Football Food

I need to post a new post quickly so that I don't have the picture of Ryan and Nikko the first thing I see when I pull up my browser. Don't get me wrong, I love the picture, but it is just too hard right now. It is such a good picture of her. Very deceiving in a way. She looks so good and like her self that it starts me down the path of questioning our decision. A path I don't need to take right now. I know it was best for her. And hard for us. I think of the line from the movie 'Shadowlands' - "The pain now is part of the happiness then". So true.

So, anyways, with the cooler weather and the start of the football season, I thought I would share a few more of my favorite recipes. (There's not much more progress on my Monkey sock.. but I do hope to finish it this weekend with all our travels).

I'll start with my Chili recipe. This is a family favorite. And a favorite of several of the kids' friends. (Right, Shana?)


Chili




1 pound ground beef
1/2 pound ground Italian sausage
1 cup chopped onion
1 14.5 ounce can petite cut tomatoes (don’t drain)
1 16 ounce can dark red kidney beans (don’t drain)
1 16 ounce can chili beans in chili sauce
1 15 ounce can tomato sauce
2 tsp. chili powder
1/2 tsp. basil





1. Sauté beef, sausage, and onion. Drain fat.
2. Stir in remaining ingredients. Simmer for awhile.
3. Add 1 stick (large link) of Louis Rich low-fat Turkey Sausage(found near the bacon) sliced thin and then in halves.


Now the real game ticket is to serve this over rice. Really. Over rice. Try it! You can also garnish it with sour cream; shredded cheese; jalapeno's; green onions etc.. Oh, and cornbread rolls go perfect with this!

* I almost always double or triple this recipe. It freezes great. When I do that, I throw in an extra small can of petite cut tomatoes.


This will be double recipe day. Afterall, there is lots of football ahead! And football=food.

This is a recipe some of my dear friends 'stole' when they were catering back in high school. I think the original recipe was secretly written on a napkin or toilet paper or something. I don't know, Cheryl & Nae - do you think it's ok almost 30 years later to post this???


Praline Bars



1 cup brown sugar

1 cup butter

chopped pecans

graham crackers

6-8 Hershey chocolate bars


1. Bring butter and brown sugar to a boil and let cook for a while.
2. Line a jelly roll pan with foil and lay graham crackers in a single
layer on the foil.
3. Pour butter & sugar mixture over the graham crackers.
4. Sprinkle chopped pecans over the butter & sugar mixture.
5. Put in 350 degree oven until it bubbles. Remove from oven.
6. Place 6 - 8 Hershey bars over top. Let stand a few minutes and
then spread the chocolate smooth.
7. Refrigerate until cool.
8. Remove bars from pan and take off foil.
9. Cut into bars with large knife on a cutting board. Store in refrigerator.



I made these bars yesterday for the BUNCO group I am in once a month on Thursday night. It was actually our first meeting last night. We had a great time. Julie was the first one to get a REAL BUNCO, so she got to wear this beautiful tiara. It wasn't hers for long, but she did don it several times over the course of the evening. My friend Karen actually stole the crown several times and ended up winning the 'Most Bunco' prize with 4 real BUNCOS. Sadly, I never once wore the crown. Maybe next time.








Of course, Sumo recommends just grabbing a good ole raw hide bone to gnaw on during the game. One bone should last you through most of the Sunday games! (If you chew sparingly!)













Steve has the day off and we are off to spend the day away. Not sure where all we'll go. We will end up with a visit to Kirstin. Yes. The Chipotles is open now! It just may be the Fast Food Therapy I need. Yum!

Until Next Time...