“Same,” Sam says with a grin. Her voice is gruffer than usual, as she blinks away tears. “I may not want babies of my own, but I sure am grateful that y’all keep popping them out so I can spoil them like crazy.”

“We’re happy to oblige,” Jules says with a laugh. “Wow, so many babies and weddings happening these days. A lot can change in five years.”

“A lot can change in five minutes,” I reply. “One minute, Will was blissfully unaware that he was about to be a daddy again, and the next? Pow.”

“It’s going to be awesome,” Sam assures me.

“You won’t have two babies in diapers.”

She frowns. “Thank God.”

I take a deep breath. I can do this.

Of course I can.

Look who I have at my back. Not just Will, but all of these wonderful people.

We can’t lose.

Game Day Menu

Lollipop Chicken with Sesame Teriyaki Glaze

12 chicken wing drumsticks

1 teaspoon salt

1 teaspoon pepper

6 cups oil

Heat oil in a Dutch oven or deep fryer to 350 degrees. To make the “lollipop,” take the drumstick part of the chicken wing and make a cut completely to the bone around the entire bottom of the drumstick. Push the meat down to the large end. Season the chicken with salt and pepper. Fry chicken in oil until crisp and internal temp is 165 degrees, 8-10 minutes. Remove from oil and drain on paper towels. Place chicken in a large bowl and cover with Sesame Teriyaki Glaze. Toss to cover and serve.

Sesame Teriyaki Glaze

1/2 cup soy sauce

1/4 cup water

2 tablespoons rice wine vinegar

2 tablespoons brown sugar

2 tablespoons honey

1/4 cup sugar

1 teaspoon minced garlic

1 teaspoon ground ginger

2 tablespoons cold water

1 tablespoon cornstarch

1/4 cup sesame seeds

In a small saucepan over low heat, combine all ingredients except the cold water and cornstarch. Stir constantly until sugar dissolves, about 2-3 minutes. Increase temperature to medium high. In a small bowl, stir together the cold water and cornstarch. Stir the cornstarch into the soy mixture and simmer for 1 minute or until thickened. Remove from heat and stir in sesame seeds.

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Bacon Cheeseburger Pinwheels

1 pound ground beef

6 slices bacon, diced

1 small onion, diced

8 ounces Velveeta cheese, cut into 1-inch cubes

1 refrigerated pizza crust

1 cup Thousand Island dressing

1/2 cup dill pickle slices

1 tablespoon melted butter

2 cups shredded lettuce

2 tomatoes, chopped

Preheat oven to 400 degrees. In a large skillet over medium heat, brown the ground beef, bacon and onion. Drain off grease and return meat mixture to the skillet. Reduce heat to low and add Velveeta cheese to the skillet. Stir until the cheese is melted and blended together, about 5 minutes. Remove from heat and cool completely. Unroll pizza crust dough onto a greased cookie sheet, spreading to cover the entire sheet. Spread the dressing over the entire surface. Place the pickle slices down one of the long sides and top with the meat mixture. Roll up, starting at the long side with the filling. Move to the center of the cookie sheet and brush the top with butter. Bake for 20- 25 minutes or until golden brown. Slice and serve with additional dressing, lettuce and tomato.

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Buffalo Chicken Sliders with Ranch Slaw

6 cups oil

4 boneless skinless chicken breasts

4 cups flour

1 tablespoon seasoning salt

2 cups milk

1 cup hot sauce

8 tablespoons (1 stick) butter, melted

1 teaspoon garlic powder

1 tablespoon Worcestershire sauce

24 Hawaiian rolls

Heat oil in a deep fryer or Dutch oven to 350 degrees. Cut the chicken breasts into 3 pieces and pound out flat by placing the chicken in a resealable bag and pounding with a rolling pin until 1/2 inch thick. Mix together the flour and seasoning salt in a large bowl. Pour milk in a separate bowl. Place the chicken in the flour, then in the milk and then again in the flour mixture. Place 2 pieces of chicken in the oil and fry until golden brown, about 4-6 minutes. Remove from oil and drain on a paper towel. Repeat with remaining chicken. In a large bowl, combine the hot sauce, butter, garlic powder and Worcestershire sauce. Dip each piece of chicken in the sauce and set aside.

Ranch Slaw

1 package tri-color slaw

Homemade Ranch Dressing

Combine the slaw with the Homemade Ranch Dressing and refrigerate for at least 1 hour.

Homemade Ranch Dressing

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons milk

1/4 teaspoon dried chives

1/4 teaspoon dried parsley

1/4 teaspoon dried dill weed

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Pinch of salt and pepper

Add all ingredients to a Mason jar and shake well. Refrigerate for up to a week.

To prepare the sliders:

Place all 24 rolls out flat and remove top bun. Top with chicken* to cover all of the bread and then top with slaw. Place remaining buns on top of slaw and separate into 24 sliders.

*The chicken will cover 2 buns each.

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Spicy Corn Dip with Homemade Chips

1 (15.5 ounce) can white corn

1/4 cup fresh jalapeno, chopped (seeds removed)

1 (15.5 ounce) can yellow corn)

8 ounces cream cheese

1 teaspoon salt

1 cup mayonnaise

1 teaspoon pepper

1 cup grated Parmesan cheese

1 teaspoon cayenne pepper

1 tablespoon garlic powder

2 cups cheddar cheese, shredded

1/2 cup green onion, chopped

1 tablespoon red pepper flakes

Preheat oven to 350 degrees. In a large bowl, mix together all of the ingredients except for 1 cup of the cheddar cheese and red pepper flakes. Place in a baking dish and top with remaining cheddar cheese. Bake for 30 minutes. Remove from oven and top with red pepper flakes. Serve immediately with Homemade Chips.

Homemade Chips

5 baking potatoes, peeled

3-4 tablespoons seasoning salt

4 cups oil

Slice potatoes with a mandolin on the thinnest setting or slice thinly with a knife. Heat oil to 350 degrees in a Dutch oven or deep fryer. Cook potatoes in 5 different batches for about 2 minutes each, being careful not to overcrowd. Sprinkle each batch with seasoning salt immediately after removing from oil.

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Shrimp Po’ Boys

6 cups oil

1 teaspoon pepper

2 eggs

4 tablespoons melted butter

1 cup milk

8 hoagie buns, split

2 cups flour

Remoulade Sauce (Click here for recipe)

1 cup cornmeal

1 tablespoon Cajun seasoning

Leaf lettuce

Sliced tomatoes

1 pound (21-30 count) shrimp, peeled and deveined

1 lemon

1 teaspoon salt

Heat oil to 375 degrees. In a small bowl, whisk together the eggs and milk. In a separate bowl, mix together 1 cup of flour, cornmeal and Cajun seasoning. In a third bowl, add the remaining flour. Season the shrimp with salt and pepper. Dredge about 10 shrimp at a time in the plain flour, then the egg mixture, and finally in the flour/cornmeal mixture. Shake off the excess and place in deep fryer. Fry for 1 to 2 minutes or until shrimp are cooked through. Continue with remaining shrimp and place on paper towels to drain. Spread butter on the inside of the buns and toast in the oven. Spread Remoulade Sauce on both sides of the bread, add 3-5 shrimp and top with lettuce, sliced tomatoes and a squirt of juice from a lemon wedge.

Remoulade Sauce

1 cup mayo

3 tablespoons whole grain mustard

1 tablespoon extra hot horseradish

2 tablespoons lemon juice

2 teaspoons Cajun seasoning

1 teaspoon minced garlic

Mix all ingredients in a small bowl and refrigerate for at least an hour before serving.

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Tipsy Berries

3 pints fresh strawberries, stems removed

2 cups champagne

1/2 cup vodka

1 cup sugar*

Place strawberries in a large bowl and cover with champagne and vodka. Cover and refrigerate for 1 hour. Drain strawberries in a colander. Roll in sugar and serve.