More than half the fun of Sunday’s big game party can be winning with the most delicious, absolutely super, big game appetizers!

If you host or bring a dish to one of these annual pigskin soirees, you have undoubtedly mastered your appetizer over the years! Here is your chance to share that recipe masterpiece with the rest of us.

What we are looking for are easy and delicious appetizer recipes that have worked for you.

Recipe Swap #1: See the recipe for Eddie's Lettuce Cup Chicken

Recipe Swap #2: See the recipe for the Spicy Cheddar Cheese Football

You can leave your recipe in the comments section below. Please include all important  recipe information, along with the story behind the recipe, if you would like.  You should also include your name and town.

Day three in Eddie's Big Game Recipe Swap is a straightforward and easy recipe for the game-day favorite, the slider.  This delicious slider, courtesy of Alice in Egg Harbor Township, is The Super Bacon and Cheese Meatball Slider. Yummy!


  • 12 frozen bread dough dinner rolls
  • 1 egg
  • 1 teaspoon water
  • 1 tablespoon sesame seeds
  • 3/4 cup seasoned bread crumbs
  • 6 bacon strips, cooked and crumbled
  • 2 eggs, lightly beaten
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon garlic salt
  • 1-1/2 pounds ground sirloin
  • 1 medium sweet red pepper or green pepper, cut into 1-inch pieces
  • 1 small red onion, cut into 1-inch pieces
  • 6 slices process American cheese, cut into quarters


  1. Thaw dough according to package directions. Cut each roll in half; reshape portions into balls. Place 2 in. apart on lightly greased baking sheets. Cover with clean kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.
  2. Uncover dough; gently press to flatten slightly. Whisk egg and water; brush over tops. Sprinkle with sesame seeds. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks.
  3. In a large bowl, combine the first five kabob ingredients. Crumble beef over mixture and mix well. Shape into 24 patties. On 24 metal or soaked wooden skewers, alternately thread patties, red pepper and onion, inserting patties sideways.
  4. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill kabobs, covered, over medium-high heat for 4-5 minutes on each side or until patties are no longer pink. Remove from the grill; immediately top patties with cheese. Cut buns in half; assemble sliders.  Serves six.


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