These new ideas for football fare score big points for flavor. When a game-day menu is this doable and delicious, everyone's a winner.

Grilled Cheese Sandwiches with Pepper Jelly

Makes 8 servings

Our stovetop-to-oven method means you can skip the butter and still get a crispy, gooey grilled cheese.

Preheat oven to 375 degrees. Divide 6 ounces sharp cheddar, grated (about 1 ½ cups), among 4 slices whole-wheat sandwich bread. Spread 2 tablespoons pepper jelly on 4 more slices bread and sandwich. Coat a large skillet with nonstick-cooking spray and heat over medium. Working in batches, if necessary, cook until bread is golden and toasted, about 2 minutes, flipping once. Transfer to a baking sheet and bake until cheese is melted, about 3 to 5 minutes. To serve, cut into sticks or triangles.

Peel-and-Eat Shrimp

Makes 8 servings

In a large pot of boiling salted water, cook 2 pounds shell-on large shrimp, shells split up the back and shrimp deveined, until opaque throughout, about 4 to 5 minutes. Drain and transfer to a bowl. Add 2 teaspoons unsalted butter, melted, and 2 teaspoons Old Bay Seasoning and toss to coat. Serve warm.

Honey-Chipotle Turkey Meatballs

Makes 8 servings

1. Preheat oven to 375 degrees. In a medium bowl, mix together 1 ½ pounds ground turkey, 1/2 yellow onion, diced small, 2 garlic cloves, minced, 1/2 teaspoon fine salt and 1/4 teaspoon ground pepper until combined (do not overmix). Form into 16 meatballs. In a small bowl, stir together 2 tablespoons honey, 1 to 2 tablespoons chopped chipotle chilies in adobo sauce and 2 teaspoons cider vinegar.

2. In a large ovenproof skillet, heat 1 tablespoon extra-virgin olive oil over medium-high heat. Add meatballs and cook until browned on all sides, about 10 to 12 minutes. Transfer skillet to oven and bake 5 minutes. Remove from oven, pour honey mixture over meatballs and swirl skillet to coat; bake until liquid is reduced and meatballs are cooked through and glazed, about 5 minutes, swirling halfway through.