Football is my favorite spectator sport, and football season is my favorite time of year. Among my family and friends, football watching rarely involves gourmet food, rather, simple crowd pleasers. These popular recipes are always well accepted and appreciated.
Chocolate Chip Ball
Ingredients:
8 ounces cream cheese, softened
0.5 cup butter, (no substitutes), softened
0.25 teaspoon vanilla extract
0.75 cup confectioners' sugar
2 tablespoons brown sugar
0.75 cup miniature semi-sweet chocolate chips
0.75 cup finely chopped pecans
chocolate graham crackers
Directions:
In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add the sugars to the mixture, and beat until combined. Stir in the chocolate chips. Cover and refrigerate for 2 hours. After two hours, place the cream cheese mixture on a large piece of plastic wrap, and shape it into a ball. Refrigerate for at least 1 additional hour. Immediately prior to serving, roll the cheese ball in the pecans. Serve with chocolate graham crackers.
Nuts and Bolts
Ingredients:
2 8-ounce packages cheese crackers
3 to 4 cups mixed nuts, to taste
1 cup pecans
4 cups freshly popped corn
2 8.5-ounce packages sesame chips
2 15-ounce cans coconut chips
6 ounces pretzel sticks
1 cup margarine, melted
1 teaspoon salt
0.5 teaspoon garlic salt OR 1 clove garlic, crushed
1 teaspoon curry powder
dash of hot pepper sauce
1 tablespoon Worcestershire sauce
Directions:
In large roasting pan, combine crackers, nuts, pecans, popped corn, sesame chips, coconut chips, and pretzels. In separate bowl, mix butter, salt, garlic, curry powder, hot pepper sauce, and Worcestershire sauce together, and drizzle over snack mixture, tossing to coat. Bake at 250 degrees for 1 hour, stirring at 15 minute intervals. Spread mixture on paper towel to cool. Store in tightly-covered cans or jars. Makes 20 cups.
From I'll Cook When Pigs Fly...And They Do In Cincinnati, the cookbook of the Junior League of Cincinnati
Ranch Rolls
Ingredients:
8 ounces softened cream cheese
8 ounces sour cream
1 package dry fiesta style ranch dressing mix
1 cup chunky salsa
1.5 cups shredded cheddar cheese
10 10-inch flour tortillas
Directions:
In a medium bowl, mix the cream cheese, sour cream, ranch mix, salsa, and cheddar cheese. Spread the mixture evenly onto the tortillas. Roll the tortillas, and chill them in the refrigerator. To serve them, slice the rolled, chilled tortillas into 0.75 inch slices and arrange on a large platter.
