I love fall.
Fall means football.
Football means food.
Football is the only sign of fall for me here in the desert.
All my desert girls know what I mean. We listen to the rest of you and we are just like:
You guys talk about cooling temps (yeah we are at 103 today...)
You drink PSL (No coffee for this girl...)
You guys have trees that drop leaves and change colors..........uh we don't.
Really the biggest thing is the heat.
You don't want to see my A/C bill...this causes me to not even want to light a fall scented candle!
Bleh so hot!
Anyway, super excited about the football. Except this weekend was a Fantasy Football killer for me.
But at least I made some yummy food!
Much to my waistline's dismay...
My go to dip recipe?
1 package of sausage
1 can of Rotel (Pace also makes a good one!)
2 packages of cream cheese
Brown the sausage, drain. Then add the cream cheese and rotel and mix!
I tend to drain my rotel but not draining that will just make it a little less thick.
Yep it is that easy and that delicious!
Oh and shout outs to the Sausage Dip's supporting cast yesterday...
Cream Cheese Chile Crescents
Pretty self explanatory....grab some cream cheese, mix with chopped Hatch Green Chiles and stuff with crescents and bake!
And with the losing Fantasy weekend...I had to make....
I will warn you something about these, cheap and easy to make. They surprisingly are not good for leftovers.
1 cup of sour cream
Bunch of Cheddar Cheese (I never measure my cheese...you can never have too much!)
2 T melted butter
2 (10 oz cans) cream of chicken soup
salt and pepper
Handful of Panko Bread Crumbs
Mix together the potatoes, cheese, sour cream, 2 tablespoons of melted butter, cream of chicken soup, and a bit of salt and pepper.
If you use frozen shredded potatoes, warm them before you mix all this, cause they shouldn't be frozen.
Put this mixture into a 9x13 pan and cover lightly with Panko Crumbs.
Cover the pan with foil and bake at 350 for 45 minutes!
Food + Red Zone = My Sunday