Go Hogs Go!! WPS!
I know that our football team is hurting but I will always be a fan. ❤️🐗
Blessings.
Category: football
Competition
Today is the day, in my house anyway, of the LSU and Arkansas football game.
We are a house divided today…
Go HOGS Go!!
Parmesan Crisps
David and love crunchy snacks, but since my surgery, I need to have snacks that have substance. Protein is key, and we have loved Cheese Whisps but those are costly and don’t last very long.
I decided to try my hand at making these fresh at home (again). I microplaned the parmesan cheese (grocery store brand – nothing expensive) instead of grating it as it made it a fluffy shred.
Placed the cheese into two strips on my cookie sheet (with either parchment or silpat). 
Bake at 400 degrees for 10-12 or until golden and bubbly.
Let cool, and break or cut into chunks.
A little bit of work for a lot of yummy pay off. Super crispy and great flavor. And the bonus is that I know it is all cheese – nothing added.
Blessings.
Dips
Last week was our first football Saturday, and I made some dips for the day.
I have made these dips before, but wanted to talk about them separately again here. All three are simple and use mayo. 
The middle dip is pimento cheese with 2 cups of shredded cheddar, 1 small jar of chopped pimentos with juice, a pinch of crushed red pepper, 1 teaspoon of ground mustard, and about a cup of mayo. I do the mayo last as the juice and cheese dictate how moist it will be. 
Artichoke and crab dip: 1 can artichokes in water – chopped, 2 cans of crab meat-drained (whatever kind of crab that is your preference), ground pepper, 1 cup of parmesan (and more to cover the top), lemon juice and about a cup of mayo. Again, I add the mayo at the end and may or may not use the entire cup. Mix together, sprinkle extra cheese on top, and bake at 350 degrees for 30-35 minutes or until cheese is golden brown on top.
And my favorite at the moment is Million Dollar Dip as you mix it together and serve at room temperature. Nothing to heat, and still creamy. It has a cup of the following: slivered almonds, chopped green onions, shredded cheddar cheese, chopped-crispy bacon and mayo. Super simple and so yummy.
You can serve all of these with pita chips, tortilla chips, celery, , sliced bell peppers, cucumbers or toasted baguettes. Really anything or nothing at all. 
Fall, Saturday’s, football, and dips–can’t get any better. Well, maybe with a cookie or two?
Do you have a go to recipe for football or Fall? Share!!
Blessings.
September
This month means a lot in different ways for all of us. For me, it is the beginning of College Football.
College Football started this past Thursday (officially) although for us it was Saturday. Loved being able to spend time with friends earlier in the day, and then to have time to make snacks/dinner for the family was really wonderful. 
I made my pimento dip, million dollar dip and crab and artichoke (hot) dip. It was so yummy! I hated having to turn on the oven with it being 90 plus degrees outside. I haven’t made the crab artichoke dip in a long while. I don’t always seem to make it the same way…what we have on hand I suppose. 
College Football is almost like a religion in the South. I have missed it so…
Blessings!
Buffalo Chicken Dip
My girlfriend Beth shared this recipe with me a couple of years ago on one of our couple trips. I loved this!! It was game day on Saturday, and we have to have some sort of football food, right? So I made this.
Ingredients:
1 can of chicken (large)
8 ounces of cream cheese, softened
1/2 cup ranch dressing
1/2 cup BBQ Sauce
1/4 Frank’s Red Hot Wings sauce
1 cup of finely shredded sharp cheddar cheese
Mix all of the ingredients (but not the cheddar cheese) in a bowl until blended and the cream cheese is thoroughly mixed in.
Place into a baking dish, and bake at 350 degrees for 20-25 minutes or until the mixture is hot and bubbly. Place the cheddar cheese on top, and return to the oven until the cheese topping melts.
Let set for about 5 minutes, and serve. You can use tortilla chips or Frito’s – a chip that is sturdy to hold the dip. Most of the time I use Scoops, but we didn’t have any.
My plate with a 1/4 of a hamburger as well, because I can’t just have buffalo dip. This mixes up effortlessly, and everyone loves it.
What is your favorite game day food?
Blessings!
Game Day!
LSU and Arkansas game day!
Go HOGS!!
Blessings!
Sausage Cheese Balls
My supervisor brought in some of these sausage cheese balls to share, and oh my, I loved them. Original recipe at Plain Chicken.
Cream Cheese Sausage Balls
(Printable Recipe)
1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded
Preheat oven to 400F.
Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
Plain Chicken’s advice to use the mixer with the dough hook attachment was the best ever! It didn’t over mix making it tough. They were blended, and completely mixed.
I froze half of the mixture. These were creamy, moist, and had a bit of a kick due to the hot sausage (used Jimmy Dean’s Hot). I loved the original recipe of the sausage balls without the cream cheese, but these are so much better.
Pigs in a Blanket
Saturdays are football days, and even with my weight loss surgery I still like to have not so great for me food. Pigs in a Blanket are yummy, little snack bites that are really easy to make. One container of crescent rolls, and a package of lil’ smokies. Roll out the dough, and press the seams together, then cut into smaller strips. Place the sausage in the middle and roll. Bake at 400 degrees for about 20-25 minutes or until done. 
My plate with some of the ones with not a lot of bread on them. Had to have them with Dijon mustard. David loves his with Ketchup. Satisfied my craving, and on the cool day, something warm.
What are your go to snacks for Fall?
Blessings.
Pimento Cheese
Yes, pimento cheese. Football season begs for pimento cheese. At least in my house. I used to make it a lot. And, then stopped.
Forgot to take pictures of the process, but:
2 blocks of cheddar cheese (sharp, mild or medium), coarsely shredded
1 jar of chopped pimentos (or can get whole or sliced and chop them)
1 Tablespoon ground dry mustard (an absolute must have)
Ground pepper to taste
Red chili flakes or Tabasco to taste
Mayonnaise – to taste (about 1/4 cup for a creamy texture)
Mix everything together, and chill for about 30 minutes to let the flavors blend. Serve with crackers or pita chips or chips. Eating from a spoon optional.
Blessings.
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