderVegetable oil, for frying¼ cup unsalted butter, meltedRanch or blue cheese dressing, for serving (from 4 scallions), dividedCooking spray3 ounces blue cheese, crumbled (about 3/4 cup)Carrot sticks, celery sticks, pretzel chips, for servingSource https://www.southernliving.com/recipes/rotel-sausage-dip16 servings 1 hrs 20 mins

PARTY POPPERSIngredients :Directions :12 medium jalapeno chiles1 (8-oz.) pkg. cream cheese, softened1 cup finely chopped cooked chicken2 tablespoons finely chopped fresh cilantro1 tablespoon fresh lime juice3/4 teaspoon kosher salt12 hickory-smoked bacon slices, cut in half24 wooden picksPreheat oven to 400°F. Cut each chile in half lengthwise; remove seeds andmembranes.Stir together cream cheese, chicken, cilantro, lime juice, and salt. Spoon 11/2 to 2 teaspoons chicken mixture into each chile half, spreading to fillcavity. Wrap each half with a bacon piece, and secure with a wooden pick.Place poppers on a lightly greased wire rack in an aluminum foil-linedrimmed baking sheet.Bake in preheated oven until bacon begins to crisp and chiles are softened,about 25 minutes. Increase oven temperature to broil, and broil untilbacon is crisp, 2 to 3 minutes. Let stand 5 minutes before serving.1.2.3.6 servings 35 minutesPHOTO: HECTOR MANUEL SANCHEZSource: https://www.southernliving.com/recipes/party-poppers-0

BROCCOLI, GRAPE,AND PASTA SALADIngredients :Directions :Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 5 to 7 minutesor until lightly toasted and fragrant, stirring halfway through.Prepare pasta according to package directions.Meanwhile, cut broccoli florets from stems, and separate florets into small piecesusing tip of a paring knife. Peel away tough outer layer of stems, and finely chopstems.Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hotcooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon andpecans into salad just before serving.1.2.3.4.PHOTO: JENNIFER DAVICK1 cup chopped pecans1 pound fresh broccoli1 cup mayonnaise⅓ cup sugar⅓ cup diced red onion⅓ cup red wine vinegar1 teaspoon salt8 ounces bow-tie pasta, cooked (½ of a 16-oz. package)2 cups seedless red grapes, halved8 cooked bacon slices, crumbledSource: https://www.southernliving.com/recipes/broccoli-grape-pasta-salad

PECAN PRALINE DIPIngredients :Directions :1/2 cup packed light brown sugar1/4 cup salted butter1 1/4 cups heavy cream, divided1/2 teaspoon vanilla extractBring 1/2 cup packed light brown sugar and 1/4 cup each heavy cream and salted butter to a boil in a smallsaucepan over medium-high, stirring constantly. Cook 1 minute. Remove from heat, and stir in 1/2 tsp.vanilla extract and 1/8 tsp. table salt. Transfer to a bowl; cover and cool to room temperature, about 20minutes. Beat 1 cup heavy cream with an electric mixer on high speed until stiff peaks form. Gently fold inpraline sauce and 3/4 cup chopped toasted pecans just until swirled. Serve with vanilla wafers. Serves 8.1.8 servings 35 minsPHOTO: ALISON MIKSCHhttps://www.southernliving.com/recipes/pecan-praline-dip-recipe1/8 teaspoon vanilla extract1/8 teaspoon table salt3/4 cup chopped toasted pecansVanilla wafers

SWEET HEAT HOT DOGSIngredients :Directions :Preheat grill to 350ºF to 400ºF (medium-high) heat. Combine first 3 ingredients and1 Tablespoon chili sauce in a small bowl. Brush hot dogs with remaining 1Tablespoon chili sauce.Grill hot dogs covered with grill lid on, 4 to 6 minutes, or until thoroughly heated.Place hot dogs in buns and top with mayonnaise mixture. Sprinkle with choppedpicked and shredded cabbage.1.2.PHOTO: JENNIFER DAVICK¾ cup mayonnaise1 Tablespoon whole grain mustard1 green onion, minced2 Tablespoons Sriracha hot chili sauce8 hot dogs8 hot dog buns, toasted1 cup chopped sweet-hot pickles2 cups shredded red cabbageSource: https://www.southernliving.com/recipes/sweet-heat-hot-dogs

PECAN PIE BARSIngredients :Directions :2 cups all-purpose flour2/3 cup powdered sugar3/4 cup butter, softened1/2 cup firmly packed brown sugar1/2 cup honey2/3 cup butter3 tablespoons whipping cream3 1/2 cups coarsely chopped pecansSift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup softened butter using a pastry blenderor fork just until mixture resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides of a lightlygreased 13- x 9-inch baking dish.Bake at 350° for 20 minutes or until edges are lightly browned. Cool.Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a saucepan over medium-highheat. Stir in pecans, and pour hot filling into prepared crust.Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool completely before cutting into 2-inchsquares.1.2.3.4.28 squaresPHOTO: HELEN NORMANSource: https://www.southernliving.com/recipes/pecan-pie-bars

BEER-CHEESE FONDUEIngredients :Directions :Melt butter in a medium saucepan over medium-low. Gradually whisk in flour.Cook, whisking constantly, until lightly browned, about 1 minute. Gradually whiskin beer and heavy cream. Cook, whisking constantly, until sauce has thickened andbegins to bubble, 3 to 4 minutes. Gradually add Gruyère and Cheddar, whiskingconstantly, allowing each addition to melt and become incorporated before addingmore. Whisk in Worcestershire sauce and dry mustard until smooth. Transfermixture to a fondue pot; cover and keep warm. Serve immediately.1.PHOTO: ANTONIS ACHILLEOS; PROP STYLING: KAY E. CLARKE; FOOD STYLING: EMILY NABORS HALL¼ cup unsalted butter⅓ cup all-purpose flour1 (12-oz.) bottle lager beer (such as Yuengling)¼ cup heavy cream6 ounces Gruyère cheese, shredded (about 1 ½ cups)6 ounces mild Cheddar cheese, shredded (about 1 ½ cups)½ teaspoon Worcestershire sauce½ teaspoon dry mustardServing suggestions: cubed bread, sliced cooked bratwurst,steamed broccoli florets, roasted Brussels sprouts, roastedfingerling potatoesSource:https://www.southernliving.com/recipes/beer-cheese-fondue8 servings 15 mins

POTATO SALAD WITHSWEET PICKLESIngredients :Directions :4 pounds baking potatoes2 1/2 teaspoons salt, divided1 cup mayonnaise1 tablespoon spicy brown mustardCook potatoes in boiling water to cover and salted with 1 teaspoon salt 40 minutes or until tender; drain andcool 10 to 15 minutes.Stir together mayonnaise, mustard, pepper, and remaining 1 1/2 teaspoons salt in a large bowl.Peel potatoes, and cut into 1-inch cubes. Add warm potato cubes, grated eggs, and pickles to bowl andgently toss with mayonnaise mixture. Serve immediately, or, if desired, cover and chill.1.2.3.8 to 10 servings 55 minsPHOTO: SOUTHERN LIVINGSource: https://www.southernliving.com/recipes/potato-salad-with-sweet-pickles3/4 teaspoon pepper3 hard-boiled eggs, grated1/3 cup sweet pickles

MINI MUFFULETTASIngredients :Directions :Pulse pickled vegetables in food processor 8 to 10 timesor until finely chopped. Stir in olives and dressing.Spread 1 heaping tablespoonful pickled vegetablemixture over cut side of each roll bottom. Top each with1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1provolone cheese slice half, and roll tops. Cover withplastic wrap. Serve immediately, or chill until ready toserve.Note: We tested with Mezzetta Italian Mix Giardinierapickled vegetables and Newman's Own Olive Oil &Vinegar dressing.1.2.3.PHOTO: JENNIFER DAVICK; STYLING: AMY BURKE2 (16-oz.) jars mixed pickled vegetables3/4 cup pimiento-stuffed Spanish olives,chopped2 tablespoons bottled olive oil-and-vinegardressing12 small dinner rolls, cut in half6 Swiss cheese slices, cut in half12 thin deli ham slices12 Genoa salami slices6 provolone cheese slices, cut in halfSource: https://www.southernliving.com/recipes/mini-muffulettas12 servings25 mins

SMOKED-TOMATOSALSAIngredients :Directions :2 cups applewood chips1 ½ pounds plum tomatoes, cut in 2 jalapeño chiles1 medium-size red onion, coarsely chopped (1 cup)⅓ cup fresh cilantro leaves half lengthwise (6 tomatoes)2 tablespoons fresh oregano leaves2 garlic cloves2 tablespoons fresh lime juice (from 1 large lime)1 tablespoon honey1 ¼ teaspoons kosher saltSoak wood chips in water 30 minutes. Drain well. Meanwhile, prepare a charcoal fire in a smoker accordingto manufacturer's instructions. Maintain temperature at 200°F to 225°F for 15 to 20 minutes. Place woodchips on coals. Smoke tomatoes and jalapeños, covered with smoker lid, until tender, about 45 minutes.Remove tomatoes and jalapeños from smoker; discard stems from jalapeños.Place onion, cilantro, oregano, and garlic in a food processor; pulse until finely chopped, about 5 times.Transfer to a medium bowl. Place tomatoes, jalapeños, lime juice, honey, and salt in food processor; processuntil smooth, 1 minute. Transfer to bowl with onion mixture; stir to combine. Cover; chill at least 45minutes before serving.1.2.8 serves 30 minsPHOTO: GREG DUPREE; FOOD STYLING: ANNA HAMPTON; PROP STYLING: GINNY BRANCHSource: https://www.southernliving.com/recipes/smoked-tomato-salsa

SALTED CARAMEL POPCORN Ingredients :Directions :Preheat the oven to 300 degrees. Line a large rimmed baking sheet with parchmentpaper.Pour the popped popcorn into a large serving bowl. In a small saucepan melttogether the butter, brown sugar, corn syrup, and 1 teaspoon of the salt over mediumheat. Bring the mixture to a boil. Boil for 4 minutes without stirring.Pour the caramel mixture over the popcorn, and toss the popcorn to coat it evenly.Pour the popcorn into the lined pan, sprinkle the remaining salt on top (1/2 to 1teaspoon, depending on your personal taste preference), and place the pan in theoven. Bake for 30 minutes, stirring every 10 minutes.Allow the popcorn to cool on a parchment paper-lined counter.1.2.3.4.PHOTO: SOUTHERN LIVING1/2 cup popcorn kernels, popped1 cup salted butter1 cup light brown sugar1/3 cup light corn syrup1 1/2 - 2 teaspoons kosher or sea salt, dividedSource: https://www.southernliving.com/recipes/homemade-caramel-popcorn15 serves

BAKED GOAT CHEESESPREAD WITH PEPPER JELLYIngredients :Directions :2 (8-oz.) pkg. cream cheese, softened10 ounces goat cheese, softened1 1/2 teaspoons kosher salt1 teaspoon black pepperPreheat oven to 350°F. Combine cream cheese, goat cheese, salt, black pepper, and garlic in a foodprocessor. Process until smooth, about 1 minute, stopping to scrape down sides as needed. Transfermixture to a medium bowl, and stir in 1/4 cup chives.Spoon mixture evenly into a shallow 1 1/2-quart baking dish. Bake in preheated oven until heatedthrough, 15 to 18 minutes. Place pepper jelly in a medium bowl, and whisk vigorously to loosen.Spread pepper jelly over hot dip; garnish with additional chives. Serve immediately with cruditésand bread.1.2.14 servings 30 minsPHOTO: ANTONIS ACHILLEOS; PROP STYLING: KAY E. CLARKE; FOOD STYLING: EMILY NABORS HALLSource: https://www.southernliving.com/recipes/baked-goat-cheese-spread2 garlic cloves, grated (about 1 tsp.)1/4 cup chopped fresh chives, plus more for garnish3/4 cup red pepper jellyCrudités and bread, for serving

FRIED CHICKEN SLIDERSWITH PIMIENTO CHEESEIngredients :Directions :Grate all cheese on large holes of a box grater into a large bowl; set aside.Stir together mayonnaise, pimientos, onion, Worcestershire, black pepper, salt,cayenne, and smoked paprika in a medium bowl. Fold mayonnaise mixture intocheese until very well combined. Cover and refrigerate at least 4 hours or until readyto serve.Spread about 1/4 cup of the pimiento cheese on bottom half of each bun. Top eachwith 1/2 fried chicken tender, 1 sliced pickled okra, and top bun half. Skewer withtoothpicks to hold in place.1.2.3.PHOTO: VICTOR PROTASIO; PROP STYLING: HEATHER CHADDUCK HILLEGAS; FOOD STYLING: EMILY NABORS HALL1 (8-oz.) block sharp Cheddar cheese1 (4-oz.) block mild hoop Cheddar cheese1 (4-oz.) block creamy non-smoked Gouda cheese1 cup mayonnaise (such as Duke's)2 (4-oz.) jars sliced pimientos, drained2 tablespoons finely grated sweet onion (from 1small)1 1/2 teaspoons Worcestershire sauce1 teaspoon black pepper1/2 teaspoon kosher salt1/4 teaspoon cayenne pepper1/4 teaspoon smoked paprika12 slider buns or dinner rolls6 fried chicken tenders, halved12 pickled okra pods (such as Wickles), slicedSource: https://www.southernliving.com/recipes/fried-chicken-sliders12 servings 4 hrs 15 mins

BACON-CHEESE DIPIngredients :Directions :⁄ cup sour cream1(4 ounce) package crumbled blue cheese1(3 ounce) package cream cheese, softened2tablespoons diced onions⁄teaspoon hot sauce4slices bacon, cooked and crumbledchopped fresh parsley (optional)blue cheese, crumbles (optional)Process first 5 ingredients in a blender orfood processor until smooth, stopping toscrape down sides.Stir in half of bacon. Cover and chill 2hours.Let stand at room temperature 15 minutesbefore serving.Sprinkle with remaining bacon.Garnish with parsley and crumbles, ifdesired.6 servings 2hrs 10minsPHOTO: BETH DREILING HONTZASSource: https://www.southernliving.com/bacon-cheese-dip-1

CORN AND JALAPEÑO DIP Ingredients :Directions :Stir together cream cheese, Cheddar cheese,corn, half-and-half, scallions, garlic, andjalapeño in a 3-quart slow cooker.Cover and cook on LOW 3 ½ to 4 hours oron HIGH 1 ½ to 2 hours until creamy andbubbling, stirring halfway through. Stir inbacon.Garnish with scallions, if desired. Servewith corn chips.1.2.3.PHOTO: HECTOR MANUEL SANCHEZ2 (8-oz.) packages. cream cheese, softened andcubed1 (8-oz.) packages. pre-shredded sharp Cheddarcheese (about 2 cups)2 cups frozen corn kernels, thawed3/4 cup half-and-half1/3 cup chopped scallions, plus more for garnish2 teaspoon minced garlic1 jalapeño chile, seeded and minced8 thick-cut bacon slices, cooked until crisp andcrumbledCorn chipsSource: https://www.southernliving.com/recipes/corn-jalapeno-dip-recipe4 servings 4 hrs 15 mins

TEXAS CAVIARIngredients :Directions :2 (14-oz.) cans black-eyed peas, drained1 (15.5-oz.) can white hominy, drained2 medium tomatoes, chopped2 green tomatoes, chopped1 medium green bell pepper, chopped2 jalapeño peppers, choppedStir together the first 9 ingredients in a large bowl. Add the dressing to theblack-eyed pea mixture, stirring until combined. Cover and chill 2 hours. Drain.Serve with the tortilla chips.8 servings 20 minsPHOTO: SOUTHERN LIVINGSource: https://www.southernliving.com/recipes/texas-caviar-recipe1/2 cup onion, chopped1/2 cup fresh cilantro, chopped2 garlic cloves, minced1 (8-oz.) bottle Italian dressingTortilla chips, for serving

Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.Cut each piece of bacon into thirds, creating three shorter segments from each piece.Wrap each of the smokies in one of the short bacon segments. Insert a toothpick allthe way through each of the smokies wrapped in bacon to hold the bacon in place.Transfer to prepared baking sheet. Repeat with remaining smokies and bacon.In a bowl, stir together brown sugar, honey, and garlic powder. Top each of thesmokies with 1/4 teaspoon of the sugar mixture. Sprinkle all of the smokies with redpepper flakes if desired, and transfer to oven until bacon is cooked through, 25 to 30minutes.1.2.3.BACON WRAPPEDSMOKIESIngredients :Directions :PHOTO: MICAH A. LEAL14 slices bacon1 (14-oz.) package smokies (mini smoked hot dogs)1/4 cup brown sugar2 tablespoons honey1/4 teaspoon garlic powderRed pepper flakes, optional42 toothpicksSource: https://www.southernliving.com/recipes/bacon-wrapped-smokies

CRISPY BAKEDCHICKEN WINGSIngredients :Directions :Preheat oven to 450°F. Pat chicken very dry with paper towels; place in a large bowl. Stirtogether salt, baking powder, coriander, and ginger in a small bowl. Sprinkle spice mixtureover chicken; toss well to coat. Arrange chicken, fatty side down, in a single layer on arimmed baking sheet lined with parchment paper (or lined with aluminum foil and thenparchment paper if you don't want to wash the baking sheet).Bake in preheated oven 25 minutes. Turn chicken over; bake until well browned andcrispy, 17 to 20 minutes. Remove baking sheet from oven. Drain chicken on paper towels;let stand 5 minutes.Stir together jelly and vinegar in a large skillet; bring to a boil over high. Cook, stirringoccasionally, until jelly melts, about 2 minutes. Add butter, and stir until butter melts, 30seconds. Add chicken; toss well to coat, and remove from heat.1.2.3.PHOTO:ANTONIS ACHILLEOS; PROP STYLING: KAY E. CLARKE; FOOD STYLING: CHELSEA ZIMMER1 3/4 pounds chicken wings, separatedinto drumettes and flats2 teaspoons kosher salt1 1/2 teaspoons baking powder1 teaspoon ground coriander1/2 teaspoon ground ginger1/2 cup red pepper jelly (such as Braswell's)1 tablespoon apple cider vinegar1 tablespoon unsalted butterSource: https://www.southernliving.com/recipes/crispy-baked-chicken-wings

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