Football Recipes

I've been MIA - it's been a very long week!  We had a great Labor Day weekend followed by a week of the sickies, and honestly I'm still not 100%.  The stomach flu ravaged our house, my parent's house and my brother's house.  I've done more laundry than I can count and am still trying to get this place back to normal.

Before the sickness hit, we had our fantasy football draft.  I thought I would share with you a few recipes I tested out for the occassion.

Crescent Cocktail Dogs

These aren't original, but they are a staple on draft day around here.  I simply used a tube of crescent rolls and a package of cocktail dogs.  This year I discovered that Pillsbury now makes crescent rolls in a full sheet as opposed to the cut up triangles - this makes this recipe even easier!






Chocolate Chip Dip

1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened


1/2 cup butter, softened

3/4 cup confectioners' sugar

2 tablespoons brown sugar

1 teaspoon vanilla extract

1 cup (6 ounces) miniature semisweet chocolate chips

                                          Graham cracker sticks (I used Scooby Doo)
In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks.

Loaded Baked Potato Dip

1 (2.1-oz.) package fully cooked bacon slices
1 (16-oz.) container sour cream
2 cups (8 oz.) freshly shredded sharp Cheddar cheese
1/3 cup sliced fresh chives
2 teaspoons hot sauce

Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper


Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries.

I'm going to try and make this an early night to hopefully start the next week refreshed.

Cheers!