Whitesburg KY

Big Flavor for the Big Game



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 ooeygooey 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
1 1/2 cups marshmallow creme
2 teaspoons McCormick Raspberry
12 ounces semi-sweet chocolate, chopped
1 ounce white chocolate, melted
In large bowl, mix crumbled cookies, marshmallow
creme and raspberry flavor until well blended.
Shape mixture into 1-inch ovals. Set aside.
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.
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.





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
2 tablespoons crumbled queso fresco
Heat oven to 450 F.
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.
Bake 30-35 minutes, or until chicken is cooked
through and skin is crisp.
On large serving platter, arrange lettuce. Top
with wings, tomato, green onion and queso fresco.

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,
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
Heat oven to 350 F.
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.
Spread bean mixture into 13-by-9-inch baking dish
sprayed with nonstick cooking spray. Sprinkle with
remaining cheese.
Bake 25 minutes, or until cheese is melted. Top with
cilantro, tomatoes, sliced olives and avocado, if desired.
Serve with tortilla chips.

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
1/2 teaspoon McCormick
Garlic Powder
1/2 teaspoon salt
1 cup frozen corn
2 cups shredded
cheddar cheese,
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.
Stir in corn and 1 cup cheese.
Place clean kitchen towel over slow
cooker and cover with lid.
Cook 2 hours on high, or until
toothpick in center of cornbread
comes out clean. Uncover.
Sprinkle cornbread with
remaining cheese. Let stand,
uncovered, 30 minutes, or until
cheese is melted.

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