Trouble With Toast

Recipe: Hanky Panky | January 8, 2008

I love college football.  As a gal who spent her seven years of higher education in the Southeastern Conference, I’m used to seeing the best of the best of the gridiron.  I’m also used to the best of the best as far as football snacks are concerned.  Chips and homemade salsa?  Good, but fairly amateur.  Pigs in the blanket?  Tasty and warm, but not exactly a snacking epiphany.  My favorite of all time is the manly snack with the sissy name–Hanky Panky.

As easy as it is delicious, Hanky Panky satisfies every sports munchie requirement–bite sized, cheesy, and meat-tastic.  Once you taste ’em, you won’t care what you call ’em!

  • 1 lb hot bulk sausage
  • 1 lb ground round
  • 1 lb Velveeta cheese
  • ½ teaspoon oregano
  • ½ teaspoon garlic salt
  • Pepper to taste

Cook and drain meat.  Stir in cheese until melted.  Add other ingredients.  Spread on 8 English muffins, cut in halves and cut each half into triangles.  Freeze on tray and place in plastic bags.  To serve, place under broiler until hot and bubbling.

hanky-panky-2.jpg

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