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Game Day Grub

Kick off the season with a whole new menu of snacks to feed hungry football fans.

Pepperoni Cheese Dip:
1 1/2 cups spaghetti sauce
1 1/2 cups shredded Mozzarella cheese
1 cup Muenster cheese (about 4 slices)
2 tablespoons shredded Parmesan cheese
1/2 cup chopped pepperoni
Garlic Bread Sticks or Pre-Cooked Pizza Crust cut into strips


Heat spaghetti sauce, stir in cheeses and continue to heat until melted; if desired, thin to desired consistency with additional spaghetti sauce. Serve warm with bread sticks. Makes about 2 cups dipping sauce

Easy Football Empanadas:
2 packages (14 oz ea) refrigerator pie crust
3/4 pound sausage
1 can (15 oz) Texas style seasoned pinto beans
1 cup shredded cheese
1 egg, beaten


Preheat oven to 425 degrees. Place pie crust on counter to warm according to package directions.

Scramble fry sausage, drain excess fat; add beans and mash with a fork, mix well; cool completely.

Roll pie crust out on lightly floured cutting board. Using a 4-inch round cookie cutter, cut half a circle, adjust cutter and cut opposite side of circle to create a football shape; continue cutting football shapes. Place 1-tablespoon cooled filling in center of one cut-out, add 1 tablespoon shredded cheese ; dampen outer edge with water, place second shape on top, press edges down with a fork to seal. Cut 3-4 vents in top of empanada to represent football laces. Bake for 12-15 minutes or until golden brown. Serve warm. Makes approximately 2 dozen empanadas

Buffalo Wing Chili:
2 tablespoons butter
1/2 cup finely chopped celery
1 small onion, finely chopped
3-4 cloves minced garlic
1 carrot finely chopped
1 can (15 oz) kidney beans
1 can (15 oz) white beans
1 can (15 oz) into beans
1 tablespoon ground cumin
1-3 teaspoons ground smoked paprika
1-2 tablespoons chili powder
1 can (15 oz) crushed tomatoes
1 can (15 oz) tomato sauce
1 can (6 oz) tomato paste
2 cups chicken broth
4 cups chopped or shredded cooked chicken *
1/2-1 cup Buffalo Wing Sauce
Salt and pepper to taste
Crumbled Blue Cheese
Celery Sticks
Tortilla Chips


Melt butter in Dutch oven, add chopped celery, chopped onion, minced garlic and chopped carrot; sauté until onions are transparent and vegetables are tender.

Drain and rinse beans, add to onions; add cumin, paprika, chili powder, tomatoes, tomato sauce, tomato paste and chicken broth; bring mixture to a boil, reduce heat, simmer uncovered 15 minutes; salt and pepper to taste. Use a potato masher to partially mash beans, stir in cooked chicken and buffalo wing sauce to taste. Sprinkle with crumbled Blue cheese, serve hot with chips and celery sticks.

* For convenience I like to use rotisserie chicken from the deli, or pre-cooked frozen grilled chicken. You may purchase raw chicken and grill or sauté prior to making this recipe.

For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV

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