Food | Snacks | Main Course | Appetizers

Go for Extra Yards with 5 Winning Game-Day Recipes That Will Guarantee a Touchdown!

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Finding the perfect munchies for football party can be a chore, so stop right now and print off all these recipes for the big game immediately!

These 5 snacks will solidify you as the ultimate game day destination! From cheesy onion rings to pulled pork fries we got the whole field covered for the big win!


Buffalo chicken meatballs:

  • 1 pound ground chicken
  • 1 cup panko crumbs
  • 1 (1 ounce) packet ranch dressing mix
  • 1 large egg
  • 1 clove garlic, minced
  • 1/2 cup buffalo wing sauce (divided)
  • 5-6 green onions, finely chopped
  • 1 teaspoon celery salt
  • 1/2 teaspoon onion flakes
  • salt and pepper, to taste
  • ranch

Cheesy bacon ranch pull apart bread:

  • 1 unsliced round bread loaf
  • 2-3 Cups shredded cheddar cheese
  • 6-8 bacon slices, cooked and crumbled
  • 5 Tablespoons butter, melted
  • 2 teaspoons ranch dip powder

Mozzarella stick onion rings:

  • 2 large white onions
  • 3–4 slices mozzarella cheese
  • 2 cups flour
  • 5 eggs
  • 2 cups bread crumbs
  • Oil, for frying
  • Marinara sauce

Philly cheesesteak sliders:

  • 12 Hawaiian rolls
  • 1 box Thinly sliced steak (found in frozen food section)
  • 1 Green pepper , diced
  • 1 Onion , diced
  • 6 slices Provolone cheese
  • 2 tbsp Mayonnaise
  • 3 tbsp Butter , melted
  • Salt & Pepper to taste

BBQ pulled pork fries:

  • 2 tablespoons smoked paprika
  • 1 tablespoon packed brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon freshly-ground black pepper
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 3-4 pound boneless pork roast, cut into 2-inch cubes
  • 1 tablespoon olive oil
  • 2 cups of your favorite BBQ sauce, divided
  • 1 cup chicken stock or water
  • Fries
  • Cheddar
  • Pepper jack
  • Sour cream
  • Green onion


Buffalo chicken meatballs:

  1. Preheat oven to 400°.  Line a baking sheet pan with parchment paper (or lightly grease).
  2. In a large bowl combine ground chicken, bread crumbs, ranch mix, egg, garlic, 1 tablespoon buffalo wing sauce, green onions, celery salt, onion flakes, salt and pepper.
  3. Roll mixture into 1 tablespoon balls and place on prepared baking sheet.
  4. Place pan of meatballs in oven for 15 minutes.
  5. Remove from oven and let cool 5 minutes on pan.  Pour remaining hot wing sauce in a shallow bowl, add meatballs and toss to coat, and place meatballs back on baking pan.
  6. Place pan of meatballs back in oven to bake another 10 minutes*.
  7. Serve immediately with ranch or blue cheese dressing.

Cheesy bacon ranch pull apart bread:

  1. Preheat oven to 350 degrees.
  2. Place bread on a foil-lined baking sheet and cut bread loaf lengthwise and width wise (without cutting all the way through the bottom of the loaf), creating approximately ½-inch to 1-inch wide sections of bread.
  3. In a small bowl, combine melted butter and ranch seasoning. Using a pastry brush, apply a light coat of the mixture all over the bread (save for about ¼ of the butter mixture).- being sure to get some of the butter mixture down in the cut areas of the bread.
  4. Once buttered, stuff the shredded cheese and bacon between the bread slices.
  5. Lightly spray foil with non-stick spray and wrap bread completely in foil. Bake at 350 degrees for 10 minutes.
  6. Remove from oven and unwrap the bread. Top the bread with remaining butter mixture and any additional cheese you'd like.
  7. Return to oven (bread unwrapped) and bake 10 more minutes, until cheese is melted and bread starts to look golden.
  8. Serve warm and enjoy!

Mozzarella stick onion rings:

  1. Peel and cut onions into 1-centimeter rings, then separate the rings.
  2. Slice the mozzarella into 4 even strips, and place a smaller onion ring in the center of a larger one. Fill the gap between the rings with strips of mozzarella. Repeat with remaining onion rings and freeze them for 1 hour.
  3. Place the flour, eggs, and bread crumbs into three separate bowls. Dip each prepared ring into the flour, then the egg, then the breadcrumbs, then back into the egg, and one last time into the bread crumbs. Repeat with the remaining onion rings.
  4. Heat the oil in a pot over high heat. Fry the rings until golden brown, being careful not to fry them for too long as the cheese may ooze out completely.
  5. Drain on a paper towel, then serve with marinara!

Philly Cheesesteak sliders:

  1. Preheat oven to 350°F
  2. Separate the tops and bottoms of your rolls and place the bottoms in an 11" x 7" casserole dish.
  3. Cook the steak meat in a skillet, adding salt and pepper to taste.
  4. Place the steak aside,
  5. Saute the pepper and onions until they are tender.
  6. Prep the bread by spreading a thin layer of mayo on the tops and bottoms of the rolls.
  7. When the meat, onions and peppers have finished cooking spread the steak, then peppers, and onions evenly over the bottom pieces of bread in the casserole dish.
  8. Place a layer of provolone cheese over the peppers and onions.
  9. Place the top pieces of bread on top of the cheese and then brush the tops of the bread with a mix of melted butter and finely diced onions.
  10. Cover with foil and bake for 10 minutes, then remove foil and continue baking for another 10 minutes (or until cheese is melted).
  11. Cut and serve.

BBQ pulled pork fries:

  1. Whisk together the smoked paprika, brown sugar, garlic powder, black pepper, mustard and salt in a large bowl until evenly combined.  Add the pork, then gently toss with the spice blend until it is evenly coated.  Cover and refrigerate for at least 30 minutes, or overnight.
  2. When you’re ready to cook the pork, press “Sauté” on the Instant Pot.  Add the oil.  Then once it is hot (it will be shimmering), add a single layer of the pork pieces.  Brown the pork on all sides, then transfer the pork to a clean plate and set aside.  Repeat with the remaining pieces of pork.  (This may take you 2 or 3 batches.)
  3. Once all of the pork has been browned, turn the Instant Pot off.  Then add the browned pork, chicken stock, and 1 cup of the BBQ sauce to the Instant Pot, and give the mixture a quick toss to combine everything.  Twist on the lid, turn the vent to “Sealing”, then set the pressure cooker to “Manual” for 60 minutes.  Once the time is up, let the vent naturally release.  (Don’t do the quick release option.)
  4. Carefully open the lid.  Transfer the pork to a separate clean plate with a slotted spoon, leaving the juices behind.  Press the “Sauté” button once more, and let the sauce simmer for 10 minutes or until it has thickened and reduced by more than half.  Meanwhile, shred the pork with two forks.**
  5. Once the sauce has reduced a bit, skim some of the fat off of the top with a spoon or use a fat separator to separate and discard it.  Then add the shredded pork back into the sauce, and give everything a good toss so that it can soak up those tasty juices.
  6. Serve immediately, topped with an extra spoonful or two of the remaining BBQ sauce.

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