Football season is here, and it’s the perfect time to huddle up with family, friends, and great food! Whether you’re setting up at the stadium or hosting a game-day get-together at home, tailgating is all about creating fun memories and sharing tasty bites with the people you love. At Redner’s, we’re here to help make your celebrations easy and delicious with simple, family-friendly recipes that everyone—from little fans to grown-up superfans—will enjoy. Get ready to kick off the season with snacks, meals, and treats that are sure to be a touchdown!
Football Game Cheese Board
Ingredients:
Pumpernickel Bread Footballs
- Pumpernickel bread, cut into ½ inch slices
- 1 to 2 Tbsp butter, cubed and melted
- Wisconsin Gouda cheese, cut into thin strips
- Dijon Mustard
Cheese Board:
- Wisconsin Wine Cheese
- Wisconsin Gouda Cheese
- Wisconsin Aged Cheddar Cheese
- Pistachios
- Candied bacon- cheddar straws recipe here
- Redner’s Caramel chocolate Popcorn
- Dill Pickle slices
- dijon mustard
- sourdough pretzel nuggets
HOW TO:
Heat oven to 350°F. Cut bread with a football-shaped cookie cutter. Brush bread with butter on each side; place on an ungreased baking sheet. Bake for 8-10 minutes or until toasted, turning once. Cool on a wire rack. Top toasts with gouda; pipe Dijon mustard for laces. Arrange the Wisconsin cheese wine, gouda and cheddar on a serving board. Place footballs. Fill in board with pistachios, bacon-cheddar straws, popcorn, pickles, Dijon mustard and pretzels
Cheesey White Chicken Chili
Makes 8 servings Total Time: 35 minutes
Ingredients:
- 12 jalapenos
- 2 Tbsp extra-virgin olive oil
- 1 ½ pounds boneless, skinless chicken breasts
- 1 ¼ tsp kosher salt, divided
- 1 tsp ground black pepper, divided
- 1 onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 tsp. ground cumin
- ½ tsp ground coriander
- ½ tsp dried oregano
- ¼ tsp ground cayenne pepper
- 1 (7 oz) can chopped green chilies
- 4 c. low-sodium chicken broth
- 2 (15 oz) cans white beans
- 6 oz. cream cheese at room temperature
- 4 oz. Cabot Extra Sharp Cheddar Cheese, shredded ( 1 cup)
- ½ lime, juiced
- chopped scallions, avocado, re onion, tortilla chips and/or tomatoes for serving
HOW TO:
HEAT oil in a large pot or dutch oven over medium-high heat. Sprinkle chicken with ½ teaspoon each salt and pepper. Cook the chicken until lightly browned on each side, about 4 minutes total. Transfer the chicken to a plate. (It won’t be cooked all the way through.) REDUCE the heat to medium and add the onion and garlic. Cook, stirring, until softened, about 3 minutes. Add cumin, coriander, oregano, and cayenne. Cook, stirring, until fragrant, about 30 seconds. Add the green chiles and continue cooking until all the liquid has evaporated, about 1 minute. Add broth, white beans, and the chicken with any juices. Increase the heat to high and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the chicken is cooked through and the liquid has reduced by ⅓, about 15 minutes. TRANSFER the chicken to a clean cutting board and shred using two forks. RETURN the shredded chicken back to the pot along with the cream cheese and cheddar cheese. Cook, stirring, until the cheeses are melted and the chili sauce is smooth, about 3 minutes. Season with the lime juice and remaining ¾ teaspoon salt and ½ teaspoon pepper. SERVE topped with scallions, avocado, red onion, tortilla chips, and tomatoes, if desired.
Cheesey White Chicken Chili
Buffalo Chicken Jalapeno Poppers
Makes 24 servings Total Time: 35 minutes
Ingredients:
- 12 jalapenos
- 2 cups shredded Redner’s Rotisserie chicken
- ⅓ cup Heluva Good! Buttermilk Ranch Dip
- ½ cup buffalo hot sauce
- 1 cup shredded cheddar cheese
- 6 slices of cooked bacon, chopped
- 1 scallion, sliced thin
- ½ cup potato chips, crushed
HOW TO:
Preheat the oven to 375°F. In a large bowl, combine shredded chicken, Heluva Good! Buttermilk Ranch Dip, buffalo hot sauce, and cheddar cheese until well mixed. Slice the Jalapenos in half lengthwise. Arrange the jalapeno halves cut side up on a baking sheet. Fill each Jalapeno half with the chicken mixture. Sprinkle crushed potato chips on top. Bake for 20-25 minutes until golden brown. Remove from the oven and drizzle some Heluva Good! Buttermilk Ranch Dip and sprinkle chopped bacon, sliced scallion, and remaining crushed potato chips on top.
Buffalo Chicken Jalapeno Poppers
Smoked BBQ Queso Dip
Makes 8 servings Total Time: 30 minutes
Ingredients:
- 1 pound ground beef
- 1 white onion, diced
- 1 cup Sweet Baby Ray’s Honey Chipotle Barbecue Sauce
- 24oz Velveeta, cut into 1 inch cubes
- 1 jalapeño, diced
- 1 red and 1 green pepper, cut into 1-inch pieces
- 1 cup Mexican cheese blend, shredded
- Optional: Sweet Baby Ray’s Original Hot Sauce for serving
HOW TO:
Heat grill to low-medium heat. On the stovetop, add the onion and beef to a large skillet over medium-high heat. Break the meat apart and brown until cooked through, stirring occasionally. Once the meat is cooked, drain grease and add Sweet Baby Ray’s Honey Chipotle Barbecue Sauce. Mix until fully coated. Add beef and other ingredients into an aluminum pan and top with the remaining Sweet Baby Ray’s Honey Chipotle Barbecue Sauce. Place the pan on the grill and cook for about 35-40 minutes with the grill lid closed. Stir occasionally until everything is completely melted together. Once queso is cooked, drizzle Sweet Baby Ray’s Original Hot Sauce on top. Serve with tortilla chips for dipping.
Frank’s RedHot Classic Buffalo Chicken Mac and Cheese
Makes: 8 servings Total Time: 40 minutes
Ingredients:
- 1 pound (16 ounces) elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 4 cups shredded Cheddar cheese
- 1/2 cup plus 2 tablespoons Frank’s RedHot® Original Cayenne Pepper Hot Sauce, divided
- 2 cups chopped cooked chicken
- 3 stalks celery, diced
- 1/4 cup thinly sliced green onion, optional
- 1/2 cup crumbled blue cheese, optional
HOW TO:
PREHEAT oven to 350F. Spray a 13×9-inch baking dish with no stick cooking spray; set aside. Cook macaroni as directed on package using minimum cook time. Drain well. MEANWHILE, melt butter in 3-quart saucepan on low heat. Whisk in flour; cook and stir until smooth. Gradually stir in milk. Bring to boil, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add cheese and 1/2 cup of the RedHot Sauce; stir until cheese is melted and mixture is smooth. ADD cooked macaroni, chicken and celery to cheese sauce; stir gently to coat well. POUR macaroni mixture into prepared baking dish. Sprinkle with green onions and blue cheese crumbles if desired. DRIZZLE top with remaining 2 tablespoons RedHot Sauce. Bake, uncovered, 15 to 20 minutes or until bubbly and lightly browned on top. Let stand 5 minutes before serving.
Frank’s RedHot Classic Buffalo Chicken Mac and Cheese