I love this time of year. Warm days, cool evenings. It’s time for football, and it goes along with one of my favorite ways to entertain friends. Invite a bunch over. If they’re like any of my friends, they’ll generously offer to bring food, or not even ask. Just show up with a plate or pot of something wonderful. Here’s one of my favorite recipes I clipped from Taste of Home magazine that’s good for serving at home in a chafing dish. If I’m taking it to someone’s house, though, I take along my small, appetizer-sized Crock pot to keep it warm. Beats the heck out of cold pizza.

Pizza Fondue

1/2 pound ground beef or thinly sliced Italian sausage

1 cup chopped fresh mushrooms

1 medium onion, chopped

1 clove garlic, minced

1 tablespoon cornstarch

1 1/2 teaspoons fennel seed

1 1/2 teaspoons dried oregano

1/4 teaspoon garlic powder

2 (15-ounce) cans pizza sauce

2 1/2 cups shredded cheddar cheese

1 cup shredded mozzarella cheese

2 tablespoons chopped ripe olives (optional)

Toasted bread rounds, tortilla chips or bagel chips

In a large skillet, cook the meat with mushrooms, onion and chopped garlic till meat is no longer pink. Drain and stir in cornstarch, fennel, oregano and garlic powder until well blended. Stir in pizza sauce.

Bring to a boil, cook and stir for 1 to 2 minutes or until thickened. Gradually add cheeses, stirring until cheeses are melted. Stir in olives. Transfer mixture to a chafing dish or other warmer and keep warm to serve with your choice of chips or bread rounds.

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