If you’re like me, you make sure to use your best recipes for big events! So I decided to share three of my all-time favorite game day party favors. None of these recipes are hard to make, but they’re all bursting with flavor, dress up very well, and look great! With these delicious recipes, you’ll be the talk of your party!
So make sure to share your party pictures, and let us know how the food turned out. Comment and share which one you liked the best! If you want to see more party food ideas, check out my Facebook page this weekend when we go live and cook even more easy party recipes. You never know what we might cook up!
Beer Brined Buffalo Wings
- 2 pounds of chicken drumettes, thawed
- 1-quart cold water
- 24 ounces ice cold beer! (I use IceHouse or Negro Modello)
- 2 tablespoons kosher salt
- 2 tablespoons of your favorite hot sauce
- Let sit in refrigerator for at least 12 hours
- Remove from brine and season with Cajun seasoning
- 1 cup hot sauce
- 1 stick salted butter
Preheat oven to 400 degrees. Place chicken on a greased sheet pan and cook for 45 minutes to an internal temperature of 165 degrees.
In a separate bowl melt the butter and add the hot sauce to the melted butter. Place chicken wings in the mix and toss around to coat.
Super Venison Taco Dip
- 1/2 log of Velveeta cheese (about 20 ounces)
- 1 pound spicy venison sausage (Cajun/chorizo/Italian)
- 1 packet taco seasoning
- 1 small can diced tomatoes
- 1 small can green chiles, diced
- 1 tablespoons minced garlic
- 2 tablespoon dried cilantro
- 1 cup sour cream
In a cast iron skillet, cook venison sausage on medium high heat until all the way done. Then add all the rest of the ingredients.
Continue to cook but drop down to medium heat until you melt all the cheese and everything is well mixed and blended. Place in a bowl or a warming dish and serve with your favorite chips, salsa or guacamole!
Bacon Wrapped Stuffed Jalapeño Poppers
Serves 8 to 10
- 10 fresh Jalapeños, cut in half and seeded
- 1/4 pound ground venison/beef/pork sausage
- 1/4 cup fresh parsley chopped fine
- 8 oz. cream cheese
- Whole basil leaves
- 20 strips bacon, cooked to almost done but not crunchy or brown
Cut the peppers in half length-wise and take all of the seeds out. In a sauté pan cook the sausage and add in parsley. Let cool. Spoon meat mixture into the hollowed out peppers, cut cream cheese into 1/3″ wide strips and place 1 strip on top of sausage mixture, top that with 1 whole basil leaf and wrap the whole stuffed pepper with bacon strips.
Place on a cookie sheet and cook in a 350-degree oven for about 15 minutes until the peppers soften a bit and the cheese is melting. Top with your favorite red pepper chili paste to add even more kick! If Jalapeños are too spicy for your tastebuds, you can use small yellow/red/green bell peppers or Banana peppers instead.