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We are smack dab in the middle of homecoming season here in Chisago County. The Chisago Lakes Wildcats just crushed the Big Lake Hornets last Friday 49-14 and the North Branch Vikings host the undefeated Duluth Denfeld Hunters this week for their homecoming.

It’s a time of school spirit, fun, memories, dances and just all around good vibes at the schools. Theme days are always fun, kids get to cut out early for coronations and celebrations, the Powder Puff football games and school traditions that are a blast to be a part of. Homecoming is still that little slice of Americana that hasn’t been touched for years and years, and I always like to see the smiling faces around the schools this time of year.

Congratulations to the homecoming courts from both Chisago Lakes and North Branch and a double congrats to the Wildcat football team for their win last week, and good luck to the Vikings this week!

Here’s some of the best tailgating and homecoming recipes I could come up with!

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BUFFALO CHICKEN MEATBALLS

1 1/2 lb. ground chicken

1/2 c. panko

1/4 c. finely diced celery

1/4 c. minced fresh chives

1 large egg

1 tsp. kosher salt, plus more to taste

1/2 tsp. black pepper, plus more to taste

2 Tbsp. ranch dressing

4 Tbsp. salted butter

3/4 c. buffalo sauce 

Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Combine the ground chicken, panko, diced celery, chives, egg, salt, pepper, and ranch dressing in a bowl, being careful not to over-mix. 

Form the chicken mixture into balls (about 2 tablespoons each) and place on the baking sheet. Bake until golden brown and cooked through, about 20 minutes.

In a large nonstick skillet over medium-low heat, melt the butter with the buffalo sauce, stirring to combine. Add the cooked meatballs and toss to coat. 

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PULL APART QUESO SLIDERS

1 12-pack slider rolls

Cooking spray

1 lb. ground beef

1 small onion, chopped

Kosher salt and black pepper 

1 c. cubed Velveeta cheese

1 10-ounce can chopped tomatoes and green chiles (such as Rotel)

12 slices pickled jalapeños

2 Tbsp. butter, melted

Slice the slider rolls in half horizontally, keeping the rolls connected. Place the bottom half in a 9-by-13-inch baking dish coated with cooking spray. 

Brown the ground beef in a large skillet. Remove from the heat, stir in 1 chopped small onion and season with salt and pepper. 

Melt the Velveeta with the chopped tomatoes and green chiles in a saucepan. 

Spread the beef over the bottom half of the rolls; drizzle with the cheese mixture, then arrange the jalapeño slices on top. Cover with the top half of the rolls. Brush the roll tops with melted butter and bake at 400˚ until browned and bubbling, 15 minutes. 

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CHIPOTLE CHILI DOGS

For the chili:

1 Tbsp. olive oil

1 lb. ground beef 

1 small yellow onion, finely chopped 

1 Tbsp. chili powder 

1 tsp. ground cumin 

2 garlic cloves, finely chopped 

1 canned chipotle chile pepper, chopped, plus 2 tablespoons adobo sauce 

1/2 tsp. kosher salt, plus more to taste 

1/2 c. dark lager 

1 8-ounce can tomato sauce 

1/2 c. beef broth 

1 Tbsp. packed dark brown sugar 

For the hot dogs:

Olive oil, for the skillet 

8 all-beef hot dogs 

8 potato hot dog buns 

2 c. grated cheddar cheese 

Finely chopped white onion, for topping 

For the chili: Heat the olive oil in a large skillet over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Add the yellow onion and cook, stirring, until it begins to soften, 3 to 4 minutes. Add the chili powder, cumin, garlic, chipotle, adobo sauce and salt and stir to combine and coat the meat.

Add the beer and simmer until reduced by about half, 1 to 2 minutes. Stir in the tomato sauce, beef broth and brown sugar and simmer until the chili has thickened but is still slightly saucy, 8 to 10 minutes. Season with salt to taste. Keep the chili warm while you cook the hot dogs.

For the hot dogs: Preheat the broiler. Brush a large cast-iron skillet with olive oil and heat over medium-high heat. Add the hot dogs and cook, turning occasionally, until browned and heated through, 4 to 5 minutes.

Put the hot dog buns on a baking sheet and broil until toasted, about 1 minute. Place the hot dogs in the buns and top with the chili and cheese. Broil until the cheese melts, about 1 minute. Top with chopped white onion.

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7 LAYER DIP

1 can (14 oz. size) black beans, drained and rinsed

1 c. plain nonfat Greek yogurt

1/2 tsp. ground cumin

1/4 tsp. paprika

1/4 tsp. salt

1/8 tsp. cayenne pepper

1 1/2 large Hass avocados, pitted

1/2 lime, juiced

1/4 c. crumbled queso fresco

2 tomatoes, chopped

1/3 c. sliced black olives

2 green onions, thinly sliced

2 Tbsp. minced cilantro

Spread black beans in the bottom of a glass baking dish.

In a small bowl, whisk yogurt, cumin, paprika, salt and cayenne. Carefully spread the yogurt mixture over the black beans.

In a bowl, mash avocados with a fork and stir in lime juice. Spread over the yogurt. Layer the queso fresco, tomatoes, black olives, green onions and cilantro over the avocados.

Serve with pita chips, tortilla chips or fresh vegetables.

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FOOTBALL CEREAL TREATS

1 stick salted butter

1 Tbsp. cocoa powder

1/4 c. almond butter

1 12-ounce bag marshmallows

9 c. chocolate-flavored crispy rice cereal 

Cooking spray

1 c. white chocolate chips, melted

Melt the butter in a large saucepan over medium-high heat. Stir in the cocoa powder and almond butter until smooth. Stir in the marshmallows until melted. Add the cereal and stir to coat. 

Press the mixture into a 9-by-13-inch baking dish coated with cooking spray and chill 30 minutes. 

Use a football cookie cutter or paring knife to cut out the treats (press the scraps together to make more). Pipe laces with melted white chocolate and let set. 

TFD: We're fools whether we dance or not, so we may as well dance.

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