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Hearty Gameday Apps & Snacks

Hearty Gameday Apps & Snacks Proceed with caution: Cheesy, meaty and perfectly sauced, these recipes are sure to fill your bellies and indulge your taste buds.

Are you a fan of loaded fries? What about hot pockets? Crack bread? We’ve rounded up all your sports-bar and concession-stand favorites that you can easily make in your own kitchen! Moore’s Original Buffalo Wing Sauce stars in most of these recipes, but Moore’s Creamy Ranch Buffalo Sauce makes a guest appearance in the crack bread recipe. Plus, don’t forget to add more heat with our NEW Hot Sauces! Happy snacking!

Buffalo Chicken Hand Cut Fries by Dixie Chik Cooks
2 potatoes, washed and cut into fries
2 tbsp canola oil
2 tbsp Feiny's Veggie Rub3 cups shredded rotisserie chicken
3/4 cup Moore's Buffalo Sauce, plus more for drizzling
1 tomato, diced
2 green onions, sliced into scallions
Blue cheese dressing
Blue cheese, crumbled
  1. Preheat oven to 425 degrees.
  2. Toss potato wedges with oil and spice rub.
  3. Arrange on a baking sheet sprayed with nonstick spray and bake for 12-15 minutes, until brown, flipping halfway through.
  4. Toss chicken and buffalo sauce together in a mixing bowl.
  5. Top fries with chicken, blue cheese dressing, tomatoes, scallions and drizzle with buffalo sauce and additional blue cheese.
Sweet-and-Spicy Harissa Popcorn
Vegetable cooking spray
Parchment paper
8 cups popped plain popcorn (from 1/2 cup kernels)
3/4 cup dry roasted peanuts
3/4 cup sugar
2-3 Tbsp Harissa Hot Sauce
3 Tbsp unsalted butter
1/2 tsp baking soda

  1. Preheat oven to 300° and line a rimmed baking sheet with parchment paper. Lightly coat parchment and a large bowl with nonstick spray. Add peanuts to the bowl.
  2. Bring sugar and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10-12 minutes.
  3. Remove from heat and stir in Harissa Hot Sauce and butter. Return to a boil and cook another 3 minutes. Remove from heat and stir in baking soda. Pour caramel mixture over popcorn and toss with large spoons until coated.
  4. Spread out popcorn onto the prepared baking sheet. Bake 15-20 minutes, pausing halfway to mix.
  5. Let cool and serve!
Creamy Buffalo Chicken Pockets
2 packages Pillsbury Crescent Dough Sheet
2 cups white meat Rotisserie Chicken, roughly chopped
1/2 cup of softened cream cheese
3/4 cup of Moore’s Original Buffalo Sauce
1 cup mozzarella cheese, divided in half

  1. Preheat oven to 375°.
  2. Cut dough into 6 sections and set aside.
  3. In a bowl, mix chicken, cream cheese and Moore's Original Buffalo Sauce together.
  4. Take one half of the mozzarella cheese and sprinkle about 1 tablespoon onto one side of dough.
  5. Add 1 tablespoon of chicken mixture.
  6. Fold over and press dough edges together.
  7. Sprinkle leftover cheese on top of each pocket.
  8. Bake for 13-15 minutes or until lightly browned.
  9. Remove from oven and cool for 5 minutes.

Buffalo Ranch Crack Bread
1 loaf round Artisan bread
1 block (8-12 ounces) mozzarella cheese, thinly sliced
1 stick butter
4 Tablespoons Moore's Creamy Ranch Buffalo wing sauce
1 bunch scallions ends, removed and chopped
  1. Preheat oven to 350°.
  2. Cut the loaf length-wise and width-wise. Do not cut all the way to the bottom. Stuff the bread with cheese.
  3. In a medium bowl melt butter in the microwave for 30 seconds. Add Moore's Creamy Ranch Buffalo Wing Sauce and scallions. Stir to combine. 
  4. Brush buffalo mixture all over bread. 
  5. Tent the bread with aluminum foil and bake for 15 minutes.
  6. Remove foil and bake another 10 minutes.
  7. Serve hot.

Buffalo Cheeseburger Stuffed French Bread by Dixie Chik Cooks
1 loaf French bread, hollowed
1 lb. Ground round
2 tbsp. Moore's Original Marinade
1 1/2 cups Cabot Alpine White Cheddar, shredded (divided)
Green onions, chopped
Moore's Buffalo Sauce
  1. Preheat oven to 400 degrees.
  2. Brown ground beef with marinade; add 1/2 cup cheese and stir to combine.
  3. Stuff hollowed bread with beef mixture and top with remaining cheese, onions and drizzle with buffalo sauce.
  4. Bake for 20 minutes, or until cheese has melted and bread slightly brown around the edges.