Happy football Friday, all Y’all. How are we halfway through November? We have been tracking The Heisman all season. As well as predicting ALL the bowl games. Did you save last week’s recipes and our tiny little tribute to Ben Herbstreit? This week we are going to tackle some tasty football-shaped tailgate treats. Enjoy a full slate of games this weekend.
Tasty Football-Shaped Tailgate Treats
Jalapeno Cheddar Football Cheese Ball
Ingredients:
- 16 oz cream cheese
- 1 jalapeno finely chopped
- dash hot sauce
- ½ tsp garlic powder
- 1 cup cheddar cheese shredded
- 2 green onions chopped
- bacon crumbled
- provolone cheese
Directions:
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Mix cream cheese, jalapeno, hot sauce, garlic powder, cheddar cheese, and green onions.
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Cut a long piece of Saran wrap and lay it flat on the counter. Transfer the cheese mixture to the Saran wrap. Fold over both ends of the Saran wrap and gently form a football cheese ball. (Refer to reel on Instagram for demo.)
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Refrigerate for 20 minutes.
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Remove from the refrigerator and transfer to a serving dish. Gently add cooked, crumbled bacon.
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Cut a slice of provolone cheese to make the football stitches.
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Serve with chips, pretzels, or veggies.
Fried Taco Footballs
I highly recommend clicking the link and checking out all the Fried Taco Football notes
Ingredients:
- 1 cup cooked taco meat
- ½ cup canned black beans,drained and rinsed
- ¼ cup sauteed peppers
- ⅔ cup shredded cheddar cheese
- 20 egg roll wrappers
- 1 egg
- 1 teaspoon water
- ½-2/3 cup sour cream
Directions:
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Heat taco meat, black beans, and peppers together in a skillet over medium heat.
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Stir in cheese just until melted.
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Set aside to cool slightly.
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Cut 3 football shapes out of each egg roll wrapper using a cookie cutter or knife.
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Whisk together 1 egg and water to create an egg wash.
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Brush egg wash over one football-shaped egg roll wrapper.
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Spoon one tablespoon of the taco mixture onto the football.
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Set another football-shaped egg roll wrapper over top and press and seal the edges.
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Repeat creating a total of 30 footballs.
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Heat oil to 350 degrees F.
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Fry taco footballs until deep golden brown, about 1 minute, flipping them over as needed.
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Remove from oil and set on paper towels to drain excess oil.
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Spoon sour cream into a pastry or zip-top bag.
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Pipe sour cream laces over each football.
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Serve.
Pepperoni Football
Ingredients:
- 2 – 8-oz. blocks of cream cheese, at room temperature
- 2 c. shredded mozzarella
- 1 c. finely grated Parmesan
- 1 tbsp. Freshly Chopped Parsley
- 2 cloves garlic, minced
- 1 tsp. crushed red pepper flakes
- kosher salt
- Freshly ground black pepper
- 2 c. mini pepperoni
- 1 slice mozzarella, cut into thin strips
- Crackers, for serving
Directions:
- In a large bowl, combine cream cheese, mozzarella, Parmesan, parsley, garlic, and crushed red pepper flakes and season with salt and pepper. Stir together until completely combined.
- Transfer the cream cheese mixture onto your serving platter and form into a football shape.
- Smooth top and top all over with a layer of mini pepperoni.
- Top with mozzarella “laces” and serve with crackers.
Cocoa Krispies Footballs
Ingredients:
- 4 tablespoons butter
- 1 (10-ounce) bag of miniature marshmallows
- 1 tablespoon cocoa powder
- 5 to 6 cups chocolate puffed rice cereal (the Count Chocula is on sale now that would be a GREAT substitute)
- Cooking spray, for your hands
- White store-bought frosting, for decorating
Directions:
- 1. Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring, until melted about 3 minutes. Stir in the cocoa powder. Add the cereal, folding until evenly coated.
- 2. Remove the pot from the heat; let cool slightly. When cool enough to handle, generously spray your hands with cooking spray and shape the cereal mixture into footballs. Transfer to a wax paper-lined surface to set, about 5 minutes.
- 3. Put a scoop of frosting in a small resealable plastic bag; snip a very small piece from the corner and pipe the laces onto the football.
Football Cookie Dough Pops
Ingredients:
- ½ cup butter softened
- ½ cup peanut butter
- ½ cup packed brown sugar
- 1 teaspoon vanilla
- ½ teaspoon kosher salt
- 1 cup oat flour
- ¼ – ½ cup regular rolled oats, toasted
- ¼ cup coconut flour, almond flour, or oat flour
- 1 cup miniature semisweet chocolate pieces
- 12-ounce semisweet chocolate, melted
- 4-ounce white baking chocolate, melted
Directions:
- In a large bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds.
- Add the brown sugar, vanilla, and salt. Beat until the mixture is combined, scraping the sides of the bowl occasionally.
- Beat in the oat flour, rolled oats, and coconut flour. Stir in miniature chocolate pieces.
- Flatten the dough between two sheets of waxed paper to about 3/4-inch thick.
- Cut small footballs out of the dough using a 2 1/4-inch football-shaped cutter.
- Reroll and repeat with the remaining dough.
- Dip pop sticks in melted chocolate and insert pop sticks into footballs, if desired.
- Chill cutouts for 20 minutes.
- Dip dough into chocolate and transfer to a waxed paper-lined baking pan until set.
- Pipe football laces on chocolate with melted white chocolate.
On The Menu
Check back next Friday for more tasty treats to take your tailgate party to the next level. Let us know which of the football-shaped treats is your favorite. Enjoy your games this weekend.
