the big game

Chunks of tender beef and beans in a spicy and hearty tomato-based chili made in less than 30 minutes

Beefy Cowboy Chili

beef top sirloin steak, cut into bite-size pieces

salt

black pepper

vegetable oil

onion

garlic

Gebhardt® Chili Powder

(15 oz each) Ranch Style® Beans, undrained

(14.5 oz each) Hunt's® Diced Tomatoes, undrained

(10 oz each)

(6 oz each) Hunt's® Tomato Paste

water

sugar

red pepper

green onions, sour cream, shredded Cheddar cheese and crushed corn chips, optional

Sprinkle steak pieces evenly with salt and pepper.

Heat oil in 6-quart saucepan over medium-high heat.  Add steak, onion, garlic and chili powder.  Cook 5 minutes or until steak is browned on all sides and onion is tender, stirring frequently.

Add beans, both undrained tomatoes, tomato paste, water, sugar and red pepper; blend well.  Bring to a boil.  Reduce heat to low; simmer 10 minutes, stirring occasionally.  Serve with optional toppings, if desired.

This plant-based vegan chili recipe is full of flavor from bold spices and chipotle chilis and it’s great for serving on burgers, dogs or just in a big bowl with lots of toppings.

Vegan Chili with Gardein® Beefless Ground

canola oil

pkg (13.7 oz each) Gardein® The Ultimate Beefless Ground

garlic,

carrot,

onion,

chili powder

cumin

smoked paprika

brown sugar

masa harina

chipotle peppers

sauce,

white wine vinegar

vegetable broth

(15 oz each) pinto beans, drained, rinsed

(15 oz each) red kidney beans, drained, rinsed

Heat oil in a large pot or Dutch oven over medium-high heat until shimmering. Add Gardein beefless grounds and sauté until browned and heated through, about 4 minutes.

Meanwhile, combine garlic, onion and carrot in a food processor and pulse to a coarse puree.

Add carrot, garlic and onion mixture to pot with grounds and continue to cook, stirring frequently, until heated through, about 4 minutes.

Add salt, pepper, chili powder, cumin, smoked paprika, brown sugar, chipotles, hot sauce, vinegar and masa harina and stir to combine.

Add broth, Ro*Tel® and beans to pot, stirring to combine. Bring to a boil, reduce heat and simmer 30 minutes to allow flavors to develop.

Serve hot with chili toppings, on a burger, hot dog, or fries. Enjoy!

Queso recipe made with zesty tomatoes and the colorful addition of black beans and corn.  

Velveeta® is a registered trademark of Kraft Foods, Inc.  
Ro*Tel® and Rosarita® are registered trademarks of ConAgra Foods RDM, Inc.

Southwest Queso Dip

lb (16 oz) Velveeta®,

(1/2 of 15-oz can) drained, rinsed Rosarita® Premium Whole Black Beans

Birds Eye® Sweet Kernel Corn

red onion and tortilla chips, optional

Combine Velveeta, beans, corn and undrained tomatoes in large microwave-safe bowl; cover.

Microwave on HIGH 5 minutes or until Velveeta melts, stirring after 3 minutes.  Remove from microwave; stir until mixture is blended.

Sprinkle dip with onion and serve with tortilla chips, if desired.

Grilled beer brats made easy on the grill-- beer, mustard and worcestershire combined to flavor brats, onions and potatoes

Grilled Beer Brats &amp; Potatoes Foil Packets 

lager beer

Worcestershire sauce

cornstarch

Gulden's® Spicy Brown Mustard

PAM® Original No-Stick Cooking Spray

red onion

Alexia® Oven Reds

pkg (19 oz each) pork bratwurst

Gulden's® Spicy Brown Mustard and chopped parsley, optional

Preheat gas grill for medium-high heat. Whisk together beer, Worcestershire sauce, cornstarch, garlic, mustard and pepper in medium bowl; set aside.

Place five 18x12-inch pieces of heavy aluminum foil on counter.  Spray each with cooking spray.  Evenly place onion and potatoes on each piece of foil.  Pierce bratwursts with fork and place on top of vegetables.  Carefully fold edges of foil upward; pour about 1/4 cup beer mixture into each packet.  Double fold top and ends of each piece of foil, leaving space for steam to gather.

Place packets on grate; cover grill.  Grill 20 to 25 minutes or until bratswurst is cooked through (160°F) and potatoes are tender.  Carefully open packets.  Serve with additional mustard and parsley, if desired.

This recipe makes homemade soft pretzel knots a breeze by using store-bought pizza dough. Perfectly paired with failproof warm beer queso, they’re sure to be a crowd pleaser. Velveeta® is a registered trademark of Kraft Heinz.

Pretzel Knots with Beer Queso

SOFT PRETZEL KNOTS:

pizza dough, thawed

all-purpose flour,

baking soda

eggs

coarse kosher salt

BEER QUESO:

Velveeta®,

beer,

mustard powder

PRETZEL KNOTS:  Preheat oven to 425°F. Line 2 baking sheets with parchment paper and spray parchment with cooking spray.

Place pizza dough on lightly floured work surface. Cut into 24 equal pieces. Roll each into 5-inch-long rope, then tie into loose pretzel knot as shown in photo. Place on prepared baking sheets. Cover with clean dish towels; set aside.

Bring 12 cups (3 qt.) water to boil in Dutch oven. Add baking soda; whisk until blended. Cover additional baking sheet with paper towels.

Add dough, in small batches, to boiling water; cook 30 sec. to 1 min. or until dough floats to surface. Use slotted spoon to transfer dough to paper towel-covered baking sheet; let stand 1 min. to drain before returning to parchment-covered baking sheets, placing pretzel knots 2 inches apart.

Beat egg with 1 tablespoon. water until blended; brush onto dough. Sprinkle with salt. Bake 18 to 22 min. or until pretzel knots are golden brown. Transfer to wire racks.


BEER QUESO:  Microwave queso ingredients in microwave-safe bowl on HIGH 3 min.; stir. Continue to microwave and stir in 1-min. intervals until VELVEETA is completely melted and queso is well blended.

Serve warm beer queso with pretzel knots for dipping.

A crowd-pleasing dip recipe combines Velveeta, Ro*Tel tomatoes and pork sausage for a cheesy good dip.  

Velveeta® is a registered trademark of Kraft Foods, Inc.
Ro*Tel® and Odom's Tennessee Pride® are registered trademarks of ConAgra Foods RDM, Inc.

Spicy Sausage Queso Dip

Odom's Tennessee Pride® Mild Country Sausage, cooked, drained

Microwave on HIGH 5 minutes or until Velveeta is completely melted, stirring after 3 minutes.

Queso dip recipe adds chopped onion simmered in beer to the classic dip.

Velveeta® is a registered trademark of Kraft Foods, Inc.  
Ro*Tel® and Parkay® are registered trademarks of ConAgra Foods RDM, Inc.  
Budweiser® is a registered trademark of Anheuser-Busch



Beer Queso Dip

Parkay® Original Spread-tub

Budweiser® Beer

pretzel

Melt Parkay in large skillet over medium-high heat.  Add onion and cook 5 to 7 minutes or until browned lightly, stirring occasionally.  Add beer; reduce heat to medium and simmer 2 to 3 minutes.

Combine Velveeta, drained tomatoes and onion mixture in 1-1/2-quart microwave-safe dish; cover.  Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes.  Remove from microwave; stir until mixture is blended.

Serve with soft pretzel bites or assorted vegetables, if desired.

Queso dip recipe with chopped chipotle pepper in adobo sauce for a little smoky flavor.

Velveeta® is a registered trademark of Kraft Foods, Inc.  
Ro*Tel® is a registered trademark of Conagra Brands RDM, Inc.

Smoky Chipotle Queso Dip

chipotle pepper

Blue corn tortilla chips

Combine undrained tomatoes, Velveeta and chipotle pepper in 1-1/2-quart microwave-safe dish; cover. 

Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes. Remove from microwave; stir until mixture is blended.

Serve with tortilla chips or assorted vegetables, if desired.

A Queso recipe made special by adding flavorful chorizo to Ro*Tel zesty tomatoes and Velveeta dip.  This cheesy chorizo dip is an easy game day appetizer that your friends and family will love.

Velveeta® is a registered trademark of Kraft Foods, Inc.  
Ro*Tel® is a registered trademark of Conagra Brands, Inc.

Chorizo Queso Dip

pork

pkg (16 oz each) Velveeta®, cut into 1/2-inch cubes

green onions

chips,

Heat large nonstick skillet over medium-hight heat; add chorizo.  Cook 5 minutes or until finely crumbled and browned, stirring occasionally.  Drain; return to skillet.

Add Velveeta and undrained tomatoes to skillet; stir to combine.  Cook over medium heat 5 to 7 minutes or until Velveeta melts, stirring occasionally. Stir in green onion.

Ground beef and Sloppy Joe sauce becomes a quick-to-make chili by adding tomato sauce, kidney beans and chili spices

No Alarm Chili

beef (95% lean)

(15 oz each) Manwich® Original Sloppy Joe Sauce

(8 oz each) Hunt's® Tomato Sauce-No Salt Added

garlic powder

Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally; drain.

Add all remaining ingredients; simmer 10 minutes, stirring occasionally.

You&#39;ll love our quick and easy Peanut Butter Cookies recipe. The perfect snack for the peanut butter lovers in every family.

Peanut Butter Cookies

(550 mL) all-purpose flour

(2 mL) salt

(2 sticks) (250 mL) Becel® salted margarine sticks or unsalted margarine sticks

(250 mL) firmly packed light brown sugar

(60 mL) granulated sugar

vanilla extract

(125 mL) chunky peanut butter

Step 1

Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.

Step 2

Beat Becel® salted with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in peanut butter. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart. Flatten slightly in crisscross pattern with fork.

Step 3

Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.

You can’t make a masterpiece without a canvas. Start your cookie creations with our plant-based anything goes cookie dough. Customize this recipe with your favourite mix-ins!

Plant-Based Anything Goes Cookie Dough

(425 mL) all-purpose flour

baking powder

(125 mL) Becel® Original margarine

(180 mL) granulated sugar

(60 mL) unsweetened applesauce

Tbsp. (15 mL) soy milk

(150 mL) mix-ins, dark chocolate chunks, nuts, seeds

Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.

Combine flour, cornstarch, baking powder and baking soda in medium bowl; set aside.

Beat Becel® Original margarine and granulated sugar using electric mixer until light and creamy. Beat in applesauce, soy milk and vanilla until blended.

Step 4

Gradually add in flour mixture and beat until just combined, scraping down sides of bowl occasionally (do not overmix). Fold in your choice of mix-ins. Refrigerate dough 30 minutes or until chilled.

Step 5

Drop by tablespoonfuls on prepared baking sheet 2 inches apart. Bake 10 minutes or until edges are golden. Cool 5 minutes on wire rack; remove cookies from baking sheet and cool completely.

A cool and creamy, quick and easy, party-perfect spinach dip recipe. Make it and then watch it disappear!

Knorr Spinach Dip Recipe

container (16 oz.) sour cream

Hellmann's® or Best Foods® Real Mayonnaise

Knorr® Vegetable recipe mix

(8 oz.) water chestnuts, drained and chopped (optional)

green onions, chopped (optional)

Combine all ingredients in a bowl and mix.

Serve with your favorite dippers, like crackers or veggies, and share with your favorite people.

ungrouped

This classic burger recipe is simple, delicious and perfect for cooking on a budget. Our juicy recipe costs less than $4 per serving!

Perfect Classic Burger

beef

Knorr® Beef flavor Bouillon

Tbsp. oil

Multigrain thin buns or Sprouted Multigrain Buns

tomato

lettuce

Combine ground beef, onion and Knorr® Beef flavor Bouillon in medium bowl until well blended. Shape into 4 patties.

Heat oil in large nonstick skillet over medium-high heat and cook burgers 4 minutes. Turn burgers and cook 4 to 5 minutes or until desired doneness.

Assemble burgers on buns with lettuce and tomatoes.

Discover the secret to a perfect appetizer with Hellmann's Easy Spinach Artichoke Dip recipe. This creamy, cheesy delight will add a generous touch of richness to your fall gatherings or tailgate parties. This tasty basked spinach & artichoke dip recipe never disappoints. Filled with hearty, leafy spinach, artichoke hearts and savory Monterey Jack cheese.

Baked Spinach & Artichoke Dip Recipe

(8 oz.) cream cheese, softened

Monterey Jack cheese

(14 oz.) artichoke hearts, drained and chopped

(8 oz.) water chestnuts,

Combine all ingredients except 1/2 cup cheese. Spoon into a 2-quart casserole or cast iron skillet, then top with remaining 1/2 cup of cheese.

Top 15 the big game recipes from across the web

The most viewed the big game recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beefy Cowboy Chili

Vegan Chili with Gardein® Beefless ...

Southwest Queso Dip

Grilled Beer Brats & Potatoes F...

Pretzel Knots with Beer Queso

Spicy Sausage Queso Dip

Beer Queso Dip

Smoky Chipotle Queso Dip

Chorizo Queso Dip

No Alarm Chili

Peanut Butter Cookies

Plant-Based Anything Goes Cookie Do...

Knorr Spinach Dip Recipe

Perfect Classic Burger

Baked Spinach & Artichoke Dip Recip...

Top 15 the big game recipes from across the web

The most viewed the big game recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beefy Cowboy Chili

Vegan Chili with Gardein® Beefless ...

Southwest Queso Dip

Grilled Beer Brats &amp; Potatoes F...

Pretzel Knots with Beer Queso

Spicy Sausage Queso Dip

Beer Queso Dip

Smoky Chipotle Queso Dip

Chorizo Queso Dip

No Alarm Chili

Peanut Butter Cookies

Plant-Based Anything Goes Cookie Do...

Knorr Spinach Dip Recipe

Perfect Classic Burger

Baked Spinach & Artichoke Dip Recip...

The most viewed the big game recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Grilled Beer Brats & Potatoes F...