Time to gather the gang for game-time treats. We’ve rustled up great recipes for you—old favorites and new surprises. They’re simple to prepare, pair beautifully with our wines and will keep everybody happy, no matter the score.
Classic Football Food & Wine Pairings
Game Day Recipes to Try
Bite-sized scoops of taco-cheesy bliss topped with fresh chunky guac – make extra batches!
Cheese Scoops with Guacamole
Servings: 8
PAIRS WITH: Moderna Artist’s White Blend
INGREDIENTS:
1 1/2 cups shredded Cheddar cheese
1 tablespoon McCormick® Taco Seasoning Mix
1/4 cup diced onion
1/4 cup diced tomato
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon lime juice
2 avocados, peeled, pitted and diced
Sicilian Sea Salt, to taste
DIRECTIONS:
- Preheat the oven to 400°F. Put a 12-cup mini muffin tin near the oven. Line a baking sheet with a nonstick baking mat or parchment.
- Combine the Cheddar and taco seasoning in a medium bowl and mix well.
- Sprinkle 1 tablespoon of the cheese mixture into a mound on the prepared baking sheet. Make 11 more cheese mounds on the baking sheet, leaving about 3 inches of space between each mound. Press each down slightly so that they are about 1/2 inch thick.
- Bake until the cheese mounds fall into flat disks and the edges are golden brown, about 4 minutes. Working quickly, before the cheese crisps and hardens, transfer the cheese disks with a small offset spatula to the cups of the mini muffin pan and press each into the bottom and against the sides to form cups. Let cool completely in the tin and then transfer to a serving platter.
- Once the baking sheet has cooled completely, make another batch of cheese crisps with the remaining cheese mixture.
- Combine the onion, tomato, cilantro, oil, lime juice, avocados and salt in a bowl and mix gently to combine.
- To serve, fill each cheese cup with guacamole.
Recipe and Photo Courtesy of McCormick & Company, Inc.
Flaky pastry pockets with a cheeseburger-y filling, hot from the oven
Cheeseburger Empanadas
PAIRS WITH: Moderna 2018 Tannat
Recipe and Photo Courtesy of
Delish.com.
It’s just not a game without wings. These are crunchy, spicy, perfect.
Baked Buffalo Wings
PAIRS WITH: Fleur Bleu 2018 Pinot Grigio
Recipe and Photo Courtesy of
Dinner at the Zoo.
Everything you love about the classic sandwich, in a shareable, crowd-pleasing dip!
BLT Dip
Servings: 24
PAIRS WITH: Credia 2018 Riesling
INGREDIENTS:
1 pound bacon, cooked and crumbled
1 cup mayonnaise
1 cup sour cream
2 medium tomatoes, seeded and finely chopped
1 teaspoon McCormick® Onion Powder
1 teaspoon Lawry's® Seasoned Salt
DIRECTIONS:
1. Mix all ingredients in large bowl until well blended. Cover.
2. Refrigerate until ready to serve. Serve with crackers or toasted bread slices.
Recipe and Photo Courtesy of McCormick & Company, Inc.
Cheese times 3, buffalo-sauced chicken and a blue cheese breadcrumb top make this hard to resist.
Buffalo Mac and Cheese
PAIRS WITH: Credia 2018 Merlot
Recipe and Photo Courtesy of
Kevin is Cooking.
Perfect tailgating food. Serve over hot dogs, over burgers or all by itself with all the fixin's.
Slow Cooker Chili
PAIRS WITH: Broadmoore Estates Red Trails
Recipe and Photo Courtesy of
Delish.com.
Gooey caramel in a chewy bar with plenty of cinnamon and a hint of crushed pecans
Cinnamon Swirl Caramel Bars
Servings: 24
PAIRS WITH: le Cadeau Brut Sparkling
INGREDIENTS:
1 1/2 cups flour
2 teaspoons baking powder
2 teaspoons McCormick® Cinnamon, Ground
1/4 teaspoon salt
1 1/2 cups firmly packed brown sugar
1/2 cup (1 stick) butter, melted
2 eggs
1 tablespoon McCormick® Pure Vanilla Extract
1 cup coarsely chopped pecans
1 package (14 ounces) caramels, unwrapped
1/4 cup milk
DIRECTIONS:
- Preheat oven to 350°F. Mix flour, baking powder, cinnamon and salt in medium bowl. Set aside. Mix brown sugar, butter, eggs, vanilla and pecans in large bowl until well blended. Add flour mixture; mix well. Reserve 1 cup of the batter. Spread remaining batter into lightly greased foil-lined 13x9-inch baking pan. Bake 15 minutes or until firm.
- Microwave caramels and milk in microwavable bowl on HIGH 2 to 3 minutes or until caramels are completely melted, stirring after every minute. Cool 5 minutes or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of edges. Drop reserved 1 cup batter by spoonfuls over caramel layer. Cut through batter with knife several times for marble effect.
- Bake 15 to 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars.
Recipe and Photo Courtesy of McCormick & Company, Inc.
Expect eligible receivers for these chocolatey cookie treats.
Raspberry Football Truffle Cookies
Servings: 18 (2 truffle servings)
PAIRS WITH: le Cadeau Rosé Sparkling
INGREDIENTS:
4 cups crumbled chewy chocolate cookies
1 1/2 cups marshmallow crème
2 teaspoons McCormick® Raspberry Extract
12 ounces semi-sweet chocolate, chopped
1 ounce white chocolate, melted
DIRECTIONS:
- Mix crumbled cookies, marshmallow creme and raspberry flavor in large bowl until well blended. Shape mixture into 1-inch ovals. Set aside.
- Melt semi-sweet chocolate directed on package. Using a fork, dip 1 cookie truffle at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place on wax paper-lined tray.
- Refrigerate 30 minutes or until chocolate is set. Spoon melted white chocolate into small resealable plastic bag. Cut a small piece from one of the bottom corners of bag. Close bag tightly then pipe lines on truffles. Let stand until chocolate is set. Store in covered container at room temperature up to 5 days.
Recipe and Photo Courtesy of McCormick & Company, Inc.
