••••VALENTINES DAY IS ON THE WAY❤️🧡💛💚💙💜💘💖💕❣️🎁🛍🎀💍🍫🥂💎🌹!!••••

(Source: Godiva chocolate.com & gift baskets.com & well done.com & Genuis Kitchen .com & google+ photos & Vermont Country Store & Ceci Cecil Patiserrie & Baskin Robbins & LinkedIn)

••••VALENTINES DAY IS ON THE WAY❤️!’

❤️🍫🌹🎁❤️🍫🌹🎁❤️🍫🌹🎁❤️🍫🌹🎁

••••BACON FOOTBALL🏈🐷🥓🍞🧀🍮🥘🍳🍅!!••••

(Source: extra crispy.com recipe and photos & stltoday.com)

••••BACON FOOTBALL!!

🏈🥓🏈🥓🏈🥓🏈🥓🏈🥓🏈🥓🏈🥓🏈🥓

• Yields: 1 bacon football
• Total Time: 2 hours 20 minutes 

Ingredients

• 2 pounds breakfast sausage, casings removed
• 3 cups panko breadcrumbs
• ¾ cup finely grated parmesan
• ⅔ cup shredded cheddar cheese
• ¼ cup ketchup
• 1 tablespoon Worcestershire
• 1 tablespoon Tabasco
• 3 large eggs
• 1 pound thick-cut bacon
• 3 slices of white American cheese

Directions

1. In a large bowl, combine breakfast sausage, breadcrumbs, parmesan, cheddar cheese, ketchup, Worchestire, and Tabasco. Add the eggs, mixing with your hands, until the ingredients are completely incorporated. Begin shaping the sausage mixture into a football-shaped ball.
2. Wrap the ball with two layers of plastic wrap (the plastic wrap should be loose enough for some wiggle room in order to keep shaping into a football form). Chill for at least 20 minutes up to 2 hours.
3. Preheat the oven to 375F. Line a rimmed baking sheet with aluminum foil and place a fitted cooling rack over the baking sheet; set aside. Remove from the refrigerator and continue to shape into a football. Remove the plastic wrap and transfer the sausage football onto the prepared baking sheet. Bake until brown and crisped all over, 20-30 minutes.
4. Remove the sausage football from the oven and allow to cool for at least 20 minutes. Transfer the football to a cutting board or clean work surface; set aside baking sheet.
5. Place the sausage football so that one of the pointed ends faces you. Starting from the end furthest away from you, lay strips of bacon horizontally, allowing the ends to drape over. Fold every other strip halfway. Vertically place another strip of bacon across the unfolded strips. Keep it close to the folds.
6. Unfold each strip, right over the vertical one you just added. Fold up the horizontal strips skipping the horizontal strips that were folded over in the previous step. Add another vertical strip. Bring the horizontal strips back over. Repeat the steps until the whole football is covered, pinning with toothpicks to help bacon strips stay in place as necessary. (Confused? Check out a step-by-step on how to make a bacon lattice.)
7. Tuck any bacon strips hanging over underneath the football. Return the football back to the prepared baking sheet. Bake until bacon is browned and crisp, 40-50 minutes.
8. Cut the American cheese into one 4-inch by ½-inch piece (for the long vertical lace); six 2-inch by ¼-inch pieces (for the short horizontal laces); and two 5-inch by 1-inch pieces (for the end horizontal laces). Assemble the American cheese pieces to form a football lacing.
9. Remove toothpicks from the football. Serve immediately.

The bacon football can be made a day ahead of time, covered tightly in plastic wrap, and chilled overnight. Allow to come to room temperature before placing in the oven.

🏈🐷🥓🏈🐷🥓🏈🐷🥓🏈🐷🥓🏈🐷🥓🏈

••••SUPER BOWL CHILI🐷🌰🥩🍷🥫🍛🍚🥑🥘🧀🌶!!••••

(Source: just a pinch recipe club recipe & photos &

By Bennie Shaw 
@mamabennie)

••••SUPER BOWL CHILI!!

SUPER BOWL CHILI (Anytime)

added by Bennie Shaw

Cook time: 1 Hr  Prep time: 15 Min  Serves: Depends?

Ingredients

1 lb lean ground beef

1 lb good sausage or lean ground pork

2 15 oz. cans hot chili beans, undrained

1 28 oz. can diced tomatoes, undrained

2 large onions chopped

1 bell pepper chopped

3 clove garlic minced (may use in jar)

3 Tbsp chili powder

2 Tbsp sugar

1 Tbsp red pepper, crushed

3 Tbsp wine vinegar

1 Tbsp cumin

grated cheddar cheese

sour cream

Directions

1. Brown beef and pork in a large pot.

2. Drain and stir in undrained beans, tomatoes, onions, pepper, garlic, chili powder, sugar, red pepper, vinegar and cumin.

3. Add some water if you like more juice in your chili. (The only liquid is in beans and tomatoes).

4. Cover and simmer for about 1 hour. Stir frequently to keep from sticking and burning. When ready to serve top with cheese and sour cream.

🥩🧀🌰🥫🥩🧀🌰🥫🥩🧀🌰🥫🧀🌰🥫🧀

••••SUPER BOWL 2018🏈🏟🏆!!••••

(Source: Twitter & PinArt.com photos)

   

••••SUPER BOWL 2018!!!

🏈🏟🏆🏈🏟🏆🏈🏟🏆🏈🏟🏆🏈🏟🏆🏈

🏈🏆🏟🏈🏆🌰🏈🏆🏟🏈🏆🏟🏈🏆🏟🏈

••••HAPPY GROUNDHOG DAY🐻❄️🌈☀️!!••••

(Source: Pinterest & TeePublic & Blogspot & testtrivia.com)

••••HAPPY GROUNDHOG DAY!!

🐻☀️🌈❄️🐻☀️🌈❄️🐻☀️🌈❄️🐻☀️🌈❄️

••••WENDY’S CHILI COPYCAT RECIPE🥘🥩🥫🥑🍚🍮!!••••

(Source: mama loves food.com recipe and photos and video & Everyday Cooking)

••••WENDY’S COPYCAT CHILI RECIPE!

🌶🥫🍅🌶🥫🍅🌶🥫🌶🍅🥫🌶🍅🥫🌶🍅

WENDY’S CHILI COPYCAT RECIPE, INGREDIENTS

••••ENJOY THE VIDEO!!

🥘🍅🧀🥘🍅🧀🥘🍅🧀🥘🍅🧀🥘🍅🧀🥘

• 4.5 pounds ground beef, browned and drained
• 2 large yellow (sweet) onions, chopped
• 7 large green bell peppers, chopped
• 4 celery stalks, chopped
• 2 heaping tablespoons minced garlic
• 2 cans Ranch Style Beans, NOT drained (15 ounce cans)
• 2 cans dark red kidney beans, drained (15 ounce cans)
• 2 cans Original Rotel Diced Tomatoes and Green Chili (10 ounce cans)
• 2 cans stewed tomatoes (15 ounce cans)
• 4 cans plain tomato sauce (15 ounce cans)
• 2 packages McCormick Mild Chili Seasoning (1.25 ounce packages)

••••SLOW COOKER CHILI🥩🥫🍚🥘🥑🌰🧀🍶🍫🥔!!••••

(Source: Cooking classy.com recipe and photos and video)

••••SLOW COOKER CHILI!!

🧀🍅🥩🧀🍅🥩🧀🍅🥩🧀🍅🥩🧀🍅🥩🧀

Prep Time: 15 minutes

Cook Time: 6 hours 10 minutes

Servings: 7

Ingredients

• 1 Tbsp olive oil
• 2 lbs lean ground beef
• 1 large yellow onion , finely chopped
• 3 cloves of garlic , finely minced
• 2 (14.5) oz cans diced tomatoes with green chilies*
• 3 (8 oz) cans tomato sauce
• 1/2 cup water or beef broth
• 2 Tbsp chili powder
• 2 1/2 tsp ground cumin
• 2 tsp paprika
• 2 tsp cocoa powder
• 1 tsp granulated sugar
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper , to taste
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can light red kidney beans, drained and rinsed
• Serve topped with:
• Cheddar and Monterey Jack cheese , sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
• Optionally serve with:
• fresh cornbread or biscuits , baked russet potatoes, saltine crackers or tortilla chips

Instructions

1. Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.
2. Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned. Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
3. Add diced tomatoes, tomato sauce, 1/2 cup water or beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. Stir mixture, cover with lid and cook on low heat for 5 - 6 hours.
4. Stir in dark and light red kidney beans and allow to heat through, about 10 minutes (if you want the soup to have more liquid you can add in another 1/2 cup water or beef broth). Serve warm with desired toppings (I say the cheese and sour cream is a must, everything else is optional).
5. *If you don't like heat then you can use canned tomatoes without green chiles since they are a little spicy.
6. Recipe Source: Cooking Classy
   
   
   ••••ENJOY THE VIDEO!!