• Michigan vs. Michigan State

    1 comment / Posted by Stefan Vlisides

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  • Michigan Football Weekly Roundup Week 6

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    01 BEST GIFS OF THE WEEK

    02 BEST IMAGES OF THE WEEK

    03 SPOOKY... SPARTY DISAPPEARS 🕸⚰👻

    04 TAILGATE RECIPE OF THE WEEK

    Tailgate Recipe of The Week

    These Jersey style dogs are so good...fugetaboutit! So, while your Wolverines are taking the Scarlet Knights out for a little ride that they may never come back from. 😵 Strap a bib on, grab a few beers, and enjoy these dogs with a smile on your face. Capisce?

    Per Serving

    Ingredients:

    • 4 Hot dogs
    • 2 Tablespoon Canola Oil (can use vegetable or olive oil)
    • 1 Medium Potato
    • Salt and Peper to Taste
    • 1 Onion Sliced
    • 1 Green Bell Pepper
    •  Favorite Spice Mustard 
    • Torpedo Roll 
    Instructions
    1. Grill Dogs
    2. Wash peel and cube potato
    3. Toss potato in oil, season with salt - pepper
    4. Sauté potatoes until fork tender (like home fries or they can be roasted)
    5. Sauté onion and pepper until tender
    6. Place your hot dog in torpedo roll
    7. Top with spicy mustard, potatoes, peppers and onions

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  • Michigan Football Weekly Round Up Week 5

    0 comments / Posted by Stefan Vlisides

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    01 BEST GIFS OF THE WEEK

    02 BEST IMAGES OF THE WEEK

    03 FOOTBALL FACT OF THE WEEK

    Michigan Football Fact of The Week

    04 TAILGATE RECIPE OF THE WEEK

    Michigan Tailgate Recipe - Beer Cheese Sauce with Sausage Bites

    Ok, let's be honest, those cheese heads from Wisconsin actually have some pretty solid tailgate time food. So while your Wolverines are running all over the Badgers on Saturday enjoy this crazy good recipe with a smile on your face.

    The Beer Cheese Sauce only has a few ingredients and takes less than 5 minutes from start to finish. Super easy! Throw your favorite sausages on the grill and cut them in to party-time size.

    16oz

    Ingredients:

    • 1 cup beer
    • 3 Tbsp flour
    • 2 cup shredded cheddar cheese
    • 1 tsp Worcestershire sauce
    • 1/2 tsp dry mustard
    • 1/2 tsp paprika
    • salt and pepper to taste
    Instructions
    1. In a small saucepan heat beer over medium-high heat until it bubbles. Stir in flour and cheese. Whisk until cheese has melted and is smooth. Whisk in dry mustard, paprika, salt and pepper. 
    2. Remove from heat.
    3. To thicken sauce add flour a little bit at a time. For a thinner sauce, add small amounts of beer until it reaches the desired consistency.
    4. Cook off your favorite sausages and cut them in to bite size nuggets.
    5. Have some toothpicks handy for easy dipping :)

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  • Michigan Football Weekly Roundup

    0 comments / Posted by Stefan Vlisides

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    01 BEST GIFS OF THE WEEK

    02 BEST IMAGES OF THE WEEK

    03 TAILGATE RECIPE OF THE WEEK

    Tailgate Recipe of The Week

    Maple Caramel Bacon Crack is your one-way ticket to flavor-town and it's sure to make your next Michigan tailgate party rock. Once you go bacon crack, you can't go back.

    Only needs four simple ingredients:

    • 1 lb. bacon
    • 1 pkg Pillsbury crescent rolls
    • ½ cup maple syrup
    • ¾ cup brown sugar
    Instructions
    1. Preheat oven to 325 degrees F. Line a rimmed baking sheet (like a 15x10) with foil and liberally grease the foil with cooking spray. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out to fit the size of the pan with your hands so it's even. Prick the dough with a fork all over. Set aside.
    2. Meanwhile, cook your bacon. I like cooking mine in a skillet, but you can bake it - whichever you prefer. Cook it until it's technically safe enough to eat and just about done, but still lighter in color and not quite crispy. You don't want it fully cooked and crispy as it will continue to cook in the oven. I pulled mine out of the pan right when they were a medium-pink color. Drain the bacon on a paper towel-lined plate.
    3. Drizzle ¼th cup of the maple syrup over the crescent roll dough. Sprinkle with about ¼th cup of the brown sugar. Top with torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar.
    4. Bake for approx. 25 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature or warm to the touch before cutting or breaking into pieces. You can serve this at room temperature or slightly warmed. It tastes best the day of, but can be eaten the next day if stored airtight.

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