It’s true indeed, it’s game week – and it’s that time of the year. Ohio State football is all about tradition, and I'm in my usual opening week tradition of wearing a different Buckeye polo to work every day, which gets more than a few comments in these parts. And, it also means it's time to knock the dust off of another recent football season tradition for me - time for Season 3 of 3M’s Tailgate Fare.
In the past couple of seasons we’ve shared some pretty outstanding recipes through this weekly installment, and hopefully we’ll keep going strong throughout the 2017 campaign.
To get things started this year, I am going with a new recipe a friend (and background Dubber) recently shared with me. Like the Buckeyes’ opening opponent, they’re easy, get done quickly, and need minimal prep time.
BACON WRAPPED PICKLES
INGREDIENTS
12 mini dill pickles
1 block cream cheese, softened
1 1/2 c. shredded Cheddar
1 clove garlic, chopped
12 slices bacon, halved
DIRECTIONS
- Preheat oven to 350º. Halve pickles and scoop out centers. Discard centers.
- In a small bowl, stir together cream cheese, cheddar, and garlic until combined.
- Spoon mixture into pickles and wrap with a half slice of bacon.
- Transfer to a parchment-lined baking sheet and bake until mixture is warm and bacon is crispy, 15 minutes.
- Serve immediately
PRO TIPS
Don’t overlook the parchment paper, as always, it is your friend.
These go great with Ranch for dipping sauce, or any homemade variation you make.
PREVIOUS EDITIONS
2015 & 2016 Recipes can be found here.
I’d also like to invite anyone for a guest appearance, hit me up on my contact link with your recipe and anything you’d like to add – full credit is always given, of course. And, the Bye Week Community Extravaganza will take place October 21, which is quite an improvement over last season’s week 4 bye week. So, get ‘em ready and let’s have another good showing!
