At Logo, we’re all about the food. So when we solicited feedback from employees on favorite recipes in honor of upcoming National Tailgate Weekend, it came as no surprise that there was A LOT of input. We have some tailgaters that know how to cook! So much that we’ve had to segment out all the recipes and will be sharing them with you over the coming weeks.
We’ll start the series with a Brunch Tailgate recipe roundup! The menu is always a struggle when it’s an early kickoff, and we are here to help! We’re not claiming to have come up with all of these, just a roundup of our keepers. For a brunch tailgate, our menu might look something like this:
Fruit – no recipe here, just an easy and healthy add
Donuts – no recipe here! An easy add for those asking what to bring!
Mimosas or Fauxmosas – need we say more?
1 pint half and half
8 oz shredded cheese, swiss or cheddar (depending on preference)
1 cup chopped ham (or bacon or sausage, depending on preference)
1 refrigerated pie crust dough (optional)
½ teaspoon grated onion
Salt and pepper to taste
Preheat oven to 350 degrees. Roll out the dough and spread in a pie dish. If you opt out not to use the pie crust, spray the pan well. Mix together the eggs, half and half, cheese, and your meat of choice. Add salt, pepper and onion. Pour in the crust/pan. Bake for 40 minutes or until golden on top.
*These work great as bite-sized options. Use mini or regular size muffin tins. Adjust the bake time accordingly.
Cream Cheese Pound Cake
1 ½ cups (3 sticks) butter, room temperature
1 (8 oz) package cream cheese, softened
3 cups white sugar
2 teaspoons pure vanilla extract
2 teaspoons pure almond extract
6 large eggs
3 cups cake flour (Swan’s Down)
Preheat oven to 325. Grease a Bundt pan with non-stick spray. Beat together the butter, cream cheese, and sugar until light and fluffy. Add the vanilla and almond extract. Beat in the flour and eggs alternately beginning and ending with the flour. Pour into the Bundt pan filling two-thirds full. *Usually enough extra to make a mini loaf pan size, too. Bake at 325 for 1 hour and 15 minutes or until a toothpick inserted in middle comes out clean. Turn cake(s) out onto a plate by putting plate on top and flipping it over after cake has been out of oven for about 10-15 minutes.
1 lb breakfast sausage (get the hot if you like a little kick)
8 oz cream cheese
1 cup shredded cheddar cheese
2 packages refrigerated crescent rolls
Preheat oven according to crescent roll package instructions. Cook sausage in a frying pan. Drain. Mix in cream cheese. Stir well. Layer the first package of crescent rolls in a 9x13” pan. Pinch the creases. Layer the sausage mixture on the crescent roll base. Sprinkle cheddar cheese. Top with other package of crescent rolls. Bake for 20 minutes or until golden brown on top. Slice in squares and serve.
2 cups boiling water
1 cup white sugar
2oz instant coffee granules
1 gallon 2% milk
½ gallon vanilla ice cream
½ gallon chocolate ice cream
Stir boiling water, sugar, and instant coffee together in a bowl until dissolved. Cool in refrigerator or overnight. In a pitcher, combine half of the coffee mixture with ½ of the remaining ingredients. Stir until ice cream begins to melt. Add more milk to desired taste.