Football Season Recipes

It's football season! Kick back and enjoy these recipes for football season! Cook up these football favorites, turn on the game, and enjoy!

Super Football Party Snack Mix

Ingredients:

1/2 cup butter or margarine, melted
3 tablespoons Worcestershire sauce or soy sauce
1 1/2 teaspoons McCormick® Season-All® Seasoned Salt
1 teaspoon McCormick® Dill Weed
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Ground Black Pepper
1 can (11.5 ounces) mixed nuts (about 2 cups)
2 cups each: wheat, rice and corn squares cereal
2 cups toasted oat cereal
2 cups small pretzels, such as twists or rings

1. Preheat oven to 250°F. Combine butter, Worcestershire sauce, Season-All®, dill weed, garlic, and pepper in a large bowl. Stir in remaining ingredients and gently stir until evenly coated.
2. Spread mixture evenly onto two 15x10-inch jelly roll pans. Bake 45 minutes, stirring halfway through cook time. Cool completely. Store in an airtight container.

Recipe source: McCormick

A Super Football

Ingredients:

1 package (8 ounces) cream cheese
8 ounces shredded Cheddar cheese
1 package McCormick® Chili Seasoning
5 drops McCormick® Yellow Food Color
2 drops McCormick® Red Food Color
white string cheese

Directions:

1. Combine all ingredients except string cheese. Mix well. Form into a football shape.
2. Cover and chill until firm, about 2 hours.

3. Smooth football shape if needed. Decorate with thin strips of string cheese for laces.

Source: McCormick

Hickory BBQ Beef Sandwiches

Preparation time: 10 minutes
Cooking time: 5 to 9 hours (slow cooker)
Makes 8 to 10 servings.

Ingredients:

1 boneless beef chuck shoulder pot roast or
bottom round rump roast (3 to 3-1/2 pounds)
1 medium onion, cut into quarters
3 cloves garlic, peeled
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
1 bottle (18 ounces) hickory barbecue sauce

Cooking Directions:

1. Cut beef pot roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2 quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours or on LOW 9 to 9-1/2 hours, or until beef is fork tender. (No stirring is necessary during cooking.)

2. Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with two forks.

3. Place beef in 2 quart microwave-safe dish; add 1/2 cup cooking liquid; add 1 bottle (18 ounces) hickory barbecue sauce to beef; mix well. Cover and microwave on HIGH 6 to 8 minutes or until heated through, stirring once.

4. Serve in onion rolls. Heat extra barbecue sauce for topping, if desired. Can be garnished with sliced onions, lettuce, etc.