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ENTERTAIN with Mark Addison, helps you bring home some of the same ideas that he and his team have served up for his celebrity and corporate clients. He share his must-haves tools and tricks of the trade to help you “engineer” the perfect party—any time, any place.

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Chocolate Granola Trail Mix

Ingredients:

  • Chocolate Granola
  • Dried Cherries
  • Peanuts
  • Pretzel Rods

Method:

  1. Mix all ingredients together and store/serve in Ziploc bags.

 

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Chocolate Chip Cookie Popcorn

Ingredients:

  • ½ bag Wilton Chocolate Candy Melts
  • 6 chocolate chip cookies
  • Popcorn

Method:

  1. Melt ½ bag of Wilton Chocolate Candy Melts in the microwave for 2 minutes and place in a piping bag.
  2. Break the chocolate chip cookies into pieces and mix with popcorn, then spread onto sheet of wax paper.
  3. Squeeze chocolate from piping bag onto popcorn and cookie pieces and toss in a large Ziploc bag.
  4. Separate into individual bags for serving.

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Mini Cupcakes with Candy Caps


Ingredients:

  • Your favorite mini cupcakes
  • Wilton Candy Melts, 2 colors

Method:

  1. Back cupcakes as directed, let cool.
  2. Place Wilton Candy Melts in microwaveable bowl and melt for 2 minutes, stir thoroughly so there are no lumps within the chocolate
  3. Dip the tops of the cupcakes into the candy melts
  4. Dip a fork into the candy melts and lightly drizzle colored candy melts on the top of the caps

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Candy Dipped Dessert Bars

Ingredients:

  • Your favorite dessert bars; brownies, blondies, etc
  • Wilton Candy Melt, 2 colors

Method:

  1. Bake bars as directed, let cool to room temperature
  2. Place Wilton Candy Melts in a microwave safe bowl and melt for 2 minutes, stirring evenly so that there are no lumps within the chocolate
  3. Dip the bars into the candy melt so they are covered half way in the melted chocolate
  4. Repeat to the other side, be sure to coat evenly.
  5. Let cool and serve.

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Candy Coated Cookies

Ingredients:

  • Your favorite cookies; chocolate chip, sugar, oatmeal raisin
  • Wilton Candy Melts, 2 colors

Method:

  1. Bake cookies as directed, let cool to room temperature
  2. Place Wilton Candy Melts in a microwave safe bowl and melt for 2 minutes, stirring evenly so that there are no lumps within the chocolate
  3. Dip the cookies into the candy melt so they are covered half way in the melted chocolate
  4. Repeat to the other side, be sure to coat evenly.
  5. Let cool and serve

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Layered Bean Dip

Layered Bean Dip with Pita Chips

  • Layer 1: Hummus
  • Layer 2: Black Bean Dip
  • Layer 3: White Bean Dip

Hummus

Ingredients:

  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Method:

  1. Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
  2. Place in serving bowl, and create a shallow well in the center of the hummus.
  3. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
  1. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Black Bean Dip

Ingredients:

  • 1 plum tomato, diced
  • 2 tablespoons diced red onion
  • 1 tablespoon cilantro, chopped
  • 2 (15-ounce) cans black beans, drained
  • 1 tablespoon ground cumin
  • 2 teaspoons hot sauce
  • Salt

Method:

  1. Place the tomato, onion and cilantro into the bowl of a food processor and pulse until well chopped.
  2. Add the black beans, cumin, hot sauce and salt, to taste, and pulse until the mixture is mostly smooth.

White Bean Dip

Ingredients:

  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1/3 cup olive oil, plus 4 tablespoons
  • 1/4 cup (loosely packed) fresh Italian parsley leaves
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon dried oregano

Method:

  1. Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor.
  2. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste.
  3. Transfer the bean puree to a small bowl.

Pita Chips

Ingredients:

  • 3 pitas, cut into 8 wedges
  • 4 tablespoons olive oil
  • 1 clove garlic, smashed
  • salt and freshly ground black pepper

Directions:

  1. Preheat oven to 375 degrees F
  2. Cut pitas into 8 wedges. Pour olive oil into a bowl and add garlic, salt and pepper
  3. Brush pita chips olive oil and garlic mixture.
  4. Arrange pita chips on baking sheet and bake for 12 to 15 minutes.

Layered Dip

Method:

  1. In individual cups, evenly spread hummus, white bean dip and black bean dip.  Repeat layering.
  2. Cover and chill in the refrigerator 8 hours or overnight.
  3. Serve with pita chips

 

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Vegetable Dip

 

Individual Vegetable Dip

Ingredients:

  • 1 ½ cups (12 ounces) sour cream
  • ¾ cup mayonnaise
  • 1 tablespoon dried minced onion
  • 1 teaspoon dill weed
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon garlic salt
  • Dash Worcestershire sauce
  • Fresh vegetables

Method:

  1. In a small bowl, combine sour cream, mayonnaise, onion, dill, parsley, garlic, salt, and Worcestershire sauce.
  2. Spoon mixture into individual sized serving cups and chill for at least 1 hour.
  3. Serve with fresh vegetables in cups with dip: carrots, celery, red peppers, green peppers, and yellow peppers.

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Spinach and Artichoke Dip in Individual Bread Bowls

Ingredients:

  • 3 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
  • 1 cup grated Parmesan cheese
  • 3/4 cup mayonnaise
  • 3 green onions, sliced
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 round loaf (1 pound) rye or pumpernickel bread

Method:

  1. In a large bowl combine the first 7 ingredients. Cut a thin slice off the top of the bread. Hollow out the bottom half, leaving a ½ inch shell. Cut removed bread into 1-in. cubes.
  2. Place cubes on an ungreased baking sheet. Broil 6 in. from the heat or 2-3 minutes or until golden, stirring once.
  3. Place bread shell on an ungreased baking sheet. Spoon dip into bread shell. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Serve with Bread cubes.

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Herb and Beer Grilled Vegetables

Herb and Beer Grilled Vegetables

Equipment Needed:

  • Cast Iron Grill Pan
  • Oven Safe Wire Rack
  • Cookie Sheet with Foil

Marinade Ingredients:

  • 3/4 cup extra virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/3 cup Guinness Black lager
  • 2 tablespoons finely chopped fresh thyme (or 1 tablespoon dry)
  • 5 tablespoons finely chopped fresh rosemary (or 2 tablespoons dry)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 zucchini, sliced lengthwise and halved
  • 2 yellow squash, sliced lengthwise and halved
  • 1 red onion, sliced into 1/2-inch rings
  • 12 asparagus spears
  • 2 whole Portobello mushroom caps, sliced
  • 2 red bell peppers, sliced lengthwise

Method:

  1. Set the vegetables in a shallow dish.
  2. Combine the remaining ingredients, pour the marinade over the vegetables, and let stand 1 hour.
  3. Preheat the grill to medium-high heat, and lightly oil the grates just before putting the vegetables on.
  4. Grill the vegetables about 2 minutes on each side for grill marks
  5. Finish in 300 degree Fahrenheit oven on wire rack for 10-15 minutes.

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Beer Molasses Marinated Beef Kebabs

Beer Molasses Marinated Beef Kebabs

Equipment Needed:

  • Cast Iron Grill Pan
  • Oven Safe Wire Rack
  • Cookie Sheet with Foil

Marinade Ingredients:

  • ¼ cup orange juice
  • ¼ cup Guinness Black lager
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons molasses
  • 1 clove garlic, minced
  • 1 tablespoon garlic scapes, finely chopped, optional
  • ½ cup olive oil
  • 2 (16-ounce) beef sirloin steaks, cubed
  • Bamboo skewers

Method:

  1. Use a fork to poke holes all over the surface of the steaks, and place in a large glass baking dish.
  2. In a nonmetal bowl, mix together juice, beer, soy sauce, molasses, and garlic.
  3. Pour sauce over steaks, and let sit at least 30 minutes.
  4. Soak bamboo skewers in water while steak is marinating
  5. Lightly oil grill pan and preheat to high heat.
  6. Remove steaks from marinade, skewer and add to grill pan.
  7. Pour marinade into a small saucepan over medium high heat.
  8. Bring to a boil, and cook for several minutes. Grill steaks for a few minutes per side, or until grill marks are visible.
  9. Place in 300 degree Fahrenheit oven on wire racks to continue cooking until desired temperature.
  10. During the last few minutes of baking, baste steaks with boiled marinade.

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