We asked faculty and staff at the Staley School of Leadership Studies for their favorite K-State Gameday recipes. Keep reading to see what recipes they had to share.
Mary Kay Siefers, senior associate director, and assistant professor, keeps it simple with a classic fan favorite, Ham and Pickle Rollups.
Ingredients: Sliced ham, pickle spears of choice, and whipped cream cheese.
Pat dry a slice of ham. Slather on some whipped cream cheese, and then lay the pickle spear in the middle. Roll it up and slice into even slices. Store in the refrigerator until ready to serve.
Mike Finnegan, assistant professor, is a known venison fan. Here, he shares his recipe for Vension Chili.
- Two pounds of ground venison – browned and drained of grease (there’s not a lot of grease anyway since venison is a lean meat).
- Two cans of chili beans
- Two cans of ranch style bean
- One packet of chili seasoning: hot, mild or classic
- Two small cans or one large can of Rotel. Mike likes the hot/habanero! Don’t drain these.
- Two cans diced tomato. Don’t drain these.
- One small can tomato paste
- Brown sugar to taste
- One red and one yellow bell pepper, if you want to add a little color to your chili
- One whole big red onion – diced.
“While cutting the onion,” Mike said, “think about your passion and purpose in life. If it makes you cry, you are living your passion and purpose!”
Toss it in a crock pot for four hours. Serve with shredded cheese and corn chips.
“Add anything else in your food pantry that you want to throw in – my strength of adaptability!” said Mike. “Sometimes I toss in a can of corn, a can of green beans, a squeeze of maple syrup, ground pepper, etc. If you like it, it will taste great!”
Trisha Gott, interim director and assistant professor, has a warm and cozy approach to K-State Gameday.
Recipe for A Successful Tailgate for ‘Cats Fans who Love from Afar
- One scoop of coffee (heaping)
- Fresh water from the tap
- A nice, warmed up coffee pot
Hit brew. While the coffee is brewing…
Help your loved ones get bundled up, make-sure they have lots of K-State gear on, walk them out the door and double check they have their tickets and a clear bag for safe and compliant entry to the game. Apply Powercat stickers to the cheeks and give a hearty GO ‘CATS as they head down the drive.
Then…
Return to the coffee pot and pour. Grab a blanket from the couch and sip on the coffee, check the score regularly on the ESPN app and enjoy your Saturday game day!
Tamara Bauer, instructor, has a great take on a local Manhattan favorite! Check out her dip, inspired by the famous So Long Saloon Chipotle Raspberry and Black Bean Dip.
Tamara’s Version – So Long’s Black Bean Dip
- 3 or 4 cans black beans (drain well and set out to dry – I put them on paper towels and then dab dry)
- 8 oz. sour cream
- 8 oz. cream cheese
- 3 cups shredded pepper jack cheese
- Bronco Bill’s Chipotle Raspberry Sauce or other chipotle raspberry sauce.
Soften the cream cheese and mix with sour cream and shredded cheese. Place black beans at the bottom of 9×13″ pan. Then, layer the cheese mix on top. Bake at 325° F for 20 minutes. Then, pour the raspberry sauce on top and bake at 325° F for another five minutes or so.
Kait Long, administrator of student programs, loves a sweet treat at her tailgate. She snagged this recipe online for Cookies and Cream Blondies and can’t stop making it!
- 1 cup butter (softened)
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (3.4 ounce) box instant vanilla pudding
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips (or semi sweet)
- 1 cup white chocolate chips
- 16 Oreo Double Stuff cookies (broken into pieces)
Preheat the oven to 350° F.
Cream together the softened butter, brown sugar, and sugar. Once everything is creamed, add in the eggs and vanilla. Be sure to stir the mixture until it is well blended and evenly combined.
Next, add in the dry instant vanilla pudding mix to the creamed mixture and stir it until it is light and fluffy.
Then, add in the flour, baking soda, baking powder, and salt and continue to mix until the dry ingredients are mixed in well with the creamed mixture.
After everything is combined, fold the milk chocolate chips, white chocolate chips, and broken Oreo pieces into the batter until everything is evenly distributed.
Spray a 9×13″ pan well with nonstick spray.
Pour the batter into the pan (the batter will be thick like cookie dough – I usually use my fingers to press the dough to the edges) and bake it for 20-22 minutes.
Andrea Luke, program and project manager, shares her Go-To Veggie and Pretzel Dip. Just combine the ingredients and refrigerate until ready to serve!
- 15 oz. Hellman’s Mayo (gotta be Hellman’s!)
- 16 oz. sour cream
- 3 tablespoons fresh dill
- 1 packet Hidden Valley Ranch Dip Mix
- 1 teaspoon garlic salt
