Fantastic Football Food

Peanut Butter Cookies

Cook’s Tip: For a crunchy bite and sparkling appearance, sprinkle the cookies with raw sugar just before they are baked.

½ cup butter
½ cup chunky peanut butter
1 cup sugar
1 egg, lightly beaten
1 ¼ cups all-purpose flour
½ tsp baking powder
Pinch of salt
¾ cup unsalted roasted peanuts, chopped

Lightly grease 2 cookie sheets.
In a large mixing bowl, beat together the butter and peanut butter
Gradually add the sugar and beat well.
Add the beaten egg, a little at a time, beating until it is thoroughly combined.
Sift the flour, baking powder and salt into the peanut butter mixture.
Add the peanuts and bring all of the ingredients together to form a soft dough. Wrap and chill for about 30 minutes.
Form the dough into 20 balls and place them onto the prepared cookie sheets about 2 inches apart to allow for spreading. Flatten them slightly with a fork.
Bake in a preheated oven at 375 degrees F for 15 minutes, until golden brown color. Transfer the cookies to a wire rack and cool slightly before serving.

Makes 20

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.


Fantastic Football Food

Cheese & Ham Loaf

Any grated hard cheese can be used for this bread, use a milder one, if preferred.



  • 2 cups self-rising flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 tsp paprika
  • 1/3 cup butter, cut into small pieces
  • 1 cup grated sharp cheese
  • ½ cup smoked ham, chopped
  • 2 eggs, beaten
  • 2/3 cup milk


  1. Thoroughly grease a 1 pound loaf pan and line the base with baking parchment.
  2. Sift the flour, salt, baking powder and paprika into a mixing bowl.
  3. Rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Stir in the cheese and ham.
  4. Add the beaten eggs and milk to the dry ingredients and mix well.
  5. Spoon the cheese and ham mixture into the prepared loaf pan.
  6. Bake the mixture in a preheated oven at 350 degrees F for about 1 hour, or until the loaf is well risen.
  7. Let the bread cool in the pan, then turn out, and transfer to a wire rack to cool completely.
  8. Serve the bread cut into thick slices.

Serves 6

Cook’s Tip: This tasty bread is best eaten on the day it is made, as it does not keep well for very long.

Tested in the THASC kitchen. Photo by THASC.

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Fantastic Football Food

Cheese Cookies

Cook’s Tip: Cut out any shape you like for your savory cookies. Children  will enjoy them cut into animal or other fun shapes. Try football shapes for your football fans.


  •  1 ¼ cups all-purpose flour
  • 1 ½ cups grated sharp cheese
  • 2/3 cup butter, cut into small pieces
  • 1 egg yolk
  • Sesame seeds, for sprinkling


  1. Lightly grease several cookie sheets.
  2. Mix flour and cheese together in a bowl.
  3. Add the butter to the cheese and flour mixture and mix with your fingers until combined.
  4. Stir in the egg yolk and mix to form dough. Wrap the dough and chill in the refrigerator for about 30 minutes.
  5. On a lightly floured surface, roll out the cheese dough thinly. Cut out 2 ½ inch rounds, re-rolling the trimmings to make about 35 rounds.
  6. Place the rounds onto the prepared cookie sheets and sprinkle the sesame seeds over the top of them.
  7. Bake in a preheated oven at 400 degrees F for 20 minutes, until the cookies are a light golden color.
  8. Transfer the cheese cookies to a wire rack and cool slightly before serving.

Tested in the THASC kitchen. Photo by THASC.

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Fantastic Football Food

Chocolate Chip Pound Cake

Chocolate Chip Pound Cake
Pound Cake Is Always A Favorite. Serve It Up To Your Football Friends.


  •  1 1/2 cups sugar
  • 8 ounces cream cheese, cut into 16 pieces (or 9 ounces part-skim ricotta)
  • 2 sticks unsalted butter, cut into 16 pieces (or 1/3 cup vegetable oil)
  • 4 large eggs (or 2 large eggs and 3 large egg whites)
  • 2 tablespoons sour cream (or 1/4 cup water)
  • 2 teaspoons vanilla extract
  • 2 1/4 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt (optional)
  • 1 cup semisweet chocolate chips

Preheat over to 325 degrees F. Prepare a 10 cup tube pan (9 1/2 inches top diameter by 4 inches high with nonstick spray.

To the workbowl with the metal blade, add the sugar, the cream cheese (or the ricotta), the butter (or the oil), the eggs (or the eggs and egg whites), the sour cream (or the water), and the vanilla; process until well mixed, about 20 seconds, scraping the bowl as necessary. Add the flour, the baking powder, and the salt; pulse until the flour just disappears, 3 to 5 times. Add the chocolate chips; pulse only until they are partly mixed in, 2 to 4 times.

Pour into the prepared pan; bake until lightly browned and a cake tester inserted in the center comes out clean, about 60 minutes. Let cool in the pan on a wire rack for 10 minutes; loosen around the side and tube with a small spatula; turn out onto rack to finish cooling.

Tested in the THASC kitchen. Photo by THASC.

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Fantastic Football Food

Chocolate Pecan Drops

Chocolate Pecan Drops
A Great Treat To Share With All Your Football Fans

1 package (about 18 ounces) yellow cake mix
1 1/4 cups pecan pieces, divided
1 cup (6 ounces) semisweet chocolate chips, divided
1/2 cup (1 stick) butter, melted
2 eggs

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

2. Combine cake mix, 1 cup pecans, 1/2 cup chocolate chips, butter and eggs in food processor. Process until pecans are finely chopped and mixture is well blended.

3. Drop dough by rounded teaspoonfuls onto prepared cookie sheets.

4. Bake 10 minutes or until golden brown. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.

5. Place remaining 3/4 cup chocolate chips in small resealable food storage bag; seal bag. Microwave on High 20 seconds. Gently knead bag until chips are melted and smooth. Cut tiny corner from bag and squeeze chocolate over cookies. Sprinkle with remaining 1/4 cup pecans.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.


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Rice pudding

A good old fashioned family favourite!



Rice Pudding

A good old fashioned Rice pudding is always a firm favourite


3 large eggs

2/3 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

3 cups milk, heated to the boiling point

3/4 cup cooked rice

1/2 teaspoon cinnamon

1/2 cup raisins, optional


Preheat the oven to 350 degrees.  Butter a 2-quart baking dish.  In a medium mixing bowl, beat the eggs slightly.  Add the sugar, salt, and vanilla.  Slowly add the hot milk, mixing well.  Strain into the buttered baking dish.  Add the rice, and sprinkle with cinnamon.  Add the raisins if desired.  Bake 1 ½ hours, or until a knife inserted comes out clean and the pudding is lightly browned.  Serve warm.

Makes 6 servings

Tried and tested in the THASC kitchen

Peach Ambrosia

A delicious simple recipe to serve up at your Labor day celebrations.

Peach Ambrosia.jpg

Peach Ambrosia


4 large peaches, peeled and sliced

2 large oranges, peeled and sectioned

1 Large banana, sliced

1 tablespoon lemon juice

2 tablespoons flaked coconut, toasted


Combine the peaches, oranges, banana and lemon juice in a 2-quart serving bowl.  Chill for 1 hour.  Sprinkle with the coconut before serving.


Makes 6 servings

Tried and tested in the THASC kitchen

Strawberry Mousse Cake

A lovely yummy cake to make for your Labor Day party/get together



Strawberry Mousse Cake

Ingredients; cake

Oil or melted butter for greasing

1 ½ cups all-purpose flour

1 tbsp. baking powder

¾ cup unsalted butter, softened

Generous ¾ cup superfine sugar

3 eggs beaten

1 tsp vanilla extract

2 tbsp. milk

Ingredients; Filling and topping

4 tsp powdered gelatine

3 tbsp. orange juice

5 cups fresh strawberries

3 tbsp. superfine sugar

1 ½ cups heavy cream

Scant ½ cup grape jelly, warmed



Preheat the oven to 325F/160C. Grease a 9-inch/23-cm round spring form cake pan and line with parchment paper.

Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract.  Beat well until the batter is smooth, then stir in the milk.

Spoon the batter into the prepared pan and smooth level.  Bake in the preheated oven for 45-55 minutes or until risen and golden brown.

Let cool in the pan for 5 minutes, then turn out onto a wire rack to finish cooling.  Cut the cake in half horizontally and place half back in the cake pan.

For the filling, dissolve the gelatine in the orange juice in a small bowl placed in a pan of hot water.  In a blender or processor, puree 3 ½ cups of the strawberries with the sugar.  Whip the cream until thick enough to hold its shape.  Quickly stir the gelatine into the strawberry mixture, then fold in the cream.

Pour the mixture into the cake pan and place the second half of the cake on top.  Chill in the refrigerator until set.  Turn out the cake and spread the top with the warmed grape jelly.  Decorate the mousse cake with the remaining strawberries.


Serves 8-10

Tried and tested in the THASC kitchen

Chocolate Orange Cupcakes

Sure to be a hit with the children when they come home from school

Chocolate orange cupcakes

Chocolate Orange cupcakes

Ingredients – Cakes

½ cup butter, softened

Generous ½ cup superfine sugar

Finely grated rind and juice of ½ orange

2 eggs, lightly beaten

Generous ¾ cup self-raising flour

1 oz. /25g semisweet chocolate, grated

Thin strips candied orange peel, to decorate

Ingredients – Topping

4 oz./115g semisweet chocolate, broken into pieces

2 tbsp. unsalted butter

1 tbsp. dark corn syrup


Preheat the oven to 350F/180C.  Line muffin pans with 16 paper liners or put 16 double layer paper liners on a baking sheet.

Put the butter, sugar, and orange rind in a bowl and beat together until light and fluffy.  Gradually beat in the eggs.  Sift in the flour and, using a metal spoon, fold gently into to mixture with the orange juice and grated chocolate.  Spoon the cake batter into the paper liners.

Bake in the preheated oven for 20 minutes, or until well risen and springy to the touch.  Transfer to a wire rack and let cool.

For the frosting, put the chocolate into a heatproof bowl and add the butter and syrup.  Set the bowl over a saucepan of simmering water and stir until smooth.  Cool until the frosting is thick enough to spread.  Spread over the cupcakes and decorate each cupcake with a few strips of candied peel.  Let set.

Makes 16

Tried and tested in the THASC kitchen

Coconut bars

Coconut Bars

Coconut bars

Ingredients – Cake

Generous ½ cup butter (plus extra for greasing)

Generous 1 cup superfine sugar

2 eggs beaten

Finely grated rind of 1 orange

3 tbsp. Orange juice

2/3 cup sour cream

1 ¼ cups self-raising flour

1 cup dry unsweetened coconut

Toasted long shred coconut to decorate


Ingredients – Frosting

1 Egg white

1 ¾ cup confectioners sugar

1 cup dry unsweetened coconut

About 1 tbsp. orange juice



Preheat the oven to 350F/180C.  Grease a 9-inch/23-cm square cake pan and line the bottom with non-stick parchment paper.

Cream together the butter and superfine sugar until pale and fluffy, then gradually beat in the eggs.  Stir in the orange rind, orange juice, and sour cream.  Fold in the flour and dry unsweetened coconut evenly using a metal spoon.

Spoon the batter into the prepared cake pan and level the surface.  Bake in the preheated oven for 35-40 minutes, or until risen and firm to the touch.

Let cool for 10 minutes in the pan, then turn out and finish cooling on a wire rack.

For the frosting, lightly beat the egg white, just enough to break it up, and stir in the confectioners sugar and dry unsweetened coconut, adding enough orange juice to mix to a thick paste.  Spread over the top of the cake, sprinkle with long shred coconut, then let set before slicing into bars.

Makes 10

Tried and tested in the THASC kitchen