Unique ‘Pigskin Party’ Recipes for the Big Game!

Lifestyle What's Happening February 1, 2019



Unique ‘Pigskin Party’ Recipes for the Big Game!

Throwing a pigskin party this weekend?  Or thinking of fixin’ up some championship caliber snacks for your friends or family? How about these twists on some gameday classics!

Philly Cheesesteak Sloppy Joes, Buffalo Chicken Meatballs, Lemon Pepper Wings, Supreme Pizza Dip, Meatball Slider, M&M Pretzel Cookies and so much more…

We hope these recipes help you impress with your paper plate gameplan or at least offer up some inspiration to hit-hard with something more than just the same-old snacks.


Here’s our gameday recipe roster:

Philly Cheesesteak Sloppy Joes
Meatball Sub Sliders
Buffalo Chicken Meatballs
Hawaiian Huli Huli Chicken Wings
Lemon Pepper Chicken Wings
Little Reuben Handpies
Lil’ Pigs in A Blanket
Homemade Pizza Rolls
Supreme Pizza Dip
Seven-Layer Dip
Bacon & Cheese Potato Balls
Parmesan Garlic Chili Fries
Bacon Wrapped Jalapenos
Layered Finger Jello
Browned Butter and M&M Pretzel Cookies


Philly Cheesesteak Sloppy Joes:


Beef and veggies:
1 tablespoon olive oil
1 pound lean ground beef
1 yellow onion (diced)
1 green bell pepper (diced)
8 ounces mushrooms (if desired)
1 tablespoon flour

1 cup beef broth
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 tablespoon Dijon mustard

1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp sea salt (more if desired)

6 ounces Provolone Cheese Slices (chopped)
1/3 cup Cheddar cheese

6 hamburger buns (of your choice)

Heat a large skillet over medium heat, add 1 tbsp olive oil and ground beef, onions, bell pepper, mushrooms (if desired).
Cook for about 7-8 minutes, or until beef is no longer pink, breaking it apart while cooking (drain liquid grease after cooking beef)
Sprinkle the flour into meat/veggie mixture, stir. Cook mixture 1-2 minutes, stirring to cook out the flour taste.

Sauce: To the skillet with beef/veggie mixture, add in beef broth, Worcestershire sauce, ketchup and Dijon mustard and bring this mixture to a simmer.
Next, add sea salt, pepper, garlic powder and onion powder and cook over medium heat, stirring ocaisionally for 2-3 minutes.

Turn off heat and add sliced Provolone cheese on top of the beef in the skillet. Sprinkle with cheddar cheese right before serving Sloppy Joes. Serve on bun style of your choice.


Stuffed Italian Meatball Sliders w/ Cheese


1 package Hawaiian Sweet Rolls
3 tablespoons butter, melted
2 tablespoons olive oil
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1 cup shredded mozzarella cheese


1 large egg
1 pound lean ground beef
1/2 cup Italian seasoned breadcrumbs
1/2 cup freshly finely grated Parmesan cheese
1/2 cup diced onion
2 tablespoons milk
1 teaspoon each, dried parsley, dried basil, garlic powder
1/2 teaspoon each, dried oregano, dried rosemary, salt, pepper

Marinara Sauce:

1 14.5 oz. can fire roasted diced tomatoes, not drained
1 15 oz. can tomato sauce
1-2 teaspoons sugar to taste
1 teaspoon each, garlic powder, onion powder, dried basil
1/2 teaspoon each, salt, pepper
1/4 teaspoon each, dried thyme, dried rosemary
1/4 teaspoon crushed red pepper flakes


Preheat oven to 350°F. Cut a large hole into the top of each Hawaiian roll in order to fit a meatball later on. Remove the hole of dough to create a space for the meatball.

Whisk together melted butter, 1 teaspoon dried parsley and 1/2 teaspoon garlic powder. Brush insides and outsides of the rolls with butter mixture, the bake at 350 degrees for 10 minutes, setting aside.

Stir together all of the marinara ingredients in a medium saucepan over medium-high heat. Decrease heat to a simmer and cook for 5 minutes then keep warm on low until ready to use, stirring occasionally. You may optionally smash the tomatoes to reach desired consistency.

Meanwhile, make meatballs by whisking egg in a large bowl. Add in remaining meatball ingredients. Using clean hands, gently mix everything until well-blended. Roll meat mixture into 12 equal-sized balls. Note: Don’t overmix or your meatballs will be tough!

Add 2 tablespoon olive oil to a large nonstick skillet and heat over medium heat. Add meatballs to skillet, browning on all sides. Once cooked through, remove pan from heat and carefully add marinara sauce, gently coating meatballs.

Place each meatball and some sauce into each bread hole (the entire meatball will not fit in the hole). Top meatballs with more sauce then evenly top with mozzarella. Bake at 350 degrees for 5-10 minutes until cheese is melted.


Slow-Cooker Buffalo Chicken Meatballs


1 pound ground chicken
3/4 cup Panko
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3/4 cup buffalo sauce (of your choice)
1/4 cup blue cheese dressing


Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a large bowl, combine ground chicken, Panko, egg, garlic and onion powder and green onions; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.

Place meatballs onto prepared baking sheet and bake for 4-5 minutes, or until all sides are browned.

Place meatballs into a slow cooker. Add buffalo sauce (of your choice), toss to combine. Cover and cook on low heat for 2 hours.

Drizzle with blue cheese dressing, if desired. Serve.


Hawaiian Huli Huli Chicken Wings (Requires in-door grilling method)

Makes: 15-18 wings



1 1/2 cups Finely Chopped Pineapple
2 cups Huli Huli Sauce
3 pounds Chicken Wings, split and tips removed if preferred

Huli Huli Sauce:

1 cup Low Sodium Soy Sauce
2 tablespoons minced garlic
2 tablespoons minced ginger
1 juice of lime
2 tablespoons brown sugar
2 tablespoons ketchup
1 teaspoon Sriracha

Combine ingredients in sauce pan and bring to a boil. Simmer over medium heat until reduced to approx. 2 cups and sugar is completely dissolved. Remove from heat and split into two portions.


Add pineapple and 1/2 of previously made Huli-Huli sauce into gallon plastic bag. Add chicken wings, toss to coat. Seal bag removing all air. Marinate 25 minutes in refrigerator. Preheat grill to medium heat. Place on grill, baste with Huli Huli Sause occasionally. Grill 15-25 minutes or until chicken is no longer pink inside flipping once. Once cooked, remove from grill placing in large bowl with remaining Huli-Huli sauce. Toss to coat, then serve.


Lemon Pepper Wings


1 quart canola oil can sub vegetable oil
3 lbs. chicken wings uncooked (equal to 20 wings)
½ cup butter melted
¼ cup lemon juice
1 tbs Lemon pepper seasoning


Heat the canola oil in a dutch oven to 250-275 degrees (medium-low). It should bubble gently when the chicken is added to it so adjust the heat accordingly as needed. Using steel tongs, carefully place the chicken wings, 6-7 at a time, into heated oil.

Note: The temperature of the oil will drop temporarily when the chicken is added so give it a few minutes to rise back up.

The wings will cook slowly, cook for approximately 25-30 minutes, until the outside begins to brown slightly. Remove wings from the oil, placing on a paper towel-lined plate to remove excess oil.

Let the wings cool completely.

Pre-prep step: From here, you can freeze or refrigerate until ready to serve if not serving immediately.

Reheat the oil, but this time, increase the heat to just above medium, around 400 degrees. We are looking for closer to a rapid boil (Please be careful as hot oil can splatter).

Carefully lower the wings back into the oil, in batches of 6-7, cook until crisp, about 10 minutes. Remove wings and place on paper towel-lined plate.

Combine the melted butter and the lemon juice, use a pastry brush to brush each chicken wing with the mixture, Next, sprinkle top with lemon pepper seasoning. (The wings will absorb the lemon butter and will appear to be dry coated).


Reuben Hand Pies


1 disc of pie dough, recipe below (or two sheets of store-bought)
10 thin slices swiss cheese
½ lb corned beef, sliced thin (I used about 10 slices all told)
Sauerkraut (canned is fine), drained thoroughly. Add as desired (or what will fit)
1 egg, beaten
Coarse salt & ground black pepper
1 tablespoon sesame seeds (optional)
1/2 cup thousand island dressing plus more for dipping


Preheat your oven to 400° F.
On a lightly floured surface roll dough out to an ? inch thickness and cut out 2 circles, 6-7 inches in diameter (I used a plate as a template and cut with a knife – this doesn’t have to be exact). Place dough circles on a parchment lined baking sheet and refrigerate while you re-roll the scraps. You should get five circles in total with a couple scraps leftover.

To assemble take one dough circle and spread 1 tablespoon of Thousand Island dressing on half of the dough, leaving a 1/2 inch border.

Place a slice of cheese, folded in half, on top of the dressing. Layer on 2 slices of corned beef and 2 tablespoons of sauerkraut. Top with another slice of cheese.

Fold the dough over the filling and crimp with a fork to seal the pie. Pop the pies back onto the parchment lined baking sheet and freeze for ten minutes.

Lightly brush the pies with the beaten egg, cut a few slits in the top of each pie with a sharp knife, and sprinkle with salt, pepper, and sesame seeds. Bake on the middle rack for 35 minutes, or until golden brown.

Let cool for 10 minutes and serve with Thousand Island dressing.


Lil’ Pigs in a Blanket


28 ounce package mini hot dogs, cocktail franks or “Lil Smokies”
2 packages crescent rolls
Sliced American cheese (optional)


Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.
Unroll the crescent rolls, separate the triangles, and then using a pastry cutter or pizza cutter, slice each triangle into three strips.
If you are using cheese, cut a slit into the center of a mini hot dog and place a small piece of cheese into the slit.
Place a mini hot dog on the wide end of the strip and roll up. Place point-side-down on the prepared baking sheet and repeat with the rest of the crescent rolls (you may have leftover mini hot dogs).
Bake for 15 to 20 minutes, or until golden brown. Serve plain or with ketchup and mustard on the side. These are best served warm or at room temperature the day they are made, but leftovers can be stored in the refrigerator in an airtight container for up to 3 days.


Homemade Pizza Rolls

Makes 32 rolls (Think eggroll size)


4 cups shredded pizza cheese or 4 cups mozzarella cheese
1 lb sausage, cooked, drained
2 (3 ounce) package sliced pepperoni, chopped
1 medium green pepper, finely chopped
3/4 cup fresh sliced mushrooms, coarsely chopped
1/2 small onion, finely chopped
1/3 cup chopped black olives
1/2 cup crushed pineapple, very well drained
2 (14 ounce) jars pizza sauce
32 egg roll wraps
oil (for frying)


Combine above ingredients except wrappers (and oil).
Place a ¼ cup filling in center of each egg roll. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner w/water and roll up tightly to seal. Fry in 1” of 375º oil for 1-2 minutes til golden brown.

Serve with additional pizza sauce for dipping, if desired.


Supreme Pizza Dip With Pepperoni


8 ounces cream cheese softened
1 1/2 teaspoons Italian seasoning
1/4 teaspoon garlic powder
1 cup pizza sauce
2 cups shredded mozzarella cheese
1/2 cup mini pepperoni
1/4 cup sliced olives
1/4 cup green bell pepper finely diced
1/4 cup sliced mushrooms, cut in halves (if desired)
1 tablespoon chopped parsley
cooking spray


Preheat the oven to 400 degrees. Coat a 6 or 8 inch baking dish or skillet with cooking spray.
Place the cream cheese in a bowl and add the Italian seasoning and garlic powder. Stir until thoroughly combined.
Spread the cream cheese in an even layer in the bottom of the prepared dish.
Spread the pizza sauce on top of the cream cheese.
Add the mozzarella cheese and arrange the pepperoni, olives and bell pepper and mushrooms on top.
Bake for 15 minutes or until cheese is melted.
Sprinkle with parsley and serve.

Note: Dip can be prepared up to 4 hours before serving. Cover it, store it in fridge, then bake according to directions. You may need to add 5 minutes to the baking time.


7 Layer Bean Dip


2-3 cans Frito Lay bean dip
4-8 oz Guacamole
1 cup sour cream
1 cup mayonnaise
1 package taco seasoning
Top with cheese, olives, tomatoes and green onions


Layer ingredients one at a time onto a tray as follows: 1st layer – bean dip, 2nd layer – guacamole, 3rd layer – 1 cups each sour cream and mayo mixed with taco seasoning. Top with cheese, olives, tomatoes, and green onions. Refrigerate until ready to eat.


Bacon & Cheese Potato Balls

Makes 8 Potato balls


2 slices turkey bacon diced
1 24 oz package of Simply Potatoes® Mashed Potatoes Any variety, I used Sour-cream and chive
1 cup shredded mozzarella cheddar cheese
1 Block of Cheddar Cheese – Cut into small cubes
1/2 cup flour
2 eggs beaten
1 cup Panko or Italian bread crumbs
Oil for frying


Heat a large skillet over medium-high heat. Add bacon and cook until brown and crisp, about 5 minutes. Set aside.
Heat vegetable oil in a large stockpot or Dutch oven over medium high heat while you form the balls.
Open the simply potatoes mashed potato plate and drain any liquid that has settled. In a large bowl, combine the mashed potatoes, shredded cheese and cooked bacon. With lightly floured hands – pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place cube of Cheddar in the center and wrap the potato mixture around the cheese. Repeat for the remaining balls.
Place Flour, Bread Crumbs, and remaining egg in three separate bowls. Coat the potato ball in flour, then egg, then bread crumbs.
Fry the potatoes in batches until crispy and golden on all sides, about 8-10 mins. Transfer fried potato balls to paper towels to drain excess oil. Serve alone or with marinara sauce.


Parmesan Garlic Chili Fries


3 russet potatoes, cut into
8 long wedges
2 tablespoons olive oil
5 cloves garlic, minced
1 1/2 teaspoons dried thyme
1/4 teaspoon red pepper flakes
1/2 cup grated Parmesan
Salt, Black pepper to taste


Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, red pepper flakes and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 25-30 minutes, or until golden brown and crisp, tossing occasionally.
Serve immediately, garnished with parsley, if desired.


Bacon Wrapped Jalapeno Poppers


12 medium jalapeno poppers cut in half lengthwise, remove seeds!

1 8-ounce package cream cheese, softened
1/2 cup shredded sharp cheddar cheese optional
12 slices bacon cut in half


Preheat oven to 400ºF.
Fill cleaned jalapeno half with cream cheese (or cream cheese and cheddar mixture). Be careful not to overfill as it will ooze out of the jalapeno poppers as they bake. Wrap each stuffed jalapeno half tightly with a piece of bacon. Arrange on a rimmed baking sheet and bake until the bacon is cooked through and crispy, about 15 minutes. Remove from the oven and allow to cool about 5 minutes before serving.


Layered Finger Jello Recipe


For each colored layer:
1 3 oz package jello
1 pack or 1 tbsp unflavored gelatin
1 cup boiling water

For the white layer:
1 14 oz can sweetened condensed milk
4 packs or 4 tbsp unflavored gelatin
2 cups boiling water


Mix each jello color separately in containers. Let stand until room temperature, stirring occasionally. Mix up white layer and also let stand till room temperature, stirring occasionally.

Pour first color into 9×13 dish. Refrigerate till firm. Put 1/3 of white layer in next. Refrigerate till firm. Repeat till done.
If all mixtures are at room temperature, it takes only about 7 minutes to firm up each layer so you can add the next one.


Brown Butter Pretzel M&M Cookies


3/4 cup unsalted butter
3/4 cup dark brown sugar (or light brown sugar)
1/4 cup sugar
1 large egg
2 teaspoon vanilla extract
1 and 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pretzel pieces
3/4 cup M&Ms’


Melt butter in a skillet over medium-high heat. Whisk constantly as it melts. The butter will foam at one point and start to change color to dark golden brown. Remove from the heat and transfer to a heatproof bowl. Put it in the fridge for at least an hour until it is solid again.

Cream the solid brown butter with brown sugar and granulated sugar until creamy. Add in egg and vanilla, incorporate well.

Add in dry mixture of flour, cornstarch, baking soda and salt and mixing in until well blended.

Add in crushed-up pretzel pieces. Add both the pretzels and M&Ms into the batter and mix until evenly incorporated. Chill the dough for at least an hour. You may place it in the freezer to speed the process, just keep an eye on it.

Scoop even-size balls of dough onto a parchment covered baking sheet.You may need to roll by hand.

Bake at 350 degrees for about 8-9 minutes. Transfer to cooling rack to cool before eating.

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