Prepared with the Big Game Day Collection (Item: 101057)
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Beer Cheese Fondue
Garlic Parmesan Chicken Bites
Perfectly Potato Cheddar Soup Mix
3 cups water
12 oz. beer
4 oz. cream cheese, cubed
1 cup shredded Monterey Jack cheese
¼ tsp. Seasoned Salt
Baguette slices
Grapes
Apple slices
Little smoked sausages, cooked
1½ cups creamy ranch dressing
6 Tbsp. Garlic Parmesan Wing Sauce
2 lbs. boneless skinless chicken breasts, cut into 2-inch cubes
Crunchy Sesame Pretzel Breading
1 cup grated Parmesan cheese
2 tsp. Garlic Pepper Seasoning
Combine Perfectly Potato Cheddar Soup Mix, water and beer in
a large saucepan over medium heat. Bring to a simmer, stirring
occasionally; simmer 30 minutes. Cool slightly.
In another gallon resealable bag, combine Crunchy Sesame Pretzel
Breading (reserving 1½ Tbsp. for Stuffed Buffalo Mushrooms recipe),
cheese and Garlic Pepper Seasoning; seal. Refrigerate both bags
and container several hours or overnight.
Transfer to a blender (in batches, if needed) and blend until smooth.
Pour back into pan. Stir in cheeses and Seasoned Salt. Continue
simmering until melted and smooth, stirring constantly.
Transfer to a fondue pot or slow cooker on warm. Serve with bread
slices, grapes, apple slices and little smoked sausages.
Makes 12 servings.
Make-Ahead Tip: Make fondue up to 2 days ahead. Cool and
refrigerate. When ready to serve, transfer to a saucepan and reheat
over low heat, stirring frequently.
Combine ranch dressing and Garlic Parmesan Wing Sauce in a small
bowl. Place half in a storage container and half in a gallon resealable
bag. Add chicken to bag; seal and toss to coat.
Preheat oven to 400°. Add 4-5 pieces of chicken to pretzel breading
bag. Shake to coat. Remove and place on a large greased baking
sheet. Repeat with remaining chicken.
Bake 12-15 minutes or until internal temperature reaches 165°. Serve
with reserved Garlic Parmesan ranch dipping sauce. Makes 12
servings.
Football Truffle Cupcakes
12 paper cupcake liners
Absolutely Almond Pound Cake Mix™
¾ cup (1½ sticks) melted butter
1 cup water
12 milk chocolate truffles, nuggets or kisses, unwrapped
16 oz. container white frosting
½ tsp. green food coloring
1 cup white chocolate chips, melted
24 pretzel sticks
12 chocolate covered almonds
White decorating icing
Preheat oven to 325°. Place paper liners in a 12-count muffin pan. Prepare
Absolutely Almond Pound Cake according to package directions using
butter and water.
Divide batter among paper liners. Press truffles into batter. Bake 20-25
minutes or until toothpick inserted into edge of cupcakes (missing truffle)
comes out clean. Cool completely.
Combine white frosting and green food coloring in a small bowl; frost
cupcakes. Place melted chocolate chips in a resealable storage bag; seal.
Cut a small tip off the corner. Using chocolate, glue 4 pretzel sticks together
creating a goal post; repeat with remaining pretzels. Set aside to dry. Pipe
white chocolate lines on almonds creating football laces.
Use white decorating icing to draw lines on cupcakes creating yard lines.
Place almonds on cupcakes; place goal posts on half the cupcakes.
Tip: Gently press the tip of a fork into the frosting to create a grass-like effect.
Buffalo Chicken Nachos
Lip Smackin' Sliders
2 medium tomatoes, chopped
¼ cup chopped celery
¼ cup Simply Salsa™ Mix
1 packet Buffalo Chicken Warm Dip Mix
8 oz. pkg. shredded Monterey Jack cheese, divided
¾ cup half & half
12 oz. pkg. tortilla chips
3 cups torn deli rotisserie chicken or cooked chicken
cup crumbled blue cheese
Fresh jalapeño slices (optional)
Salted Pretzel Roll Mix
3 cups warm water
3 Tbsp. baking soda
2 lbs. ground beef
½ cup + 2 Tbsp. Garlic Parmesan Wing Sauce, divided
1½ tsp. Garlic Pepper Seasoning
14 tomato slices (about 2-3 medium tomatoes)
28 cucumber slices (about 1 cucumber)
¾ cup blue cheese dressing
Combine tomatoes, celery and Simply Salsa™ Mix in a small bowl; toss.
Let stand 30 minutes.
Preheat oven to 400°. Combine Buffalo Chicken Warm Dip Mix,
1 cup Monterey Jack cheese and half & half in a small saucepan over
medium heat. Bring to a simmer, stirring frequently; simmer
2-3 minutes.
Place tortilla chips on a large greased baking sheet; top with chicken,
buffalo sauce, remaining Monterey Jack cheese and blue cheese.
Bake 20 minutes or until cheese is melted and slightly browned. Top with
salsa. Garnish with jalapeño slices, if desired. Makes 12 servings.
Prepare Salted Pretzel Roll Mix according to package directions with
water and baking soda, making 14 rolls.
Combine ground beef, 2 Tbsp. Garlic Parmesan Wing Sauce and
Garlic Pepper Seasoning in a large bowl; mix until just combined.
Form into 14 patties.
Heat large skillet over medium-high heat; add patties and cook 2-3
minutes per side or until desired doneness. During the last minute of
cooking, baste both sides with ½ cup Garlic Parmesan Wing Sauce.
Place tomato and cucumber slices on the bottom half of pretzel rolls,
top with burgers and blue cheese dressing. Drizzle with additional
Garlic Parmesan Wing Sauce, if desired. Makes 14 sliders.
Serving Suggestion: Shape rolls into footballs and score tops with a
knife or scissors, creating the laces of the football.
Rustic Herb Parmesan Snack Mix
5 cups crispy corn snacks, such
as Bugles®
4 cups mini pretzels
4 cups Cheddar cheese crackers
3 cups oyster crackers
3 cups roasted garlic rye chips
½ cup (1 stick) melted butter
½ cup grated Parmesan cheese,
divided
3 Tbsp. Worcestershire sauce
1½ Tbsp. Rustic Herb Seasoning
1 tsp. Garlic Pepper Seasoning
Preheat oven to 250°. Combine crispy corn snacks, pretzels, cheese
crackers, oyster crackers and rye chips in a large roasting pan.
Combine butter, ¼ cup cheese, Worcestershire sauce, Rustic Herb
Seasoning and Garlic Pepper Seasoning in a small bowl. Drizzle over
snack mixture, toss well to coat.
Bake 45-60 minutes, stirring every 15 minutes. Cool 5 minutes. Toss with
remaining ¼ cup Parmesan cheese. Cool completely. Store in an
airtight container. Makes about 19 cups.
Mississippi Mudslide Mock-tails
Mudslide Frozen Drink Mix
2 cups chocolate ice cream
1½ cups 2% milk
Aerosol whipped cream
Chopped pecans, toasted
Chocolate sauce
Combine Mudslide Frozen Drink Mix, ice cream and milk in a blender
or food processor. Blend until smooth. Freeze 30 minutes.
Stir. Divide among 6-8 mason jars or low ball glasses. Garnish with
whipped cream, pecans and chocolate sauce. Makes 6-8 servings.
Sausage & Cheese Stuffed
Breadstick Twists
Sun-Dried Tomato Flatbread Mix
¾ cup warm water
2 Tbsp. olive oil, divided
1 cup shredded mozzarella cheese
¾ cup whole milk ricotta cheese
2 tsp. Rustic Herb Seasoning
8 oz. mild Italian sausage, cooked and crumbled
Preheat oven to 400°. Prepare Sun-Dried Tomato Flatbread Mix
according to package directions with water and 1 Tbsp. oil. Roll into
an 18 x 12 rectangle.
Combine mozzarella and ricotta cheeses in a small bowl. Stir in Rustic
Herb Seasoning. Spread over half the dough along the long edge.
Top cheese with sausage. Fold dough in half the long way.
Using a pizza cutter or knife, cut stuffed dough into 12 strips. Twist
each strip several times and place on a large greased baking sheet.
Lightly brush with remaining 1 Tbsp. olive oil and sprinkle with desired
amount of sun-dried tomato seasoning packet. Bake 16-18 minutes
or until lightly browned. Makes 12 servings.
Stuffed Buffalo Mushrooms
2 (14 oz.) pkgs. gourmet stuffing mushrooms, stems removed
and reserved
1 Tbsp. avocado oil or olive oil
½ head cauliflower, grated (about 2 cups)
½ cup diced celery
½ cup diced onion
½ cup diced reserved mushroom stems
¼ tsp. Seasoned Salt
1 packet Buffalo Chicken Warm Dip Mix
4 oz. Neufchâtel light cream cheese
½ cup nonfat plain Greek yogurt
1½ Tbsp. Crunchy Sesame Pretzel Breading
Preheat oven to 400°. Place mushrooms in a greased 9 x 13 baking
dish; set aside.
Heat oil in a large skillet over medium-high heat. Add cauliflower,
celery, onions and diced mushrooms. Sprinkle with Seasoned Salt;
sauté until vegetables are tender, about 6-8 minutes.
Stir in Buffalo Chicken Warm Dip Mix, cream cheese and yogurt;
cook until cheese is melted. Divide among mushroom caps; sprinkle
with Crunchy Sesame Pretzel Breading. Bake 20-25 minutes, or until
mushrooms are softened. Makes about 22-24 mushrooms.
Score!
Check out our Pinterest boards
for more ideas and inspiration!
Free printable: penalty
flag sign.
Creamy Avocado Dip
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3 Tbsp. Simply Salsa™ Mix
2 Tbsp. water
3 ripe avocados, pitted and peeled
1 medium tomato, chopped
¼ cup sour cream
Assorted fresh vegetables (bell pepper slices, cucumber wedges,
fresh pea pods, celery sticks, carrot sticks)
Combine Simply Salsa™ Mix and water in a small microwave-safe
bowl; microwave 30 seconds. Cool.
Combine avocados, tomato, sour cream and salsa mixture in a
large bowl; mash and stir until well combined and reaches desired
consistency. Salt and pepper to taste. Serve with assorted fresh
vegetables. Makes about 2 cups.
Use the tip of a fork to
create the look of grass.
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Add stitch marks using
masking tape.
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Score these printable touch
down flags.
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Serving Suggestion: Spoon dip in disposable shooter cups. Stand
assorted vegetables upright in dip.
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