Cookies designed to resemble team jerseys with the school logo were a popular treat on parents weekend this fall at Boston College.

Commemorating perhaps the biggest victory in school history, GSU’s stunning 26-20 upset of the powerhouse Florida Gators in 2013, these sliders incorporate Boston butt brined in “Gator Juice” (pickle juice) and are topped with a barbecue sauce spiked with orange juice that must be sourced from Florida, according to recipe directions.

The Big 12 Dip came about as a result of the dining team looking for a higher end twist to the classic seven-layer dip. “Once we started adding ingredients, we realized we had 12 components, so naturally we dubbed it ‘The Big 12 Dip,’” says Janna Traver, executive chef-catering for KU Dining Services. The name reflects the Big 12 Conference, of which KU is a member.

This premium bratwurst is featured as part of a brat bar in UM’s East Quad dining hall to give students the opportunity to customize this traditional game-day favorite during the football season.

“Tuffles” are named in honor of NCSU mascot Tuffy and are served in Tuffy’s Diner in the school’s Talley Student Center. The treats are made in a waffle mold that can turn out a lot of different versions of the treats throughout the year, with the cinnamon and pumpkin version perfect for fall and football season.

A game-day favorite at Sloopy’s Diner on the OSU campus is this beefy treat made from farm-raised beef and flavored with honey, tamari, rosemary, salt and course ground pepper.

At every OSU home football game, thousands of fans wait outside the Student Union in anticipation of the traditional Spirit Walk in which the OSU Marching Band escorts the entire football team and coaching staff as they walk from the Union to Boone Pickens Stadium. Before or after the Spirit Walk, Cowboy fans and families can stop by Red Earth Kitchen (located inside the Student Union) to enjoy this signature brisket sandwich with homestyle sides like potato salad and baked beans. The meat is smoked for 13 hours by Country Barbeque Co., a self-branded concept found only on the OSU campus.

When the SJSU Spartans took the field against the Fresno State Bulldog on Oct. 7 for the annual homecoming game, the school’s Street Eats food trucks provided a Street Eats Truck Feast with the three vehicles each serving a different “Devour the Dogs” themed menu item, including this doggy in a blanket, an all-beef hot dog wrapped in scratch-made pizza dough from campus dining services provider Spartan Shops’ Bricks Pizza station topped with chili, cheddar cheese and white and green onions.

Named after iconic retired coach Frank Beamer, the all-time winningest coach in Virginia Tech football history, the Fantastic Frank is a grilled chicken sandwich served with roasted red pepper strips and provolone cheese and topped with mesclun lettuce mix and pesto mayonnaise and served on an inverted focaccia bun that is heated in a panini press until golden and crispy. Last year, Dining Services sold 51,676 Fantastic Frank sandwiches and Director of Dining Services Ted Faulkner says his team is on track to surpass that record this year. Beamer was head football coach at Virginia Tech from 1987 until his final game in 2015. He remains engaged and active in his alma mater as special assistant to the athletic director.

Since joining the Big XII conference in 2012, WVU has celebrated a new level of competition and national exposure, so WVU Dining’s Chef Troy King put together the Big XII Burger, featuring a 12-ounce patty with 10 ingredients inspired by each of the conference’s 10 teams. The school’s Café Evansdale serves the Big XII Burger as a special during the fall as football season kicks into high gear.

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A partnership between Seminole Dining at FSU and the Hyppo Gourmet Ice Pop Co. in nearby St. Augustine has resulted in the Garnet and Gold Gourmet Ice Pop for both the campus and in concessions at Doak Campbell Stadium.