Football Fever Fest

Hearty chili or smooth cheese soup are sure to be winners for the event. Nachos and dips are long-time favorites, and you’re sure to hear cheers for teriyaki buffalo wings and sweet and sour meatballs. Have plenty or drinks and ice on hand, and score extra points (yes, pun intended) with marvelous mud pie brownies. And, most importantly, have a ball enjoying this terrific tradition.  

Hearty Chili 

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped red or green pepper (optional)
  • 1 (28-ounce) can diced tomatoes
  • 1 (30-ounce) can dark red kidney beans, undrained
  • 1 (15-ounce) can chili
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp chili powder
  • 2 cloves garlic, minced, or 1 tsp garlic salt
  • 1/2 tsp pepper
  • 1/2 cup ketchup

Brown ground beef in a large, heavy pan. Add onions and peppers and cook until tender. Add remaining ingredients and simmer uncovered over low heat for at least 1 hour. Chili can be made the day before and reheated. Makes about 8 cups. 

Cheese Soup

  • 1 cup butter
  • 1 cup flour
  • 2 (14-ounce) cans chicken broth
  • 4 cups milk
  • 2 tsp salt
  • 1 (15-ounce) jar Cheese Whiz
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 1 medium onion, chopped
  • 1/2 cup water
  • 1 (10-ounce) package frozen green peas

Melt butter over medium heat in a large soup pot. Add flour and stir until smooth. Add chicken broth and milk and stir over medium heat until mixture comes to a boil. Continue stirring until thickened, about 2 minutes. Remove from heat. Add salt and Cheese Whiz and stir until well blended; set aside. In another saucepan, place carrots, celery, and onion in 1/2 cup water. Bring to boil. Simmer for about 15 minutes or until vegetables are tender. Stir vegetables into cheese mixture. Just before serving, add frozen green peas and heat through briefly. Makes about 10 cups. 

Touchdown Nachos

  • 1 pound ground beef
  • 1 (1.25-ounce) package taco seasoning
  • 1/2 cup water
  • 1 (16-ounce) can refried beans
  • 1 (13.5-ounce) bag tortilla chips
  • 4 cups grated cheddar cheese
  • 4 medium tomatoes, chopped
  • 2 cups sour cream
  • 2 cups salsa

Brown ground beef in a large skillet. Add taco seasoning and water. Stir and cook over low heat for about 5 minutes. Stir in refried beans. Continue cooking until warmed through. Place tortilla chips in two greased 9” x 13” pans. Drop the beef and bean mixture by tablespoons onto chips. Sprinkle with cheese. Bake at 450°F just until cheese in melted. Remove from oven. Sprinkle with tomatoes. Place sour cream and salsa in bowls for dipping. Makes about 16 servings.  

Dilly Dip

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 tbsp chopped fresh dill weed or 1 tsp dried dill weed
  • 1 tbsp chopped fresh parsley
  • 1 green onion, chopped
  • 1 tsp garlic salt
  • 1 tbsp fresh lemon juice
  • Fresh, crisp carrots, celery, pepper strips, broccoli, cucumber, zucchini, and cauliflower.
Combine all ingredients, except vegetables, in a medium bowl. Refrigerate for at least one hour, allowing flavors to blend. Makes 2 cups dip.

Serve with fresh vegetables.

Sweet and Sour Meatballs

  • 2 lbs ground beef
  • 2 tsp salt
  • 1 small onion, finely chopped
  • 1 cup soft bread crumbs
  • 1/2 cup milk
For sauce:
  • 2 cups ketchup
  • 1 cup grape jelly
Combine all ingredients, except ketchup and jelly, in large bowl. Form into balls, using a tablespoon to measure. Place on greased baking sheet and cook at 400°F for about 10 minutes or until cooked through. Makes about 72 meatballs.


For sauce, mix ketchup and grape jelly in a small saucepan. Warm briefly over medium heat. Pour sauce over cooked meatballs. To serve, keep warm in small crock pot or serving dish on warming tray. These can be made a day ahead and reheated. 

Mud Pie Brownies

  • 4 eggs
  • 2 cups sugar
  • 1 cup butter or margarine, softened
  • 1/3 cup unsweetened cocoa, or 2 squares melted unsweetened chocolate
  • 1 1/2 cups flour
  • 1 tbsp vanilla
  • 2 cups chopped pecans or walnuts
  • 1 cup flaked coconut
  • 1 jar (7 ounces) marshmallow crème
For frosting:
  • 1/2 cup butter or margarine
  • 1/4 cup milk
  • 3 tbsp unsweetened cocoa
  • 1 tsp vanilla
  • 2 cups powdered sugar

In large bowl, beat together eggs, sugar, and butter or margarine. Beat in cocoa or melted chocolate, flour, and vanilla. Stir in nuts and coconut. Pour batter into a greased 9” x 13” pan. Bake at 350°F for about 30 minutes.

While brownies are baking, make frosting. In a large saucepan, melt butter over medium heat. Stir in milk, cocoa, and vanilla until well blended. Add powdered sugar and stir in. Use hand mixer to beat until smooth.Remove brownies from oven. While hot, spread with Marshmallow Crème, then swirl in frosting. Makes 15 brownies.

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