Game Day Scores

This fall, before your favorite team hits the turf, warm up with some crowd-pleasing finger foods. Whether you watch the game in the stadium or on the big screen, these recipes will help you score big with hungry fans. 

Game Day Scores

Sweet and Savory Stuffed Crescents

Yields 16 crescents
Sweet and Savory Stuffed Crescents

Ingredients

2 tubes refrigerated crescent dough
4 to 6 ounces room temperature cream cheese

For cheesecake crescents:
4 tablespoons jelly

For jalapeño popper crescents:
1 jalapeño pepper, minced
1/2 cup shredded colby-jack cheese

Directions

Preheat the oven to 350°F, or as directed by crescent dough package. Line two baking sheets with parchment paper or silicone liners. Open crescent tubes and arrange dough triangles on the baking sheets. For the cheesecake crescents, spread the top side of each triangle with a generous layer of cream cheese. Then spread with jelly. For the jalapeño popper crescents, combine the cream cheese and minced jalapeños in a small bowl and mix well. Spread cream cheese mixture over the top side of each crescent triangle. Top with shredded cheese. Starting with the long end of the dough, roll each crescent toward the pointy end. Bake for 13 to 15 minutes or until golden. 




Mexican Street Corn Dip

Serves 8 to 10
Mexican Street Corn Dip

Ingredients

8 ounces room-temperature cream cheese
1/2 cup mayonnaise
1/2 cup sour cream
8 ounces queso fresco, or substitute Monterey Jack
1 tablespoon olive oil
1/2 cup finely chopped red onion
Juice of 1 lime
3 cups frozen corn kernels
1/4 cup chopped cilantro
1 teaspoon garlic powder
1 teaspoon chili powder (chipotle if available)
1/2 teaspoon cumin
Tortilla chips, for serving

Directions

In a small bowl, mix together the cream cheese, mayonnaise, sour cream and queso fresco; set aside. To a medium iron skillet over low heat, add the oil and onion. Cook the onion until tender, 3-5 minutes. Turn the heat up to medium high and add the frozen corn kernels. Cook, stirring frequently, until the corn is no longer frozen. Add the lime juice and stir to deglaze the pan. Reduce heat to low and stir in the cheese mixture, the cilantro and spices. Cook and stir until the dip is hot. Garnish dip with chopped cilantro, queso fresco and a sprinkle of chili pepper. Serve hot with chips. 




Pork Dumplings

Makes one platter
Pork Dumplings

Ingredients

For the dumplings:
2 tablespoons teaspoons olive oil
1/2 pound unseasoned ground pork
4 ounces bottom mushrooms, finely chopped
1/4 head Napa cabbage, shredded
1 small jalapeño pepper, minced
3 green onions, sliced
1 large garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 teaspoon fish sauce
24 dumpling wrappers

For the dipping sauce:
1/2 cup rice vinegar
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon honey
1 green onion, thinly sliced
1/2 teaspoon red pepper flakes
1 garlic clove, minced or grated
1-inch piece fresh ginger, peeled and minced or grated, optional

Directions

For the dumplings, heat 1 tablespoon of the olive oil in a large skillet over medium to medium-high heat. Add all the ingredients except the wonton wrappers to the skillet, Cook and stir, breaking the pork up into very small pieces. Remove from heat once pork is cooked through. Allow to cool. Once cool, spoon 1 to 1 1/2 teaspoons of filling onto the center of a dumpling wrapper. Wet the sides of the wrapper and pinch shut. (If desired, make pleats in one side of the wrapper while pinching it shut.) Dumplings can be frozen at this point. To cook, heat the remaining tablespoon of oil in a large skillet that has a lid. Place the dumpling in the skillet. Cook over medium to medium-high heat for 1 to 2 minutes, or until the bottom of the dumplings are golden. Carefully add 1/2 cup water to the skillet (oil will spatter). Place a lid on the skillet and steam dumplings until the water cooks out. Carefully remove dumplings from skillet. For the dipping sauce, whisk all ingredients together in a small bowl. Serve hot dumplings with dipping sauce. 




Banana Pudding Dip

Serves 10 to 12
Banana Pudding Dip

Ingredients

1 cup heavy whipping cream
3 ounce box instant banana pudding mix
2 cups whole milk
8 ounces room temperature cream cheese
1 teaspoon vanilla extract
3 bananas
1 1/2 cups chopped vanilla wafers
Whole wafers for serving

Directions

In a medium bowl, whip heavy cream with an electric mixer till almost stiff. In a separate medium bowl, combine the pudding mix, milk, cream cheese and vanilla. Beat with an electric mixer on high until light and fluffy. Fold in the whipped cream. Peel bananas, and chop into 1/4-inch chunks. Use a spoon to fold in chopped bananas and chopped vanilla wafers. Serve in a bowl, or in individual cups, with extra wafers for dipping. 




Hot Italian Beef Sandwiches

Yields 16 sliders
Hot Italian Beef Sandwiches

Ingredients

3 pounds beef roast
4 garlic cloves
1 tablespoon kosher salt
1 small jar peperoncini peppers
16 slices provolone cheese
2 jalapeño peppers, sliced
16 slider buns

Directions

Place the beef in a slow cooker with the whole garlic cloves. Sprinkle beef with salt. Add enough water to just cover the beef. Cook on low for 8 hours or overnight. Drain liquid and shred beef with a fork. Return to the slow cooker with 1/2 cup of the peperoncini juice. Season with additional salt to taste. Serve shredded beef on slider buns with peperoncini and top with provolone cheese and/or jalapeños.