THE SUNDAY FOOTBALL

COOKBOOK
50 DELICIOUS FOOTBALL RECIPES TO ENJOY GAME
DAYS

By
BookSumo Press
Copyright © by Saxonberg Associates
All rights reserved

Published by
BookSumo Press, a DBA of Saxonberg Associates
http://www.booksumo.com/
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 ABOUT THE AUTHOR.
BookSumo Press is a publisher of unique, easy, and healthy
cookbooks.
Our cookbooks span all topics and all subjects. If you want a deep
dive into the possibilities of cooking with any type of ingredient. Then
BookSumo Press is your go to place for robust yet simple and
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tasting pressure cooker recipes or authentic ethic and cultural food.
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With simple ingredients, and even simpler step-by-step instructions
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 INTRODUCTION
Welcome to The Effortless Chef Series! Thank you for taking the time
to purchase this cookbook.

Come take a journey into the delights of easy cooking. The point of
this cookbook and all BookSumo Press cookbooks is to exemplify the
effortless nature of cooking simply.

In this book we focus on cooking for Football events. You will find
that even though the recipes are simple, the taste of the dishes are
quite amazing.

So will you take an adventure in simple cooking? If the answer is yes

please consult the table of contents to find the dishes you are most
interested in.

Once you are ready, jump right in and start cooking.

— BookSumo Press
 TABLE OF CONTENTS

About the Author.

Introduction
Table of Contents
Any Issues? Contact Us
Legal Notes
Common Abbreviations
Chapter 1: Easy Football Recipes
Perfect Game-Time Spread
Buffalo New York Wings
Offense Wins Games; Defense Wins Championships Mushrooms
Game Day Chicken Roast
Pennsylvania Pierogi Egg Noodles Sausages
Strong Defense Pizza
End Zone Subs
Slant Pattern Burgers
Defensive Back Sliders
Encroachment Chili
Cornerback Calzones
Red Zone Ribs
Special Teams Salmon
Shotgun Shrimp
Squib Kick Steak
No-Huddle Nachos
Chip Shot Casserole
Super Sunday Spread
Chop Suey to Chop Up the Offense
Second String Surprise Salsa
Audible Almonds
Defensive End Dijon Deviled Eggs
Pass Interference Popcorn
Cornerback Candy
Bootleg Sweet Brittle
Automatic First-Down Apple Bake
Dual-Threat Dessert Squares
Gameday Guacamole
Big Boy Bean Based Salsa
Play Action Popcorn
Winning Team Wontons
Play Clock Potato Wedges
Comeback Kid Cauliflower
Home Team Advantage Hummus
Beast-Mode Salsa
Pass Rush Pinwheels
Scrimmage Shrimp
QB Scramble Sandwich
Fumblerooski Salmon
Longhorn Inspired Burgers
Man Coverage Meatballs
Macho Mexican Appetizers
Finger Food for Field Goals Sausages
Backward Pass Bread
Interception Chips
Never Lose Nachos
Super Bowl Salsa
Crowd-Pleasing Beef Bites
Classic Dijon Potato Tapas
Prawn Tapas Spanish Style
Flame Broiled Chicken
Traditional Tomato Tapas
(Tomates Rellenos)
Sevilla
 ANY ISSUES? CONTACT US
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please contact us at info@booksumo.com.

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— BookSumo Press
 LEGAL NOTES
ALL RIGHTS RESERVED. NO PART OF THIS BOOK MAY BE
REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY
MEANS. PHOTOCOPYING, POSTING ONLINE, AND / OR
DIGITAL COPYING IS STRICTLY PROHIBITED UNLESS
WRITTEN PERMISSION IS GRANTED BY THE BOOK’S
PUBLISHING COMPANY. LIMITED USE OF THE BOOK’S
TEXT IS PERMITTED FOR USE IN REVIEWS WRITTEN FOR
THE PUBLIC.
 COMMON ABBREVIATIONS
cup(s) C.
tablespoon tbsp
teaspoon tsp
ounce oz.
pound lb
*All units used are standard American measurements
CHAPTER 1: EASY FOOTBALL RECIPES
 PERFECT GAME-TIME SPREAD

Ingredients
2 (8 oz.) packages cream cheese, softened
1 C. mayonnaise
1 (4 oz.) can chopped green chilies, drained
2 oz. canned diced jalapeno peppers, drained
1 C. grated Parmesan cheese

Directions
In a large bowl, add the cream cheese and mayonnaise and mix till
smooth.
Stir in the green chilis and jalapeño peppers.
Transfer the mixture in a microwave safe serving dish and sprinkle
with the Parmesan cheese.
Microwave on High for about 3 minutes.
Amount per serving (32 total)

Timing Information:

Preparation 10 m
Cooking 3m
Total Time 13 m

Nutritional Information:

Calories 110 kcal

Fat 11.1 g
Carbohydrates 1g
Protein 2.1 g
Cholesterol 20 mg
Sodium 189 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 BUFFALO NEW YORK WINGS

Ingredients
1/2 C. all-purpose flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
10 chicken wings
oil for deep frying
1/4 C. butter
1/4 C. hot sauce
1 dash ground black pepper
1 dash garlic powder

Directions
In a large bowl mix together the flour, paprika, cayenne pepper and
salt.
Add the chicken wings and toss to coat well.
Cover and refrigerate for about 60-90 minutes.
Heat oil in a deep fryer to 375 degrees F.
In a small pan, mix together the butter, hot sauce, pepper and garlic
powder on low heat.
Cook, stirring continuously till the butter is melted and mixture is well
combined.
Remove from the heat and reserve for serving.
Fry the wings in the hot oil for about 1-15 minutes.
Transfer the wings in a serving bowl.
Add the hot sauce mixture and stir together.
Serve immediately.
Amount per serving (5 total)

Timing Information:

Preparation 15 m
Cooking 15 m
Total Time 2h

Nutritional Information:

Calories 364 kcal

Fat 32.4 g
Carbohydrates 10.7g
Protein 7.9 g
Cholesterol 44 mg
Sodium 497 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 OFFENSE WINS GAMES; DEFENSE WINS
CHAMPIONSHIPS MUSHROOMS

Ingredients
12 whole fresh mushrooms
1 tbsp vegetable oil
1 tbsp minced garlic
1 (8 oz.) package cream cheese, softened
1/4 C. grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp ground cayenne pepper

Directions
Set your oven to 350 degrees F before doing anything else and grease
a baking sheet.
With a damp paper towel, clean the mushrooms and carefully break
off the stems.
Chop the stems finely, discarding tough end of stems.
In a large skillet, heat the oil on medium heat and sauté the garlic and
chopped mushroom stems trill all the moisture is absorbed.
Remove from the heat and keep aside to cool.
After cooling, add the cream cheese, Parmesan cheese, black pepper,
onion powder and cayenne pepper and mix till a thick mixture forms.
Fill each mushroom cap with a generous amount of the stuffing.
Place the mushroom caps onto the prepared cookie sheet.
Cook in the oven for about 20 minutes.
Amount per serving (12 total)

Timing Information:

Preparation 25 m
Cooking 20 m
Total Time 45 m

Nutritional Information:

Calories 88 kcal
Fat 8.2 g
Carbohydrates 1.5g
Protein 2.7 g
Cholesterol 22 mg
Sodium 82 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 GAME DAY CHICKEN ROAST

Ingredients
3 lb. chicken wings
2 tbsp olive oil
1/2 C. soy sauce
2 tbsp ketchup
1 C. honey
1 clove garlic, minced
salt and pepper to taste

Directions
Set your oven to 375 degrees F before doing anything else.
Arrange the chicken wings in a 13x9-inch baking dish.
In a bowl, mix together the oil, soy sauce, ketchup, honey, garlic, salt
and pepper.
Place the mixture over the chicken wings evenly.
Cook in the oven for about 1 hour.
Amount per serving (6 total)

Timing Information:

Preparation 15 m
Cooking 1h
Total Time 1 h 15 m

Nutritional Information:

Calories 393 kcal

Fat 15.6 g
Carbohydrates 49.6g
Protein 16.8 g
Cholesterol 48 mg
Sodium 1307 mg

* Percent Daily Values are based on a 2,000 calorie diet.

PENNSYLVANIA PIEROGI EGG NOODLES SAUSAGES

Ingredients
2 tbsp butter
2 sweet onions, cut into rings
1 head cabbage, shredded
1/2 (12 oz.) package medium egg noodles
1 (16 oz.) package kielbasa sausage, cubed, optional
2 (12.8 oz.) boxes frozen mini pierogis
salt and cracked black pepper to taste

Directions
In a large, nonstick skillet, melt the butter on medium heat and sauté
the onion for about 10 minutes.
Stir in as much cabbage as will fit in the pan and cook for about 15
minutes.
Stir in the remaining cabbage as the mixture cooks down.
Meanwhile in a large pan of lightly salted boiling water add the egg
noodles and again bring to a boil.
Cook the pasta uncovered, stirring occasionally for about 5 minutes.
Drain well in a colander.
Stir the kielbasa into the cabbage mixture and cook for a few minutes
till mixture is warmed.
Fold in the egg noodles, then gently fold in the pierogis.
Cook, covered for about 10 minutes more.
Season with the salt and pepper before serving.
Amount per serving (8 total)

Timing Information:

Preparation 20 m
Cooking 40 m
Total Time 1h

Nutritional Information:

Calories 470 kcal

Fat 21 g
Carbohydrates 54.4g
Protein 16.8 g
Cholesterol 67 mg
Sodium 843 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 STRONG DEFENSE PIZZA

Ingredients
1 (14 oz.) package prebaked pizza crust
1 C. diced cooked chicken breast
3 tbsp Buffalo wing sauce
1/2 C. Buffalo wing sauce
1 (4 oz.) package crumbled blue cheese
1 stalk celery, thinly sliced
1 C. shredded mozzarella cheese

Directions
Set your oven to 475 degrees F before doing anything else and line a
baking dish with the foil paper.
Arrange the pizza crust ton the prepared baking sheet.
In a bowl, add the chicken and 3 tbsp of the wing sauce and mix till
well coated.
Spread 1/2 C. of the wing sauce over the pizza crust and top with the
blue cheese, chicken mixture and celery.
Sprinkle with the mozzarella cheese.
Cook in the oven for about 12 minutes.
Cool pizza for about 5 minutes before cutting into squares.
Amount per serving (6 total)

Timing Information:

Preparation 15 m
Cooking 10 m
Total Time 30 m

Nutritional Information:

Calories 386 kcal

Fat 15.1 g
Carbohydrates 39.1g
Protein 25.3 g
Cholesterol 50 mg
Sodium 1547 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 END ZONE SUBS

Ingredients
1 lb. ground beef
1/2 C. chopped onion
1/2 C. chopped green pepper
1/2 C. crushed butter-flavored crackers
1 egg
1 tsp Worcestershire sauce
1 tsp chopped garlic
1 tsp seasoned salt
1 tsp ground black pepper
1 (26.5 oz.) can spaghetti sauce
1/2 C. shredded mozzarella cheese
1/3 C. grated Parmesan cheese
8 dinner rolls, split

Directions
Set your oven to 350 degrees F before doing anything else.
In a large bowl, add the ground beef, onion, green pepper, crackers,
egg, Worcestershire sauce, garlic, seasoned salt and pepper and mix
till well combined.
Make 8 meatballs from the mixture and arrange in a 13x9-inch baking
dish.
Cook in the oven for about 20 minutes.
In a large pan, add the spaghetti sauce on low heat and bring to a
simmer.
Remove the meatballs from the oven and gently, place in the
simmering sauce.
Do not turn the oven off.
Simmer the meatballs for about 20 minutes.
Place one meatball, a sprinkle of the mozzarella, a sprinkle of the
Parmesan and a bit of sauce between each roll.
Place sandwiches in the baking dish and cook in the oven for about 7
minutes.
Amount per serving (8 total)

Timing Information:

Preparation 20 m
Cooking 50 m
Total Time 1 h 10 m

Nutritional Information:

Calories 351 kcal

Fat 16.4 g
Carbohydrates 32.2g
Protein 18 g
Cholesterol 68 mg
Sodium 821 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 SLANT PATTERN BURGERS

Ingredients
1 large potato, peeled and shredded
1 C. shredded Swiss cheese
1 C. chopped fresh mushrooms
2 lb. lean ground beef
2 (1 oz.) packages dry onion soup mix

Directions
Set your grill for high heat and grease the grill grate.
In a large bowl, mix together the ground beef and onion soup mix.
Make 6 large burger patties from the mixture.
Make a pocket in each burger and stuff with the potato mixture.
Seal the filling.
Cook the burgers on the grill for about 5 minutes from both sides.
Serve hot.
Amount per serving (6 total)

Timing Information:

Preparation 20 m
Cooking 10 m
Total Time 30 m

Nutritional Information:

Calories 452 kcal

Fat 26.2 g
Carbohydrates 17.9g
Protein 35.1 g
Cholesterol 115 mg
Sodium 951 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 DEFENSIVE BACK SLIDERS

Ingredients
1 lb. ground beef chuck
1 (8 oz.) package shredded Cheddar cheese
1 tbsp mayonnaise
1 (1 oz.) package dry onion soup mix
24 (2 inch square) dinner rolls, split

Directions
Set your oven to 350 degrees F before doing anything else.
In a medium bowl, add the ground beef chuck, Cheddar cheese,
mayonnaise and dry onion soup mix and mix till well combined.
Spread the ground beef onto the bottom half of each roll evenly.
Place the top halves on top to form little sandwiches.
Arrange the sandwiches on a baking sheet.
With a foil paper, cover the baking sheet and cook in the oven for
about 30-35 minutes.
Amount per serving (24 total)

Timing Information:

Preparation 10 m
Cooking 30 m
Total Time 40 m

Nutritional Information:

Calories 176 kcal

Fat 8.8 g
Carbohydrates 15.4g
Protein 8.7 g
Cholesterol 25 mg
Sodium 327 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 ENCROACHMENT CHILI

Ingredients
2 lb. lean ground beef
1 (46 fluid oz.) can tomato juice
1 (29 oz.) can tomato sauce
1 1/2 C. chopped onion
1/2 C. chopped celery
1/4 C. chopped green bell pepper
1/4 C. chili powder
2 tsp ground cumin
1 1/2 tsp garlic powder
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp white sugar
1/8 tsp ground cayenne pepper
2 C. canned red beans, drained and rinsed

Directions
Heat a large skillet on medium-high heat and cook the beef till
browned completely.
Drain the beef and crumble it.
Remove from the heat and keep aside.
In a large pan, add the beef and remaining ingredients and bring to
boil.
Reduce the heat and simmer for about 1-1 1/2 hours, stirring
occasionally.
Amount per serving (10 total)

Timing Information:

Preparation 15 m
Cooking 1 h 30 m
Total Time 1 h 45 m

Nutritional Information:

Calories 347 kcal

Fat 19.9 g
Carbohydrates 22.6g
Protein 21.4 g
Cholesterol 68 mg
Sodium 1246 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 CORNERBACK CALZONES

Ingredients
1 lb. skinless, boneless chicken breast halves
2 tbsp butter
1/4 C. Buffalo wing sauce
1 refrigerated pizza dough
2 tbsp vegetable oil, divided
2 C. shredded mozzarella cheese

Directions
Set your oven to 410 degrees F before doing anything else and grease
a pizza pan.
In a large pan of the salted water, add the chicken and bring to a boil.
Cook the chicken breasts for about 15 minutes.
Transfer the chicken into a bowl and shred with two forks.
In a skillet, melt the butter on medium-high heat and stir fry the
chicken and Buffalo wing sauce for about 2-4 minutes.
Place the pizza dough onto a floured surface and roll into a 12-inch
round.
Coat the dough with 1 tbsp of the vegetable oil evenly.
Spread about 1 C. of the mozzarella cheese in the center of the dough,
leaving about 1-inch edge.
Top with the chicken mixture, followed by remaining 1 C. of the
cheese.
Fold the pizza dough in the half and pinch the edges together to seal.
Place the calzone onto the prepared pizza pan and coat the top with the
remaining 1 tbsp of the oil.
Cook in the oven for about 17 to 20 minutes.
Amount per serving (4 total)

Timing Information:

Preparation 20 m
Cooking 35 m
Total Time 55 m

Nutritional Information:

Calories 572 kcal

Fat 26.9 g
Carbohydrates 37.8g
Protein 42.5 g
Cholesterol 110 mg
Sodium 1329 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 RED ZONE RIBS

Ingredients
2 1/2 lb. beef spareribs
2 (18 oz.) bottles barbeque sauce
1 onion, quartered
1 tsp salt
1/2 tsp ground black pepper

Directions
In a large pan, add the spareribs, barbecue sauce, onion, salt, pepper
and enough water to cover.
Bring to a gentle boil and cook for about 40 minutes.
Set your grill for high heat and lightly, grease the grill grate.
Remove the spareribs from the pan and place on the prepared grill.
Reserve the barbecue sauce from the saucepan for basting.
Cook the ribs on grill for about 20 minutes, basting and flipping
occasionally.
Amount per serving (4 total)

Timing Information:

Preparation 10 m
Cooking 1h
Total Time 1 h 10 m

Nutritional Information:

Calories 882 kcal

Fat 38.3 g
Carbohydrates 94.1g
Protein 36.4 g
Cholesterol 150 mg
Sodium 3518 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 SPECIAL TEAMS SALMON

Ingredients
1 1/2 lb. salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 C. soy sauce
1/3 C. brown sugar
1/3 C. water
1/4 C. vegetable oil

Directions
Sprinkle the salmon fillets with the lemon pepper, garlic powder and
salt.
In a small bowl, add the soy sauce, brown sugar, water and vegetable
oil and mix till the sugar dissolves.
In a large resealable plastic bag, place fish with the sugar mixture.
Seal the bag and turn to coat.
Refrigerate to marinate for at least 2 hours.
Set your grill for medium heat and lightly, grease the grill grate.
Remove the salmon from the bag and discard the marinade.
Cook the salmon on the grill for about 6-8 minutes per side.
Amount per serving (6 total)

Timing Information:

Preparation 15 m
Cooking 16 m
Total Time 2 h 31 m

Nutritional Information:

Calories 318 kcal

Fat 20.1 g
Carbohydrates 13.2g
Protein 20.5 g
Cholesterol 56 mg
Sodium 1092 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 SHOTGUN SHRIMP

Ingredients
3 cloves garlic, minced
1/3 C. olive oil
1/4 C. tomato sauce
2 tbsp red wine vinegar
2 tbsp chopped fresh basil
1/2 tsp salt
1/4 tsp cayenne pepper
2 lb. fresh shrimp, peeled and deveined
skewers

Directions
In a large bowl, mix together the garlic, olive oil, tomato sauce, red
wine vinegar, basil, salt and cayenne pepper and mix till well
combined.
Add the shrimp and stir till coated evenly.
Refrigerate, covered for about 30 minutes to 1 hour, stirring once or
twice.
Set your grill for medium heat and lightly, grease the grill grate.
Remove the shrimp from the bag and discard the marinade.
Thread the shrimp onto skewers, piercing once near the tail and once
near the head.
Cook the shrimp on the grill for about 2-3 minutes per side.
Amount per serving (6 total)

Timing Information:

Preparation 15 m
Cooking 6m
Total Time 55 m

Nutritional Information:

Calories 273 kcal

Fat 14.7 g
Carbohydrates 2.8g
Protein 31 g
Cholesterol 230 mg
Sodium 472 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 SQUIB KICK STEAK

Ingredients
1/2 C. olive oil
1/4 C. Worcestershire sauce
6 tbsp soy sauce
1/4 C. minced garlic
1/2 medium onion, chopped
2 tbsp salt
1 tbsp pepper
1 tbsp crushed dried rosemary
3 tbsp steak seasoning
3 tbsp steak sauce
4 (10 oz.) Delmonico (rib-eye) steaks

Directions
In a food processor, add the olive oil, Worcestershire sauce, soy sauce,
garlic, onion, salt, pepper, rosemary, steak seasoning and steak sauce
and pulse till well combined.
With a fork, prick the steaks from both sides.
In a shallow dish, place the steaks and top with the marinade evenly.
Refrigerate, covered for at least 3 hours or overnight.
Set your outdoor grill for medium heat and lightly, grease the grill
grate.
Remove the shrimp from the bag and discard the marinade.
Place the steaks on the grill and cook, covered for about 10 minutes
per side.
Amount per serving (4 total)

Timing Information:

Preparation 10 m
Cooking 20 m
Total Time 3 h 30 m

Nutritional Information:

Calories 676 kcal

Fat 53.6 g
Carbohydrates 14.8g
Protein 33.7 g
Cholesterol 100 mg
Sodium 7322 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 NO-HUDDLE NACHOS

Ingredients
1 tbsp olive oil
1/2 large onion, diced
1/2 lb. shaved rib-eye, chopped
1 (18 oz.) package restaurant-style tortilla chips
1 (8 fl oz.) jar processed cheese spread (such as Kraft(R) Cheese
Whiz(R))
2 fresh jalapeno peppers, sliced

Directions
In a large skillet, heat the oil on medium heat and sauté the onion for
about 5-10 minutes.
Transfer the onion into a bowl.
In the same skillet, cook the rib-eye for about 5-10 minutes, stirring
occasionally.
Stir the cooked onion.
In each serving plate, place a handful of the tortilla chips and top with
the rib-eye and onion mixture.
Garnish with the cheese spread and jalapeño slices before serving.
Amount per serving (4 total)

Timing Information:

Preparation 10 m
Cooking 10 m
Total Time 20 m

Nutritional Information:

Calories 884 kcal

Fat 49.9 g
Carbohydrates 89.9g
Protein 23.1 g
Cholesterol 62 mg
Sodium 1464 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 CHIP SHOT CASSEROLE

Ingredients
8 hard-boiled eggs, peeled and halved
1/4 C. butter
1/4 C. all-purpose flour
2 C. half-and-half
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard
1 C. shredded Gruyere cheese
1/2 C. freshly grated Parmesan cheese

Directions
Set your oven to 350 degrees F before doing anything else and grease
a 9-inch square baking dish.
Place the eggs, cut-side down in the prepared baking dish.
In a pan, melt the butter on medium-low heat.
Slowly, stir in the flour and cook, beating continuously for about 2-3
minutes.
Slowly, stir in the half-and-half and cook, stirring continuously for
about 5 minutes.
Stir in the salt, pepper, garlic powder and mustard.
Add the Gruyere cheese and stir till melted and smooth.
Place the sauce over the eggs evenly and sprinkle with the Parmesan
cheese.
Cook in the oven for about 20-25 minutes.
Amount per serving (8 total)

Timing Information:

Preparation 15 m
Cooking 30 m
Total Time 45 m

Nutritional Information:

Calories 300 kcal

Fat 23.9 g
Carbohydrates 6.5g
Protein 14.5 g
Cholesterol 269 mg
Sodium 395 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 SUPER SUNDAY SPREAD

Ingredients
3 (3 oz.) packages beef-flavored ramen noodles
boiling water to cover
1 C. mayonnaise
1 (4 oz.) can diced jalapeno peppers
1 (12 oz.) can chicken breast, drained and shredded
1/2 (7 oz.) bottle hot sauce (such as Pico Paca(R))

Directions
In a bowl, break the ramen noodles into small pieces.
Add the seasoning packets and enough boiling water to cover the
noodles.
Cover the bowl and keep aside for about 5 minutes.
Uncover and stir in the mayonnaise, chicken, jalapeño peppers and hot
sauce.
Refrigerate for about 1 hour.
Amount per serving (10 total)

Timing Information:

Preparation
Cooking 10 m
Total Time 1 h 15 m

Nutritional Information:

Calories 237 kcal

Fat 21.1 g
Carbohydrates 3.9g
Protein 8.2 g
Cholesterol 29 mg
Sodium 578 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 CHOP SUEY TO CHOP UP THE OFFENSE

Ingredients
1 lb. lean ground beef
1/2 C. chopped celery
1/2 C. chopped onion
1 (14.5 oz.) can stewed tomatoes
2 (15 oz.) cans spaghetti with sauce

Directions
Heat a large skillet on medium heat and cook the beef, onion and
celery till browned completely.
Add the tomatoes and spaghetti and heat completely, stirring
continuously.
Serve with the garlic bread and a dinner salad.
Amount per serving (8 total)

Timing Information:

Preparation 5m
Cooking 15 m
Total Time 20 m

Nutritional Information:

Calories 249 kcal

Fat 12.5 g
Carbohydrates 20.7g
Protein 13 g
Cholesterol 46 mg
Sodium 565 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 SECOND STRING SURPRISE SALSA

Ingredients
2 ripe but firm avocados, diced
1/2 C. chopped green onion
1/2 C. chopped fresh cilantro
1 C. chopped roma (plum) tomatoes
1 (11 oz.) can shoepeg corn, drained
1 (15 oz.) can black-eyed peas, rinsed and drained
1/4 C. red wine vinegar
1/4 C. olive oil
1 tsp ground cumin
1/2 tsp minced garlic
salt and black pepper to taste

Directions
In a bow, add the avocados, green onion, cilantro, tomatoes, corn and
black-eyed peas and gently, stir to combine.
In another bowl, add the red wine vinegar, olive oil, cumin and minced
garlic and beat well.
Place the vinaigrette over the salsa with the salt and pepper and lightly
toss to coat.
Refrigerate to chill for about 1 hour before serving.
Amount per serving (12 total)

Timing Information:

Preparation
Cooking 20 m
Total Time 1 h 20 m

Nutritional Information:

Calories 154 kcal

Fat 9.9 g
Carbohydrates 14.5g
Protein 3.3 g
Cholesterol 0 mg
Sodium 184 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 AUDIBLE ALMONDS

Ingredients
2 egg whites
1/4 C. packed whole basil leaves
2 C. whole natural almonds
1/4 C. freshly grated Parmesan cheese
1 tsp salt
1/2 tsp garlic powder

Directions
Set your oven to 225 degrees F before doing anything else and line a
baking sheet with the parchment paper.
In a blender, add the egg whites and basil and pulse on low speed till a
puree forms.
Transfer the egg white mixture into a bowl with the almonds and toss
to combine.
Through a colander, drain the egg white mixture in a bowl.
Add the cheese, salt and garlic powder and toss to coat
Place the almonds onto the prepared baking sheet in a single layer.
Cook in the oven for about 1 hour, stirring after every 15 minutes.
Cool completely and store in an airtight container.
Amount per serving (8 total)

Timing Information:

Preparation 10 m
Cooking 1h
Total Time 1 h 30 m

Nutritional Information:

Calories 221 kcal

Fat 18.7 g
Carbohydrates 7.3g
Protein 9.5 g
Cholesterol 2 mg
Sodium 343 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 DEFENSIVE END DIJON DEVILED EGGS

Ingredients
2 quarts water
1/2 C. distilled white vinegar
10 large eggs
1/4 C. mayonnaise
3 tbsp Dijon mustard, smooth style
2 tsp sweet pickle relish juice
1/4 tsp onion powder
1 1/2 tbsp real bacon bits
1 pinch paprika, or more to taste

Directions
In a pan, add the water and bring to a boil on high heat.
Stir in the vinegar and carefully, place the eggs into the boiling water.
Again bring to a boil on medium heat and boil for about 15 minutes.
Transfer the eggs to a colander and run cold water over the eggs for
about 5 minutes to chill.
Peel the eggs and keep in cold water for about 10 minutes.
Slice the eggs lengthwise and scoop the egg yolks into a bowl.
With a fork, mash the egg yolks.
Add the mayonnaise, 1 tbsp at a time and mix till smooth.
Stir in the Dijon mustard.
Add the sweet pickle relish juice, onion powder and bacon bits and
with a fork, mix till well combined.
Fill each egg white half with the yolk mixture.
Sprinkle the deviled eggs with the paprika and place onto a platter.
Cover the platter with plastic wrap and refrigerate for at least 1 hour.
Amount per serving (20 total)
Timing Information:

Preparation 15 m
Cooking 15 m
Total Time 2 h 10 m

Nutritional Information:

Calories 60 kcal
Fat 4.8 g
Carbohydrates 0.8g
Protein 3.4 g
Cholesterol 94 mg
Sodium 166 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 PASS INTERFERENCE POPCORN

Ingredients
2 quarts popped popcorn
1 C. peanuts (optional)
3/4 C. sugar
1/4 C. corn syrup
1/4 C. cocoa powder
1/2 C. butter
1 tsp vanilla

Directions
Set your oven to 250 degrees F before doing anything else and grease
a 15x10-inch baking dish.
In a large metal bowl, place the popcorn and peanuts and keep aside.
In a pan, add the sugar, corn syrup, cocoa powder and butter on
medium-high heat and bring to a boil, stirring continuously.
Boil for about 2 minutes and stir in the vanilla.
Place over the popcorn and stir to well combine.
Spread the popcorn into the prepared pan.
Cook in the oven for about 30 minutes, stirring occasionally.
Remove from the oven and keep aside to cool in the room
temperature.
Break into small clumps and store in an airtight container.
Amount per serving (16 total)

Timing Information:

Preparation 10 m
Cooking 35 m
Total Time 1 h 45 m

Nutritional Information:

Calories 185 kcal

Fat 12 g
Carbohydrates 18.9g
Protein 3g
Cholesterol 15 mg
Sodium 164 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 CORNERBACK CANDY

Ingredients
1/2 C. unsalted butter
1 1/2 C. graham cracker crumbs
1 C. semisweet chocolate chips
1 C. butterscotch chips
1 C. chopped walnuts
1 (14 oz.) can sweetened condensed milk
1 1/3 C. shredded coconut

Directions
Set your oven to 350 degrees F before doing anything else.
In a 13x9-inch baking dish, place the butter and melt in the oven.
Swirl the baking dish to coat with butter evenly.
In the bottom of the baking dish, spread the graham cracker crumbs
evenly.
Top with the chocolate chips, followed by the butterscotch chips and
walnuts.
Place the condensed milk over the walnuts evenly and sprinkle with
the coconut.
Cook in the oven for about 25 minutes.
Let cool before cutting into bars.
Amount per serving (36 total)

Timing Information:

Preparation 15 m
Cooking 25 m
Total Time 1h

Nutritional Information:

Calories 155 kcal

Fat 9.5 g
Carbohydrates 16.5g
Protein 1.9 g
Cholesterol 10 mg
Sodium 49 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 BOOTLEG SWEET BRITTLE

Ingredients
1 C. white sugar
1/2 C. water
6 tbsp light corn syrup
2 tbsp maple syrup
1 C. pecans
1 tsp vanilla extract
3/4 C. crumbled, cooked maple bacon
1 tsp baking soda

Directions
In a large skillet, add the sugar, water, corn syrup and maple syrup on
medium-high heat and bring to a boil, stirring continuously.
Heat till a small amount of syrup dropped into cold water forms a rigid
ball.
Stir in the pecans and vanilla and cook till the mixture begins to turn
brown.
Stir in the bacon and cook for about 1-3 minutes.
Remove from the heat and stir in the baking soda.
Place the brittle onto a parchment paper, set on a heat-proof surface.
Let it cool in room temperature for at least 30 minutes before breaking
into pieces.
Amount per serving (20 total)

Timing Information:

Preparation 10 m
Cooking 20 m
Total Time 1h

Nutritional Information:

Calories 140 kcal

Fat 7.1 g
Carbohydrates 17g
Protein 3g
Cholesterol 7 mg
Sodium 223 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 AUTOMATIC FIRST-DOWN APPLE BAKE

Ingredients
3 C. apples - peeled, cored and diced
10 slices bread, cubed
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
3/4 C. brown sugar
1/2 C. butter, melted

Directions
In a slow cooker, place the apples.
In a bowl, add the bread cubes, cinnamon, nutmeg, salt and brown
sugar and toss to coat.
Spread the bread cube mixture over the apples evenly and drizzle with
the melted butter.
Set the slow cooker on Low and cook, covered for about 3 hours.
Amount per serving (6 total)

Timing Information:

Preparation 20 m
Cooking 3h
Total Time 3 h 20 m

Nutritional Information:

Calories 349 kcal

Fat 16.9 g
Carbohydrates 47.7g
Protein 3.5 g
Cholesterol 41 mg
Sodium 447 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 DUAL-THREAT DESSERT SQUARES

Ingredients
1 C. sifted all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 C. butter or margarine, melted
1/2 C. packed brown sugar
1/2 C. white sugar
1 egg
1 tsp vanilla extract
1/2 C. chopped apple
1/2 C. finely chopped walnuts
2 tbsp white sugar
2 tsp ground cinnamon

Directions
Set your oven to 350 degrees F before doing anything else and grease
a 9x9-inch baking dish.
In a bowl, sift together the flour, baking powder, salt and 1/4 tsp of the
cinnamon.
In a large bowl, add the melted butter, brown sugar and 1/2 C. of the
white sugar and with a wooden spoon, mix till smooth.
Stir in the egg and vanilla.
Add the flour mixture and mix till just combined.
Fold in the apples and walnuts.
Place the mixture into the prepared pan evenly.
In a small bowl, mix together the remaining cinnamon and sugar and
sprinkle over the top of the bars.
Cook in the oven for about 25-30 minutes.
Cool in the pan and cut into squares.
Amount per serving (16 total)

Timing Information:

Preparation 25 m
Cooking 30 m
Total Time 55 m

Nutritional Information:

Calories 143 kcal

Fat 5.7 g
Carbohydrates 22.1g
Protein 1.8 g
Cholesterol 19 mg
Sodium 94 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 GAMEDAY GUACAMOLE

Ingredients
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 tsp salt
1/2 C. diced onion
3 tbsp chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 tsp minced garlic
1 pinch ground cayenne pepper (optional)

Directions
In a medium bowl, add the avocados, lime juice and salt and mash
well.
Add the onion, cilantro, tomatoes, garlic and cayenne pepper and stir
to combine.
Refrigerate for 1 hour.
Amount per serving (4 total)

Timing Information:

Preparation
Cooking 10 m
Total Time 10 m

Nutritional Information:

Calories 262 kcal

Fat 22.2 g
Carbohydrates 18g
Protein 3.7 g
Cholesterol 0 mg
Sodium 596 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 BIG BOY BEAN BASED SALSA

Ingredients
1 (15 oz.) can black-eyed peas
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can whole kernel corn, drained
1/2 C. chopped onion
1/2 C. chopped green bell pepper
1 (4 oz.) can diced jalapeno peppers
1 (14.5 oz.) can diced tomatoes, drained
1 C. Italian-style salad dressing
1/2 tsp garlic salt

Directions
In a medium bowl, add the black-eyed peas, black beans, corn, onion,
green bell pepper, jalapeño peppers, tomatoes, Italian-style salad
dressing and garlic salt and mix well.
Refrigerate, covered for overnight.
Amount per serving (12 total)

Timing Information:

Preparation
Cooking 10 m
Total Time 8 h 10 m

Nutritional Information:

Calories 155 kcal

Fat 6.4 g
Carbohydrates 20.4g
Protein 5g
Cholesterol 0 mg
Sodium 949 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 PLAY ACTION POPCORN

Ingredients
1/2 C. butter, melted
1 tsp crushed red pepper
1 tsp ground cumin
1 tsp paprika
1 gallon popped popcorn
1/2 C. shredded Cheddar cheese

Directions
In a small bowl, mix together the butter, crushed red pepper, cumin
and paprika.
In a large bowl, place the popcorn, butter mixture and Cheddar cheese
and toss till well combined.
Amount per serving (16 total)

Timing Information:

Preparation
Cooking 15 m
Total Time 15 m

Nutritional Information:

Calories 130 kcal

Fat 11.8 g
Carbohydrates 5.2g
Protein 1.8 g
Cholesterol 19 mg
Sodium 179 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 WINNING TEAM WONTONS

Ingredients
1/2 C. butter
1/2 C. hot pepper sauce
2 tsp distilled white vinegar
2 C. shredded cooked chicken
1 (8 oz.) package cream cheese, softened
1 (12 oz.) package wonton wrappers
1 egg white
2 C. oil for frying

Directions
In a small pan, melt the butter on medium-high heat.
Remove from the heat and immediately, add the hot pepper sauce and
vinegar and beat till smooth.
Keep aside for about 1 hour to cool and thicken.
After cooling, stir in the shredded chicken and keep aside for about 15
minutes.
Place the several wonton wrappers onto a smooth surface.
Place 1/2 tsp of the chicken in the center of each wrapper and top with
1/2 tsp of the cream cheese.
Coat the edges of the wonton wrappers with the egg white.
Fold the edges over the filling in a triangle shape and press the edges
together to seal.
In a pan, heat the oil on medium-high heat to 375 degrees F.
Add the wontons, 4-5 at a time into the hot oil and deep fry for about 2
minutes, flipping occasionally.
Transfer the wontons onto paper towel line plate to drain.
Amount per serving (16 total)

Timing Information:

Preparation 20 m
Cooking 15 m
Total Time 1 h 50 m

Nutritional Information:

Calories 219 kcal

Fat 15 g
Carbohydrates 12.7g
Protein 8.2 g
Cholesterol 46 mg
Sodium 402 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 PLAY CLOCK POTATO WEDGES

Ingredients
cooking spray
4 large potatoes
2 tbsp olive oil
salt and ground black pepper to taste
1 C. Buffalo-style hot pepper sauce
1/4 C. melted butter
1/4 C. ranch salad dressing

Directions
Set your oven to 400 degrees F before doing anything else and grease
a baking sheet.
Cut the potatoes into wedges and place onto the prepared baking sheet
about 1-inch apart.
Drizzle with the olive oil and sprinkle with the salt and pepper.
Cook in the oven for about 30 minutes.
In a large bowl, add the potatoes, hot pepper sauce and melted butter.
With a lid, cover the bowl tightly and toss to coat well.
Transfer the potato mixture into the serving platter and drizzle with the
ranch salad dressing.
Amount per serving (4 total)

Timing Information:

Preparation 10 m
Cooking 30 m
Total Time 40 m

Nutritional Information:

Calories 526 kcal

Fat 26.6 g
Carbohydrates 66.1g
Protein 8.1 g
Cholesterol 35 mg
Sodium 1765 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 COMEBACK KID CAULIFLOWER

Ingredients
cooking spray
1/3 C. Buffalo wing sauce (such as Frank's(R))
3 tbsp mayonnaise
1 large egg
6 C. cauliflower florets
1 1/2 C. garlic croutons
1/4 C. grated Parmesan cheese
Blue Cheese Dip:
1/4 C. blue cheese salad dressing
1/4 C. sour cream
1 pinch ground black pepper

Directions
Set your oven to 450 degrees F before doing anything else and grease
a baking sheet.
In a large bowl, add the wing sauce, mayonnaise and egg and beat till
well combined.
Add the cauliflower florets and coat with the mixture completely.
Spread the cauliflower florets onto the prepared baking sheet.
In a food processor, add the croutons and pulse till a fine crumb forms.
Add the Parmesan cheese and mix till well combined.
Sprinkle crouton mixture over the cauliflower florets.
Cook in the oven for about 15 minutes.
Keep in the baking sheet for about 5 minutes before removing.
In a bowl, mix together the blue cheese dressing, sour cream and black
pepper.
Serve the cauliflower florets with the blue cheese dip.
Amount per serving (12 total)

Timing Information:

Preparation 10 m
Cooking 15 m
Total Time 30 m

Nutritional Information:

Calories 121 kcal

Fat 8.8 g
Carbohydrates 7.8g
Protein 3.2 g
Cholesterol 23 mg
Sodium 364 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 HOME TEAM ADVANTAGE HUMMUS

Ingredients
2 (16 oz.) cans garbanzo beans, drained
2 tbsp olive oil
1/8 C. lemon juice
2 tbsp tahini
8 cloves garlic, minced
2 slices jarred jalapeno pepper, chopped
1 tsp liquid from the jar of jalapeno peppers
1/2 tsp ground black pepper
1 1/2 tsp cayenne pepper
1/2 tsp ground cumin
3/4 tsp dried oregano

Directions
In the bowl of a stand mixer, mix together the garbanzo beans, olive
oil, lemon juice, tahini, garlic, jalapeño, juice from the jalapeno jar,
black pepper, cayenne, cumin and oregano.
With the whisk attachment on low speed, mix till all the ingredients
just start to blend.
Now, turn the speed to medium and mix till desired consistency.
Refrigerate, covered for overnight.
Amount per serving (24 total)

Timing Information:

Preparation
Cooking 15 m
Total Time 8 h 15 m

Nutritional Information:

Calories 65 kcal
Fat 2.3 g
Carbohydrates 9.4g
Protein 2.2 g
Cholesterol 0 mg
Sodium 122 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 BEAST-MODE SALSA

Ingredients
3 tomatoes, chopped
1/2 C. finely diced onion
5 serrano chilis, finely chopped
1/2 C. chopped fresh cilantro
1 tsp salt
2 tsp lime juice

Directions
In a medium bowl, mix together the tomatoes, onion, chili peppers,
cilantro, salt and lime juice.
Refrigerate to chill for one hour before serving.
Amount per serving (4 total)

Timing Information:

Preparation
Cooking 10 m
Total Time 1 h 10 m

Nutritional Information:

Calories 51 kcal
Fat 0.2 g
Carbohydrates 9.7g
Protein 2.1 g
Cholesterol 0 mg
Sodium 592 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 PASS RUSH PINWHEELS

Ingredients
1 (8 oz.) can refrigerated crescent roll dough
2 C. shredded mozzarella cheese
24 slices beef pepperoni
1 (14 oz.) can pizza sauce

Directions
Set your oven to 375 degrees F before doing anything else.
Pinch the 8 crescent roll dough triangles into 4 rectangles onto a large
baking sheet.
Top each rectangle with 6 slices of the pepperoni and mozzarella
cheese evenly.
Roll tightly lengthwise and slice each into 4 or more pieces.
Cook in the oven for about 12 minutes.
Serve with pizza sauce for dipping.
Amount per serving (8 total)

Timing Information:

Preparation 20 m
Cooking 12 m
Total Time 32 m

Nutritional Information:

Calories 235 kcal

Fat 13.1 g
Carbohydrates 16.4g
Protein 11 g
Cholesterol 24 mg
Sodium 758 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 SCRIMMAGE SHRIMP

Ingredients
2 C. all-purpose flour
2 tbsp Creole-style seasoning
1 tbsp garlic powder
1 tbsp ground cayenne pepper
1 tsp onion powder
1 tsp freshly ground black pepper
1 lb. large shrimp, peeled and deveined with tails attached
4 C. oil for frying
BUFFALO SAUCE:
4 cloves garlic, minced
2 1/2 tbsp butter
6 oz. hot pepper sauce
1 tsp ground cayenne pepper

Directions
In a large resealable plastic bag, add the flour, Creole-style seasoning,
garlic powder, ground cayenne pepper, onion powder and ground
black pepper.
Seal the bag and shake a few times to combine the ingredients well.
Rinse the shrimp under cold water and place them in the plastic bag
with the flour mixture.
Seal the bag and shake to coat well with the flour mixture.
Arrange the coated shrimp onto a cookie sheet and refrigerate for
about 15-20 minutes.
Preserve the remaining flour mixture in the bag.
In a mixing bowl, add the garlic, butter, hot sauce and cayenne pepper
and beat till well combined.
Remove the shrimp from refrigerator and shake off the excess flour
mixture.
In a pan, heat the oil to 375 degrees F and cook the shrimp for about 2-
3 minutes.
Immediately coat the shrimp with the buffalo sauce and serve.
Amount per serving (4 total)

Timing Information:

Preparation 15 m
Cooking 20 m
Total Time 45 m

Nutritional Information:

Calories 626 kcal

Fat 32.1 g
Carbohydrates 54.4g
Protein 30.1 g
Cholesterol 198 mg
Sodium 2129 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 QB SCRAMBLE SANDWICH

Ingredients
6 slices turkey bacon
1/2 C. mayonnaise
1/4 C. sour cream
2 tbsp hot buffalo wing sauce
1 loaf Italian bread, cut in half lengthwise
3 C. shredded meat from a rotisserie chicken
8 slices pepper jack cheese
1/4 C. roasted red bell peppers, drained and sliced (optional)

Directions
Set your oven to 325 degrees F before doing anything else.
Heat a large skillet on medium-high heat and cook the bacon till
browned completely.
Transfer the bacon slices on a paper towel-lined plate to drain.
In a small bowl, mix together the mayonnaise, sour cream and hot
sauce.
Spread the mayonnaise mixture over the both bread halves.
Place chicken on bottom half of bread and top with the bacon and
cheese.
Fold the top half of the bread over the bottom and wrap with a foil
paper.
Cook in the oven for about 20-25 minutes.
Add a layer of red pepper slices on top of the bacon and cheese, if
desired.
Cut into the slices, and serve.
Amount per serving (8 total)

Timing Information:

Preparation 10 m
Cooking 30 m
Total Time 40 m

Nutritional Information:

Calories 566 kcal

Fat 30.1 g
Carbohydrates 44.3g
Protein 27.9 g
Cholesterol 77 mg
Sodium 988 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 FUMBLEROOSKI SALMON

Ingredients
3 (12 inch) untreated cedar planks
1/3 C. vegetable oil
1 1/2 tbsp rice vinegar
1 tsp sesame oil
1/3 C. soy sauce
1/4 C. chopped green onions
1 tbsp grated fresh ginger root
1 tsp minced garlic
2 (2 lb.) salmon fillets, skin removed

Directions
In a bowl of the warm water, soak the cedar planks for at least 1 hour.
In a shallow dish, mix together the vegetable oil, rice vinegar, sesame
oil, soy sauce, green onions, ginger and garlic.
Add the salmon fillets and oat with the mixture evenly.
Marinate, covered for at least 15 minutes or up to one hour.
Set your outdoor grill for medium heat and place the planks on the
grate.
Remove the salmon from the bowl and discard the marinade.
Place the salmon fillets onto the planks and cook, covered on the grill
for about 20 minutes.
Amount per serving (6 total)

Timing Information:

Preparation 15 m
Cooking 20 m
Total Time 35 m

Nutritional Information:

Calories 678 kcal

Fat 45.8 g
Carbohydrates 1.7g
Protein 61.3 g
Cholesterol 179 mg
Sodium 981 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 LONGHORN INSPIRED BURGERS

Ingredients
2 lb. lean ground beef
1 (1 oz.) package ranch dressing mix
1 egg, lightly beaten
3/4 C. crushed saltine crackers
1 onion, chopped

Directions
Set your grill for high heat and grease the grill grate.
In a large bowl, add all the ingredients and mix till well combined.
Make hamburger patties from the mixture.
Cook the patties on the grill for about 5 minutes from both sides.
Amount per serving (8 total)

Timing Information:

Preparation 15 m
Cooking 10 m
Total Time 25 m

Nutritional Information:

Calories 268 kcal

Fat 15.2 g
Carbohydrates 7.7g
Protein 23.1 g
Cholesterol 98 mg
Sodium 393 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 MAN COVERAGE MEATBALLS

Ingredients
2 lb. ground beef
2 eggs
3/4 C. instant oatmeal
3 tbsp dried minced onion
3/4 C. shredded mild Cheddar cheese
1/4 C. ketchup
1 tsp salt
1/2 tsp pepper
2 tbsp vegetable oil
1 (12 oz.) bottle barbeque sauce

Directions
Set your oven to 350 degrees F before doing anything else.
In a large bowl, add the ground beef, eggs, oatmeal, onion, Cheddar
cheese, ketchup, salt, and pepper and mix till well combined.
Make about 1-inch balls from the mixture.
In a large skillet, heat the oil on medium heat and cook the meatballs
for about 10 minutes, flipping occasionally.
With a slotted spoon, transfer the meatballs into a baking dish and top
with the barbecue sauce.
Cook in the oven for about 30 minutes.
Serve hot.
Amount per serving (8 total)

Timing Information:

Preparation 30 m
Cooking 45 m
Total Time 1 h 15 m

Nutritional Information:

Calories 395 kcal

Fat 22.1 g
Carbohydrates 23.6g
Protein 24.4 g
Cholesterol 127 mg
Sodium 1013 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 MACHO MEXICAN APPETIZERS

Ingredients
3/4 C. dried parsley
4 C. shredded Mexican cheese blend
1 (8 oz.) package cream cheese, softened
1/4 C. mayonnaise
1 (1.25 oz.) package hot taco seasoning mix
1/4 C. pickled jalapeno peppers, chopped

Directions
In the bottom of a shallow baking dish, place the parsley and keep
aside.
In a large bowl, add the Mexican cheese blend, cream cheese,
mayonnaise, taco seasoning and jalapeño peppers and mix till well
combined.
Make 3 equal sized balls from the mixture and roll each ball in the
parsley evenly.
With plastic wrap, wrap each ball individually and refrigerate for at
least 2 hours or overnight.
Amount per serving (12 total)

Timing Information:

Preparation
Cooking 15 m
Total Time 2 h 15 m

Nutritional Information:

Calories 285 kcal

Fat 24.6 g
Carbohydrates 5.1g
Protein 11.9 g
Cholesterol 65 mg
Sodium 669 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 FINGER FOOD FOR FIELD GOALS SAUSAGES

Ingredients
1 lb. turkey bacon
1 (16 oz.) package little smokie sausages
1 C. brown sugar

Directions
Set your oven to 350 degrees F before doing anything else.
Cut the bacon into thirds and wrap each strip around a little sausage.
Thread the wrapped sausages onto wooden skewers and arrange onto a
baking sheet.
Sprinkle with the brown sugar.
Cook in the oven till the bacon is crisp and the brown sugar melts.
Amount per serving (12 total)

Timing Information:

Preparation 10 m
Cooking 20 m
Total Time 30 m

Nutritional Information:

Calories 356 kcal

Fat 27.2 g
Carbohydrates 18.9g
Protein 9g
Cholesterol 49 mg
Sodium 696 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 BACKWARD PASS BREAD

Ingredients
1 (1 lb.) loaf frozen bread dough
1 tbsp extra virgin olive oil
1/2 tbsp dried basil leaves
1/2 tbsp dried minced onion flakes
1/2 tbsp dried oregano
1 (8 oz.) package sliced pepperoni sausage
1 (6 oz.) package shredded mozzarella cheese
1 egg, lightly beaten

Directions
Thaw the frozen bread dough for about 8 hours or overnight in the
refrigerator.
In a large, lightly greased bowl, place the dough and place in a warm
place for about 2-3 hours.
Set your oven to 350 degrees F and lightly, grease a large baking
sheet.
Punch down the dough and then roll into a 12x18-inch rectangle.
Lightly, coat the dough with the olive oil and sprinkle with the basil,
onion flakes and oregano.
Place the pepperoni on top within a half inch of the edges and sprinkle
with the mozzarella cheese.
Beginning with the longest edge, roll the dough into a thin cylinder
and seal seam.
Glaze the roll with the egg and place onto the prepared baking sheet.
Cook in the oven for about 35 minutes.
Cut into bite sized pieces before serving.
Amount per serving (20 total)

Timing Information:

Preparation 20 m
Cooking 35 m
Total Time 12 h 15 m

Nutritional Information:

Calories 87 kcal
Fat 7.2 g
Carbohydrates 0.5g
Protein 4.9 g
Cholesterol 26 mg
Sodium 241 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 INTERCEPTION CHIPS

Ingredients
4 medium potatoes, peeled and sliced paper-thin
3 tbsp salt
1 quart oil for deep frying

Directions
In a large bowl of cold water immediately, place the potato slices after
slicing.
Drain and rinse well.
Now, soak the potatoes in the salty water for at least 30 minutes.
Drain, rinse and drain again.
Heat oil in a deep-fryer to 365 degrees F and fry the potato slices in
small batches till golden.
Transfer the potato slices onto paper towel lined plates to drain.
Season with additional salt if desired.
Amount per serving (8 total)

Timing Information:

Preparation 40 m
Cooking 20 m
Total Time 1h

Nutritional Information:

Calories 179 kcal

Fat 11.1 g
Carbohydrates 18.6g
Protein 2.2 g
Cholesterol 0 mg
Sodium 2623 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 NEVER LOSE NACHOS

Ingredients
1 1/2 lb. russet potatoes, cut into 1/2-inch wedges
1 1/2 tbsp vegetable oil
1 tsp Mexican-style seasoning blend
1/2 tsp garlic salt
1 C. shredded Mexican cheese blend
1/4 C. rinsed and drained canned black beans
1/4 C. diced tomatoes
1/4 C. sliced black olives
1/4 C. sliced green onions
3 tbsp canned chopped green chilis

Directions
Set your oven to 425 degrees F before doing anything else.
In a bowl, mix together the potatoes, oil, Mexican seasoning and garlic
salt.
In a baking sheet, arrange the potatoes in a single layer.
Cook in the oven for about 25-30 minutes, stirring occasionally.
Transfer the potatoes into a plate and top with the Mexican cheese
blend, black beans, diced tomatoes, black olives, green onions and
green chilis.
Amount per serving (4 total)

Timing Information:

Preparation 10 m
Cooking 25 m
Total Time 35 m

Nutritional Information:

Calories 336 kcal

Fat 17 g
Carbohydrates 35.2g
Protein 12.3 g
Cholesterol 32 mg
Sodium 780 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 SUPER BOWL SALSA

Ingredients
3 mangos - peeled, seeded and diced
1 cucumber - peeled, seeded, and diced
2 jalapeno peppers, seeded and finely chopped
1 large onion, finely diced
1 clove garlic, minced
1/4 C. chopped fresh cilantro
1 tbsp lime juice
salt and pepper to taste

Directions
In a large bowl, mix together all the ingredients.
Refrigerate for at least 2 hours before serving.
Amount per serving (16 total)

Timing Information:

Preparation
Cooking 30 m
Total Time 2 h 30 m

Nutritional Information:

Calories 32 kcal
Fat 0.1 g
Carbohydrates 8.2g
Protein 0.4 g
Cholesterol 0 mg
Sodium 2 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 CROWD-PLEASING BEEF BITES

Ingredients
4 (6 oz.) filet mignon steaks
1 (16 oz.) bottle Italian dressing
1 (8 oz.) package cream cheese
1/4 C. minced jalapeno pepper
20 slices thinly sliced bacon

Directions
Slice the steaks into 1/2-inch wide strips and pound into about half
their original thickness.
In a bowl, place the steaks and top with the Italian dressing evenly.
Refrigerate to marinate for at least 2 hours.
Set your outdoor grill for high heat and lightly, grease the grill grate.
In a bowl, mix together the cream cheese and jalapeño pepper.
Remove the strips from the marinade and place on a smooth surface.
Spread about 1 tsp of the cream cheese mixture over each strip.
Fold the each strip around the cream cheese mixture to form a ball.
With a bacon slice, wrap each ball and secure with the water-soaked
toothpicks.
Cook on the grill for about 4 minutes per side.
Amount per serving (10 total)

Timing Information:

Preparation 15 m
Cooking 8m
Total Time 2 h 23 m

Nutritional Information:

Calories 393 kcal

Fat 32.1 g
Carbohydrates 5.6g
Protein 20.1 g
Cholesterol 79 mg
Sodium 1250 mg

* Percent Daily Values are based on a 2,000 calorie diet.

 CLASSIC DIJON POTATO TAPAS

INGREDIENTS
3 lbs potatoes, peeled and cut into 1 inch cubes
1 tbsp Dijon mustard
1/3 C. mayonnaise
2 garlic cloves, finely chopped
1 tbsp fresh thyme, finely chopped
1 tsp black pepper ( freshly ground)
1/4 C. green onion, finely chopped

Directions
In a pan of water, cook the potatoes till done completely and drain.
Keep aside to cool completely.
In a bowl, mix together the remaining ingredients except the green
onion.
Fold in the potatoes and green onion.
Refrigerate for about 1 hour.
Amount per serving: 8
Timing Information:

Preparation 10 mins
Total Time 1 hr 40 mins

Nutritional Information:

Calories 173.5
Fat 3.5g
Cholesterol 2.5mg
Sodium 101.5mg
Carbohydrates 32.9g
Protein 3.7g

* Percent Daily Values are based on a 2,000 calorie diet.

 PRAWN TAPAS SPANISH STYLE

INGREDIENTS
2 lb raw king prawns, peeled and butterflied
3 tbsp parsley, chopped
1 tsp chili flakes
4 tbsp olive oil
4 -6 garlic cloves, thinly sliced
4 -6 tbsp dry sherry

Directions
Set your oven to 400 degrees F before doing anything else.
Carefully, slit the prawns lengthwise but don't go all the way through
and remove the vein.
In 6 small oven proof dishes, divide the prawns, garlic, chili flakes,
sherry and olive oil.
Cook in the oven for about 8-12 minutes.
Serve with a sprinkle of the parsley alongside the crusty bread &
lemon wedges.
Amount per serving: 6
Timing Information:

Preparation 5 mins
Total Time 13 mins

Nutritional Information:

Calories 285.0
Fat 11.6g
Cholesterol 228.0mg
Sodium 230.4mg
Carbohydrates 3.7g
Protein 30.7g

* Percent Daily Values are based on a 2,000 calorie diet.

 FLAME BROILED CHICKEN

INGREDIENTS
1 lb boneless skinless chicken breast, cut into 1/2 inch pieces
1 C. mayonnaise
1 medium red pepper, finely chopped
1 clove garlic
1 tsp red pepper flakes

Directions
Soak 12 (8-inch) wooden skewers in water for about 30 minutes.
Thread the chicken pieces onto presoaked skewers and in shallow
baking dish.
In a bowl, mix together the remaining ingredients and place over the
skewers.
Cot the chicken pieces with the marinade and refrigerate for about 30
minutes.
Set the oven to broiler and arrange oven rack about 4-6-inches from
heating element.
Remove skewers from the refrigerator and discard the marinade.
Arrange the skewers on the rack of a broiler pan.
Cook under the broiler for about 10 minutes, flipping occasionally.
Amount per serving: 1
Timing Information:

Preparation 30 mins
Total Time 40 mins

Nutritional Information:

Calories 123.4
Fat 7.5g
Cholesterol 29.3mg
Sodium 183.6mg
Carbohydrates 5.4g
Protein 8.3g

* Percent Daily Values are based on a 2,000 calorie diet.

 TRADITIONAL TOMATO TAPAS
(TOMATES RELLENOS)

INGREDIENTS
6 small tomatoes
3 eggs, hard-boiled, mashed
4 tbsp aioli
salt, pepper
1 tbsp parsley, chopped
olive oil

Directions
Cut the tops off the tomatoes.
Remove the core and seeds of the tomatoes with a spoon.
In a bowl, mix together the parsley, eggs, aioli, salt and black pepper.
Stuff the tomatoes with the parsley mixture and cover with the top
slice.
Drizzle with some olive oil and sprinkle with the black pepper.
Amount per serving: 6
Timing Information:

Preparation 30 mins
Total Time 30 mins

Nutritional Information:

Calories 53.3
Fat 2.6g
Cholesterol 105.7mg
Sodium 39.9mg
Carbohydrates 3.8g
Protein 3.9g

* Percent Daily Values are based on a 2,000 calorie diet.

 SEVILLA

INGREDIENTS
1 lb plum tomato, cored seeded and cut into small dice ( ripe)
1/2 red onion, diced
1/4 C. capers, drained ( tiny)
2 tbsp extra virgin olive oil
1/4 tsp black pepper, coarsely ground
2 tbsp flat leaf parsley, chopped

Directions
In a bowl, mix together all the ingredients.
Keep aside for about 1 hour before serving.
Amount per serving: 6
Timing Information:

Preparation 10 mins
Total Time 10 mins

Nutritional Information:

Calories 59.2
Fat 4.7g
Cholesterol 0.0mg
Sodium 174.8mg
Carbohydrates 4.3g
Protein 0.9g

* Percent Daily Values are based on a 2,000 calorie diet.

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