Monday, October 26, 2015

Are you ready for some football... food


















Fall is in the air.  Football is on TV.  It must be October.

A typical football Saturday at our house consists of Emma running around in her Auburn cheerleading uniform screaming, "Go Tigers!!!"  Sage is planted in front of the TV, and if i'm not at the store, I'm normally cooking.

After all, you can't have football without food!

One of our favorite fall weather foods is chili.  I put it in the crock pot in the morning and before long the aroma is wafting through every room of the house!  (Actually, I sometimes can't wait until fall to cook it.  Sage says I cook it way to early.  Of course, he still cleans his bowl.)

There are lots of ways to make chili.  Here's my recipe:

Big-Batch Chili
4 pounds ground chuck
2 medium onions, chopped
1 green pepper chopped
2 garlic cloves, minced
3 (14 1/2-ounce) cans diced tomatoes, drained
4 (8-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1/4 cup chili powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1 bay leaf

Cook ground chuck in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain.  Place meat in a 6-quart slow cooker; stir in onions, next 12 ingredients.  Cook, covered, at HIGH 5 to 6 hours or at LOW 6 to 8 hours.  Remove and discard bay leaf.  Serve with desired toppings.

I also love making appetizers to snack on during the game.  Two of my favorites are Hot Bacon & Swiss Dip and Jalapeño Popper Dip.  Both are easy and delicious!

Hot Bacon and Swiss Dip
8 oz. cream cheese
1/2 cup mayo
1 cup grated Swiss cheese
2 tablespoons chopped green onions
6 slices bacon, cooked and crumbled
Crushed Ritz crackers

Mix cream cheese, mayo, cheese, and onions.  Transfer to a dish.  Top with bacon and crackers.  Bake at 350 degrees for 15-20 minutes or until bubbly.  Serve with wheat thins.

Jalapeno Popper Dip
8 oz. cream cheese
1/2 cup mayo
1/2 cup cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
4 oz. sliced jalapeños, drained
2 jalapeno peppers, chopped
1/4 cup panko bread crumbs
1/4 cup Parmesan cheese, grated

Mix the cream cheese, mayo, cheddar cheese, Parmesan, and jalapeños in a bowl and pour into a baking dish.  Mix the panic bread crumbs and Parmesan cheese and sprinkle over dip.

OK, now I'm hungry!  I don't know if I can wait till Saturday.  We may be having mid-week apps.  I'm sure Sage will be fine with that considering he loves ALL food!  

What are your favorite game day recipes?

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