(Family Features) While you may not be able to enjoy game day with thousands of your closest friends at the stadium this year, that doesn’t mean you can’t still enjoy tailgate-worthy grub at home with a smaller group of friends and loved ones.

Step up your home-gate with an appetizing pre-game lineup featuring customized hot dogs and bratwursts as the main course with other plate-filling appetizers on the side to keep the noshing going right up to game time like bacon-wrapped potatoes, sweet cinnamon churros and a savory take on guacamole.

Find more game day recipes worth cheering about at Culinary.net.

Build-Your-Own Brat Bar

A simple and tasty main course, hot dogs and bratwursts are mainstays on game day and can be easily topped and customized to match each guests’ taste buds, regardless of age. Consider setting out a variety of garnishes and topping options such as these:

• Ketchup
• Mustard
• Relish
• Onions
• Chili
• Nacho cheese
• Shredded cheese
• Jalapeno peppers
• Diced tomatoes
• Sauerkraut
• Cole slaw
• Pickle spears
• Barbecue sauce
• Sriracha

A Bacon-Wrapped Winner

Creating a mouthwatering game day spread is all about teamwork, and it’s hard to find a better set of teammates than crispy bacon and potatoes.

Take one to the house with these Pigskin Potatoes that cut down on prep time and cleanup as an easy-to-eat finger food that can be made in advance. Just prep the potatoes and wrap with bacon a day or two ahead of time then throw in the oven an hour or so before kickoff.

Your base ingredient in these tasty, touchdown-worthy snacks, Wisconsin Potatoes, are low in calories, high in fiber and a source of vitamin B6, potassium, vitamin C and antioxidants.

Find more game day inspiration at eatwisconsinpotatoes.com .

Pigskin Potatoes

Recipe courtesy of The Little Potato Company on behalf of Wisconsin Potatoes
Prep time: 20 minutes
Cook time: 44 minutes
Serves: 8

• 1 1/2    pounds Boomer Gold Little Potatoes
• 6          ounces plain cream cheese, at room temperature
• 1/3       cup orange cheddar cheese, finely shredded
• 3          tablespoons fresh chives, finely chopped
• 1/8       teaspoon salt
• 1/8       teaspoon pepper
• jalapenos, to taste (optional)
• 1       pound bacon, thinly sliced, rashers cut in half

1. Preheat oven to 400 F.
2. Boil potatoes until fork tender, approximately 15-20 minutes. Cut in half and allow to cool.
3. In bowl, use spatula to combine cream cheese, cheddar, chives, salt, pepper and jalapenos, if desired.
4. Once potatoes cool, spread cream cheese on one half of each cut potato and sandwich using other half. Wrap each potato using half rasher of bacon around cut middle to secure cheese filling.
5.  
6. Bake on middle rack 10 minutes to allow bacon to set. Flip and bake 10 minutes.
7. Turn oven to broil. Broil 2 minutes, turn and broil 2 minutes until bacon reaches desired crispiness.

Tip: Bacon-wrapped potatoes can be made ahead of time and kept in refrigerator until ready to bake.

A Sweet Cinnamon Snack

Sweet, handheld snacks make for perfect teammates while watching a game at home, and these Churros are an ideal example of a quick, fun bite that’s made with ease.

Requiring less than an hour in the kitchen, they can be made in short order without missing your favorite team’s first play. Lightly coated with fresh cinnamon and flavored with C&H Golden Brown Sugar, these deep-fried delights are as simple to make as they are delicious.

Find more home-gating recipe ideas at chsugar.com .

Churros

Prep time: 20 minutes
Cook time: 20 minutes
Yield: 45 churros

• 1 1/4    cups water
• 1/2       cup (1 stick) unsalted butter
• 2          teaspoons C&H Golden Brown Sugar
• 1/4       teaspoon salt
• 1          cup all-purpose flour
• 3          large eggs, lightly beaten
• 3          cups canola oil, for frying
• 1          cup C&H Granulated Sugar
• 2          tablespoons ground cinnamon

1. In medium saucepan over high heat, combine water, butter, sugar and salt; bring to boil.
2. Reduce heat and add flour. Using wooden spoon, mix vigorously until mixture forms into dough. Remove from heat.
3. While stirring, gradually add eggs into dough. Mix well. Place dough in pastry bag fitted with large star tip.
4. In heavy pot over medium-high heat, heat oil until it reaches 365 F.
5. On plate, mix granulated sugar and cinnamon; set aside.
6. Squeeze churro dough in 4-inch strips into hot oil. Fry 5-6 churros in batches until golden brown, about 2 minutes per side. When ready, transfer to plate lined with paper towels.
7. Roll churros in sugar-cinnamon mix.

A Tasty Take on a Tailgate Favorite

Even at home, game day means good times with friends and family while enjoying moments together watching your favorite teams. A menu full of flavorful favorites takes the experience to another level, and tackling your spread by starting with a tasty dip is a sure way to fire up the crowd.

No tailgate or home-gate is complete without fresh guacamole made with the Avocados From Mexico brand. Because they’re always in season, you can enjoy guac during your favorite sporting events and beyond.

Take it to the house with a twist on a game day classic by testing out this Bacon Chipotle Guacamole, a tailgate-worthy snack loaded with crowd-pleasing flavor. Because it’s such a fan-favorite, you might find yourself making another round at halftime.

To find this recipe and more ways to take your tailgate to new heights, including more than 200 guacamole recipes to choose from, visit avocadosfrommexico.com .

Bacon Chipotle Guacamole

• 3          Avocados From Mexico, halved, pitted and peeled
• 3          tablespoons shallot, minced
• 2          garlic cloves, minced
• 1/2       cup cilantro, finely chopped
• 1          lime, juice only
• 8          ounces applewood smoked bacon, cooked and crumbled
• 1/2       cup tomatoes, small diced
• 2          canned chipotle chiles, finely chopped
• ground cumin. to taste
• salt, to taste
• pepper, to taste

1. In large bowl, mash avocados with shallots, garlic, cilantro and lime juice to desired consistency. Fold in bacon, tomatoes and chipotle chiles until well combined. Season with cumin, salt and pepper, to taste.

Photo courtesy of Getty Images (hot dogs)

Photo courtesy of The Little Potato Company (Pigskin Potatoes)
Photo courtesy of C&H Sugar (Churros)
Photo courtesy of Avocados From Mexico (Bacon Chipotle Guacamole)

Sources: Wisconsin Potatoes
C&H Sugar
Avocados From Mexico

(Family Features) While this autumn season will likely look different than years past, wholesome meals celebrating fall flavors provide something to look forward to. Eating foods like walnuts, colorful fruits and vegetables, and whole grains can be a solution for improving overall well-being in an enjoyable, delicious way.

Along with fall favorites like root vegetables, Brussels sprouts, apples and cranberries, kitchen staples like walnuts also have their own prime season. Walnuts harvested during autumn from the fertile soils of California supply more than 99% of walnuts in the U.S. and more than half of the world’s walnut trade.

Each harvest produces enough walnuts for you to enjoy the tasty and nutrient rich benefits year-round. Pro tip: Storing them in the fridge or freezer maintains freshness longer.

Welcome the flavors of fall with this Apple Pear Walnut Crisp and Pumpkin Walnut Sage Risotto, and find more recipes to celebrate the season at walnuts.org/fall-favorites.

Apple Pear Walnut Crisp

Total time: 1 hour, 5 minutes
Servings: 4

Walnut Crisp Topping:

• 1 1/2    cups California walnuts, divided
• 1/4       cup all-purpose flour
• 1/3       cup brown sugar
• 1/2       cup quick-cooking oats
• 1/2       teaspoon ground cinnamon
• 1/2       cup butter, chilled and sliced into 1-tablespoon pieces

Apple Pear Filling:

• 3          Granny Smith apples, peeled and sliced into 1/4-inch slices
• 2          D’Anjou pears, peeled and sliced into 1/4-inch slices
• 1/2       cup granulated sugar
• 2          tablespoons cornstarch
• 1          teaspoon cinnamon
• 1/8       teaspoon salt
• 1          tablespoon lemon juice
• ice cream (optional)
• caramel sauce (optional)

1. To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground.
2. In small bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms.
3. Coarsely chop remaining walnuts and stir into crumb mixture until incorporated. Set aside.
4. To make apple pear filling: Preheat oven to 350 F.
5. In bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.
6. Place fruit mixture in bottom of 10-inch cast-iron pan or baking dish.
7. Sprinkle walnut crisp topping mixture over fruit.
8. Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown.
9. Top with ice cream and caramel sauce, if desired.

Pumpkin Walnut Sage Risotto

Total time: 30 minutes
Servings: 6

Risotto:

• 6          cups vegetable stock
• 1/4       cup olive oil
• 1/2       large yellow onion, finely diced
• 1 1/2    cups Arborio rice
• 1          cup pumpkin puree
• 1/4       cup grated pecorino cheese

Walnut Sage Pesto:

• 2          cloves fresh garlic
• 1          cup California walnuts
• 1/2       cup fresh sage leaves, plus additional for garnish, if desired
• 1/2       cup grated pecorino cheese, plus additional for garnish, if desired
• 2          tablespoons olive oil
• kosher salt, to taste
• black pepper, to taste

1. To make risotto: In medium pot over medium-low heat, heat vegetable stock.
2. In large, heavy pot over medium heat, heat olive oil. Add onion and cook, stirring often, 5 minutes, or until soft.
3. Add rice and cook, stirring often, 2-3 minutes until rice is translucent except for white center.
4. Add hot stock 1 cup at a time, stirring frequently. As stock is absorbed, add another cup. Continue until all stock has been incorporated and rice is cooked al dente, about 20 minutes. Stir in pumpkin and cheese.
5. To make walnut sage pesto: In bowl of food processor, combine garlic and walnuts; pulse until minced. Add 1/2 cup sage leaves, 1/2 cup cheese and olive oil; pulse until coarse pesto forms. Season with salt, to taste.
6. In final few minutes, add 1/2 cup walnut sage pesto to risotto, stirring until well incorporated. Season with kosher salt and black pepper, to taste. Garnish with remaining pesto, cheese and fresh sage, if desired.

Source: California Walnuts