Ahhh Monday Night Football…the hours of tailgating, the blinding drunkness, the potential for disaster in front of a National Audience…what’s not to like? This Monday night, our Saints will take on a formidable opponent in the Green Bay Packers. Much like the Saints, the Pack is 5-5, in a desperate hunt for division dominance, and while they have the potential to put up points, from week to week they are completely unpredictable. Translation: Be afraid, be very afraid.

Meanwhile, the Saints are still struggling through injuries. Cornerback Aaron Glenn: Out. Running Back Mike Karney: Out. Reggie Bush: Questionable. Not to mention the running tab of players on injured reserve (Tracy Porter, Aaron Stecker, Mark Campbell, Charles Grant, and the list goes on…)

The injuries only tell half the story of what’s been a mind boggling season for the Saints. Since they’ve painted themselves into a must-win corner, we thought we’d share a game party friendly, stress relieving recipe to help you cheer them on against this NFC nemesis: Cooked Fudge Packers and a Wine & Cheese-head Spread. (Oh, and did I mention I’m allergic to chocolate? No? Oh, well you should know I have no idea how to make fudge so this recipe is totally ripped off of allrecipes.com where it’s called Aunt Teen’s Creamy Chocolate Fudge. )

Cooked Fudge Packers
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

Line an 8×8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Wine and Cheese-head Spread
3 unsliced packs of your favorite cheese (We recommend the Pepper Jack)
2 bottles of your favorite Rose’ (We recommend Pax Rose of Syrah or Red Truck Winery Pink Truck)

Cut the cheese (hehe) into tiny squares. Chill the wine. Eat it, drink it, and pray Ryan Grant gets too drunk on Bourbon St. the night before…