Patti Hilton of Barefoot Bistro Shares Her Favorite Tailgating Recipes

The Barefoot Bistro is located at 3914 Highway 17 South in Myrtle Beach

Patti Hilton of The Barefoot Bistro knows how prepare a crowd-pleasing spread! The Barefoot Bistro is located at 3914 Highway 17 South in Myrtle Beach.  They have daily specials and entertainment.  Click here for their menu.

Patti’s Chicken Salad.
2 Quarts Chicken chopped
5 Hard Boiled Eggs mashed
2 Cups Mayo
¼ Cup Sweet Pickle Relish
1 TBSP Yellow Mustard
½ tsp Pepper
1 tsp Season Salt
2 tsp Sugar
Mash eggs in large bowl. Mix the rest of the
ingredients before adding chopped Chicken.
Refrigerate. Date (good for about 4 days)
Pecan Praline Blondies
1 cup butter
2 CuDs DfoWn sugdr
2 eggs, beaten
2 teaspoons vanilla extraci
1 1/4 cus all purpose flour
2 teaspoons Daring powder
1/8 teaspoon salt
2 cups coarser choppeo pecans
Prepare your baking pan, Grease a 9×13 baking pan with shortening (do not use
spray) Line pan with parchment paper.  Set aside.
In a medium sauce pan. melt butter over low heat Stir n brown sugar and continue to neat.
Over medium low heat for about 5 minutes, stirrng constantly. Remove from heat.
Add in eggs and vanilla making sure to combine completely.   Add flour. baking powder, and
salt. stir again, Fold in pecans.   Pour batter into prepare pan, enjoy pushing batter to edges and corners
Bake in a preheated 350 degree for 25:30 minutes.  Remove from heat when edges are starting to pull away from sides of pan.  Do not overbake.
Let cool completely in pan.  Using parchment paper, lift blondes out of pan to a cutting board and cut into squares.
Sloppy Joe Dip
2 pounds extra lean ground beef
2 green bell peppers, diced
1 onion, diced
4 cloves garlic, minced
3 tablespoons all purpose flour
2 tablespoons brown sugar
2 teaspoons kosher salt to taste
1 teaspoon ground black pepper
Cayenne pepper, to taste
2 cups chicken broth
1 cup ketchup
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup shredded Cheddar  cheese, divided
Place ground beef, bell pepper, onion, garlic, flour,
brown sugar, salt, pepper, and cayenne pepper in a
heavy pot.  Place pot over medium-high heat. Break up and stir
mixture. Cook and stir until most of the moisture has evaporated and mixture is crumbly and
begins to brown, about 15 minutes.   Stir in chicken, broth, ketchuo. mustard, and Worcestershire.
Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture
is thick, about 45 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven broiler.
Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese, poke cheese down the dip with a fork, stirring lightly. Top with
remaining cheese.
Place pan under broiler; broil until cheese is browned, and mixture is not and bubbly about 5  minutes.