hhgregg FINE LINES

I will get to some great food for the game, but first a reminder that hhgregg has all TVs on sale through Saturday, so if you were a little disappointed in your picture or display size, now is the time to check out the TVs at hhgregg. Look for a high refresh rate to avoid motion blur and definitely go for high definition in those bigger sizes, 1080p all the way. Let’s not forget the cook in the kitchen: Maybe it’s time to pick up an extra set like the Toshiba LCD HDTV 19” on sale for $199.97.
 

Once the TV is set up, it’s time for the food. Everyone will be hungry at 3:00 in the afternoon. Last week, I gave you recipes for oven fried potato skins and brownies. Sounds like the potato skins were a big hit, so if you didn’t try them last week, put them on your list for Sunday. It’s as important for game food to be easy to eat (no knives required and hopefully fingers do the job!) as it is for the food to be familiar. All American football deserves simple, delicious food that doesn’t distract from the game.

Makes 16

Leslie’s note: This recipe came from Cook’s County, one of my favorite cooking magazines along with Cook’s Illustrated. Their editors’ formula is to take traditional recipes and improve them with a shift in ingredients, and sometimes, with a different cooking method. For this family favorite to make game day, steer away from the recipe on the cereal box and try this instead. 

 

Ingredients
3 tablespoons unsalted butter

1 (10-ounce) bag marshmallows

½ cup peanut butter chips

½ teaspoon salt

¼ teaspoon vanilla extract

5 cups Rice Krispies cereal

1 cup dry-roasted peanuts

½ cup semisweet chocolate chips, melted (Melt the chocolate by microwaving the chips in a small bowl until smooth, 30 to 60 seconds.) Cook’s called for peanut butter chips for the drizzle, but I must have chocolate!

Directions
1. Prepare pan by lining an 8-inch square pan with foil, allowing excess foil to hang over pan edges. Grease with shortening. Melt butter in large pot over low heat. Add marshmallows, peanut butter chips, and salt and cook, stirring constantly until melted and smooth, about 8 minutes. Stir in vanilla.

2. Remove pot from heat and stir in Rice Krispies and peanuts. Scrape mixture into prepared pan and press into bottom and corners with a greased spatula. Let cool complete, about an hour.

3. Drizzle melted semisweet chips over cooled treats with a fork. Allow chocolate to cool, about 15 minutes. Use the foil overhand to lift the treats out of the pan. Use a ruler and a knife to cut into uniform squares.