Tis the season…FOOTBALL SEASON. 

If you’re any like us, one of the best parts of football is the opportunity to gather with family and friends over a ton of snacks. Now we’re not talking snacks of the potato chips and Hostess cake variety—we’re talking about the good stuff. And since sharing is caring, we’re going to let you in on some of our tried and true best football season recipes! 

Cheesy Football

What You Need

• 2 pkg. (8 oz. each) Cream Cheese, softened
• 1 pkg. (8 oz.) Shredded Sharp Cheddar Cheese
• 1/2 cup Grated Parmesan Cheese
• 1/2 cup Miracle Whip Dressing
• 1/4 tsp. pepper
• 2 green onions, chopped
• 1 cup chopped Pecans
• 2 Tbsp. pimento strips
• RITZ Crackers

What You Do

1. Beat first 5 ingredients with mixer until blended. Stir in onions. Refrigerate several hours.
2. Form into football shape; coat with nuts.
3. Add pimentos for the lacing. Serve with crackers.

 Recipe and photo by Kraft. 

 Baked Chicken Fries 

Prep Time: 25 minutes 
Total Time: 45 Minutes
Yield: 4-6 servings

What you Need

• 6 chicken breast halves, cut into 1/2 inch strips
• 1 cup Panko Japanese breadcrumbs
• 1 cup Italian breadcrumbs
• 1 cup freshly grated Parmesan cheese
• 2 whole eggs
• 1/2 cup buttermilk
• 1/2 teaspoon fresh cracked black pepper
• a couple pinches of kosher salt, for sprinkling

What You Do

1. Preheat your oven to 400 degrees and line a rimmed baking sheet. In a food processor, combine the Panko breadcrumbs with the freshly grated Parmesan cheese. Pulse until the cheese and Panko are combined.
2. In a medium dish whisk together the egg, black pepper and buttermilk. Working in batches, dunk the strips of chicken into the egg mixture and let any excess drip off. 
3. Place the coated chicken into the breadcrumbs and coat generously, pressing the crumbs into the chicken. Arrange on the prepared baking pan and slide them into the preheated oven for 15-20 minutes. They should come out golden and crispy.
4. Serve with homemade ranch or blue cheese dressing. Enjoy!

Recipe and photo by www.simplyscratch.com.

 Cheddar Tailgating Bread

What You Need

• 1 loaf Italian bread (16 ounces, by weight)
• 1 pound grated extra-sharp Cheddar cheese
• 1 stick (4 ounces by weight) butter
• 1 large clove of garlic, minced or pressed
• 1 bunch of green onions (scallions) trimmed and thinly sliced
• A fistful of fresh curly parsley, minced
• Nonstick cooking spray and foil

1. Preheat oven to 350°F (or preheat grill to medium heat). Lay out a double thickness of standard foil (or a single thickness of heavy-duty foil.) Spray lightly with nonstick cooking spray. Set aside
2. In a microwave safe bowl, or a heavy-bottomed skillet, heat the butter until melted and mix in the garlic and sliced green onions. Stir with a serving spoon.
3. Lay the loaf of bread on the cutting board and cut a ½” grid pattern into it stopping about ¼” above the base of the bread so that it stays connected. Gently pry apart the bread and spoon the butter mixture along the seams. Gently wrap the foil up around the top of the loaf and put on a rimmed baking sheet. Bake for 10 minutes.
4. Remove the pan from the oven, open the foil and sprinkle the Cheddar cheese over the top, gently pushing some of the cheese down into the cut bread.
5. Leave the foil open and return the pan to the oven or grill and raise the heat to 425°F or HIGH for another 15 minutes or until the cheese is completely melted and bubbly and lightly browned on top.
6. Let set for 3 minutes before showering with freshly minced parsley and serving.

Recipe and photo by www.foodiewithfamily.com.

 Honey Sriracha Chicken Wings

 Serves: 4 

What You Need

For the wings:

• 3 pounds chicken wings, skin removed
• 1 tablespoon vegetable oil
• 2 teaspoons ground coriander
• ½ teaspoon garlic salt
• ground pepper

For sauce:

• 6 tablespoons butter
• ⅓ cup sriracha
• 2 tablespoons honey
• 1 lime, juiced
• ½ orange, juiced
• 3 tablespoons cilantro

 1. In a large plastic freezer bag combine chicken wings, vegetable oil, coriander, salt and pepper. Place in refrigerator and chill for 2 hours or overnight.
2. Bring grill to medium-high heat, place chicken on grill, and grill for 18-20 minutes, turning wings every 4 minutes or so.
3. Meanwhile, melt butter over medium heat in a small saucepan. Add sriracha, honey and juices and mix well to combine.
4. Remove wings from grill. In a large bowl combine wings and sauce, garnish with cilantro and serve.

Recipe and photo by www.foodiecrush.com.

 Kicked-Up Spinach Dip

Yield: About 3 cups of dip

What You Need

• 8 ounces (1 block) cream cheese, softened
• 8 ounces sour cream
• 4 slices bacon
• 1/2 medium sweet onion, chopped
• 1/4 red pepper, chopped
• 1/4 green pepper, chopped
• 1/2 cup chopped mushrooms
• 2 cloves garlic, chopped
• 1 bag spinach
• 1/3 cup crumbled blue cheese (or cheese of your choice)

What You Do

1. Preheat oven to 375.
2. In a large skillet, fry bacon, then set aside to drain on a paper towel, leaving grease in skillet. On medium heat, add onions and peppers with a pinch of salt and saute until soft, about 5 minutes. Add mushrooms and saute 5 more minutes. Add garlic and spinach, stirring until spinach wilts. Set aside.
3. In a large bowl, mix cream cheese and sour cream with a hand mixer (or even just a spoon – just make sure it is combined). Fold in spinach, pepper, and mushroom mixture. Fold in blue cheese or cheese of choice. Fold in bacon.
4. Pour dip in an oven-safe dish and bake for 20 minutes, until top is golden brown and dip is warm. Serve with pita chips, crackers, bread and veggies.

Recipe and photo by www.howsweeteats.com.