Snacks for football season
by June Winters
Aug 21, 2013 | 5090 views |  0 comments | 41 41 recommendations | email to a friend | print
Football snacks
Football snacks
Vegetable Bars
Vegetable Bars
Party Cheese Ring
Party Cheese Ring
Pepperoni and Olive Spread
Pepperoni and Olive Spread
Well, I did it again last week. For two weeks in a row, I’ve left an item out of a recipe. The thing that really gets me is after all these years it happens “back to back!”

Last week I left the amount of milk out of the Easy Peach Cobbler, (its one-half cup), and the week before it was the sugar in the Cock-Eyed Cake, (that was 1 cup).

Maybe whatever happened has “run its course,” and it won’t happen again for another few years. However – I really enjoyed talking to some of our readers, as I corrected the mistakes!

It’s really hard to believe football season is upon us!

Summer 2013 will soon be memories, and it will be time to take out the shakers and stadium seats and head for the football field!

And – if you’re not going to the game, chances are you’ll be home watching your team on television, sharing the excitement with friends and indulging in an assortment of delicious hor ‘de oeuvres.

If you’re hosting, and I’m sure you will be sooner or later, these three dishes we’re featuring today are perfect for tailgating at the game or entertaining at home. All three are served cold or at room temperature, with no problems for “warming up.”

So, here we go – ROLL TIDE and WAR EAGLE!


1 (8 ounce) can crescent rolls

1 (8 ounce) block cream cheese

2 tablespoons mayonnaise

1 tablespoon Ranch dressing mix

1 cup chopped onion

One-half cup of each: tomatoes, carrots,

cauliflower, broccoli, celery and onion

Chop all vegetables fine. Before chopping tomatoes, peel, cut in half, remove all seed and pat with paper towels to remove some of the juice. Combine the chopped vegetables and set aside.

Grease a casserole dish; unroll crescent rolls in the bottom and spread to make a crust, making sure all seams in the rolls are pressed firmly together. Brush top of crust with a beaten egg, then place in a preheated 350 degree oven 8-10 minutes. Remove and set aside to cool.

Combine softened cream cheese, mayonnaise, and Ranch dressing mix until smooth and creamy. Spread over crust in pan. Sprinkle chopped vegetables over the top of the cream cheese mixture. Cover and chill for 6-8 hours. Cut into squares and serve.


1 pound New York extra sharp cheddar cheese, grated

1 cup chopped pecans

Three-fourths cup mayonnaise

1 clove garlic, minced

1 small onion, grated

Strawberry preserves

Combine all ingredients except strawberry preserves. Place in a greased mold, and press firmly with hand. Chill until firm. Cut a hole in the center of the ring and fill with strawberry preserves. Serve with assorted crackers.


3 teaspoons grated onion

One-fourth cup white wine, (optional)

1 (8 ounce) package cream cheese, softened

2 tablespoons mayonnaise

3 ounces pepperoni, chopped fine

One-half cup chopped pimento stuffed olives, chopped fine

Blend together, the onion, wine, cream cheese and mayonnaise. Add the chopped pepperoni and chopped olives and mix well. Chill before serving, but this spread is best served at room temperature. Serve with crackers or chips.

Store all leftover spread in the refrigerator.