Wohoo! It’s touchdown week again at Kuzak’s Closet which means all week guest bloggers will be sharing their football traditions.  I look forward to this week all year because I love fall, football, and all of the tasty treats that go along with it!

During last year’s touchdown week I shared our University of Michigan decor and three yummy appetizer recipes.  This year I am going to share another great appetizer recipe along with pictures from recent Stanford football game tailgate and highlights from the recent Stanford vs. USC game.  We have really taken advantage of living 15 minutes from their campus and have enjoyed tailgating and rooting for the Cardinal.

So far we have made it too all of the home Stanford football games so we are slowing learning about all of their team traditions.  Before every game their less-than-traditional marching band plays some crazy tunes near the track to entertain the fans before the team walks down to the field.  Stanford games are much smaller than the University of Michigan games we used to go to. I do miss the Big House but I also like being able to see the team, the coach, and the band up close.  This is a picture of Coach Shaw leading the players out to the field.

After the team walks by the cheerleaders and the band follow them into the stadium.  The band is very wild and entertaining.

Each week the drum major dresses up in a different costume.  The first game he was in a scuba suit, the second game he was a ballerina, and this game vs. USC he was a USC Trojan.

We were invited to go to a Stanford Alumni tailgate before the Stanford vs. USC game in September.  My typical college game day celebration involves a cheesy dip, something bubbling in the crock pot, and a cocktail or two but on this occasion I learned that California football fans go all out.  The tailgate was fabulous with great wines from Wente, BBQ brisket and tofu, fresh fruit, and homemade desserts.  I’m thinking about going back to school at Stanford so I can become an alumni and go to this tailgate again, ha ha!

After the tailgate we headed into the stadium to catch a glimpse of the players and the marching band.  The USC band traveled up from L.A. which was a treat.  They are more of a traditional band so it was fun to see them perform.

There is not a bad seat in the Stanford Stadium!  For this game we had tickets in the upper section but we ended up sitting in the alumni section with some friends.  We were only about 15 rows off the field.

It was a great game and Stanford was able to take down USC!  After the game the fans rushed the field and the stadium turned into a big party.  It was such an exciting win, I was so happy for them.

Now on to my cheesy roasted red pepper dip…
Even though we have turned into super Stanford fans this week we still love our Michigan wolverines.  Most of their games are televised here in the early afternoon so I like to make tasty snacks that make us feel like we are tailgating at the Big House.  My sister gave me this recipe for roasted red pepper dip and we have really enjoyed it.  It is cheesy and tangy with a kick of spice.  I serve it with bread, tortilla chips, or veggies.  It’s so good I’ve even had a friend spread it on his cheeseburger once, ha!


1 (7 oz.) jar of roasted red peppers. (About 1 cup diced)
3/4 cup of mayo
1 8oz package of cream cheese
2 T minced onion
3 cloves of garlic, minced
1 T Dijon mustard
12 oz shredded pepper jack cheese
Preheat oven to 350
Remove peppers from jar and blot excess water with paper towels.  Dice the peppersand set aside.
Combine the mayo, cream cheese, onion, garlic, and Dijon mustard.  Add in the shredded cheese and the diced peppers.  Place in an 8×8 dish like a pie plate.  At this point you can cover it and refrigerate the uncooked dip for up to 2 to 3 days.
Place in the oven and cook for 30-45 minutes.  Remove from the oven when the dipis golden and bubbly on top.  
Serve with sourdough baguettes, chunks of bagel, or tortilla chips.

Well I hope you enjoyed this year’s touchdown week post.  Stay tuned for all of the fabulous guest posts this week and keep in touch via facebook so you will know when my next themed week is.