Game Day Recipe Compilation

Tomorrow is Super Bowl Sunday, and here are all the recipes we think would be great to enjoy that day:


Egg Rolls with Spicy Peanut Sauce


Mini Ham Sandwiches


Pork Chorizo Burger


Spicy Dr. Pepper Pulled Pork


Thai Chicken Tacos


Spicy Pork Tacos with Pineapple Salsa


Spicy Mushroom Sloppy Joes


Restaurant-Style Salsa


Sriracha Buffalo Chicken Wings with Lemon Dijonnaise Dip


Spicy Shredded Beef Sandwiches


Peanut Butter Brownie Bars

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Thai Coconut Chicken Meatballs


Smokin’ Hot Baked Wings

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Pork & Scallion Wontons


Smoky Pork BBQ Sandwiches


Whiskey-Mustard Meatballs


Football Fudge Brownies


Salami Snack


Southwestern Nachos Potato Skins


Pizza-Stuffed Mushrooms

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Mexican Brownies


Hot Wing Dip


Smoky Ranch Dip


Southwest-Style Egg Rolls with Southwest Sour Cream Dip


Roasted Salsa Roja


No-Frills Guacamole


Roasted Tomatillo Salsa


Tequila Sunrise


Salty Chihuahua


Pineapple Rum Slush


Chicken Enchilada Dip


Sticky Habanero Glazed Chicken Wings

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Buffalo Chicken Meatball Sliders

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Alabama White Sauce


Blue Cheese Ranch Dip


Buttery Nashville Hot Sauce Chicken Wings

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Sweet Chile Hot Wings

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Buffalo Chicken Wings

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Southern Fried Pickles with Creamy Rémoulade

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The nacho cheese

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Chicken Parm Sliders

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Barbecue Chicken Meatball Sliders

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Vietnamese Peanut Sauce Chicken Wings


Sweet, Hot, and Sour Tennessee Whiskey Meatballs


Korean Meatballs

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Fiery Hot Wings

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Tomatillo Salsa

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Peanut Butter and Pepper Jelly Bars


Pizza Fries with pepperoni


Bratwurst with Sauerkraut

Take care everybody !

Bratwurst with Sauerkraut


  • 12 ounces sliced cooked bratwurst (We used 1 package of Johnsonville Brats Original that we cooked up ourselves. We sliced them lengthwise in half.)
  • Olive oil (we used extra-virgin olive oil)
  • 12 mini pretzel buns, split (we used Pretzilla Soft Pretzel Mini Buns)
  • 2 cups shredded dill havarti (we used Boar’s Head Cream Havarti With Dill)
  • Grainy mustard (we used Grey Poupon Country Dijon Mustard)
  • Warm sauerkraut


  1. Preheat your oven to 350 degrees. Take a baking sheet out and line it with aluminum foil, leaving the sheet off to the side for now.
  2. Pour enough oil into a large skillet to cover the bottom of the skillet, setting the skillet over medium heat. Once the oil’s hot, add the sliced bratwurst in to get it browned on all sides (they recommend about a minute per side but it could take longer). Take the bratwurst out (at this point we cut the sausage in half cross-wise) and add  the buns in, cut-side down so they can get toasted. Place the toasted bun on the lined baking sheet, cut-side facing up. Sprinkle the shredded dill havarti onto the cut-side of the buns, placing it in the oven for 1 minute to get the cheese melted (took us 2 minutes). Spread the mustard onto the buns, adding the sausage (we put two pieces of sausage on each slider so you’re guaranteed to get bratwurst in every bite) and sauerkraut on afterwards.

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This was a delicious slider ! While we were cooking the bratwurst, the casing broke on some of them and we thought they might be ruined because of that. They tasted just as good in the sliders as the pieces of sausage that didn’t have their casing breaks. You will have to buy 2 packages of bratwurst though if you want two pieces of sausage on each slider. If you only buy 1 package, a few sliders aren’t going to have any bratwurst on the. The tangy mustard, the funky twang of the sauerkraut, the sausage and the melted cheese all taste awesome together. Bratwurst are delicious being eaten simply in a hot dog bun but if you’re looking for a different way to enjoy them, these sliders won’t disappoint you !

This recipe came from Food Network.

We weren’t paid in any form to promote Johnsonville, Pretilla, Boar’s Head, Grey Poupon, or Food Network.

Take care everybody !

Barbecue Chicken Meatball Sliders


  • 4 tablespoons vegetable oil, divided
  • 2/3 cup finely chopped onion (we used yellow onion)
  • 2 pounds ground chicken
  • ¼ cup panko (Japanese bread crumbs)
  • 1 ½ teaspoons koser salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper (we used freshly ground black pepper)
  • Slider buns (we used Pepperidge Farm Golden Potato Slider Buns), pickles (we used dill pickle slices), and White Barbecue Sauce (recipe follows), to serve


  1. Take a small skillet out and pour 1 tablespoon of the oil into it, placing the skillet over medium heat. Once the oil’s hot, toss in the onion, cooking it for 6 minutes or until it’s softened. Transfer the softened onions to a large mixing bowl, letting them cool before adding the following ingredients to the bowl as well: chicken, bread crumbs, salt, paprika, garlic powder, and pepper. Stir well to combine, putting a lid on the bowl afterwards and placing it in the fridge for one hour. Take the  bowl out of the fridge and roll the chicken mixture into 32 balls (about 4 teaspoons of the mixture per meatball).
  2. Preheat your  oven to 350 degrees. Take a rimmed baking sheet out and spray it with cooking spray (we lined our baking sheet with aluminum foil and then sprayed the foil with cooking spray).
  3. Take a large skillet out and pour 2 tablespoons of the oil into it, placing the skillet over medium-high heat. Once the oil’s hot, add a portion of the meatballs in, gently turning them now and then for 3 minutes or until they get browned all over (we had to turn them frequently so they wouldn’t get burnt). Transfer the browned meatballs to the baking sheet. Repeat with remaining meatballs, adding in the last tablespoon of oil if necessary.
  4. Place the baking sheet in the oven for 15 minutes or until the meatballs are fully cooked. Serve the meatballs on the buns, topping the meatballs with the pickles and White Barbecue Sauce.

White Barbecue Sauce


  • 1 cup mayonnaise
  • 5 tablespoons distilled white vinegar
  • ½ teaspoon ground black pepper (we used freshly ground black pepper)
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon sugar
  • 1/8 teaspoon garlic powder


  1. Add all of the ingredients to a medium-sized mixing bowl, stirring until combined and smooth. You can serve this right away or cover and stick it in the fridge for up to a week.
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We love Alabama barbecue so when we saw a meatball slider version, we had to try it out ! You get a little bit of smokiness in the meatballs and while the meatballs taste good on their own, these sliders taste fantastic once the White Barbecue Sauce is added on. The sauce was creamy and tangy and paired wonderfully with the meatball. The pickle slices only add more flavor as well as some crunchiness to the dish that’d be missing otherwise. Hope you enjoy these as much as we did !

We got this recipe from Taste Of The South.

We weren’t paid in any form to promote Pepperidge Farm or Taste Of The South.

Take care everybody !

Chicken Parm Sliders


  • 12 dinner rolls or Hawaiian sweet rolls (we used Pepperidge Farm Golden Potato Slider Buns)
  • 3 cups shredded rotisserie chicken (we used breast meat)
  • ½ cup marinara sauce (we used Newman’s Own marinara)
  • 8 ounces fresh mozzarella cheese, sliced (we used Kraft Slim Cut Mozzarella)
  • ¼ cup fresh basil, chopped (we used freeze-dried chopped basil)
  • ½ cup butter, melted (we used unsalted butter)
  • 2 tablespoons fresh parsley, finely chopped (we used Italian parsley)
  • 2 tablespoons grated Parmesan cheese


  1. Preheat the oven to 350 degrees.
  2. Cut the rolls in half lengthwise (so you have a top half and a bottom half). Put the bottom half on a 9 x 13-inch* rimmed baking sheet (we lined our baking sheet with aluminum foil before placing the bottom half of the rolls on it). Take the chicken and spread it out evenly over the bottom half, topping the chicken with marinara , mozzarella, and basil afterwards. Put the remaining half of the buns on top.
  3. Add to a small bowl the butter, garlic, parsley and Parmesan, stirring to combine. Brush the butter mixture over the top rolls, sticking the baking sheet in the oven for 20 minutes or until the bread looks golden brown. Slice into individual sliders and eat right away.

*Our buns were pre-sliced so we didn’t have to cut them in step 2.

**It’s not going to affect the dish if you use a baking sheet that’s bigger than 9 x 13-in.

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This was such a nice portable way to enjoy chicken parm. The dish does need some salt to really bring out the flavors but once you’ve added that salt, you’ll realize why we thought this was tasty enough to post. We also loved the ooey gooey melted cheese and the light crispy crunch that the bread had. To us, we think that this is a great party/game day food !

This recipe came from Tasty.

We weren’t paid in any form to mention Pepperidge, Newman’s, Kraft, or Tasty.

Take care everybody !