First is my "Pass The Pigskin Cheese Spread" Look how cute!! This cheese ball is covered in bacon and won't last long.
Pass The Pigskin Cheese Spread
8 ounces cream cheese, at room temperature
1 clove garlic, minced
1 teaspoon Montreal style steak seasoning
1 14-ounce can artichoke hearts, drained and chopped
1/3 cup chopped black olives
4 ounces shredded Monterey Jack cheese
1/3 cup chopped tomato
½ cup chopped cilantro
¼ cup plus 1 Tablespoon mayonnaise
12 ounces cooked bacon
Assorted crackers, chips, baguette or crudité for serving.
In a medium mixing bowl stir together the cream cheese, garlic, steak seasoning, artichokes, olives, Monterey Jack cheese, tomato, cilantro and ¼ cup of the mayonnaise. Once the mixture is well combined, place the mixture in a plastic wrap lined small mixing bowl, and place it in the fridge to cool for at least 30 minutes.
While the cheese mixture is chilling, place the bacon in a food processor and pulse until it is very finely chopped.
When the cheese mixture has firmed up, remove it from the fridge and turn it over onto a serving platter. Using your hands, shape the wrapped cheese mixture into the shape of a football. Remove the layer of plastic wrap and then lightly press the finely chopped bacon into the cheese mixture, covering it completely.
Place the remaining 1 Tablespoon of mayonnaise into a small plastic zip top bag. Using scissors, cut a small hole in the corner of the bag. Pipe the mayo on top of the bacon, making it look like the laces on a football.
Serve spread with crackers, chips, baguette or crudité.
Serves 10-12.Playoff Pudding Parfaits and can we just talk about how adorable they are?!
Everyone has had "dirt cups" before right? This is the Football version of that super easy but delicious treat!
Playoff Pudding Parfaits
1 (3.9 ounce) box instant chocolate pudding
1 cup shredded coconut
5 drops green food coloring
6 chocolate sandwich cookies
2 large flour tortillas
6 football shaped pretzels or candies
Prepare the pudding as directed on the package and divide the mixture between 6 small parfait cups (you can easily make these in the clear 9 ounce disposable cups too) and place in the fridge to chill.
Place the coconut and food coloring in a zip top sandwich bag, close tightly and shake and mash it until the food coloring is evenly distributed.
Place the cookies in a separate zip top sandwich bag and mash with a rolling pin until crumbled.
Using a cookie cutter, or by tracing a paper stencil, cut out 6 goal posts from the tortillas. Place the cutouts on a cookie sheet and toast in a toaster oven until crisp (about 3-5 minutes). Once the cutouts are crisp, spray with yellow edible food color mist (easily found at most craft and grocery stores).
To assemble parfaits, top each pudding cup with mashed chocolate cookie crumbs, then colored coconut. Stick a goal post cutout in the cups and place a football pretzel or chocolate candy on top.
These can be made ahead and stored in the fridge or served immediately.