GW Gameday Grub Contest Recipes

Hey folks! below are the recipes that were entered in our Gameday Grub contest as the contestants entered them. Some may need a little improvisation when making it for yourself, but that’s part of the fun in trying a new recipe! 


Bernice J.-

Pasta Salad:

  • 2 boxes Rotini pasta
  • 2 bags of stir fry vegetables
  • 2 bags of frozen broccoli
  • 1 bottle of zesty italian salad dressing

Boil pasta in a large pot of hot water. Once the pasta comes to a boil, add in  the vegetables and bring all to a rapid boil. Stir constantly to make sure the pasta and vegetables do not stick to the pan. When the pasta and vegetables are tender remove them from the pot and run them under cold water in a colander. Once you have transferred the pasta and vegetables to a bowl, add the salad dressing and salt and pepper for taste. Refrigerate for at least two hours and then serve.

Barry H.-

Stuffed jalapeños:

  • 1 bar cream cheese
  • 1 tube Italian sausage fried into small pieces
  • 20 jalapeños – cut tops off and remove seeds

Mix cream cheese and sausage. Stuff into jalapenos and bake at 350 for 20 to 30 min.

 Brandy R.-

Bucket of Sin:

  • 2 6oz cans of shredded chicken
  • 1 cup ranch dressing
  • 1 8oz package cream cheese
  • ½ cup buffalo chicken sauce

Mix well, place is a casserole dish to bake for 15 minutes. Sprinkle with 1 cup of shredded cheese. Mix and serve with tortilla chips…sinful.


Ichauntay B.-

Crab Salad:

  • 1 Can of crab meat
  • 1 pack of imitation crab meat (for color)
  • 1 loaf of Italian bread (slice at an angle)
  • 2 stalks of celery (minced)
  • 3 scallions (minced)
  • 2 tbs. Mayo
  • 1 tbs. Sour cream
  • 1 dash of hot sauce
  • Salt and pepper to taste
  • 1/4 cup of olive oil
  • 1 tbs. of Italian seasoning

Shred imitation crab meat and mix with canned crab meat (drained) add remaining ingredients. Refrigerate, mix in a separate bowl olive oil, Italian seasoning, salt & pepper, brush olive oil mix on bread and place on a sheet pan in the oven for 15 minutes until bread is golden brown and crisp. Place bread on serving tray, add spoonful of crab salad on top of bread and serve.

Christopher S.-

 bacon wrapped meatballs:

Take frozen meatballs, wrap them in bacon, sprinkle with bbq spice then into 350 oven for 20 minutes. YUM!

 Cindy C.-

Spinach Dip:

  • 2 boxes (9 oz each) frozen chopped spinach
  • 1 can (8 oz) sliced water chestnuts, drained
  • chopped 1 cup chopped green onions
  • 1 cup low-fat sour cream
  • 1 cup plain fat-free Greek yogurt
  • 2 teaspoons chopped fresh tarragon leaves or dill weed
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1 clove garlic, finely chopped
  • 1 lb round loaf unsliced
  • 100% whole wheat bread

Step 1: Cook spinach as directed on boxes; cool. Squeeze water from spinach; discard water. In large bowl, mix all ingredients except bread. Cover and refrigerate at least 1 hour to blend flavors. Step 2: Just before serving, cut 1 to 2-inch slice from top of loaf. Hollow out loaf by cutting along edge with serrated knife, leaving 1-inch shell, and pulling out large chunks of bread. Cut or tear top slice and hollowed-out bread into bite-size pieces. Step 3: Place hollowed-out loaf on serving plate; fill with spinach dip. Arrange bread pieces around loaf to use for dipping.

Desiree P.-

Super Bowl Dip:

  • 1 pound hot ground pork sausage
  • 1 1/2 cups chopped onions
  • 2 cans Rotel, drained (1 regular  and 1 spicy)
  • 1 (8 ounce) package cream cheese
  • 1 (16 ounce) container sour cream
  • 1 tablespoon crushed red pepper

Brown sausage. Combine all ingredients in slow cooker stirring frequently until heated through. Serve hot with tortilla chips.

Deaonna M.-

Homemade chip dip:

  • 3 packs of cream cheese
  • 1 large onion chopped fine
  • 1/4 cup milk

Mix with mixer until creamy may, need to add a little more milk. Chill and serve with chip/pretzels

April M.-


Wrap bacon around a water chestnuts and brush with a 50/50 mixture of cocktail sauce and grape jelly!

Need a break from all these snacks? Check out today’s deals!

Sharon L.-

Chocolate drizzled Bacon Ranch Salted Caramel Popcorn:

  • 1 cup prepared bits of bacon (located in refrigerated aisle or near salad dressings)
  • 1/2 cup popcorn kernels
  • 1-1/2 sticks unsalted butter
  • 1-1/2 cups dark brown sugar
  • 1/3 cup maple syrup
  • 2 tbsp. vanilla extract
  • 1 tsp. salt
  • 1/4 tsp. baking soda
  • 1 cup milk chocolate chips
  • Ranch flavored popcorn powder
  • 2 – 9″ x 13″ pans
  • Wax paper or parchment paper


Step 1: Preheat your oven to 250 degrees Fahrenheit. Line the bottoms of two 2 – 9″ x 13″ pans (cake pan or cookie sheets) with wax or parchment paper.

Step 2: To make popcorn: This part is EASY!!! Just prepare popcorn however you normally prepare your popcorn(I use an air popper to pop mine) and separate into two different bowls (but one bowl should be large enough to hold ALL the popcorn.

Step 3: To make salted bacon caramel: Melt butter and combine with maple syrup and brown sugar over medium heat. Stir the mixture until it’s melted. Turn the heat up and continue to stir until the mixture bubbles (about 3-5 minutes depending on how you set your heat). Be careful not to burn the now caramel mixture. Immediately remove the salted bacon caramel from the stove and add the baking soda, vanilla, bacon, and salt. Stir rapidly and be careful as the salted bacon caramel sauce is hot and will bubble up.

To make the Bacon Ranch Caramel Popcorn: pour half of the salted bacon caramel mixture over half of the popcorn and stir to coat the popcorn well. Add the other half of the popcorn mixture (uncoated) to the popcorn that you’ve been stirring. Pour the rest of the salted bacon caramel mixture on the uncoated popcorn, mixing both together so they are equally coated. Spread the salted bacon caramel popcorn evenly onto both cookie sheets and bake at 250 degrees Fahrenheit for 30 minutes. Stir the popcorn every 10 minutes, the last time being when you pull it out of the oven. Continue to stir over the next hour as it cools, otherwise it will stick together. When the salted bacon caramel is cool to touch, microwave the 1 cup of milk chocolate chocolate chips in the microwave for 20 seconds, stir, and then microwave every 10 seconds and stir until the chocolate is melted (or use a double boiler).

Be very careful not to burn the chocolate! Pour melted chocolate into a baggie, squeezing all chocolate to one corner of the baggie. Squeeze out all the air and then carefully make a small snip in the corner (cutting off a tiny triangle of the plastic). Lightly drizzle the chocolate over the popcorn and then let cool 30 minutes until the chocolate has set. When the chocolate has set, lightly sprinkle the popcorn with the ranch flavored popcorn powder (ranch flavored popcorn powder is strong, so try lightly at first and then add more to taste if you want a stronger flavor. Voila! You now have Chocolate Drizzled Bacon Ranch Salted Caramel Popcorn! Remember to store in an airtight container to keep it fresh (up to a week at room temperature…if it lasts that long!)

Jennifer H.-

Easy and amazing pickle chip dip:

Mix one 16 ounce container cream cheese (we like to use whipped), chop 3 to 4 large pickles of your choice. Mix the two together with brine from the pickles to the texture that you like. Add 1 tsp dried onions and 1 tsp dried dill and mix. Sprinkle the top with dried dill. Serve with potato chips. So easy and so yummy!! It is better if it sits over night but you can eat it right away if you can’t wait.


Jacqueline P.-

 Garden Fresh Salsa:

  • 4 large tomatoes-chopped
  • 1 green pepper-chopped
  • 5 garlic cloves-chopped
  • 1 onion-chopped
  • 1/2 jalapeno pepper-minced
  • 1 T lime juice
  • salt and pepper to taste

Combine all ingredients in a medium sized serving bowl. Chill and serve with tortillas.

Jodi K.-

Taco Dip:

  • 1 cup real mayo
  • 1 cup sour cream
  • 1 package taco seasoning
  • Shredded cheese
  • Black olives
  • Tomatoes
  • Green onion

Mix together mayo, sour cream and taco seasoning. In an ez foil pan, spread 2-3 Frito Lay bean dips , spread out over bottom. Spread the mayo mixture over that, then cover with any shredded cheese you may have… fine looks best. Slice large black olives, tomatoes and green onion to garnish serve with garden fresh chips or your favorite brand. Let sit overnight. This is my go to appetizer I am always asked to bring..enjoy!

Katie B.-

Old English Cheddar Pretzel Dip:

  • 1/2 tsp Garlic powder
  • 1 tsp Worcestershire sauce
  • 1 (8 ounce) package Cream cheese
  • 1 (5 ounce) jar Old English cheese

Blend ingredients together. Serve with pretzels or other snack for dipping.

Tracy L.-

 Homemade Mac n Cheese:

  • Elbow macaroni
  • Sharp cheese
  • Extra sharp cheese
  • Mild cheese
  • Milk
  • Butter
  • Eggs

Boil macaroni, drain, put in pan. Cut up cheese in the pan, crack the eggs (3 lg) in the pan and mix.Then pour the milk in the pan not covering the whole thing. And last but not least top it off with butter. Preheat the oven on 400 place in oven for an hour and a half. cook time may vary.

Nicolle L.-

Perfect nacho dip!:

Put room temperature cream cheese in a casserole dish, place a can of chili on top and then sprinkle shredded cheese on top. Heat for 15 minutes on 350.

Michelle H.-

Cheesy Potatoes:

  • 1 can cream of celery soup
  • 8 oz sour cream
  • 2 cup cheddar cheese
  • 1 bag hash browns
  • 1/2 cup butter

Mix all ingredients together. Bake 1 1/2 hours around 350 (oven temps vary).


Michelle L.-

 **CONTAINS ALCOHOL** When I say it is dangerous, I mean… be careful when drinking this. It sneaks up on you because it tastes like apple pie. Deliciously evil. I can even taste what seems like crust in this…very, very yum. 🙂 Thanks to Dave for giving the recipe to me so I can pass it on to others!

Apple Pie Moonshine:

  • 1/2 gallon of apple juice
  • 1 gallon apple cider
  • 1 cup white sugar
  • 1 cup brown sugar
  • 6 cinnamon sticks
  • 750 ml of Rum or Everclear

Bring all of the ingredients EXCEPT the alcohol to boil in a large pot. Take off the heat and allow to cool to room temperature. (Note…if the mixture is not cool, the alcohol will evaporate) When the mixture is cool, pour in the alcohol and stir. Top with a dollop of whipped cream. If desired, you can crush a couple graham crackers with a teaspoon of sugar and two tablespoons of butter, mix together, and rim the glass in the crumb mixture. DRINK IN MODERATION. Trust me on this.

Melissa P.-

 Brownie Cookies:

  • 1.5 cups flour
  • 1.5 cups sugar
  • 3/4 stick of butter
  • 1.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 3/4 cups cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 3 large eggs
  • 3/4 cups confectioners sugar

Mix all ingredients and bake around 350 (oven temps vary) until cooked throughout.

Nichole M.-

Fried pickle chips with spicy dipping sauce:

  • Dry pickle chips..must be a dill pickle
  • Drake’s batter mix
  • Lime beer

Dip dry chips in beer batter.  Fry at 350 degrees until batter is golden brown. Remove and place on a paper towel to dry. Set aside and make a dip  with mayo, dill, minced garlic (two cloves) and siracha hot sauce. Mix well. The chips are ready to dip!


Sarah S.-

 Tex Mex Dip:

Spread one can refried beans on a plate. Mix one cup sour cream and one cup mayo and mix in one packet of taco seasoning, this is the next layer. Then sprinkle layers of shredded cheese, chopped lettuce, chopped scallion, olives and fresh cilantro to your preference, serve with nacho chips. Enjoy!!

 Michelle P.-

Fiesta jack macaroni:

Macaroni noodles and melt fiesta jack cheese over them.

 Sheryl B.-


  • 3 medium tomatoes, coarsely chopped
  • 1/3 cup fresh lime juice
  • 1 cup(s) water
  • 1 teaspoon(s) salt
  • 2 pounds skinless, boneless chicken thighs
  • 2 tablespoons vegetable oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried parsley
  • 12 corn tortillas, warmed
  • Shredded Monterey Jack cheese
  • Jarred salsa verde
  • Chopped avocados

For serving: Chopped onions, Chopped tomatoes, Chopped cilantro (Optional, as I know a lot of folks who do not like it!)

Directions: In a blender, puree the tomatoes with the lime juice, water, and salt. Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight. Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with the paprika and parsley. Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15 minutes. Transfer the chicken to a work surface and let stand for 5 minutes. Cut the chicken thighs into strips and serve with the warmed tortillas, cheese, salsa verde, avocados, onions, tomatoes, and cilantro. (If you have a cilantro hater, just leave it out, I do!)


Kathi T.-

 Fruit Kabobs:

Watermelon, cantaloupe, pineapple, strawberries, grapes, leave whole or cut into shapes. Using bamboo skewers arrange like a bouquet. Might as well have something healthy!

 Theresa S.-

Homemade Sloppy joes:

Cook Ground beef and drain. Add stewed tomatoes, Ketchup, mustard and a little sugar. Let simmer until Gametime! Serve on Large hamburger buns!

Jan W.-

Gameday Pizza:

  • Pizza crust
  • Tomato sauce – 1 1/2 cups
  • 2 cups mozzarella cheese
  • 1 cup chopped broccoli
  • Yellow pepper rings – as many as desired
  • 1 red pepper chopped
  • 1 small purple onion chopped
  • 1/2 – 1 cup feta cheese
  • 1/2 cup cheddar cheese

Bake at 350 for 20 minutes or until crust is light brown and cheese is melted

Belinda H.-


  • 1 package of wonton wraps found in the organic fridge section. Heat oven to 350 and place each wrap into a muffin cup to shape. Put in oven 3 to 5 min. to slightly brown.


  • 1/2 cup ranch
  • 1 tube of mild sausage, not Italian flavor
  • 1 package shredded cheddar cheese
  • 1 red pepper, chopped

Fry sausage and add other ingredients. Stuff shells and place back in oven for 7 to 8 min until bubbly.

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