MSJ’s Football Food!

Baked Meatballs with Mozzarella
20-24 meatballs, cooked
1 24-oz. jar marinara sauce
8 ounces of mozzarella, shredded

Spoon half of the marinara sauce into a large oven-proof frying pan or 13×9 baking dish. Arrange meatballs in pan then cover with remaining sauce. Cook, uncovered, for 10 minutes at 375 degrees or until sauce is heated through. Remove pan from oven and top meatballs with mozzarella. Return to oven and cook for an additional 10 minutes or until cheese is bubbly and starting to brown.

Cheesy Pull Apart Bread
1 big sourdough roll (or other dense bread)
2 sticks of butter, melted
2-3 tbs of dry ranch dressing
1 tsp of minced garlic OR garlic powder
About a cup (or 2) of shredded cheese (any kind is fine)
6-8 slices of bacon, cooked and chopped (Sam added this, but it’s optional)
green onions, sliced (Sam added this, but it’s optional)

Cut the bread diagonally and horizontally ALMOST down to the bottom to create plenty of pull apart pieces. Open them up a little. Mix the ranch and garlic in with the melted butter, then drizzle/spoon in into the open spaces of the bread. Make sure it gets in every open spot.
Then sprinkle cheese down in every opening – this is where you can add the cooked bacon and green onions if you want to. This is where it gets messy, but that’s OKAY!!! Messy is good here. Wrap it loosely in foil, and bake for 15 minutes at 350. Remove foil and pop it back in for 3-5 more minutes. Kids AND adults will NOT be able to keep their hands out of this!!!

Sausage Poppers
Makes: 24 poppers

12 large fresh jalapeño peppers
1 1/2 cups all-purpose baking mix
1/2 (1-lb.) package ground pork sausage
1 cup (4 oz.) freshly shredded sharp Cheddar cheese
2 oz. cream cheese, softened

Preheat oven to 400°. Cut peppers in half lengthwise. Remove and discard seeds and membranes. Pat dry with paper towels.Stir together all-purpose baking mix and next 3 ingredients in a medium bowl until thoroughly blended.Stuff peppers with sausage mixture. Place peppers on a lightly greased wire rack in a 15- x 10-inch jelly-roll pan.Bake at 400° for 15 to 18 minutes or until golden brown and thoroughly heated. Serve warm or at room temperature.

Mini Corn Dogs
Makes: 16 servings

2 (8-oz.) packages refrigerated crescent rolls
1 (14-oz.) package cocktail-size smoked sausages
1/4 cup plain yellow cornmeal
32 (4-inch) wooden skewers

Preheat oven to 375°. Unroll crescent rolls, and separate into triangles. Cut each triangle in half lengthwise. Place 1 sausage on narrow end of dough triangle, and roll up, pressing dough around ends of sausage to enclose completely. Repeat procedure with remaining dough triangles and sausages.Lightly roll each enclosed sausage in cornmeal. Place sausages 2 inches apart on a lightly greased baking sheet.Bake at 375° for 10 to 12 minutes or until golden brown. Insert a wooden skewer into one end of each wrapped sausage, and serve with spicy ketchup.

Baked Spinach and Artichoke Dip
2 (6-oz.) packages fresh baby spinach (wash before using!)
1 tablespoon butter
1 (8-oz.) package cream cheese
1 garlic clove, chopped
1 (14-oz.) can artichoke hearts, drained and chopped
1/2 cup sour cream
1/2 cup shredded part-skim mozzarella cheese, divided
Fresh pita wedges or baked pita chips

Microwave spinach in a large, microwave-safe bowl at HIGH 3 minutes or until wilted. Drain spinach well, pressing between paper towels. Chop spinach.Melt butter in a nonstick skillet over medium-high heat. Add cream cheese and garlic; cook 3 to 4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until cheese melts.Transfer mixture to a 1-qt. shallow baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese. Bake at 350 degrees for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges or baked pita chips.

Sweet and Sour Meatballs
3/4 pound extra-lean ground beef
3/4 pound ground turkey
1 small onion, minced
1/4 cup egg substitute
1/2 cup Italian-seasoned breadcrumbs
3/4 cup ketchup
1/3 cup white vinegar
1/4 cup Worcestershire sauce
3 tablespoons sugar
2 teaspoons dry mustard

Combine first 5 ingredients; shape mixture into 1-inch balls. Brown meatballs, in batches, in a large nonstick skillet over medium-high heat. Remove meatballs from skillet, and wipe skillet clean. Stir together ketchup and next 4 ingredients in skillet; bring to a boil.
Add meatballs, reduce heat, and simmer 5 minutes or until meatballs are no longer pink.

Slow Cooked Buffalo Chicken Sliders
4 skinless, boneless chicken breasts
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
Slider or potato rolls
Blue cheese, feta cheese, or shredded Monterrey jack cheese

Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the rolls, and splash with the remaining buffalo wing sauce and cheese to serve.

The Best Football Dip Ever
1 pound ground beef
1 (8 ounce) package cream cheese, room temperature
1 (8 ounce) jar prepared salsa
1 (1 pound) loaf processed cheese food, sliced

Preheat the oven to 400 degrees F. Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Drain off grease. Spread the cream cheese in an even layer in the bottom of a 9 inch square baking dish. Spread a layer of salsa over the cream cheese, then cover with a layer of ground beef. Top with slices of processed cheese and cover the dish with aluminum foil. Bake for 15 minutes in the preheated oven, or until heated through. Serve hot.

Serious Sliders
Slider buns (or cut hamburger buns in fourths)
ground meat, browned
bulk sausage, browned
favorite kind of Velvetta (traditional or white queso), cut into cubes
seasoning for meat

Cook the ground meat and bulk sausage.  Drain the fat. Put in crock pot with Velveeta (which has been cut into cubes).  Season the mixture the way you want (salt, pepper…). Mix it all together and once cheese is melted your guests can serve them up a spoonful on their slider buns!  Use just enough cheese to hold the meat together and so it won’t slip off of the bun!

Sam’s Hot Corn Dip (from Pinterest)
2 cups shredded cheddar cheese
1 cup shredded Monterrey Jack cheese
2 tablespoons chipotle peppers in adobo sauce, diced small
1 small can (4 oz) diced green chilies, undrained
1/2 cup mayo
1/4 teaspoon garlic powder
1 (11 oz) can of corn, drained
2 tablespoons cilantro, chopped
2 tablespoons green onions, sliced thin

Preheat oven to 350 degrees.  Mix the cheeses, chipotle and green peppers, mayo, garlic powder and corn together.  Pour into oven safe dish.  Bake 20 minutes or until golden brown and bubbly.  Top with diced tomatoes, green onions, and cilantro.  Serve immediately with tortilla chips.

This recipe is from

Jalapeno Popper Crescent Rolls
1 can (8 crescents) of crescent rolls
5 jalapenos – seeded and sliced longways into fourths (wear rubber gloves when seeding and slicing!)
-you’ll also want to slice one of the jalapenos into circles to put on top of each crescent when it’s rolled up.
2 cups shredded cheddar
1 cup shredded mozzarella
1 cup softened cream cheese
Cajun seasoning for sprinkling

Preheat oven to 350 degrees.  Unroll crescents and separate into triangles.  Smear the inside of each with some cream cheese.  Sprinkle Cajun seasoning onto the cream cheese and add a couple of slices of the jalapeno and a pile of the shredded cheddar cheese.  Roll them up and top them with some mozzarella cheese and a couple of jalapeno slices.  Bake for 12-15 minutes or until they’re golden brown.  Serve while warm!

This recipe is from

Knock-Off Hooters Wings
1/4 cup butter
1/4 cup hot sauce
1 dash pepper, ground
1 dash garlic powder
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
bleu cheese or ranch dressing
celery sticks
peanut oil, for frying

Combine the flour, paprika, cayenne pepper, and salt in a small bowl.  If the wings are frozen, be sure to defrost and dry them.  Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.  Put the wings in the refrigerator for 60 to 90 minutes.  This will help the breading to stick to the wings when fried.  Heat oil in a deep fryer to 375 degrees.  You want just enough oil to cover the wings entirely — an inch or so deep at least.  Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat.  Heat until the butter is melted and the ingredients are well blended.  Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.  Remove wings from the oil to a paper towel to drain.  But don’t let them sit too long, because you want to serve the wings.  Quickly put the wings into a large bowl.  Add the hot sauce and stir, coating all the wings evenly.  You could also use a large plastic container with a lid for this.  Put all wings inside the container, add the sauce, put on the lid, then shake.  Serve with Bleu cheese or ranch dressing and celery sticks on the side.

This recipe is from

Sesame Chicken Bites with Sweet and Spicy Sauce
3/4 cup honey
3/4 cup reduced-sodium soy sauce
1 tablespoon sesame oil
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes
1/3 cup sesame seeds, toasted
2 pounds boneless, skinless chicken breasts, cut into 2-inch cubes
Sweet and Spicy Sauce, for dipping (recipe below)

In a 2-quart glass dish, mix together the honey, soy sauce, sesame oil, garlic, and red pepper flakes. Add the chicken, and stir to cover. Marinate for at least 1 hour or overnight. Preheat the oven to 375 degrees.  Coat a baking sheet with nonstick cooking spray. Spread the sesame seeds on a plate, and roll the chicken in the seeds to cover.  Place the chicken on the prepared baking sheet.  Bake for 20 minutes, or until the chicken is done. Serve with sweet and spicy sauce, for dipping (recipe below).

This recipe is from Holly Clegg’s Trim and Terrific: Home Entertaining the Easy Way.

Sweet and Spicy sauce for Sesame Chicken Bites
1 cup orange marmalade
1 tablespoon prepared horseradish sauce
2 tablespoons Dijon mustard

In a small bowl, mix together the orange marmalade, horseradish sauce, and mustard. Refrigerate until ready to use.

This recipe is from Holly Clegg’s Trim and Terrific: Home Entertaining the Easy Way.

Buffalo Chicken Dip
1-2 packages or large cans of white meat chicken (depends on how meaty you want dip to be)
1-2 packages of cream cheese (depends on how much you like cream cheese!)
1 bottle of buffalo wing sauce (Sam uses Hooters b/c it’s less vinegary)
few drops of hot sauce
regular bottle of ranch dressing
package (2 cups) of grated cheddar cheese
tortilla chips (the Scoops work perfectly!)

Preheat oven to 350.  Pour chicken out and shred it some more with a fork so that there are no big clumps. In a bowl combine chicken, buffalo wing sauce and hot sauce.  Spread cream cheese on bottom of a baking dish.  Pour chicken mixture on top.  Top with ranch then sprinkle cheddar cheese on top. Bake until it’s all melted and chicken is cooked.  Serve hot with chips!

Barbecue-Bacon Party Spread
2 pkg (8 oz each) cream cheese, softened
1/2 cup BBQ sauce
1 pkg (2.1 oz) fully cooked bacon, chopped
1 small tomato, chopped
1/2 cup chopped green peppers
3 green onions, sliced
1 cup shredded cheddar cheese

Spread cream cheese on large platter; drizzle with BBQ sauce.  Top with all remaining ingredients.  Serve with Triscuit thin crisps or Wheat Thins!

Sam’s Jalapeno Poppers
pair of rubber gloves (to wear when you cut open jalapenos and scoop out seeds!)
10 jalapeños
1 8oz block of cream cheese, room temperature
1 cup monterrey jack cheese, shredded
10 slices of bacon
Salt, pepper, garlic powder and onion powder to taste

Put on rubber gloves to protect your hands. Cut jalapeños in half and remove seeds and membrane.  Cut bacon slices in half.
Mix cheeses and spices.  Fill jalapeño halves with cream cheese mixture, wrap each with bacon and hold bacon on with a toothpick.

I grilled the stuffed jalapeños bottom side down for about 15-20 minutes until the bacon on the bottom was crispy.  Then I transferred all the jalapeños to the oven and broiled them for about 15-20 minutes to cook the bacon on top. (Don’t flip the jalapeños on the grill because all the cheese oozes out)

Greek Sushi from Sam’s wife Erin
Hummus, any flavor (we like roasted red pepper)
Baby leaf spinach
Cucumber, chopped
Tomatoes, chopped
Red onion, chopped
Calamata or black olives, sliced
Feta cheese crumbles

Spread thin layer of hummus on wrap and top with layer of spinach. Add cucumber, tomato, onion, olives and feta as desired. Roll up a number of these tightly and place in fridge at least 1 hour. Remove from fridge and slice crosswise into 1/2 inch pieces.

Serve with Greek Sauce (recipe below).

Greek Sauce
16 oz plain yogurt
2 Tbs extra virgin olive oil
1/2 lemon, juiced
Salt and pepper to taste
1 Tbs dill
3 cloves garlic

Process in food processor/blender and let set 1 hour in fridge.

Spicy Piggies in a Blanket!
3 tubes crescent rolls
48 cocktail franks
1 cup shredded cheese
sliced, jarred jalapenos
1/2 cup Dijon mustard
2 tablespoons sour cream

Preheat oven to 375 and spray cookie sheet with non-stick spray.  For the dipping sauce, mix together Dijon mustard and sour cream.  Chill sauce until serving.  Separate dough from 2 packages of crescent rolls into 16 triangles.  Cut each triangle in half. Place cocktail frank on widest end of each triangle.  Sprinkle cheese and jalapenos over the frank before rolling.  Roll each up tightly.  Place on cookie sheet and back 12-15 mins or until golden brown.

Barbeque Bacon Party Spread
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup  Barbecue Sauce
1 pkg. (2.1 oz.) Fully Cooked Bacon, chopped
1 small  tomato, chopped
1/2 cup chopped green peppers
3   green onions, sliced
1 cup Shredded Cheddar Cheese

SPREAD cream cheese on large platter; drizzle with barbecue sauce. TOP with all remaining ingredients. SERVE with TRISCUIT Thin Crisps or WHEAT THINS Original Crackers.

Jalapeno Popper Dip
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. Bake at 375 degrees for 30 minutes.

Bacon Cheeseburger Puff Rolls
1 pound ground beef
6 slices bacon, chopped
1 cup diced sweet onion (about 1 medium onion)
1/2 cup diced sweet red bell pepper
4 cloves garlic, minced
1/2 teaspoon dried oregano, crushed between palms
1/2 teaspoon dried basil
2 green onions, thin-sliced with green tops included
1/2 cup ketchup
kosher salt and freshly ground black pepper to taste
2 sheets (17.3 ounce box) puff pastry, thawed
2 cups shredded cheddar cheese (or your favorite)
1 egg white, lightly beaten

Preheat oven to 400 F. Line a jellyroll pan with parchment paper. Place ground beef, bacon, and sweet onion in a large, deep skillet and saute until bacon has rendered it’s fat and onions are translucent. Break up the ground beef as you saute.  Drain well.  Add red bell pepper and garlic to the ground beef. Saute an additional 2 minutes. Remove from heat and stir in oregano, basil, green onions, and ketchup. Add salt and pepper to taste. Let cool to room temperature. Place one sheet of puff pastry between two sheets of plastic wrap and gently roll out to rectangle about 12 inches by 10 inches. Remove the top of piece of plastic wrap. Spread half of the ground beef mixture on puff pastry, leaving 1 inch clear on each of the four sides. Sprinkle with half of the cheddar cheese. Use the bottom piece of plastic wrap to help you roll the puff pastry and filling lengthwise into a log. Use the egg white as glue to seal the roll. Gently press both ends closed. Using the plastic wrap, lift the roll onto the prepared jellyroll pan and place seam-side down. Repeat process with the remaining sheet of puff pastry. Brush the tops of the bacon cheeseburger puff rolls with egg white and bake for 20 to 25 minutes until golden brown. Let rest for 10 minutes, then slice each roll on the diagonal into 4 pieces to serve.

BBQ Chicken Pizza
1 (grocery store) roasted chicken
1 jar favorite bbq sauce
1/2 can of whole kernel corn
1/2 white onion, thin sliced
about 1 cup of shredded mozzarella
1 pre-made pizza crust, or refrigerated roll pizza crust

Pull desired amount of roasted chicken off the bone, and simmer in some bbq sauce (just use enough to coat the chicken). Spread some bbq sauce (as much or little as you like for sauce on the pizza) – just like you would the marinara sauce on the crust. Now – evenly spread all ingredients on the pizza – using your family’s desired amounts.  (I spread the cheese last – it goes on last.  If you plan to cook it on the grill at the tailgate, don’t pile it too high.) Heat in oven just before leaving, and then wrap in foil to keep it warm -OR- heat it on the grill at tailgate until cheese melts and the crust is to your desired crispness.  It is yummy – you will be hooked.

Tailgating Pigs in A Blanket
2-3 cans of biscuits and or crescent rolls
2 packages cocktail sausages

Flatten out the biscuits and/or crescent rolls. Wrap each sausage. Cook according to biscuit/rolls package directions. Be sure to bring a little sweet BBQ sauce for dipping!

Stuffed Filet Mignon Bites
4 (6 oz) filet mignon steaks
1 (16 oz) bottle Italian dressing
1 (8 oz) package cream cheese
1/4 cup minced jalapeno pepper
20 slices thinly sliced bacon

Slice the steaks into 1/2 inch wide strips.  Pound the strips to about half their original thickness. Place the steak in a bowl; pour the Italian dressing over the meat; allow to marinate at least 2 hours. Mix together the cream cheese and jalapeno pepper in a bowl; set aside. Remove the strips from the marinade and lay out on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip. Preheat an outdoor grill for high heat and lightly oil grate. Remove the strips from the marinade and lay on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip. Fold the meat around the cream cheese mixture to form a ball. Wrap each ball with a slice of bacon. Secure bacon with water-soaked toothpicks or metal skewers. Cook on preheated grill until steak is no longer pink, about 4 minutes per side.

Best Football Dip Ever
1 pound ground beef
1 (8 ounce) package cream cheese, room temperature
1 (8 ounce) jar prepared salsa
1 (1 pound) loaf processed cheese food, sliced
package of taco seasoning.

Preheat the oven to 400 degrees F (200 degrees C). Place the ground beef in a large skillet over medium-high heat and season with taco seasoning. Cook, stirring to crumble, until no longer pink. Drain off grease. Spread the cream cheese in an even layer in the bottom of a 9 inch square baking dish (you can mix some of the taco seasoning in with the cream cheese, too). Spread a layer of salsa over the cream cheese, then cover with a layer of ground beef. Top with slices of processed cheese and cover the dish with aluminum foil. Bake for 15 minutes in the preheated oven, or until heated through. Serve hot.

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