Football Snackdown Submissions!

Bacon Wrap

  • 1 package Flour Tortillas
  • 1 bottle Ranch Dressing
  • Bacon (as desired)
  • 6 to 8 cups Spinach
  • 4 cups Shredded Cheese
  • 1 Cucumber (diced)

Add all ingredients in the wrap. Roll like a burrito. Enjoy!!

Chris – Kenosha


  • 4 lbs Fresh Mushrooms (quartered)
  • 2 sticks Butter
  • 2 packets of Onion Soup Mix
  • 2 tbs Italian Seasoning
  • 2 tbs Minced Garlic
  • 2 cups of Water

Put melted butter in large crock pot and add all the seasonings. Mix together. Add cleaned quartered mushrooms into crock and stir well. Cook on high for 5 hours. Stir every hour as mushrooms will shrink and their juices will extract (Remember: your mushroom size will decrease dramatically after being cooked). When they turn dark brown, they’re done and ready to eat. Enjoy!!

Tammy – Kaukauna

Finger Taco Bites

  • 1 Bag Scoops Style Tortilla Chips
  • 1 lb Ground Beef
  • Chopped Lettuce (Half Head)
  • 2 Tomatoes
  • 1 Onion
  • 2 cups Shredded Cheese
  • Sour Cream (as desired)
  • 1 package Taco Seasoning

Brown the hamburger and follow directions on the taco seasoning, shred the lettuce, dice the tomatoes and onion. Use the tortilla chips as mini taco boats and fill with all the meat and desired toppings. Enjoy!!

Mary – Mayville

Pickle Rollups

  • 1 container of Dill Pickles
  • 6 pieces of Sliced Ham
  • 8oz softened Cream Cheese

Slice ham in long rectangular pieces. Lay out ham in a single layer, spread cream cheese, set pickle on cream cheese and roll. Seal with toothpicks and slice into bite sized pieces. Enjoy!!

Cheryl – Sussex

Ruth’s Calico Beans

  • 1/2 lb Ground Beef
  • 1/2 lb Diced Bacon
  • 1 cup Chopped Onion
  • 8oz can Mushrooms
  • 1/2 cup Ketchup
  • 2 tsp Salt
  • 2 tsp Mustard
  • 4 tsp Vinegar Cider
  • 30oz can Baked Beans
  • 8oz can Garbonzo Beans, Drained
  • 8oz can Kidney Beans, Drained
  • 8oz can Tiny Lima Beans, Drained

Cook Hamburger, drain. Cook Bacon, Reserve 1 tbsp rendered bacon fats. Cook onions and mushrooms in bacon fat. When onions are tender, combine the previous ingredients, remove to Crock Pot. Stir in hamburger mixture, ketchup, salt, mustard cider vinegar, and mix well. Add canned beans and heat through to blend flavors. Enjoy!!

Dee – Kenosha

Layered Taco Pizza

  • 1 lb Ground Beef
  • 1 can Crescent Rolls
  • Shredded Lettuce (Full Head)
  • 3 diced Tomatoes
  • 2 8oz cans Re-fried Beans
  • 2 cups Shredded Cheddar Cheese
  • 1 package Taco Seasoning
  • 1 pint Sour Cream
  • Black Olives (as desired)
  • 1 White Onion
  • 1 Avocado
  • 3 Jalapenos

Take the crescent rolls and bake to the directions on the package. Let this cool. Meanwhile, cook meat and add packaged taco seasoning as directed on package. Mix cream cheese with another package of seasoning. Once everything is ready, start to layer. First, spread sour cream and spread on the cooled Crescent Roll. Spread the re-fried beans on top. Next is the hamburger meat. Then, start with lettuce, tomatoes, onions, black olives, jalapenos and avocado. Then take the sour cream and put spoonful’s on top (as desired). Sprinkle on the shredded cheese. Enjoy!!

Mary – Jefferson

Sausage Balls

  • 1 lb Pork Roll Sausage (Regular or Spicy)
  • 2 cups Shredded Cheese
  • 1 cup Bisquick

Preheat oven to 350 degrees. Mix all 3 ingredients together in a bowl. Form 1 inch size sausage balls out of the mixture and place them on a cookie sheet. Bake 20-25 minutes or until sausage is done. Enjoy!!

Jennifer – Beloit

Krazy Spuds

  • Potatoes (as desired)
  • 1 stick Melted Butter (or more as desired)
  • Salt (Brand: Krazy or Dash, use as Desired)

Slice potatoes (peeled or unpeeled) lengthwise about 3/8 inch thick. Wisconsin Russets work best. Coat both sides with melted butter. Sprinkle both sides generously with salt. Bake at 375 degrees for 30 minutes, flip and continue baking for 15 additional minutes. Enjoy!!

Bob – Kenosha

Goat Cheese Ball

  • 4oz Cream Cheese
  • 4oz Goat Cheese
  • 1 tbsp Green Olives (diced)
  • 1 cup Arugula or Watercress Leaves (finely chopped)
  • 1 Scallion (diced)
  • 1/4 cup fresh Parlsey (finely chopped)
  • 4 Anchovy Fillets (finely chopped)
  • 1 cup Pistachios or Almonds (chopped)

Mix cream cheese, goat cheese, and butter in a bowl until smooth. Put in green olive, anchovy, arugula or watercress, parsley, and scallion; season with salt. Line a small bowl with plastic wrap. Transfer mixture to that bowl. Gather plastic wrap around mixture and shape into cheese balls. Chill for 2 to 4 hours. Before serving, unwrap cheese and roll in the nuts. Serve with crackers. Enjoy!!

Michael – Bayview

Basic Chili

  • 1 lb Hamburger
  • 3 cans Onion Soup
  • 3 tbsp Garlic (minced)
  • 8oz can Tomato Juice
  • 1 Onion (medium in size)
  • 1 can Mild Chili Beans
  • 1 can Kidney Beans
  • 1 dash Cayenne Pepper

Fry hamburger and onion together. Mix with all other ingredients and simmer until hot and you are ready to eat. Enjoy!!

Theodore – Brodhead

Bacon Cheese Dip

  • 1 package Bacon
  • 1 bottle Spotted Cow Beer
  • 1 package Ranch Dressing
  • 1 cup Cheddar Cheese
  • 8oz Cream Cheese (softened)

Mix cream cheese with 1/2 cup spotted cow beer. Slowly add more beer until the dip is the desired consistency. Stir in ranch dressing mix and cheddar cheese. Chop bacon finely and fry. When the bacon is cooked stir into mixture. Chill until ready to serve. Serve with pretzels or other hearty snack. Enjoy!!

Vickie – Dodgeville

Tex-Mex Cheese Dip

  • 1 lb Ground Beef
  • 1 can Canned Chili
  • 1 cup Salsa
  • 1 package Velveeta Cheese (cut in about 1 inch cubes)

Fry ground beef until brown, then drain oil. Mix beef, chili, salsa and velveeta cheese into a slow cooker. Heat until hot and cheese is melted. Serve with tortilla chips. Enjoy!!

Karen – Slinger

World Easiest Peanut Butter Cookie

  • 1 cup Peanut Butter
  • 1 cup Sugar
  • 1 Egg

Mix all ingredients until creamy and roll in to 1 inch balls. Press down with a fork and bake at 350 degrees for 7-10 minutes or until edges are lightly brown. tip: use white sugar for crispy cookie, brown sugar for soft cookies. Enjoy!!

Robert – Lake Geneva

Imitation Crab Spread

  • 8oz Imitation Crab Meat
  • 1/4 cup Green Onions
  • 1/2 cup Celery (chopped)
  • 1/4 cup Green Peppers
  • 1/4 cup Ranch Dressing
  • 1/4 cup Heavy Mayonnaise

Seperate crab meat into small pieces. Put all ingredients together and mix well. Refrigerate overnight to allow the ingredients to blend. Stir before serving. Enjoy!!

Sharon – Sheboygan Falls

Gar-lickky Toast

  • 1 French Bread
  • 1 Garlic (minced)
  • Spinach (chopped, as desired)
  • Artichokes (as desired)
  • 8oz softened Cream Cheese

Mix last 4 Ingredients and spread on bread. Broil 4-5 minutes or until bubbly. Enjoy!!

Deb – Hartland

Reuben Spread

  • 16oz can Sauerkraut (rinsed and drained)
  • 8oz softened Cream Cheese (cubed)
  • 2 cups Shredded Swiss Cheese
  • 1 package or 3oz Deli Corned Beef (chopped)
  • 3 tbsp Thousand Island Dressing
  • 1 loaf Cocktail Rye Bread

In 1 1/2 quart slow cooker, combine the first five ingredients. Cover and cook on stove (medium heat) for 2 hours or until cheeses are melted. Stir to blend. Serve warm with bread. Enjoy!!

Staci – New Holstein

Swiss Cheese Dip

  • 2 cups Grated Swiss Cheese
  • 1 Onion (chopped)
  • 1 cup Mayonnaise

Mix Mayonnaise, 2 tsp chopped onion and swiss cheese. Place in oven-proof dish and bake at 350 degrees for 15 minutes or until edges begin to brown. Serve with crackers.Enjoy!!

Lucy – Monroe

Grilled Buffalo Hot Wings

  • 12 dozen Chicken Wings
  • 1 bottle Italian Dressing
  • Buffalo Wing Sauce (as desired)

Take the chicken wings and marinade them over night in Italian dressing. Gas grill on medium high. Grill the wings for about an hour until blackened. Bast the wings with Buffalo hot sauce on both sides. Place the wings in a 18 qt roaster oven and pour more Buffalo hot wing sauce over all of them. Serve with ranch or blue cheese dipping sauce!Enjoy!!

Jeff – Oshkosh

Hot Pepperoni Dip

  • 8 oz softened Cream Cheese
  • 1 tsp Italian Seasoning
  • 1 cup Mozzarella Cheese
  • 3/4 cup Parmesan Cheese
  • 8oz can of Tomato Sauce
  • 2 tbsp chopped Peppers (green or red, chopped)
  • 1 package Mini Pepperoni

Combine cream cheese and italian seasoning, spread on bottom of late serving platter. Combine cheeses in small mixing bowl and spread 1/2 of the mixture on top of cream cheese. Spread tomato sauce over cheese. Top with onion, pepperoni, peppers and remaining cheese. Bake 15-18 minutes at 350 degrees and serve. Should be “bubbling” when it comes out of the oven. Enjoy!!!

Bonnie – Oconomowoc

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