Food is often the most imitating part of hosting a party, but with these recipes from Culinary Crafts take out all the guesswork.

Tailgate Chili

Ingredients:

• 3 lbs                mixture of ground beef, brisket, and steak
• 2                      yellow onions
• 2 tbsp              minced garlic
• 1 can               chipotle peppers
• 2 cans              roasted red peppers
• 2                      diced jalapenos
• 1 cup               red wine
• 3 28 oz cans    San Marzano fire-roasted tomatoes
• 4 tbsp              chili powder
• 1 ½ tsp.           smoked paprika
• 1 tbsp              cumin
• 1 tsp                cinnamon
• 2 28 oz cans    beans (kidney, black, pinto, etc.)
• 2 cups              fresh corn
• To taste           salt, pepper, sugar

Directions: Sauté beef, onions, and garlic together. Add peppers and cook until the peppers are soft. Deglaze with red wine. Add tomatoes and spices. Simmer for 2 to 3 hours, stirring occasionally. Add beans and corn 30 minutes before serving. Season with salt, pepper, and sugar to taste. Yield: 15 to 20 servings (depending on serving size)

Corn Bread

Ingredients:

• 2 cups              buttermilk
• 1 cup               canola oil
• 7                      eggs
• 1 ½ cups          corn meal
• 1 ¾ cups          sugar
• 2 ½ tsp            salt
• 2 tbsp              baking powder
• 3 ¾ cups          all-purpose flour
• 1 ½ cups          creamed corn

Directions: Preheat oven to 350 degrees. Place all ingredients into a bowl in the order listed. Whisk until smooth. Bake for 20 to 25 minutes, rotating halfway through. Yield: 24 muffins

Homemade Marshmallows 

Ingredients: 

• 3 pkg                    unflavored gelatin
• 1 cup                     ice cold water (divided)
• 1 1/2 cups            sugar
• 1 cup                     light corn syrup
• 1/4 tsp                  kosher salt 
• 1 tsp                      vanilla extract 
• 1/4 cup                 powdered sugar
• 1/4 cup                 corn starch 

Directions: Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. In a small sauce pan combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Place over medium high heat, cover, and allow to cook for 3 to 4 minutes. Uncover, with a candy thermometer continue to cook sugar mixture until it reaches 240°F, approximately 7 to 8 minutes. Once it reaches 240°F remove from heat. 

Turn a standing mixer on to low speed using a whisk attachment. While the mixer is running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once all the syrup has been added, turn the mixer to high-speed. Continue to whip until the mixture becomes thick and lukewarm in temperature, they should take about 12 to 15 minutes. Add the vanilla. 

Prepping the pan: Combine the sugar and cornstarch in a small bowl. Lightly spray a 9 x 13 baking pan with nonstick cooking spray. Add the corn starch and sugar mixture to the baking pan to coat the bottom and sides of the pan. Save the remaining cornstarch powder sugar mixture for later. 

Shaping the marshmallows: When the marshmallow mixture is finished, pour into the prepared pan. Using a lightly oiled spatula, spread the marshmallow evenly into the pan. Cover with enough of the remaining cornstarch and powdered sugar mixture to lightly coat the top. Allow the marshmallows to sit uncovered for at least four hours to overnight. 

Turn the marshmallows out onto a cutting board. Cut the marshmallows into your desired shape using a pizza wheel dusted with the cornstarch/powdered sugar mixture. Once all of your marshmallows are cut, dust all the sides with remaining cornstarch powdered sugar mixture. 
Store in an airtight container for up to three weeks. 

U of U M&M Popcorn 

Ingredients: 

• 1 gallon           popped popcorn 
• 2 1/2 cups       melted white chocolate 
• 2 cups              red M&M's 

Directions: Melt white chocolate in the microwave, stirring every 20 seconds. Pour over the popcorn and toss to combine. Add the M&Ms and toss again. Spread popcorn out on parchment or wax paper and allow to cool. Store in an airtight container for up to three weeks.