2015-16 NFL Playoffs Guide












Wild-Card Weekend

Saturday, Jan. 9

4:35 p.m. ET – Kansas City at Houston (ESPN/ABC)

8:15 p.m. ET – Pittsburgh at Cincinnati (CBS)

Sunday, Jan. 10

1:05 p.m. ET – Seattle at Minnesota (NBC)

4:40 p.m. ET – Green Bay at Washington (FOX)


Divisional Round

Saturday, Jan. 16

4:35 p.m. ET – 3/4/5 at New England (CBS)

8:15 p.m. ET – 3/4/5 at Arizona (NBC)


Sunday, Jan. 17

1:05 p.m. ET – 4/5/6 at Carolina (FOX)

4:40 p.m. ET – 4/5/6 at Denver (CBS)



Sunday, Jan. 24

3:05pm ET – AFC Championship (CBS)


Sunday, Jan. 24

6:40pm ET – NFC Championship (FOX)



Super Bowl 50

Sunday, Feb. 7, 2016 – 6:30pm ET, CBS
AFC Champion vs. NFC Champion
Levi’s Stadium, Santa Clara, CA





Super Bowl 50 – Levi’s® Stadium

Super Bowl 50 (@superbowl50) | Twitter



Top of Page







Nothing goes better with NFL Playoff Football, than FOOD & BEER.  The 2015 FANFOOD GameDay Party Guide was created for you to serve just that and has our TOP 10 Recipes and links to over 15 websites dedicated to “Super” Food. Of course you can use all the information for this year’s NFL Playoffs. NEW! this year are some Pittsburgh themed Food and Drinks, also you will find our Top 10 Beer Cocktails if you are into the new trend.


  1. John’s Wings
  2. Crockpot Meatballs
  3. John’s Pico de Gallo
  4. Cheese and Sausage Dip
  5. John’s Championship Chili
  6. Chicago Mix Popcorn
  7. Union Square Nuts
  8. Smoked Tuna Dip
  9. Zesty Ranch Mix
  10. Homemade Guacamole


What’s great about these recipes is that you can make then all, serve them separate and/or put some of them out for a great Nacho Bar. John’s Championship Chili is perfect for this and so is the cheese sauce, pico de gallo, and guacamole.  Grab some shredded cheddar cheese, refried beans, sour cream, lettuce and sliced black olives and with the pico and guac, you got the makings of a great 7-layer dip (which you can turn into an edible football field for your Snack Stadium).



NEW for 2016!


Hot Crab Dip

Easy Moist Cornbread

Baked Pita Chips w/Fresh Hummus

Pittsburgh Chipped Ham Barbecue



Gridiron Punch

Block and Fall




Hot Crab Dip


We all know how to make a hot crab dip. Everyone has their family recipe, but does yours have cornbread in it? If if doesn’t, then this one is for you. Don’t buy the cornbread, make it yourself (see below), and reduce the amount of sugar. This dip should be savory not sweet.



6 tablespoons mayonnaise
3 tablespoons Creole mustard
1 tablespoon horseradish cream
2 teaspoons Old Bay Seasoning
1/4 cup finely chopped celery
1/4 cup finely chopped onion
Kosher salt, to taste
Tabasco sauce, to taste
1 pound fresh crabmeat
1 cup coarsely crumbled cornbread (recipe follows)
Toasts or celery sticks, for serving



Begin by mixing mayonnaise, Creole mustard, horseradish cream, Old Bay Seasoning, and finely chopped celery and onion. Season with salt and Tabasco, then stir in plenty of fresh lump crabmeat. Place this mixture in an ovenproof dish and top with crumbled cornbread. Bake in a medium-hot oven until brown and bubbly, and serve at once, with toast triangles or celery sticks for dunking. Creole mustard has a nice little kick of heat and works well in this recipe—substitute Dijon mustard if you can’t find it. Horseradish cream is sometimes labeled “horseradish cream style” or “prepared horseradish.”

Note: The crab mix can be made up to 1 day ahead—just leave out the salt until you’re ready to bake it.





Moist Cornbread

This recipe is an easy basic cornbread recipe that you can use for the crab dip above. It’s a moist, crackly-topped cornbread recipe that calls for ingredients you probably already have lying around in the fridge and pantry. It’s lightly sweetened, but you should reduce the sugar if you are using in the dip and/or mix in some corn kernels or jalapeños if you are not mixing it in with the crab.



1 1/2 cups finely ground yellow cornmeal
1/2 cup all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon fine salt
1 1/2 cups whole milk
2 large eggs
6 tablespoons unsalted butter (3/4 stick), melted, plus more for coating the baking dish




Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside.

Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine.

Place the milk and eggs in a medium bowl and whisk until the eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated. (Do not overmix.)Stir in the melted butter until just incorporated and no streaks of butter remain.

Pour the mixture into the prepared dish.Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove the dish to a wire rack and let cool for at least 15 minutes before serving.




Baked Pita Chips w/Fresh Hummus



1/2 teaspoon kosher salt
1/4 teaspoon herbes de Provence or Old Bay or Ras el hanout
3 (5-inch) pitas, sliced into 8 wedges each
1 tablespoon olive oil



Heat the oven to 400°F and arrange a rack in the middle.

Combine the salt and ras el hanout in a small bowl; set aside.

Place the pita wedges in a single layer on a baking sheet. Brush the tops with half of the olive oil and sprinkle with half of the salt mixture. Flip the wedges over and repeat with the remaining oil and salt mixture.

Bake until the chips are golden brown and crispy, about 12 to 15 minutes. Remove from the oven and immediately transfer the chips to a wire rack until completely cooled. Store in an airtight container for up to 5 days.

Note: You’ll need a pastry brush to make these chips. These pita chips can be seasoned with just about any spice blend or dried herb like thyme, herbes de Provence, or even Old Bay. Ras el hanout is a North African spice blend with sweet and floral notes and can be found at Middle Eastern grocers. For a sweet twist, use 1/8 teaspoon ground cinnamon and swap out the salt for some granulated sugar instead.


Easy Hummus



1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
1 medium garlic clove, peeled and smashed
Juice of 1 medium lemon
1/4 cup roasted tahini
1/4 cup water, plus more as needed
1 tablespoon extra-virgin olive oil, plus more to serve



Place beans, garlic, half of the lemon juice, tahini, water, olive oil, and a big pinch of salt in a food processor fitted with a blade attachment and process until smooth.

If the hummus is too thick, pulse in more water, a tablespoon at a time, until the desired consistency is reached.

Taste, adding more salt and lemon juice as needed. To serve, place in a bowl and drizzle with olive oil.

Serve with raw or roasted vegetables, pita bread, or chips. You can also use it as a sandwich spread.

Note: Make sure to buy roasted, not raw, tahini. If you’re not sure which is which, check the label for roasted sesame seeds.




Pittsburgh Chipped Ham Barbecue



2 tablespoons butter
Small onion, chopped
3 stalks celery, chopped
1 bottle Heinz chili sauce
1 1/2 Heinz chili sauce bottle’s water
2 tablespoons ketchup
1/4 tablespoon prepared mustard
1 tablespoon vinegar
1 1/2 pounds Isaly’s Original Chipped Chopped Ham



Melt butter in skillet, add onion and celery and cook until softened. Add remaining ingredients (except chipped ham) and simmer for 30 minutes.

Add chipped ham, stir until hot and serve on sandwich buns.




Gridiron Punch



18 ounces (2 1/4 cups) naturally sweetened pineapple juice, chilled
6 ounces Yellow Chartreuse, chilled
6 (12-ounce) bottles amber ale, such as Fat Tire, chilled



Place the pineapple juice and Chartreuse in a 3-quart container or punch bowl and stir to combine. Add the beer and gently stir to combine. Sweet pineapple juice and herbaceous Yellow Chartreuse work well with the malty flavors of amber ale in this beer punch. If you’re bringing this punch to a tailgate or party, mix the pineapple juice and Chartreuse beforehand and keep chilled. Add the cold beer when ready to serve.




Block and Fall

Old Overholt and Iron City Boilermaker



1 shot Old Overhol
1 Iron City Beer
old-fashioned glass



Knock back the Old Overholt and chase it with the Iron City Beer. Some folks like to depth-charge the whiskey into the beer, but no need for this. The boilermaker first turned up in 1932 in James Wiley and Helene Griffith’s Art of Mixing under the name, Block and Fall (“drink two, walk a block and fall”). “the boilermaker and his helper,” the “one and one,” the shot and the beer, make up a drink that nobody can screw up.

Old Overholt It is one of the few straight rye whiskies available at most liquor stores in the U.S. It is aged for three years and bottled at 80 proof (40% alcohol by volume). Old Overholt was originally distilled in BroadFord, Pennsylvania and was called “Monongahela” It is reputed to have been the alcoholic beverage of choice of the gunfighter and gambler Doc Holliday

The Iron City Brewing Company (also known as the Pittsburgh Brewing Company) is a beer company that until August 2009 had been located in the Lawrenceville neighborhood of Pittsburgh, Pennsylvania, USA. On June 11, 2009, it was reported that the brewery was “moving” to Latrobe, Pennsylvania. That move was recently completed and Iron City is now produced in the Latrobe Brewery that was once used to produce Rolling Rock.







Appetizers | Marinades | Rubs | Chili | Vegetables | Sandwiches

Pizza | Meats | Sauces | Breakfast | Desserts | Holiday | Drinks |

Equipment & Technique |


Chow.com Super Bowl Recipes

Super Bowl Wiki Page

Kraft Football Party Planner

Food Network Big Game Snacks

Nabisco Collections

Southern Food Super Bowl Recipes

Delish Super Bowl Recipes

Food and Wine

Pinterest Super Bowl Food ideas 1

Pinterest Super Bowl Food ideas 2

25 Super Bowl Party Appetizers 


Buzzfeed other than Wings Buffalo Apps

allrecipes.com Super Bowl recipes

Country Living recipes

Realsimple.com recipes

PBS.org recipes











click to zoom




click to zoom




 Winner =








It’s a whole new season and a whole new game. The NFL playoffs are just around the corner, and while your normal fantasy season might be over, the fantasy playoff season has just begun. That’s right, just when you thought you had to close the doors on fantasy football for eight long months, we open up the doors to NFL PlayoFF Fantasy, giving you one last shot at fantasy glory.

You can draft your fantasy football playoff team just like you did back in the summer. However, this time you are limited to the players on the NFL football playoFF rosters. Depending on the settings of your league, the further your players advance, the more points your playoFF fantasy football team scores. Most post-season leagues are total points only leagues, and don’t have head-to-head matchups like a regular season, so you don’t have to worry about having an even number of teams.

Most post-season fantasy football leagues are “contest-style” lineups, where you don’t maintain a roster, but instead, can start any player once, and only once, throughout the NFL playoffs. The winner of the league is simply the franchise with the most total points after the Super Bowl. So, there’s strategy in who you start when. If you think a particular team will lose in the first week of the playoffs, you could start a player on that team in the first playoff week. But, if you think they’ll make it all of the way to the Super Bowl, you could hold off, and not start him until later in the post-season.

One common format is to select or “draft” your roster before the start of the NFL playoffs, and keep the same players throughout. If/when an NFL team is eliminated, any players you have on that team will no longer score points for your fantasy team. So it pays to try to select the players that will play in the most games.

The most flexible style is the “free-for-all” roster format, where you and the rest of your league owners can select any player each week.

The types of NFL playoFF fantasy football games are only limited to the different websites that are hosting them. With some, you have a full set of commissioner capabilities, so you can set up your league any way that you want. Some choose more of a laid back “Pick Em” model, others choose a “Tournament” style where each manager can start a player once (or twice), and others still play a “Draft and Trade” style that mimics regular season fantasy leagues. Bottom Line: You have choices (see links below)

If you are drafting a NFL PlayoFF Fantasy Team, the main goal of the postseason draft is simple – grab the best players on the teams that advance the furthest in the playoffs. Sounds easy right? It’s not a simple as you think, you have to consider the NFL seeding rules, and how teams can be reseeded after each week. As you will read later, Home Field Advantage in the later rounds play an important role on the outcome of games.

Just like in the summer, you need to start by identifying the best players. As always, your league settings dictate who the top players will be. Get familiar with your league and rank accordingly.

For example:

  • Will you have a Live Draft or an Auto-Draft?
  • Will your league be conducting a Snake Draft or a Banzai Draft?
  • What roster requirements are being enforced by your league? Are there position restrictions?
  • What stat categories are being tracked by your league, and at what value?
  • What round multipliers have been set for your league?

Make sure you have the answers to these questions before you even come up with your team name.

Now you need to pick the right players and your strategy. Do you go with players on the highest seeded team? Do you chase stats in the Wildcard? Or do you go with players on your favorite team?


NFL playoFF Fantasy Strategies


The safest approach is to assume that the higher seed will move on to the next round. Just don’t go crazy for all the players on the #1 teams.

Sure you can ride a hot Wild Card team, but this is the hardest (and riskiest) venture to go with, as these teams typically have to play more road games en route to the Super Bowl.

You could stack players on teams with a first-round bye. Now, if you go this route you will (obviously) miss out on fantasy points from Wild Card Weekend. The upside, however, is that you lessen the risk of having your team wiped out early, plus if your league has multipliers you still get the x2 multiplier in the Divisional Round for having these players in your lineup from the get go.

But whatever is your strategy, it is most important that you be sure to check for injuries and postseason eligibility. If you squander your #1 pick or roster spot on a superstar that is injured and out for the post-season, you can wait until next year to collect your fantasy title.

Think about Home Field Advantage as you pick your teams to advance. As you plan for your Fantasy Postseason NFL draft, you should consider the historical advantages for teams that play at home during the playoffs.

Here are the relevant numbers to ponder based on games played over the last 10 years:

  • Regular Season Home Winning %: 57
  • Wild card Round Home Winning %: 57
  • Divisional Round Home Winning %: 60
  • Conference Championship Round Home Winning %: 70

As you can see, there’s nothing special about the first or second round in terms of being different from the regular season. The big difference comes into play during the Conference Championship round where the home team wins 7 out of 10 contests.

There you have it! Now you can enjoy the NFL post-season more than ever before!


Here are some NFL PlayoFF Fantasy Football links for you to use this post-season.




NFL Playoff Challenge

My Fantasy League – Playoff



RT Sports – Playoff Challenge

Masters fantasy football league – playoffchallenge


Head 2 Head – Playoff Pickem





High Heat , , , , , ,

Review are closed.

© 2020 FANFOOD, LLC, All right reserved

Designed & Developed by
SilverTree Technology