Take a page out of Mama Kelce’s recipe book! Here are 3 of her best game-day snacks

Mama Kelce’s recipes are sure to be a hit for the big game.

The Super Bowl is less than two weeks away! We’re taking notes from one woman who knows how to cheer for football: Donna Kelce. She’s arguably the most famous football mom. With two sons in the NFL, Jason Kelce playing for the Eagles, and Travis Kelce (known among Swifties as Taylor Swift’s boyfriend) playing for the Chiefs. She made sports history last year, as the first mother to have the two sons play against each other in the Super Bowl.

On top of all that… Mama Kelce can cook! Studio 5 Food Editor Maddy Tolman rounded up a few of Donna’s best recipes. She shares Donna’s Dinner Rolls, her famous chocolate chip cookies, and her Tex Mex dip. These might just be the recipes a certain superstar gets a taste of when she makes a visit.

Mama Kelce’s Chocolate Chip Cookies

At the opening of Super Bowl LVII, Donna Kelce met both sons on stage with a Tupperware of her homemade cookies. She supplied both boys with a batch before they faced off in the championship game. Ever since that iconic moment, Donna’s cookies have gone wild!

There are four ingredients that set Mama Kelce’s cookies apart. 1: Her use of both milk chocolate AND white chocolate chips. She specifically calls for the brand Ghirardelli. 2: She uses cake flour AND regular flour. Cake flour is a more refined flour, with a lower protein content, giving the cookies a gooey texture. 3: She calls for cinnamon. I’ve never had a chocolate chip cookie that calls for cinnamon before, but I loved this flavor profile! It adds depth and warmth to the cookie.

Donna calls for an overnight refrigeration period. I only refrigerated mine for about 2 hours, because I was so impatient to try a cookie. Mine turned out just fine, but I’m sure Donna has a method to her baking.

Adapted from Taste of Home

INGREDIENTS

• 1-1/2 cups sweet cream butter
• 1-1/2 cups packed light brown sugar
• 1 cup white sugar
• 1 large egg + 1 egg yolk
• 1 tablespoon vanilla extract
• 1 teaspoon baking soda, dissolved in 2 tablespoons of hot water to activate
• 2 cups all-purpose flour
• 1 cup cake or pastry flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1-1/2 teaspoons salt
• 1 cup Ghirardelli white chocolate chips
• 1 cup Ghirardelli milk chocolate chips
• Optional: 1 cup pecans

METHOD

1. Melt butter
2. Add brown and white sugar to the butter mixture and mix. Add eggs, one at a time. Add vanilla and mix. Then, add dissolved baking soda.
3. In a separate bowl, add all-purpose flour, cake or pastry flour, baking powder, cinnamon and salt, and mix to combine.
4. Slowly add the dry ingredients to mixer, scraping down sides. Add all chocolate chips and pecans, if desired.
5. Put dough in the refrigerator for at least 2 hours, but ideally overnight.
6. When it’s time to bake the cookies, preheat oven to 350°F.
7. Before baking, let the dough come to room temperature. Scoop dough onto a cookie sheet, leaving 2 inches between scoops.
8. For small cookies, bake for 10 minutes, or until lightly golden around edges. For larger cookies, bake for 13 to 15 minutes. Store in the fridge, to keep fresh.

Mama Kelce’s Dinner Rolls

Philadelphia Eagles center and NFL star Jason Kelce said they’re “the only thing” he wanted at Thanksgiving. “Every Thanksgiving, there was always a different meat medley and sides,” he told YouTube channel Mythical Kitchen. “The one constant my mom always has to make is the Mama Kelce Dinner Rolls.”

It just so happens that Donna uses a Pillsbury Bake-Off recipe from the 1960’s. Also known as Magic Marshmallow Crescent Puffs, or in my family: Resurrection Rolls. They’re as fun to make as they are to eat. You roll a buttered and sugared marshmallow in crescent dough, and seal it up tight. Pop them in the oven for a few minutes, and… voila!

These rolls are sweet, sticky, and delicious! The marshmallow inside disappears as it bakes, giving it a “magic” effect. It infuses itself into the dough, so each bite has a sweet marshmallow undertone. The original recipe calls for a powdered sugar glaze drizzle, and a few pecans on top. I skipped the pecans, as it was a little tricky to get them to stick.

Listen. I wouldn’t particularly call these a dinner roll—they’re sweet, and more of a dessert in my eyes. But if Donna Kelce is plating these up as a dinner roll, we’re going to call it okay.

Adapted from Pillsbury 

INGREDIENTS

Rolls

• ¼ cup granulated sugar
• 2 tablespoons Pillsbury BEST® all-purpose flour
• 1 teaspoon ground cinnamon
• 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
• 16 large marshmallows
• ¼ cup butter or margarine, melted

Glaze

• ½ cup powdered sugar
• ½ teaspoon vanilla
• 2 to 3 teaspoons milk
• ¼ cup chopped nuts

METHOD

1. Heat oven to 375°F. Spray 16 medium muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon.
2. Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.
3. Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
4. In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.

Mama Kelce’s 7-Layer Dip

If there’s anyone who knows how to throw a good Super Bowl party, it’s Donna Kelce. She’s a veteran who’s no stranger to a big-game food spread. Her family dip will be a win at your party, too!

Donna’s recipe uses a 12-ounce container of Heluva Good! Jalapeno Cheddar Dip, but it’s not available in any store near me. So, I just used Fritos Jalapeno Cheddar Dip. While I’m sure Donna’s preferred brand is great, you’ll be just fine using any sort of spicy queso available at your grocery store.

Her recipe calls for jalapenos on top. If you’re not much of a spice-lover, I’d keep these off.

To make it pretty, Donna reserves about three Tablespoons of the dip in a plastic bag, and then pipes it on top to finish it off. Another optional step, but I love this attention to detail!

Serve it with some tortilla chips for the perfect game-day dip.

Serves 8-10

INGREDIENTS

• 3 ripe avocados, diced
• Juice of 1 lime
• Salt
• 16 oz can refried beans
• 12 oz Heluva Good! Jalapeño Cheddar Dip, divided (or any brand of Jalapeno cheddar dip, or any sort of spicy queso)
• 1 cup shredded cheddar cheese
• 1½ cups pico de gallo salsa, drained
• ¼ cup jalapeño slices
• ¼ cup sliced black olives

METHOD

1. In a medium bowl, add your diced avocados and lime juice. Season with a couple pinches of salt. Reserve until you’re ready to assemble your dip.
2. Place the refried beans on the bottom of your serving dish and spread in an even layer.
3. Add the Jalapeño Cheddar Dip on top of the refried beans. Reserve 3 tablespoons of dip and spoon into a small plastic zip-top bag.
4. Sprinkle the shredded cheese evenly over the dip layer.
5. Add your diced avocados on top and then add the drained pico de gallo salsa.
6. Cut the tip of the plastic bag containing the reserved dip. Drizzle the dip on top of the pico de gallo.
7. Top with the jalapeños and black olives. Serve and enjoy!