Tasty Tailgating Recipes For Tailgating Times

Tasty tailgating recipes for tailgating times are on my mind.

Our favorite team is picked, we’ve rallied our friends, and the ideas for tailgating recipes are flowing.

Tailgating is a parking lot or stadium grounds pregame ritual based on the principle of celebrated camaraderie and good food and drink shared among home team friends and fans.

Tailgating sets the pregame football excitement in motion.

tailgating recipesFirst Tailgating- Adams State Grizzlies vs. Texas A&M–Commerce Lions

As fall and football season make their collective presence known, the party atmosphere is everywhere.

Selecting tailgating recipes takes time and thought.

Dishes pleasing to the masses and the pocketbook as well as ones that prove easy to prepare determine many tailgating menus, ours included.

Here’s the starting lineup of tailgating recipes for this season’s tailgating times beginning with the pass a good time crowd-pleaser, Cajun Lemonade.


Cajun Lemonade


2 cups light rum

1 (12-oz.) can frozen lemonade concentrate, thawed

1 teaspoon Louisiana hot sauce

1 (1-liter) bottle club soda, chilled

Crushed ice & garnishes:  sugarcane sticks, lemon slices


Stir together first 3 ingredients. Add club soda just before serving. Serve over crushed ice. Garnish, if desired.

Southern Living 


Pub-Style Pretzels and Beer Cheese Sauce


1 ½ cups warm water

1 packet active yeast

4 cups all-purpose flour (will need extra for kneading)

1 teaspoon salt

1 tablespoon sugar

1 large egg

½ tablespoon sea salt

1 tablespoon flavored seasoning of your choice (This recipe uses McCormick Grill Mates Molasses & Bacon)

Smoked Gouda and Cheddar Beer Sauce

Yield: about one cup

½ cup of beer (This recipe uses Sierra Nevada for its strong taste. Use a

wheat beer or blonde ale for a milder taste.)

½ cup grated smoked Gouda

½ cup grated sharp cheddar

2 tablespoons sour cream

1 ½ tablespoons flour

¼ teaspoon ground mustard

¼ teaspoon paprika

salt & pepper to taste


Preheat oven to 425 degrees F.  Place a non-stick baking mat on a cookie sheet.

In a large mixing bowl, add yeast to warm water.  Stir until dissolved.  Stir in salt and sugar.  Once mixed, add flour one cup at a time.  Mix thoroughly until dough is thick and no longer sticky.

Create a floured surface for kneading.  Knead dough for approximately 5 minutes.  Separate dough into even sections, about six.

Roll dough into ropes, making width even throughout.  Make pretzel shapes by creating a circle with the dough.  Twist ends and press down to finish shape.

On a plate, mix sea salt and seasoning together for sprinkling.  Beat egg in a small bowl and brush on pretzel tops.  Place pretzels on baking sheet, and sprinkle salt mixture on top.

Bake for 10 minutes.  After the first 5 minutes, switch to broil.  Keep an eye on them to avoid over-browning.  Remove from oven and serve warm with beer cheese dip.

Smoked Gouda and Cheddar Beer Sauce

In small saucepan, heat beer on low until it bubbles. Slowly whisk in flour, then add cheese (Image 3).  Whisk until smooth.

Add sour cream, mustard and paprika while whisking.  Add more flour for a thicker sauce, or more beer for a thinner sauce.  Sprinkle salt and pepper to taste.  Yield: 6-8 pretzels




Tailgating Olive Dip


8 oz. cream cheese

1  cup  olives, chopped (I use green salad olives)

½ cup mayonnaise

2  tbsp. juice from olives

¼ teaspoon garlic powder

1  teaspoon hot sauce, optional

½  cup finely chopped pecans


Soften cream cheese.  Mix remainder of ingredients.  Best to prepare the night before to allow flavors to marry.  Keep chilled during transport. Serve with pita chips or cracker of choice.

tailgating-food-ideasBetter Homes and Gardens

Imitation is the highest form of tailgating tablescapes flattery.


Flamin’ Cinnamon Cider


8 cups apple cider or apple juice

1 cup red cinnamon candies, such as Red Hots brand

Thinly sliced red and/or green apples

Thin orange peel strips (optional)


In a large saucepan heat cider over medium heat until hot, but not simmering.  Add candies; stir until melted.

To serve, float apple slices on the cider mixture.  If desired, top with orange peel strips.

-Better Homes and Gardens





From September to November, you’ve got a lot of themes to work with.

Home Essentials Copper-Finish Mixing Bowls, Set of 3

Home Essentials Copper-Finish Mixing Bowls, Set of 3


paper cone

caramel peanut popcorn snack mix

Southern Living-  Photo by Greg Dupree

Caramel Peanut Popcorn Snack Mix


15 cups popped popcorn (about 3/4 cup kernels)

vegetable cooking spray

1 cup plus 2 Tbsp. firmly packed dark brown sugar

½ cup butter

½ cup dark corn syrup

¼ teaspoon kosher salt

1 cup lightly salted dry-roasted peanuts

wax paper

1 (10.5 oz.) package candy-coated peanut butter pieces (such as Reese’s Pieces)


Preheat oven to 325°.  Spread popcorn in an even layer on a lightly greased (with cooking spray) heavy-duty aluminum foil-lined 13- x 18-inch pan. Stir together brown sugar and next 3 ingredients in a small saucepan over medium-low heat; bring to a simmer, and simmer, stirring constantly, 1 minute.  Pour over popcorn, and stir gently to coat.

Bake at 325° for 25 minutes, stirring every 5 minutes.  Add peanuts during last 5 minutes.  Remove from oven, and spread on lightly greased (with cooking spray) wax paper.  Cool completely (about 20 minutes).

Break apart large pieces, and stir in candy pieces.  Store in an airtight container up to 1 week.

Southern Living


Corn and Black-Eyed Pea Salad aka Death Valley Salad 


2 cans black-eyed peas

2 cans white corn, drained

2 cans yellow corn, drained

1 bell pepper, chopped

2 celery stalks, chopped

1 medium purple onion, finely chopped

1 medium bunch green onions, chopped

1 teaspoon black pepper, optional

¾ cup granulated sugar

¾ cup vegetable oil

¾ cup white vinegar


Chop bell pepper, celery, purple onion, and green onions, add to large bowl. Add black-eyed peas,  drained white & yellow corn.  In separate mixing bowl combine sugar, oil, and vinegar, mixing well.  Pour over salad, cover, and refrigerate overnight.


Four-Chile Chili


2 tablespoons olive oil

3 ½ pounds ground sirloin or chuck

Salt and freshly ground black pepper

1 large Spanish onion (1 ½ pounds), coarsely chopped

8 large garlic cloves, minced

3 large jalapeño chiles, seeded and minced

3 tablespoons ancho chile powder

2 ½ tablespoons sweet paprika

¼ cup tomato paste

Two 28-ounce cans peeled Italian tomatoes, coarsely chopped and juices reserved

3 cups chicken or beef stock or canned low-sodium broth

Two 19-ounce cans kidney beans, drained and rinsed

2 chipotle chiles in adobo sauce, seeded and minced

1 tablespoon dried oregano

Pinch of cinnamon

Coarsely chopped cilantro, for serving

Sour cream, for serving


Heat the olive oil in a enameled cast-iron casserole.  Add half the ground beef in large chunks and season with salt and pepper.  Cook over moderately high heat until brown on the bottom, about 4 minutes.

Stir and cook until most of the pink is gone, about 3 minutes; keep the meat in large chunks. Transfer to a plate and repeat with the remaining meat.

Pour off all but 2 tablespoons of the fat from the casserole.  Add the onion, garlic and jalapeños and cook over moderately low heat, stirring often, until softened, about 6 minutes.  Add the ancho powder and paprika and cook over low heat, stirring often, until fragrant, about 5 minutes.  Add the tomato paste and cook, stirring, until the paste is glossy and starts to brown, about 5 minutes.

Stir in the tomatoes and their juices, the chicken stock and the cooked beef and any accumulated juices.  Bring to a simmer over moderately high heat.  Reduce the heat to low and simmer for 1 ½ hours, stirring occasionally.

Add the kidney beans, chipotles and oregano and simmer for 30 minutes longer.  Season with salt, pepper and a large pinch of cinnamon.  Remove from the heat and let stand for at least 20 minutes.  Reheat before serving.

Serve the chili in bowls, topped with a generous sprinkling of cilantro. Can be refrigerated for up to 4 days and frozen for up to 2 months.

-Food & Wine

chili-spoonsFood presentation, especially when tailgating, should be fun.

These Chili Cook-Off Wooden Spoons from Personalized Gallery take first, second and third place in the category of how fun!

Louisiana-cutting-boardTotally Bamboo Louisiana State Board

My Place Louisiana Appetizer Plates (Set of 4)My Place Louisiana Appetizer Plates (Set of 4)




Jack Cheese and Smoky Chipotle Fondue


4 slices bacon, halved crosswise

¼  cup finely chopped green onion

¼  cup finely chopped red or yellow sweet pepper

2 cloves garlic, minced

2 teaspoons all-purpose flour

4 cups shredded Monterey Jack cheese (16 ounces)

2  8 ounce carton sour cream

2 -3 teaspoons finely chopped chipotle peppers in adobo sauce

French or Italian bread, cut into bite-size cubes

Tortilla chips or tortilla chip cups


In a heavy, medium saucepan, cook bacon till crisp. Remove bacon; reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble bacon and set aside.

Add green onion, sweet pepper and garlic to saucepan.  Cook and stir over medium heat about 5 minutes or till vegetables are tender.  Stir in flour.  Stir in cheese, sour cream and chipotle peppers.  Cook and stir over medium-low heat until cheese is melted and mixture is smooth.

Transfer cheese mixture to fondue pot over a fondue burner or slow-cooker on the low-heat setting.  Top with crumbled bacon.  Keep warm up to 2 hours, stirring occasionally.  Serve with bread cubes or tortilla chips.

-Midwest Living



The Hummingbird Cupcake

Prepare cupcakes according to box directions.  Allow to cool.  Stir 1 cup chopped toasted pecans and 1/2 tsp. ground cinnamon into canned frosting. Garnish with fresh pineapple wedges, banana chips, and pecan halves.

Southern Living

Plastic Beverage Dispenser

Plastic Beverage Dispenser 6.9L – Opalhouse™ 


Easy Tailgating Punch


½  12 ounce can (¾ cup) frozen citrus blend juice concentrate, thawed

½ 12 ounce can (¾ cup) frozen berry blend juice concentrate, thawed

Orange slice halves (optional)

12 liter bottle ginger ale, chilled

Ice cubes


The Day Before:
In a ½-gallon insulated jug combine citrus juice concentrate and berry juice concentrate. Cover and chill overnight.

Tailgating Day:
If desired, add lemon slices, orange slice halves to juice mixture.  Tote juice mixture in the chilled jug.  Tote ginger ale and ice cubes in an insulated cooler.

At the tailgating site, slowly pour ginger ale down the side of the jug; stir gently.  Serve juice mixture at once over ice cubes

-Better Homes & Gardens


Super Bowl Party Recipes

Big flavor for the big game comes from tailgating good times and delicious Super Bowl party recipes.

Regardless if you are parked in the stadium lot or at home in front of the big screen, Super Bowl Sunday is synonymous with good times, great sports and tasty team food!

Dine & Dash asks the question, “ are you ready?”

You know we are, especially when it comes to Super Bowl party recipes starring your Pepperoni Pizza King’s Hawaiian Bread.


This Super Bowl tailgating party favorite recipe from How Sweet It Is for Crockpot Cheddar Beer Chicken Tacos is on our gameday menu radar.


Did someone say spicy hummus?

We’re digging and dipping this quick and easy recipe for spicy hummus from PopSugar.


If it’s January in Louisiana, and it’s Super Bowl Sunday, you can bet it’s a party and a shucking good time for a crawfish boil.


Up next in our Super Bowl party recipes suggestion box is a Places In The Home house favorite, Baked Sweet Potato Wedges with Honey Lime Creamy Dipping Sauce.


Baked Sweet Potato Wedges


4 medium sweet potatoes, washed, scrubbed and cut lengthwise into thick wedges

¼ cup olive oil

¼ cup chopped fresh parsley

1 tablespoon ground cinnamon

1 teaspoon nutmeg

1 ½  teaspoon garlic powder

1 teaspoon sea salt

1 ½ teaspoon ground black pepper


Preheat oven to 400 degrees.  Wash and scrub sweet potatoes.  Cut potatoes into wedges of desired thickness.  In a large bowl, toss sweet potatoes with olive oil, parsley, cinnamon, nutmeg,  garlic powder, sea salt and pepper, coating potatoes evenly with all ingredients.  Cover and marinate at least two hours.  Lightly coat large baking sheet with olive oil, about 1 tablespoon.

Place marinated sweet potato wedges on baking sheet. Bake in a 400 degree oven for 20 minutes, or until tender.  Serve immediately.

Places In The Home Honey Lime Creamy Dipping Sauce


¼ cup plain yogurt

¼ cup mayonnaise

1 ½  tablespoons honey

1 ½ tablespoons barbecue sauce

1 tablespoon fresh lime juice


In a medium bowl, combine the yogurt and mayonnaise to incorporate flavors together.  Add the honey and barbecue sauce, whisking all ingredients together.  Last but not least, whisk in the fresh lime juice.

Wait a minute!

What about something sweet?

BeanTown Baker scores with her yummy recipe for Samoas Rice Krispies Treats.

This sweet treat is reminiscent of the taste of one of my favorite Girl Scout cookies and a snack classic, the rice krispie treat.


Enjoy the game, the Super Bowl party recipes, the camaraderie and all the fun and festivities of Super Bowl Sunday!


Louisiana Saturday Night Tailgating Season

Keep calm.  Football and tailgating season is here!

Now that I have your attention…

We are a nation of football enthusiast who live for this time of year when fans gather together with the common interests of good times, good eats and victorious scores.

PTO days have been building, work schedules cleared, weekend honey-do-list put on after football season hold, supplies gathered, parking passes purchased, hotel rooms, campground sites and flights booked, menus planned, grills and smokers cleaned, the ESPN college football app downloaded.

Now comes tailgating time.


Proper tailgating takes time to plan, and everyone has a method to their tailgating madness.


Fall Means Football In The South 


LSU Tigers Welcome to the South Comfort Colors T-Shirt

Fall means football and tailgating in the South as well as the North, East, and West!

We are geared up and good to geaux for Louisiana Saturday night tailgating season.

Locker Room Glory Football Artwork

LSU Locker Room Glory Artwork

Saturday kicks off this year’s college football and tailgating season.

Tailgating is the good times and good food pass a good time prelude to the game.

A good tailgate is defined in different ways, but festive camaraderie is the common ground game goal of all.

Tablescapes impress, menus rival five star restaurants, and the drink flows like the Mississippi River.

Pumpkin Punch Bowl Beverage Dispenser in Clear

Pumpkin Punch Bowl Beverage Dispenser in Clear

A hot chocolate bar is a big hit on cool fall game day afternoons and evenings.

I buy a commercial size box of instant hot chocolate packets and prepare as directed in enamel camping mugs.

Set up the “bar” with small galvanized buckets or the plastic metallic buckets from the dollar store lined with bandannas in home team or fall colors make super cute holders for marshmallows, chocolate chips, cinnamon and peppermint sticks.




For the over 21 crowd, spike the hot chocolate flavor into the Southern Comfort zone.

bottles-image1Tailgating Trivia:

Plaquemines Parish, Louisiana is the home to Woodland Plantation, the mansion depicted in the 1871 lithograph,  A Home on the Mississippi.

Post prohibition, the lithograph was licensed for use on, you guessed it, the label of Southern Comfort.

 Tailgating Tunes Gotta Have It List


Tablescape ideas, menu suggestions and recipes run the field of creativity.

The recipes in this tailgating post give a spirited and seasoned shout out to Louisiana.


LSU Spiked Blueberry Lemonade Recipe


2 oz. vodka

1 handful blueberries

1 pinch sugar

12 oz. lemonade


Add the vodka, blueberries and sugar to the bottom of the glass and use a spoon to muddle (or mash) everything, just until the sugar has dissolved and the blueberries are broken up.  Add ice and lemonade, stirring to mix in the vodka-soaked blueberries.


tailgating season

This recipe from one of my quintessential favorite sources of Southern style and c’est si bon recipes, Southern Living.


Warm Gumbo Dip


¼ cup butter

6 green onions, sliced

2 celery ribs, diced

1 cup chopped assorted bell peppers

1 ½ pounds peeled, large raw shrimp, chopped

1 garlic clove, pressed

1 1/2 teaspoons Creole seasoning

1 (8-oz.) package cream cheese

3/4 cup sliced pickled okra

½ cup plus 2 Tbsp. grated Parmesan cheese

2 tablespoons chopped fresh flat-leaf parsley

Toasted French bread baguette slices


Preheat oven to 400°.  Melt butter in a Dutch oven over medium heat; add green onions and next 2 ingredients. Cook, stirring occasionally, 6 to 8 minutes or until peppers are tender. Stir in shrimp and next 2 ingredients; cook, stirring occasionally, 2 minutes.

Reduce heat to low; add cream cheese, stirring until cheese is melted. Remove from heat, and stir in okra and ½ cup Parmesan cheese. Spoon mixture into a 2-qt. baking dish, and sprinkle with remaining 2 Tbsp. cheese.

Bake at 400° for 25 to 30 minutes or until bubbly and lightly browned. Sprinkle with parsley.  Serve with bread.

Can be reheated at tailgating site in slow cooker or by placing the dip in a pan and warming it on the grill.

-Southern Living 


This c’est si bon recipe for Creole Sugar ‘N’ Spice Pecans from The Farmgirl Cooks is a delicious stand alone appetizer or complement to a cheese board spread.

I invite you to visit The Farmgirl Cooks for more farm fresh delicious recipes.

Creole Sugar ‘N’ Spice Pecans

Add as much cayenne or other spicy chile powder as you like. Pure ancho or chipotle powder are especially good here.


1 egg white

⅓ cup sugar

2 T Creole seasoning purchased or make your own

10 oz pecan halves


Preheat oven to 300° and place a piece of parchment on a cookie sheet. Alternatively, use a silicone baking pan liner.*

In a medium bowl, whisk egg white until frothy. Whisk in sugar and creole seasoning. Using a spatula, stir in pecan halves, making sure to coat them evenly and completely.

Pour the nuts onto the parchment-lined baking sheet, ensuring they are in a single layer. There shouldn’t be much gooey eggy spicy liquid, but if there is, don’t scrape it all out of the bowl and onto the pan. It will just stick to the parchment and will make for more difficult nut removal.

Bake the nuts at 300° for 15 minutes. Give the nuts a stir – I used a large off-set spatula to do the dirty work – then reduce the oven to 250° and bake the nuts for another 10 minutes.  Immediately give the nuts another stir to release them from the parchment.

Allow to cool and store in an airtight container (something with a padlock would have been helpful here) for as long as you can stand not eating them.


Creole Seasoning


1/3  cup paprika

3 tablespoons dried oregano

3 tablespoons ground black pepper

2 tablespoons dried basil

2 tablespoons kosher salt

1 tablespoons cayenne pepper

1 tablespoon granulated onion

4 teaspoons dried thyme

4 teaspoons granulated garlic


In a medium bowl combine paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme and granulated garlic.  Stir to combine.  Can be stored in an airtight container for up to three months.

-Places In The Home

sweet potato cajun fritters

Sweet Potato Cajun Fritters


4 to 5 sweet potatoes (about 3 ½ pounds)

2 large egg yolks

¼ pound tasso ham, finely chopped

7 ounces shredded sharp Cheddar cheese

2 teaspoons Cajun seasoning

1 ½ teaspoons kosher salt

½ teaspoon ground black pepper

2 cups pastry flour

3 large eggs, beaten

3 cups Japanese bread crumbs (panko)

Vegetable oil, for frying


Preheat oven to 400°.   On a rimmed baking sheet, roast sweet potatoes until tender, about 1 hour.  While sweet potatoes are still warm, peel and pass them through a food mill into a large bowl.  Add egg yolks, tasso, cheese, Cajun seasoning, salt, and pepper.  Using a spatula, gently combine.

Using a small ice cream scoop, scoop mixture onto a parchment-lined baking sheet.  Prepare 3 shallow bowls of pastry flour, egg, and panko.  Roll each sweet potato ball in flour, egg, and bread crumbs, and place on a parchment-lined baking sheet.  Freeze overnight.

In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium-high heat until a deep-fry or candy thermometer reads 325°.  Add sweet potato balls, in batches, and cook until golden brown, about 4 to 6 minutes.  Drain on paper towels.

Serve with Creole mustard, if desired.

-By Chef Brian Karam, Lincolnshire, Illinois via Louisiana Cookin’


Blackberry-Bourbon Boston Butt


1 cup bourbon

1 cup blackberry jam, melted

¾ cup local honey

2 tablespoons ground black pepper

1 (8- to 10-pound) bone-in Boston butt pork shoulder

1 cup Cajun seasoning

1 cup firmly packed dark brown sugar

Pecan wood chips, soaked in water at least 30 minutes


In a medium bowl, whisk together bourbon, jam, honey, and pepper.  Using a meat injector, inject bourbon mixture into pork on all sides, around the bone, and throughout the meat.

In a small bowl, combine Cajun seasoning and brown sugar.  Liberally rub seasoning mixture on all sides of pork.  Cover pork in plastic wrap, and refrigerate for 2 hours.

Preheat smoker to 225° to 250°.  Sprinkle soaked wood chips over coals. Place pork, fat side up, in a disposable aluminum pan, and place in smoker. Cook, covered with lid, for 7 to 10 hours or until a meat thermometer inserted in thickest portion registers 190°.

Remove from heat, reserve pan drippings, and let stand for 30 minutes.

Shred meat, discarding fat and bone.

Serve with pan drippings, if desired.

Louisiana Cookin’




2 (9-inch round loaves) muffuletta bread, halved crosswise

½ pound thinly sliced salami, divided

½ pound thinly sliced prosciutto, divided

½ pound thinly sliced mortadella

½ pound thinly sliced soppressata, divided

½ pound thinly sliced provolone

5 cups Four Generation Olive Salad, divided


On bottom halves of muffuletta bread, layer half of salami, prosciutto, mortadella, soppressata, and provolone on each bread half.  Top each with 2½ cups olive salad, add top half of the loaves; slice sandwiches into quarters, and serve.

Muffulettas may be made up to a few hours in advance.  Cover, and refrigerate until serving.

Four Generation Olive Salad


1 anchovy fillet

2 tablespoons plus ¼ cup extra-virgin olive oil, divided

3 cups coarsely chopped cured green olives with pimiento

2 cups coarsely chopped black olives

1 cup finely diced celery

1 cup finely diced carrot

1 cup thinly sliced fennel

1 cup finely diced cauliflower (optional)

4 cloves garlic, minced

¼ cup capers, chopped

10 baby artichokes, boiled and quartered

1 thinly sliced lemon

¼ cup fresh oregano, chopped

1 tablespoon lemon juice (optional)

1 teaspoon ground black pepper (optional)

½ teaspoon salt (optional)


In a large bowl, combine anchovy and 2 tablespoons olive oil. Mash with a fork until combined.  Add olives, celery, carrot, fennel, cauliflower, garlic, capers, artichokes, lemon, and oregano, stirring to combine.  Add remaining 1/4 cup olive oil to just cover mixture, and stir well.  Cover, and refrigerate 1 hour.

Taste mixture, and add lemon juice, salt, and pepper as needed.  Serve.

-Louisiana Cookin’

I use a seeded Italian bread loaf from the bakery at Walmart.

When I have friends or family headed down NOLA way I request a jar (or 4) of one of these.  muffuletta-mix

Don’t Forget the Flavor!


Who wants a Bloody Mary?



Rokz 4 oz. Bloody Mary Infused Cocktail Rimming Salt

Now for Something Sweet


Aunt Sally’s Chewy Pralines


When only the original will do, and no recipe I’ve tried quite captures that New Orleans sweetness, place an order for these original creole delights guaranteed to be a sweet hit.


Place your order online or by phoning Aunt Sally’s Original Creole Pralines direct at (800) 642-7257

Talk about easy!

Tailgating Season Food Safety Tips

Pack food in a well-insulated cooler with plenty of ice or icepacks.  The temperature should be kept below 40º F.

A cooler placed in the back seat of an air-conditioned vehicle vs. a hot trunk will ensure cooler storage.

Keep hot foods hot and cold foods cold.

Two hours is the max time foods should be allowed to sit out.

If it is an exceptionally hot day or evening I would adjust the max time to one hour.

Our tailgating mantra is “chunk it” when the party is over.

Food poisoning is never a welcomed guest at any party.

Here’s wishing all you football fans a happy tailgating season!

Geaux Tigers!