Football Postseason Feasts

by Brenda Hyde


This time of year many of us are glad that football season is almost over, while the fans are holding on to these last games wanting to stretch out the season. Whatever your reason for celebrating, a Football Feast is fun and easy. The game fans can watch football and eat, but you can also set up activities and games for the kids in another room. If you have two televisions and a VCR you can rent videos too. Think of it as setting up "stations" for your company to have fun while eating and visiting. Be creative and this may become a new tradition in your household!

Shopping List:

  • 2 pounds ground chuck
  • 2 green peppers
  • 2-3 jalapeno peppers (1 for recipe, others extra)
  • garlic
  • cumin
  • oregano
  • cayenne pepper or hot pepper sauce
  • 2 cans chili beans, or one large
  • 3 (15 ounce) cans black beans
  • tomato sauce
  • 1 onion
  • 1 bunch green onions
  • 1 can Mexican style corn
  • 2 large Roma tomatoes
  • 1 bunch fresh cilantro
  • 2 limes
  • 2 lemons
  • 28-ounce can diced tomatoes with chilies oatmeal
  • 1 bag chocolate chips (plus standard baking ingredients)
  • 3 bags assorted tortilla chips
  • small flour tortillas
  • Desired toppings for chili: sour cream, shredded cheese, etc.

Brenda's Big Pot of Chili

  • 2 pounds ground chuck
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 jalapeno, seeds cleaned out and diced
  • 2 cloves minced garlic
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 cans chili beans, or one large can
  • 2 (15 ounces) cans black beans, drained and rinsed
  • 1 cup tomato sauce
  • 1 cup water

Brown ground chuck, onion, green pepper, jalapeno and garlic. Drain grease if necessary. Add remaining ingredients, bring to boil then simmer for 30 minutes. Put the chili in a crockpot, and it can cook on low as long as you need it to. Stir occasionally and add a little water if it needs it. Set up the crockpot with a ladle, bowls, and toppings such as green onions, sour cream, shredded cheese and extra jalapenos. Also have bottles of Tabasco and hot sauce for those who like it extra hot.

Mexican Black Bean Salad

  • 1 can (15 ounces) black beans, drained
  • 1 can Mexican style corn
  • 2 large Roma tomatoes, seeded and chopped
  • 3 green onions, chopped (use white and green)
  • 2 tablespoons fresh cilantro, finely chopped
  • 1/2 cup green pepper, chopped
  • 1/4 cup oil
  • 2 tablespoons fresh lime juice
  • 1/4 tsp. cumin
  • Pinch of cayenne pepper (or few drips hot pepper sauce) Salt and pepper

In mixing bowl combine beans, corn, tomatoes, onions and cilantro. Add red pepper, oil, lime juice and cumin. Blend with the cayenne, salt and pepper, to taste. Refrigerate at least 2 hours before serving, or overnight. Makes about 6 cups.

Homemade Salsa for a Crowd

  • 1 can (28 ounces) diced tomatoes with chilies
  • 1/2 cup thinly sliced green onions
  • 1 tsp. grated lemon peel
  • 1/4 tsp. salt
  • 1/2 tsp. oregano leaves, crushed
  • 1/8 tsp. ground pepper
  • 2 tablespoons lemon juice
  • 4 tablespoons fresh cilantro, finely chopped

Drain tomatoes. Take out 2 cups of the diced tomatoes and set aside. Put the remaining tomatoes in a blender or food processor and lightly process. (About 30 seconds). Add all tomatoes to a mixing bowl with remaining ingredients. Mix well. Cover and refrigerate several hours to blend flavors. Serve with tortilla chips.

NOTE: Have several bags of tortilla chips, some flavored and some plain, to serve with all the above. You can also have some small flour tortillas on hand to warm and use as bread to accompany the salad or the chili.

Oatmeal Chip Cookies

  • 2 sticks margarine, softened (1 cup)
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups all-purpose flour
  • 3 cups old fashioned or quick oatmeal
  • 1 bag (11 1/2 ounces) chocolate chips

Heat oven to 350 degrees. In a large bowl with mixer on high speed, beat margarine, sugars, eggs, vanilla, baking soda and salt until well blended. Add flour just to blend. Stir in oats and chips. Drop by rounded teaspoonfuls about 1 inch apart on ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet before removing to a wire rack. Store airtight at room temperature up to one week.

NOTES: Place cookies in a basket to be munched on. You can double the recipe depending on the number of people you have coming. Use any leftover lemons, limes, or green peppers as garnishes. A nice addition to the entire buffet would be a raw vegetable platter with a simple vegetable dip. You could also serve iced tea, coffee and assorted sodas.


Brenda Hyde is a 38-year-old wife and mother of two boys, 4 and 5 years old. She runs her online bookshop of out-of-print and collectable titles, designs her own site and still finds creative ways to cook on a budget! Be sure to visit Brenda at Seeds of Knowledge www.seedsofknowledge.com, where you can share family memories at Tea Time, and explore The Treehouse to learn about backyard nature.

This article originally published by The Family Corner.com www.thefamilycorner.com

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