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Crevolyn Wiley: 2 tailgating recipes to try at the next game
Crevolyn Wiley columnist

Hello, September! While I want it to be fall in the worst way, the weather is clearly not cooperating. I’m so ready for crisp, cool temperatures; sweaters, scarves and boots; and of course, the food. Give me all the apples, pumpkins and soups in the slow cooker. 

 One sure sign of fall is football season, and can we just get an amen for that. However, I’m pretty sure that I’ve never been as hot as sitting in the full sun at Sanford Stadium. 

I really try not to complain because can you imagine having on football pads or a band uniform in that heat? Bless them. 

No football game is complete without the tailgate. 

One dictionary defines it like this, “to host or attend a social gathering at which an informal meal is served from the back of a parked vehicle, typically in the parking lot of a sports stadium.” While that may be the basis for tailgating, we’ve found that things can certainly escalate into something more elaborate on game day. 

Our tailgate involves tents, tables, a television (it’s the consensus that while tailgating other football games must be watched), a generator to power said television, a grill, the corn hole game, and, of course, themed paper products and serving dishes. 

It is a freak of nature that it all fits like a puzzle in the back of my husband’s SUV. And that’s just the tip of the iceberg when it comes to the tailgate list. 

Is it a lot of work? Yes. Is it worth it? Absolutely. 

Fellowship with friends and family surrounding food and football is the best. Relationships are formed and strengthened, all over a brat and beverage. 

Whether you’re tailgating under Friday night lights, on a game day Saturday or stadium Sunday, football food is fun. But let’s be honest, you don’t have to be a football fanatic to love the food. 

Here are a couple of recipes to get you ready for the season. This guacamole recipe is super easy when using the prepared pico de gallo. Although mayonnaise is something you usually don’t find in guacamole, it gives it a great flavor and creamy consistency.

Sausage balls are a game day staple for us. Easy to make, easy to transport, easy to eat.

Crevolyn’s Guacamole


  • 4 ripe avocados, peeled and pitted
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1 cup prepared Pico de Gallo
  • 1 heaping tablespoon mayonnaise


In a medium bowl, mash the avocados, leaving a few chunks, and add remaining ingredients. Refrigerate one hour for best flavor before serving. To store, lay plastic wrap on the top of the guacamole to prevent it turning brown. 

Game Day Sausage Balls

  • 1 pound mild sausage, uncooked
  • 1 pound hot sausage, uncooked
  • 2 8-ounce blocks cream cheese
  • 2 ½ cups Bisquick
  • 2 cups shredded cheddar cheese


Preheat oven to 400 degrees. Mix all ingredients until well combined. Roll into 1-inch balls and place on baking sheet line with parchment paper. Bake for 20-25 minutes or until browned.