The trees are shedding their leaves as the weather cools, and with that comes thoughts of fireplaces, comforting soups…and football. At least for many of the boys in my life! While I’m not a sports kinda girl, I do love to eat during those occasions! There’s just something about dips and finger foods that make me happy – especially when those tailgating treats are Gluten Free and Egg Free!
- 16 Large Frozen Waffle-Cut Potatoes
- 1 lb. Ground Beef or Turkey
- Preferred Burger Seasonings
- Slices of Cheese cut into Small Squares
- Cherry Tomatoes, Sliced
This is so easy! Simply preheat oven to 400, arrange desired amount of fries onto a baking sheet, bake for 10 minutes, turn them over, and bake for 10 more. Meanwhile, make small burgers (about 2 tablespoons each) and season well on each side before cooking in a large skillet over medium high heat. Turn burgers halfway through. Top each potato with a burger, a small piece of cheese, a tomato, and spear it all with a toothpick.
- 6 Slices Bacon (Turkey or Beef Bacon work as well)
- 4 oz. Goat Cheese
- 4 oz. Cream Cheese
- Chopped Thyme or Basil
- Black Pepper
- 1/4 Cup Pecans
- Apple Slices, to Serve
Cut each piece of bacon in half. Place the bacon in a large skillet on low. Cook for about 15 minutes, turning frequently, until the bacon is crispy. Remove to a paper towel-lined plate to drain. Pat the slices to remove excess grease. Meanwhile, put goat cheese, cream cheese, 1 tablespoon of herbs, and a few turns of cracked black pepper in a food processor. Mix until creamy then form small balls. Insert lollipop sticks. Put in the freezer for 20 minutes or until just firm – not frozen. Clean food processor and add cooled bacon, remaining herbs, and pecans. Mix until as fine and crumbly as it can be. Take the cheese balls out of the freezer and roll them in the bacon mixture, pressing it in with your fingers if it doesn’t immediately stick. Place in a container on their sides and refrigerate until serving. Serve on full rounds of sliced apple.
- 1 Round or Triangle of Brie
- 1/3 Cup Pecans (Trader Joe’s has a great Candied version!)
- 1/4 Cup Cranberries
Use a crockpot for this and it is SO easy. Put in Brie and top with chopped pecans and cranberries. Cook on low for 4 hours or on high for 2. Serve with sliced apples or crackers (Nut Thins are my favorite).
- Large Zucchini slices, cut 3/4 inch thick
- Olive Oil
- Marinara of Your Choice (Pesto would be great also)
- Grated Cheese
- Pizza Toppings of Your Choice (Pepperoni, Canadian Bacon, Sausage, Caramelized Onions, Olives, Anchovies, Sauteed Bell Peppers, etc)
This will use your grill, or you could place on a broiler pan in the oven. Either way, oil the grates and preheat. Cut Zucchini into 3/4 inch rounds, or lengthwise depending on the shape (Don’t use very large Zucchini with lots of seeds). Cook for 7-8 minutes, remove and add sauce, cheese, and other toppings. Cook for 7-8 minutes more, checking every few minutes to see when the cheese has melted and topping are slightly browned. Serve hot!
- Jalapeno Griller (Cabela’s has a good one)
- Tillamook Vintage Cheddar or other English Sharp
- Salt and Cracked Pepper
- Sliced Bacon cut in half, NOT Thick Cut
Turn grill to medium high. Shred cheese and toss with salt and pepper – set aside. Wash and cut the tops off the peppers. Set the tops aside for later. Carefully scrape out seeds (you probably want to wear some gloves, and don’t touch your eyes!). Poke a hole in the bottom of each pepper with a tooth pick. Stuff each pepper with cheese, then wrap the bacon around the jalapenos and secure with a toothpick completely through the pepper to the other side. Place in the metal griller holes, balancing the pepper caps on top and place on the grill. Cook until the skin has some black spots, the bacon is cooked through, and the cheese melts.
Are you ready for some football?