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

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

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

Franks Under Wraps:

1/2 package (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
10 frankfurters (about 1 lb.), cut crosswise into halves
Prepared mustard

1) Thaw pastry sheet at room temperature 40 min. Preheat oven to 400°F. Mix egg and water.
2) Unfold pastry on lightly floured surface. Cut into 20 (1/2″) strips. Wrap pastry strips around frankfurters, pressing gently to seal. Place on baking sheet. Brush with egg mixture.
3) Bake 15 min. or until golden. Serve with mustard for dipping. Makes 20 appetizers.

The Main Event
Garlic Pork Kabobs:

1 3/4 cups Swanson® Chicken Stock
2 tbsp. cornstarch
2 cloves garlic, minced
1 tbsp. packed brown sugar
1 tbsp. ketchup
2 tsp. vinegar
1 lb. boneless pork loin, cut into 1-inch cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
4 cups hot cooked regular long-grain white rice

1) Stir the stock, cornstarch, brown sugar, ketchup and vinegar in a 1-quart saucepan until the mixture is smooth. Cook and stir over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.
2) Thread alternately the pork, mushrooms and onion onto 4 skewers.
3) Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the stock mixture. Place 1 tomato onto the end of each skewer. Serve.

Quick Chili and Rice:

2 lb. ground beef
1 large onion, chopped
3 tbsp. chili powder
3 cups V8® 100% Vegetable Juice
2 cans (16 oz. each) Campbell’s® Beans Pork & Beans
6 cups hot cooked rice
1) Cool beef, onion and chili powder in saucepot until beef is browned. Pour off fat.
2) Add vegetable juice and beans. Heat to a boil. Cook over low heat 10 min., stirring occasionally. Serve over rice.

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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