By Andy Bedwell
Even though each changing season has its beauty, fall is really just glorious. I love to surround myself in rich colors like brown, cranberry, nutmeg and cinnamon. The fall season always reminds me that I have so much for which to be grateful. I am very grateful for all of my friends and family, and I hope you know that your support and love means an awful lot to me. I want to share with you some of my favorite snacks and appetizers to enjoy during the football season.
Rotel Cheese Dip
1 lb. sausage
1 lb. ground beef
2 lbs. Velveeta cheese
2 (10 oz.) cans Rotel tomatoes
1 bag Tostitos chips
Put cheese and Rotel in a crockpot to melt. Brown sausage and ground beef. Drain. Mix all together and serve warm with chips.
Andy’s Note: This is one of the most popular dips that I believe that I have seen at football events. It is so hearty for most men watching a game.
Hot Vidalia Onion Dip
1 cup finely chopped Vidalia onion
1 cup grated Swiss cheese
1 cup mayonnaise
Mix together and put into a small casserole dish. Bake at 350 degrees until bubbly.
Andy’s Note: I can still remember years ago when Mary Virginia brought this dip home from work for me to taste. It was so different, and I just loved it.
Corn Chip Crunch
6 cups corn chips
1 1/2 cups dry roasted peanuts
1/2 cup packed light brown sugar
1/2 cup dark corn syrup
1/4 cup butter
In a large bowl, combine corn chips and peanuts. In a small saucepan, combine brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Pour over corn chip mixture; toss to coat. Transfer to a greased 15x10x1-inch baking pan. Bake at 250 degrees for 30 to 40 minutes, stirring every 15 minutes. Spread onto waxed paper and let cool. Break apart and store in airtight containers.
Andy’s Note: I have a good friend that makes this all of the time, and everyone loves it. This is a great gift to give for different occasions. Put some of this in a clear gift bag and tie the top with a colorful ribbon.
Roll Tide and War Eagle!
Happy Cooking, Andy
“Southern Cooking with Andy Bedwell” may be purchased at The Messenger newspaper located at 1957 Rainbow Drive.