Dian Thomas
A football hoagie is a fun snack or meal to serve when preparing to watch the big game.

Many have declared that Super Bowl Sunday could be another national holiday where friend and family gather to enjoy an afternoon of football and creative commercials. The gather to eat can be a key to a great afternoon. It is fun and easy to add a special touch by making some football hoagies. You can also use the football bread for a bowl of delicious chili.

All you need is:

3 loaves frozen whole wheat bread dough

1 egg

1 tablespoon water

Thaw the bread dough until pliable, according to package directions. Remove 1/3 from the end of each loaf. Combine two of the 1/3 piece and set the third piece aside.

Mold each of the four large pieces of bread dough into a football shape, about 10" long, by turning ends underneath and tapering.

From the remaining dough, form a long, thin rope, about 1/4" in diameter. Lay a 4' long piece lengthwise on each football. Lay three 1-1/2' long pieces across each long piece to look like the stitching on a football. Secure the stitching on each end with wooden picks.

In small bowl, beat egg with 1 tablespoon water. Brush on footballs with pastry brush. Cover and allow the dough to rise until double in size.

Preheat oven to 350°F. Bake raised loaves for 20 minutes, or until golden brown.

To serve, set out trays of sandwich makings (meat, cheese, lettuce, tomatoes, onions, dressing, etc.) and let everyone help themselves, or slice and serve with Caesar Salad. You can also slice the footballs in half, hollow the in side, and use as soup or chili bowls. Makes 4 footballs.

Caesar Salad

4 thick slices French bread, cut into ¾' cubes

2 cloves garlic, crushed

8 cups torn Romaine lettuce

Caesar Dressing

¼ cup finely shredded Parmesan cheese (Fresh graded is the best)

Preheat oven to 350° Combine bread cubes and crushed garlic in a large zip top bag. Seal bag; shake to coat bread cubes. Spread bread cubes in a jelly roll pan and bake for 10 to 15 minutes or until toasted and golden.

In large bowl, toss lettuce and Caesar Dressing. Top with croutons and shredded Parmesan Cheese. Serves 6 to 8

Caesar Dressing

2 large cloves garlic

2 tablespoons Dijon mustard

1-1/2 teaspoons Worcestershire sauce

3 tablespoons lime juice

1 tablespoon red wine vinegar

¼ cup extra light olive oil

½ teaspoon freshly grand pepper

1?3 cup freshly grated Parmesan cheese

In food processor, combine salad dressing ingredients. Process until smooth and thick.

Dian Thomas' new book "Tipping the Scales in Your Favor, is now available in bookstores, Associated Food Stores in Utah, Costco Utah, and Deseret Books as well as on her website at www.DianThomas.com. A video by BYU on her weight-loss journey is also on her website. Her weekly blog also runs Mondays at www.deseretnews.com and she takes tour groups to China.