Cowboys drop in to a sea of red

I never would have thought living in Wyoming, being raised a Cornhusker, and having my oldest call University of Wyoming Alma Mater would have ever caused a dilemma on a college football game day. But it has, twice in two years.

In 2011, many of our Nebraska family and friends ventured up 7,250 feet to see the Cowboys compete but ultimately lose to the dominant top 25 team.

Fast forward two years later, when our quarterback has had some “seasoning,” and the Cowboys travel down close to sea level and compete in a sea of red. All this drama can make a corn fed Cowboy hungry.

Have no fear, because whether I sport Brown and Gold or Scarlett and Creme, I will not let anyone start the college football season hungry.

Some say the dip in elevation will poorly affect the Cowboys to win. But if Heaven doesn’t have any beer, and you are drinking it down here, may as well accompany the beer by sliding a few chips into some Cowboy Corn Dip. Might be the only way a Cowboy fan can “chew away” at the Huskers.

Cowboy Corn Dip

(recipe from http://www.dixiecaviar.com)

2 (7 ounce) cans Mexicorn, drained

4 ounces pepper jack cheese, grated

4 ounces sharp cheddar cheese, grated

4 ounces cream cheese, at room temperature

1 (4 ounce) can green chiles, drained

1 – 2 jalapenos, seeded and minced (or jalapeno relish, to taste)

1/2 cup sour cream

1/2 cup mayonnaise

Salt and cayenne pepper, to taste

Combine all of the ingredients in a large bowl and mix until combined. Refrigerate for a minimum of four hours but preferably overnight to let flavors blend. Taste before serving and adjust seasonings if desired. Serve with Fritos corn or tortilla chips.

After the tailgating is done, the “cow” and “corn,” er, meat and potatoes of this first football Saturday will begin. What’s better after a main course of college football than a few cookies. Win or lose, they will taste sweet. POWDER RIVER! Or GO BIG RED!

Wyoming Cowboy Cookies (recipe from http://www.tasteofhome.com)

1 cup flaked coconut

3/4 cup chopped pecans

1 cup butter, softened

1-1/2 cups packed brown sugar

1/2 cup sugar

2 eggs

1-1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups old-fashioned oats

2 cups (12 ounces) chocolate chips

Place coconut and pecans on a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool.

In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt Add to creamed mixture; beat well. Stir in the oats, chocolate chips and toasted coconut and pecans. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for about 12 minutes or until browned. Remove to wire racks to cool.