This snack board is perfect for serving on any football game day -at home or tailgating! It’s easy to make and always a crowd-pleaser. 

I originally made this recipe on Super Bowl Sunday.

This year we watched The Puppy Bowl at home since Ashton works nights and the girls had no interest in the Super Bowl.

I still decided to make football themed snacks and everyone loved the show and the appetizers!

We had a great Sunday Funday together and we all loved our fun game day snack. 

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Football Snack Board

Ingredients

• 1/2 package about 25 sliced pepperoni or thin salami rounds
• 10-15 assorted crackers
• 2-3 dips and spreads like hummus mustard, French onion dip, tzatziki
• 30 dippers like chips pretzels, cheese crisps
• 1 small sliced cucumber
• 1 mozzarella cheese stick
• 2 small carrots peeled and sliced into sticks
• 20 slices assorted cheese squares or cubes
• 1/2 round sliced summer sausage or similar
• any other small fillers like nuts pickles, olives, and dried fruit

Instructions

• Start by choosing your board. A sturdy rectangle shaped board works best. I used a wooden cutting board.
• Add your pepperonis (or salami) to the center of the board. Lay out and overlap until you make a large football shape.
• Now add your sliced cheese , building around the football center.
• Next, add a row of summer sausage and rows of crackers and small section of pretzels or chips.
• I like to add two small bowls on two open corners of dips. I used hummus and mustard this time.
• Building around the bowls, add the sliced cucumbers and carrots.
• Finally add any fillers in the remaining open spaces. I like pickles, olives, and nuts.
• The last step is the peel the mozzarella stick into 4 strips and add to the center of the pepperoni football as stitching (one across and three down).
• Add any necessary spoons and spreaders and serve with small plates and napkins.
• Enjoy this fun spread on game day!

Start by choosing your board. A sturdy rectangle shaped board works best. I used a wooden cutting board.

Add your pepperonis (or salami) to the center of the board. Lay out and overlap until you make a large football shape.

I like to use 2-3 dips and spreads like hummus, mustard, French onion dip, and tzatziki.

I like to add two small bowls on two open corners of dips. I used hummus and mustard this time.

Peel the mozzarella stick into 4 strips. and add to the center of the pepperoni football as stitching (one across and three down).

Add to the center of the pepperoni football as stitching (one across and three down).

Now add your sliced cheese , building around the football center.

 Next, add a row of summer sausage and rows of crackers and small section of pretzels or chips.

 Building around the dip bowls, add the sliced cucumbers and carrots. 

Finally, add any fillers in the remaining open spaces. I like pickles, olives, and nuts. 

Add any necessary spoons and spreaders and serve with small plates and napkins.

Serve to your hungry family and watch it disappear!

A little bit of everything!

Enjoy this fun spread on game day!

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The best part of baking is always licking the beaters, right?!

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Dr Pepper Chocolate Fudge Football Cake

Ingredients

• 1 box chocolate fudge cake mix
• 1 12 ounce can of Dr Pepper soda
• chocolate fudge frosting optional
• white decorative icing optional

Instructions

• Preheat oven to 350 degrees.
• Add cake mix and one can of Dr Pepper soda to a large bowl.
• Mix until combined then pour into a greased baking dish. I prefer an extra thick cake so I used an 8x8 but 9x13 works too.
• Bake as directed on the cake mix box.
• Let cool then invert on a cutting board or platter.
• If you want to shape it like a football, I used a small football shaped bowl and cut out the 8x8 cake into a football shape.
• Frost with chocolate fudge frosting all over then add white icing football laces to the center of the cake.
• Notes: No eggs, water, or oil needed. You can use any canned soda you like.

Houseparty.com and Dr Pepper sent me products for review and use. 

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Game Day Crispy Old Bay Seasoned Chicken Wings

Makes 30-40 wings

Ingredients

• 3-4 lbs chicken wings defrosted, rinsed, and patted dry
• 6 tbsp lemon juice divided
• 7 tbsp Old Bay seasoning divided
• Vegetable oil for frying
• 2 cups flour
• 8 tbsp butter {1 stick} melted
• 2 tbsp parsley chopped plus more for garnish
• 1 lemon sliced for garnish

Instructions

• Heat vegetable oil in a heavy bottom skillet or a counter top deep fryer to 375 degrees.
• In a small bowl, combine 2 tbsp Old Bay seasoning and 1/4 cup lemon juice.
• In another bowl add flour and 4 tbsp Old Bay seasoning.
• Toss the wings in the bowl with the lemon juice mix then dredge in the flour mixture, shaking off excess.
• Deep fry wings, in batches, until golden about 10 minutes.
• In a large bowl add melted butter, parsley, 2 tbsp lemon juice, and 1 tbsp Old Bay seasoning.
• Immediately after removing the wings from the fryer toss and coat in the melted butter mix then remove to a paper towel lined plate.
• Serve warm garnished with chopped parsley and lemon wedges.

 

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I have fond memories of attending college football games with my Dad as a little girl. We would drive the three hours to Tallahassee on a weekend and go to an FSU game together. Even though I had no clue about the rules of football, I still enjoyed going. The atmosphere, the food, the excitement, and of course spending time with my Dad made it something I always looked forward too.
These days, with two little ones at home, my husband and I don’t attend many sporting events. But we still enjoying watching the games at home and cooking fun game day food for our friends and family who join us. Maybe we don’t tailgate, but we Homegate instead!

Today I am sharing the ultimate game day appetizer for all you hungry sports fans out there: Homegating Chili Cheese Tater Tot Dip. I made this easy baked dip with Wolf Brand Chili, tater tots, and two types of cheeses. There are so many delicious treats and eats I can come up with using Wolf Brand Chili and all of  ConAgra Foods brands! From nachos to chili potato skins or just simply a big bowl of hot chili with all the toppings! I am also a big fan of Manwich– check out my Turkey Sloppy Joe Cornbread Casserole. How about Hebrew National hot dogs? It wouldn’t be game day without a juicy hot dog, right? I am thinking Guacamole Dogs for next week’s game!
 My tummy is already growling!

My husband, Mr Montana Outdoors-man, was super excited when I brought home cans of Wolf Brand Chili from the store this week. Apparently it brought back teenage camping memories for him! He always packed a few cans of Wolf Brand Chili when he’d go on camping trips and he’d cook it in the can (remove the label first) right over the fire. Then he would wash the can and use it again in the morning for cooking an egg for breakfast. Then, of course, he took it one step further, and he would cut the can and roll it out to use as a plate! Mr Resourceful that man of mine!
At least he has good taste in chili, right?

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Chili Cheese Tater Tot Dip

Ingredients

• 14 oz can Wolf Brand Chili with or without beans
• 5 cups frozen tater tots about 65-70
• 1 1/2 cups cheddar cheese shredded
• 8 oz cream cheese cubed and softened
• 2 tbsp green onion diced
• salt/pepper to taste
• optional: tortilla chips for dipping

Instructions

• Preheat oven to 425 degrees.
• Spread frozen tater tots out on a baking sheet.
• Bake for 15 minutes until warm and crispy. Set aside to cool slightly.
• Turn oven down to 375 degrees.
• Meanwhile, in a medium saucepan add creamed cheese and 1 cup of shredded cheddar cheese.
• Cook, stirring, over medium low heat until melted and combined.
• Season with salt and cracked black pepper. Remove from heat.
• Spray a 9-inch glass pie plate or baking dish with nonstick cooking spray.
• Cover the bottom of the pie plate with tater tots, about 45.
• Using a spatula, pour the cheese mixture on top of the tots, spreading to cover.
• Now add the entire can of Wolf Brand Chili, spreading to cover the cheese.
• Using the remaining 25 or so tots, circle the edge of the pan.
• Sprinkle the 1/2 cup shredded cheddar on top of the tots.
• Place in the center of the oven and bake for 20 minutes.
• Remove from oven and sprinkle the top with diced green onions.
• Serve warm with chips for dipping or dip with the tater tots on top!

 

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Ingredients:

•  1 10oz package frozen chopped spinach, thawed and drained
• 1/2 small yellow onion, diced
• 1 clove garlic, pressed/grated
• 1/4 cup butter, melted and slightly cooled
• 1/2 cup mixed Italian cheese, shredded
• 1 cup dry boxed stuffing mix
• 3 eggs, beaten 

Directions:

1.  Preheat oven to 350 degrees.
2. Line 2 baking sheet with parchment paper or Silpat liner.
3. In a large bowl, whisk together eggs, butter, and cheese.
4.  Add onions, garlic, spinach, and stuffing and mix well.
5. Roll into small walnut sized balls and line on the baking sheet.
6. Bake for 20 min until crispy and lightly golden.

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 Game Day Southern Deviled Eggs

Makes 36 deviled eggs

Ingredients

• 18 large eggs hard boiled and shells removed
• 1/2 cup plain non fat or low fat Greek yogurt
• 1 tablespoon yellow mustard
• 2 tablespoons pickle juice
• 1 teaspoon cayenne
• 1/8 teaspoon white pepper
• salt to taste
• 1/4 cup diced dill pickles
• 4 tablespoons pickled okra approx, chopped as a garnish
• smoked paprika for garnish

Instructions

• Peel the eggs and halve lengthwise. I like to use a string of floss or thread to cut the eggs in half  (see pic below!) but a sharp pairing knife works well also.
• Remove the yolks and mix in a bowl with the yogurt, mustard, pickle juice, cayenne, salt and pepper, and diced pickles.
• Spoon generous portions into the egg white halves.
• Garnish with a slice of pickled okra and a dash of paprika.

Do you know how I make the perfect boiled egg? Well, everyone has a
different way of doing it but I start with the eggs in a large pot of
cold water, add a tsp of salt to prevent the eggs from cracking and
bring it to a boil. Then boil them for 12 minutes. Then remove from the
stove and put the eggs in a ice water bath.

Here’s a trick to slicing an even cut on your eggs:  use non flavored floss or thread! It slides right across. But of course you can always use a sharp pairing knife too!

 

 

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