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

Check out this collection of quick, easy and delicious recipes for your Bengals’ 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 Bengals!

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

Chicken Nachos:

1/2 cup Pace® Thick & Chunky Salsa
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
2 cans (4.5 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained
1 bag (about 10 ounces) tortilla chips
Chopped tomato
Sliced green onion
Sliced pitted ripe olive

1) Heat the salsa, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
2) Spoon the chicken mixture over the chips. Top with the tomato, onion and olives.

The Main Event

Fiesta Chili:
1 lb. ground beef
2 cloves garlic, minced
1 tbsp. chili powder
1 can (about 15 ounces) , red kidney beans, rinsed and drained
1 cup Pace® Chunky Salsa
1 cup frozen whole kernel corn
1 can (14 oz.) Swanson® Seasoned Beef Broth with Onion

1) Cook the beef, garlic and chili powder in a 4-quart saucepot over medium-high heat until browned, stirring frequently to break up meat. Pour off any fat.
2) Add the beans, salsa, corn and broth. Heat to a boil. Reduce the heat to low and cook for 15 minutes.

Quick Homemade Meatballs:
2 lb. ground beef, pork and veal (meatloaf mix)
1 egg
6 oz. grated Romano cheese
1 1/2 cups Italian-seasoned dry bread crumbs
Ground black pepper

1) Mix thoroughly meatloaf mix, egg, breadcrumbs and pepper. Shape firmly into meatballs.
2) Spray broiler pan with vegetable cooking spray. Place meatballs in pan.
3) Bake at 350°F. for 45 min. or until done, turning once halfway through cooking time.

Easy Meatball Sub:
2 cups Prego® Traditional Italian Sauce
16 fully-cooked meatballs (see recipe above)
4 long hard rolls, split
1 cup shredded mozzarella cheese (about 4 ounces)
Grated Parmesan cheese

1) Heat the sauce and meatballs in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the meatballs are heated through, stirring occasionally.
2) Spoon the meatballs and sauce into the rolls. Top with the mozzarella and Parmesan cheeses.

The Game Winner
Mixed Berry Pound Cake or Cupcakes:
1 box (16 ounces) pound cake mix
3/4 cups V8 Splash® Berry Blend
2 eggs
6 cups fresh berries (cut-up strawberries, blueberries and raspberries)
1 1/2 cups thawed light whipped topping
1) Preheat oven to 350°F. Grease 9″x5″x3″ loaf pan or two cupcake pans (12 cupcakes each)
2) Mix cake mix, Splash, and eggs according to package. directions, substituting Splash for water. Pour into prepared pan.
3) Bake 45 min. or until done.
4) Cool on wire rack 10 min. Remove from cake or cupcake pan and cool completely on wire rack.
5) Drizzle with Easy Glaze and or top with berries and whipped topping. Serves 8 to 10.

– Easy Glaze: Mix 1/4 cup confectioners’ sugar and 1 1/2 tsp. V8 Splash® Berry Blend until smooth. Pour over cooled cake or cupcakes.

For more easy and delicious recipes check out: and

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