An Event Permits Guide To Game Day Recipes

Sam Menino

February 5, 2021

It’s that time of year again! This Sunday, the Tampa Bay Buccaneers take on the Kansas City Chiefs in Tampa Bay, Florida. Though this year’s Big Game looks a little different this year, there is one thing that remains the same Game Day food.

If you are looking for new recipes this Game Day, look no further. Our EP team has got you covered, check out some of our favorites below.

1. Paula’s Big Game Appetizer

Baked Cheddar & Parmesan Crisps Recipe

SCD & Keto Friendly

▪ 3/4 cup Parmesan cheese (shredded)

▪ 3/4 cup Cheddar cheese (shredded)
▪ 1 tsp Italian seasoning (optional)


  1. Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet withparchment paper.
  2. Stir the cheeses together in a small bowl.
  3. Place uniform tablespoon-sized heaps of the shredded cheeses onto the baking sheet, 2 inches (5 cm) apart. (They will spread, so make sure to leave enough room.) Sprinkle with Italian seasoning, if using.
  4. Place in the oven for 6-8 minutes, until the edges start to brown. (Watch them carefully, as they go from done to burned fast.)
  5. Allow the cheese chips to cool slightly in the pan, then transfer them to paper towels to drain and get crispy.

Calories: 152 | Fat: 11g | Total Carbs: 1g | Net Carbs: 1g | Sugar: 0.1g | Protein: 11g



2. Paula’s Chicken Wings Appetizer

3 LBS. Chicken Wings (split wings from drumsticks, cut off wing tips and discard.) (I buy the “party wings” at my local grocery store which are already split and tips removed, 3 packs are about 3 pounds of wings.)

10 oz. Soy Sauce Bottle

11 oz. Dark brown sugar (taste the sauce and can add more if you want them even sweeter)

1 tbsp. Garlic Powder


1. Stir the soy sauce, brown sugar, and garlic powder together in a saucepan over medium heat; cook and stir until the sugar melts completely. Remove from heat and allow to cool. 

2. Place the chicken wings in a large bowl. Pour the soy sauce mixture over the wings and toss to coat evenly. Cover the bowl with plastic wrap. Allow chicken to marinate in refrigerator overnight or at least 8 hours.

3. Preheat oven to 350 degrees.

4. Pour the chicken wings and marinade into a 9×13-inch baking dish or foil pan. Cover with aluminum foil.

5. Bake in the preheated oven until thoroughly hot, about 45 minutes. Uncover and continue baking another 15 minutes.

6. Remove from oven and drain most of the sauce leaving just a little coating on the bottom of pan.



3. Tom’s Legendary Super Bowl Sunday Chili


2 ½ lb. lean chuck, ground

1 package (16 oz) Johnsonville HOT Italian ground* sausage

1 package (16 oz) Johnsonville SWEET Italian ground* sausage

( *you may replace with a 19 oz Johnsonville 5-link package, if ground is not available)

1 cup finely chopped onion

2 cans 8 oz. Hunt’s Tomato SAUCE

1 can 6 oz. Hunt’s Tomato PASTE

6 tablespoons Golden Blossom Honey

3 bottles Miller High Life (12 oz.)

4 Tablespoons chili powder

2 Tablespoons instant beef bouillon (or 6 cubes)

2 Tablespoons cumin, ground

2 teaspoons paprika

2 teaspoons oregano leaves

4 teaspoons sugar

½ teaspoon coriander, ground

2 teaspoons unsweetened cocoa

5 teaspoons Tabasco hot sauce

1 teaspoon Cinnamon – Hold for later

3 tablespoons Gold Medal WONDRA quick-mixing flour – Hold for later

2 cans BUSH’s Honey Baked Beans – Optional

Chili toppings to put out “on the side” ( optional)

  • Shredded Cheddar or Pepper Jack cheese
  • Sour Cream
  • Chopped Jalapenos
  • Crispy tortilla Chips
  • Bacon Crumbles
  • Guacamole


  1. In a large saucepan or frying pan, first brown the ground sausage meat (the Hot & the Sweet Italian sausage), and drain ALL of the fat.  Put these “sausage crumbles” in a bowl to the side.
  2. Using the same large saucepan or frying pan, proceed to brown ALL the ground beef (you may want to split this up into two steps, depending upon the size of your pan), and drain all but 2 tablespoons of the fat.
  3. Combine both the browned ground beef, (and the 2 tablespoons of fat!) and the browned sausage crumbles, into your 40 qt (min) Brew Kettle.
  4. Add the cup of diced onion, beans (optional), both the tomato sauce and the tomato paste, your first bottle of beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, honey and hot sauce. Be sure to hold back the Wondra flour for later.  Mix it all up really well, and then go on ahead and open the 2nd bottle of beer.
  5. Slowly add the 2nd bottle of beer to the kettle, and then bring your Chili mix to a slow boil on a MEDIUM flame as you continue to stir the pot, taking care to make sure nothing sticks to the bottom.
  6. Once the chili starts to boil, continue to stir well, but reduce heat to LOW and simmer, covered, for 2 hours.  Stir occasionally, taking care to be certain to stir all the way to the bottom of the pot.
  7. Now would be a good time to crack open that 3rd icy cold bottle of beer and take a sip…or three. BTW, that last bottle of beer is for you, not the Chili pot.
  8. After 2 hours simmering on the stove, grab a small bowl, and stir together the Cinnamon and the Wondra flour with 2 or 3 tablespoons of warm water and mix well.
  9. Stir the cinnamon / flour mix into the chili and continue to simmer on a low flame, covered, for an additional 20 minutes. Be sure to continue to periodically stir the pot all the way down to the bottom.
  10. Serve in large bowls with the toppings, and feel free to also use as a Chili Dip with a large bowl of corn tortillas!


4. Stephen’s Chilli n Cheese Dip

1 can Hormel chili (no beans)
1 package of Philly cream cheese
1 package Mexican cheese blend

Scallions diced in a deep oven safe bowl, line the bottom of the bowl with chunks of Philly cream cheese.  Pour over the Hormel chili evenly top with Mexican cheese blend.  Warm in the oven about 15 minutes until all is melted and gooey.  Sprinkle with diced scallions and serve.


5. Cardin’s Pimento Cheese Wontons (makes 24)


  • 2 cups shredded extra-sharp Cheddar cheese
  • 8 ounces cream cheese, softened
  • ½ cup mayonnaise
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cayenne pepper (Optional)
  • ¼ teaspoon onion powder
  • 1 jalapeno pepper, seeded and minced (Optional)
  • 1 (4 ounce) jar diced pimento, drained
  • salt and black pepper to taste
  • 1 package of won ton wraps
  • 1 jar of jalapeno pepper jelly



For the Won Tons:

  • Preheat the oven to 350 degrees F
  • Lightly spray two muffin tins with olive oil spray
  • Lay one won ton wrap on each muffin holder – create a “pocket bowl” by pushing in the center; lightly spray with olive oil spray
  • Toast for 8-10 minutes checking often; leave in until a golden brown
  • Remove from oven and place each individual “won ton bowl” on cooling rack

For the Pimento Cheese:

  • Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer
  • Beat at medium speed, with paddle if possible, until thoroughly combined
  • Season to taste with salt and black pepper


  • Spoon a spoonful of pimento cheese into each cooled wonton bowl; fill to your liking
  • Stir up the pepper jelly
  • Place one dollop of pepper jelly on top of the pimento filling in each bowl
  • ENJOY!