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.

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

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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

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

Blueberry and Vanilla Muffins

Another fabulous back to school recipe to slip inside the little ones lunch boxes, or give as a snack once they get home after their busy day.

Blueberry Muffins.jpg

Blueberry and Vanilla Muffins


1 cup self-raising flour

½ teaspoon baking powder

Generous ½ cup superfine sugar

Generous ½ cup blueberries

2 tsp vanilla extract

1 egg

½ cup buttermilk

2 tbsp vegetable oil

Vanilla sugar, for dusting


Preheat the oven to 375F/190C.  Cut out 18 x 3 ½ inch/9-cm squares from parchment paper.  Push the squares into 2 x 12-hole mini muffin pans, creasing the squares to fit so that they form paper liners.  Don’t worry if they lift out of the sections slightly, the weight of the muffin batter will hold them into place.

Sift the flour and baking powder into a mixing bowl.  Stir in the sugar and blueberries.  In a separate mixing bowl, beat together the vanilla, egg, buttermilk, and oil with a fork until evenly combined.

Turn the buttermilk mixture into the flour.  Using a metal spoon gently fold the ingredients together until just mixed.  Don’t over blend the ingredients or the muffins won’t be as light.

Spoon the batter into the paper liners; it should be level with the top of the pan.  Sprinkle with a little vanilla sugar and bake in the preheated oven for 15 minutes, or until risen and just form to the touch.  Let the muffins stand in the pan for 2 minutes, then transfer them in their liners to a wire rack to cool.  Serve warm or cold, dusted with a little extra vanilla sugar.

Makes 18

Tried and tested in the THASC kitchen

A Yummy Back to School Recipe


Yo Yo's

Yo Yo’s

A delicious fun recipe from the Falkland Islands that the children can help make for their lunch boxes, or as a snack when they get home from school.  Traditionally made with custard powder, but in the absence of Custard powder we have used Jello cook and serve pudding, which worked really well.  Measurements are in both US and UK for ease.


Preheat oven to 180 degrees C, or 350 degrees F

12oz butter/1.5 cups butter

4oz icing sugar/1 cup confectioners sugar

4oz custard powder/1 packet vanilla, or banana flavour Jello cook and serve pudding

12oz plain flour/2.5 to 3 cups plain flour


12 tablespoons icing/confectioners sugar

2 tablespoons custard powder/vanilla, or banana flavour Jello cook and serve pudding

2 tablespoons butter

Hot water to mix




Cream butter and confectioners/icing sugar together.  Sift flour and custard powder/Jello pudding together and add into butter, sugar mixture.  Work ingredients together with a fork or fingers until dough forms.  Form into an even number of teaspoon sized balls.  Cover baking sheet with parchment/greaseproof paper.  Flatten balls into consistent size rounds either with your fingers or a fork.  Bake for between 15 to 20 minutes, remove from oven and leave on parchment/baking paper to cool completely.


Cream all ingredients together and use to sandwich biscuits/cookies together when cool – serve!

Tried and tested in the THASC kitchen

Strawberry Birthday Cake

Strawberry birthdayCake.jpg

Strawberry Birthday Cake

Ingredients; Cake layers

1 cup butter, softened

2 cups granulated sugar

3 large eggs

2 ¾ cups all-purpose soft-wheat flour

2 tsp. baking powder

½ tsp. salt

1 cup milk

1 vanilla bean

Strawberry Compote

1 vanilla bean

1 ½ cups chopped strawberries

½ cup granulated sugar

1 Tbsp. dark rum

Cream Cheese Frosting

1 ½ cups butter, softened

½ (8oz) package cream cheese, softened

5 cups powdered sugar

2 tsp. vanilla extract

½ tsp. almond extract

Garnish: fresh strawberry halves

Method; Cake

Preheat oven to 350 degrees.  Beat butter at medium speed with an electric mixer until creamy.  Gradually add sugar, beating well.  Add eggs, one at a time, beating until blended after each addition.

Combine flour, baking powder, and salt: add to butter mixture alternately with milk, beginning and ending with flour mixture.  Beat at low speed until blended after each addition, stopping to scrape bowl as needed.  Split vanilla bean lengthwise, and scrape out seeds.  Stir seeds into batter; reserve bean for another use.  Pour batter into 2 greased and floured 8-inch round cake pans with 2-inch sides.

Bake at 350 degrees for about 30 to 34 minutes, or until a wooden pick inserted in centre comes out clean.  Cool in pans on wire racks for 10 minutes.  Remove from pans and place on wire racks to cool completely (about 1 hour)


Split vanilla bean lengthwise and scrape out seeds.  Stir together vanilla bean and seeds, strawberries, and sugar in a medium saucepan.  Cook over a medium heat, stirring occasionally, for 10 minutes, or until strawberries are soft and mixture is slightly syrupy.  Remove from heat; discard vanilla bean.  Stir in rum.  Cool completely (about 30 min).


Beat butter and cream cheese at medium speed with an electric mixer for about 3 minutes or until creamy.  Gradually add powdered sugar, beating at low speed until smooth.  Beat at medium speed for 1 minute, or until fluffy.  Stir in extract’s, garnish if desired.

Using a serrated knife, slice cake layers in half horizontally to make 4 layers.  Place 1 layer cut side up on a cake plate.  Spread with half of strawberry compote.  Top with another cake layer; spread with about ¾ cup cream cheese frosting.  Place another cake layer on top of frosting spread with strawberry compote.  Top with remaining cake layer.  Spread with 1 ½ cups frosting on top and sides of cake to make a thin layer of frosting.  Chill cake for 30minutes.  Spread cake with remaining cream cheese frosting.  Store in refrigerator.

Makes 16 servings

Hands on time; 53 min. Total time; 2 hr., 46min.

Tried and tested in the THASC kitchen