Well, not literally, unless a food fight is part of the party activities! But you can mold the PARMESAN CHEESE BALL into a football shape rather than a round ball, and garnish it with thin strips of bell pepper to look like laces. Place the cheese ball on a tray, and surround the cheese ball with shredded lettuce to look like a playing field. Then just add your favorite assorted crackers

It's a test of hand and finger dexterity during commercials or slow moments of the game!

To play, set up the goalposts on a table. Have two partygoers take turns trying to flick the football over the goal from just in front of the opponent's goal. To flick the football, hold it on the table with the long side of the triangle up (the football rests on one point and you hold the point on the other end with your index finger). Flick the football at the bottom point, using your thumb and finger on the other hand. Keep score, and award a prize to the person who makes the most goals during the event.

                    Make Parmesan Cheese Ball and refrigerate.

                    Make Easy Pizza Crust Breadsticks; cool and freeze

                                in freezer bag.

                     Make "Favorite Player" Carrot Walnut Cake

                   Wash romaine for Quick Caesar Salad for a Crowd;  

                        cover and refrigerate.

                   Fill cooler with beverages and ice.

Make Chicago-Style Deep-Dish Pizza.

                    Make Quick Caesar Salad for a Crowd.

Your guests will want the recipe for this cheesy spread filled with crunchy nuts, chopped onion and garlic flavor. The chopped nut coating makes a good thing even better.

Prep: 10 min
Start To Finish: 8 hr 40 min
Makes 12 servings

2/3 cup grated Parmesan cheese

2/3 cup finely chopped nuts

1 small onion, finely chopped (1/4 cup)

1 tablespoon milk

1/2 teaspoon salt1/4teaspoon pepper1/4teaspoon garlic powder2packages (8 ounces each) cream cheese, softenedCoarsely chopped nuts

1. Stir together all ingredients except coarsely chopped nuts until well blended. Shape into ball; roll in coarsely chopped nuts.2. Wrap cheese ball in plastic wrap and refrigerate at least 8 hours but no longer than 48 hours. Let stand at room temperature 30 minutes before serving.

1 Serving: Calories 205 (Calories from Fat 170 ); Total Fat 19 g (Saturated Fat 10 g); Cholesterol 45 mg; Sodium 310 mg; Total Carbohydrate 3 g (Dietary Fiber 0g); Protein 6 g
% Daily Value: Vitamin A 12 %; Vitamin C 0%; Calcium 12 %; Iron 4 %
Exchanges: 1 Medium-Fat Meat; 2 Fat

******Special Touch******
Make a stunning presentation by sprinkling the cheese ball with chopped fresh parsley. Place cheese spread on a pretty serving platter, and surround it with a variety of crackers so guests can choose what they like. Try one of the cracker variety packs containing several types of crackers in one box.

******Variation******
Add about 2 teaspoons of a favorite dried herb-basil works especially well-to the cheese mixture for an extra layer of flavor.

This easy-to-make, do-ahead dip is ready for a party!

Prep: 5 min
Start To Finish: 2 hr 5 min
Makes 1 1/3 cups dip

1/2 cup sour cream

1/2 cup mayonnaise or salad dressing

1/3 cup pesto

2 tablespoons thinly sliced green onions

2 teaspoons lemon juice

Cut-up raw vegetables, if desired

1. Stir together all ingredients except raw vegetbles

.2. Cover and refrigerate at least 2 hours but no longer than 48 hours. Serve with raw vegetables

1 Serving: Calories 75 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 65 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 1 g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron 0%
Exchanges: 1 1/2 Fat

******Special Touch******
Turn this extravagant dip into a bounty of goodness by accompanying with lots of green vegetables, such as broccoli flowerets, snow (Chinese) pea pods and green bell pepper strips. Add festive splashes of red with cherry tomatoes, red bell pepper strips and radishes.

A sweet crunchier version of an American favorite! Perfect for picnics, nibbling on by a cozy fire or for gift-giving.

Prep: 10 min
Start To Finish: 20 min
Makes 17 servings (1/2 cup each) 4 1/2 cups Chex® cereal

4 cups popped popcorn

1/2 cup honey-roasted peanuts

1/4 cup butter or margarine

6 tablespoons packed brown sugar

2 tablespoons light corn syrup

1/4 teaspoon vanilla

1. Stir together cereal, popcorn and peanuts in large microwavable bowl; set aside.

2. Microwave butter, brown sugar, corn syrup and vanilla in large microwavable bowl on High 2 minutes or until mixture is boiling, stirring after 1 minute. Pour over cereal mixture, stirring until evenly coated.

3. Microwave 5 to 6 minutes, stirring and scraping bowl after every minute. Spread on waxed paper to cool, stirring occasionally to break up. Store in airtight container.

IMPORTANT: Because microwaves cook differently, times are approximate.

Oven Directions: Heat oven to 250°F. Stir together cereal, popcorn and peanuts in large roasting pan; set aside. Heat butter, brown sugar, corn syrup and vanilla to boiling in 2-quart saucepan over medium heat, stirring frequently. Pour over cereal mixture, stirring until evenly coated. Bake 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool, stirring occasionally to break up.

1 Serving: Calories 140 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 140 mg; Total Carbohydrate 18 g (Dietary Fiber 1 g); Protein 2 g
% Daily Value: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %; Iron 20 %
Exchanges: 1 Starch; 1 Fat

******Success******
Butter or margarine flavors this treat wonderfully and makes the best caramel coating. Do not use vegetable oil spreads.

******Simplify******
Pick up a bag of popped popcorn or use any flavor of Pop•Secret® microwave popcorn

What is Chicago-style pizza? It’s a lofty yeast dough topped lightly with tomato and generous portions of sausage and cheese.

Prep: 45 min
Start To Finish: 1 hr 10 min
Makes 12 servings

Deep-Dish Crusts (See Below)

8 cups shredded mozzarella cheese (32 ounces)

1 pound bulk Italian sausage, cooked and drained

2 packages (3 1/2 ounces each) sliced pepperoni

Vegetable Toppings (See Below)

2 cans (28 ounces each) Italian-style pear-shaped tomatoes, chopped and well drained

2 to 4 tablespoons chopped fresh oregano leaves

or

2 teaspoons dried oregano leaves

or Italian seasoning

1/2 to 1 cup grated Parmesan cheese

1. Move oven racks to lowest positions. Heat oven to 425°F. Make Deep-Dish Crusts.

2. Reserve 1 cup of the mozzarella cheese. Sprinkle remaining mozzarella cheese over crusts. Top with sausage, Vegetable Toppings and tomatoes. Sprinkle with oregano and Parmesan cheese. Sprinkle with the reserved mozzarella cheese.

3. Bake 20 to 25 minutes (switching top and bottom pans halfway through bake time) or until crust is brown and cheese is melted and bubbly. Cut pizza immediately into pieces. Let pizza stand a few minutes for easier serving.

Deep-Dish Crusts

2 packages regular or active dry yeast

1 1/2 cups warm water (105°F to 115°F)

6 cups Original Bisquick® mix

1/4 cup olive or vegetable oil

1. Dissolve yeast in warm water in large bowl. Stir in Bisquick and oil; beat vigorously 20 strokes. Turn dough onto surface generously dusted with Bisquick; gently roll in Bisquick to coat. Knead about 60 times or until smooth and no longer sticky. Let dough rest 5 minutes. (At this point, dough can be covered and refrigerated for up to 24 hours.) Divide dough in half. Pat each half of dough in bottom and up sides of 2 jelly roll pans, 15 1/2x10 1/2x1 inch, greased with olive oil if desired. Or divide dough into fourths and press in bottom and up sides of 4 round pans, 9x1/2 inches, greased with olive oil if desired.

Vegetable Toppings

Sliced fresh mushrooms

Chopped green bell pepper

Chopped onion

Sliced green onions

Sliced ripe olives

Sliced pimiento-stuffed olives

1 Serving: Calories 615 (Calories from Fat 305 ); Total Fat 34 g (Saturated Fat 14 g); Cholesterol 65 mg; Sodium 1760 mg; Total Carbohydrate 46 g (Dietary Fiber 2 g); Protein 33 g
% Daily Value: Vitamin A 26 %; Vitamin C 16 %; Calcium 74 %; Iron 18 %
Exchanges: 2 1/2 Starch; 1 Vegetable; 3 High-Fat Meat; 2 Fat

******Special Touch******
Pass the grated Parmesan cheese and crushed red pepper-no Chicago-style pizza is complete without them!

******Time Saver******
Dough ahead! Place dough in a lightly greased bowl, and turn dough over to grease all sides. Cover tightly with plastic wrap and refrigerate up to 24 hours. For easier shaping, let dough stand at room temperature at least 20 minutes

Who would've thought that pizza crust would work for breadsticks, too? These tasty, easy-to-make breadsticks prove that anything is possible in the kitchen!

Prep: 30 min
Start To Finish: 1 hr
Makes 24 breadsticks

2 pouches (6.5 ounces each) Betty Crocker® pizza crust mix

3/4 cup very warm water (120°F to 130°F)

1 tablespoon vegetable oil

1 tablespoon honey

1 egg white, slightly beaten

Sesame seed, poppy seed or coarse salt

1. Stir together pizza crust mix (dry), hot water, oil and honey in medium bowl until dough forms. Brush top of dough lightly with vegetable oil; cover and let rest in warm place (about 85°F) 15 minutes.

2. Heat oven to 400ºF. Grease cookie sheet.

3. Turn dough onto smooth surface; dust dough lightly with flour if necessary. Divide dough into 24 parts. Roll and shape each part into rope about 12 inches long for thin breadsticks or about 9 inches long for thick breadsticks. Place about 1 inch apart on cookie sheet. Cover and let rise 20 minutes.

4. Brush with egg white; sprinkle with sesame seed. Bake about 12 minutes or until deep golden brown. Remove from cookie sheet. Serve warm.

1 Serving: Calories 60 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 5 mg; Total Carbohydrate 11 g (Dietary Fiber 0g); Protein 2 g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4 %
Exchanges: 1 Starch

******Substitution******
For spicy herbed breadsticks, use coarsely ground pepper and Italian seasoning instead of the sesame seed.

******Success******
Measure oil before honey to "grease" your tablespoon. You'll get every last drop of honey in the spoon!

Everyone loves Caesar salad! Here’s one big enough to serve the whole gang!

Prep: 10 min
Start To Finish: 10 min
Makes 12 servings

1 cup Caesar dressing

2 bunches romaine, torn into bite-size pieces (20 cups)

2 cups Caesar or garlic-flavored croutons

2/3 cup freshly grated Parmesan cheese

Freshly ground pepper

1. Pour dressing into large salad bowl. Add romaine; toss until coated with dressing.

2. Sprinkle with croutons, cheese and pepper; toss.

1 Serving: Calories 130 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 3 g); Cholesterol 10 mg; Sodium 380 mg; Total Carbohydrate 7 g (Dietary Fiber 2 g); Protein 5 g
% Daily Value: Vitamin A 40 %; Vitamin C 36 %; Calcium 12 %; Iron 6 %
Exchanges: 1 Vegetable; 1/2 Very Lean Meat; 2 Fat

******Special Touch******
Embellish the salad with sliced ripe or pimiento-stuffed green olives, chopped sun-dried tomatoes or marinated artichoke hearts for a unique twist.

******Variation******
Spread Caesar dressing on a large prebaked pizza shell and top with other ingredients for Quick Caesar Salad Pizza.

Try this classic cake recipe, and you’ll make it a permanent addition to your collection!

Prep: 20 min
Start To Finish: 1 hr 5 min
Makes 16 servings

1 1/2 cups sugar

1 cup vegetable oil

3 eggs

2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

5 medium carrots, shredded (3 cups)

1 cup coarsely chopped walnuts

Cream Cheese Frosting (See Below)

1. Heat oven to 350ºF. Grease and flour bottom and sides of rectangular pan, 13x9x2 inches. 2. Mix sugar, oil and eggs in large bowl until blended; beat with spoon 1 minute. Stir in remaining ingredients except carrots, walnuts and Cream Cheese Frosting; beat with spoon 1 minute. Stir in carrots and nuts. Pour into pan.

3. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost with Cream Cheese Frosting.

Cream Cheese Frosting (lighter recipe)1 package (8 ounces) reduced-fat cream cheese (Neufchâtel) , softened

1 tablespoon fat-free (skim) milk

1 teaspoon vanilla

4 cups powdered sugar

Beat cream cheese, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.

1 Serving: Calories 490 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 6 g); Cholesterol 55 mg; Sodium 210 mg; Total Carbohydrate 65 g (Dietary Fiber 2 g); Protein 5 g
% Daily Value: Vitamin A 64 %; Vitamin C 2 %; Calcium 4 %; Iron 8 %

******Substitution******
Go nuts! Use pecans, almonds or hazelnuts instead of walnuts.

******Time Saver******
Save yourself time by using a 16-ounce tub of Betty Crocker® Rich & Creamy cream cheese ready-to-spread frosting instead of the from-scratch recipe