Stacy McCormick

Stacy Hubbard McCormick of Bruce said she will Google recipe instructions if there’s something she doesn’t know before she will call her mother, Pat, or sister, Casey, because “they’ll put it on Facebook!”

Stacy loves to look at recipes on Pinterest, and says she grills more than she cooks. She grills “anything and everything”–stuffed tomatoes, jalapeno peppers, deer meat, steak. Someone once told her about leaving smoked sausage or hot dogs in the package to grill. She said you flip it periodically and when the package pops open, take it off the grill. She said the smoked sausage is really good.

“If there’s food at my house, everybody thinks somebody else brought it or asks where I bought it!” Husband Archie does a lot of their cooking– “country cooking”, including fried apple pies, she said.
She has some of her granny, Martha Bell Hubbard’s recipes, in-cluding butter roll that she used to make for the Bait Shop, when Martha Bell’s son, Jimmy, (Stacy’s dad) owned it, and Stacy says nobody’s tastes like hers did.

Stacy enjoys making tailgate food and fun food for the kids. Her recipes for these are also good for birthday parties, and for when the Quillen grandchildren bring appetizers for family gatherings and holidays.

Her Tailgate Trash makes a lot, and she fixes it for MSU State tailgating, Connor’s school Christmas parties, or day care for Colt. With the Tailgate Trash, she says, “get creative–it can be fun.” You can use team colors, holiday colors, even candy corn, or white chocolate chips. The “trash” is her “go-to” for munching. “It’s pretty hard to mess it up,” she said. Sometimes she keeps bag of it made up just for snacking.

She likes to make Pancake Muffins for tailgating before the early games and also when Connor has spend-the-night company be-cause the kids can personalize with their own toppings. “Kids love it,” she said. If they have company over to watch away football games, she still does tailgate food.

Sometimes she will also do a roast in the crockpot for BBQ?sandwiches and BBQ?nachos with all the toppings. Everybody’s favorite, though, is the Buffalo Chicken Dip, including Archie. She got the recipe from another tailgater. “It’s so good, it will make you want to ring a cow bell,” she said.

Buffalo Chicken Dip
2-8 oz. cream cheese bars
1 large can Tyson chicken
1 cup of your favorite buffalo wing sauce
1 cup Ranch dressing
1 pkg. Monterey Jack/Colby Jack shredded cheese
Whip cream cheese and spread onto bottom of 9×13 pan. Drain chicken and spread over cream cheese. Spread wing sauce over chicken. Spread ranch dressing over wing sauce. Cover top with cheese. Bake at 350° for 25 minutes. Serve with Fritos.

Tailgate Trash
1 cup Cheerios (toasted oat cereal)
3 cups Chex cereal, any combination (I use 2 rice and 1 corn)
1 cup peanuts
1 cup pretzel sticks
16 oz. vanilla/white candy bark
1 cup M&Ms (I like both plain and peanut. Use your team colors or holiday colors)
1 cup chocolate chips
(All measurements are approximate. You can double, triple or even quadruple this recipe.)
First, put chocolate chips in freezer. In large mixing bowl, add the cereals, peanuts and pretzels, and toss gently to combine. Meanwhile, in microwave-safe bowl (or double-boiler), melt the candy coating. (In my microwave, I do this one minute at a time until soft and smooth. It usually just takes two.) I usually use another bowl and split the cereal in half because it helps to more evenly coat when I do it in smaller bunches. Gently fold candy coating into cereal mix, trying not to crush cereal, until well coated. Keep adding cereal mix and candy coating until all is used. Next, stir in M&Ms and chilled chocolate chips. Pour all out onto foil, waxed paper or parchment paper lined cookie sheet until set.

Pancake Muffins
Pancake mix plus required ingredients for preparation (I use Aunt Jemima which only requires water!) Add-ins: fruit, veggies, meat, chocolate chips, etc.)?Preheat oven to 350°.  Prepare one batch of pancake mix according to directions on box. Mix until there are no lumps, but do not overmix. Using teaspoon or cookie scoop, fill each section of mini muffin tin about 3/4 of the way full. Choose your add-ins and sprinkle on top of pancake mix. Bake for about 10-12 minutes. Let muffins cook for 5-10 minutes in try. Serve with syrup.

Taco Cups
1 lb. ground beef
1-1.25 pkg. Old El Paso taco seasoning mix
36 wonton wrappers
1-16 oz. can Old El Paso refried beans
36 tortilla chips
2 cups shredded cheese
Optional toppings: sour cream, diced tomatoes, cilantro, onion
Preheat oven to 375°. Spray 18 muffin cups with cooking spray. Brown beef in skillet and drain fat. Add taco seasoning mix and water called for on package and simmer for 4-5 minutes. Set aside. Place one wonton wrapper in bottom of each muffin cup. Layer about 1 Tbsp. or refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with a spoon full of taco meat and shredded cheese. Bake 15-18 minutes or until golden brown. Remove taco cups from tin and top with your favorite taco toppings.

Jalapeno Popper Dip
6-8 slices of bacon, diced and cooked crispy
2-8 oz. pkgs. cream cheese, softened
1 cup mayonnaise
4-6 jalapenos chopped and deseeded. (The seeds will make it fiery hot.)
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion
Topping:
1 cup crushed crackers (I use Ritz)
1/2 cup Parmesan cheese
1/2 stick butter, melted
Preheat oven to 350°. Combine all ingredients into medium bowl. Stir well. Transfer to oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip, the longer it may need to warm up. (I use a round stoneware dish that measures 12” around and my dip is usually about an inch thick.) Combine topping ingredients and sprinkle all over top of the dip. Bake dip 20-30 minutes or until bubbly. Serve with crackers or Fritos.

Strawberry Glazed Sugar Cookie Sheet
Spread 1 1/2 rolls of sugar cookie dough on bottom of pan and cook for 10 minutes at 350°. Let cool. Mix one bar of cream cheese with about half a box of powdered sugar. Spread on cooled cookie dough. On top of that, spread strawberry glaze, and add cut up strawberries on the top. (Good in the summer time with fresh strawberries.)