Invite friends over, and have a football party. It’s a frugal, fun night you can spend at home. Food and football go hand in hand. Finger foods work well, but a hot mug of chili will satisfy energetic sports fans. You can set it up in a slow cooker and plug it in nearby, so no one has to go to another room and miss a thing during the game. The following recipes are crowd pleasers. They’re so delicious you’ll get recipe requests for the big game.

Hot Cheese Dip

1 (8-ounce) package cream cheese, softened
1/3 cup mayonnaise
2 green onions, chopped
pepper, to taste
pinch of ground nutmeg
8 ounces shredded Swiss cheese
1/4 cup sliced almonds

Preheat oven to 350 F. In a medium bowl, combine the cream cheese, mayonnaise, onions, pepper and nutmeg. Mix in the Swiss cheese. Transfer to glass casserole dish. Top with almonds. Bake for 7 minutes. Stir and bake for an additional 8 minutes. Serve with crackers. — Ellise, South Carolina

Bacon Dogs

1 (14-ounce) package beef cocktail wieners or hot dogs
1 pound sliced bacon, cut into half or thirds, depending on the size of hot dogs
3/4 cup brown sugar, or to taste

Preheat the oven to 325 F. Wrap each cocktail wiener or hot dog with a piece of bacon, and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously and evenly over top. Bake for 40 minutes. Serve in slow cooker or cook entirely in slow cooker on low until bacon is cooked and sugar is bubbly. — Brenda, Missouri

Spicy Chili

1-1/2 pounds ground beef
1 large onion, chopped
1/4 cup chopped green bell pepper
1 clove fresh garlic, minced
1-1/2 teaspoons salt
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
2 tablespoons chili powder
2 cans diced tomatoes with green chilies, undrained
1 (8-ounce) can tomato sauce
1 (16-ounce) can kidney beans, undrained
1 (16-ounce) can chili or pinto beans
1/2 teaspoon sugar
5-1/2 ounces tomato juice

Brown together ground beef, onion, green pepper and garlic; drain well. Add all the spices along with the diced tomatoes, tomato sauce, beans, sugar and tomato juice. Mix well, and bring to a boil. Simmer for 30 minutes. — Kathy, Texas

Buffalo Chicken Dip

3 chicken breasts, shredded
1/2 cup Frank’s RedHot sauce
2 (8-ounce) packages cold cream cheese, cubed
1 cup ranch salad dressing
1-1/2 cups shredded cheddar cheese
1 bunch celery, cleaned and cut into 4-inch pieces
1 (8-ounce) box chicken-flavored crackers

Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on low until hot and bubbly. Serve with celery sticks and crackers. — Theresa S., Pennsylvania

Drunken Kielbasa

1 package kielbasa
1 bottle chili sauce
1 cup brown sugar
1 can beer

Slice kielbasa into 1-inch pieces. Place in saucepan. Combine chili sauce, brown sugar and beer. Pour over kielbasa, and simmer for 45 minutes. Serve warm with toothpicks. — Brenda, Missouri

Pears make a beautiful natural display when placed in a fruit bowl as they ripen. They’re a great source of fiber and are delicious eaten out of hand or blended into smoothies. Fresh pears don’t freeze well until cooked or processed. So if you have more than a few, they can be incorporated into spreads, cakes, breads or preserves. Pickyourown.org has a wonderful pictorial on how to make pear butter (www.pickyourown.org/pearbutter.htm), and the following recipes can help you use up the rest. Enjoy!

Fruit-Spice Sauce

1 cup water
1 cup sugar
1 (12-ounce) package fresh cranberries
1 orange, peeled and pureed
1 apple, peeled, cored and diced
1 pear, peeled, cored and diced
1 cup chopped dried mixed fruit
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

In a medium saucepan, boil water and sugar until sugar dissolves. Reduce the heat to simmer, and stir in remaining ingredients. Cover and simmer for 30 minutes. Stir until the cranberries pop. Remove from heat, and let cool to room temperature. Spoon over a block of cream cheese, and serve with assorted crackers or bagels. Or use on deli-style sandwiches, English muffins or toast as a spread or stir into yogurt or cottage cheese. — Maggie H., Indiana

Pear Bread

3 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 tablespoon ground cinnamon
3/4 cup olive oil
3 eggs
2 cups sugar
2 medium-sized pears, peeled and shredded
1 cup chopped pecans or walnuts, optional
2 teaspoons vanilla

Combine all, and mix until just moistened. Spoon evenly into two greased loaf pans. Bake at 325 F for 75 minutes or until done in center. Cool and remove from loaf pans. — Kim, Florida

Pear Coffeecake

2-1/2 cups flour
3/4 cup sugar
1 cup dark brown sugar
1 teaspoon salt
1 teaspoon nutmeg
3/4 cup cooking oil
2 cups chopped ripe pears
1 slightly beaten egg
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder

Topping
1/2 teaspoon ground ginger
1 cup chopped pecans

Mix together flour, sugars, salt, nutmeg and oil. Set aside 1 cup of mixture for topping. Add 2 cups of chopped ripe pear to the remaining above mixture. Add egg, buttermilk, baking soda and baking powder. Topping: Add ginger and pecans to 1 cup of reserved mixture. Spread in greased 9-by-13-inch pan. Sprinkle on topping. Bake at 350 F for 40 minutes or until knife inserted comes out clean. — Peggy L., New York

Pear Honey

3 pounds fresh pears, peeled, cored, and finely chopped
5-1/2 cups sugar
1 (8-ounce) can crushed pineapple in juice
1 tablespoon lemon juice

In a large stainless-steel pot, combine all ingredients. Bring to boil, stirring occasionally. Simmer 40 minutes. Spoon into sterile jars, leaving 1/2-inch head space, and add lids. Process in boiling water for 10 minutes. Serve on biscuits, toast, pancakes, ice cream or angel-food cake. — Becky B., Michigan

Apple season will peak soon. With a couple thousand varieties, it can be tough to sort out which apples are best for baking, snacking or freezing. Here’s a handy chart to help: www.usapple.org/consumers/appleguide/variety.cfm. Apple desserts are often requested, so I’m sharing three that you’re going to love baking this autumn. Enjoy!

Apple Cinnamon Rolls

2 cups sugar
2 cups water
1/4 cup butter
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
2/3 cup milk
1/4 cup sugar
1/2 teaspoon cinnamon
3 cups cooking apples, shredded and peeled

Sauce
In a large saucepan, combine 2 cups sugar, water, butter, 1/4 teaspoon cinnamon and nutmeg. Bring to boil, boil for 5 minutes, and set aside.

Dough
In a large mixing bowl, combine flour, baking powder and salt. Using a pastry blender, cut in shortening until pea size. Make well in center. Add milk all at once. Stir just until moistened. Knead dough on a lightly floured surface until nearly smooth. Roll out to 12-by-10-inch rectangle.

Filling
Combine 1/4 cup sugar and 1/2 teaspoon cinnamon; set aside. Sprinkle apples evenly over dough. Sprinkle with sugar mixture. Roll dough into spiral, starting from a long side. Pinch seam to seal. Cut into twelve 1-inch-thick pieces. Place in 9-by-13-inch baking pan. Pour sauce over dumplings. Bake in a 350 F oven about 50 minutes or until golden. — Nancy, Virginia

Kuchen

3 cups sliced apples
1 tablespoon lemon juice
1/4 cup sugar
1 teaspoon cinnamon
1 cup sugar
1 cup melted butter
2 beaten eggs
1-1/2 teaspoons vanilla
1/4 teaspoon salt
1-1/2 teaspoons baking powder
2 cups flour
1 cup sour cream
1 egg
cinnamon and sugar, desired amount.

Mix together first four ingredients, and set aside. Combine sugar and butter. Mix in eggs, vanilla, salt, baking powder and flour. Spread the batter into a 9-by-13-inch pan. Add the apple mixture evenly on top. Whisk together 1 cup sour cream and one egg. Drizzle over top, and top that with cinnamon sugar. Bake 350 F for 30 to 35 minutes — Michelle-Lea, Kentucky

Apple Bars

2-1/2 cups flour
1 teaspoon salt
1 cup butter, chilled
2/3 cup milk
1 egg yolk, reserve egg white
1 cup crushed cornflakes cereal
8 cups thinly sliced apples
1 cup sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
reserved egg white
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Glaze
1 cup confectioners’ sugar
1-1/2 teaspoons milk
1/2 teaspoon vanilla

Preheat oven to 350 F. In a medium bowl, stir together the flour and salt. Cut in the butter until mixture is mealy. With a fork, stir in the milk and egg yolk. Divide dough into two equal parts. On a lightly floured surface, roll one piece of dough into a large rectangle. Place on the bottom of a 9-by-13-inch baking pan. Sprinkle cereal over the crust, then layer the apples over the cereal. Stir together the 1 cup of white sugar and the 1-1/2 teaspoons of cinnamon and nutmeg; sprinkle over the apple layer. Roll out the other half of the dough, and cover everything in the pan. Brush top crust with the reserved egg white, and sprinkle with a mixture of 2 tablespoons sugar and 1/2 teaspoon of cinnamon. Bake for 45 minutes to 1 hour. Top crust should be lightly browned. Mix together confectioners’ sugar, milk and vanilla until smooth; drizzle over bars while they are still warm. — Debra, Nebraska

Back-to-school clothing and supplies don’t have to break the bank. It costs more when you don’t plan ahead. The following tips can help you as you prepare for the new school year.

INVENTORY: Find out what you already have. If items are still in good condition, your child doesn’t need new replacements. If you absolutely can’t send your child off to the first day of school without brand-new items, then rotate with older clothing and supplies to put less wear and tear on the newer items. For example, when your child comes home, have her change into older “play clothes.” Or keep an older set of shoes for outdoor play. Keep a simple wardrobe for kids with separates that can be mixed and matched easily. Avoid trendy character items that date merchandise. You can give older clothes a new look, too. Add embroidery, patches or applique or use fabric paint, bleach pens and stencils.

BUDGET: Create a budget, make a list, and stick to it. You don’t have to buy everything before school starts. While you certainly shouldn’t cater to every whim, understand that kids do want to fit in or create their own style, and they’ll see trends after school starts. Waiting will allow you to hit the fall and winter sales, and your children can get something they really like. Kids can pay for any extras with their own money or put it on a wish list for holidays, too.

KEEP YOUR EYES OPEN: Look for sales and rebates throughout the year at pharmacies, office supply, grocery and discount department stores, or check dollar stores, garage sales and thrift stores. Many thrift stores have Labor Day sales. Stock up for the entire year and even next year. These items can be incorporated into gifts for kids and teachers, too. Don’t overlook swapping with friends and family or shopping online, too. One reader, Bridget in Indiana, shares: “I use Alice.com, and I think it’s a great way to buy essentials and avoid the chore of running to the store. It saves time, and everything is shipped to my door free. They have clipless coupons, which save even more!” This can work well for classroom essentials you need to send in, such as tissues, hand sanitizer, paper plates, etc.

SHOP QUALITY: It might cost a bit more up front to buy a quality backpack, shoes, lunchbox, binder or clothing, but these items will last much longer if you do. When buying folders, pencils and paper, choose plastic folders, refillable pencils and a small binder that holds looseleaf paper. These items are durable and can be reused the following year.

REUSABLE LUNCHBOX: Opt for a reusable insulated lunchbox and food-storage containers over brown bags and plastic baggies. Freezer packs keep things cold, but you can also freeze drinks and lunch will stay cool and the drink will thaw by lunchtime. Save money by buying full-sized packages of snacks versus individual snack packs and repackaging them yourself, too. Branch out, and try alternatives to white bread, such as pita bread, bagels, croissants, biscuits, English muffins, tortillas, crackers, breadsticks, rolls, cereal, pasta, rice, pancakes, waffles, French toast, muffins or rice cakes. Use spreads such as cream cheese, hummus, preserves or cashew butter instead of cold cuts. Invest in a food jar to keep hot food hot, too.

You might also enjoy reading Lunch box snacks kids won’t trade and Liven up the lunch box and Pack a homemade snack and Family routine makes life easier

Packing school lunches can be hard work. It’s too easy to rely on pre-packaged snacks. Take a break from chips and preservative-laden store-bought cookies. Make these kid-friendly oatmeal treats. They’re great as after-school snacks, too. Remember advice from Cookie Monster: These are a sometimes food.

Banana Oat Muffins

1-1/2 cups flour
1 cup rolled oats
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas

Combine flour, oats, sugar, baking powder, soda and salt. In a large bowl, beat the egg lightly. Stir in the milk, oil and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper baking cups, and divide the batter among them. Bake at 400 F for 18 to 20 minutes. — Gina, Indiana

Oatmeal Cookies

1 cup butter
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla
2 cups flour
3/4 teaspoon baking soda
1 teaspoon salt
3 cups uncooked old-fashioned oats
1 to 2 cups semisweet chocolate chunks
1 cup pecan pieces, optional

Beat butter and sugars with a mixer until creamy. Add eggs and vanilla, and beat well. Add flour, baking soda and salt to butter mixture, and mix well. Stir in oats, chunks and pecans, if using. Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350 F for 10 to 12 minutes or until golden. Let the cookies cool a bit on the sheets, and then transfer to a wire rack to cool completely. — Nancy, Virginia

Oatmeal Brownies

1/2 cup butter, melted
1 cup sugar
2 eggs, beaten
1/2 cup flour, sifted
1-1/4 teaspoons vanilla
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup quick oats
1 cup pecans or walnuts, chopped, optional

Combine all ingredients in order given. Mix well. Spread batter in greased 8-inch-by-8-inch pan. Bake at 350 F for 30 minutes. The batter for these will be very thick. — Michelle S., Massachusetts

S’mores Bars

4 cups rolled oats
4 cups Rice Krispies cereal
3/4 cup sugar
1/2 cup butter
1/4 cup water
1/2 cup corn syrup
1 teaspoon salt
3 cups miniature marshmallows, divided
1-1/2 cups chocolate chips

Preheat oven to 425 F. Grease one 18-by-13-inch jellyroll pan. Place the oats on the pan. Bake for 6 minutes, and stir at the 3-minute mark. Remove the pan from the oven; transfer the oats to a bowl, and add rice cereal. In a large saucepan, combine sugar, butter, water, corn syrup and salt. Bring to a boil, and boil for 5 minutes, or until the temperature reaches 250 F on a candy thermometer. Pour over oats and cereal. Toss to combine. Add half the marshmallows, and stir again until well combined. Place the mixture on the prepared pan. Press flat with greased spatula. Sprinkle the remaining marshmallows and chocolate chips. Press flat. Bake in oven for 3 minutes, or until the marshmallows are slightly browned. Remove from the oven, and cool for 10 minutes on a rack. Cut into squares while still warm. — Becky, Texas

LAUNDRY: Start a load of laundry before work. Put the clothes into the dryer when you get home. Don’t skip a day and let it accumulate. Wash, dry, fold and put it away when you put the kids to bed. Make it a habit so your weekends aren’t spent doing tons of laundry. This takes self discipline. Get into the routine. Stick with it even when you don’t want to. Leisure time is your reward. Facing Mount Laundry can become an uphill, never-ending battle.

LUNCH MAKING: I always made lunches the night before, but I have discovered that making them while cooking dinner is the best use of my time. Doubling up tasks helps a lot. This works for more than making lunches. If you have family and friends who call you on the phone, you can do simple tasks at the same time. For example, you can sort mail, chop vegetables, dust, etc. Better yet, screen calls. It’s your time; don’t be afraid to respect it.

SLOW COOKER: Make a slow-cooked meal once a week. Put your ingredients into the slow cooker in the morning, and dinner is ready by the time you get home.

USE A TIMER: It’s easy to get carried away watching television or checking e-mail. Set a timer to limit your time, so you don’t get sucked into wasting it. Idle time isn’t the same as leisure time. Timers are great motivators for doing chores quickly and to help you stay focused. Kids do well using timers when cleaning, too. Set it to several small increments so they don’t feel overwhelmed. You can play beat the clock as a family cleaning game, too.

QUANTITY COOK: Cook multiple meals on the weekends to heat up during the week.

UTILIZE YOUR LUNCH HOUR: Run errands during your break at work that would eat up time if you waited until work was over.

MENU PLAN: Write your meal plan on a calendar or dry-erase board. This gives family members an easy reference to jump in and help as needed. There isn’t any time wasted thinking up what to make for dinner.

GROUP CLOTHING: Whether it’s together on a hanger or in a drawer, gathering clothing (shirts, pants, socks, etc) beforehand prevents morning chaos. For my kids, I use either a weekly hanging-closet organizer or I simply set clothing out on beds each night.

COAT RACK: Backpacks and coats can be a challenge. Install a hook system so kids have a set place to hang their gear. There won’t be any last minute frantic searches. A similar strategy works for the adults, too. Have a designated area for wallets, purses, keys, badges, etc.

AUTOMATE BILLS: Set up as many automatic bill payments as you can. You won’t have to take time to write out your bills.

LABEL: Family members often aren’t sure where to put things. Label the places that things belong. There won’t be any excuses. Everything has its place, and everyone can pitch in. Learn to delegate if you don’t already.

CARE FOR YOURSELF: Eat well, exercise and get plenty of rest. You’ll be more productive.

It’s back-to-school time for the kids and for many parents it means back to looking for lunch box ideas. Some parents pack simple lunches such as a peanut butter and jelly sandwich, yogurt, and a drink and their children are happy throughout the school year. I’ve never been that fortunate. My kids get the lunch box blues, if I feed them the same old sandwich too often.

I’m what’s known as an over packer. Read: Not obsessive, but thorough. When my husband saw the lunch box A.K.A. cooler I purchased my son last year, he thought I was kidding. After all, it’s a day at school not a camping trip. Let’s just say it doesn’t fit in his backpack and he slings the strap over his shoulder. OK. I’ll admit there are some mornings he looks a bit encumbered, yet all he’s ever complained was to please not pack a banana in his lunch. Whatever was I thinking? Somewhere through the years I had forgotten bananas can be embarrassing.

I’m one of those worrywart mothers that is concerned that my kids might starve to death, if they don’t have enough food packed. I cover all the major food groups, and just in case my kids are feeling weak from hunger on their 10 minute bus ride home, I also include extra finger snacks and sometimes two drinks. I know. I know. Believe me. I already know.

My son doles out his lunch leftovers to his friends on the bus. He’s told me they love his lunches because they contain all their favorite foods. I feel good in a way. I know the neighborhood kids aren’t feeling weak from hunger too. Ever wonder why your kids aren’t eating their dinner? Maybe they’re bus buddies with mine!

Part of the method to my madness in over packing is that it opens up communication. We have an opportunity to connect and I can find out not only what foods my kids didn’t eat and why, but more details about their day.

Tips from an over packer:

Invest in a food jar. These containers are wonderful for keeping hot foods hot and can lend variety to lunches because you can pack leftovers such as macaroni and cheese, chicken nuggets, spaghetti, meatballs, taco meat, hot dogs, sloppy joe meat, etc.

Think variety. The same old soft white enriched bread gets dull quickly. Consider alternatives such as pita bread, bagels, croissants, biscuits, English muffins, tortillas, crackers, bread sticks, rolls, cereal, pasta, rice, pancakes, waffles, french toast, muffins, or rice cakes. Don’t forget breads such as rye, pumpernickel, wheat, multi grain, raisin, and sour dough.

For some wonderful lunch ideas visit http://veganlunchbox.com and http://www.flickr.com/groups/laptop_lunches/

If you’re looking for the lunch box in the pictures, it’s similar to a Bento box and can be purchased at http://www.laptoplunches.com

Be frugal. Save yogurt containers that have lids and fill them with pudding, gelatin, or purchase large sized containers of yogurt, applesauce, or canned fruit for less money than convenience sizes. You can repackage full sized bags of snacks, such as pretzels too. Freezer packs keep things cold, but you can also freeze drinks and lunch will stay cool and the drink will thaw by lunch time.

Be fun. Include a silly note, special treat, or funny comic. For younger children, use cookie cutters and cut sandwiches and cheese into shapes. Involve your kids in lunch planning.

Tips from readers:

Try a ham and cheese roll up. Wrap ham around string cheese. –Ellen, via e-mail

Make your own Lunchables. Pack crackers, cheese, and cold cuts. –mommy4ever, Canada

Make English muffin pizzas or chef salads. –Jenny, England

Try cream cheese on raisin bread or bagels. –Constance, New Jersey

Send anything that can be dipped such as fruits with yogurt or caramel dips, veggies with ranch dressing, bread sticks with spaghetti sauce, tortilla chips with salsa or cheese sauce, and celery or apple slices with peanut butter. Can buy wooden skewers and make fruit or cold cut and cheese kabobs. –Denise, Illinois

My kids love spreads like hummus and apple and cashew butter. I make homemade muffins and often pack dried fruits, mixed nuts, and trail mix for a change of pace too. I also tend to encourage them to try new fruits and vegetables by packing the less typical types such as cherry tomatoes, raspberries, kiwi, cauliflower, and cucumbers. –Jill, via e-mail

As seen in Midland Daily News.