Posts Tagged ‘football food’


Ham and Cheese Pretzel Bites

April 18, 2012

The first time I made these were way back in November when the Baby had her first birthday. They were a huge hit, and went very fast so I’ve been meaning to blog about them, but only got to it now. Time sure goes by fast!

These were a little time consuming to make, but easy. I’m coming to realize that I really enjoy spending time in the kitchen, and eating making things. This recipe was right up my alley. The kids loved them, and so did we!

These would be great for a party, for a snack, or for us in this case, for dinner! They’re best eaten right after they’re baked, but you can always reheat them if needed and they’re still pretty tasty.

And they go great dipped in mustard!

Ham and Cheese Pretzel Bites

recipe slightly adapted from Emily Bites


  • 1 pkg (1/4 oz) active dry yeast
  • 2 T + 1 tsp packed brown sugar, divided
  • 1/4 cup warm tap water
  • 1 cup warm skim milk
  • 1 cup bread flour
  • 1 & 3/4 cups whole wheat flour (or you could do all white whole wheat flour if you wanted)
  • 3 oz finely diced deli ham
  • 2 oz sharp cheddar cheese
  • 6 c water
  • 4 tsp baking soda
  • 3 T butter, melted
  • kosher salt, to taste
  • olive oil or cooking spray


  1. In a large bowl, combine warm water, yeast and 1 tsp brown sugar. Let sit for about 7 minutes or until mixture is foamy. If it doesn’t foam, that means your yeast isn’t activated and you’ll have to start over (which is really no biggy).
  2. In a small bowl, pour your warm milk over the remaining 2 T of brown sugar and stir until sugar is dissolved. Add the milk mixture to the foamy yeast mixture, and then add your flour. Stir until combined.
  3. On a well-floured surface knead your dough for a minute or two. Form dough into a ball and put in a large bowl that has been coated with cooking spray or olive oil. Cover tightly with plastic wrap and let sit for 2 hours until your dough has doubled in size.
  4. Line 2 baking sheets with parchment paper and set aside.
  5. Split dough into 4 even-sized balls. On a lightly floured surface, roll out of the dough balls into a 12×4 inch rectangle, with the long side facing you. On the bottom third of the dough, sprinkle 1/4 of the cheese along with 1/4 of the ham. Starting with the side towards you (filled with ham and cheese), tightly roll dough over the filling into a tube shape and seal down edges. Cut the dough into 12 equal pieces and then place on prepared baking sheet. Repeat with the rest of the ingredients. Let pieces sit, uncovered for about 30 minutes.
  6. Preheat oven to 400 degrees.
  7. In a medium pot, bring 6 cups of water to a boil. Reduce to a simmer and mix in the baking soda. Using a slotted spoon, add the pretzel bites a few at a time to the water. Boil for 20 seconds, flipping halfway through. Use the slotted spoon to drain excess water off and return pretzel bites back to the lined baking sheet. Repeat with the rest of the pretzel bites.
  8. Bake the boiled pretzel bites for about 15 minutes or until golden brown. Remove from the oven and brush with melted butter, sprinkle with salt, and enjoy!
  9. If you want to reheat these, bake at 200 degrees for 10-15 minutes or until warm.

— the Jilb


Football Food: Stromboli

January 27, 2012

This Stromboli is the perfect food to have at your next football game. It’s so easy to put together and it can feed an army! (Okay, maybe not an army, especially if that “army” consists of a bunch of male twenty-somethings or if you have a couple of toddlers in your house that can eat more than you do at any given meal). Let’s say this Stromboli is the perfect appetizer!

This Stromboli is full of cheesy-goodness. Just looking at that picture makes me want another slice. It also has ham and pepperoni, which happens to be a great combination!


recipe from Liv Life


  • 1- 16 oz loaf frozen bread dough, thawed (or 1/4 of this homemade pizza dough)
  • 1/4 lb. thinly sliced ham
  • 1/4 lb. pepperoni (I used turkey pepperoni to cut the grease)
  • 1/2 tsp. oregano- divided
  • 1/2 tsp. basil- divided
  • 3 oz. sliced provolone cheese
  • 1 cup shredded mozzarella cheese
  • 2 T butter, melted
  • 1 tsp. cornmeal
  • Italian seasoning


  1. Preheat oven to 375 degrees.
  2. Place bread dough on a greased or lined baking sheet. If you’re using homemade pizza dough, roll it out on the counter. Then add your ham slices down the length of your dough. Add your pepperoni on top of the ham.
  3. Put a 1/4 tsp. of oregano and 1/4 tsp. basil on top of your meats.
  4. Place your provolone cheese on top of the herbs. Then add your mozzarella cheese on top of the provolone cheese.
  5. Moisten all ends of dough with water. Bring each edge of dough to the center, starting with the long edges. You really want to secure these well or else your cheese will seep out (which really isn’t a bad thing.).
  6. Brush 1 T of melted butter on the dough, then sprinkle your cornmeal on the butter. Then you want to carefully invert your dough so the seam is face down on your cookie sheet. Brush with remaining butter, and I like to sprinkle whatever Italian seasonings I have on hand on top of the dough.
  7. Bake 20-25 minutes or until your Stromboli is golden brown.
  8. Enjoy!!

— the Jilb


Football Food: Buffalo Chicken Bites

January 20, 2012

I’ve never really been into spicy foods. I think a lot of that has to do with the fact that I’ve been constantly (okay, maybe not constantly, but pretty close!) pregnant for the last 4 years, and was always afraid that spicy foods would bug the baby. With one bite of a buffalo chicken wing, all that changed.

BeckyMom brought over her super yummy Buffalo Chicken Wings for our New Years Eve party. I ate one and decided it was still too spicy. After everyone left the party, I realized there was still a ton of wings, so I ate one. Then two. Three. You get the picture. I ate them all except three that I left for Reinman. I was hooked.

So, I’ve been on the hunt for Buffalo recipes. I found these. And they are awesome! They are a little bit of work, but as soon as I ate one I was in love. Any annoyances with these were soon forgotten. So, go. Make them. Everyone will love you for it. Guaranteed.

Buffalo Chicken Bites

recipe from Pennies on a Platter


  • 3 cups chicken, cooked and shredded
  • 1/4 to 1/2 cup hot sauce (I did 1/2 cup, but you can do more or less if you want!)
  • 3 & 1/2 oz. cream cheese, softened
  • 1 & 3/4 cups sharp cheddar cheese, shredded
  • 1/4 cup green onions, sliced (I left these out)
  • 1 cup all-purpose flour
  • 4 eggs, beaten
  • 3-4 cups corn flakes cereal, crushed


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, mix your chicken, cream cheese and hot sauce until combined. Add in your cheddar cheese and onions.
  3. Using an ice cream scoop, spoon out the chicken mixture and roll into balls (I used my hands to get them to stay together really well.) Place on a separate baking sheet until ready to dip.
  4. In three separate bowls, set out your flour, eggs, and corn flakes. Dip each chicken ball into the flour, then the egg, and then the corn flakes. Place on lined baking sheet and bake 20-25 minutes.
  5. Serve warm with ranch or blue cheese dressing.
  6. Enjoy!
  7. Note: I haven’t tried it, but you can freeze these. Put your dipped chicken balls (not cooked) on your lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to a freezer bag and leave in freezer until ready to use. To bake, place the frozen chicken balls back on a lined baking sheet, and bake at 350 degrees for 25-30 minutes.

— the Jilb