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Party Plan: Football

From the opening kickoff to the final snap, these party ideas are a definite touchdown.

Huddle Up with Party Ideas for the Whole Team!

The only thing better than watching football is watching football with great food and friends! When you’re hosting your own big game party, be sure to consult our Ultimate Homegating Checklist for plenty of snack ideas for the crowd. A bowl of spicy and delicious Slow Cooker White Queso Dip will excite any appetite, while Harissa Hummus is a nice change of pace for football foodie fanatics. Honey Soy Chicken Wings look and taste great, especially when served on one of our Easy DIY Game Day Plates!

And for a break in the action, serve up your own spectacular halftime show with the hearty flavor of Mexican Mole Turkey Chili…rich in flavor but low in fat. For a delicious take on a classic game day taste, serve up some Buffalo Chicken Meatball Casserole. No matter who wins, you can celebrate with a tasty-tart Grapefruit Shandy, while those with a sweet tooth can enjoy some Cookie Dough Truffle Footballs. Look for these tips and more to make your football gathering one for the highlight reel!

Party Plan: Football

Party Plan: Football

From the opening kickoff to the final snap, these party ideas are a definite touchdown.

Huddle Up with Party Ideas for the Whole Team!

The only thing better than watching football is watching football with great food and friends! When you’re hosting your own big game party, be sure to consult our Ultimate Homegating Checklist for plenty of snack ideas for the crowd. A bowl of spicy and delicious Slow Cooker White Queso Dip will excite any appetite, while Harissa Hummus is a nice change of pace for football foodie fanatics. Honey Soy Chicken Wings look and taste great, especially when served on one of our Easy DIY Game Day Plates!

And for a break in the action, serve up your own spectacular halftime show with the hearty flavor of Mexican Mole Turkey Chili…rich in flavor but low in fat. For a delicious take on a classic game day taste, serve up some Buffalo Chicken Meatball Casserole. No matter who wins, you can celebrate with a tasty-tart Grapefruit Shandy, while those with a sweet tooth can enjoy some Cookie Dough Truffle Footballs. Look for these tips and more to make your football gathering one for the highlight reel!

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Barbecue Chicken Sliders

Barbecue Chicken Sliders

Created by: Erin Sellin, Dinners, Dishes, and Desserts

Barbecue has a reputation for being bad for you, but these barbecue chicken sliders are a lighter solution to serve at any football party!

Ingredients:
  • 1-1½ lbs. boneless, skinless chicken breasts
  • 1½ cups ketchup
  • 3 Tbsp. brown sugar
  • 3 Tbsp. cider vinegar
  • 2 Tbsp. Worcestershire sauce
  • 1½ Tbsp. spicy brown mustard
  • ½ tsp. pepper
Directions:
  1. Mix everything but the chicken together in the bottom of a slow cooker. Place chicken in, and spoon sauce over the top. Cook on low for 4-6 hours, until internal temperature reaches 165°F.
  2. Use forks to shred the meat, then serve on slider buns with a topping of coleslaw (if desired).

View Party Plan: Football

Buffalo Chicken Meatball Casserole

Buffalo Chicken Meatball Casserole

Created by: Carrie Robinson, Frugal Foodie Mama

This crowd-pleasing Buffalo Chicken Meatball Casserole is a comforting take on a classic game day favorite! Homemade Buffalo chicken meatballs are smothered in a semi-homemade buffalo garlic pasta sauce with rigatoni, and then topped with gooey cheese.

Ingredients:
  • 1 lb. ground chicken
  • ⅔ cup panko bread crumbs
  • 1 egg, beaten
  • 2 cloves of garlic, minced
  • ⅔ cup Private Selection™ Shaved Parmesan Cheese, divided
  • ½ cup P$$T…™ Hot Sauce, divided
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1½ tbsp. olive oil
  • 1 package (16 oz.) rigatoni, cooked according to package directions
  • 1 jar (24 oz.) Private Selection™ Napoletana Roasted Garlic Sauce
  • ½ stick unsalted butter, melted
  • 1 Tbsp. white vinegar
  • ½ cup shredded mozzarella cheese
Directions:
  1. In a large mixing bowl, combine the ground chicken, bread crumbs, egg, garlic, ⅓ cup Parmesan cheese, ¼ cup hot sauce and salt and pepper. Mix well. Roll the mixture into 12-14 meatballs.
  2. In a large ovenproof skillet (I used a 12-inch cast iron skillet), heat the olive oil over medium-high heat. Once heated, add in the meatballs and brown for 2-3 minutes per side. Remove the meatballs from the skillet and set aside.
  3. Preheat your oven to 425°F. In a large mixing bowl, combine the pasta sauce, remaining ¼ cup of hot sauce, melted butter, and vinegar. Whisk until well combined. Toss with the cooked rigatoni and then pour into the same skillet used for browning the meatballs.
  4. Add the meatballs to the pasta and sauce in the skillet. Bake for 30 minutes. Top the casserole with the remaining ⅓ cup of Parmesan cheese and the shredded mozzarella during the last 10 minutes of baking time. Serve immediately.
  5. Store any leftover casserole in an airtight container for up to 4 days. Enjoy!

View Party Plan: Football

Cookie Dough Truffle Footballs

Cookie Dough Truffle Footballs

Created by: Erin Sellin, Dinners, Dishes, and Desserts

These delicious cookie dough truffles use an egg-free recipe that you don’t have to worry about eating raw. Even better, they’re a great way to make your food match your party theme. On game day, everyone is used to cheesy dips and comfort food, so surprise them with these football shaped desserts.

Ingredients:
  • ½ cup butter
  • ¾ cup brown sugar
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1 (14 oz.) can sweetened condensed milk
  • 1 cup chocolate chips
  • 1 pound chocolate for melting
  • White icing for decorating
Directions:
  1. In an electric mixer, beat together butter and sugar. Add vanilla. With mixer on low, slowly add in the flour until completely incorporated. It will be very dry, but that’s okay.
  2. Mix in milk until well combined. Stir in chocolate chips. Cover and refrigerate for about 1 hour. The dough should be very firm.
  3. Using a small cookie scoop, scoop out dough and roll into balls. Form into an oval by pinching the ends until it takes the shape of a football. Place on a baking tray in lines and refrigerate again for at least 30 minutes.
  4. Melt chocolate in microwave, stirring every 45 seconds. Dip the footballs into melted chocolate and place them on a lined baking tray.
  5. Allow the chocolate to harden at room temperature then use the white icing to pipe on the laces for the footballs.
  6. Store in an airtight container in the fridge.

View Party Plan: Football

Corn Dip

Corn Dip

Created by: Crystal Owens, A Pumpkin & A Princess

Are you hosting a party for the big game? This hot corn dip is a great party recipe and sure to be a crowd pleaser while watching your favorite team play. It’s made with a variety of cheeses, corn and green chilies. Sprinkle some chili powder on top before serving and you have a tasty appetizer to serve your guests.

Ingredients:
  • 2 cans (11 oz. each) corn, drained
  • 1 can (4.5 oz.) chopped green chilies, drained
  • 1 cup Monterey jack cheese
  • 1 cup sharp cheddar cheese
  • ½ cup grated parmesan cheese
  • 1 package (8 oz.) cream cheese, softened
  • ½ cup sour cream
  • ⅓ cup mayonnaise
  • ¼ tsp. black pepper
  • Green onions
  • Chili powder, for sprinkling
Directions:
  1. Preheat oven at 350°F.
  2. In a large bowl or stand mixer, combine cream cheese, sour cream and mayonnaise.
  3. Stir in corn, green chilies, black pepper and cheeses; mix until well combined.
  4. Bake in a 9”x13” pan for 30 minutes.
  5. Garnish with chopped green onions and chili powder (optional).
  6. Serve warm with chips.

View Party Plan: Football

Game Day Popcorn Mix

Game Day Popcorn Mix

Created by: Jessica Williams, Butter With A Side of Bread

This fun, sweet and salty popcorn mix is perfect for your crowd of excited football fans! Easily customize it to your team's colors with different types of chocolate candy and you'll be ready to go for game day.

Ingredients:
  • ¾ cup popcorn kernels (or 5 bags of microwave popcorn)
  • ¼ cup canola, vegetable or coconut oil*
  • 1 package (1 lb. 8 oz.) white chocolate bark/coating, broken into individual squares
  • ½ cup butterscotch chips
  • 3 cups pretzels and/or bugle chips
  • 1 cup chocolate candies in your team's colors
  • 2 cups mini marshmallows
  • ½ cup salted cashews

 

*omit if using microwave popcorn

Directions:
  1. To pop popcorn on the stove: Pour oil into a large pot and heat on medium-high for 2 minutes. Add in popcorn kernels and cover, gently shaking the pot occasionally. Once popcorn begins to pop, decrease heat slightly and shake the pot more consistently. Remove pot from heat once you can count to 3 between pops. Remove unpopped kernels and pour popcorn into a very large bowl. Salt popcorn lightly if desired.
  2. Microwave chocolate bark on high for 1 minute. Add in butterscotch chips and microwave an additional 1 minute. Let sit for 1 minute, then stir gently. Microwave in additional 15 second increments, letting mixture sit for 1 minute and stirring gently before adding additional time.
  3. Pour chocolate over popcorn and stir thoroughly to coat, then spread it out on wax paper. Sprinkle on marshmallows and cashews immediately so that they stick to the popcorn before it cools.
  4. Break large pieces up gently and transfer back to a large bowl. Add in pretzels and chocolate candies with the popcorn. Toss and serve.
  5. Store in an airtight container on the countertop for up to a week.

View Party Plan: Football

Grapefruit Shandy

Grapefruit Shandy

Created by: Sharon Garofalow, Cupcakes and Cutlery

Football parties are a great way to gather your friends and enjoy time together as you cheer on your favorite team. Switch up your next game day party by serving up a Grapefruit Shandy.

The tart grapefruit juice is the perfect teammate for a bottle of wheat beer. These are easy to make for a crowd by simply preparing the sweetened grapefruit juice ahead of time and setting out a self-serve area near your cooler!

Ingredients:
  • 1 cup fresh squeezed grapefruit juice
  • 2 bottles wheat beer
  • ¼ cup water
  • 2 Tbsp. sugar
Directions:
  1. In a small saucepan, heat sugar and water over medium heat, stirring constantly until sugar is dissolved. Remove from heat and let cool completely.
  2. Mix together grapefruit juice and simple syrup.
  3. In tall beer glasses, add ½ cup grapefruit juice mixture and top with wheat beer (½-1 bottle, depending on your taste and size of the glass).
  4. Serve immediately and store any leftovers in the fridge.
Tip:

Make these even faster by using store-bought grapefruit juice!

View Party Plan: Football

Harissa Hummus

Harissa Hummus

Created by: Julia Mueller, The Roasted Root

When I’m getting sucked into a good football game, I reach for anything that I can dip a chip into. Homemade hummus is a crowd pleaser, and a healthful snack or appetizer option for friends and family.

While classic hummus is always appetizing, I like to change the flavors up, adding various spices, herbs, oils, etc. Preparing this recipe is super simple, and less time-consuming than making regular hummus. All you need is a food processor, and you’re good to go!

Ingredients:
  • 2 cans (14 oz. each) garbanzo beans, drained and rinsed
  • ⅓ cup harissa (mild recommended)
  • 2 Tbsp. olive oil
  • 3 Tbsp. lemon juice
  • 2 Tbsp. tahini
  • 2 cloves garlic, minced
  • ¼ tsp. sea salt, to taste
Directions:
  1. Add all the ingredients for the hummus to a food processor and process until completely smooth. Taste the hummus for flavor and add more salt, lemon juice, or harissa to taste.
  2. Serve with a variety of raw veggies, gluten-free crackers and chips.

View Party Plan: Football

Honey-Soy Chicken Wings

Honey-Soy Chicken Wings

Created by: Laura Franklin, Food Fun Family

It wouldn’t be game night without a plate full of wings! But isn’t it time to break away from the same old wings and try something new? For a delicious twist on the original, try these tasty honey-soy chicken wings. Serve them as an appetizer at your next game night gathering and people will be begging for more.

Ingredients:
  • 3 lbs. chicken wings
  • 1 cup low-sodium soy sauce
  • 2 Tbsp. chopped fresh cilantro
  • 2 tsp. garlic, minced
  • 1 tsp. ground ginger
  • 2 tsp. lime juice
  • Salt and pepper, to taste
  • ¼ cup extra-virgin olive oil
  • ½ cup honey
  • 1 Tbsp. sesame seeds, toasted
  • 1-2 stalks green onion, diced
Directions:
  1. Separate each wing into two pieces at the joint; remove tips (the pointy part of the wing with no meat) and discard. Rinse chicken wing pieces and pat dry.
  2. Mix soy sauce, cilantro, garlic, ginger and lime juice in a gallon-sized freezer bag. Add chicken wings, seal bag and toss to coat. Marinate in the refrigerator for at least 2 hours.
  3. Heat olive oil in a large cast iron skillet over medium-high heat. Remove wings from marinade and discard the bag. Add chicken to heated skillet, then drizzle with honey. Cook chicken for 5-8 minutes on each side, regularly spooning sauce over the chicken to keep it moist.
  4. Preheat oven to 375°F. Sprinkle chicken with sesame seeds and place entire skillet, uncovered, in hot oven. Bake for 5 minutes, or until chicken has reached an internal temperature of 165°F.
  5. Remove chicken wings from oven and garnish with green onion. Store covered in the refrigerator and consume any leftovers within 2-3 days.

View Party Plan: Football

Skinny Cheesy Corn Dip

Skinny Cheesy Corn Dip

Created by: Nicole Leggio, Cooking for Keeps

Game day is all about the food, and usually it’s heavy, fattening and high in calories. But it doesn’t have to be! This cheesy corn dip is delicious and light, while keeping the same sweet, creamy, flavor we all love.

Ingredients:
  • ½ Tbsp. unsalted butter
  • ¼ cup diced onion
  • 1 large garlic clove, grated
  • 1 cup diced yellow pepper
  • 1 jalapeno, finely chopped
  • 1 package (12 oz.) frozen yellow corn
  • ½ tsp. salt
  • 2 oz. light cream cheese
  • 2 Tbsp. non-fat plain Greek yogurt
  • ½ cup 2% milk sharp cheddar cheese
Directions:
  1. Preheat oven to 350°F. Grease a small 1 quart casserole dish.
  2. Heat a medium sauté pan to medium heat. Add butter, onion, garlic and peppers. Sauté until slightly softened, about 5 minutes.
  3. Add frozen corn and salt. Sauté until corn has defrosted, about 1-2 minutes. Add cream cheese and stir until it’s melted. Add in Greek yogurt and cheese, stirring until combined.
  4. Transfer dip to prepared casserole dish. Bake until hot and cheese has melted, about 15 minutes.
  5. Serve with chips or crackers. Refrigerate any leftovers.

View Party Plan: Football

Mexican Mole Turkey Chili

Mexican Mole Turkey Chili

Created by: Carrie Robinson, Frugal Foodie Mama

Score a touchdown for the big game with this easy to make Mexican Mole Turkey Chili. This hearty chili is rich in flavor, but low in fat and calories, making it the perfect guilt-free gameday food.

Ingredients:
  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 lb. Kroger Fresh Ground Turkey
  • 2 Tbsp. unsweetened cocoa
  • ½ Tbsp. chili powder
  • 1 tsp. cumin
  • ¾ tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. crushed red pepper
  • 1 can (14.5 oz.) Simple Truth™ Organic Diced Tomatoes in Juice No Salt Added
  • 1 jar (15 oz.) Simple Truth™ Organic Tomato Sauce
  • 1 can (15 oz.) Simple Truth™ Organic Dark Red Kidney Beans, drained and rinsed
  • 1 cup water
  • 1 fresh jalapeno, sliced
  • Kroger Reduced Fat Sour Cream
Directions:
  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once heated, add in the onion and cook until softened, about 5 minutes, then add in the garlic and cook for 1 minute more. Add in the ground turkey and cook until browned, breaking it up with a spoon or spatula as it cooks. Add in the cocoa, chili powder, cumin, salt, pepper and crushed red pepper. Sauté until fragrant, about 1 minute.
  2. Pour in the diced tomatoes, tomato sauce, kidney beans and water. Bring to a boil, then reduce the heat and simmer covered for 30-40 minutes.
  3. Ladle into bowls and top with fresh jalapeno slices and sour cream, if desired.
  4. Store leftovers in the refrigerator.

View Party Plan: Football

Philly Cheesesteak Sliders

Philly Cheesesteak Sliders

Created by: Krissy Allori, Self Proclaimed Foodie

I knew before I even started making these little sandwiches that my husband was going to love them. Even my kids loved these little Philly Cheesesteak Sliders, and they’re perfect for feeding a crowd during a chilly gameday tailgate!

Ingredients:
  • 1 rump roast (2-3 lbs.), partially frozen
  • 2 cups beef broth
  • 1 packet onion dip mix
  • 1 tsp. garlic powder
  • 2 yellow onions, sliced thin
  • 1 green bell pepper, seeds removed and sliced thin
  • 1 yellow bell pepper, seeds removed and sliced thin
  • 6 Tbsp. butter, divided
  • 16 heat-and-serve sour dough rolls
  • 5 oz. sliced provolone
Directions:
  1. Slice roast into thin pieces. This works best if the meat is partially frozen. Combine with the beef broth, onion dip mix and garlic powder.
  2. If using a pressure cooker, cook on high for 10 minutes and then allow to naturally release pressure for 10 minutes before quick releasing the remaining pressure. If using the slow cooker, cook on low 5-6 hours. Regardless of method used, make sure internal roast temperature reaches 145°. Remove cooked meat from liquid and set aside. Cook liquid over medium heat, uncovered, until reduced by half. Set aside.
  3. Using 2 tablespoons of the butter, sauté the onions and peppers over high heat in a large pan, stirring occasionally until golden brown, about 10 minutes. Set aside.
  4. Split the rolls. Melt the remaining 4 tablespoons of butter and spread on open surface of the rolls. Heat in a 350°F oven for about 10 minutes until they just begin to turn golden. Remove rolls from the oven.
  5. Assemble the sandwiches by layering the meat with the reduced cooking liquid, topped with the sautéed peppers and onions, and finally with the sliced provolone. Cover with tops of rolls and continue cooking in preheated oven until cheese has fully melted, about 10 minutes. Serve warm.

View Party Plan: Football

Potato Poppers

Potato Poppers

Created by: Emily Buys, Clever Housewife

Football wouldn’t be complete without some good eats. Change up the traditional jalapeno popper by making these creamy potato poppers instead. No fork necessary! Since they can be prepared ahead of time, they are perfect for entertaining. Enjoy them cold, or reheat them for maximum flavor.

Ingredients:
  • 28 oz. White Delights potatoes, or other bite-sized potatoes
  • 4 oz. cream cheese, softened
  • ½ jalapeno, diced
  • ½ cup shredded cheddar cheese, divided
  • 1 tsp. garlic salt
  • ¼ tsp. paprika
Directions:
  1. Boil the potatoes in salted water, about 15 minutes, or until fork tender.
  2. While potatoes are boiling, preheat oven to 400°F and line a jelly roll pan or skillet with foil.
  3. Drain potatoes and allow them to cool enough to handle. Cut them in half crosswise and scoop out the insides, being careful not to break the soft skins. Place insides into a medium bowl and skins into the foil-lined pan.
  4. To make the potato filling, add cream cheese, jalapeno, ¼ cup of the cheese, garlic salt and paprika to the cooked potato. Mash the potato mixture and stir until fully combined.
  5. Using a cookie scoop, fill each potato skin with the mixture. Top with remaining cheese and bake in the oven for 10 minutes. Refrigerate any leftovers.

View Party Plan: Football

Slow Cooker Chili

Slow Cooker Chili

Created by: Crystal Owens, A Pumpkin & A Princess

Slow cookers are great when hosting a party to watch the big game. Setting the slow cooker on first thing in the morning and having hot chili ready by the time guests arrive helps save time and allows me to focus on other tasks. This slow cooker chili recipe is as easy as it gets!

Ingredients:
  • 1 lb. ground beef
  • 2 cans (15 oz. each) kidney beans, drained
  • 1 can (15 oz.) tomato sauce
  • 1 can (28 oz.) tomatoes
  • ½ onion, chopped
  • 1 packet chili seasoning
  • Shredded cheese, green onions and sour cream (for garnish)
Directions:
  1. Brown ground beef in a large skillet until internal temperature reaches 160°F; remove excess oil.
  2. Combine ground beef, beans, tomato sauce, tomatoes, chopped onion and chili seasoning in the slow cooker. Cook on high for 4-6 hours.
  3. Garnish with cheese, green onions and sour cream (optional). Store leftovers in the refrigerator.

View Party Plan: Football

Vegetarian Black Bean Quinoa-Stuffed Peppers

Vegetarian Black Bean Quinoa-Stuffed Peppers

Created by: Laura Franklin, Food Fun Family

Game night get-togethers seem to be synonymous with meat, but since more and more of my friends and family are looking for vegetarian options, I’ve been trying to find meatless dishes that vegetarian and meat-loving friends alike will enjoy.

As I’ve searched for more meatless dinners and side dishes, I’ve realized that I can enjoy cheaper and healthier options without skimping on taste. These black bean quinoa-stuffed peppers are so hearty and full of flavor that no one will miss the meat!

Ingredients:
  • 1 cup dry quinoa, rinsed thoroughly
  • 2 cups vegetable broth or water
  • 6 bell peppers (I like to use a variety of colors)
  • 1 can (14.5 oz.) fire roasted tomatoes, drained
  • 1 can (15.25 oz.) corn, drained
  • 1 can (15 oz.) black beans, drained
  • 2 tsp. cumin
  • 2 tsp. chili powder
  • 1 cup shredded Mexican-style cheese (omit to make this dish vegan)
  • Salt and pepper, to taste
  • Optional toppings: fresh cilantro, diced avocado, cheese, sour cream, or salsa
Directions:
  1. Add rinsed quinoa and vegetable broth to a medium saucepan and bring to a boil over medium-high heat. Reduce heat, cover and simmer for about 20 minutes, until liquid is absorbed and quinoa is fluffy.
  2. Meanwhile, preheat oven to 375°F and lightly grease a rimmed baking sheet or baking dish that will fit 6 bell peppers.
  3. Cut the tops off of each bell pepper and remove seeds. Place peppers on the prepared baking dish.
  4. In a large mixing bowl, stir together cooked quinoa, canned beans, vegetables and spices. Stir ¾ cup cheese into the quinoa mixture, but reserve about ¼ cup for the top of the peppers.
  5. Spoon quinoa filling into the peppers and loosely cover with foil. Bake at 375°F for 30 minutes and remove foil. Top with reserved cheese and bake for an additional 10-15 minutes, until cheese is melted and peppers are soft and slightly browned.
  6. To serve, spoon on desired toppings or eat as-is. Leftovers can be stored in the refrigerator, covered, for 2-3 days.

View Party Plan: Football

Slow Cooker White Queso Dip

Slow Cooker White Queso Dip

Created by: Amy Christie, this heart of mine

Let’s make queso! The big game always goes well with a side of queso dip and chips. Making this dip in a slow cooker is a cinch, which makes it a win for everyone. Toss in a few ingredients, let it get melty and eat!

Ingredients:
  • 1 package (8 oz.) regular cream cheese, cut into cubes
  • 1 lb. white American cheese, cut into cubes
  • 1 Tbsp. butter
  • 1 can (4 oz.) diced green chiles
  • ¼ cup milk (optional: plus a few more Tbsp. to reach the right consistency)
  • 2 Tbsp. cilantro, finely chopped
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. cumin
  • ½ Tbsp. jalapenos, minced (optional)
  • Tortilla chips to serve
Directions:
  1. Combine the cream cheese, American cheese, butter, green chiles and optional jalapenos in a greased slow cooker. Let the mixture melt together for about 45 minutes on low heat, stirring occasionally.
  2. When the cheeses are melted, add the milk and stir to incorporate.
  3. Add onion powder, garlic powder and cumin for additional flavor and continue to warm until the cheese has melted entirely, making sure to stir often to keep it from burning.
  4. Sprinkle the cilantro over top and serve the dip straight from the slow cooker on low, with chips.

View Party Plan: Football

Easy DIY Game Day Plates

Easy DIY Game Day Plates

Created by: Jessica Williams, Butter With A Side of Bread

Get your craft on with these simple game day plates! Just grab some Sharpie markers and plain porcelain plates and tap into your creative side to make these festive serving dishes. Decorate with your favorite team colors or logos.

Things You'll Need:
  • Sharpie markers
  • Porcelain plates
  • Rubbing alcohol
  • Paper towels
  • Painter’s tape (optional)
Directions:
  1. Clean plates and wipe surface down with a little rubbing alcohol. Let dry.
  2. Color on each plate using Sharpie Markers. Use painter’s tape to create sections or lines if that works into your design. To achieve the “watercolor” look, first color on plates, then saturate a section of paper towel with rubbing alcohol and pat or wipe gently to spread the color, adding more color if needed.
  3. If you mess up, don’t worry! Just use a clean towel with rubbing alcohol to wipe your design off and start fresh.
  4. When you’re finished, let plates sit for 24 hours.
  5. Place plates in cold oven, then turn the heat up to 425°F. Bake plates for 30 minutes. Turn oven off and let plates cool completely in oven.
  6. Use plates as you normally would for eating or serving, and enjoy your fun designs!

View Party Plan: Football

Ultimate Homegating Checklist

Ultimate Homegating Checklist

Created by: Emily Buys, Clever Housewife

Football season isn’t just about the games. It’s about the good company, food and cheering for your favorite team. If hosting a game day party, you’ll want to make sure to have all the bases covered. Whether it’s the big game or just another Monday night, be sure to go over the ultimate homegating checklist so your guests are sure to have a great time.

  1. Set up the food table in the same room as the TV to minimize any missed gameplay.
  2. Supply portable snacks and food.
  3. Create a hot dog or sandwich bar with all the fixings, so people can build their own dog or sandwich.
  4. Line pie tins with parchment to use as plates so there’s plenty of room for stacking. Toss the parchment when done and your dishes should still be clean.
  5. Keep plenty of napkins and moist towelettes nearby for easy cleanup.
  6. Have cold drinks with lids on hand to prevent spilling.
  7. Decorate with easy, festive football decor that can be reused year after year. Wear fandom apparel to keep with the theme.
  8. Supply everyone with disposable plastic wear and tablecloths for easier cleanup. Even better – only serve finger foods so plastic wear isn’t needed.

View Party Plan: Football

Barbecue Chicken Sliders

Barbecue Chicken Sliders

Created by: Erin Sellin, Dinners, Dishes, and Desserts

Barbecue has a reputation for being bad for you, but these barbecue chicken sliders are a lighter solution to serve at any football party!

Ingredients:
  • 1-1½ lbs. boneless, skinless chicken breasts
  • 1½ cups ketchup
  • 3 Tbsp. brown sugar
  • 3 Tbsp. cider vinegar
  • 2 Tbsp. Worcestershire sauce
  • 1½ Tbsp. spicy brown mustard
  • ½ tsp. pepper
Directions:
  1. Mix everything but the chicken together in the bottom of a slow cooker. Place chicken in, and spoon sauce over the top. Cook on low for 4-6 hours, until internal temperature reaches 165°F.
  2. Use forks to shred the meat, then serve on slider buns with a topping of coleslaw (if desired).

View Party Plan: Football

Buffalo Chicken Meatball Casserole

Buffalo Chicken Meatball Casserole

Created by: Carrie Robinson, Frugal Foodie Mama

This crowd-pleasing Buffalo Chicken Meatball Casserole is a comforting take on a classic game day favorite! Homemade Buffalo chicken meatballs are smothered in a semi-homemade buffalo garlic pasta sauce with rigatoni, and then topped with gooey cheese.

Ingredients:
  • 1 lb. ground chicken
  • ⅔ cup panko bread crumbs
  • 1 egg, beaten
  • 2 cloves of garlic, minced
  • ⅔ cup Private Selection™ Shaved Parmesan Cheese, divided
  • ½ cup P$$T…™ Hot Sauce, divided
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1½ tbsp. olive oil
  • 1 package (16 oz.) rigatoni, cooked according to package directions
  • 1 jar (24 oz.) Private Selection™ Napoletana Roasted Garlic Sauce
  • ½ stick unsalted butter, melted
  • 1 Tbsp. white vinegar
  • ½ cup shredded mozzarella cheese
Directions:
  1. In a large mixing bowl, combine the ground chicken, bread crumbs, egg, garlic, ⅓ cup Parmesan cheese, ¼ cup hot sauce and salt and pepper. Mix well. Roll the mixture into 12-14 meatballs.
  2. In a large ovenproof skillet (I used a 12-inch cast iron skillet), heat the olive oil over medium-high heat. Once heated, add in the meatballs and brown for 2-3 minutes per side. Remove the meatballs from the skillet and set aside.
  3. Preheat your oven to 425°F. In a large mixing bowl, combine the pasta sauce, remaining ¼ cup of hot sauce, melted butter, and vinegar. Whisk until well combined. Toss with the cooked rigatoni and then pour into the same skillet used for browning the meatballs.
  4. Add the meatballs to the pasta and sauce in the skillet. Bake for 30 minutes. Top the casserole with the remaining ⅓ cup of Parmesan cheese and the shredded mozzarella during the last 10 minutes of baking time. Serve immediately.
  5. Store any leftover casserole in an airtight container for up to 4 days. Enjoy!

View Party Plan: Football

Cookie Dough Truffle Footballs

Cookie Dough Truffle Footballs

Created by: Erin Sellin, Dinners, Dishes, and Desserts

These delicious cookie dough truffles use an egg-free recipe that you don’t have to worry about eating raw. Even better, they’re a great way to make your food match your party theme. On game day, everyone is used to cheesy dips and comfort food, so surprise them with these football shaped desserts.

Ingredients:
  • ½ cup butter
  • ¾ cup brown sugar
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1 (14 oz.) can sweetened condensed milk
  • 1 cup chocolate chips
  • 1 pound chocolate for melting
  • White icing for decorating
Directions:
  1. In an electric mixer, beat together butter and sugar. Add vanilla. With mixer on low, slowly add in the flour until completely incorporated. It will be very dry, but that’s okay.
  2. Mix in milk until well combined. Stir in chocolate chips. Cover and refrigerate for about 1 hour. The dough should be very firm.
  3. Using a small cookie scoop, scoop out dough and roll into balls. Form into an oval by pinching the ends until it takes the shape of a football. Place on a baking tray in lines and refrigerate again for at least 30 minutes.
  4. Melt chocolate in microwave, stirring every 45 seconds. Dip the footballs into melted chocolate and place them on a lined baking tray.
  5. Allow the chocolate to harden at room temperature then use the white icing to pipe on the laces for the footballs.
  6. Store in an airtight container in the fridge.

View Party Plan: Football

Corn Dip

Corn Dip

Created by: Crystal Owens, A Pumpkin & A Princess

Are you hosting a party for the big game? This hot corn dip is a great party recipe and sure to be a crowd pleaser while watching your favorite team play. It’s made with a variety of cheeses, corn and green chilies. Sprinkle some chili powder on top before serving and you have a tasty appetizer to serve your guests.

Ingredients:
  • 2 cans (11 oz. each) corn, drained
  • 1 can (4.5 oz.) chopped green chilies, drained
  • 1 cup Monterey jack cheese
  • 1 cup sharp cheddar cheese
  • ½ cup grated parmesan cheese
  • 1 package (8 oz.) cream cheese, softened
  • ½ cup sour cream
  • ⅓ cup mayonnaise
  • ¼ tsp. black pepper
  • Green onions
  • Chili powder, for sprinkling
Directions:
  1. Preheat oven at 350°F.
  2. In a large bowl or stand mixer, combine cream cheese, sour cream and mayonnaise.
  3. Stir in corn, green chilies, black pepper and cheeses; mix until well combined.
  4. Bake in a 9”x13” pan for 30 minutes.
  5. Garnish with chopped green onions and chili powder (optional).
  6. Serve warm with chips.

View Party Plan: Football

Game Day Popcorn Mix

Game Day Popcorn Mix

Created by: Jessica Williams, Butter With A Side of Bread

This fun, sweet and salty popcorn mix is perfect for your crowd of excited football fans! Easily customize it to your team's colors with different types of chocolate candy and you'll be ready to go for game day.

Ingredients:
  • ¾ cup popcorn kernels (or 5 bags of microwave popcorn)
  • ¼ cup canola, vegetable or coconut oil*
  • 1 package (1 lb. 8 oz.) white chocolate bark/coating, broken into individual squares
  • ½ cup butterscotch chips
  • 3 cups pretzels and/or bugle chips
  • 1 cup chocolate candies in your team's colors
  • 2 cups mini marshmallows
  • ½ cup salted cashews

 

*omit if using microwave popcorn

Directions:
  1. To pop popcorn on the stove: Pour oil into a large pot and heat on medium-high for 2 minutes. Add in popcorn kernels and cover, gently shaking the pot occasionally. Once popcorn begins to pop, decrease heat slightly and shake the pot more consistently. Remove pot from heat once you can count to 3 between pops. Remove unpopped kernels and pour popcorn into a very large bowl. Salt popcorn lightly if desired.
  2. Microwave chocolate bark on high for 1 minute. Add in butterscotch chips and microwave an additional 1 minute. Let sit for 1 minute, then stir gently. Microwave in additional 15 second increments, letting mixture sit for 1 minute and stirring gently before adding additional time.
  3. Pour chocolate over popcorn and stir thoroughly to coat, then spread it out on wax paper. Sprinkle on marshmallows and cashews immediately so that they stick to the popcorn before it cools.
  4. Break large pieces up gently and transfer back to a large bowl. Add in pretzels and chocolate candies with the popcorn. Toss and serve.
  5. Store in an airtight container on the countertop for up to a week.

View Party Plan: Football

Grapefruit Shandy

Grapefruit Shandy

Created by: Sharon Garofalow, Cupcakes and Cutlery

Football parties are a great way to gather your friends and enjoy time together as you cheer on your favorite team. Switch up your next game day party by serving up a Grapefruit Shandy.

The tart grapefruit juice is the perfect teammate for a bottle of wheat beer. These are easy to make for a crowd by simply preparing the sweetened grapefruit juice ahead of time and setting out a self-serve area near your cooler!

Ingredients:
  • 1 cup fresh squeezed grapefruit juice
  • 2 bottles wheat beer
  • ¼ cup water
  • 2 Tbsp. sugar
Directions:
  1. In a small saucepan, heat sugar and water over medium heat, stirring constantly until sugar is dissolved. Remove from heat and let cool completely.
  2. Mix together grapefruit juice and simple syrup.
  3. In tall beer glasses, add ½ cup grapefruit juice mixture and top with wheat beer (½-1 bottle, depending on your taste and size of the glass).
  4. Serve immediately and store any leftovers in the fridge.
Tip:

Make these even faster by using store-bought grapefruit juice!

View Party Plan: Football

Harissa Hummus

Harissa Hummus

Created by: Julia Mueller, The Roasted Root

When I’m getting sucked into a good football game, I reach for anything that I can dip a chip into. Homemade hummus is a crowd pleaser, and a healthful snack or appetizer option for friends and family.

While classic hummus is always appetizing, I like to change the flavors up, adding various spices, herbs, oils, etc. Preparing this recipe is super simple, and less time-consuming than making regular hummus. All you need is a food processor, and you’re good to go!

Ingredients:
  • 2 cans (14 oz. each) garbanzo beans, drained and rinsed
  • ⅓ cup harissa (mild recommended)
  • 2 Tbsp. olive oil
  • 3 Tbsp. lemon juice
  • 2 Tbsp. tahini
  • 2 cloves garlic, minced
  • ¼ tsp. sea salt, to taste
Directions:
  1. Add all the ingredients for the hummus to a food processor and process until completely smooth. Taste the hummus for flavor and add more salt, lemon juice, or harissa to taste.
  2. Serve with a variety of raw veggies, gluten-free crackers and chips.

View Party Plan: Football

Honey-Soy Chicken Wings

Honey-Soy Chicken Wings

Created by: Laura Franklin, Food Fun Family

It wouldn’t be game night without a plate full of wings! But isn’t it time to break away from the same old wings and try something new? For a delicious twist on the original, try these tasty honey-soy chicken wings. Serve them as an appetizer at your next game night gathering and people will be begging for more.

Ingredients:
  • 3 lbs. chicken wings
  • 1 cup low-sodium soy sauce
  • 2 Tbsp. chopped fresh cilantro
  • 2 tsp. garlic, minced
  • 1 tsp. ground ginger
  • 2 tsp. lime juice
  • Salt and pepper, to taste
  • ¼ cup extra-virgin olive oil
  • ½ cup honey
  • 1 Tbsp. sesame seeds, toasted
  • 1-2 stalks green onion, diced
Directions:
  1. Separate each wing into two pieces at the joint; remove tips (the pointy part of the wing with no meat) and discard. Rinse chicken wing pieces and pat dry.
  2. Mix soy sauce, cilantro, garlic, ginger and lime juice in a gallon-sized freezer bag. Add chicken wings, seal bag and toss to coat. Marinate in the refrigerator for at least 2 hours.
  3. Heat olive oil in a large cast iron skillet over medium-high heat. Remove wings from marinade and discard the bag. Add chicken to heated skillet, then drizzle with honey. Cook chicken for 5-8 minutes on each side, regularly spooning sauce over the chicken to keep it moist.
  4. Preheat oven to 375°F. Sprinkle chicken with sesame seeds and place entire skillet, uncovered, in hot oven. Bake for 5 minutes, or until chicken has reached an internal temperature of 165°F.
  5. Remove chicken wings from oven and garnish with green onion. Store covered in the refrigerator and consume any leftovers within 2-3 days.

View Party Plan: Football

Skinny Cheesy Corn Dip

Skinny Cheesy Corn Dip

Created by: Nicole Leggio, Cooking for Keeps

Game day is all about the food, and usually it’s heavy, fattening and high in calories. But it doesn’t have to be! This cheesy corn dip is delicious and light, while keeping the same sweet, creamy, flavor we all love.

Ingredients:
  • ½ Tbsp. unsalted butter
  • ¼ cup diced onion
  • 1 large garlic clove, grated
  • 1 cup diced yellow pepper
  • 1 jalapeno, finely chopped
  • 1 package (12 oz.) frozen yellow corn
  • ½ tsp. salt
  • 2 oz. light cream cheese
  • 2 Tbsp. non-fat plain Greek yogurt
  • ½ cup 2% milk sharp cheddar cheese
Directions:
  1. Preheat oven to 350°F. Grease a small 1 quart casserole dish.
  2. Heat a medium sauté pan to medium heat. Add butter, onion, garlic and peppers. Sauté until slightly softened, about 5 minutes.
  3. Add frozen corn and salt. Sauté until corn has defrosted, about 1-2 minutes. Add cream cheese and stir until it’s melted. Add in Greek yogurt and cheese, stirring until combined.
  4. Transfer dip to prepared casserole dish. Bake until hot and cheese has melted, about 15 minutes.
  5. Serve with chips or crackers. Refrigerate any leftovers.

View Party Plan: Football

Mexican Mole Turkey Chili

Mexican Mole Turkey Chili

Created by: Carrie Robinson, Frugal Foodie Mama

Score a touchdown for the big game with this easy to make Mexican Mole Turkey Chili. This hearty chili is rich in flavor, but low in fat and calories, making it the perfect guilt-free gameday food.

Ingredients:
  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 lb. Kroger Fresh Ground Turkey
  • 2 Tbsp. unsweetened cocoa
  • ½ Tbsp. chili powder
  • 1 tsp. cumin
  • ¾ tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. crushed red pepper
  • 1 can (14.5 oz.) Simple Truth™ Organic Diced Tomatoes in Juice No Salt Added
  • 1 jar (15 oz.) Simple Truth™ Organic Tomato Sauce
  • 1 can (15 oz.) Simple Truth™ Organic Dark Red Kidney Beans, drained and rinsed
  • 1 cup water
  • 1 fresh jalapeno, sliced
  • Kroger Reduced Fat Sour Cream
Directions:
  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once heated, add in the onion and cook until softened, about 5 minutes, then add in the garlic and cook for 1 minute more. Add in the ground turkey and cook until browned, breaking it up with a spoon or spatula as it cooks. Add in the cocoa, chili powder, cumin, salt, pepper and crushed red pepper. Sauté until fragrant, about 1 minute.
  2. Pour in the diced tomatoes, tomato sauce, kidney beans and water. Bring to a boil, then reduce the heat and simmer covered for 30-40 minutes.
  3. Ladle into bowls and top with fresh jalapeno slices and sour cream, if desired.
  4. Store leftovers in the refrigerator.

View Party Plan: Football

Philly Cheesesteak Sliders

Philly Cheesesteak Sliders

Created by: Krissy Allori, Self Proclaimed Foodie

I knew before I even started making these little sandwiches that my husband was going to love them. Even my kids loved these little Philly Cheesesteak Sliders, and they’re perfect for feeding a crowd during a chilly gameday tailgate!

Ingredients:
  • 1 rump roast (2-3 lbs.), partially frozen
  • 2 cups beef broth
  • 1 packet onion dip mix
  • 1 tsp. garlic powder
  • 2 yellow onions, sliced thin
  • 1 green bell pepper, seeds removed and sliced thin
  • 1 yellow bell pepper, seeds removed and sliced thin
  • 6 Tbsp. butter, divided
  • 16 heat-and-serve sour dough rolls
  • 5 oz. sliced provolone
Directions:
  1. Slice roast into thin pieces. This works best if the meat is partially frozen. Combine with the beef broth, onion dip mix and garlic powder.
  2. If using a pressure cooker, cook on high for 10 minutes and then allow to naturally release pressure for 10 minutes before quick releasing the remaining pressure. If using the slow cooker, cook on low 5-6 hours. Regardless of method used, make sure internal roast temperature reaches 145°. Remove cooked meat from liquid and set aside. Cook liquid over medium heat, uncovered, until reduced by half. Set aside.
  3. Using 2 tablespoons of the butter, sauté the onions and peppers over high heat in a large pan, stirring occasionally until golden brown, about 10 minutes. Set aside.
  4. Split the rolls. Melt the remaining 4 tablespoons of butter and spread on open surface of the rolls. Heat in a 350°F oven for about 10 minutes until they just begin to turn golden. Remove rolls from the oven.
  5. Assemble the sandwiches by layering the meat with the reduced cooking liquid, topped with the sautéed peppers and onions, and finally with the sliced provolone. Cover with tops of rolls and continue cooking in preheated oven until cheese has fully melted, about 10 minutes. Serve warm.

View Party Plan: Football

Potato Poppers

Potato Poppers

Created by: Emily Buys, Clever Housewife

Football wouldn’t be complete without some good eats. Change up the traditional jalapeno popper by making these creamy potato poppers instead. No fork necessary! Since they can be prepared ahead of time, they are perfect for entertaining. Enjoy them cold, or reheat them for maximum flavor.

Ingredients:
  • 28 oz. White Delights potatoes, or other bite-sized potatoes
  • 4 oz. cream cheese, softened
  • ½ jalapeno, diced
  • ½ cup shredded cheddar cheese, divided
  • 1 tsp. garlic salt
  • ¼ tsp. paprika
Directions:
  1. Boil the potatoes in salted water, about 15 minutes, or until fork tender.
  2. While potatoes are boiling, preheat oven to 400°F and line a jelly roll pan or skillet with foil.
  3. Drain potatoes and allow them to cool enough to handle. Cut them in half crosswise and scoop out the insides, being careful not to break the soft skins. Place insides into a medium bowl and skins into the foil-lined pan.
  4. To make the potato filling, add cream cheese, jalapeno, ¼ cup of the cheese, garlic salt and paprika to the cooked potato. Mash the potato mixture and stir until fully combined.
  5. Using a cookie scoop, fill each potato skin with the mixture. Top with remaining cheese and bake in the oven for 10 minutes. Refrigerate any leftovers.

View Party Plan: Football

Slow Cooker Chili

Slow Cooker Chili

Created by: Crystal Owens, A Pumpkin & A Princess

Slow cookers are great when hosting a party to watch the big game. Setting the slow cooker on first thing in the morning and having hot chili ready by the time guests arrive helps save time and allows me to focus on other tasks. This slow cooker chili recipe is as easy as it gets!

Ingredients:
  • 1 lb. ground beef
  • 2 cans (15 oz. each) kidney beans, drained
  • 1 can (15 oz.) tomato sauce
  • 1 can (28 oz.) tomatoes
  • ½ onion, chopped
  • 1 packet chili seasoning
  • Shredded cheese, green onions and sour cream (for garnish)
Directions:
  1. Brown ground beef in a large skillet until internal temperature reaches 160°F; remove excess oil.
  2. Combine ground beef, beans, tomato sauce, tomatoes, chopped onion and chili seasoning in the slow cooker. Cook on high for 4-6 hours.
  3. Garnish with cheese, green onions and sour cream (optional). Store leftovers in the refrigerator.

View Party Plan: Football

Vegetarian Black Bean Quinoa-Stuffed Peppers

Vegetarian Black Bean Quinoa-Stuffed Peppers

Created by: Laura Franklin, Food Fun Family

Game night get-togethers seem to be synonymous with meat, but since more and more of my friends and family are looking for vegetarian options, I’ve been trying to find meatless dishes that vegetarian and meat-loving friends alike will enjoy.

As I’ve searched for more meatless dinners and side dishes, I’ve realized that I can enjoy cheaper and healthier options without skimping on taste. These black bean quinoa-stuffed peppers are so hearty and full of flavor that no one will miss the meat!

Ingredients:
  • 1 cup dry quinoa, rinsed thoroughly
  • 2 cups vegetable broth or water
  • 6 bell peppers (I like to use a variety of colors)
  • 1 can (14.5 oz.) fire roasted tomatoes, drained
  • 1 can (15.25 oz.) corn, drained
  • 1 can (15 oz.) black beans, drained
  • 2 tsp. cumin
  • 2 tsp. chili powder
  • 1 cup shredded Mexican-style cheese (omit to make this dish vegan)
  • Salt and pepper, to taste
  • Optional toppings: fresh cilantro, diced avocado, cheese, sour cream, or salsa
Directions:
  1. Add rinsed quinoa and vegetable broth to a medium saucepan and bring to a boil over medium-high heat. Reduce heat, cover and simmer for about 20 minutes, until liquid is absorbed and quinoa is fluffy.
  2. Meanwhile, preheat oven to 375°F and lightly grease a rimmed baking sheet or baking dish that will fit 6 bell peppers.
  3. Cut the tops off of each bell pepper and remove seeds. Place peppers on the prepared baking dish.
  4. In a large mixing bowl, stir together cooked quinoa, canned beans, vegetables and spices. Stir ¾ cup cheese into the quinoa mixture, but reserve about ¼ cup for the top of the peppers.
  5. Spoon quinoa filling into the peppers and loosely cover with foil. Bake at 375°F for 30 minutes and remove foil. Top with reserved cheese and bake for an additional 10-15 minutes, until cheese is melted and peppers are soft and slightly browned.
  6. To serve, spoon on desired toppings or eat as-is. Leftovers can be stored in the refrigerator, covered, for 2-3 days.

View Party Plan: Football

Slow Cooker White Queso Dip

Slow Cooker White Queso Dip

Created by: Amy Christie, this heart of mine

Let’s make queso! The big game always goes well with a side of queso dip and chips. Making this dip in a slow cooker is a cinch, which makes it a win for everyone. Toss in a few ingredients, let it get melty and eat!

Ingredients:
  • 1 package (8 oz.) regular cream cheese, cut into cubes
  • 1 lb. white American cheese, cut into cubes
  • 1 Tbsp. butter
  • 1 can (4 oz.) diced green chiles
  • ¼ cup milk (optional: plus a few more Tbsp. to reach the right consistency)
  • 2 Tbsp. cilantro, finely chopped
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. cumin
  • ½ Tbsp. jalapenos, minced (optional)
  • Tortilla chips to serve
Directions:
  1. Combine the cream cheese, American cheese, butter, green chiles and optional jalapenos in a greased slow cooker. Let the mixture melt together for about 45 minutes on low heat, stirring occasionally.
  2. When the cheeses are melted, add the milk and stir to incorporate.
  3. Add onion powder, garlic powder and cumin for additional flavor and continue to warm until the cheese has melted entirely, making sure to stir often to keep it from burning.
  4. Sprinkle the cilantro over top and serve the dip straight from the slow cooker on low, with chips.

View Party Plan: Football

Easy DIY Game Day Plates

Easy DIY Game Day Plates

Created by: Jessica Williams, Butter With A Side of Bread

Get your craft on with these simple game day plates! Just grab some Sharpie markers and plain porcelain plates and tap into your creative side to make these festive serving dishes. Decorate with your favorite team colors or logos.

Things You'll Need:
  • Sharpie markers
  • Porcelain plates
  • Rubbing alcohol
  • Paper towels
  • Painter’s tape (optional)
Directions:
  1. Clean plates and wipe surface down with a little rubbing alcohol. Let dry.
  2. Color on each plate using Sharpie Markers. Use painter’s tape to create sections or lines if that works into your design. To achieve the “watercolor” look, first color on plates, then saturate a section of paper towel with rubbing alcohol and pat or wipe gently to spread the color, adding more color if needed.
  3. If you mess up, don’t worry! Just use a clean towel with rubbing alcohol to wipe your design off and start fresh.
  4. When you’re finished, let plates sit for 24 hours.
  5. Place plates in cold oven, then turn the heat up to 425°F. Bake plates for 30 minutes. Turn oven off and let plates cool completely in oven.
  6. Use plates as you normally would for eating or serving, and enjoy your fun designs!

View Party Plan: Football

Ultimate Homegating Checklist

Ultimate Homegating Checklist

Created by: Emily Buys, Clever Housewife

Football season isn’t just about the games. It’s about the good company, food and cheering for your favorite team. If hosting a game day party, you’ll want to make sure to have all the bases covered. Whether it’s the big game or just another Monday night, be sure to go over the ultimate homegating checklist so your guests are sure to have a great time.

  1. Set up the food table in the same room as the TV to minimize any missed gameplay.
  2. Supply portable snacks and food.
  3. Create a hot dog or sandwich bar with all the fixings, so people can build their own dog or sandwich.
  4. Line pie tins with parchment to use as plates so there’s plenty of room for stacking. Toss the parchment when done and your dishes should still be clean.
  5. Keep plenty of napkins and moist towelettes nearby for easy cleanup.
  6. Have cold drinks with lids on hand to prevent spilling.
  7. Decorate with easy, festive football decor that can be reused year after year. Wear fandom apparel to keep with the theme.
  8. Supply everyone with disposable plastic wear and tablecloths for easier cleanup. Even better – only serve finger foods so plastic wear isn’t needed.

View Party Plan: Football

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