Good Recipes: Gameday Goodness

Submitted by Lauren Scott, Birmingham, Alabama:

You will be the winner of the tailgate party with this perfect, fall-weather football season recipe! War Eagle!

Ingredients:

• 2 lb frozen diced hash browns
• 1 packet of ranch seasoning
• 2 cans of cream of chicken soup
• 1 packet of real bacon bits
• 1 block (8 oz) cream cheese
• 2 cups shredded sharp cheddar cheese
• 32 oz chicken broth
• Garlic powder and black pepper, to taste

Directions:

1. Add all ingredients to a crockpot and mix well.
2. Cook on high for 4 hours or on low for 6-8 hours.
3. Top with sour cream, chives, and extra shredded cheese. Voila!

Submitted by Miranda Vandiver:

This is my family’s gameday favorite. It’s not a Vandiver party if we don’t have the cheese dip!

Ingredients:

• 1 block sharp cheddar cheese
• 1 block cream cheese
• 2 blocks Velveeta cheese
• 2 cans of Ro-tel, your choice of flavor
• 2 packs of taco seasoning
• 1 ½ lbs ground beef
• Optional: 1 block of pepper jack cheese for a spicy version
• A splash of milk, if needed

Directions:

1. Cook the ground beef in a skillet until browned. Drain the grease.
2. Add all ingredients, including the cooked meat, to a crockpot.
3. Cook on low, stirring occasionally, until all the cheeses have melted and the dip is smooth. If the dip is too thick, add a small splash of milk.
4. Serve warm from the crockpot with your choice of tortilla chips or tortillas.

Submitted by Rebecca Fields, Cullman, Alabama:

This recipe is special to my household. My 7-year-old son loves to help me make it before the games on weekends!

Ingredients:

• ½ lb ground beef
• ½ lb sausage
• 1 packet of taco seasoning
• 16 oz block of Mexican Velveeta cheese, cubed
• 1 can nacho cheese sauce (like Rico’s)
• 1-2 cans Ro-tel, mild or hot
• ¾ cup shredded pepper jack cheese
• ½ cup milk
• Toppings: Pico de Gallo, sour cream, salsa
• Tortilla chips for serving

Directions:

1. Brown the ground beef and sausage together on the stove. Drain the grease.
2. Add the taco seasoning and a little water to the meat and stir to combine.
3. In a large pot or crockpot, combine the meat mixture with the Velveeta, nacho cheese sauce, Ro-tel, pepper jack cheese, and milk.
4. Cook over medium heat, stirring often, until all the cheese is melted and the dip is heated through. If using a crockpot, keep on the warm setting.
5. Serve with your favorite tortilla chips and toppings.

Submitted by Tracy A. Simmons:

Ingredients:

• 1 can black beans, drained and rinsed
• 1 bag frozen sweet corn, thawed
• ¼ cup apple cider vinegar
• ¼ cup sugar
• Juice of 1 lime
• ½ cup chopped fresh cilantro
• 1 bunch of green onions, chopped
• 1 container of feta cheese
• ⅓ cup extra virgin olive oil
• Salt and pepper, to taste

Directions:

1. In a large bowl, combine all ingredients.
2. Mix well and refrigerate overnight for the flavors to meld.
3. Serve with Fritos Scoops.

Submitted by Schiela R. Peña, Indianapolis, Indiana:

This is my “go-to” dip when we are having a big group over or my boys are craving it. It can easily be thrown together in the crockpot and cook down while you are working on other things

Ingredients:

• 1 large can diced stewed tomatoes (or Ro-tel)
• 1 can chopped green chilies
• 1 (16 oz) jar of salsa
• 1 small onion, chopped
• 3 cloves of garlic, chopped
• 1 lb ground beef (or chorizo)
• 1 large box (32 oz) Velveeta, cubed

Directions:

1. Place the ground beef, chopped onion, and garlic in a large skillet. Cook until the beef is no longer pink. Drain the grease.
2. Transfer the cooked meat mixture to a crockpot.
3. Add all remaining ingredients to the crockpot.
4. Cook on low, stirring occasionally, until the cheese is completely melted and all ingredients are combined.
5. Serve warm with tortilla chips.

Submitted by Niasha Roberts, Winter Park, Florida:

I started with a baked macaroni and cheese recipe I found online one Thanksgiving and had to modify it through many rounds of experimentation and taste tests of the pickiest eaters! I’ve now used this for the last six years, and it’s one of my go-to dishes for potlucks and family get-togethers. With only four ingredients, people always think it’s more complicated than it is!

Ingredients:

• 1 box (16 oz) elbow pasta
• 12 oz heavy cream
• 1 large block (32 oz) Velveeta cheese
• 1 bag (2 cups) shredded cheddar cheese

Directions:

1. Cut Velveeta into small chunks and add it to a medium saucepan with the heavy cream. Slowly melt the cheese and cream on medium-low heat, stirring frequently.
2. While the cheese is melting, cook the macaroni in a separate large pot according to the directions on the box.
3. When the noodles are done, drain and rinse them in cold water, then return them to the pot or a large mixing bowl.
4. Once the cheese and cream have blended into a smooth sauce, pour it over the noodles and mix well.
5. Add 1 ¾ cups of the shredded cheddar cheese and mix thoroughly.
6. Pour the mixture into a 13×9 inch baking pan and sprinkle the remaining ¼ cup of shredded cheese over the top.
7. Preheat the oven to 350°F. Bake covered with foil for 30 minutes, then uncovered for 15 minutes.
8. Remove from oven, serve, and enjoy!

Submitted by Thomas L. Ford:

Ingredients:

• 2 lbs lean meat (like flank steak or top round), sliced ¼ inch thick
• ½ cup soy sauce
• ¼ cup Worcestershire sauce
• ¼ cup teriyaki sauce
• ⅔ tbsp Frank’s RedHot sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• ½ cup brown sugar
• 1 tbsp crushed red pepper (optional)

Directions:

1. In a large Ziploc bag, combine all marinade ingredients.
2. Add the sliced meat to the bag, seal it, and massage it to coat the meat evenly.
3. Refrigerate overnight.
4. Remove meat from the marinade and pat dry. Arrange on smoker racks.
5. Smoke at 180°F for 4-7 hours, or until the jerky reaches your desired dryness.

Submitted by Jennifer Jackson, Huntsville, Alabama:

So easy to warm later, IF there are any leftovers. Say it with me… yummy!

Ingredients:

• 1 cup chicken broth
• 1-2 lbs boneless, skinless chicken breasts
• Seasonings: Salt, pepper, paprika, chicken seasoning
• For serving: Hard or soft taco shells, nacho chips, cheese, sour cream

Directions:

1. Pour the chicken broth into the bottom of a crockpot.
2. Pat the chicken dry and season both sides generously. Place in the crockpot.
3. Cook on low for 4-6 hours.
4. Shred the chicken with two forks directly in the crockpot and stir with the juices.
5. Serve on taco shells, as nachos, or by itself.

Submitted by Blaise Young, Tallahassee, Florida:

This dish is special because it has won over the world’s pickiest eaters – and it’s also good for winning over mothers-in-law.

Ingredients:

• 2 lb bag of frozen Tater Tots
• 1 lb ground beef
• 1 can of cheddar cheese soup
• ½ can of milk (use the empty soup can to measure)
• ½ lb shredded cheese of your choice
• Optional: minced fresh garlic and/or onion

Directions:

1. Preheat oven to 375°F. Spray a casserole dish with non-stick spray.
2. Cook the ground beef in a skillet until brown. Drain the grease and season with salt and pepper.
3. Arrange about ⅔ of the frozen Tater Tots on the bottom of the dish.
4. Spread the cooked ground beef evenly over the Tater Tots.
5. In a bowl, mix the cheddar cheese soup and milk until blended. Pour this mixture over the ground beef.
6. Top with the shredded cheese. You can add the remaining Tater Tots on top if desired.
7. Bake for 25-30 minutes, or until hot and bubbly.

Submitted by Beki M. Wallace:

This recipe is special to me because at every family gathering we had, no matter how big or small, this was always present.

Ingredients:

• 1 box of Crispix or Chex cereal of your choosing
• 12 oz honey roasted peanuts
• 1 bag of M&Ms (milk chocolate or any flavor)
• 1 cup butter
• 1 cup light corn syrup
• 1 cup sugar

Directions:

1. In a large pot, combine butter, corn syrup, and sugar. Bring the mixture to a boil.
2. Remove from heat and stir in the cereal, peanuts, and M&Ms.
3. Spread on wax paper to cool, or store immediately in an airtight container until ready to eat.

Submitted by Schiela R. Peña, Indianapolis, Indiana:

This is a fast and easy meal that uses ingredients many have on hand. The best part is you can customize it with your favorite pizza toppings!

Ingredients:

• 1 ½ lbs ground beef
• 1 lb cooked Italian sausage
• 1 lb pasta (like rigatoni or ziti)
• 1 large jar (48 oz) spaghetti sauce
• 1 small onion, chopped
• 2 cloves of garlic, crushed
• 3 (8 oz) packages shredded cheese (Italian or pizza blend)
• Your favorite pizza toppings (pepperoni, mushrooms, etc.)
• Italian seasoning and salt, to taste

Directions:

1. Preheat oven to 325°F. Cook pasta according to package directions; drain.
2. Brown the ground beef with the chopped onion, crushed garlic, Italian seasoning, and salt. Drain the fat.
3. In a large bowl, combine the cooked pasta, cooked ground beef, spaghetti sauce, and one package of shredded cheese. Stir until the cheese is melted.
4. Pour the mixture into a 13×9 inch baking dish.
5. Sprinkle the two remaining packages of cheese over the top.
6. Arrange your favorite pizza toppings over the cheese.
7. Bake for approximately 20 minutes, or until the cheese on top is completely melted and bubbly.

Submitted by Kela Bolden, Houston, Texas:

My family loves fishing and making dishes with the food that we catch. This dish was originally created with some Blue Crabs that my husband caught in Galveston. We love this dish even if we have to use store-bought crab. It’s great for any starter or side!

Ingredients:

• 2 bags of spinach, washed
• 1 block (8 oz) cream cheese, cubed
• 16 oz sour cream
• 8 oz heavy whipping cream
• 1 onion, diced
• 3 small bell peppers, diced
• 2 cups grated Parmesan cheese
• 1 cup mild cheddar cheese, shredded
• 1 cup crab claw or lump crab meat
• 1 cup panko breadcrumbs (or crumbled Ritz crackers)
• 1 tbsp Old Bay seasoning
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp Cajun seasoning
• 1 stick of butter

Directions:

1. In a pan, melt 1 tablespoon of butter and sauté the diced onions, peppers, and crab meat. Season with Old Bay, black pepper, onion powder, garlic powder, and Cajun seasoning. Remove from heat and set aside.
2. In a separate pot, bring a small amount of water to a boil and blanch the spinach for 3-4 minutes. Strain the spinach and squeeze all excess water from the leaves.
3. In a large pot, melt a ½ stick of butter. Add the heavy whipping cream and cubed cream cheese, stirring until smooth.
4. Slowly stir in 1 cup of Parmesan cheese, the mild cheddar cheese, and the sour cream until combined.
5. Add the drained spinach and the sautéed crab mixture to the cheese sauce. Stir until everything is well combined.
6. Pour the contents into a nonstick baking dish.

For the Topping:

1. Melt the remaining 3 tablespoons of butter.
2. In a small bowl, combine the melted butter with the panko breadcrumbs and the remaining 1 cup of Parmesan cheese.
3. Spread the topping evenly over the spinach mixture.
4. Bake at 400°F for 20 minutes, or until the topping is golden and bubbly. Serve with your choice of dipping chips.