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Neecy Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 09:40 AM
Original message
Favorite football snacks?
Here's one that yeah, is sort of trashy but it's good.

Go Raiders!

-----

2 - 12-ounce) cans cocktail peanuts

1/4 cup margarine or butter -- melted

1 package chili seasoning mix -- (1 5/8- oz)



Add nuts to a crock pot. Pour margarine or butter over nuts and sprinkle with dry chili mix. Toss until well mixed. Cover and heat on LOW 2 to 2-1/2 hours. Turn control on high, remove top and cook on High 10-15 minutes.

Serve warm or cool in small nut dishes.
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lpbk2713 Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 09:49 AM
Response to Original message
1. If I have nachos n guacamole in front of me........
I usually forget about the game and concentrate on the guacamole. I love that stuff. I could probably live on that alone. I like the small round silver-dollar sized nachos with it BTW.
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Longhorn Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 10:23 AM
Response to Original message
2. Damn, that sounds good!
I'll have to give it a try! Thanks!

We usually make queso.

1 box Velveeta
1 pound ground sausage, browned
1 can cream of cheddar soup
1 can Rotel tomatoes, diced

Microwave until melted, stirring frequently.
Serve hot with big tortilla chips (we like the white corn, restaurant style.)
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yellowdogintexas Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 04:45 PM
Response to Reply #2
3. ROTEL!! The official cheese enhancer of Texas!!
Rotel is so wonderful.

Most folks just melt the Rotel and Velveeta together, call it Rotel and that is it. No large gathering or pot luck is complete with out this dip
It holds well in a crock pot too.

I have a mini crock pot that isperfect for a 1 pound Velveeta size recipe of Rotel dip
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Longhorn Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Nov-14-04 04:52 PM
Response to Reply #3
4. Yes, that's all I did to make it in college and later.
But my mother-in-law is the one who added the sausage and it sure is good! The "cream-of" soup just helps keep it from forming a skin. It could be cream-of-anything except for me, it won't be cream of mushroom!

I make it in the crock too, when I'm not in too much of a hurry! ;)
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