Tailgate recipes for Notre Dame-Alabama title game - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Tailgate recipes for Notre Dame-Alabama title game


Martin's Supermarkets joined Amir Abbas from the FOX 28 Morning Show on Monday to help fans get ready for the BCS National Championship game against Alabama. And they shared a few great recipes that will make your game day party a big success.

Creamy Crab & Shrimp Dip
Makes 4 cups

1 (6oz) can 15% leg crabmeat, picked & drained
1/2 lb grated Asiago cheese
1 cup nonfat Greek yogurt
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom
2 stalks celery, diced
1 medium onion diced
1 medium green bell pepper, diced (optional)
2 tablespoons butter
6 oz fresh, cooked salad shrimp (small size)
salt and pepper, to taste
crackers or toast points

Melt butter in a skillet over medium heat.  Sauté together bell pepper, onion and celery for about 2 minutes.  In a small crock pot, combine soup, Greek yogurt, Asiago, crabmeat and shrimp.  Stir in the sautéed vegetables, cover and cook on low for approximately 2.5 hours, stirring everything 30 minutes until mixture is creamy and heated through.  Serve with crackers or toast points.

Buffalo Chicken Crescent Pockets
Makes 16 crescents

2 packages crescent rolls (8 crescents in each)
3 Martin's rotisserie chicken breasts, picked and shredded (from Martin's deli)
¾ cup Franks Red Hot Sauce
1/3 cup ranch or blue cheese dressing
blue cheese crumbles (optional)
1 cup shredded sharp cheddar cheese

In a large mixing bowl combine hot sauce and dressing until well mixed.  Stir in chicken and set aside.  Open crescent rolls and unroll so they lay flat.  Scoop a spoonful or two of the chicken mixture onto the center of the crescent pocket.  Add a sprinkling of sharp cheddar and blue cheese crumbles (if you want).  Fold up crescents into pockets, folding the 2 short ends in and the long end over the top.  Bake at 375 degrees F for approximately 11 minutes, until crescents are browned and cheese is melted.  Make sure to take out before pockets bust!  Serve warm with ranch or blue cheese dressing, or on their own.

Blue & Gold Crinkle Cookies
Makes 2.5 dozen

1 cup powdered sugar
1 tsp cornstarch
1 box lemon cake mix (no pudding added)
1 egg
1 (8-oz) container Cool Whip

Preheat oven to 350 degrees F.  Combine powdered sugar and cornstarch in a shallow dish and set aside.  Next, combine cake mix, egg and whipped topping in a large mixing bowl and stir to combine.  Mix will become a dough-like consistency.  Using your hands, roll 1-inch balls of the dough.  Drop and roll each one in the powdered sugar mixture, then place on baking sheet about 2 inches apart.  Bake 9-11 minutes, until dough is set.  Transfer cookies to cooling rack.  Once cooled, drizzle the cookies with melted white chocolate (dyed blue with food coloring) and enjoy! 

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