(Family Features) When hosting a game-day party, you’d think the focus would be on the score or the award-winning commercials, but it’s actually a great reason to indulge in flavor-filled bites. When the big day rolls around, let your guests obsess over the game while you serve up ooey-gooey dips, saucy wings and football-themed desserts that can keep them happily glued to their seats.

Dip into delicious. No watch-party menu is complete without a cheesy dip. This over the top dip brings big flavor and is perfect for kicking the party up a notch as your team works to post that next big win.

Slow cook your cornbread. Not only does this recipe for cornbread amp up the flavor with paprika, garlic powder and cheese, you can set it, forget it then enjoy it with your favorite chili or ribs.

Go ahead and wing it. Wings and football go together like quarterbacks and touchdowns. This year, try a south-of-the-border version and rub wings in cheesy taco seasoning. For extra flair, serve them on a platter with taco fixings.

Fan-favorite desserts. Win or lose, there’s always room for dessert. It can be surprisingly simple to create fun and tasty football-themed treats. These bite-size truffles require just five ingredients and are the perfect finishing touch(down) for your game-day spread.

Find more flavorful game-day recipes and ideas for your party at McCormick.com.

Chocolate Raspberry Football Cookie Truffles

• 4         cups crumbled chewy chocolate cookies
• 1 1/2   cups marshmallow creme
• 2         teaspoons McCormick Raspberry Extract
• 12       ounces semi-sweet chocolate, chopped
• 1         ounce white chocolate, melted

1. In large bowl, mix crumbled cookies, marshmallow creme and raspberry flavor until well blended. Shape mixture into 1-inch ovals. Set aside.
2. Melt chocolate as directed on package. Using fork, dip one cookie truffle at a time into chocolate. Tap back of fork 2-3 times against edge of dish to allow excess chocolate to drip off. Place on wax paper-lined tray. Refrigerate 30 minutes, or until chocolate is set.
3. Spoon melted white chocolate into small, re-sealable plastic bag. Cut small piece from one bottom corner of bag. Close bag tightly then pipe lines on truffles to resemble football stitching. Let stand until chocolate is set.

Note: Cookies can be stored in covered container at room temperature up to 5 days.

Texas Trash Dip

• 1          package (8 ounces) cream cheese
• 1          cup sour cream
• 2          cans (16 ounces each) refried beans
• 1          can (4 1/2 ounces) chopped green chilies, drained
• 1          package McCormick Taco Seasoning Mix
• 4          cups shredded Mexican cheese blend, divided
• nonstick cooking spray
• chopped cilantro (optional)
• tomatoes (optional)
• sliced olives (optional)
• avocado (optional)
• tortilla chips

1. Heat oven to 350° F.
2. In large, microwavable bowl, heat cream cheese and sour cream on high 1 minute, or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chilies, seasoning mix and 2 cups cheese; mix well.
3. Spread bean mixture into 13-by-9-inch baking dish sprayed with nonstick cooking spray. Sprinkle with remaining cheese.
4. Bake 25 minutes, or until cheese is melted. Top with cilantro, tomatoes, sliced olives and avocado, if desired. Serve with tortilla chips.

Cheesy Taco Wings

• 2 1/2    pounds chicken wing pieces
• 1          package McCormick Cheesy Taco Mix
• nonstick cooking spray
• 3          cups chopped romaine lettuce
• 1/4       cup finely chopped tomato
• 2          tablespoons sliced green onion
• 1       tablespoons crumbled queso fresco

1. Heat oven to 450° F.
2. In large bowl, toss chicken wings with seasoning mix. On large, shallow foil-lined baking pan sprayed with nonstick cooking spray, arrange wings in single layer.
3. Bake 30-35 minutes, or until chicken is cooked through and skin is crisp.
4. On large serving platter, arrange lettuce. Top with wings, tomato, green onion and queso fresco.

Slow Cooker Cheesy Cornbread

• Nonstick cooking spray
• 1          cup milk
• 3          eggs, beaten
• 2          packages (8 1/2 ounces each) corn muffin mix
• 1          teaspoon McCormick Paprika
• 1/2       teaspoon McCormick Garlic Powder
• 1/2       teaspoon salt
• 1          cup frozen corn
• 2          cups shredded cheddar cheese, divided

1. Spray inside of 6-quart slow cooker with nonstick cooking spray. In slow cooker, mix milk, eggs, corn muffin mix, paprika, garlic powder and salt until well blended.
2. Stir in corn and 1 cup cheese. Place clean kitchen towel over slow cooker and cover with lid.
3. Cook 2 hours on high, or until toothpick in center of cornbread comes out clean. Uncover.
4. Sprinkle cornbread with remaining cheese. Let stand, uncovered, 30 minutes, or until cheese is melted.

Source: McCormick

(Family Features) While the main course is in the oven and guests mingle in anticipation this holiday season, tide them over with simple appetizers the whole crowd will enjoy.

That sometimes tall task may be easier said than done depending on the size of your get-together, but you can make it less daunting with quick starters that incorporate dairy foods like milk, cheese and yogurt, which can serve as helpful on-hand ingredients that also provide flavor and nutritional value. Since dairy foods are readily available in many family kitchens, they are ideal for creating recipes for last-minute noshes and nibbles, especially perfect for holiday entertaining.

For quick snacks to help keep appetites at bay, try these Antipasti Holiday Skewers that have something for everyone with bits of pasta, cubed cheese, pepperoni and veggies. Or for a warmer dish perfect for a snowy holiday, this Baked Spinach Artichoke Yogurt Dip can help chase away the chill.

Other easy ways to give the gift of dairy during the holidays by incorporating it into tasty dishes include:

• Starting the day with egg casserole or a quiche made with milk and cheese.
• Sprinkling shredded cheese on steamed vegetables, casseroles or pasta dishes.
• Replacing mayo with plain Greek yogurt in tuna or chicken salads.
• Creating warm, comforting soups using milk.

Find more dairy-inspired recipes perfect for holiday entertaining at midwestdairy.com.

Baked Spinach Artichoke Yogurt Dip

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8

• 1          can (14 ounces) artichoke hearts, drained and chopped
• 1          package (10 ounces) frozen chopped spinach frozen, thawed and drained
• 8          ounces plain low-fat yogurt
• 1          cup shredded, low-moisture, part-skim Mozzarella cheese
• 1/4       cup green onion, chopped
• 1          garlic clove, minced
• 2          tablespoons red pepper, chopped

1. Heat oven to 350° F.
2. Combine artichoke hearts, spinach, yogurt, cheese, onion and garlic; mix well.
3. Pour mixture into 1-quart casserole dish or 9-inch pie plate. Bake 20-25 minutes, or until heated through.
4. Sprinkle with red peppers.

Nutritional information per serving: 179 calories; 12 g total fat; 18 mg cholesterol; 383 mg sodium; 227 mg potassium; 7 g carbohydrates; 11 g protein.

Antipasti Holiday Skewers

Prep time: 45 minutes
Yield: 16 skewers

• 1          package (9 ounces) cheese-filled tortellini, cooked al dente and cooled
• 1/2       cup fat-free Italian dressing
• 1          block (8 ounces) reduced-fat Swiss cheese, cubed
• 2          cups baby spinach leaves
• 32        pieces turkey pepperoni
• 3 1/2    cups cherry tomatoes
• 16        wooden skewers, 9-10 inches each

1. In large bowl, marinate tortellini in Italian dressing 30 minutes in refrigerator.
2. To assemble skewers, start with two pieces tortellini, one cheese cube, two spinach leaves, one pepperoni slice (folded in fourths), one tomato and repeat. Each skewer will have total of four pieces tortellini, two cheese cubes, four spinach leaves, two pepperoni slices and two tomatoes.
3. Repeat until skewers are complete. Refrigerate until serving.

Nutritional information per serving: 81 calories; 2 g fat; 10 mg cholesterol; 191 mg sodium; 113 mg potassium; 8 g carbohydrates; 7 g protein.

Source: Midwest Dairy

Ingredients

• 1 pound Bob Evans Original roll sausage
• 1 can (16 ounces) refried beans
• 1 can (4.5 ounces) chopped green chiles
• 1 package (1.25 ounces) taco seasoning mix
• 1 container (16 ounces) sour cream
• 1 jar (11 ounces) salsa
• 1 can (6 ounces) sliced black olives
• 1 large tomato, diced
• 1 bunch green onions, chopped
• 2 cups (8 ounces) shredded Mexican cheese blend
• Tortilla chips

Preparation

1. In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix.
2. Spread sausage mix into 7 x 11-inch serving dish. Top with sour cream, then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese.
3. Serve immediately with chips. Refrigerate leftovers.

Preparation Time

15 minutes

Cook Time

10 minutes

Serves

8 servings

Notes, Tips & Suggestions

Whether you're hosting a watch party, or headed to a tailgate, having the right foods for the big game is crucial. Use these appetizer, side dish and dessert ideas to kick game time up a notch and try this recipe for a delicious dip that will be the hit of the season.

Source

Bob Evans

Ingredients

• 3 packages (13.5-14 ounces each) Johnsonville Smoked Sausage (such as Beddar with Cheddar, Jalapeño & Cheddar, Turkey with Cheddar or Chipotle Monterey Jack Cheese Chicken Sausage)

Spicy Hot Buffalo Sauce

• 1/2 cup butter, cubed
• 1 bottle (12 ounces) hot sauce
• 1 bottle (16 ounces) blue cheese salad dressing

Orange Bourbon Barbecue Dip

• 1 cup original or bourbon barbecue sauce
• 1/4 cup orange marmalade

Chinese Dipping Sauce

• 1 jar (7 ounces) hoisin sauce
• 1 jar (7 ounces) plum sauce

Creamy Mustard Dip

• 1 cup spicy brown mustard
• 1/4 cup sour cream
• 2 tablespoons horseradish

Cajun Mustard Dip

• 1 cup spicy brown mustard
• 1 teaspoon Cajun seasoning
• Hot pepper sauce, to taste

Preparation

1. Cut sausage links into 1-inch pieces
2. In large skillet, cook sausage over medium-high heat until lightly browned and heated through.
3. Serve with toothpicks and dipping sauces.
4. Spicy Hot Buffalo Sauce: In microwave-safe bowl, combine butter and hot sauce. Cover and microwave on high for about 2 minutes or until butter is melted.
5. Stir until smooth.
6. Serve buffalo sauce in one bowl and blue cheese dressing in another bowl. Makes: 2 cups buffalo sauce plus 2 cups blue cheese dressing
7. Orange Bourbon Barbecue Dip: In microwave-safe bowl, combine barbecue sauce and orange marmalade.
8. Cover and microwave on high for 1 to 2 minutes or until heated through. Makes: 1 1/4 cups servings

Chinese Dipping Sauce
In microwave-safe bowl, combine hoisin sauce and plum sauce.
Cover and microwave on high for 1 to 2 minutes or until heated through. Makes: 1 1/2 cups

Creamy Mustard Dip
In bowl, combine mustard, sour cream and horseradish. Makes: 1 1/3 cups

Cajun Mustard Dip
In bowl, combine mustard, seasoning and hot pepper sauce. Makes: 1 cup

Serves

Makes 18 servings

Source

Johnsonville

2008 Grand Prize winning recipe by: Edwina Gadsby of Great Falls, Mont.

Ingredients

• 3 large eggs, lightly beaten
• 1 tablespoon fish sauce or soy sauce
• 2 teaspoons chili garlic sauce
• 1 teaspoon fresh grated ginger
• 6 ounces lump crabmeat, drained, flaked and picked over for cartilage
• 1 1/2 cups frozen (thawed) or canned sweet corn kernels
• 1/2 cup thinly sliced green onions
• 3 tablespoons fresh chopped cilantro or Thai basil
• 1/2 cup all-purpose flour
• Canola oil for frying
• Thai Chili Roasted Garlic Dipping Sauce or other favorite dipping sauce

Preparation

1. In medium bowl combine eggs, fish or soy sauce, chili garlic sauce and ginger. Stir in crabmeat, corn, green onions and cilantro. Add flour; stir until ingredients are combined.
2. In 12-inch skillet over medium-high heat, heat 1/2-inch canola oil until hot. Carefully spoon crab mixture by rounded tablespoonfuls into hot oil, flattening slightly with spoon. Cook fritters about 2 minutes on each side until golden brown and crisp. Remove to paper towels to drain. Repeat with remaining batter.
3. Serve immediately with dipping sauce.

Serves

Makes 6 appetizer or first-course servings

Notes, Tips & Suggestions

Serve with a bottle of chilled Rías Baixas Albariño wine.

Source

Rías Baixas Albariño

Italian Sausage Lasagna
Holiday Breakfast Casserole
Old-Fashioned Italian Meatballs
Sausage Dippers

(Family Features) - When you want to bring the family together for a great meal this holiday season but don't have a lot of time to cook, stock up on flavorful ingredients to make your job easy and your whole family happy.

Whether you're serving a hearty breakfast, fun party appetizers or a casual dinner, using Johnsonville Sausage is a simple way to make your recipes taste more delicious than ever. With all the spices and seasonings you need included right in the sausage, you'll save time and have a flavorful meal sure to bring your family together this holiday season.

For more ways to add great taste to your holidays, visit www.johnsonville.com.

Italian Sausage Lasagna

Ingredients

• 12 lasagna noodles, uncooked
• 1 16-ounce package Johnsonville Italian All Natural Ground Sausage
• 1 medium onion, chopped
• 1 tablespoon chopped garlic
• 1 large container of chunky pasta sauce
• 1 15-ounce container ricotta cheese
• 1 egg
• 2/3 cup grated Parmesan cheese
• 3 cups chopped fresh spinach, packed
• 2 cups shredded mozzarella cheese

Preparation

1. Prepare noodles according to package directions; drain and set aside. Sauté Italian sausage, onion and garlic in a skillet until sausage is browned; drain. Add pasta sauce to sausage mixture and set aside.
2. In medium bowl, blend ricotta cheese, egg and 1/4 cup of Parmesan cheese and set aside.
3. Coat a 9 x 13-inch baking dish with non-stick spray and spread 1 cup sauce mixture on the bottom. Top with 3 lasagna noodles. Spread 1/4 cup ricotta cheese mixture on noodles and layer on 1 cup sauce mixture. Sprinkle 1 cup spinach and 1/2 cup mozzarella cheese. Repeat this whole process 3 more times starting with the noodles; top with 1/4 cup Parmesan cheese to finish.
4. Bake uncovered in a 350°F oven for 45 minutes until hot and bubbly. Let stand 10 minutes before cutting.

Serves

Yield 6 to 8 servings

Holiday Breakfast Casserole

Ingredients

• 2 packages (12 ounces each) Johnsonville Original Breakfast Sausage Links
• 6 English muffins cut into 1-inch cubes
• 1/4 cup butter, melted
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup (4 ounces) shredded mozzarella cheese
• 1/2 cup onion, chopped
• 1/2 cup red pepper, chopped
• 12 eggs
• 2 cups milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup bacon bits

Preparation

1. Cook sausage according to package directions. Cool slightly; cut into 1/4-inch slices.
2. In a greased 13 x 9-inch baking dish, layer half the English muffin cubes and half the cooked sausage. Repeat layers. Drizzle with butter and top with the cheese, onion and red pepper.
3. In a large bowl, combine eggs, milk, salt and pepper. Pour over casserole. Sprinkle with bacon. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350°F for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Let stand 5 minutes.

Serves

Yield 12 servings

Old-Fashioned Italian Meatballs

Ingredients

• 1 egg
• 1/4 cup milk
• 1/3 cup dry breadcrumbs
• 1 16-ounce package Johnsonville Italian All Natural Ground Sausage
• 2 tablespoons olive oil

Preparation

1. In large bowl, combine egg, milk and breadcrumbs. Let stand for 3 to 4 minutes or until liquid is absorbed. Add sausage; mix well. Shape into meatballs.
2. In a large skillet, sauté meatballs in olive oil until golden brown and no longer pink.
3. Serve with your favorite pasta sauce and noodles.

Serves

Yield approximately 12 meatballs

Sausage Dippers

Ingredients

• 3 packages Johnsonville Smoked Sausage, such as Beddar with Cheddar, BOLD Jalapeno & Cheddar or Chili Cheese, Smoked Turkey, Turkey with Cheddar or Polish sausage

Spicy Hot Buffalo Sauce

• 2 cups Blue Cheese Dressing
• 1/2 cup butter, cubed
• 1 bottle (12 ounces) hot sauce
• 1 bottle (16 ounces) blue cheese salad dressing

Orange Bourbon Barbecue Dip

• 1 cup bourbon or original barbecue sauce
• 1/4 cup orange marmalade

Chinese Dipping Sauce

• 1 jar (7 ounces) hoisin sauce
• 1 jar (7 ounces) plum sauce

Creamy Mustard Dip

• 1 cup spicy brown mustard
• 1/4 cup sour cream
• 2 tablespoons horseradish

Cajun Mustard Dip

• 1 cup spicy brown mustard
• 1 teaspoon Cajun seasoning
• Hot pepper sauce, to taste

Preparation

Sausage Dippers:
Cut sausage links into 1-inch pieces. In a large skillet, cook sausage over medium-high heat until lightly browned and heated through. Serve with toothpicks and dipping sauces.

Spicy Hot Buffalo Sauce:
In microwave-safe bowl, combine butter and hot sauce. Cover and microwave on high for about 2 minutes or until butter is melted. Stir until smooth. Serve buffalo sauce in one bowl and blue cheese dressing in another bowl. Yield: 2 cups Buffalo Sauce plus 2 cups Blue Cheese Dressing

Orange Bourbon Barbecue Dip:
In microwave-safe bowl, combine barbecue sauce and orange marmalade. Cover and microwave on high for 1 to 2 minutes or until heated through. Yield: 1 1/4 cups

Chinese Dipping Sauce:
In microwave-safe bowl, combine hoisin sauce and plum sauce. Cover and microwave on high for 1 to 2 minutes or until heated through. Yield: 1 1/2 cups

Creamy Mustard Dip:
In a bowl, combine the mustard, sour cream and horseradish. Yield: 1 1/3 cups

Cajun Mustard Dip:
In a bowl, combine the mustard, seasoning and hot pepper sauce. Yield: 1 cup

Serves

Yield 18 servings

Source

www.johnsonville.com

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