Charlotte Wedding Planner :: Two for Tuesday



It’s Tuesday…and you know what that means!  I thought today I would dedicate this post to creating the Perfect Tailgate…since NFL has officially kicked off with pre-season and College Football kicking off this weekend for most of us…sure, we can go and pick up a bucket of fried chicken and call it at day, but why not get a little creative and impress your friends!  As I was looking for the “perfect tailgate menu” I stumbled upon .



Game Day Menu ::



Game-Day Menu



Bacon Cheese Dip ::




  • 1/2 cup sour cream
  • 1 (4-ounce) package crumbled blue cheese
  • 1 (3-ounce) package cream cheese, softened
  • 1/8 teaspoon hot sauce
  • 2 tablespoons diced onion
  • 4 bacon slices, cooked and crumbled




  • Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Stir in half of bacon. Cover and chill 2 hours. Sprinkle with remaining bacon. Serve with crackers, raw vegetables, or potato chips.




Southwestern Dip ::



  • 3/4 cup bottled salsa
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 2 drops hot sauce
  • 1 (15-ounce) can black beans, drained




  • Stir together all ingredients in a medium bowl. Cover and chill at least 2 hours


Grilled Pork Tenderloin Sandwiches ::




  • 1/4 cup hot jalapeño jelly
  • 1 teaspoon water
  • 1 tablespoon paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 2 (1-pound) pork tenderloins, trimmed
  • Cooking spray
  • 1/4 cup light ranch dressing
  • 1/4 cup sweet hickory smoke tomato-based barbecue sauce (such as Bull’s-Eye)
  • 8 (1 1/2-ounce) hamburger buns or Kaiser rolls




  • Prepare grill to medium-high heat.

  • Combine jelly and water; set aside.

  • Combine paprika and next 6 ingredients (through pepper); rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155° (slightly pink).

  • Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns.


Braised Cranberry-BBQ Beef Sandwiches ::




  • 1 cup less-sodium beef broth
  • 1/4 cup instant minced onion
  • 2 tablespoons coarsely ground black pepper
  • 1 (4-pound) boneless chuck roast, trimmed
  • 1 cup sweet hickory smoke barbecue sauce (such as Bull’s-Eye)
  • 1 cup whole-berry cranberry sauce
  • 16 (1 1/2-ounce) hamburger buns




  • Combine first 3 ingredients in a Dutch oven. Add beef; bring to a boil. Cover, reduce heat, and simmer 3 hours or until very tender, turning beef occasionally. Remove beef from pan. Reserve 2 cups cooking liquid; discard remaining cooking liquid. Shred beef with 2 forks. Return shredded beef to pan. Add reserved cooking liquid, barbecue sauce, and cranberry sauce; stir well. Cook over medium-low heat 10 minutes or until thoroughly heated. Serve beef mixture on buns.





  • Potatoes:
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 4 pounds small red potatoes, quartered
  • Cooking spray
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 4 bacon slices, cooked and crumbled
  • Vinaigrette:
  • 2 1/2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons olive oil
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt




  • Preheat oven to 450°.

  • To prepare potatoes, combine first 3 ingredients. Arrange evenly on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 minutes or until tender. Let cool. Combine potatoes, onions, parsley, and bacon.

  • To prepare vinaigrette, combine vinegar and remaining ingredients in a jar. Cover tightly; shake vigorously. Add vinaigrette to potato mixture; toss well. Serve immediately.


Note: Store the vinaigrette separately and toss with the potato mixture right before serving. Don’t have a jar for the dressing? Whisk the ingredients in a small bowl, then transfer to a sturdy zip-top plastic bag to take to the game.





  • 2 sticks (1 cup) butter or margerine, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups uncooked regular oats
  • 1 (11.5-ounce) package semisweet chocolate mega morsels
  • 1 cup peacan pieces




  • Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.

  • Combine flour, baking soda, and salt; add to butter mixture, mixing well. Stir in oats, morsels, and pecans. Drop by rounded tablespoonfuls unto ungreased baking sheets.

  • Baking at 350º for 9 minutes until golden. Cool slightly on baking sheets; transfer to wire racks to cool completely. Makes 5 dozen.




Do you have a ‘go to’ dish you like to make for tailgates??





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