After a record-setting, sweltering summer, fall has finally arrived in Oklahoma. With the cooler weather comes football and, of course, tailgating. Whether you’re planning to party before, during or after the Missouri game this weekend, Sooner has compiled its favorite game day recipes.

Pepperoni Bread (Crimson)

1 (1 pound) load frozen bread dough, thawed

1 egg, beaten

4 ounces sliced pepperoni

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1 ½ tablespoons Italian seasoning

1. Preheat oven to 375 degrees. Lightly grease a baking sheet.

2. Roll bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough long ways and pinch seam to seal. Place, seam side down, on prepared baking sheet.

3. Bake in preheated oven for 40 minutes, or until golden.

White Chicken Chili (Cream)

1 tablespoon vegetable oil

1 onion, chopped

3 cloves garlic, crushed

1 (4 ounce) can diced jalapeno peppers

1 (4 ounce) can chopped green chile peppers

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon ground cayenne pepper

2 (14.5 ounce) cans chicken broth

3 cups chopped cooked chicken breast

3 (15 ounce) cans white beans

1 cup shredded Monterey Jack cheese

1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne pepper. Continue to cook and stir the mixture until tender, about three minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.

2. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

First and Ten Cheesy Sausage Dip

1 (16 ounce) package ground Italian sausage

2 pounds Velveeta cheese, cubed

1 (16 ounce) jar chunky salsa

1 tablespoon fennel seed, crushed

2 teaspoons garlic powders

1 teaspoon anise seed, crushed

¼ teaspoon dried basil

1. In a skillet, cook and crumble sausage until no longer pink; drain. Place remaining ingredients into a large crock-pot and heat until cheese is melted, stirring occasionally.

Touchdown Chocolate Peanut Butter Cheese Ball

1 (8 ounce) package cream cheese, at room temperature

1 cup powdered sugar

¾ cup creamy peanut butter

3 tablespoons packed brown sugar

¾ cup milk chocolate chips

¾ cup peanut butter chips

Graham cracker sticks, Teddy Grahams, apple slices

1. Beat cream cheese, powdered sugar, peanut butter and brown sugar in a large mixer bowl until blended.

2. Spoon onto a large piece of plastic wrap. Bring up all four corners and twist tightly forming into a large ball shape.

3. Freeze for 1 ½ hours or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.

4. Place ball on serving dish, cover and freeze for two hours or until almost firm. Serve with graham cracker sticks, Teddy Grahams or apple slices for dipping or spreading.