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Mary Beth's Menu - A Football Feast

by on ‎01-24-2014 12:44 PM

It's no secret that I love football! And even though "my team" (The Minnesota Vikings) are not a part of it, I am really looking forward to watching the Super Bowl next Sunday.


Mark and I love to have family and friends over to watch the game with us and of course, food is always a big part of the day. I generally do buffet style, because I would rather spend my day enjoying our company and the game than in the kitchen cooking and preparing. I usually make everything the day before and put everything out just before our guests arrive. Plus, buffets allow others to bring their favorite dishes to share, if they choose. What's also fun is to have each guest bring their favorite dish along with the recipe on index cards to share with everyone. It's a fun and easy way to add to your cookbook repitoire.


In honor of football friendly buffets, I will share three quick and easy recipes with you today (one dessert, one appetizer and one hot dish that can easily be kept warm on a steam table or in a crock pot). Perhaps you would like to try one or all three next Sunday to enjoy during the Super Bowl.


Which team will you be rooting for? College? Pro? Doesn't matter; it's all fun!!


Counting our blessings, 


Mary Beth Roe


 


Hamburger Chili Macaroni









 


 


Spinach Dip served in a Bread Boat











 


This next recipe for dessert couldn't be any easier and is always a crowd pleaser in my house.


7 Layer Bars













 


Hamburger Chili Macaroni



  • 1 pound ground beef

  • 6 oz. can tomato paste

  • 3 cups water

  • 1 cup chopped onion

  • 1 teaspoon chili powder

  • 1 teaspoon salt

  • 1/4 teaspoon garlic salt

  • 1 cups elbow macaroni, uncooked


Brown beef and onions together until the meat is no longer pink. 


Drain fat well. Add tomato paste, water and seasonings.


Bring to a boil.


Add uncooked macaroni noodles, cover and simmer 15 minutes. Noodles will cook and soften and most of the water will evaporate. 


 


Spinach Dip served in a Bread Boat



  • 10 oz. package frozen chopped spinach

  • 16 oz. sour cream

  • 1 cup mayonnaise

  • 1 package dry vegetable soup mix


Thaw and drain spinach, squeezing out the excess moisture


Mix all ingredients and refrigerate for 3 to 4 hours.


Hollow out a loaf of bread of your choice.


Spoon dip into the center of the hollowed out bread.


Pull apart bread into bite-sized pieces and place around the outside of the bread bowl adding vegetables, crackers and anything else you would like to dip.


 


This next recipe for dessert couldn't be any easier and is always a crowd pleaser in my house.


7 Layer Bars



  • 1/2 cup butter or margarine

  • 1-1/2 cups graham cracker crumbs

  • 11-12 0z. bag butterscotch chips

  • 11-12 oz. bag chocolate chips

  • 1-1/2 cups sweetened, shredded coconut

  • 1 cups chopped nuts (I generally use walnuts)

  • 14 oz. can sweetened condensed milk


Spread layers of graham crackers, butterscotch chips, chocolate chips, coconut and nuts, in that order.


Melt butter in a 9" x 13" pan. Drizzle the entire can of sweetened condensed milk on top.
Bake at 300 degrees for 45 minutes to one hour, until golden brown. Let cool completely before cutting. Let cool completely before cutting.