“When it comes to the day of the Big Game, you need a championship-worthy party platter. Here are three bold and tasty selections to throw down in front of the TV and nosh away as you cheer on.”
Pork Rind, Pecan, Jalapeno & Creamy Cheddar Cheese Balls
Yields 36 mini cheese balls
“What is better than creamy cheddar, jalapeno and crispy pork rind bites that can be just popped in your mouth? The Classic cheese ball made more fun & easy. This recipe takes just a few minutes and can be made ahead of the party and tucked away in the refrigerator.”
1⁄2 cup Southern Recipe Small Batch Pork Rind Crumbs
1 package (8 oz.) cream cheese
2 cups sharp cheddar, shredded
1⁄4 tsp. garlic powder
1⁄4 tsp. onion powder
1 Tbsp. jalapeno, minced (about 1⁄2 a jalapeno)
1⁄4 tsp. Kosher salt
1⁄2 cup pecan nuts, chopped
In a stand mixer, combine the cream cheese, cheddar, garlic, onion, jalapeno and salt and mix until smooth and fully incorporated with the paddle attachment.
In a separate bowl combine the chopped pecans and pork rind crumbs.
With a teaspoon or small ice cream scoop, portion the cheese mix and form into a small bit sized ball with your hand.
Drop the ball into the pork rind and pecan bowl, rolling the ball until covered completely.
Repeat until all balls are coated then serve.
Game Day Dusted Pig Skins
Yields 1 large bowl
“This is a great way to flavor up an already awesome snack! With the cheese and spices, every bite is packed with winning game day flavor.”
1 bag (4 oz.) Southern Recipe Small Batch, Smoked Sea Salt Pork Rinds
2 Tbsp. butter, melted
1 pouch (1 oz.) of ranch dressing seasoning
2 Tbsp. red pepper flakes
1⁄4 tsp. black pepper, coarse
1 Tbsp. chives, dry
1⁄4 cup Pecorino Romano or Parmesan Cheese, finely grated
Add the ranch seasoning, red pepper flakes, black pepper, chives and finely grated cheese to a medium sized bowl.
Pour the melted butter into a large bowl, then add the pork rinds, moving the rinds around to fully coat with the butter.
Next, season the rinds with the spice/cheese mixture, mixing to fully coat the rinds.
Spread the seasoned rinds on a baking sheet and place in a preheated 400 degree for 4 minutes just to melt the cheese, but not over roasting to a brown color.
Let the sheet tray cool and then remove the heavily seasoned rinds to the platter and serve.
Beer Cheese Fondue
Yields 3 cups
“Thick and rich with three different cheeses and a touch of malty beer makes a perfect dip for vegetables and your favorite pork rinds.”
3 Tbsp. butter
3 Tbsp. flour, all-purpose
3⁄4 cup beer
1 cup milk
1⁄2 tsp. garlic powder
1/2 tsp. onion powder
1⁄2 tsp. Kosher salt
1 cup white Cheddar cheese, shredded
1 cup Mozzarella cheese, shredded
1 cup Gruyere cheese, shredded
In a large pot, melt the butter then whisk in the flour to create a roux (tip: this will thicken the sauce).
Next, pour in the beer and milk and cook over medium heat until thick, whisk constantly so the bottom of the pot will not burn and the sauce is smooth without clumps.
Remove the pot from the heat and stir in the cheese, garlic powder, onion powder and salt.
Serve hot in a small bowl on your snack platter.