Ingredients:

7 ounces blue cheese

1/2 cup buttermilk (Whole milk may be used in place of buttermilk for a milder flavor.)

1/2 cup sour cream

1/3 cup mayonnaise

1 tablespoon and 2-1/4 teaspoons white wine vinegar

1 teaspoon lemon juice

3/4 teaspoon sugar

1/4 teaspoon garlic powder

1 teaspoon lemon juice

Salt and freshly ground black pepper

In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, lemon juice, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

This savory beef mixture is a favored team interception when served on small, soft white rolls.

Ingredients:

35 pound beef chuck roast (use a less tender cut of meat) sprinkled with season salt

1 package of dried French onion soup

2 cups of water

Heat oven to 325 degrees.

Brown meat in hot oil in Dutch oven.

Mix in 1 package of dried French onion soup mix with 2 cups of water.

Bake in oven, covered, for three hours, making sure that beef doesn’t dry out. Add more liquid if necessary. Feel free to add onions, mushrooms, beef broth while cooking.

When done, take beef from oven and flake with two forks; shirring beef. If it does not shred easily, cook longer. If beef mixture seems to need more moisture, you can add a can of cream of mushroom soup. Keep warm in a crockpot for serving on buns.

This recipe scores a touchdown with my friend Suzanne’s guests. Serve it with Fritos Scoops. Avoid standing at the crockpot with a spoon by yourself.

Ingredients:

1 large block of Velveeta cheese cut in cubes

2 cans of chili without beans

3 green peppers, diced

In a large sauce pan, add all ingredients and stir until cheese is melted and all ingredients are bubbling. Transfer to a crockpot to keep warm during the game. Serve with Scoops.

This recipe is from the Tailgaten Cookbook. It’s a different way to enjoy pizza.

Ingredients:

2 boneless chicken breasts, grilled and shredded

1 tube pizza dough or one Boboli crust

Caesar dressing

Green onions, sliced

Black olives, sliced

Provolone and Mozzarella, shredded

Heat oven to 400 degrees.

Spread the pizza dough on small, lightweight cookie sheet if using a tube of dough. Spread the dough with Caesar dressing, (any brand you like will be good.)

Mix one-half cup of Caesar dressing, sliced green onions and black olives with the shredded chicken. Spread this mixture on the prepared dough. Sprinkle generously with the provolone and mozzarella cheeses. If using a Boboli, set on a round pizza pan, or just set directly on oven rack when ready to bake.

If you were at a football game and tailgating, you would grill this on your barbecue grill until the bottom is brown and the cheeses are melted.