No matter what the sport, it’s definitely more fun to watch with a crowd of fans. And no matter what the sport, it’s imperative to serve game time food to please a crowd. These foods are terrific and quick and easy to make. One thing is for sure, everyone will cheer for you to make the party again with these winner dishes.

Note* Some recipes in this article are made with meat and some with dairy. They are not intended to be served together, but to give options for meat meals and dairy meals. Mixing meat and dairy is a prohibition of kosher laws.

Corn Dog Muffins

Serves 12 – 20, Meat dish

Photo by Hip2Save

These are a fantastic appetizer for a game day or a cute weeknight snack and a great alternative to pigs in a blanket. I often use gourmet sausage or kielbasa in this recipe. Serve some country style or whole-grain mustard alongside these treats and an extra sprinkle of coarse salt on top.

  • 1/2 cup stone-ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/2 heaping teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 3/4 cup soy milk, almond milk or non-dairy creamer
  • 1 tablespoon white vinegar
  • 3 tablespoons margarine, melted

Eight 6-inch all-beef hot dogs, ends trimmed, cut into fifths (or sliced kielbasa)

For dipping: Ketchup, 3 tablespoons dill pickle relish or 2 tablespoons mustard

Preheat the oven to 425°F; place three 12-cup mini muffin tins in the oven to heat up.

In a medium sized bowl, whisk together cornmeal, flour, sugar, salt and baking soda. In a separate bowl, whisk together eggs, soymilk, vinegar and melted margarine. Pour the wet ingredients into the dry, and stir to combine.

Remove the muffin tins from the oven. With a 1-tablespoon scoop, carefully fill each cup half way with batter. Place a piece of hot dog in the center of each muffin cup. Bake until golden brown and set, 7 to 10 minutes.

Serve with ketchup, relish and mustard.

Crunchy Seasoned Beef (or Dairy) Nachos - Make meat or pareve version

Serves 8-12, Meat or Dairy dish, do not mix meat and milk

Photo By: A Pinch of Healthy

Note* meat in photo is soy based and therefore dairy cheese is included. This recipe can be made with real meat and vegan cheese, or soy meat and dairy cheese.

This is an easy and fun spin on traditional nachos. I serve them rustic style on the sheet pan and whip them together just before people arrive. Feel free to use real beef and then vegan or non-dairy cheese or try soy beef and use real dairy cheese. Both are great mixed with all the other flavorings.

  • Cooking spray
  • 1 lb ground beef or soy based beef
  • 1 teaspoon garlic powder
  • ¾ teaspoon ground cumin
  • ½ teaspoon chile powder
  • ¼ teaspoon kosher salt
  • 5 tablespoons water, divided
  • 3 ounces shredded, VEGAN or non-dairy cheddar cheese (about 3/4 cup) - or use regular shredded cheddar with soy beef
  • 1 teaspoon cornstarch, divided
  • ½ cup soy milk. Almond milk or non-dairy creamer (or use evaporated milk or whole milk for dairy version)
  • 1 teaspoon hot sauce, or to taste
  • 6 ounces multigrain tortilla chips
  • 1 cup chopped tomatoes
  • 1/2 cup chopped green onions
  • 1 red or green jalapeño, thinly sliced (about 1/3 cup)
  • 1 cup guacamole
  • ½ cup salsa
  • 1/4 cup roughly chopped fresh cilantro
  • Lime wedges (optional)

Heat a medium skillet over medium. Coat pan with cooking spray. Add beef, garlic powder, cumin, chile powder, and salt; cook, stirring to crumble, until beef is browned, about 4 minutes. Add 1/4 cup water and continue to break up the meat into little crumbly pieces; reduce heat to medium, and simmer until saucy and thickened, about 2 minutes.

Preheat broiler to high with oven rack in top position.

Place vegan cheese and cornstarch in a small saucepan; toss to coat. Add soy milk. Cook over medium-low, stirring often, until thickened and smooth, about 5 minutes. Remove from heat; stir in hot sauce.

Line a sheet pan or an oven-to-table, oven-safe baking dish with parchment paper. Arrange chips on prepared pan. Spoon beef mixture evenly over chips; drizzle with cheese sauce. Top evenly with tomatoes, onions, and jalapeño; broil just until toppings are warmed, 1 to 2 minutes. Remove from oven, top with guacamole and salsa and sprinkle with cilantro. Serve lime wedges alongside

Sloppy Joes

Serves 8 - 10, Meat dish

Photo By: The Chunky Chef

One of the best comfort foods of all time and definitely a throw-back to the 70’s. Here is a quick homemade version that is full of flavor and all the fun of the original version that so many of us grew up on. This can be made days ahead of time and rewarmed (skim a bit of the fat off first before rewarming). I serve these on slider buns with traditional coleslaw alongside (recipe below). They are a bit messy for game watching on the couch so make sure you have lots of napkins on hand. They are delicious though and may even make it to your weekly dinner repertoire.

  • 2 tablespoons olive oil
  • 1 chopped yellow onion
  • 1 chopped green pepper
  • 4 garlic cloves, minced
  • 2 pounds ground beef
  • 2 cups tomato puree or crushed tomatoes
  • 1 cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon chili powder
  • ¼ teaspoon smoked paprika or sweet paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Slider buns or hamburger buns, to serve

Heat the olive oil over medium heat in a large skillet. Add the onion and pepper and sauté until soft and translucent, 5 to 8 minutes. Season with salt and pepper while cooking. Add the minced garlic and cook for 30 seconds longer. Remove mixture to a bowl.

Rewarm the same pan over medium-high heat. Add the ground beef, increase the heat to medium-high and cook until the beef is completely browned, breaking it up with a wooden spoon as it cooks. Drain off excess fat.

Add the vegetables back to the pan and stir in the tomato puree, ketchup, brown sugar, chili powder, paprika, salt and pepper. Simmer until slightly thickened, about 10 minutes. Remove from heat and serve warm on slider buns.

Classic Coleslaw

Serves 10-12, pareve

Photo By: Pinterest

Why buy classic slaw when you can make it in minutes. Especially with the help of shredded bags of cabbage and carrot. This can be made hours before serving.

  • 2 bags shredded cabbage, or 1 ½ heads of cabbage, sliced thin
  • 1 cup shredded carrots
  • ½ cup mayonnaise
  • ⅔ cup sugar
  • ⅓ cup white vinegar
  • 1 teaspoon salt

Place shredded cabbage and carrots in a bowl. In a separate small bowl, mix mayonnaise, sugar, vinegar and salt. Pour over the shredded cabbage and toss well. Refrigerate at least two hours before serving and up to one day for crisp coleslaw.

Herb Baked Mozzarella Sticks

Serves 8, dairy dish

Photo By: Amazon.com

Start these early! They need to go into the freeze for 4 hours or up to a few days to hold their shape. For a dairy party, these homemade treats are always a big hit. Keep them warm in a warming drawer that is not too hot (you want them to hold their shape while still staying gooey inside).

Serve with salsa, tomato sauce, or barbeque sauce for dipping.

  • ½ cup all-purpose flour
  • 1 egg
  • 1 ½ cups panko breadcrumbs
  • 2 tablespoons chopped fresh cilantro, parsley, basil or a combination
  • 1 teaspoon salt
  • Pinch freshly ground black pepper
  • 1 (12-count) package mozzarella string cheese
  • Garnish: salsa, tomato sauce, ketchup or other dipping sauce
  • Nonstick cooking spray

Place the flour in a shallow bowl or plate. In a separate bowl, whisk together the egg and 1 tablespoon water. In another shallow bowl or plate, combine the panko, herbs, salt and pepper.

LIne a sheet pan with parchment paper and spray with non-stick cooking spray.

Dip or dredge cheese sticks in the flour mixture and shaking off excess. Then dip in the egg mixture, letting any excess drip off. Finish by dredging in the panko crumb mixture and shaking any off excess. Transfer the breaded cheese sticks to prepared pan. Cover and freeze until frozen, about 4 hours and up to 2 days (this will lessen the oozing of the cheese).

Preheat the oven to 400°F.

Lightly spray the cheese sticks with nonstick cooking spray. Bake until the cheese is soft and the sticks are lightly browned, about 12 minutes.

Serve with dipping sauces.

Brown Sugar Baked Beans with Pastrami

Serves 8 - 12, meat dish

Photo by Elizabeth Kurtz and Chay Berger

Savory, sweet, and smoky, this is winter’s go-to comfort food and tasty side dish. The truth is, it is summer friendly too and a must-have at all BBQs. Pair with hotdogs, hamburgers, grilled chicken, roast turkey, or in a warm dish all on its own.

  • 1 teaspoon canola oil
  • ½ lb. pastrami, cut into bite-sized pieces
  • 1 onion, diced
  • 3 (15-ounce) cans navy beans, Great Northern beans, or white beans
  • 3 tablespoons molasses
  • 3 tablespoons ketchup
  • 1 tablespoon whole grain or Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ¼ cup brown sugar
  • ¼ teaspoon ground black pepper
  • ½ teaspoon kosher salt

Preheat the oven to 300°F.

Heat oil in a large, ovenproof pot over medium heat. Add pastrami and cook until lightly browned, about 6 - 8 minutes. Pour off all but 2-3 tablespoons remaining oil (if there is no extra oil it’s okay too). Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add 1 can of beans with its liquid. Drain and rinse the remaining beans, then add them to the pot. Add molasses, ketchup, mustard, Worcestershire sauce, brown sugar, pepper, salt, and about ½ cup hot water. Stir well.

Bake for 30 minutes, stir, and bake for another 20-30 minutes. Stir one more time and bake for approximately 15 additional minutes, until beans are thick and deep golden brown. Add water to adjust consistency, if needed. Serve warm.

Layered Cobb Salad

Serves 12, meat dish

This salad is a great option for parties because it holds well for hours and does not get soggy. It looks beautiful in a trifle dish and any vegetables of your liking can be used, just keep it crisp and colorful. I like to top it with crisp “Facon”, imitation bacon or shredded barbecue chicken, to give it a little protein and a more filling nature.

  • 3 cups shredded iceberg lettuce
  • 1 (12 ounce) bag shredded purple cabbage
  • 2 cups diced cucumber
  • 2 cups diced tomato
  • 2 cups diced peppers, yellow or red
  • 1 small red onion, sliced thin, optional
  • 1 (12 ounce) bag frozen peas, thawed
  • 5 hard-cooked eggs, chopped
  • 1 cup store-bought caesar salad dressing or non-dairy ranch dressing
  • 5 pieces “Facon” or imitation bacon, cooked until crispy then chopped or shredded barbeque chicken or other deli meat

In a glass trifle bowl, layer ingredients. Start with lettuce on bottom, place cabbage on top of lettuce, then add cucumber, tomato, peppers, onion, thawed peas, then eggs. Drizzle dressing generously over the top and sprinkle with imitation bacon. Serve with a big scooping spoon so guests can get all the ingredients from the bottom to top on their plate.