Spicy Cheddar Cheese Football Recipes

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FOOTBALL PARTY DIP



Football Party Dip image

Provided by Food Network

Time 20m

Yield 7 servings

Number Of Ingredients 13

1 lb. Bob Evans Zesty Hot Sausage Roll
1 can (16 oz.) baked beans
1 cup Bob Evans Wildfire Barbecue Sauce
1 3/4 cups fresh diced tomatoes*
1 cup diced celery
1 cup diced onions
1 1/4 tsp. garlic powder
3 to 4 dashes hot sauce to taste
Salt and Pepper to taste
3/4 to 1 cup of shredded cheddar cheese
1/3 cup sour cream
1 large bag tortilla chips
1/4 cup green diced onions

Steps:

  • Crumble and cook sausage in a large skillet or soup pot, over medium-high heat until browned. Drain sausage. Add celery and onions to sausage and continue to cook over medium heat until vegetables are slightly tender and sausage is no longer pink. Add baked beans, barbecue sauce and mix well. Add tomatoes, garlic powder, hot sauce, salt and pepper to mixture. Simmer together for 5 to 10 minutes and serve in a large bowl. Garnish with cheddar cheese, sour cream and diced green onions on top if desired. Serve with tortilla chips. Refrigerate leftovers.;
  • *Drain excess liquid from tomatoes for thicker dip.

SPICY CHEDDAR CHEESE FOOTBALL



Spicy Cheddar Cheese Football image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 50m

Yield 10 servings

Number Of Ingredients 12

Three 8-ounce packages cream cheese, softened
3 cups shredded aged Cheddar
1 cup grated romano
3/4 cup sour cream
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
Salt and freshly ground black pepper
3 cups toasted pecans, finely chopped in a food processor
1 cup dried cranberries, chopped in a food processor
Sriracha sauce
Chips, veggies or hunks of crusty French bread, for serving

Steps:

  • Combine the cream cheese, Cheddar, romano, sour cream, hot sauce and Worcestershire in a bowl. Using a handheld mixer, whip until combined. Adjust the seasoning with salt and pepper if necessary.
  • Plop the cheese mixture onto a parchment-lined baking sheet and cover in plastic wrap. Using your hands, mold the cheese into a football shape. Remove the plastic, cover evenly with the nuts and cranberries and, using Sriracha, draw football laces on top. Set in the fridge for at least 30 minutes to firm up.
  • Serve with chips, veggies or hunks of crusty French bread.

SAUSAGE STUFFED MUSHROOMS



Sausage Stuffed Mushrooms image

Sausage Stuffed Mushrooms recipe - mushroom caps stuffed with sausage, cheese, ranch dressing, and ground red pepper. Can make sausage mixture ahead of time and stuff mushrooms when ready to bake. Took these to a party and they were gone in a flash! Everyone raves about this easy appetizer recipe!

Provided by Plain Chicken

Categories     Appetizer     Main Course

Time 32m

Number Of Ingredients 5

1 lb pork sausage
2 cups shredded cheddar cheese
1 (8-oz) bottle Ranch dressing
⅙ tsp ground red pepper
24 large white mushrooms

Steps:

  • Preheat oven to 350ºF.
  • Remove stems from mushrooms. Wipe mushroom caps off with a damp cloth.
  • Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain.
  • Combine the sausage, cheese, Ranch dressing, and red pepper in a large bowl. Fill each mushroom cap with sausage mixture.
  • Bake for 17-20 minutes, until heated through.

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