Do you host or attend game day parties? Either way, you are likely making some game day food. If you’re like me, you search the internet, your favorite blogs or Pinterest for snacks and game day food. Some of my blogger friends and I have gathered some of our favorites for this game day round up. Although we are posting them during the football playoffs, they would be perfect for any game day gathering, basketball, NASCAR, hockey or your favorite sport. I hope you enjoy this collection of 21 recipes from some fabulous bloggers.
Up today for #CranberryWeek is this delicious appetizer for warm cranberry spread. I made it recently for a cocktails and croquet party I hosted for my brother and neighbors. While searching for recipe for this week, I went to one of my stand-by sites, Taste of Home. I found this recipe there. Our guests raved about it and said it was one of the best appetizers I’ve ever made. I found it was best served with crackers but cucumber or zucchini rounds would also be a good idea.
This is also the week 14 recipe in the 52 Week New Recipe Challenge. This dish will absolutely be made again and again.
- 1 package (8 ounces) cream cheese, softened
- 1 package (4 ounces) crumbled feta cheese
- 3/4 cup whole-berry cranberry sauce
- 1/3 cup slivered almonds, toasted
- 1/3 cup sliced green onions
- Assorted crackers
- Preheat oven to 350°. In a small bowl, mix cream cheese and feta cheese until blended. Spread into an ungreased 9-in. pie plate. Spread with cranberry sauce. Bake, uncovered, 15-20 minutes or until heated through. Top with almonds and green onions. Serve with crackers. Yield: about 2-1/4 cups.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:
- Apple-Ginger Cranberry Sauce from Palatable Pastime
- Broccoli Salad with Cranberries from Hezzi-D’s Books and Cooks
- Cranberry Blondies from Cindy’s Recipes and Writings
- Cranberry Caipirinha from Caroline’s Cooking
- Cranberry Oat Smoothie from Sew You Think You Can Cook
- Graavilõhe from Culinary Adventures with Camilla
- Cranberry Walnut Macaron with Orange Buttercream from A Kitchen Hoor’s Adventures
- Warm Cranberry Spread from Family Around The Table
Who doesn’t love pizza? I could serve my kids pizza everyday and they would be happy campers. So I decided to try a pizza twist and created pepperoni cheese pizza sliders. You may have read my posts about my amazing Florida Beef Council with Sunday Supper Movement trip in August. The Friday night of that weekend a number of my blogger friends and I had a slumber party of sorts. We rented a house and each made a dish to share. This was my contribution. It was so yummy my son asked me to make it again for the family. I was happy to oblige and he happily ate them. So when Sunday Supper decided to have a pizza event I knew it was time to share these pizza sliders on the blog.
Since then, I’ve made them a couple of times and mixed up the ingredients. This recipe could be a guideline for a starting point. Include your favorite pizza topping ingredients to customize them for your family or guests. These pizza sliders are perfect for snacking, game day, a sleepover or quick weekend lunch. The recipe easily doubles or triples depending on the number of people you need to serve.
- 1 package King's Hawaiian dinner rolls or other connected dinner rolls
- 1 1/2 cups pizza sauce
- 6 ounces pepperoni slices
- 12 thin slices of mozzarella cheese
- 1/2 cup thinly sliced onion
- 1/2 cup butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Preheat oven to 350 degrees F.
- Spray a 9 x 13 inch baking pan with cooking spray.
- In a small bowl mix together melted butter, garlic powder, onion powder and Italian seasoning and set aside.
- Slice rolls through the middle of the buns so there is a top and bottom half. Place bottom half in prepared baking pan. Top with 6 slices of mozzarella cheese. Top with half of the pepperoni slices and all the onion slices. Repeat with remaining cheese and pepperoni. Top with remaining half of rolls.
- Brush tops of rolls with melted butter mixture. Top with shredded mozzarella and grated Parmesan cheeses.
- Cover with foil and bake in preheated 350 degree oven for 10 - 15 minutes until cheese on top is melted and rolls are heated through. Remove from oven and slice rolls into slider portions along roll guides.
- Serve with additional pizza sauce for dipping, if desired.
Substitute Provoline for the Mozzarella
Thank you to Coleen Hill of The Red Headed Baker for hosting this week.
- Cauliflower Crust Pizza by Monica’s Table
- Cool Veggie and Ranch Pizza Appetizer by Positively Stacey
- Pepperoni Cheese Pizza Sliders by Family Around the Table
- Pizza Beef Wontons by Asian in America
- Pizza Potato Skins by Casa de Crews
- Cinnamon Roll Pizza by Recipes Food and Cooking
- Home Canned Pizza Sauce by What Smells So Good?
- Caramel Apple Dessert Pizza by The Foodie Affair
- Cheesecake Pizza by The Redhead Baker
- Coconut Macaroon Pizza by Pies and Plots
- Fresh Fruit Pizza by That Skinny Chick Can Bake
- Bacon Jam, Pear and Butternut Squash Pizza by Caroline’s Cooking
- Bagel Pizzas by And She Cooks
- BBQ Bacon Mango Pizza by Fantastical Sharing of Recipes
- Candy Corn Pizza by Palatable Pastime
- Chicago Deep Dish Pizza by Bottom Left of the Mitten
- Chicken Pesto Calzone by A Day in the Life on the Farm
- Chicken Pot Pie French Bread Pizza by A Kitchen Hoor’s Adventures
- Chicken Vegetable Pizza (Low-Carb) by My Life Cookbook
- Copycat UNO’s Pizza by Sew You Think You Can Cook
- Deep Dish Fondue Pizza by Momma’s Meals
- Deluxe Imo’s Pizza Lasagna Rolls by Crazed Mom
- Easy French Bread Pizza by Confessions of a Cooking Diva
- Everything Pizza Tartin by Sunday Supper Movement
- Fall Veggie Pizza by The Culinary Compass
- Gluten Free Curried Pumpkin Chicken Pizza by Gluten Free Crumbley
- Grilled Pepperoni and Sausage Pizza Wraps by Food Lust People Love
- Hawaiian Pizza Salad by Cricket’s Confections
- Homemade Pan Pizza by Cosmopolitan Cornbread
- Lahmacun (Turkish Pizza) by Curious Cuisiniere
- Lunchtime Pizza Muffins by Jane’s Adventures in Dinner
- Meatball Sub Pizza by Life Tastes Good
- Mexican Pizza by Moore or Less Cooking
- Mexican-Style Corn Tortilla Pizzas by Home Sweet Homestead
- Mom’s Family Style Cavatini by Powered by BLING
- Onion Tart by Wholistic Woman
- Philly Cheesesteak Flatbread Pizza by Family Foodie
- Pizza Grilled Cheese by Eat, Drink and Be Tracy
- Pizza Pot Pies by Brunch-n-Bites
- Pizza Steak Hoagie by The Freshman Cook
- Pizza Toscana by Cooking with Carlee
- Roasted Garlic and Spinach Pizza with Balsamic Onions by Helpful Homemade
- Rustic Bacon & Citrus Pizza by Gourmet Everyday
- Sausage and Peppers Pizza by Cindy’s Recipes and Writings
- Sausage Arugula Pizza by The Bitter Side of Sweet
- Shaved Brussels Sprouts and Bacon Grilled Pizza by Our Good Life
- Spinach and Feta Stuffed Pizza Bread by Mindy’s Cooking Obsession
- Supreme Breakfast Pizza by The Crumby Cupcake
- Taco Dip Pizza by Hardly a Goddess
- Tandoori Chicken Pizza with Fresh Basil and Mozzarella by Sue’s Nutrition Buzz
- The Mac Pizza by Seduction in the Kitchen
- Vegan Margherita Pizza by Simple and Savory
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
I’m kicking off apple week with this yummy appetizer that includes apples, brie, pecans and maple syrup. Ever since we returned from our summer vacation to New England I’ve been on an apple and maple kick. It’s a classic flavor combination as is apple and brie so why not combine them all with a few pecans for a fall appetizer? I chose the Granny Smith variety for this dish but you could certainly use Honey Crisp or Gala. Since the crescents bake for only about 10 minutes I wanted a variety that would hold up. Slice the apples into about 1/4 inch slices so as not to overpower the dish yet still keep the crunch. Using chopped pecans allows a little bit in each bite. Find the best maple syrup you can. Buy what you can afford but use REAL maple syrup, not pancake syrup. I promise you won’t be disappointed.
It is important to note that when you roll up the crescents, seal the ends…well. There were one or two that I did not pinch the ends very well and the gooey goodness of the brie oozed out.
- 1 package Pillsbury Crescents (8 pack)
- 1/2 wheel of Brie cheese, sliced into 1/2 inch slices (need 8)
- 1 Granny Smith apple, peeled, cored and cut to 1/4 inch slices (need 8)
- 1/8 cup chopped pecans
- 2 teaspoons pure maple syrup
- Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- Prepare crescents by separating at perforations and laying out on prepared baking sheet.
- Place an apple slice on the long end of each crescent, leaving a bit of room at the top to begin rolling. Top with a slice of brie and a few chopped pecans. Drizzle each crescent with 1/4 teaspoon of pure maple syrup. Gently roll up crescents starting with long end and pull corners to seal completely. They should be at least 2 inches apart on the baking sheet.
- Bake at 375 degrees for 10 minutes or until golden. Remove from baking sheet to serving dish. Serve warm.
Monday: Appetizers and Drinks
Apple Pie Martini by Amy’s Cooking Adventures
Apple Pie Smoothie by Feeding Big
Caramel Apple Float by Jolene’s Recipe Journal
Caramel Apple Martini by A Day in the Life on the Farm
Caramel Appletini by The Speckled Palate
Hot and Boozy Caramel Apple Cider by Love My Messy Messy Mess
Hot Fireball Apple Cider by Grumpy’s Honeybunch
Mulled Apple Shrub Mule by A Kitchen Hoor’s Adventures
Pumpkin Spice Crockpot Apple Sauce by I Say Nomato
Red Hot Apple Cider by New South Charm
Roasted Apple and Acorn Squash Soup by Caroline’s Cooking
Slow Cooker Caramel Apple Cider by Hezzi-D’s Books and Cooks
Tuesday: Main Dishes and Sides
Apple Cheddar Grilled Cheese by A Kitchen Hoor’s Adventures
Chicken Salad with Apples and Cranberries by Feeding Big
Chopped Apple Salad by A Day in the Life on the Farm
Fall Apples Become Yummy Applesauce for the Year by Crafty Mama in ME
Harvest Brats with Apple Slaw by Corn, Beans, Pigs and Kids
Sausage Stuffed Apples by A Palatable Pastime
Sage Pork Chops with Apple Pan Gravy by Amy’s Cooking Adventures
Scalloped Apples Casserole by Red Cottage Chronicles
Slow Cooker Apple Cider Pulled Pork by Cooking With Carlee
Southern Style Fried Apples by New South Charm
Wednesday: Sweet Treats
Apple Cinnamon Oatmeal Bread by Feeding Big
Apple Dumplings by A Palatable Pastime
Apple Oatmeal Cookies by Jolene’s Recipe Journal
Apple Pie & Cinnamon Things by Crafty Mama in ME
Apple Pie in a Jar by Grumpy’s Honeybunch
Baked Apples with Chocolate and Caramel by Hezzi-D’s Books and Cooks
Brown Butter Apples by Cricket’s Confections
Mini Apple Pie with Cheddar Crust by Amy’s Cooking Adventures
Nana’s Apple Pie by The Crumby Cupcake
Sparkling Cider Pound Cake by Family Around The Table
Thursday: Apple Projects
Apple Bacon Jam by Caroline’s Cooking
Friday: Anything Apple Goes
1 Minute Caramel Apple Dip by Corn, Beans, Pigs and Kids
Apple Cinnamon Shortcakes by Jolene’s Recipe Journal
Apple Crisp Shortbread Bars by Hezzi-D’s Books and Cooks
Apple Fritters by Grumpy’s Honeybunch
Apple Pie Skillet by A Day in the Life on the Farm
Caramelized Apple and Bacon Jam Crostini by Caroline’s Cooking
Creamy Peanut Butter Apple Dip by New South Charm
Grilled Cheese Sandwich with Apple and Peppered Bacon by Feeding Big
Smoky Apple Pulled Pork by Amy’s Cooking Adventures
I have a confession: I love beef. I could eat beef every single day and I would if my family would let me make it but they want variety. I do tend to get it on our menu at least twice a week. Steak on the grill is a menu staple and either meatloaf, spaghetti and meatballs or braised short ribs are the other menu favorites. I really never do much more than grill steak so when presented with the opportunity to participate in this amazing Florida Beef Council blogging event I had to apply. I’ll use leftover steak, if there is any, in a wrap for lunch or to top a salad for a meal. It was a fun challenge to create outside my comfort zone. You will find a wealth of beef information and recipes on the website plus a handy chart of the different cuts of beef.
If you’re a beef lover like me, I encourage you to follow Florida Beef Council on Pinterest, Instagram, Twitter and Facebook. I know you will find great recipes through the posts on their social media channels.
There are so many cuts of beef from which to choose but I’m a NY strip, filet or porterhouse girl. Hubby is a die-hard ribeye, preferably bone-in, guy, however, the one cut everyone in my family can agree upon is NY Strip. So I chose that for my dish.
Good for you!
I have always been a believer that beef is good for you and it really is. Here are 3 reasons why:
- A 3 ounce single serving of lean beef has an average of 150 calories and less than 10 grams of fat. That’s about the size of a smart phone.
- 50% of the daily recommended value of protein is in one serving of beef.
- Beef not only provides a complete, high quality protein but it contains high amounts of iron, zinc, vitamins B6 and B12 along with other key vitamins and minerals your body needs.
So, while everything should be enjoyed in moderation, don’t be afraid to put beef on your menu or serve to your guests. Well, speaking of guests, I developed this two-bite tapas recipe using beef, brie and onion jam. I’d never made an onion jam before so I was just winging it. The result was delicious. I should think about winging it more often. You’ll notice I did not toast both sides of the bread. When you toast both sides the bread becomes very crispy. Sometimes the toppings will fall of when the bread breaks after biting. I wanted a crunch with a bit of softness to the bread that wouldn’t fall apart.
- 1 NY Strip Steak
- 1 loaf French bread, cut into 1/2 inch slices
- Garlic Parsley Butter (Recipe Follows)
- Onion Jam (Recipe Follows)
- 7 ounce Brie wheel, sliced into 1/4 inch slices
- Prepare the steak for the grill. Let sit at room temperature for about 20 minutes. Brush with melted garlic parsley butter. Grill to medium-rare to medium. You want pink. Set aside to rest up to up to 10 minutes Once rested, slice into thin slices.
- Garlic Parsley Butter
- 1 stick unsalted butter, softened
- 4 cloves garlic, peeled and sliced
- 1/4 cup parsley leaves
- In a mini food processor combine all ingredients. Pulse until well combined and garlic and parsley are well chopped. Store in refrigerator until ready to use. Can be made in advance. Keeps in refrigerator for a couple of weeks.
- Onion Jam
- 1 tablespoon butter
- 3 tablespoons brown sugar
- 3 medium onions, thinly sliced (I used a mandoline to get paper thin, even slices)
- 4 garlic cloves, minced
- 2 tablespoons balsamic vinegar
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- In a large, nonstick skillet over medium heat, melt butter. Add sugar to pan and cook until sugar dissolves, about 1 - 2 minutes. Add onion and garlic to pan can cook until onions are tender, about 30 minutes, stirring occasionally. Add balsamic vinegar to mixture and cook 10 minutes longer or until golden brown, stirring frequently. Stir in salt and pepper. Remove onion jam to a bowl.
- To Prepare Brie:
- Cut wheel of Brie in half. Cut each half into quarters. Slice 1/2 in slices from each quarter.
- To toast the bread:
- Lay French bread slices on rimmed baking sheet Brush one side of each slice with melted garlic parsley butter. Place under the broiler until lightly browned. Do not turn. You only want to toast one side. Remove pan from oven and assemble canapés.
- To assemble canapés:
- On each slice of toasted French bread, stack a think slice of beef, top with Brie and about a tablespoon of onion jam. Assemble all slices and return baking sheet to a 325 degree oven to melt cheese, about 10 minutes but keep an eye on them. Serve immediately.
Finally, a few notes about this recipe: I had a short loaf of French bread hence I only got 18 slices. You may get more or less depending on your loaf. My NY Strip was just enough for the 18 slices and, therefore, I did not use the entire wheel of Brie. Save the remaining garlic parsley butter to top a grilled steak. It is my humble opinion that whoever invented putting a compound butter on a grilled steak was a genius. I also had onion jam leftover. Stored in the refrigerator, it will keep a few days.
Disclosure Statement: The post is sponsored by Florida Beef Council in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
- Balsamic Steak and Grilled Peach Salad by Casa de Crews
- Beef and Cheddar Risotto by My World Simplified
- Beef, Brie and Onion Jam Canapes by Family Around The Table
- Creamy Polenta with Shredded Beef Braised in a Tomato Wine Sauce by Girl Abroad
- Grilled Steak Fajita Quinoa Bowls by Katie’s Cucina
- Joe’s Special by Family Foodie
- Korean Bibimbap by The Crumby Cupcake
- Mini Beef Wellingtons by Cricket’s Confections
- Roast Beef Sliders topped with Smoked Gouda and Caramelized Onions by The Healthy Fit Foodie
- Spaghetti Squash and Meatballs Bowl by Having Fun Saving and Cooking
- Steak & Farro Rainbow Salad by Go Epicurista
- Steak and Eggs Benedict Crostini by Life Tastes Good
- Steak Frites by April Golightly
- Thai Noodle Steak Salad by Dessert Geek
- Vaca Frita Rice Bowl by Love and Confections
- Speaking Beef: A Handy Guide to International Beef Cuts by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.