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The Quick and Easy Tailgate Plan for a Browns Fan Brought to you by Swanson Chicken Traveling Tailgate

Check out this collection of quick, easy and delicious recipes for your Browns’ tailgating and football parties! Whether you are cooking for the whole team or just the defensive line, these dishes are guaranteed to satisfy even the heartiest of appetites. Go Browns!

Frank’s® RedHot® Buffalo Chicken Dip:

1 pkg. (8 oz.) cream cheese, softened
2 cans (9.75 oz each) Swanson® Premium Chunk Chicken Breast, drained
½ cup Frank’s® RedHot® Sauce
½ cup blue cheese salad dressing
½ cup crumbled blue cheese
Assorted fresh vegetables and/or crackers

1) Stir cream cheese in 9” deep dish pie plate until smooth. Stir in remaining ingredients.
2) Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.

– Substitute ranch dressing for blue cheese dressing and shredded cheddar cheese for blue cheese crumbles.
– Make it tailgate friendly – prepare ahead of time and transport in a disposable heavy foil pan. When you get to the tailgate heat it on a grill and serve nice and hot!
– Make this in the microwave by heating it on high for 5 minutes instead of baking
– Keep it warm in a crockpot or slow cooker

Sausage Tostada Grande:
1/2 lb. Italian pork sausage, casing removed
1 can (about 14 1/2 ounces) whole peeled tomatoes, drained and cut up
3/4 cup Pace® Picante Sauce
1 tsp. ground cumin
12 corn tortillas (6-inch)
1 cup shredded Monterey Jack cheese (about 4 ounces)
2 cups shredded lettuce
1 medium tomato, chopped (about 1 cup)
Sliced pitted ripe olive

1) Heat the oven to 350°F.
2) Cook the sausage in a 10-inch skillet until it’s well browned, stirring often to separate meat. Pour off any fat.
3) Stir the canned tomatoes, picante sauce and cumin in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the sausage is cooked through.
4) Place the tortillas onto a 14-inch pizza pan or large baking sheet, overlapping to form a 14-inch round. Spread the sausage mixture over the tortillas to within 1/2-inch of the edge. Bake for 25 minutes.
5) Top the sausage mixture with the cheese. Bake for 5 minutes or until the cheese is melted. Top with the lettuce, chopped tomato and olives. Cut the tostada into wedges. Serve with additional picante sauce, if desired.

The Main Event

Sausage and Peppers for a Dozen
3 lb. sweet Italian pork sausages, cut into 2″ pieces OR
Hot Italian pork sausages, cut into 2″ pieces
3 medium onions, sliced (about 1/2 cup)
3 medium green peppers, cut into 2″-long strips (about 4 1/2 cups)
1 jar (4 lb. 4 oz.) Prego® Traditional Italian Sauce (7 1/2 cups)
12 long Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds (7 1/2″), split
Grated Parmesan cheese

1) Put the sausage in a 16 1/2 x 12 x 2 1/2-inch disposable foil pan.
2) Bake at 425°F for 45 minutes or until the sausage is browned. Carefully pour off juices that are in the pan.
3) Stir in the pasta sauce, peppers and onions. Cover the pan.
4) Bake for 45 minutes more or until the sausage reaches an internal temperature of 160°F.
5) Divide the sausage and peppers among the roll halves. Top with the cheese and remaining roll halves.

Sweet Potato Salad:

1 1/2 lb. sweet potatoes or yams, scrubbed, quartered lengthwise, and cut crosswise into 3/4-inch pieces (2 large or 3 medium potatoes)
3 tbsp. cider vinegar
2 tbsp. sweet pickle relish
2 tsp. Dijon-style mustard
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup vegetable oil
2 scallions or green onions, trimmed and thinly sliced
1/4 cup finely chopped red pepper (optional)

1) Place potato slices in vegetable steamer.* Place steamer over 2-inches of water in large pot. Cover pot. Bring to a boil on high heat. *If you don’t have steamer boil potatoes for 10-15 minutes
2) Peel potatoes when cool enough to handle (about 10 minutes). Place potatoes in bowl.
3) Combine vinegar, pickle relish, mustard, salt, and pepper in jar with tight-fitting lid. Shake well. Add vegetable oil. Shake well again.
4) Toss warm potatoes with dressing. Add scallions and red pepper, if used. Serve at room temperature or chilled.

The Game Winner:
Football Cake

2 Pepperidge Farm® Chocolate Fudge 3 Layer Cake
Assorted decorating gel (black, white)
1 package (4.9 oz.) Pepperidge Farm® Mini Milano Cookies

1) Remove cakes from freezer. Trim 1 edge of styrofoam plate even with cake, using scissors. Repeat with other cake. Place these two sides together. Carefully trim corners of cake to form a “football”. Set corners aside. Let stand 15 min. or until frosting softens.
2) Smooth frosting where cakes are joined, using a metal spatula dipped in water. Smooth frosting on sides of cake. If needed, use additional frosting from corners pieces.
3) Make an outline of a football on top of cake and laces down center, using white piping gel.
4) Decorate sides of cake with Mini Milano® cookies, pressing gently to adhere. Make football laces on cookies using black piping gel. Makes 1 cake.

For more easy and delicious recipes check out: and

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