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.
While perusing one of my Pioneer Woman cookbooks I came across this easy recipe. My family LOVES fried cheese and if it’s on a menu we usually order it. Even my picky eater enjoys it. I’ve always wanted to make it at home but never really knew how. I knew it started with mozzarella sticks like my boys often have for snacks but that’s about it. The original recipe makes 32 pieces which was too much for us to snack on this afternoon so I scaled it back to about 16 pieces.
This is my smaller version. If you are making it for more people figure 4 to 5 cheese sticks per person and adjust the flour, egg and Panko accordingly. For the 16 I made I used only one egg and about 1/8 of a cup of milk. The recipe is easily doubled.
Our favorite pasta sauce is Bertolli Vidalia Onion and Garlic. It’s what I had on hand today to use instead of marinara sauce. Use what you like or what you happen to have in your pantry.
Don’t substitute regular breadcrumbs for the Panko. The Panko gives them a nice crunch and texture.
This recipe is definitely a keeper and will certainly be made again and again. A perfect snack for movie night, game night or a lazy Sunday afternoon. It was a big hit with the boys and I can see myself making loads of these when they are teenagers and have friends over. It’s really that easy.
- 8 pieces of Mozzarella string cheese, removed from their wrappers and cut in half
- 1/2 cup all-purpose flour
- 1 egg
- 1/8 cup milk
- 1 cup Italian seasoned Panko breadcrumbs
- Canola oil or Vegetable oil, for frying
- Marinara or your favorite pasta sauce, for dipping, about 1 cup
- Place the flour in a bowl, Panko in a bowl and mix the egg with milk in yet a separate bowl. Dip mozzarella sticks in the flour, tapping to remove excess, then the egg and finally the Panko. Place on a baking sheet. Repeat with each cheese stick, pressing the Panko gently to make it stick. (You may need to add a bit more Panko if it becomes too wet and doesn't stick.) You need to make sure the cheese is coated well. Once you have all of your cheese sticks dipped and dredged and on the baking sheet, place in freezer for about 20 minutes. This will really make the coating stick so don't rush or skip this part. About 5 minutes before they are ready to come out of the freezer heat about 1 1/2 inches of oil in a fry pan. In a small saucepan, heat the marinara sauce.
- Once the oil is hot, gently place frozen cheese sticks into the oil, a few at a time so as not to crowd the pan or cool the oil too much. Turn them with tongs to keep them from burning. They should be a golden brown. If the cheese starts to ooze out it's time to remove them to a paper towel lined plate. They should be fried no longer that about 3 - 4 minutes total. They were not stringy like I've had in restaurants but delicious all the same.
Adapted from: The Pioneer Woman Cooks - Food From My Frontier
Cranberry BBQ Wings are a great game day appetizer. Now, you’re probably thinking…cranberry and BBQ? Does that really work? I’m here to tell you it does. These chicken wings are moist and delicious. Even better they are on the healthy side because they are baked and not fried. The make a perfect appetizer, game day snack or meal. Especially in the fall to incorporate the cranberry flavor. I make these every year when my family sits down to watch the Daytona 500.
- 2 pounds chicken wings
- 1 (16 ounce) can jellied cranberry sauce
- 1/2 cup Kraft Original barbecue sauce
- 1/3 cup chopped onion
- Cut each chicken wing at joints into 3 pieces; save tips to make stock or discard.
- In a large bowl mix cranberry sauce, barbecue sauce and chopped onions. Use a spatula to break up the cranberry sauce and combine ingredients. Add chicken; stir to coat. Cover and refrigerate 2 to 3 hours, stirring occasionally.
- Heat oven to 375 degrees. Line 10- by 15-inch baking sheet with aluminum foil; lightly spray foil with cooking oil. Remove chicken from marinade, reserving marinade, and place on baking sheet.
- Bake 50 minutes or until well browned and no longer pink in the center.
- While chicken is cooking, heat marinade in a saucepan to boiling over medium-high heat. Reduce heat to medium, cook 3 to 4 minutes longer, stirring occasionally, until slightly thickened. Brush chicken with sauce half way through baking. Serve wings hot.
Not long ago we had an impromptu cocktail hour with our neighbors, Carol and Lyn. Well, truthfully, it was probably longer than an hour! They were bringing some pot stickers and coconut shrimp and while looking through my “recipes to try” file (it’s a big file), I came across this dip recipe. It was the one recipe for which I had all the ingredients and didn’t have to go to the store. If you are watching your salt intake, substitute garlic powder for the garlic salt.
If you’re looking for a dish for a pot luck, game day food, aka football food, look no further.
Other than measuring, the only real work you have to do is chop the onion and shred the Swiss cheese. I don’t often buy prepackaged shredded cheese. I prefer to shred my own. That way I can shred just what I need and it costs less to buy a block of cheese than the pre-shredded type. Plus, the preshredded cheese has a non-caking agent added to prevent clumping. Do you ever notice how cheese you shred from a block melts better and more quickly? It takes a little time but just do it…you’ll be glad you did.
- 1 cup mayonnaise
- 1 cup chopped sweet onion, such as Vidalia
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon garlic salt
- 1 cup (4 ounces) shredded Swiss cheese
- Minced fresh parsley
- Assorted crackers or pita chips
- In a bowl, combine mayonnaise, onion, Parmesan cheese and garlic salt; stir in Swiss cheese.
- Spoon into a 1 quart baking dish. Bake, uncovered, at 325 degrees F for 40 minutes. Sprinkle with parsley. Serve with crackers.
If you're watching your salt intake, use garlic powder. My husband loved this dip and he doesn't even like mayonnaise or Parmesan cheese. We'll keep that our little secret!