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Super delicious tailgate fare.

Another of this season's favorites is the tailgate party. I've heard tell of those who find the football game secondary to the tailgate party. I'm one of those people. Don't get me wrong; I love a good football game, but the fun had with others on a crisp fall day sharing our favorite hearty fall foods just can't be beat.

I was whipping up the food for this post when one of my older brothers called. I can't  repeat what he said when I rattled off the menu to him, but I know that he would have been  stuffed to the gills if he had been in town to share with us.

A few basics about tailgate parties:

• Bring lots of napkins, wet wipes and paper plates.
• Bring blankets for seating and warding off chills.
• Music choices should be agreed upon before you get to your destination. Many times someone will choose a radio station and everyone will tune in on their own vehicle during the party.
• Take foods that can sit for a time or have appropriate warming and cooling sources like insulated hot food storage and coolers.

This is what I would take to a tailgate party along with a sturdy wine or beer and root beer for the kids:

Kielbasa in Maple and Beer
Red Potato Salad with Roasted Garlic
Cheddar and Walnut Bread
Mini Apple Dumplings

Kielbasa in Maple and Beer

1 lb kielbasa-cut into 1" chunks
1 cup beer--any type
1/2 cup maple syrup

Combine everything in a heavy pot and simmer until sauce thickens and kielbasa starts to brown-about 30 minutes.

Red Potato Salad with Roasted Garlic

5 lbs red potatoes--cooked until done and cut into chunks
4 stalks celery diced medium
1 cup mayonnaise
1 cup sour cream (fat free on the mayo and sour cream is totally allowed!)
4-5 cloves roasted garlic*
1 Tablespoon sugar
2 teaspoons salt
1 Tablespoon grainy mustard

Put the garlic into a medium bowl and mash well with the sugar and salt. Add remaining  ingredients until well combined. Toss potatoes with dressing and refrigerate for several  hours until flavors develop.
*Roasted Garlic--wrap one head of garlic in tin foil and toss in a 400 degree F oven for about 30-45 minutes or until the garlic softens--easy as that!

Cheddar and Walnut Bread

3/4 cup butter-softened
1/2 cup sugar
4 eggs
3 cups all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts
1 1/3 cups milk
3 cups finely shredded cheddar (I like sharp cheddar)

Mix butter and sugar until fluffy. Add eggs one at a time, blending after each addition. Sift together flours, salt, baking powder and baking soda--add to egg mixture alternately with milk. Mix well. Add cheese and nuts and blend until combined. Spoon into two greased  and floured 9x5 loaf pans. Bake at 350 degrees F for 1 hour until a toothpick inserted in the center of each loaf comes out clean.

Mini Apple Turnovers

1 tube of 8 croissant rolls
1 apple--peeled and diced small
2 T sugar
apple pie spice or cinnamon--as needed

Sprinkle diced apple with sugar and spice or cinnamon as desired. Make sure all apple  pieces are coated well. Unroll croissants and put about a tablespoon of apple onto the  large end of the triangle. Fold dough over the filling and place on a greased baking sheet. Repeat for each croissant. Bake in a 375 degree F oven until golden brown-- about 15 minutes.