It's the most wonderful time of the year and, no, we're not talking about sleigh bells or Santa Claus.
We’re talking tackles, touchdowns and tailgate parties! Football season is so close we can practically taste the ice-cold brews, burgers and bottomless buffalo chicken dips.
Whether you plan to host your very first tailgate party or throw your 12th-annual game day gathering, the key elements to a successful party remain the same. You need a location that offers shade and shelter against the ever-evolving fall weather, fresh food that keeps guests full all day and seating to survive a full day of cheering.
Do you need to get inspired.
Team Tote Bag
Perfect for storing all your tailgating essentials.
Rag Quilt
You’ll want to stay warm on chilly football days. Come by the shop it’s a free pattern and we will help you coordinate the fabrics.
Bunting
Quick and easy bunting to make it all look festive.
Reusable Napkins
Eco-fun and cost friendly, they'll make a splash at any tailgate!
Look at our class schedule. These are a few of the classes that make the calendar frequently.
Remember to check out Monday’s, August 14’s for Spotty Dotty Pincushion Pair by Fabric Palette and come back Monday August 21st for Football block.
See you all next week. Hugs
Easy tailgating recipe. Yum
Easy Bavarian-Style Soft Pretzels
Ingredients
- 4 (13.8 oz.) cans refrigerated thin crust pizza dough (tested with Pillsbury)
- 2/3 cup baking soda
- 1 egg, beaten
- coarse salt, as desired
- hot sweet mustard and/or beer cheese, for serving Yield: 8 large pretzels
Instructions
Heat oven to 450°F. Line a large baking sheet with parchment paper. Unwrap and turn out 1 roll of pizza dough. Leaving the dough rolled, pick it up at each end and stretch slightly; cut in half. Squeeze one piece of dough from its center with your hands and repeat, travelling outward to the ends of the rope until the dough is flattened. Roll the dough into a long rope, stretching carefully to about 24 inches. Repeat with the second piece of dough.
Form one piece of dough into a U shape. Lift both ends, twist them around each other once, then bring ends back and press them firmly on either side of the dough at about 4 o'clock and 8 o'clock (Image 2). Then gently spread out the top loops of the pretzel. Repeat the process with the other cans of dough until you have formed eight large pretzels.
Add baking soda to a large pot of boiling water. Carefully transfer a pretzel to a large spatula and lower it into the water. Boil for 5-7 seconds total, or until slightly puffed. Remove to a wire rack to drain. Repeat with remaining pretzels.
Transfer pretzels to a parchment-lined baking sheet, brush with egg, and sprinkle with salt. Bake for 10-12 minutes or until deep golden brown.
Serve pretzels warm with mustard or beer cheese on the side. If you're hosting a tailgating party, make these chewy snacks part of the spread.
