READY TO ENJOY the spread are Jordan and Phillip Poitevint, Nicole Nichols and Alex Collins.
Fall has finally come to southwest Georgia, and for many that means football games and tailgating parties.
That is especially true for Stephen and Christy Poitevint, avid Auburn fans, who attend every game they can — and always all the home games.
There is a long history of Auburn grads in Stephen’s family. It goes back beyond his father and mother. His father graduated from Auburn’s vet school and his mother was an Auburn cheerleader. Stephen played football for the Tigers as a walk-on.
The family has carried on the tradition with Phillip, who graduated in 2006. Daughter Jordan is currently a senior and son Preston plans to transfer in a couple of semesters.
Christy, who loves to cook and entertain, said the games and tailgating parties are a big hit with her family and their friends — young and old.
“It is a great meeting place for us,” she explains. Phillip now lives in Huntsville and can drive the two-and-a-half hours down to meet his family — who are also a two-and-a-half-hour drive away.
“We never know how many will show up,” she said, as Jordan’s sorority sisters and friends of the boys often find their way to the Poitevint “table.”
Christy has agreed to share some of the pre-game recipes that receive the most rave reviews.
Buffalo Chicken Dip
2 (8oz.) cream cheese (softened)
2 to 3 cups chopped chicken
1 jar of Marzetti Bleu cheese dressing
1 jar of Marzetti Ranch dressing
1 jar of Texas Pete buffalo wing sauce
2 to 3 cups of Sharp cheddar cheese
Spread cream cheese in bottom of pan. Layer chicken, dressings, wing sauce and cheese. Bake at 350 degrees for 30 to 40 minutes.
Serve with Frito Scoops
Tomato Tartlets
1 can original Rotel tomatoes, drained
1 cup mayonnaise
1 package real bacon bits
1 cup shredded Swiss Cheese
3 (19 oz) packages mini filo shells
Preheat oven to 350 degrees. Mix all ingredients together. Fill shells and bake 15 to 18 minutes.
*Can be cooked in casserole dish and served with Tostitos Scoops.
Pizza Dip
1 (8oz) Cream Cheese (softened)
1 (14oz) Jar Pizza sauce
1/3 cup onion
1-1/2 cup Mozzarella Cheese
1 can black olives
2 oz package sliced pepperoni
Spread cream cheese in bottom of Pyrex pie dish. Spread pizza sauce over cream cheese and layer remaining ingredients in order listed. Bake 350 degrees for 25 minutes. Serve with Fritos or Stacy’s Garlic Parmesan pita chips.
Smoked Tuna Dip
1 (4.5 oz) Star Kist Tuna Creation – Hickory Smoked
1 (8oz) Cream Cheese
1/2 tsp garlic powder
1 Tsp liquid smoke
Mix together. Serve with Stacy’s Garlic Parmesan pita chips or crackers.
Cream Cheese Brownies
1 box of Brownie Mix
Mix according to directions. Pour into a 13 x 9 pan.
1 box confection sugar
2 eggs
1 (8oz) cream cheese
Mix together with mixer. Pour over brownie mixture.
Bake at 350 degrees for 40 to 50 minutes.
Bacon Ranch Chicken Salad
3 lbs boneless skinless chicken breast (cooked and shredded)
1 lb of bacon (cooked and shredded)
1 package of Buttermilk Ranch Dressing (mix according to directions)
1 cup of sharp cheddar cheese
Salt and pepper to taste.
Mix together and chill overnight.
