Game Day Queso


It is once again that time of year, the air is turning cooler, soon the leaves will begin to change color, hunting season is just days away from kicking off and this weekend is the beginning to one of our greatest past times.  That’s right it’s football season and college football begins this Saturday.  I will be making my annual trip up “the hill” to see my beloved Razorbacks take to the gridiron.  Along with football comes watch parties and tailgating, and cheese dip is an all time classic game day food.  Here is my recipe for a household favorite in the Vick house, Game Day Queso.  This is a quick, easy, and delicious way to enjoy any football game.  So, whip this up this football season and cheer your team on to victory (only if they aren’t playing the Hogs).

1 lb half a 32 oz block of Sharp Cheddar Velveeta chopped
1 can of mild Rotel
1 can of Hormel Chili no beans
7 Tbsp of Tostitos Queso Blanco dip medium or other Monterey jack and jalapeno pepper queso.
Combine all ingredients and melt in microwave or crock pot. Stir and serve with tortilla chips.

Texas Caviar

2 cans black-eyed peas (Drained)

1 can hominy

1 bell pepper chopped

1 medium onion chopped

1 can black olives chopped

Chopped cilantro

Italian Dressing (10 oz)

2 Avocados chopped

Combine all ingredients and refrigerate over night to allow all flavors to blend.

Muffuletta Sandwich


1 16 oz jar pickled mixed vegetables

¼ cup chopped pimiento stuffed green olives

1 clove garlic minced

1 tbsp. olive oil

1 16 oz. loaf unsliced French bread

6 oz. thinly sliced salami, pepperoni, summer sausage, cooked ham, prosciutto, or a combination

6 oz. sliced provolone, Swiss, or mozzarella cheese

1/8 teaspoon of coarsely ground pepper


Drain vegetables, reserving 2 tbsp. liquid, chop.  Combine reserved liquid, vegetables, olives, garlic, and oil.  Split bread and hollow out inside to make a shell.  Top the bottom half of the bread with meats and cheese and finally top with vegetable mix then pepper to taste.


                                                                                                             Serves approximately 18 guests *


Let guest assemble their own Fiesta plate by placing the ingredients listed in bold print one on top of the other on a dinner plate.  While the coconut and pecans seem to be out of place with the other ingredients, they add a distinctive flavor that surprises most.  Encourage guests to include these ingredients in at least a portion of their plate to experience the blend of flavors first hand.


2 –  14 oz bags of tortilla chips

7 – cups of cooked rice (converted or parboiled is best because it doesn’t stick together)


Beef – Bean mixture:  (after mixing this I usually put in a crock pot to hold warm)

1 pound bag of dry pinto beans, cooked

3 pounds of lean ground beef, cooked and drained

2 tablespoons of chili powder

1 teaspoon of cumin powder

¼ teaspoon of garlic powder

1 teaspoon of salt

Water or bean juice as needed so that the mixture is the consistency of chili


5 cups of grated cheddar cheese

1 ½ heads of iceberg lettuce, torn into small pieces

3 cups of chopped tomatoes

1 cup of chopped onion

4 – 4 ounce cans sliced black olives

1 – 7 ounce bag shredded coconut

1 ½ cups chopped pecans

24 ounces sour cream

40 ounces taco or picante sauce


*  Since guests serve their own plate, the number of servings can vary

(Family Recipe – Unknown Source)