Fall is upon us, which as Tuscaloosa residents naturally means football season is here! If you're in search of some new recipes for long Saturday's watching the games, Shelley Thetford is sharing a few of her favorites.
Crockpot Football Dip
½ lb sausage
½ lb ground chuck or sirloin
1 block of cream cheese
1 block Velveeta cheese
1 packet of Old El Paso taco seasoning
1 can of Rotel
Brown both meats and place in crock pot. Dump all of the above ingredients into the crockpot and allow to melt together. Stir until consistency is melted and serve. Turn crockpot on warm or low. Serve with Fritos or tortilla chips.
Buffalo Chicken Dip
1 block cream cheese
½ cup Franks Redhot Buffalo Wing Sauce
½ stick butter, melted
2 cups shredded chicken (I️ use rotisserie)
-optional: Marie’s Blue Cheese Dressing
Mix all together and place in oven until melted or bubbly and serve with Fritos.
½ cup butter, melted
½ cup brown sugar
club crackers or saltines
1 tsp vanilla
-optional: slivered almonds
Preheat oven to 325°. Place crackers on parchment paper lined cookie sheet. Melt butter and mix in brown sugar in saucepan. Boil for 1 minute, remove from heat, and add 1 tsp vanilla
Drizzle sauce over crackers and cover with slivered almonds. Bake for 8-10 minutes until they are brown. Remove from pan and let cool on parchment paper.
* I️ make half with no almonds with my family having a nut allergy and they are just as good! *