I love many things about fall, but the thing I probably love most about the season is FOOTBALL!!! And even better when my home team, The Minnesota Vikings, are playing.
Today is an exciting day in the Roe household. It is the Season Opener for "my boys". I am really looking forward to a day of relaxing in front of the television wearing my Viking gear and munching on some yummy family favorites. Calorie counting is highly frowned upon during a Vikings game. : )
This week, as an added bonus (just because I am so happy about football) I decided to share three recipes with you from my first cookbook, My Family's Favorites: EZ Fudge, Cocktail Meatballs and Veggie/Fruit Salad. I hope you like what I chose for you this week.
E-Z Fudge
- 1 Can sweetened Condensed Milk
- 12 oz. Chocolate Chips
- 12 oz. Butterscotch Chips
- 1 Cup Miniature Marshmallows
- 1/2 Teaspoon salt
- 3/4 Cup Chopped Nuts
1-1/2 Teaspoon Vanilla
Melt the chips with the sweetened condensed milk. Stir in vanilla, salt and nuts. Add the marshmallows and stir. Pour into greased pans (Either two 8" x 8" pans or one 9" x 13") Chill and set.
Cocktail Meatballs
- 1 Pound Ground Beef
- 1/4 Pound pork sausage
- 1/4 Cup dry breadcrumbs
- 1 Egg
- 1/2 Parmesan Cheese
- 10 oz. Grape Jelly
- 12 oz. Chili sauce
- 1 Tablespoon Worcestershire Sauce
- 1/2 Teaspoon Garlic Salt
- 1/8 Teaspoon Pepper
- 1/4 Cup light cream
Mix the ground beef, sausage, bread crumbs, egg and parmesan cheese. Form into 1-inch diameter rounded meatballs. Brown in skillet until thoroughly cooked. Drain well om paper towels. In a separate saucepan, melt the grape jelly on low heat, then add the chili and Worcestershire sauces and remaining ingredients. Add the meatballs and heat thoroughly. Serve warm. Makes approximately 40 meatballs.
Veggie/Fruit Salad
- 1 Bunch Broccoli (Broken into Florets)
- 1 Cup seedless green grapes
- 1 Cup seedless red grapes
- 1 Cup sliced Celery
- 1 Bunch Green onions, chopped
- 1/2 Pound bacon, cooked and crumbled
- 1 Cup slivered almonds
- 1 Cup Mayonnaise or Miracle Whip
- 1/4 Cup sugar
- 2 Tablespoons vinegar
Counting our blessings,
Mary Beth