Time for football—and the crockpot

Not quite ready for prime time.

Yay! The Texas Rangers finally won the World Series. Much rejoicing—and then it will be time for football. I admit I’m already frustrated on Sunday nights when I want to watch the news and it’s been pre-empted by football, But I’m resigned—I know it’s the American way. And I know that in households across America families will be spellbound by the games—while snacking on some really good food.

It's definitely time to bring out the crockpot and fix some hearty hot dips. I call this one Colin’s Queso because my oldest son just loves it. When my kids were in high school, I used to put corn chips in the bottom of a soup bowl, ladle this dip over it, and call it supper. But it’s also great to put out on the coffee table in the crockpot with a big bowl of chips beside it. Here’s what you do:

Colin’s Queso

1 lb. hamburger

1 lb. sausage (choose mild or hot, according to your taste)

1 lb. Velveeta

1 can cream of mushroom soup

1 16 oz. jar Pace picante sauce (the recipe says no other brand, and I tend to agre—choose mild or hot according to your taste

Brown hamburger and sausage, breaking up the chunks of meat until it is all crumbly. Drain and put in the crockpot. Add Velveeta, cut in chunks, and melt. Add mushroom soup and picante sauce.

Keep sauce hot, even if you have to plug in the crockpot a time or two.

 

Quick and easy queso

Want a quick and easy last-minute queso? Mix equal parts Velveeta and Wolf Brand chili without beans. Serve with chips. I have gone to Boy Scout chili cook-offs where this was served in a bowl, like regular chili. Keep it warm but don’t overcook or the texture gets funky.

Happy football season!

 

Football season

Time to beef up your repertoire of hearty dips and snack food for when folks gather to cheer on their favorite teams. Whether you’re hosting or asked to bring something to someone else’s house or tailgate party, here are some dips that should please those hearty appetites.

Creamy Jalapeno/cilantro dip

            This is a variation of the dip/salad dressing served at Chuy’s restaurants.

¾ cup sour cream

¾ cup mayonnaise

1 pkg. dry ranch dressing mix

¼ tsp. garlic salt

½ cup or more tightly packed cilantro

Pickled jalapenos plus juice— ¾ cup is recommended, more if you like it hot; I personally cut way back and sometimes just use the juice and not the peppers.

½ cup buttermilk (or as desired)

2 tomatillos

2 tsp. fresh lime juice

Mix sour cream, mayonnaise, ranch dip, and garlic salt.

In food processor, puree cilantro, jalapenos, tomatillos, cilantro—use enough jalapeno juice to make it blend smoothly.

Add puree to mayonnaise mixture. Stir in buttermilk a bit at a time to get the consistency you want—not too thin for a dip so that it won’t drip all over. Add lime juice.

Serve chilled with corn chips, good heavy potato chips, or fresh vegetables. Will keep several days in refrigerator.

Guacamole with feta

3 avocados

1 cup diced tomatoes

1 medium red onion, diced

1 clove garlic, minced

2-3 Tbsp. fresh lime juice

2 oz. crumbled feta cheese

Salt and pepper to taste

Mash avocados, add remaining ingredients except cheese, mixing well. Finally add feta, saving some to sprinkle on top for eye appeal.

Colin’s queso

This is a favorite of my oldest son, Colin. Serve it warm with chips to dip or put chips in bowl and spoon queso over them—then serve with spoon.

1 lb. hamburger

1 lb. sausage (use hot, medium, or mild, according to your taste)

1 lb. Velveeta

1 can mushroom soup

1 jar Pace picante sauce  (again, use hot, medium, or mild, according to your taste)

Brown hamburger and sausage, breaking up the chunks of meat until it is all crumbly. Drain and put in the crockpot. Add Velveeta, cut in chunks, and melt. Add  mushroom soup and picante sauce (really works best if you use Pace).

May the best team win!