NBC26 Unscripted: Tailgating Favorites

Our favorite recipes for your next tailgate!

ASHWAUBENON, Wis. - NBC26 is excited to release the first video in our new digital series, NBC26 Unscripted! We want to connect with you, our viewers, and tell you more about who we are when the camera isn't rolling.

With football season beginning, we are sharing some of our best tailgating recipes. Watch the video above to hear from our NBC26 team about their favorite tailgating foods. Even better - we have most of the recipes below!

Go Pack Go!

Emily Beier's Packers Party Chex Mix

  • 4 cups Wheat Chex Cereal
  • 4 cups Rice Chex Mix Cereal
  • 4 cups Golden Grahams Cereal
  • 1.5 cups dried cranberries
  • 1 cup slivered almonds
  • 1 cup Karo syrup
  • 3/4 cup butter 
  • 1 cup sugar
  • 2 cups M&M's (obviously always better if you have JUST Green & Yellow ones!)


  • Mix all dry ingredients together in large bowl (excluding the sugar and M&Ms)
  • Heat the butter, Karo syrup and sugar in large pan over medium heat while stirring. Once all the sugar has dissolved let it boil until it becomes a frothy consistency.
  • Immediately pour over dry ingredients and mix.
  • Spread wax paper over 2 large cookie sheets and spread apart the mixture on the cookie sheets so that it doesn't clump (Although I LOVE the clumpy bites)
  • Let cool for about 10 minutes then sprinkle your M&M's in and ENJOY!

Megan Lowry's Buffalo Cauliflower

Cheese Sauce: 

  • 1/3 cup nonfat sour cream
  • 2 tablespoons crumbled blue cheese
  • 1 tablespoon skim milk
  • 2 teaspoons mayonnaise
  • Kosher salt and freshly ground black pepper

Buffalo Cauliflower:

  • 2 tablespoons unsalted butter
  • 1/4 cup hot sauce, such as Frank's
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • Kosher salt
  • 8 cups cauliflower florets (from about 1 medium head)


  • Preheat the oven to 400 degrees F.
  • For the cheese sauce: Whisk together the sour cream, blue cheese, milk, mayonnaise, 1/8 teaspoon salt and a few grinds of pepper in a small bowl. Cover and refrigerate until chilled, about 30 minutes
  • For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.
  • Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with the cheese sauce.

Cameron Moreland's The G.B.B.C.S.B.C.S or The Green Bay Blue Cheese Slaw Buffalo Chicken Slider 


  • Cook chicken & shred it
  • Put chicken in crock pot & add buffalo sauce - let it simmer(low heat)
  • Combine cole slaw with blue cheese dressing in separate bowl
  • On your favorite bun/roll:  Add the buffalo chicken & slaw.  Top with Blue cheese crumbles.
  • Shoot me an email thanking me for introducing you this this recipe! cameron.moreland@nbc26.com
  • GO PACK GO!!!!!

Stacy Engebretson's Cheeseheads' Cheese Dip


  • 1 can of Rotel
  • Half block of Velveeta cheese
  • Put both into bowl 
  • Microwave until creamy
  • Stir
  • Use Tostitos tortilla chips for dipping
  • Enjoy! 

Marisa DeCandido's Caramel Apple Dip


  • 2 blocks of Philadelphia Cream Cheese
  • 1 container caramel dip
  • 1 bag of Heath Toffee Bits
  • 1 dozen Granny Smith apples
  • Empty pie dish


  • Spread layer of cream cheese on bottom of pie dish
  • Spread layer of caramel on top of cream cheese
  • Top with Heath Toffee Bits to your liking
  • Dip apples and enjoy!


VIDEO: Friday Night Blitz: September 8, 2017

Print this article Back to Top