More Game Day Recipes/Appetizers/Soups


SUPER cold outside today (18 on thermometer, but with wind chill – feels like 2 degrees F. – BRrrrrrrr!) Had to go get gas & milk today so made it a super-quick trip. Trying out my new crockpot today with a big pork roast, carrots & potatoes; sprinkled a dry envelope of onion soup mix over the top & let ‘er cook – yum!

LOTS of recipes (as you see in the title) so I’ll just get down to sharing!


5-Ingredient Nutella Banana Bread

2 1/2 C. Nutella, divided
2 large eggs
3 large over-ripe bananas
1/2 C. heavy cream, divided
pinch salt
1 1/2 C. self rising flour

Preheat oven 350 degrees F.
Spray a loaf pan with nonstick
spray. In large bowl beat 2 C.
Nutella & eggs until well combined.
Peel/mash bananas & add to
nutella mixture along with half
of the heavy cream – mix until
smooth. Add salt & fold in flour,
half cup at a time – stir until no
white clumps remain. Pour mixture
into prepared pan & bake 65 minutes;
when a wooden toothpick inserted into
center comes out clean, it’s baked. Let
cool in pan 30 minutes; remove from
pan & cool completely on wire rack.

In medium bowl whisk remaining nutella
& heavy cream. Use a spoon to drizzle glaze
over bread – allow drizzle to set a few minutes
before slicing. Makes 1 loaf


Jalapeno Popper “Pigs in a

18 jalapeno peppers
36 ‘Lil Smokies” or cocktail
8 oz. cream cheese, room temp.
6 oz. Extra sharp Cheddar cheese,
flour (for dusting)
3 sheets puff pastry, thawed
1 large egg
kosher salt, for sprinkling (optional)
marinara sauce heated, for dipping

Preheat oven 400 degrees F.
Line 2 baking sheets with
parchment paper. Cut tops off
jalapeno peppers then slice each
in half lengthwise- use a spoon
to remove seeds & membranes
(discard them). Place 1 wiener on
each scooped out half & cut
each pepper to length of sausage.
In medium bowl mix cream cheese
& Cheddar cheese until well
combined. One at a time, remove
sausages from peppers & fill each
pepper segment with cheese mixture;
replace sausage on pepper. In small
bowl whisk egg. On a lightly floured
surface unroll 1 puff pastry sheet.
Cut it into 6 equal strips then cut
each strip in half, cross-ways, to
create 12 equal-sized pieces. Roll
each stuffed pepper in 1 strip then
seal with beaten egg. Place wrapped
pieces on baking sheets – repeat with
all sausages/peppers/puff pastry
sheets. Brush tops of pieces with
remaining egg & sprinkle tops lightly
with salt. Bake 25-30 minutes until
lightly browned. (NOTE: Some of
cheese filling will spill out-it’s ok)
Allow the ‘poppers’ to cool slightly
on sheets then use a knife to gently
scrape away cheese that’s oozed out.
Serve warm with marinara sauce for
dipping. Makes 36


Chicken Fajita Nachos

2 green peppers, seeded/sliced
into thin strips
2 red peppers, seeded/sliced
into thin strips
1 red onion, sliced
3 cloves garlic, minced
2 T. olive oil
2 C. rotisserie chicken
1 (1.25 oz) pkg. fajita seasoning mix
1-2 T. taco seasoning mix
1/4 C. water
juice of half lime

tortilla chips
2 C. Mexican-blend shredded cheese

Preheat oven 400 degrees F.
Heat large, deep skillet over medium-
high heat; add oil & allow to heat.
Add veggies & cook until crisp-tender,
stirring occasionally (NOTE: If they
get dark on the outsides & not cooking
on insides, add a bit of water to create
some steam). Add shredded chicken to
pan. In glass measuring cup mix pkg.
fajita seasoning, 1 T. taco seasoning &
1/4 C. water – add to skillet & stir to
combine. Add juice of half lime to pan;
stir & taste; add more taco seasoning
if you think it needs more flavor. Allow
pan to simmer 2-3 minutes; remove
from heat.
Line a large cookie sheet with foil & spray
with nonstick spray. Spread tortilla chips
in pan evenly, overlapping some. Carefully
spoon fajita  mixture over chips & sprinkle
with cheese. Bake until cheese melts,
2-3 minutes.
Serves 5-6

Creamy Roasted Tomato/Bacon Dip

1 lb. bacon
1 C. diced onion
2 T. garlic, minced
2 (14.5 oz, ea) cans (Hunts) Fire-
roasted diced tomatoes
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tsp. dry thyme
1 tsp. dried oregano
1 (8 oz) tub softened whipped
cream cheese
1 C. Colby-Jack cheese, shredded
1/2 C. Romano cheese, grated
1 French bread baguette
2 T. olive oil

Cook bacon crisp in large oven-
proof saute pan – reserve 2 T. bacon
fat (discard remaining or save for
another recipe). Crumble bacon into
small pieces.

Preheat oven 425 degrees F.

Reheat the 2 T. bacon fat over medium
high heat; add onions & cook 3 minutes;
add garlic & cook 1 more minute. Add
2 cans tomatoes with juice & salt/pepper/
thyme & oregano. Stir then place pan in
oven & roast 30 minutes, stirring halfway
through cooking time. Remove from oven &
lower oven heat to 375 degrees F. Mix
cream cheese, Colby-Jack & Romano
cheeses in medium bowl. Mix in all but
1/4 C. crumbled bacon. Spray a 5 C.
(volume) casserole dish with nonstick spray.
Pour tomato mixture into dish then spread
cheese/bacon mixture on top – does not
need to be spread to the edges. Bake
45 minutes uncovered.
While mixture is baking, slice baguette on
bias into half-inch slices; brush both sides
of each slice with oil & grill on ribbed
grill pan a few minutes on each side.
Remove dip from oven; sprinkle top
with reserved crumbled bacon & serve
with toasted baguette slices.
Serves 8-10


Buffalo Chicken Lasagna

1 T. canola oil
1 1/2 lb. ground chicken
1 small onion, chopped
1 rib celery, finely chopped
1 large carrot, grated
2 cloves garlic, minced
1 (14 1/2 oz) can diced tomatoes,
1 (12 oz) bottle Buffalo wing sauce
1/2 C. water
1 1/2 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
9 lasagna noodles
1 (15 oz) carton ricotta cheese
1 3/4 C. (7 oz) crumbled blue
cheese, divided
1/2 C. minced parsley
1 egg, lightly beaten
3 C. (12 oz) shredded mozzarella
2 C. (8 oz) shredded white Cheddar

In Dutch oven heat oil over medium
heat. Add chicken, onion, celery & carrot;
cook & stir until meat is no longer pink
& veggies are tender. Add garlic, cook
2 minutes longer. Stir in tomatoes, wing
sauce, water, Ital. seasoning, salt/pepper –
bring to boil. Reduce heat, cover & simmer
1 hour.
Cook noodles accordg to pkg. directions;
drain. In small bowl mix ricotta cheese,
3/4 C. blue cheese, parsley & egg.

Preheat oven 350 degrees F.
Spread 1 1/2 C. sauce in greased 9 X 13
baking dish – layer with 3 noodles,
1 1/2 C. sauce, 2/3 C. ricotta mixture,
1 C. mozz., 2/3 C. Cheddar & 1/3 C. blue
cheese – repeat layers twice.
Bake, covered, 20 minutes. Uncover,
bake another 20-25 minutes until bubbly
& cheese is melted. Let stand 10 minutes
before serving. Serves 12


Easy Taco Soup

1 lb. ground beef
1 C. chopped onion
1 T. chopped garlic
1 (15 oz) can chili beans in
1 (15 oz) can pinto beans,
2 C. frozen corn OR 1 (15 oz)
can corn, drained
1 (15 oz) can diced tomatoes
in juice
1 quart beef broth
1 C. tomato juice
1 (4 oz) can chopped green chilies
1/3 C. taco seasoning
3 (3.5 oz, ea) pkgs. finely shredded
Cheddar Cheese
2 T. sour cream
handful tortilla chips, crushed

Brown beef, onions & garlic in a
soup pot until onions soften; drain.
Stir in chili beans with sauce, pinto
beans, corn, diced tomatoes & liquid,
beef broth, tomato juice, green chilies &
taco seasoning – bring to boil then reduce
heat to Low. Cover & simmer 30 minutes.
Remove from heat; whisk in sour cream
& cheese until cheese melts & is all
mixed in. DO not let sour cream or cheese
boil. Serve hot with a few crushed tortilla
chips on top (for garnish, if desired)
Serves 10-12


Spinach Dip Crescent Roll Appetizers

2 T. butter
1 C. chopped green onion
(about 1 bunch – white & green parts)
2 cloves garlic, minced
1 C. chopped red bell pepper (1 large)
1 (10 oz) pkg. frozen chopped spinach,
thawed/well drained
1 (8 oz) pkg. cream cheese, softened
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. paprika
1/8 tsp. crushed red pepper
1/3 C. mayonnaise
1 T. lemon juice
1/2 C. chopped water chestnuts
1/2 C. shredded Parmesan cheese
2 pkgs. refrigerated crescent rolls

Preheat oven 375 degrees F.
Melt butter in saute pan over medium
heat; add gr. onion, bell pepper & garlic.
Saute until limp, 3-4 minutes. Add
spinach & cream cheese – stir mixture
& blend in cr. cheese until cr. cheese is
melted. Stir in seasonings, mayonnaise,
lemon juice, water chestnuts & Parmesan –
remove from heat. Unroll one pkg. crescent
rolls & place on a baking sheet. Using your
fingers, gently press seams together to seal.
Spread spinach mixture evenly over dough,
leaving about 1/2 inch border around edges.
Unroll remaining dough & place on top of
spinach mixture – press edges together to
seal then gently press seams together.
Bake 20-25 minutes until dough is golden
brown. Cut into small squares & serve.

NOTE: Using a pizza cutter makes cutting
quick & easy


Beer Cheese Soup

4 T. butter
1 small onion, diced
2 cloves garlic, minced
1/2 C. flour
1/2 tsp. salt
1/2 tsp. black pepper
3/4 tsp. dry mustard
1 bottle of beer
2 C. chicken stock
2 C. milk (don’t use skim)
6 oz. sharp white Cheddar
cheese, grated
6 oz. yellow Cheddar cheese,
2 tsp. Worcestershire sauce
2 C. cooked, diced ham (warmed)

cooked/chopped bacon
chopped green onions
shredded cheese

Heat large stock pot over medium
heat & add butter – melt. Add onion
& garlic, saute 5 minutes until softened
& slightly golden. Whisk in flour, salt/
pepper & dry mustard – cook 3-4 minutes
until flour is golden. Add beer & stirring
constantly, cook until mixture thickens
somewhat, about 2 minutes. Add
chicken stock & milk; stir to combine.
Bring to boil, reduce heat immediately
to a simmer & cook 5-10 minutes until
soup thickens. Remove from heat &
stir in shredded cheeses & Wors. sauce.
Pour into bowls, garnish with ham, bacon,
green onions or additional cheese &
serve immediately. Serves 6

Ham & Cheese Sliders
(party food)

24 King’s Hawaiian rolls
24 slices smoked or baked deli
6 slices (Sargento) Havarti
sliced cheese, quartered

Poppy Seed Sauce:

1 T. poppy seeds
1 1/2 T. yellow mustard
1/2 C. butter, melted
1 T. minced shallot or onion
1/2 T. Worcestershire sauce

Preheat oven 350 degrees F.
Cut each roll in half & spread
mayo on each side of roll. Fold
a slice of ham in half, then in
half again – place on roll. Top
with small slice Havarti & place
roll top back on to form sandwich-
repeat with all rolls. Place rolls
close together in 9 X 13″ baking
pan until completely full. (more
than one batch may be needed to
make all 24 – poster was able to
fit 15 in pan). Whisk all sauce
ingredients together & brush on
rolls generously – let rolls stand
until butter has set up a bit.

Bake 12-15 minutes (see below)
For toasted bun: bake uncovered
For softer rolls: cover pan with foil

Rolls can be made a day ahead &
stored in fridge until ready to bake


Apple Pie Dump Cake

1 (21 oz) can apple pie filling
1 (16.5 oz) box white cake mix
3 eggs
1/2 C. vegetable oil
1/3 C. chopped walnuts
1/4 C. light brown sugar
1/2 tsp. ground cinnamon

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In large bowl
place pie filling; break up into
pieces using a spoon. Add cake
mix, eggs & oil – beat 1-2 minutes
using elec. mixer until well blended;
spread batter into prepared pan.
In small bowl combine nuts, sugar &
cinnamon – sprinkle mixture evenly
over batter. Bake 40-45 minutes
until golden brown on top. Cool in
pan at least 15 minutes before
serving. Serves 16



Will try to post more game day recipes
tomorrow; stay warm/safe & happy –




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One CommentLeave a comment

  1. Wow you were a busy girl copying recipes.

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