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Our step-by-step tailgating guide provides the perfect match for any game-day appetite with hearty snacks and no-fuss finger foods.
-- Creamy Parmesan Dip
-- Dilled Onion Cheese Ball
-- Corn Bread
-- Beer-Braised Brats
-- New Orleans-Style Muffuletta
-- Ham and Pea Wild Rice Salad
Our Creamy Parmesan Dip is a no-brainer when it comes to wowing hungry fans. It only takes two simple steps to prepare this tailgating must-have.
Simmering links in seasoned beer before grilling is the secret to crunchy, flavor-rich brats.
To make sure this sturdy, satisfying side stays fresh and colorful, just pack it in an iced-down cooler.
All you need are three simple ingredients to make this popular dessert. Some optional additions like dried cherries and orange zest, shown here, can make shortbread even more delicious. The next four slides show you how easy it is.
For the first step in making shortbread, use a pastry cutter or a fork to cut butter into flour and sugar until the mixture looks like coarse crumbs and just begins to stick together. The next slide shows the details of working with the finished dough.
The second step in making shortbread is to gently knead the dough mixture from Step 1 (previous slide) by squeezing and pressing it against the sides of the bowl until it's smooth. Be careful not to overwork the dough. The next slide shows how to roll the kneaded dough.
After kneading the dough in Step 2, lay two clean 1/2-inch-thick strips of wood on either side of the shortbread dough. Rest the rolling pin on the wood strips and roll the dough to a perfect thickness. The next slide provides tips on cutting out the dough into cookie shapes.
After rolling the dough in Step 3, use a 1-1/2-inch round cutter to cut out the dough. Finally, re-roll the scraps as before, and continue cutting until all dough is used.