Are you ready for some football? Yeah! I’ve got some really delicious “munchies” that come together easily. There’s a little day-before pre work, and day of to finish everything. Super easy. Super delicious.
If you are hosting the party, there’s more than enough food to feed the whole gang with enough variety that there’s sure to be something for everyone. If attending a pot luck, might I suggest the Foot Ball Field Dip, Deviled Football Eggs or Spanish Coins in a Spicy Tomato Sauce. Any of these dishes travel well.
Buying potato and macaroni salads from a good deli is a great way to round out the table without additional work. If desired, before serving the deli salads, shape into footballs, garnish with green onions for the “laces” and tuck curly parsley around the salads for the “field”. When I do mine, it’s half macaroni salad, half potato salad.
The Menu
37-Layer Taco Football Field Dip
African Chicken Wings
Bacon Cheddar Pinwheels
BLT Canapés with Basil Mayonnaise
Chips and Dip
Deli Potato Salad (Purchased)
Deli Macaroni Salad (Purchased)
Deviled Football Eggs
Spanish Coins in a Spicy Tomato Sauce
Taco Ring
Just a few personal notes before we get down to cooking . . .
There really aren’t 37 layers of dip, it’s the name Hubby gave my Taco Bean Dip because he says it weights as though it has 37 layers – and tastes awesome. It’s actually my rendition of 7-Layer Bean Dip with a few more layers thrown in for good measure – like taco meat. When Kiddo was in high school, I made this whenever he was asked to contribute a dish to the party. It was always a hit with the kids.
Everyone loves those little cocktail sausages cooked in barbecue sauce. Spanish Coins in a Spicy Tomato Sauce is a nice alternative just to mix things up a bit.
Finally, if the Taco Ring looks familiar – it is. I’ve posted the recipe before. It’s actually my Mexican Taco Ring and Family Game Night but it works well as football munchies, too.
The Day Before:
African Chicken Wings: Marinate Wings in the refrigerator overnight.
BLT Canapés with Basil Mayonnaise: Make Basil Mayonnaise and store in the refrigerator until ready to use. Make Canapé bases and store in an air-tight container until ready to use.
Chips & Dip: If using a dip mix that is added to sour cream, mix up the night before. This will allow dip to mature and the flavors develop.
Deli Macaroni & Potato Salad: If desired, transfer to nice serving bowl, cover and refrigerate until ready to place on table. If shaping into footballs, prepare morning of, cover well with plastic wrap and refrigerate until ready to serve.
Deviled Football Eggs: Make Deviled Eggs, cover and refrigerate. Garnish just before serving.
Taco Ring: Prepare garnish of lettuce and tomatoes. Store in zip-lock bags until ready to assemble. Cook meat filling and store in refrigerator.
Morning of:
37-Layer Taco Dip Football Field: Make according to recipe. Erect goal posts just before game time.
African Chicken Wings: Remove wings from marinade. Finish in oven about 2 hours before guests arrive. Keep warm in Chafer until ready to serve.
Bacon Cheddar Pinwheels: Make pinwheels according to recipe. Arrange on serving platter, cover and place on banquet/buffet table until ready to serve. These pinwheels are fine at room temperature.
BLT Canapés with Basil Mayonnaise: Cook bacon, slice tomatoes and assemble Canapés. Arrange on serving platter, cover and hold on banquet/buffet table until ready to serve. DO NOT assemble until about 30 minutes before guests arrive to avoid issues with mayonnaise. Bacon can be cooked in the morning and held in an air-tight container until ready to assemble.
Spanish Coins in a Spicy Tomato Sauce: Start coins in a crock pot. Place on banquet/buffet table. The coins can be served directly from the pot. Be sure to have cute little cocktail “swords” for serving.
Taco Ring: Warm filling gently in microwave. Assemble ring and bake in oven according to recipe.
The Recipes
37-Layer Taco Dip Football Field
½ lb Ground Beef
½ lb Chorizo
2 Tablespoons Taco Seasoning
1 Can Refried Beans
2 Tablespoons Bacon drippings
2 tablespoons Taco Sauce
16 oz Sour Cream (thinned with a little milk)
16 oz Medium-Hot Salsa
16 oz Zesty Guacamole Dip
8 oz Block Cheddar Cheese, shredded
1 bunch Green Onions, Chopped (Field)
1 small can WHOLE Black Olives (Players)
1 pint Grape Tomatoes (Players)
5 Beef Sticks (Goal Posts)
Toothpicks as needed for assembly
Brown ground beef and chorizo meats together in a large cast iron skillet, allowing flavors to blend. Break up meat as it browns. Add taco seasoning BEFORE meats are drained. Once cooked and seasoned, drain well and set aside.
In a separate pan, heat bacon drippings in a medium size skillet. Add refried beans and cook to warm. Add taco sauce to beans, blending until beans are smooth and Spreadable.
Meanwhile, grate cheese and set aside. Chop onions and set aside.
When ready to assemble, spread Layers as Follows:
- Bean Mixture
- Sour Cream
- Salsa
- Meat Mixture
- Guacamole (Field, under)
- Green Onions (Field grass)
- Grated Cheese (end zones and side lines)
Place sour cream in pastry bag fitted with fine tip. Pipe lines for yard markers.
Assemble goal posts using beef sticks and toothpicks. Wrap and set aside until ready to use.
When ready to serve, erect goal posts in end zones. Arrange “players” on the field.
Arrange corn chips for serving.
Note: I asked Hubby to arrange the “players” – thinking he would put them on the 50-yard line, nice and even. Instead, he placed them all on one end of the field. When I asked why, he said they were executing a play. Hubby knew having all the “players” at one end of the field would drive me nuts for the rest of the day, or at lease until we had eaten enough of the “stadium” that it didn’t matter. Crazy man! Naturally, I had to fix it or go insane.
African Chicken Wings
1/2 cup (1 stick) butter, melted
1/2 cup olive oil
2 tablespoons crushed red pepper
2/3 cup lemon juice
4 large garlic cloves, crushed
2 teaspoons salt
2 teaspoons ground black pepper
5 to 6 pounds split chicken wings or drumettes
Combine butter, oil, pepper, lemon juice and seasonings in a bowl. Blend well.
Rinse and pat dry wings or drumettes. Place in a resealable bag. Pour marinate over chicken. Refrigerate overnight.
Preheat oven to 400-degrees. Spray rimmed baking sheet with cooking spray. Set aside until ready to use.
Place chicken on baking sheet. Bake 40-50 minutes or until cooked through and crisp.
Remove African Chicken Wings from oven. Transfer to Chafing Dish. Cover and keep warm until ready to serve.
Bacon Cheddar Pinwheels
1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
2 tablespoons ranch dressing
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 cup finely shredded Cheddar cheese (2 oz)
1/4 cup chopped green onions (4 medium)
Heat oven to 350 degrees
Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm or at room temperature.
BLT Canapés with Basil Mayonnaise
2 Cups Fresh Basil leaves plus ¼ cup chopped basil leaves
2/3 Cup Best Food Mayonnaise
4 Teaspoons Lemon Juice
2 Garlic Cloves, minced
Salt & Pepper to Taste
11 Slices Hearty White Sandwich Bread
11 Slices Hickory Smoked Bacon
6 Oz Cherry Tomatoes, sliced ½ inch thick for 33 slices
Process 2 cups basil leaves, mayonnaise, lemon juice, garlic and ¼ teaspoon salt in a food processor until smooth, about 1 minute, scraping down bowl as needed. Transfer to bowl and season with salt & pepper to taste. Refrigerate until ready to use. (Mayonnaise can be stored in refrigerator for up to 4 days).
Adjust oven rack 6 inches from broiler element, heat broiler. Using 2-inch round biscuit cutter, cut rounds from the sandwich bread, avoiding the crusts. Each slice should produce 3 rounds. Discard any scraps.
Spray each side of bread rounds with cooking spray. Place on a rimmed baking sheet and cook under broiler until golden brown on both sides, about 5 minutes, flipping bread over halfway through. Let cool. Base can be made 1 day in advance. Store at room temperature in an air-tight container.
Fry bacon until crisp. Transfer bacon to paper towel-lined plate and let cook. Break each bacon slice into 3 short pieces. Season tomato slices with salt and pepper. Spread a small amount of basil mayonnaise (about ¾ of a teaspoon) on each toast round. Place rounds on a serving platter. Top each with 1 piece of bacon, 1 tomato slice and sprinkle with remaining basil to garnish. Serve at room temperature. Canapés will hold at room temperature for up to 2 hours.
Deviled Football Eggs
16 Hard Boiled Eggs
1 cup mayonnaise
3 teaspoons mustard (yellow, stoned or Dijon-Style Mustard – it’s a matter of personal tastes – try each to see which flavor suits you)
4 Tablespoons red wine vinegar
salt and pepper to taste
Chives for garnish
Tip: Boil 2 eggs more than required to fill serving tray. The extra eggs give more yolk filling, the extra whites allow for tasting and adjusting seasonings if necessary.
To Boil eggs, place eggs in a pan and cover with cold water. Bring to a full boil. Remove from heat, cover and let rest for 12-14 minutes. Drain, then plunge eggs into ice-cold water to cease the cooking process. The results will be a perfectly cooked egg with a sunny yellow yolk.
Tips for Peeling Hard-Boiled Eggs: Once eggs are cool enough to handle, roll gently on counter to crack shells. Place into cold water, refrigerate for 30 minutes to 1 hour. Remove from water and peel. Water will work its way into shell, the result is an easily peeled egg.
Peel eggs and cut in half lengthwise. Remove egg yolks and place yolks in food processor with mixing/chopping blade. Place 12 white halves on serving dish or egg platter. Select best of the halves.
Mix/chop yolks until fluffy and are fine grade resembling bread crumbs. Add mayonnaise and mustard and mix until creamy. Mix in red wine vinegar one tablespoon at a time and season to taste.
Spoon filling into egg white shells. Just before serving, garnish with chives to create football laces. If desired, place line serving platter with shredded lettuce for “field” effect.
Spanish Coins in a Spicy Tomato Sauce
1 tablespoon olive oil
¼ cup finely chopped onion
3-4 garlic cloves, minced
1 lb Polish or Kielbasa sausage, coin-cut into ½-inch thick rounds
1 teaspoon paprika
½ teaspoon coriander
Dash Cayenne pepper
1 (8 oz) Can tomato sauce
¼ cup Red wine
Heat oil in a large skillet over medium heat until hot. Add onion; cook 4-5 minutes or until softened, stirring occasionally.
Add garlic, cook 30-60 seconds or until fragrant. Add sausage slices, cook until lightly browned, turning once. Sprinkle with paprika, coriander and cayenne pepper. Add tomato sauce and wine; cook until sauce thickens and is reduced, stirring occasionally, about 15 minutes. Transfer to slow cooker set to warm.
Serve warm sausage mixture with cocktail toothpicks. If possible, look for sword toothpicks at a party supply store.
Taco Ring
1 lb ground beef
Taco seasoning to taste
1 cup shredded Mexican Blend cheese
2 tablespoons water
2 packages refrigerated crescent roll dough
1/2 head lettuce
1 medium tomato
1 small onion
1/2 cup sliced Nacho Style Jalapeno Peppers (optional)
1 cup salsa
1/2 Cup Sour Cream
Heat oven to 375 degrees.
In a large skillet, cook ground beef. Drain well.
Return ground beef to the skillet. Add taco seasoning, cheese and water. Stir until blended and cheese has melted into the meat.
Arrange crescent triangles around a large rimmed baking pan with bases overlapping inside the pan and points draped over the edge.
Spoon meat mixture over rolls. Fold points of triangles over filing and tuck under base at center (filling will not be completely covered).
Bake 20 to 25 minutes or until golden brown.
While the ring is baking, chop the tomatoes and onions. Roll the lettuce and shred. Gather all your other “topping” ingredients.
For a pretty presentation, arrange toppings in the center of the ring and serve. A pie server or Lasagna server works well to cut and serve the crescents.
Wondering what to do with those deli tubs of macaroni and potato salads? Why not serve them together in the shape of a football?
Macaroni & Potato Salad Football
1 Container Deli Style Macaroni Salad
1 Container Deli Style Potato Salad
1 Football Shaped Pan (Cake Supply Stores; Michael’s or other stores that carry Wilton’s Pans)
Plastic Wrap to line pan
Chives to create Football Laces
Parsley to garnish serving dish (Optional)
Line football pan with plastic wrap. Fill half of the pan with Macaroni Salad. Fill remaining half of the pan with Potato Salad.
You’ll want to fill completely to the top of the pan. Smooth even with the pan top. Cover with plastic wrap and refrigerate well, over night is best for salad to mold.
Remove top cover of wrap from salad. Place serving platter inverted over pan. Flip CAREFULLY and adjust placement while salad is still covered by mold.
Remove football pan, remove plastic wrap. Lay strips of chives down center of salad. Snip additional chives to finish “lacing”.
If desired, tuck parsley around salad for “grass”.
We’ll be rolling on into the holiday season, so I’ve got to change gears and think “Holiday Parties”. But don’t worry, I’ve got something up my sleeve for Super Bowl Sunday.
Welcome to Rosemarie's Kitchen 
Football Lovers over here… thank you for that amazing list. I’ll foresure have some of those on my table.
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So glad. Let me know how it goes . . .
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