Baby Shower Tailgate meets Second Sunday
- Apr 3
- 3 min read
Second Sunday is a versatile occasion. Since we all have the date saved on our calendars, we can plug in special events. This was a very special Sunday celebrating the upcoming birth of our first Grandson. My daughter and I worked for weeks planning this gathering. Putting together a theme, décor, and games added an extra twist to the occasion. We organized a tailgate since it was a couple’s shower. Go Big Orange!
Menu
Chili for a Crowd plus all the toppings
Pimento Cheese Sandwiches
Chicken Nuggets
Sausage & Spinach Puff Pastry
Spinach Artichoke Dip
Fruit and Cheese Skewers
Miranda’s Corn Dip
Angela’s Bean Dip
Brownies
Chocolate Chip Cookies
Giant Molasses Cookies
Sweet Tea & Fruited Water
Many of the menu items were convenience foods purchased at Sam’s and Costco. When you have a large gathering, it’s hard to do everything from scratch.
Cook schedule:
Day before:
Make desserts. The Giant Molasses Cookies were a big hit. I had several requests for the recipe.
Make refrigerated dips.
Make fruit and cheese skewers.
Organize your serving dishes and set your tables.
Day of gathering:
7:00 a.m.
Make your Chili for a Crowd and let it cook in a Crockpot until guests arrive.
8:30 a.m.
Assemble your dessert table.
Make your fruited water.
9:00a.m.
Make your sandwiches and place in the refrigerator until guests arrive.
10:00 a.m.
Assemble your fruit and cheese skewers on serving platters.
10:30 a.m.
Make Angela’s Bean Dip.
11:00 a.m.
Bake Chicken Nuggets. We used Sam’s Member’s Mark Honey BBQ Boneless Chicken Bites (everyone asked about these). Place on warming mat for food--a handy way to keep everything warm until guests arrive.
Set your sweet tea and fruit water into serving containers.
11:30 a.m.
Bake Sausage & Spinach Puff Pastry. Place on warming mat.
12:15 p.m.
Bake Angela’s Bean Dip. You want this one piping hot.
12:30 p.m.
Place all dips and chips.
12:45 p.m.
Set your chili toppings out.
1:00 p.m.
Enjoy!
Chili for a Crowd
Ingredients
5 LBS Ground Chuck
2 tsp salt (divided)
2 cups diced onion
2 packs McCormick Mild Chili Seasoning
2 – 15 oz cans tomato sauce
2 – 15 oz can diced tomatoes
2 cans Rotel
2 cans Bush’s chili beans, in sauce
1 can kidney beans, drained
1 TBS dill weed
1 TBS chili powder
1TBS Kinders Garlic & Herb seasoning
½ cup beef broth
1 cup of beer (or more if you like thinner chili)
Directions
In a Dutch oven, brown beef in 1 tsp salt and add onion. Drain.
Add all other ingredients and bring to a boil.
Reduce heat and cook at least 60 minutes. The longer you cook, the better it will be.
Top with cheddar cheese, sour cream, and green onions. Serve over Fritos if desired.
Miranda’s Corn Dip
This is a viral recipe from @mirand_stayclassy. There’s a story behind this one, but it’s not mine to tell.
Ingredients
3 – 11 oz. cans Mexicorn, well drained
8 oz shar cheddar cheese, grated
1 cup mayonnaise
1 cup sour cream
6 oz diced jalapeno peppers
Tajin, pepper and powdered ranch seasoning to taste.
Mix all ingredients well and chill overnight before serving.
Angela’s Mexican Bean Dip
This recipe is from a dear co-worker. Every time we had a staff gathering, she was asked to bring bean dip. It’s simple, but delicious.
1 can refried beans
3 oz. cream cheese
1 cup sour cream
½ cup salsa
½ tsp cumin
1 tsp chili powder
2 cups Mexican Cheese Blend
Directions
Combine all ingredients except the cheese.
Pour half of the mixture into a baking dish.
Top with 1 cup of cheese.
Pour remainder of the refried bean mixture in dish.
Top with remaining cheese.
Bake at 350°F for 20 minutes.
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