Fall, football and fun

School's back in session, the air is a little chilly in the morning and football has started! 

Whether you're having a football viewing party, or just enjoying a game with your family, snacks are a fundamental part of football season.

Here are three EASY ideas for your football festival.

7 Layer Dip
 

INGREDIENTS:

• 3 cup sour cream

•  2 pkg taco seasoning

•  3 cup refried beans

•  3 cup shredded lettuce

•  3 cup shredded Mexican blend cheese

•  3 cup guacamole

•  1 cup chopped tomatoes

•  1/2 cup sliced black olives

•  tortilla chips for dipping

INSTRUCTIONS:

1. In a small bowl, mix together sour cream and taco seasoning mix. Set nearby.

2. In a serving dish of your choice (should be able to hold about 16 cups; I typically use a 9 inch trifle bowl), layer ingredients in this order: refried beans, sour cream mixture, lettuce, shredded cheese, guacamole, tomatoes, and olives.

3. Serve dip immediately with tortilla chips for dipping.

Fall Harvest Snack Mix

INGREDIENTS:

For the Sauce:

• ¾ cup Butter, melted

• ¾ cup Brown Sugar, packed

• 2 Tablespoons Vanilla Extract

For the Mix:

• 1 box Rice Chex

• 1 bag Bugles

• 4 cups Pretzels

• 1 heaping cup Candy Corn

• 1 heaping cup Candy Corn Pumpkins

• 1 bag M&M's

INSTRUCTIONS:

1. Preheat the oven to 275°F.

2. Melt the butter in the microwave in medium bowl or measuring cup.

3. Add the brown sugar and vanilla extract and whisk well until combined and dissolved.

4. In a VERY large bowl, add the Chex cereal, pretzels and Bugles.

5. Pour the sauce over the cereal mixture and toss gently until evenly coated.

6. Line two large baking sheets with parchment paper.

7. Divide mixture on the two baking sheets and spread in even layers.

8. Bake for 45 minutes, stirring every 15 minutes.

9. Remove from the oven and allow it to cool. Then add it to a large bowl, along with the candy corn, pumpkins and Reese's Pieces. Toss to combine.

10. Store in airtight container.

Warm Stuffed Mushrooms
 

INGREDIENTS:

• Cooking spray, for pan

• 1 1/2 lb. baby mushrooms

• 2 tbsp. butter

• 2 cloves garlic, minced

• 1/4 c. breadcrumbs

• Kosher salt

• Freshly ground black pepper

• 1/4 c. freshly grated Parmesan, plus more for topping

• 4 oz. cream cheese, softened

• 2 tbsp. freshly chopped parsley

• 1 tbsp. freshly chopped thyme

INSTRUCTIONS:

1. Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet. 

2. In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, 5 minutes. Add garlic and cook until fragrant, 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.  

3. In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper.  Fill mushroom caps with filling and sprinkle with more Parmesan.  

4. Bake until mushrooms are soft and the tops are golden, 20 minutes