Are You Ready For Some Football?

What could be better than watching football while chowing down on some Grilled Brats and Beer, some Buffalo Wing Chicken Dip and some Crispy French fries? And for dessert, how about some No Bake Chocolate Cookies? I am definitely ready for some football. Brats and Beer on the Grill, Buffalo Chicken Wing Dip, Homemade Crispy Seasoned French Fries, Chocolate No-Bake Cookies

Brats and Beer on the Grill


6 fresh bratwursts

1 12 oz. can beer (not dark beer)

1 medium onion, chopped

6 peppercorns

4 whole cloves

6 hard rolls


Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2-5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with coarse grain mustard.

Yield: 6 servings

Buffalo Chicken Wing Dip


16 oz. cream cheese

8 oz. Frank's Red Hot Sauce

3/4 C. chopped celery

2 C. cooked shredded chicken

1 C. shredded Cheddar cheese


Combine cream cheese, hot sauce and celery. Heat in microwave until cream cheese is melted. Stir; add chicken and Cheddar cheese. Mix together. Put into a baking dish. Top with more shredded Cheddar cheese, if desired. Bake at 350 degrees F for 30 minutes.

Homemade Crispy Seasoned French Fries Ingredients

2 1/2 lb. russet potatoes, peeled

1 C. all-purpose flour

1 tsp. garlic salt

1 tsp. onion salt

1 tsp. salt

1 tsp. paprika

1/2 C. water, or as needed

1 C. vegetable oil for frying


Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Yield: 8 servings

Chocolate No-Bake Cookies


2 C. sugar

1/3 C. cocoa

1/2 C. milk

3 C. oatmeal

1/2 C. peanut butter

1 tsp. vanilla

1/4 C. oleo or margarine


Mix sugar, cocoa, milk, and oleo in a saucepan. Boil it at a rolling boil for 1 minute and then remove from heat. In a large bowl, mix oatmeal, peanut butter, and vanilla. Pour chocolate in and stir well. Drop on a waxed paper and let cool. Ready to eat in about 5 minutes. If they are too soft or too hard, you just need to adjust your time for boiling it by a few seconds. Rich and delicious cookies, enjoy!!

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