My personal favorite (reoccurring) tailgate theme is Oktoberfest. We have our Oktoberfest during the festival in Munich - This year the tailgate will be on October 6th (last weekend of the festival) for the Iowa game.
I, personally, love to decorate for Oktoberfest - it's easy, the Bavarian flag, and thus the decorations, are blue and white! Last year we went all out with "store bought" streamers and such - the best thing ever was (is) the honeycomb...navy blue...footballs!
I also enjoy making a personalized sign - Like "Der NittanyLowenhaus" and "Auf der Lowe". Last year's sign (as you can see) was offered up to the football gods during a torrential downpour.
Our menu always includes beer brats, pork and sauerkraut, german potato salad and beer (oh really?) - over the years (this will be our 5th Oktoberfest) we've added different sweets and snacks.
Here's a great recipe we tried last year...
Würstchen & Sauerkraut-Taschen
12 large sheets phyllo dough ( 10 x 12 inches)
8 ounces butter, melted
6 Bratwurst sausages, grilled and chopped
3 10 oz cans Sauerkraut, drained and rinsed
8 ounces smoked cheese, cut in small cubes
Cut the phyllo sheets lengthways into three. Keep them covered under a damp cloth as you work so they won't dry out.
Lay a strip along a board. Brush lightly with melted butter. Put a heaped teaspoon of Sauerkraut at one corner end. Press some chopped sausage on top, then 3-4 cheese cubes.
Fold over the filling wrapped in the phyllo on the diagonal , so it is completely enclosed in a triangle. Then flip over again, on the diagonal, and again and again until you get to the end of the phyllo strip and have a neat triangular turnover.
Place on a flat baking sheet. Repeat with the remaining ingredients. Brush the tops and sides with the remaining butter.
When ready to bake, preheat the oven to 400 degrees F. Bake for 12-15 minutes until golden and crisp.
Re-heat on a warm grill or griddle - they'll burn quickly, so be sure that the heat is low.