“Kickoff” is a sure sign that seasons are changing. Our annual Latham® dealer kickoff meeting marks the beginning of a new sales season. And our annual Latham tailgate marks the beginning of a new football season – including another season of the Latham Locker Room Show.
The Latham Locker Room Show airs during every football broadcast on the statewide Cyclone Radio Network. This segment airs following the play-by-play and includes exclusive “locker room” interviews with players and coaches. We’d like to invite you to listen along as you’re tailgating in the parking lot, driving home from the game or bringing in #crop14.
Just as we enjoy a friendly rivalry when Iowa State takes on Iowa, there is sure to be a fair amount of smack talk when Latham customers from North Dakota Roll into Ames this weekend,” says John Latham, company president and ISU alum.
The Bison may be the three-time defending national champions, but the Cyclones will have the home field advantage. Iowa State’s top tight end, E.J. Bibbs, is generating lots of attention already. Although this ISU senior had a breakout season in 2013, Iowa State Head Coach Paul Rhoads says his team’s offense won’t revolve around one player this season.
“It takes a good offense and a good offense to win on the grid iron – or in a farm field,” agrees John Latham. “I’m really excited about the talent ISU has and am looking forward to seeing the new defense come together. I’m equally excited about our new offensive coordinator and tight ends coach Mark Mangino. I know our team will be prepared to do battle.”
To help you prepare for the new season, we’re sharing a recipe for Pizza Snacks from the new Let’s Cook cookbook featuring “Iowa Girl Eats” blogger and host of “Join My Journey”, Kristen Porter. We know that large quantities of good food are key to hosting a successful tailgate, so we’re also including links below to some of our most popular tailgating recipes.
Get into the spirit and bring home the “W” with Team Latham!
Top Tailgating Recipes
Pizza Snack
Ingredients
Ingredients:
- 1 8-oz. tube of crescent rolls
- 1, 8-oz. tub of less fat cream cheese
- ¼ cup light mayonnaise
- ¼ tsp. garlic powder
- 1 cup shredded part-skim mozzarella cheese
- ¾ cup sliced cherry tomatoes
- ½ cup sliced black olives
- ½ cup chopped broccoli florets
- ½ cup chopped cucumber
Directions
Directions:
- Preheat oven to 375°F.
- In a 9×13-inch baking dish, spread out crescent roll dough. Seal seams together to form one large rectangle the size of the pan.
- Bake for 10 to 12 minutes, or until lightly browned. Cool on a rack.
- In a small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over the entire cooled crust.
- Top with cheese, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.
Recipe Notes
Recipe from Cindy Heins, Dairy Farm Mom
Image Courtesy of Midwest Dairy Association
Yield: 12 servings
Calories: 152