(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) If you’re trying to boost the nutrition of your meals and snacks, look no further than your refrigerator. Dairy products provide a powerful nutrition package that can help you meet your nutrient needs and achieve better health.

The most recent Dietary Guidelines for Americans affirm dairy’s important place in the diet with a recommendation that people ages 9 and older consume three servings of low-fat or fat-free dairy foods every day. With nine essential nutrients, milk, cheese and yogurt deliver a unique nutrition package superior to milk alternatives, such as almond or rice beverages, which are often fortified or fall short on these important nutrients.

During the hot summer months, when you don’t feel like spending much time in the kitchen, dairy products offer ease and convenience, as many are ready to use in recipes or round out a meal or snack. For a quick, easy and healthy snack this summer, put a fresh take on traditional pizza with this recipe that uses crescent rolls topped with cheeses and fresh seasonal veggies. Or turn up the heat on a classic beef burrito by adding warm pepper jack cheese and black beans.

Visit MidwestDairy.com to pledge Dairy 3 for Me, find additional recipes and learn more about how to unleash the power of dairy nutrition.

Summer Pizza Snack

Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
Servings: 12

• 1 tube (8 ounces) crescent rolls
• 1 tub (8 ounces) low-fat cream cheese
• 1/4 cup light mayonnaise
• 1/4 teaspoon garlic powder
• 1 cup shredded part-skim mozzarella cheese
• 3/4 cup sliced cherry tomatoes
• 1/2 cup sliced black olives
• 1/2 cup chopped broccoli florets
• 1/2 cup chopped cucumber

1. Heat oven to 375° F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.
2. In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.

Beef Burrito with Pepper Jack Cheese and Black Beans

Total time: 9 minutes
Servings: 6

• 1/2 pound ground beef sirloin
• 2 teaspoons minced garlic
• 1 cup chunky salsa, divided
• 2 cups cooked brown or white rice
• 6 whole-wheat tortillas (9 inches each)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (11 ounces) corn kernels, drained
• 2 cups shredded pepper jack cheese
• sliced green onion, including green tops

1. In medium, nonstick skillet, brown ground beef and garlic over medium heat (break beef mixture up into smaller chunks with spatula). Drain fat and stir in 1/2 cup salsa; set aside.
2. Spread 1/3 cup rice on center of tortilla, leaving 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with 2 teaspoons salsa and a few slices green onion. Fold in two opposite edges of tortilla 1 inch each and roll up. Place seam-side down on microwave-safe dish.
3. Repeat with remaining tortillas. Place burritos in microwave oven and heat 1 minute, or until heated through. Serve with remaining salsa.

Source: Midwest Dairy Association

(Family Features) When the temperature drops, it’s natural for thoughts — and cravings — to turn toward soothing and hearty comfort foods. There’s nothing like a good casserole or a bowl of hot chili to make you feel good all over.

To kick up the fun in your favorite meals, try some comfort foods with salsa added into the mix. Salsa and picante sauces are convenient ways to add different flavors and heat up the whole family with a satisfying meal.

These recipes are fast and easy, making them great weeknight dinners for the busy cook.
For more creative recipes and serving suggestions, visit pacefoods.com.

Turn Up the Heat!

Here are some more ideas from Pace Foods to help you put some zip into your favorite foods.

Zesty Grilled Cheese
Dip your grilled cheese sandwich into chunky salsa or picante sauce for a full-flavored, zingy kick.

Fiesta Meat Loaf
Use chunky salsa or picante sauce instead of tomato sauce or ketchup for a juicy, zesty meat loaf. Just before serving, top with more salsa.

Soup Toppers
Stir any delicious flavored salsa into your soup for a fresh new taste. Try it in black bean, tomato or vegetable soup.

Fiesta Rice
Tired of making the same old side dishes? To freshen up any meal, stir chunky salsa or picante sauce into your cooked rice for a lively side dish the whole family will love.

Monterey Chicken Tortilla Casserole

Prep: 10 minutes
Cook: 40 minutes
Makes: 4

• 1 cup coarsely crumbled tortilla chips
• 2 cups cubed cooked chicken OR cooked turkey
• 1 can (about 15 ounces) cream-style whole kernel corn
• 3/4 cup Pace Picante sauce
• 1/2 cup sliced pitted ripe olives
• 1/2 cup shredded cheddar cheese
• Chopped green pepper OR red pepper
• Tortilla chips

1. Layer crumbled chips, chicken, corn and picante sauce in 1-quart casserole. Top with olives and cheese.
2. Bake at 350°F for 40 minutes or until hot. Top with peppers. Serve with chips.

Chipotle Chili

Prep: 15 minutes
Cook: 8 hours
Makes: 8

• 1 jar (16 ounces) Pace Chunky salsa
• 1 cup water
• 2 tablespoons chili powder
• 1 teaspoon ground chipotle chile pepper
• 1 large onion, chopped (about 1 cup)
• 2 pounds beef for stew, cut into 1/2-inch pieces
• 1 can (about 19 ounces) red kidney beans, rinsed and drained
• Shredded cheddar cheese (optional)
• Sour cream (optional)

1. Stir salsa, water, chili powder, chipotle pepper, onion, beef and beans in a 3 1/2-quart slow cooker.
2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve with cheese and sour cream, if desired.
   *Or on HIGH for 4 to 5 hours.

2-Step Beefy Taco Joes

Prep: 5 minutes
Cook: 10 minutes
Makes: 8

• 1 pound ground beef
• 1 can (10 3/4 ounces) Campbell’s Condensed
• Tomato soup (Regular OR 25% Less Sodium)
• 1 cup Pace Thick & Chunky salsa
• 1/2 cup shredded cheddar cheese
• 8 Pepperidge Farm Sandwich rolls, any variety

1. Brown ground beef in skillet. Pour off fat.
2. Add soup and salsa. Heat through. Top with cheese. Serve on rolls.

Mexican Four Cheese Potatoes au Gratin

Prep: 10 minutes
Bake: 50 minutes
Stand: 10 minutes
Makes: 6

• 1 jar (16 ounces) Pace Mexican Four Cheese salsa con Queso
• 3/4 cup Swanson Chicken broth (Regular, Natural Goodness™ OR Certified Organic)
• 1/4 cup heavy cream OR half-and-half
• 3 medium potatoes, peeled and thinly sliced (about 3 cups)

1. Stir queso, broth and cream together in medium bowl.
2. Put HALF of potatoes in a 2-quart shallow baking dish. Pour HALF of queso mixture over potatoes. Repeat with remaining potatoes and queso mixture.
3. Bake at 350°F for 50 minutes or until potatoes are tender. Let stand for 10 minutes.

Mexi-Mac

Prep: 5 minutes
Cook: 20 minutes
Makes: 4

• 1 pound ground beef
• 1 cup Pace Picante sauce
• 1 tablespoon chili powder
• 1 can (14 1/2 ounces) whole peeled tomatoes, cut up
• 1 cup frozen whole kernel corn
• 3 cups cooked elbow pasta
• 1/2 cup shredded cheddar cheese
• Sliced avocado
• Sour cream

1. Cook beef in skillet until browned. Pour off fat.
2. Add picante sauce, chili powder, tomatoes and corn. Heat to a boil. Cook over low heat 10 minutes. Add pasta. Sprinkle with cheese. Cover and heat until cheese melts. Garnish with avocado and sour cream.

Source: Pace Foods

(Family Features) Farmers are the experts when it comes to enjoying the fruits of the land in the best way possible. Learn to eat like a farmer, and your taste buds will be sure to thank you later.

Across the United States, farmers are working hard to bring high-quality foods from their fields and groves to grocery store shelves and, ultimately, to your pantry. Sometimes foods you may not even think about coming from a farm have been grown with the most tender, loving care.

One example is olives, which are typically bought in cans, far removed from the produce section people more typically associate with farms. In California, hard-working, multi-generational farming families produce more than 95 percent of the olives grown and consumed in the United States. The farms – groves, to be exact – are home to thousands of trees that bear olive fruit for harvest each fall.

It should come as no surprise that these families have fine-tuned some of the most appetizing olive recipes by passing them on from one generation to the next. These farmers don’t just grow olives, they cook with them too, and are sharing some of their favorite recipes – from snacks to salads and pasta – using California Ripe Olives.

Find more California olive farmer-approved recipes at CalOlive.org.

Cowboy Caviar

Recipe courtesy of olive grower Natalie Jameson
Servings: 8-10

• 2 cups chopped tomato
• 3 green onions, sliced
• 1 avocado, peeled, pitted and cut into small cubes
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (6 ounces) large California Ripe Olives, drained and coarsely chopped
• 1/2 cup prepared vinaigrette dressing
• corn chips

1. In medium bowl, stir together tomato, green onions, avocado, black beans and olives.
2. Toss with dressing and serve with corn chips.

Rotini with Shrimp and Olives

Recipe courtesy of olive grower Pablo Nerey
Servings: 6-8

• 1 pound rotini pasta
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 tablespoons chopped garlic
• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon garlic salt
• pepper, to taste
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 2 tablespoons prepared pesto
• 1 can (2.25 ounces) sliced California Ripe Olives

1. Bring large pot of lightly salted water to a boil. Add pasta and cook 8-10 minutes, or until al dente; drain well and set aside.
2. In large skillet, heat butter and olive oil over medium heat.
3. Add garlic and stir until golden, being careful not to burn.
4. Add shrimp to skillet and season with garlic salt and pepper. Cook about 5 minutes, or until shrimp are pink, stirring frequently.
5. Reduce heat to medium-low and add cream to skillet; simmer until thick.
6. Add cooked pasta to sauce and stir in Parmesan cheese, pesto and olives.
7. Sprinkle with Parmesan cheese.

Red Potato and Olive Salad

Recipe courtesy of olive grower Carolina Burreson
Servings: 4-6

Dressing

• 1/2 cup olive oil
• 3 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 1/2 teaspoon ground pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon sugar

Salad

• 1/2 cup sliced California Ripe Olives, drained
• 1/2 cup grape tomatoes, halved
• 1/4 cup chopped fresh Italian parsley
• 1/4 cup chopped celery
• 1 1/2 pounds small red potatoes, quartered and boiled until tender
• 1 jar (6 ounces) marinated artichoke hearts, drained and coarsely chopped
• 1/4 medium red onion, thinly sliced

1. In sealable jar, mix together dressing ingredients and refrigerate at least 4 hours.
2. When ready to serve, place all salad ingredients in large bowl. Drizzle with dressing and toss lightly to coat.

Source: California Olive Committee

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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

• 1 package (16 ounces) Johnsonville Italian All Natural Mild Ground Sausage
• 1 loaf (1 pound) frozen white bread dough, thawed
• 4 ounces cream cheese, softened
• 2 garlic cloves, minced
• 1 jar (7 ounces) roasted red peppers, well drained and sliced
• 1/3 cup Kalamata olives, pitted and sliced
• 2 cups (8 ounces) Swiss cheese, shredded
• 1 teaspoon poppy seeds

Preparation

1. In skillet, brown sausage until no longer pink; drain.
2. On lightly floured surface, roll bread dough to 16 x 12-inch rectangle.
3. Transfer dough to greased baking sheet. Combine cream cheese and garlic, spread lengthwise over center third of dough. Top with sausage, peppers, olives and cheese.
4. Fold dough over filling, pinching seam to seal. Make slits across top of dough every 2 inches. Brush lightly with water and sprinkle with poppy seeds.
5. Bake at 400°F for 20 to 25 minutes or until golden brown. Let stand 10 minutes before slicing.

Serves

Yield 16 appetizer servings

Source

Johnsonville

Ingredients

• 1/2 cup chopped shallots
• 1/4 cup chopped smoked sun-dried tomatoes
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 2 cloves garlic, minced
• 1 6-ounce can California Green Ripe Olives, well drained
• 1 6-ounce can California Black Ripe Olives, well drained
• 1/4 cup lightly packed fresh basil
• Sea salt and freshly ground pepper to taste
• Crackers or toasted baguette slices

Preparation

1. Place shallots, sun-dried tomatoes, olive oil, vinegar and garlic in a food processor and pulse on and off until finely chopped.
2. Add olives, basil, salt and pepper and pulse again until chopped.
3. Cover and chill for 1 hour. (May be prepared 1 day ahead.) Serve with crackers or toasted baguette slices.

Preparation Time

10 minutes

Chill Time

1 hour

Serves

Makes 8 to 10 servings

Source

California Olive Committee

Ingredients

Sun-Dried Tomato Salad Dressing

• 3/4 cup sun-dried tomatoes, drained or rehydrate if dry
• 2/3 cup olive oil
• 1/4 cup fresh basil, chopped
• 2 tablespoons capers
• 3 cloves garlic
• 3 tablespoons Kikkoman Rice Vinegar

Salad

• 1/4 cup Kikkoman Thai Style Chili Sauce
• 4 cups rotini pasta, cooked
• 1/2 cup cucumber, peeled and seeded
• 1 cup cherry tomatoes
• 1 cup green bell pepper strips
• 1 4-ounce package feta cheese, crumbled
• 1 3.8-ounce can black olives, sliced and drained
• 3/4 cup chopped green onions
• 1/2 tablespoon chopped dill weed

Preparation

1. For dressing, whisk together sun-dried tomatoes, olive oil, basil, capers, garlic and rice vinegar. Set aside.
2. For salad, whisk together 1 cup salad dressing and chili sauce, set aside. In large bowl, combine pasta and remaining ingredients, tossing to combine. Serve with salad dressing.

Serves

Servings 6

Source

Kikkoman

Ingredients

• 1 pound ground beef
• 2 egg yolks
• 1/3 cup dry bread crumbs
• 1/3 cup grated Parmesan cheese
• 2 tablespoons chopped parsley
• 3/4 teaspoon garlic salt
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 2 tablespoons chopped stuffed olives
• 1/4 cup olive oil

Tangy Barbecue Sauce

• 1 1/4 cups packed brown sugar
• 1 cup ketchup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons vinegar
• 1 cup strong coffee
• 1/2 cup finely chopped onion
• 1 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

1. Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pepper and olives in bowl of electric stand mixer. Attach flat beater to mixer. Turn to low and mix for 1 minute.
2. Form mixture into 30 (1-inch) balls and fry in olive oil until well browned. Drain on paper towels. Warm Tangy Barbecue Sauce and pour over meatballs. Serve warm from chafing dish.
3. Tangy Barbecue Sauce (Makes 2 cups) - Combine all ingredients in a heavy saucepan. Mix well and cook over medium heat 10 minutes, stirring occasionally. Reduce heat and simmer 30 minutes. Cool sauce and store covered in refrigerator until needed.

Serves

Makes 30 meatballs

Source

KitchenAid

Ingredients

• 1 1/2 pounds lean ground beef
• 1 (1.25-ounce) package taco seasoning mix
• 1 (19-ounce) can ready-to-serve tomato soup
• 1 (16.3-ounce) can Pillsbury Grands! Refrigerated Buttermilk Biscuits
• 8 ounces (2 cups) shredded Cheddar cheese
• 2 cups shredded lettuce
• 2 tomatoes, chopped
• 1 cup thick and chunky salsa
• 1 (2.25-ounce) can sliced ripe olives, drained
• 1 (8-ounce) container sour cream
• 3 green onions, sliced, if desired

Preparation

1. Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat.
2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.
3. Bake at 375°F. for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly.
4. Cut pizza into 8 squares. Top each with lettuce, tomatoes, salsa, olives, sour cream and onions.

Source: Pillsbury Grands! Biscuits