4 cups Cocoa Krispies Cereal
4 cups mini-marshmallows
3 tablespoons butter
vanilla frosting


Begin by melting the butter in a large pot over medium heat. Add marshmallows and heat until melted and smooth. Be sure not to burn the mixture.

Add krispy cereal and mix until incorporated.

Let cool for approximately 1.5 hours.

Roll a compact ball slightly larger than a golf ball of the mixture and then press flat on parchment paper.

Form into football shape.

Once cool, Use a small icing tip to add frosting to the treats for the details and laces of the football.


Recipe and Image from That's What Che Said



1 can of Pillsbury Crescent Rolls
1 cup shredded Cheddar Cheese
1-2 Tbsp diced Jalapenos
5 slices crisp bacon, diced/crumbled
4 oz cream cheese, room temperature


Preheat oven to 350 degrees.

Mix cream cheese, bacon and jalapenos together in a small bowl and set aside.

Roll out crescent roll dough and lightly press seems together to form a sheet.

Layer ingredients evenly on the dough, reserving about 2 Tbsp of cheddar, and roll lengthwise.

Cut into 3/4" slices and place 2" apart on a foil lined cookie sheet.

Top with reserved shredded cheddar, if desired.

Bake for 9-11 minutes, or until bread begins to brown.

Allow to cool slightly before plating and serving.

Recipe and Image from Yellow Bliss Road



48 Tater Tots, frozen
1 lb. Ground Beef
½ c. Onion, finely diced
Salt and Pepper to taste
2 Tbsp. Mayonnaise
2 Tbsp. Mustard
2 Tbsp. Ketchup
2 Tbsp. Pickle Relish
1 c. Cheddar Cheese, shredded
Mini Pickles for garnish

Special Sauce

½ c. Mayonnaise
4 Tbsp. Pickle relish
2 Tbsp. Yellow mustard
1 tsp. White wine vinegar
1 tsp. Paprika
1 tsp. Onion powder
1 tsp. Garlic powder 



Preheat oven to 425°F.

Brown ground beef in a skillet over medium high heat. Once meat has browned drain the grease then add beef and onions back to the skillet and cook until softened.

Add mayonnaise, mustard, ketchup, and pickle relish to the ground beef and stir to combine. Salt and pepper to taste.

Grease a mini muffin pan and place three tater tots in each cup. Bake for 10 minutes.

After 10 minutes remove the muffin pan from the oven and use a tamper to press the tater tots down into each cup. This will create a tater tot cup.

Fill the tater tots will the ground beef mixture and top with cheddar cheese.

Place the tater tots back in the oven and cook for another 15 minutes.

Remove the cheeseburger tots from the oven and let cool for 5 minutes before removing them from the muffin pan.

While the cheeseburger tots cool mix together all of the special sauce ingredients.

Drizzle the special sauce over the cheeseburger tots and top with mini pickle slices.

Recipe and Image from Homemade Interest



12 ounces softened cream cheese
8 ounces shredded cheddar cheese
1 package ranch seasoning
1 cup finely chopped bacon (1 pound bacon)
1 tablespoon parsley
pretzel sticks


Add the softened cream cheese to a medium bowl and smooth with a spatula or a hand mixer. Add the cheddar cheese and ranch seasoning and mix until combined.

In a small bowl, combine the bacon and parsley.

Use a melon baller to scoop out a ball of the cheese mixture. Use your hands to make sure it is in a ball and then roll it in the bacon mixture. Set aside.

Repeat until all of the cheese balls are made.

Place a pretzel stick in the middle of each cheese ball and serve.

Recipe and Image from Honey and Birch