Gather your friends, grab the remote and get ready to watch the big game!
Football games on TV make a great excuse to party! Nosh on nibble foods as you watch the game,
and have a blast playing our tabletop football game. Then serve up a delicious pizza dinner ending with carrot cake that's
been made to look like your favorite player! Make everything self-serve, and you'll have plenty of time to root for your favorite
Make It Special
Party Guests Call Their Own Eating Plays
Set out the food so the guests can help themselves whenever they're ready. Set the appetizers out on
a table or counter along with paper plates and napkins. (Team colors provide the festive spirit!)
Put beverages in a cooler with ice. For a cooler that matches the party theme, purchase a football-shaped
toy chest (available at large toy stores and some department stores) or decorate the top of your cooler with construction
paper to look like a football field!
Later, possibly as halftime begins, set out the main meal and dessert.
Pass a Football-Shaped Cheese Ball
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
Get a Kick Out of Tabletop Football
It's a test of hand and finger dexterity during commercials or slow moments of the game!
Form goalposts about 4 inches high using pipe cleaners (fuzz-covered wire available at discount and
craft stores). Attach small pieces of pipe cleaner to the bottom of each post to hold it up. Make a triangular football, using
a strip of brown paper, 11x2 inches. Fold one of the corners of a short end over so the short end is lined up with the long
side. (It forms the beginning of the triangle.) Continue to fold the triangle over and over, lining it up with the long sides,
until there's only a little piece left. Tuck the piece into the triangle and glue it in place.
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.
Gobble Up a Player (or at Least the Jersey)
To make your "Favorite Player" CARROT WALNUT CAKE, bake the cake as directed. Cool the cake on a rectangular wire rack 10 minutes. Cover 1 rack with a towel;
place rack, towel side down, on top of cake; turn over as a unit. Remove pan. Place a rack on bottom of cake; turn over both
racks so the cake is right side up. Cool completely. Cut cake as shown in diagram.
To frost the cake with ease, freeze the cut cake pieces for about an hour. Arrange cake pieces on tray
to form jersey as shown. Tint the frosting with food color to look like the color of the jersey of the team you want to win.
Frost the cake, then complete the jersey with trim (in the appropriate color), number and name of your favorite player, using
Betty Crocker® decorating icing in a tube.
For a real conversation piece, copy and enlarge a picture of a favorite player's face, using a copy
machine, and glue it onto cardboard. Cut the cardboard around the face. Glue two wooden chopsticks or skewers to the back,
leaving half of each stick exposed. Poke the sticks into the center of the cake at the neck to really look like the player!
Up to 2 Days Before
Make Parmesan Cheese Ball and refrigerate.
Make Creamy Pesto Dip and refrigerate.
Make Chex Caramel Corn.
Make Easy Pizza Crust Breadsticks; cool and
in freezer bag.
The Day Before
Make "Favorite Player" Carrot Walnut Cake
The Morning Of
Cut up vegetables for Creamy Pesto Dip; cover and refrigerate.
Cook and drain sausage and cut up vegetables for Chicago-Style Deep-Dish
Pizza; cover and refrigerate separately. Make pizza crust dough; cover and refrigerate.
romaine for Quick Caesar Salad for a Crowd;
cover and refrigerate.
About 30 Minutes Before Serving Appetizers
Take Parmesan Cheese Ball out of refrigerator; arrange crackers around it.
Fill cooler with beverages and ice.
About 30 Minutes Before Serving Main Course
Make Chicago-Style Deep-Dish Pizza.
About 10 Minutes Before Serving Main Course
Wrap frozen breadsticks in aluminum foil; reheat in oven.
Make Quick Caesar Salad for a Crowd.
Just Before Serving Dessert
Cut cake into serving pieces.
Parmesan Cheese Ball
Creamy Pesto Dip
Chex Caramel Corn
Easy Pizza Crust Breadsticks
Carrot Walnut Cake
Chicago-Style Deep-Dish Pizza
Quick Caesar Salad
Parmesan Cheese Ball
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
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.
Add about 2 teaspoons of a favorite dried herb-basil works especially well-to the cheese mixture for an extra layer of
Creamy Pesto Dip
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
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.
Chex® Caramel Corn
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
Butter or margarine flavors this treat wonderfully and makes the best caramel
coating. Do not use vegetable oil spreads.
Pick up a bag of popped popcorn or use any flavor
of Pop•Secret® microwave popcorn
Chicago-Style Deep-Dish Pizza
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
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
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.
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.
Sliced fresh mushrooms
Chopped green bell pepper
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
Value: Vitamin A 26 %; Vitamin C 16 %; Calcium 74 %; Iron 18 %
Exchanges: 2 1/2 Starch; 1 Vegetable; 3 High-Fat Meat; 2 Fat
Pass the grated Parmesan cheese and crushed red pepper-no Chicago-style
pizza is complete without them!
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
Easy Pizza-Crust Breadsticks
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
For spicy herbed breadsticks, use coarsely ground pepper and Italian seasoning
instead of the sesame seed.
Measure oil before honey to "grease" your tablespoon. You'll get
every last drop of honey in the spoon!
Quick Caesar Salad for a Crowd
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
Embellish the salad with sliced ripe or pimiento-stuffed green olives,
chopped sun-dried tomatoes or marinated artichoke hearts for a unique twist.
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
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) ,
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
Value: Vitamin A 64 %; Vitamin C 2 %; Calcium 4 %; Iron 8 %
Go nuts! Use pecans, almonds or hazelnuts instead of walnuts.
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