Easy Football Recipes

Easy Football Recipes

Easy Thanksgiving Recipes

Break out the sweatpants!  Once again, it’s time to stuff our faces and expand our waistlines on this wonderful American holiday we call Thanksgiving Day.  Although turkey and football are the stars on Thanksgiving, I enjoy the variety of delicious side dishes and deserts that for some reason are only made this time of year.

The one drawback to the “second fiddles” of turkey day is allotting enough time to make everyone’s favorite dish.  I try to make all my recipes as quick and easy as possible to cut down on the stress in the kitchen, while still providing a delicious meal.  Here are a couple quick and easy Thanksgiving recipes that I hope you will try.

 

 

 

Baked Mashed Potatoes

 

What you need:

 

3 lbs (9 -10 medium) gold, yellow or russet potatoes, peeled

4 T butter

8 oz package cream cheese, softened

12 oz or 11/2 c sour cream

salt to taste

black pepper to taste

 

What you do:

 

Preheat oven to 350 degrees.  Quarter potatoes and boil in salted water until fork tender but not mushy; drain.  Place potatoes in a large bowl with 2 T of butter and mix with hand mixer until fairly smooth.  Add sour cream, cream cheese, salt and pepper and mix until well blended.

Spray a large casserole dish with nonstick spray.  Add potatoes and dot with remaining 2 T of butter.  Bake for 30 minutes uncovered; serve.

 

 

Cranberry Sauce

 

What you need:

 

12 oz bag cranberries

1 c water

1 c sugar

 

What you do:

 

Add sugar and water to a med sized saucepan; heat to boiling.  Add cranberries to pan and return to boil.  Reduce heat to low and cook, covered, 5-8 minutes or until cranberries burst

 

 

Easy Breezy Pecan Pie

 

What you need:

 

9 inch unbaked pie shell

1 c shelled pecans

3 large eggs

3/4 c white sugar

3/4 c light corn syrup

1/3 c butter

1/4 t salt

 

What you do:

 

Preheat oven to 350 degrees.  In a large bowl, beat eggs well.  Add sugar, corn syrup, butter and salt and beat until well mixed.  Mix in pecans.  Pour into 9 inch pie shell.  Bake for 50-55 minutes, or until top is firm.

 

 

Sweet Potato Casserole

 

What you need:

 

4 c sweet potatoes, cooked and mashed

1/2 c brown sugar (divided in half)

2 eggs, beaten

1/2 c milk

1/2 c butter (divided in half)

1/4 t salt

1/2 c chopped pecans (divided in half)

1/4 c frosted flakes, crushed

 

What you do:

 

Combine potatoes, milk, egg, salt, 1/4 c brown sugar and 1/4 c butter; blend with mixer.  Fold in half the pecans.  Pour into greased casserole pan.  Melt remaining 1/4 cup of butter and mix with remaining brown sugar.  Add frosted flakes and the remaining pecans.  Spread mixture evenly over the top of the casserole.  Bake in preheated 375 degree oven for 30 minutes, or until heated through.

About the Author

For more cooking articles, recipes and food related links, visit Easy Breezy Recipes at http://www.easybreezyrecipes.com

Easy Football Recipes Questions

Easy SuperBowl Recipes?

I want an easy recipe I can make for the SuperBowl tomorrow. Nothin too fancy just something to take. The person’s house I’m going to is making a football shaped cheeseball and I know someone else is making a dip so those are out. Suggestions??

Use frozen meatballs instead of making your own.

Sweet, Hot, and Sour Meatballs
24 servings (48 meatballs)
Prep: 20 minutes
Bake: 30 minutes

Ingredients:
3 eggs
1/2 cup fine dry bread crumbs
1/2 cup finely chopped onion
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound bulk pork sausage
1 pound ground beef
3/4 cup apple jelly
1/3 cup spicy brown mustard
1/3 cup whiskey or apple juice
1-1/2 teaspoon Worcestershire sauce
Few dashes bottled hot pepper sauce

Directions:

1. In a large bowl combine egg product, bread crumbs, onion, milk, salt, and pepper. Add sausage and beef; mix well. Shape into 48 meatballs. Place meatballs in a shallow baking pan. Bake, uncovered, in a 375 degree F oven about 30 minutes or until done (160 degree F). Remove from oven; drain.

2. Meanwhile, in a large saucepan stir together jelly, mustard, whiskey, Worcestershire sauce, and bottled hot pepper sauce. Heat and stir until jelly melts and mixture bubbles. Add meatballs, stirring gently to coat. Cook for 3 to 5 minutes or until sauce thickens slightly and meatballs are coated. Makes 24 servings (48 meatballs).

To Tote: Transfer meatballs and sauce to a serving dish; cover tightly. Transport in an insulated carrier.

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Sweet and Sassy Meatballs 
64 meatballs
Start to Finish: 30 minutes

Ingredients
1 16-ounce can jellied cranberry sauce
1 18-ounce bottle barbecue sauce
2 1-pound packages frozen cooked meatballs, thawed (32 per pound)

Directions 1. For sauce, in a large skillet stir together cranberry sauce and barbecue sauce. Cook over medium heat until cranberry sauce is melted, stirring occasionally.

2. Add meatballs to sauce. Cook, uncovered, for about 10 minutes or until meatballs are heated through, stirring occasionally. Serve immediately or keep meatballs warm in a slow cooker on low setting to serve. Makes 16 servings.

3. Make-ahead directions: Prepare as directed in Step 1. Stir in frozen or thawed meatballs. Place in an airtight container. Cover and chill for up to 24 hours. To serve, heat meatballs and sauce in a large skillet over medium heat until heated through, stirring occasionally.

4. Chipotle-Sauced Meatballs: Prepare as above, except substitute one 12-ounce bottle chili sauce for the barbecue sauce and stir in 3 to 4 tablespoons finely chopped canned chipotle pepper in adobo sauce.

5. Hawaiian-Sauced Meatballs: Prepare sauce as above, except substitute one 8-ounce can crushed pineapple, undrained, for the cranberry sauce.
**************************************…

Cranberry-Barbecue Meatballs 
Prep: 15 minutes
Cook: 4 hours on low; 2 hours on high

Ingredients
2 16-ounce packages frozen cooked plain meatballs, thawed (32 meatballs each)
1 16-ounce can jellied cranberry sauce
1 cup barbecue sauce
Directions 1. In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve meatballs with toothpicks. If desired, keep warm on low-heat setting for up to 2 hours.

3. Makes 64 meatballs

4. Cranberry-Chipotle Meatballs: Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.

5. Mexi-Meatballs: Substitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.

6. Saucepan variation: In a large saucepan combine thawed meatballs and desired sauce. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until heated through, stirring occasionally.
**************************************…

Swedish Meatballs
Start to Finish: 50 minutes

Ingredients
1 egg, beaten
1/4 cup milk
3/4 cup soft bread crumbs (1 slice)
1/2 cup finely chopped onion (1 medium)
1/4 cup snipped fresh parsley
1/4 teaspoon black pepper
1/8 teaspoon ground allspice or nutmeg
8 ounces ground beef or ground veal
8 ounces ground pork or ground lamb
1 tablespoon butter or margarine
2 tablespoons all-purpose flour
2 teaspoons instant beef bouillon granules
1/8 teaspoon black pepper
2 cups milk
3 cups hot cooked noodles
Snipped fresh parsley (optional)

Directions 1. In a large bowl combine egg and the 1/4 cup milk. Stir in bread crumbs, onion, the 1/4 cup parsley, the 1/4 teaspoon pepper, and allspice. Add beef and pork. Mix well. Shape into 30 meatballs.

2. In a large skillet cook half the meatballs at a time in hot butter over medium heat about 10 minutes or until done (an instant-read thermometer inserted into meatballs should register 160 degrees F), turning to brown evenly. Remove meatballs from skillet, reserving drippings; drain meatballs on paper towels. Measure 2 tablespoons drippings; if necessary, add cooking oil to make the 2 tablespoons.

3. Stir flour, bouillon granules, and the 1/8 teaspoon pepper into drippings. Gradually stir in the 2 cups milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Return meatballs to skillet. Heat through.
**************************************…

Antilles’s Favorite Cheese Dip
Prep: 20 min.
Cook: 10 min.

Ingredients
1 cup chopped onion (1 large)
2 tablespoons butter
1 10-1/2-ounce can chili without beans
1 10-ounce can chopped tomatoes and green chili peppers
1 4-1/2-ounce can diced green chili peppers
1/4 cup picante sauce
1/2 teaspoon cumin seed or 1/8 teaspoon ground cumin
1 pound process cheese spread, shredded
12 ounces cheddar cheese, shredded (3 cups)
Tortilla chips or large corn chips

Directions
In a large saucepan, cook onion in butter about 5 minutes or until tender. Stir in chili, undrained tomatoes and green chili peppers, undrained chili peppers, picante sauce, and cumin. Add cheeses. Stir over medium-low heat until cheeses are melted. (If desired, transfer mixture to a 3-1/2- to 4-quart electric crockery cooker; keep warm on the low heat setting.) Serve with tortilla chips or large corn chips. Makes about twenty-eight 1/4-cup servings.
**************************************…

Buffalo Wings
Prep: 20 minutes
Marinate: 30 minutes
Broil: 20 minutes

Ingredients
12 chicken wings (about 2 pounds)
2 tablespoons butter or margarine, melted
3 tablespoons bottled hot pepper sauce
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 recipe Blue Cheese Dip or Low-Fat Blue Cheese Dip
Celery sticks (optional)

Directions
1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken wing pieces in a resealable plastic bag set in a shallow dish.

2. For marinade, stir together melted butter, hot pepper sauce, paprika, salt, and cayenne pepper. Pour over chicken wings; seal bag. Marinate at room temperature for 30 minutes. Drain; discard marinade.

3. Place the chicken wing pieces on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until lightly browned. Turn chicken wings. Broil for 10 to 15 minutes more or until chicken is tender and no longer pink. Serve with Blue Cheese Dip or Ranch Dressing and, if desired, celery sticks.

4. Makes 12 appetizer servings

5. Blue Cheese Dip: In a blender or food processor combine 1/2 cup dairy sour cream,1/2 cup mayonnaise or salad dressing, 1/2 cup crumbled blue cheese,1 tablespoon white wine vinegar or white vinegar, and 1 clove garlic, minced. Cover and blend or process until smooth. Cover and chill for up to 1 week. If desired, top with additional crumbled blue cheese before serving. Makes 1-1/4 cups.

6. Low-Fat Blue Cheese Dip: Prepare as above, except substitute fat-free dairy sour cream and fat-free mayonnaise dressing or salad dressing for the regular sour cream and mayonnaise.

**************************************…

Pizza Quesadillas
9 appetizer servings
Start to Finish: 30 minutes

Ingredients
1/2 cup pizza sauce
6 7-inch flour tortillas
2 cups shredded Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese (8 ounces)
1/3 cup finely chopped pepperoni
3 tablespoons sliced pitted ripe olives

Directions
1. Spread some of the pizza sauce on half of each tortilla. Sprinkle Monterey Jack cheese atop pizza sauce on each tortilla. Top with pepperoni and olives. Fold tortillas in half; press down edges gently.

2. In a large skillet or griddle cook tortillas, 2 or 3 at a time, over medium heat about 4 minutes or until cheese melts, turning once.

3. Cut each tortilla into three triangles. Makes 9 appetizer servings.

I am a college football player, i need a shopping list for food that is healthy and cheap? and recipies PLEASE?

i need as many quick and easy recipes and food items i should buy. Please help me, i will be so greatful!

Rice and beans

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