NFL Football is finally here! Game Day ahhhhh (little girl shreak)!!! SO excited for the feeling of fall, watching the games, friends, fantasy football & COOKING! The best recipes come out around this time… fun little finger foods, fall treats & lots of baking. Here are a few of my favs…

 

Football Brownies

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. Carefully draw a diagonal line of white frosting/icing with the pen and make laces like the picture “Laces Out, Dan” 😉

 

 

 

 

 

 

 

 

Meatball Sliders

 

This contains a few Filipelli family recipes so procede with caution… 😉

 

The sauce

Ingredients

• 6 large fresh ripe beefsteak tomatoes or 12 plum tomatoes (whichever are more ripe)
• 1/2 cup white onion
• 6 cloves of fresh garlic minced
• 3 tbs of olive oil
• 1 tsp of crushed fennel seed (optional)
• 1/4 cup of basil

 

Directions

1. If you want skinless tomatoes…Slice an X into the bottom of each tomato with a paring knife. Lower tomatoes into a pot of boiling water and blanch for 15 to 30 seconds. Use a slotted spoon or a spider to remove the tomatoes from the pot. Immediately plunge into an ice-water bath until cool enough to handle, about 30 seconds. Then pull off each peel, gripping the skin between your thumb and the flat part of the knife blade, starting at the X. Using the tip of your knife, remove cores. Tear beefsteak tomatoes into pieces & puree. I personally like the skin on 🙂 so in that case I just …

2. Wash tomatoes, slice in quarters, put in food processor & puree away!

3. Heat garlic, oil , onions & fennel in a medium pot over medium heat until fragrant and sizzling, translucent but not brown. Add the tomatoes and season with sea salt, black pepper, and 1/2 of  fresh basil. Bring to a boil over high heat, then reduce to a rapid simmer.

4. Cook for 30 minutes on low…although…the longer the better 😉

Garnish with remaining fresh slivered basil before serving

While waiting for sauce to cook, start meatballs…

 

Preheat oven to 325

 

The Meatballs

• Almost stale, italian bread, torn into large pieces
• 1/2 medium onion, cut into wedges
• 1 cup fresh flat-leaf parsley leaves
• 4 cloves garlic, peeled
• 1/4 cup whole milk
• 1/2 cup grated parmesean cheese
• 1 lb ground sirlion beef
• 1 lb of sweet italian sausage
• 2 large eggs
• sea salt and ground black pepper

 

Directions

1. Combine the bread, onion, parsley, and garlic in a food processor; pulse until finely chopped. Transfer to a medium bowl, add the milk and cheese, and let stand for 5 minutes.
2. Add the beef, eggs, 1 tablespoon salt, and 1 teaspoon pepper and gently combine. Form into 40 meatballs (about 2 tablespoons each).
3. Heat 1/2 cup olive oil in large frying on medium-high
4. To cook, place the meatballs in frying pan starting at the outside & work your way to the middle until pan is full of meatballs. Fry on medium-high until crispy brown. Yes! Trust me! Flip & repeat on other side.
5. Remove from oil & place on a platter lined with paper towels to soak up excess oil. Sprinkle with sea salt & set aside.

Cut Italian Bread loaves in 4″ pieces, cut in half & pull excess bread out of middle. Bake in oven until lightly toasted.

Place meatballs on toasted bread (sliced, cut in half or whole), top with the tomato sauce, shaved parmesean cheese & fresh slivered basil.

Mangia!

 

 

 

 

 

 

 

 

 

 

Best Frozen Mojito Recipe Ever!

 

Ingredients

• Sugar (for coating rims of glasses)
• 1 bag of baby limes
• 1 cup GOLD (not dark) rum
• 1/2 cup fresh lime juice
• 1/3 cup sugar
• 4 to 5 cups of ice
• 12 fresh mint leaves plus 4 sprigs for garnish

Directions

1. Place enough sugar (sprinkle in a dash of salt-optional) on plate to reach depth of 1/4″
2. Run lime wedge around rim of 4 Martini glasses to moisten
3. Dip rims into sugar on plate
4. Blend rum, lime juice, and 1/3 cup sugar in blender until sugar dissolves
5. Add 4 cups ice; blend until slushy & almost smooth. Add ice if needed.
6. Add 12 mint leaves and blend until small green flecks appear.
7. Pour into prepared glasses. Garnish with mint sprigs
8. Repeat as needed 😉

 

 

 

 

 

 

 

 

 

Dahlicious!