Tailgate Recipe: Tailgate breakfast recipes

As you may have heard, this weekend's home game versus NC State will be one of those lovely NOON games - which means you will be up bright and early, tailgating and sipping mimosas.


We thought we'd bring back some of our favorite tailgate breakfast recipes to help you prepare a delicious breakfast spread at your Clemson tailgate for your family and friends...bon appetit!

Clemson Breakfast Tailgate Recipes

French Toast Casserole - a Clemson Girl favorite submitted by one of our readers! It tastes exactly like delicious french toast, but is baked as a casserole. Served with regular syrup or you can try flavored syrups like strawberry and blueberry. Yummy!

Unbelievable Good Fruit Dip - Who doesn't like fruit for breakfast? Try out this incredibly easy to make fruit dip to compliment your fruit at your tailgate.

Cheesy Biscuits - One of my fave comfort foods - watch a video of eye-candy Chef Curtis Stone whip up these delicious cheesy biscuits. He walks through the recipe step-by-step, making these biscuits look super easy to make...although you may be distracted by the handsome chef. :)

Tiger Breakfast Bread - Another tailgate breakfast recipe submitted by one of our readers. This cinnamon and nut bread is so tastey and is guaranteed to be a new favorite at your tailgate. Perfect for a cool Fall morning with warm coffee.

Sausage Swirls - Add a little spice to your tailgate menu with these sausage swirls which are very easy to make. Prepare them the night before and pop in the oven for 15 minutes before you leave for the game. Mmmmm.

Not your typical Mimosa - And if you're interested in trying a twist on your typical Mimosa, try using Passion Fruit juice instead of orange juice. So...half a flute of Passion Fruit juice, and fill the other half with your favorite champagne - gently stir. For added flare, slice up an orange to decorate the rim of each flute!

Which of these recipes do you want to try? If you make any of these for your tailgate this weekend, send us pictures!

Do you have a tailgate recipe you would like featured on this blog? Email it to us at clemsongirlblog@gmail.com!

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Tailgate Recipe: Unbelievably Good Fruit Dip

Only 7 weeks until the first Clemson home football game! The first game doesn't start until 3:30pm which leaves lots of time to tailgate beforehand - but also when it's typically the warmest.

One tailgate snack I love on the hot gamedays is fruit - especially fruit that's been left in a cold cooler all morning long. And I also love sweet and creamy dips to compliment the fruit.

Here's a yummy (and super easy) recipe to try, compliments of allrecipes.com:

Unbelievably Good Fruit Dip

Prep time: 5 min
Ready In: 3 hrs, 5 min.
Servings: 20 (about 2 cups)

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 teaspoon fresh lemon juice

• In a medium bowl, blend cream cheese, sweetened condensed milk and lemon juice.
• Cover and chill in the refrigerator at least 3 hours before serving (Clemson Girl: Or in your cooler on ice while you drive to Clemson!)

Do you have a tailgate recipe you'd like to share on the blog? Email it to us and we'll give you credit!

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Tailgate Recipe: Fruit Skewers with Strawberry Dip

One of my Christmas presents this year was the "2009 Christmas with Southern Living" book (I also have 2007 and 2008). I love these books - they are filled with recipes and decorating ideas.

One of the recipes in this year's book looked very, very easy - and something that would be easy for your tailgate come next fall. But I also thought this would be something easy and light for your New Year's Eve parties -- and would be a perfect compliment to champagne... Mmm!

Fruit Skewers With Strawberry Dip

Prep time: 20 min.; Yields 12 servings

1/4 cup pineapple juice
1 medium Braeburn apple, cut into small chunks
1 medium Granny Smith apple, cut into small chunks
12 seedless red grapes
12 seedless green grapes
12 large fresh strawberries, halved
12 (6") wooden skewers*
2 (6 oz.) containers strawberry cheesecake yogurt (Yoplait)

• Combine pineapple juice and 2 Tbsp. water in a large bowl.
• Add apple chunks to bowl, tossing with juice to coat fruit.
• Thread 1 piece of each color apple, 1 of each grape, and 2 strawberry halves onto each skewer.
• Serve fruit skewers with yogurt for dipping.

Make skewers up to 3 hours before party. The pineapple juice keeps apples from turning brown.

*Plastic coffee stirrers can be substituted for wooden skewers if the points of the skewers are a concern for young children.

Source: "2009 Christmas with Southern Living"

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Tailgate Breakfast Recipe: French Toast Casserole

Last week I posted on our Facebook page that I was looking for some more breakfast recipes for tailgates - our blog has gotten a ton of hits from searches on the Internet looking for tailgate breakfast recipes. Clemson alum Beverly Garrett-Thompson ('94) answered the call. She emailed me with a breakfast recipe that I can't wait to try out - it's a spin on one of my favorite breakfast meals of all time -- French Toast! I'm going to try this out - and if you do, send us pictures! This would be perfect for your tailgate in Clemson this weekend!

Hey Clemson Girl!

Here is a wildly popular breakfast tailgate dish I have made several times over the past few years. It was featured in my local paper, The Augusta Chronicle in 1998 or 1999. I made it for the first time for a morning tailgate, and it has been a huge hit ever since. So many people ask for the recipe, I finally saved it as a file for easier sharing :-) It tastes exactly like a delicious french toast, but is baked as a casserole!! I serve it with regular syrup and also flavored syrups like strawberry and blueberry.

I am a Clemson Kappa (1994), married to another Clemson grad. Our children have Clemson names: Tillman, our son, age 7 and Sloane, our daughter, age 9months.

Go Tigers!
Beverly Garrett-Thompson

French Toast Casserole

16 slices high quality white bread, cut into ½ inch cubes
8 ounces cream cheese, softened
8 large eggs
1 ½ cups skim milk
2/3 cup half-and-half
½ cup maple syrup
½ teaspoon vanilla extract
powdered sugar, for garnish
maple syrup, for garnish

• Place the bread cubes in a 9x13-baking dish that has been sprayed with nonstick cooking spray.
• Place the cream cheese in a large bowl and beat with electric mixer until smooth.
  
• Add eggs, one at a time, beating well after each addition.
  
• Add milk, half-and-half, maple syrup, and vanilla and beat until smooth.
  
• Pour over top of bread cubes, cover and refrigerate overnight.
• Heat oven to 350 degrees. Remove casserole and let sit at room temperature for 30 minutes.
  
• Bake for 50 minutes, until puffed and golden. Slice into individual servings and top each with a sprinkling of powdered sugar and a drizzle of maple syrup, if desired.

Makes 12 servings.

• This works well with fat free cream cheese
• Can also substitute heavy cream (whipping cream) for half-and-half
• May take as long as a full hour to cook thru, just check at about 45 mins into cooking
• I add a dash of cinnamon to the egg mixture for extra flavor :)
• Perfect to make ahead for Christmas morning, Easter morning, or Clemson tailgate!!


Thanks Beverly for your submission. We are sending Beverly a Clemson Tiger Rag courtesy of clemsontigerrags.com. Do you have a recipe or tailgate idea you'd like to share with Clemson Girl readers? Email us!!

Tailgate Recipe: Tiger Breakfast Bread

With the Boston College home game starting at noon, your tailgaters are probably not going to want to eat hot dogs and hamburgers so early in the morning. So why not serve breakfast foods at your tailgate next weekend? Try out this yummy, easy Gorilla Bread recipe that I've aptly renamed (of course) Tiger Breakfast Bread. :)

Special thanks to Melissa Bland of Edgefield, SC for sending me the recipe. Do you have a tailgate favorite recipe you'd like to share? Email it to us at clemsongirlblog@gmail.com.

Tiger Breakfast Bread

1/2 Cup Sugar
3 Teaspoons Cinnamon
1 - stick butter
1 - cup brown sugar
8oz - cream cheese
2 - cans of biscuits (10 count)
1 - cup chopped pecans or walnuts

• Preheat oven to 350 degrees, spray a bundt pan with Pam
• Mix the sugar and cinnamon together
• In a sauce pan, melt the butter and brown the sugar, set aside
  
• Scatter the nuts on the bottom of the bundt pan
• Cut the cream cheese into 20 mini-cubes
• Press out the biscuits and sprinkle them with the cinnamon-sugar mixture
• Take a biscuit, place a cube of cream cheese in the middle and fold the dough around it, then place in the pan, drizzle with butter and brown sugar mix
• Repeat above step until all 20 biscuits are in the pan, layer if needed (add more nuts in middle)
  
• Bake for 30 min. and let cool for 5 min.
• Invert onto a plate and pull apart to serve

Mmmmm!

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