EventPermits’ Ultimate Game Day Recipe Roundup


January 31, 2024

EventPermits is back with our annual game day recipe roundup, featuring a lineup of irresistible treats that are sure to score big with your friends and family. Get ready to kick off game day – we guarantee they will have everyone cheering for more!

1. Pressure-Cooker Cheddar Bacon Ale Dip

Pretzel being dipped into cheese


18 ounces cream cheese, softened

1/4 cup sour cream

1-1/2 tablespoons Dijon mustard

1 teaspoon garlic powder

1 cup beer or nonalcoholic beer

1 pound bacon strips, cooked and crumbled

2 cups shredded cheddar cheese

1/4 cup heavy whipping cream

1 green onion, thinly sliced

Soft pretzel bites


  1. Add and mix cream cheese, sour cream, mustard and garlic powder in a pressure cooker. Add in beer and bacon, leaving 2 tablespoons for later.
  2. Set pressure valve to locked and secure lid.
  3. After cooking on high 5 minutes, release the steam from the pressure cooker.
  4. Turn pressure cooker to saute mode on medium heat. Add in cheese and heavy cream. Mix contents as it cooks until thickened.
  5. Top with leftover bacon and serve with warm pretzels!

Adapted from Taste of Home: https://www.tasteofhome.com/recipes/pressure-cooker-cheddar-bacon-ale-dip/

2. Air Fryer Chicken Wings

Hot wings on a white plate with celery


2 pounds chicken wings, split at the joint and tips removed

Kosher salt

4 tablespoons unsalted butter

1/2 cup hot sauce, such as Frank’s RedHot

Ranch or blue cheese dressing, for serving


  1. Dry chicken wings by patting them and season with salt. Arrange the wings in an air fryer basket and cook at 360 for 24 minutes, flipping halfway through. Then flip again and cook at 390 until crisp, about 6 minutes.
  2. While the wings are cooking, melt butter in the microwave and combine with the sauce.
  3. Combine the wings and sauce mixture until completely incorporated.

Adapted from Food Network: https://www.foodnetwork.com/recipes/food-network-kitchen/air-fryer-chicken-wings-5565422

3. Katrina’s Guacamole

guacamole in a bowl


2 Ripe Avocados

1/2 Serrano Pepper (minced)

2-3 cherry tomatoes (diced)

¼ of Red Onion (diced)

1 Lime

Sea Salt


  1. Slice the avocados in half, then remove the pits. Remove the peel with a knife/scoop and place into the bowl.
  2. Next, chop your onion. I like to use about a ¼ of the red onion, but always go to taste. My sister is less of an onion fan, so, when I’m making it for her, I will use it sparingly.
  3. I cut up the tomatoes next, I think dicing them gives more coverage in the guac.
  4. I will then mince up to ½ of the serrano pepper (depending on how big the avocados were), and toss in to the bowl (yes, keep the seeds for extra heat).
  5. I will use ⅓ of the lime to taste. If the lime is particularly flavorful, you can use a little less if desired.
  6. Add sea salt to taste, then mix with a fork to desired consistency, test with a chip before sending out for others to enjoy.

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

Wontons on a plate with sauce


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:

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

For the Pimento Cheese:

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


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

5. Tom’s Legendary Super Bowl Sunday Chili

Chili in a bowl with cheese

First….  Make sure you have a 40 qt (min) Brew Kettle handy…   you’re going to need it.


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 Jalapeños

Crispy tortilla Chips

Bacon Crumbles



  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 8 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!

Check out recipes from previous years: