Southern Weddings

Tag: recipes

The fall season is officially under way in our neck of the woods, which means the South’s favorite fall season sport is in full swing, as well: football!

Appetizers and snacks for any good tailgate need to be easy to prep and carry, and generous enough to feed a large crowd. The recipes here all do just that!

I’ve rounded up some of our favorite tailgate recipes to share with you today (including two from my personal recipe box!), and the Southern Weddings gals shared their favorites, too. Whether you’re hosting a party yourself or looking to bring the perfect appetizer to the next tailgate, one of these is sure to have everyone asking you for the recipe (the true compliment of any great cook).

Nashville is known for chicken and waffles. To help you pull this classic off with ease, I’ve made my version super simple, with ready-made ingredients. Mini frozen waffles and chicken tenders cut small and drizzled with a warm maple and pepper jelly syrup make the sweetest start to your menu.

You can even assemble these onsite with toothpicks and serve on a team color coordinated tray. (My personal preference would be orange for my UT Volunteers, of course.)

This recipe is so easy to make that this card is more shopping list than how-to, but it’s still a definite pin and save to your recipe box!

Download and print the Mini Chicken & Waffles recipe card.

When I moved to the South, I quickly realized that all gatherings are required to have a cheese dip of some fashion, and this Buffalo Chicken Dip version is always a hit.

This dip be baked in the oven and served in its dish, or you can premix it in a dip-sized crockpot to carry with you and keep nice and hot during cooler weather.

To take the presentation up a notch, try serving it in mini individual glasses with celery sticks. I love anything mini, and it looks so fun presented this way on the table!

Download and print the Buffalo Chicken Dip recipe card.

Now for a few favorite tailgate recipes from the other SW ladies:

Marissa: My go-to game-day appetizer is Conecuh on the grill. It’s an extra-easy dish with good ol’ Alabama roots. Add some festive toothpicks with flags and some spicy mustard, and you’re good to go.

Nicole: Bacon jam served with mini biscuits! I’m not a sports person, but I am a big fan of tailgate food! I’ve found it tends to get smothered on not only the mini biscuits I usually bring, but the rest of the game day foods, too. It tells me that everyone loves it :) Bonus: it travels so well!

Jess: If you’ve spent just a few minutes around me, you probably know that I’m a big fan of guacamole. Fresh guacamole is always a crowd-pleaser, but I love using the Pioneer Woman’s Grilled Corn Guacamole recipe if I need to kick it up a notch!

Emily: This recipe is NOT what I’d call healthy, but is that the point of a tailgate? No, I think not. Spicy corn dip is delicious right out of the oven, but still great even once it’s cooled to room temperature. You will be the life of the party if you arrive with this dish in tow!

Kristin: Between being able to make it the night before and it not requiring cutlery to enjoy (pass the corn chips, please), this recipe for “Texas Caviar” is one of my go tos for afternoon tailgates (or game watching parties)!

Do you have a favorite tailgate recipe to share? Link up to it in the comments below!

Written with love by Amber
1 Comment
  1. avatar Mary Kay reply

    I made the chicken and waffles for a party last week and they were a big hit! Thank you for sharing such a simple, crowd-pleasing recipe!

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How about a sweet little break from all the V4 excitement, y’all? Since it’s officially fall, I think it’s quite appropriate to share a recipe that’s bound to have you craving scarves, riding boots and a hot chocolate or two!

Not only is Greer one of my dearest/oldest/bestest friends in the whole world, but these pumpkin cupcakes are going to rock your world! AND, she might have the most adorable baby girl on the planet! (I’m not biased at all, she really is!) This recipe even won Greer first place at the Greater Gulf State Fair when she was 10 years old!

Greer and I forever ago as bridesmaids at her sister’s wedding

What you’ll need for the cupcakes:
4 eggs
2 cups of sugar
1 cup of vegetable oil
2 cups of all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
1 can of 100% pure pumpkin (15 oz can)

What you’ll need for the frosting:
1 package (16 oz) cream cheese, softened
6 tablespoons of butter, softened
5 cups of sifted powdered sugar
4 tablespoons of vanilla extract

Directions: (Cupcakes)
Beat eggs in a large mixing bowl; add all ingredients except frosting and mix well with an electric mixer. Spoon batter into paper-lined muffin pans, filling them three-fourths of the way full. Pre-heat the oven to 350 degrees and bake for 20 minutes. Let cool and then frost with yummy cream cheese frosting.

Directions: (Frosting)
Combine cream cheese and butter; beat until light and fluffy. Add remiaining ingredients; beat until smooth. Frost and enjoy! And because Greer is a good Southern girl, sometimes she tops the cupcakes with smashed pecans.

All photos courtesy of the fabulous Greer Ladnier

Are you ready for boots and scarves? What’s your favorite fall recipe?

Looking for more ideas to get your kitchen started?
Damie’s Catsup
Miss Linda’s Anta Fe Soup
Mama’s Homemade Poundcake

marissa Written with love by Marissa
10 Comments
  1. avatar megan reply

    sounds wonderful, very, very similar to barefoot contessas pumpkin cupcake recipe

  2. avatar Joyce Cunningham reply

    I was wondering if the sugar was left off of the recipe for pumpkin cupcakes?

  3. avatar Southern Weddings Weekly Round-Up « Southern Weddings Magazine reply

    […] is at the heart of the best Southern traditions! This week in the Newlywed Kitchen, one of Marissa’s oldest and dearest friends shared her recipe for Pumpkin Cupcakes. […]

  4. avatar Amanda reply

    Funny story:

    I can testify to the fact that these cupcakes are not quite so delicious without the sugar ingredient! I printed off the recipe on Friday morning and made the cupcakes Sunday night to take to my office for Halloween today. Wasn’t really getting the reaction I thought I was gonna get from co-workers who tasted them. Then I tasted them and realized they tasted like a dog treat, haha! But with DE-LICIOUS icing! I have since checked the blog and discovered that sugar was left off the list of ingredients and now it all makes sense! Luckily the icing recipe made a ton of extra icing so I am going to give it another shot tonight and hopefully redeem myself at work. :)

    • avatar Marissa reply

      Oh my stars!! I am so sorry Amanda! You must have printed it right after it was published! (I fixed it just minutes after it went up)! I am glad you tried the recipe though! Again, I am SO sorry! I’m glad it made for a funny story! xo, Marissa

    • avatar Amanda reply

      Marissa: I gave the recipe another shot last night (with sugar!) and man alive! Those cupcakes are good! I have had a belly ache since noon, but it was worth it. And I think you’re right, I must’ve printed the article right after you posted the recipe… Now I know that cupcakes need sugar. I gave my dogs several of the bottoms of the cupcakes from the sugar-free batch and they loved those. Take-aways: 1) leave sugar out of the recipe and you have yummy dog muffins, haha! Minus the icing, of course.

  5. avatar Kim reply

    I love to cook and try lots of new receipes. This is a definite keeper! Beyond moist and delicious. Thanks so much for posting. Everyone adored these.

  6. avatar Cindi reynolds reply

    Must try

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Southern Recipe Call

by in Main on

From my Mom’s made-from-scratch pound cake to my father in law’s you-won’t-believe-how-good deep fried cajun turkey, yummy Southern recipes run in my family. I may be culinarily-challenged myself (I’ve burned Pop and Serve rolls! True story, y’all!), but let me tell you that I know some incredible Southern cooks! And you know what comes with fabulous Southern cooks? Even more fabulous Southern recipes! I know you’ve got ’em, too, those flour-covered recipes cards that have been passed down for generations. Well, it’s time to do what your Momma taught you to do as a tiny child – share! We’re putting together the ultimate list of treasured Southern recipes for a future feature and some really fun downloadable recipe cards, and we want the details on your family’s most delicious eats!

We want your MeeMaw’s famous apple uglies and your Great Aunt’s collard greens! That’s right, it’s time to give up the goods, y’all! We’re sending out a Southern Recipe Call for all your favorite beneath-the-Mason-Dixon delectables. Have a favorite recipe? Send it my way.

Don’t forget to include the following items in your submission:

– The recipe text (of course!)
– A quick history or story behind the recipe from you or the original cook.
– What you love about it, when you most love to eat it, etc.
– Best served with (help a girl out: what other Southern dish or favorite Southern beverage pairs perfectly with your dish?)
– A photo of whoever created it or a photo of the dish itself. (Have a picture of you and your Papaw making his famous blackened craw-daddies? Send it along with the recipe – I’d simply adore it!)

Need a little inspiration? Well, since my Mama taught me right, I’m going to share this yummy recipe for Smells Like Home’s red velvet brownies with white chocolate buttercream frosting! Divine, right?!

I cannot wait to see (and try) all the wonderful recipes I know y’all have!

marissa Written with love by Marissa
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