Favorite football foods for a super weekend

January 30, 2019

Huddle up to the armchair quarterbacks and get the game plan for the biggest football game in America as the New England Patriots and Los Angeles Rams compete in the Super Bowl with kickoff at 6:30 p.m. Sunday, Feb. 3, at Mercedes-Benz Stadium, Atlanta, Ga

Score tasty touchdowns or field goals without penalties of personal foul, interception, out of bounds or off sides with this recipe from Bush’s:



1 (28-ounce) can Bush’s maple and cured bacon baked beans


3 tablespoons olive oil

3 cloves garlic, chopped

1 teaspoon garlic powder

Salt and pepper

1 each large plastic resealable bag


10 each chicken wings

1/4 cup hot sauce



3/4 cup sour cream

1/2 teaspoon yellow mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1/3 teaspoon garlic powder

1/3 teaspoon Worcestershire sauce

1 cup mayonnaise

4 ounces crumbled blue cheese

Celery or cut up raw vegetables of choice, optional

For Marinade: In large bowl, mix together marinade ingredients. Pour into large plastic resealable bag and set aside.

For Chicken Wings: Rinse wing pieces in cold water and dry with paper towel. Place wings in bag of marinade. Shake to evenly coat and refrigerate 30 minutes to overnight.

Set clean, well-oiled grill to medium heat. When grill is hot, using tongs, place wings on grill diagonally to prevent wings from falling through grill grates. Cook 15 minutes, rotating every 2-3 minutes until internal temperature is at least 165 degrees.

For Homemade Blue Cheese Dressing: While wings are cooking, in small bowl mix together sour cream, mustard, salt, pepper, garlic powder and Worcestershire sauce with handheld mixer 2 minutes on low speed. Add mayonnaise and blend 30 seconds on low speed. Add cheese and mix 2-4 minutes on low or medium speed, depending on desired creaminess of dressing. Set aside.

For Chicken Wings: Using tongs, remove wings from grill and place in large bowl. Use caution as wings will be hot. Cover wings with hot sauce and toss to evenly coat. For spicier wings, add additional hot sauce to taste. Serve with baked beans, Homemade Blue Cheese Dressing and optional sides, as desired.

This dip designed for any half-time event is provided by Taste of Home:


1 (8-ounce) package cream cheese, softened

1 cup sour cream

3/4 cup mayonnaise

1 pound ground beef

1 envelope taco seasoning

1 (8-ounce) can tomato sauce

2 cups shredded cheddar or Mexican cheese blend

4 cups shredded lettuce

2 medium tomatoes, diced

1 small onion, diced

1 medium green pepper, diced

Tortilla chips

In small bowl, beat cream cheese, sour cream and mayonnaise until smooth. Spread on 12- to 14-inch pizza pan or serving dish. Refrigerate 1 hour. In saucepan over medium heat, brown beef; drain. Add taco seasoning and tomato sauce; cook and stir 5 minutes. Cool completely. Spread over cream cheese layer. Refrigerate. Just before serving, sprinkle with cheese, lettuce, tomatoes, onion and green pepper. Serve with chips.

Allrecipes.com counts this recipe as a favorite for game-day:


3 pounds bacon, cut into 1/2-inch pieces

6 cups sour cream

1/2 pound shredded extra-sharp Cheddar cheese

1 cup green onion, chopped

1 pinch cayenne pepper

Freshly ground black pepper to taste

1/4 cup sour cream, or as needed

Place bacon in large skillet over medium-high heat; cook, turning occasionally, until evenly browned and crisp, about 10 minutes. Pour bacon into colander set over bowl to drain and cool to room temperature; finely chop cooled bacon. Stir 6 cups sour cream, Cheddar cheese, 1 cup chopped green onion, cayenne pepper, and black pepper together in a large bowl until well-mixed. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour. Spread sour cream mixture into football shape in center of serving platter. Spread bacon over top to resemble the outside of a football. Place 1/4 cup sour cream in piping bag; pipe 1 line on each end of “football” and 1 set of “laces” down center of “football.” Spread 1 1/2 cups chopped green onion around “football” to resemble “grass.”

While awaiting the review on the ‘called’ penalty, one can chew on this recipe by Betty Crocker Kitchens:



1 1/2 cups shredded Cheddar cheese

1/4 cup mayonnaise or salad dressing

1/4 cup sour cream

1 (11-ounce) can vacuum-packed whole kernel corn or whole kernel corn with red and green peppers, drained

10 (6-inch) flour tortillas

10 (1-ounce) slices deli fully cooked ham

Cilantro sprig, if desired

Mix cheese, mayonnaise, sour cream and corn. Top each tortilla with 1 slice ham. Spread 2 tablespoons corn mixture over ham. Top with cilantro. Roll up.

After the winning touchdown, this recipe by Pillsbury can end the evening:


2 ounces cream cheese, softened

1/4 cup Red Hot sauce or red pepper sauce

1 1/4 cups chopped shredded deli rotisserie chicken

3/4 cup shredded mozzarella or Cheddar cheese

1 (16.3-ounce) can refrigerated buttermilk biscuits

1 egg

1 tablespoon milk

2 tablespoons softened cream cheese, for football laces

Heat oven to 350 degrees. Line 2 cookie sheets with cooking parchment paper. In small bowl, mix 1/4 cup cream cheese and sauce until smooth. Mix in chicken and shredded cheese just until combined. Separate dough into 8 biscuits; cut each crosswise in half with serrated knife for total of 16 biscuit rounds. On work surface, press each half into 4 1/2--inch circle; add rounded tablespoon of chicken mixture to center of each circle. Fold biscuit over filling; press edges with fork to seal. Using pizza cutter or sharp knife, trim forked edges of excess dough to look like football, and place on cookie sheet. In small bowl, beat egg and milk; brush egg mixture on top of dough. Bake 16 to 19 minutes or until golden brown. In small, resealable freezer bag, add 2 tablespoons softened cream cheese, and cut small corner from one end of bag. Squeeze 1 line of cream cheese crosswise and 4 lines lengthwise to make laces of football on top of each calzone. Serve warm.

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