Buffalo Chicken Biscuit Bombs!

 

If you love anything that is called 'buffalo chicken", these yummy "Buffalo Chicken Biscuit Bombs" are a must try!!!   This is perfect game day food and you won't believe how easy they are to make!  

You can use rotisserie chicken, leftover chicken or just cook a couple of chicken breasts to use.  This recipe uses ingredients you probably have on hand most of the time! 

Here is what you will need:

1 1/2 cups shredded chicken

1/4 cup buffalo wing sauce  (I used Franks wing sauce)

4 oz. cream cheese, softened

1/4 tsp. celery salt

1 Tbs. prepared ranch dressing

1  (16.3 oz) can Pillsbury Grands biscuits

2 Tbs. crumbled blue cheese, optional

1 cup Monterrey Jack Cheddar blend cheese, shredded

1/4 cup butter, melted

1 Tbs. dry ranch dressing mix

1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees.

In a bowl mix the shredded chicken, wing sauce, cream cheese, celery salt and ranch dressing until combined.

Place each biscuit on a piece of wax paper or a pastry sheet and roll it out until flat. 

Place a heaping tablespoon of the chicken mixture in the center of each biscuit.  Sprinkle with the blue cheese crumbles.  The blue cheese is optional and can be left out if you don't care for it.  Sprinkle with the shredded Monterrey Jack Cheddar cheese. 

Gather each biscuit up and pinch it together like a dumpling.  Turn the seam side under and place in a baking dish sprayed with nonstick spray.  

Mix the melted butter with the dry ranch dressing mix and Parmesan Cheese and brush over each biscuit.  

Place in a 375 degree preheated oven and bake for 15 to 17 minutes or until golden brown.

Serve just like this or drizzle with a little more ranch dressing or if you like extra spicy, more wing sauce!  They are so yummy!  

Ten Great Super Bowl Party Recipes!

Super Bowl is coming up and it has to be one of the biggest snacking days of the year!   Whether you are hosting a Super Bowl Party or you are going to a party you are taking an appetizer or snack food to, here are ten great recipes to choose from.  They are easy and relatively inexpensive and they will serve a crowd!  If it's a big crowd, just double the recipe! 

 All of these can be prepped ahead of time, which is key to a good party!  Nobody wants to be in the kitchen all day and miss the fun and time spent with your guests!  If you are taking an appetizer to a party, these all travel well also!  Click on the title of each recipe under the picture to go to the actual post and recipe! 

 

Bacon Wrapped Smokies!

 

 

Redneck Caviar!

 

Baked Bacon Cheese Dip!

 

Ssausage Pinwheels!

 

French Onion Soup Dip!

 

Jalapeno Popper Dip!

 

Cajun Stuffed Mushrooms!

 

Three Cheese Sausage Balls!

 

Cheesy Hot Shrimp and Crab Dip!

 

Nana's Pepperoni Rolls!

 

 

 

 

 

 

 

 

 



Caramel Maple Bacon Crack!

This "Caramel Maple Bacon Crack" or a.k.a. "Bacon Crack"  is called such a name, because it is very addicting!  This is the sort of sweet and salty combination I just love and it's so easy with 4 ingredients!   This is perfect game day food and with the Super Bowl coming up, it's a must try!  This would also be great for breakfast for brunch!  Everybody loves this stuff!  Here is what you will need:

1 lb. bacon

1 (8 oz.) can refrigerated crescent rolls ( you can use the non perforated sheet of crescent rolls dough also)

1/2 cup maple syrup

3/4 cup brown sugar

pinch of cayenne pepper (optional)

Cook the bacon to just until it is almost crispy.  This cooks more in the oven.   I microwave mine, but however you usually cook your bacon is fine.  Remove to a paper towel lined plate.  

Preheat the oven to 325 degrees. 

Line a rimmed cookie sheet with aluminum foil.  I prefer the nonstick Reynolds Wrap.  Spray the foil with nonstick spray.  Lay the crescent roll dough on the foil.  Do not separate the rolls.  If you are using the type with the holes in it, seal those together.  

 Prick the dough all over with a fork.   Drizzle half of the syrup over the dough.  Chop the bacon in pieces and sprinkle evenly over the syrup.  I keep the pieces bite sized.  

Sprinkle half of the brown sugar over the bacon and then drizzle with the rest of the maple syrup. If you like a little spicy with your sweet and salty, sprinkle the top with just a pinch of cayenne pepper to your taste!  This is totally option.  It's great either way.  

 Place in the 325 degree oven and bake for 25 minutes.  

All to cool for about 10 minutes and then cut in pieces.   I just cut along the lines of the individual rolls and the cut those pieces in about thirds.

Hot Crab Dip!

This "Hot Crab Dip" is cheesy and delicious!  Spread it on crackers, dip tortilla chips in it or spread it on sliced baquettes!  This is a great party appetizer or game day treat!  It's also really easy.  Make it up the night before and just bake the next day right before your gathering. 

 Here is what you will need:

8 oz. pkg. cream cheese, softened

1/2 cup mayonnaise

1/4 cup sour cream

3-4 green onions, sliced thin and including the green tops

1 cup shredded mozzarella, divided

1/2 parmesan cheese, divided

1 tsp. hot sauce (I used Tabasco)

pinch of cayenne pepper to taste

1/4 tsp. garlic powder

1 tsp. Worcestershire sauce

8 oz. crab meat (whatever is available in your area)

Preheat oven to 350 degrees.

I a mixing bowl, blend the cream cheese, mayonnaise and sour cream until smooth. Stir in 3/4 of the green onion.   Stir in half of the mozzarella and 1/2 of the parmesan cheese.  Add in the hot sauce, cayenne pepper, garlic powder and Worcestershire sauce.  Add the crab meat last.  If you use canned crab meat, drain it really well.  If you are using fresh lump crab meat, break it up just a bit.   Pour this into a 2 quart baking dish that has been sprayed with nonstick spray.  Top with the other half of the parmesan cheese and the other half of the mozzarella cheese.

  Place in a preheated 350 degree oven for about 30 minutes or until the top is just browning and bubbly.  Wait about 5 -10 minutes before serving.  This allows it to set up a little.  Sprinkle the top with the rest of the green onions.  I like it served on buttery crackers.  I will warn, this is a bit addictive!





BBQ Meatball Sliders!!!

I think I now have a favorite sandwich!  This will rank in my top 5 for sure!  These little "BBQ Meatball Sliders" are perfect football food or really anytime food!  They are great with a nice bowl of homemade soup also!

The homemade meatballs are to die for and you will be surprised how easy this all is to put together. I made these start to finish in less than an hour.

 Here is what you will need!

1 1/2 lbs. ground chuck or ground beef
1 egg
1 /2 cup Italian seasoned bread crumbs (can use plain)
1/4 cup grated Parmesan or Romano cheese
2 Tbs. milk
2 Tbs. bbq sauce (whatever your favorite is)
1 Tbs. Worcestershire sauce
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
dash of hot sauce (optional)
2 cups BBQ sauce (again whatever you prefer)
1/4 cup brown sugar
1 Tbs. Worcestershire sauce
1/4 tsp. garlic powder
dash hot sauce (optional)
8 slices Swiss or Provolone cheese
1 pkg. mini sub rolls (contains 8 rolls)

In a mixing bowl, combine ground chuck,  egg, Italian bread crumbs, Parmesan cheese, milk, 1 Tbs. BBQ sauce, Worcestershire sauce, seasoned salt, black pepper, garlic powder and a dash of hot sauce.  Mix this together until everything is incorporated, but do not over mix it.  If you over mix meatballs, they get too tight and sort of come our dry and tough. 

With a cookie scoop or tablespoon scoop about 2 Tbs. for each meatball and roll into a nice round ball.  You don't want huge meatballs for these, because the buns are small and they will be hard to keep on the bun.  This should make about 16 meatballs.  Place them on a cookie sheet lined with aluminum foil and sprayed with a little nonstick spray.  I like to use Reynolds nonstick.   Place in a preheated 375 degree oven for 20 -25 minutes, carefully flipping them over halfway through cooking.  They do best on the top rack of the oven.

In a large skillet over medium heat combine the 2 cups barbeque sauce, 1/4 cup brown sugar, 1 Tbs. Worcestershire sauce, garlic powder and a dash of hot sauce if you like a little kick.  Add the cooked meatballs to the skillet, everybody in the pool,  and toss them in the sauce to coat them all over.  Bring this up to a boil, then reduce heat and simmer for 15 minutes or so covered.  This allows the sauce to thicken and really infuse the meatballs with the flavor! 

To make your sandwiches place two meatballs on each mini sub roll and top with a slice of cheese.  Run under the broiler in the oven or microwave to melt the cheese.  You can add whatever you like to these...onion, pickle, even some slaw would be good. 

This will make about 8 sandwiches this size or you can use the Kings Hawaiian Dinner rolls or Sarah Lee Dinner size rolls and only use one meatball per slider and it will make 16 smaller sliders.  If you are serving these for a party, you could also put the meatballs and sauce in a slow cooker on low and let each guest make their own slider!   These are absolutely delicious, so make plenty!!!

Cheesy Southwestern Corn Dip!

I am always looking for different dips and appetizers to make for parties and family gatherings and such.  We have our usual family favorites that always show up, but it's good to surprise everyone with something a bit different sometimes.  That's how some of them become family favorites. 

 This "Cheesy Southwestern Corn Dip" is a little different, but if you try it I think you will find out it's going to be a huge hit!   It's easy and doesn't take long to bake and I usually have most of the ingredients on hand!  

 Here is what you will need:

1 (8 oz.) pkg. cream cheese, softened to room temperature

1/3 cup mayonnaise

1/4 cup grated Parmesan cheese

1 cup  shredded Mexican cheese (Monterrey Jack and Cheddar)

1 (12 oz.) bag frozen Southwestern corn (can substitute canned Mexican Corn)

2 Tbs. minced pickled jalapeno peppers

dash of hot sauce to taste ( I used Tabasco)

3 green onions, diced including some of the green tops.

In a mixing bowl, mix the cream cheese and mayonnaise until smooth.  Stir in the Parmesan cheese and the Mexican cheese.  You can just use shredded cheddar if you don't have the Mexican cheese blend.

Cook the frozen corn according to the package directions.  Drain well in a colander to remove all of the liquid it produces. 

 



This is the corn I used.  You can use canned Mexican corn.  Just drain the canned and you don't need to cook it.  The frozen needs to be cooked to remove the moisture it produces or it will make your dip watery.  I like this frozen brand.

Add the corn, jalapenos, and hot sauce to taste to the cream cheese mixture and stir it all together.  You can make this as hot and spicy as you like be adjusting the hot sauce and jalapenos. 

Spray a 1 1/2 quart ramekin or casserole dish with nonstick spray.   A deep pie plate works well for this.  Evenly spread the dip in the dish and place in a 350 degree oven for 30 minutes.

It should be just browning and bubbly. 

Garnish with green onions and serve with tortilla chips or Frito scoops!  This will go fast!  Make a double recipe if you have a bigger group! 







Slow Cooker Buffalo Chicken Sliders!

  

If you love Buffalo Chicken Wings, but maybe not the messiness involved in eating them and the cost of preparing them for a crowd, these Buffalo Chicken Sliders might be a good alternative.  They are also more of an actual meal.  Since you cook the chicken in the slow cooker, they are prepared and cooked in advance and can be held for long periods of time in the slow cooker on warm.  These are perfect for game day or for any type of gathering really!   Here is what you will need for these:

6-7 boneless chicken breasts (I used frozen and put them right in the slow cooker frozen)
1 medium size onion, diced
1/2 stick of butter, cut in pieces
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. celery salt
1 pkg. dry ranch dressing mix
1  1/2 cups hot wing sauce, divided ( I used Texas Peete, but any you like works fine)
1 pkg. provolone or Swiss cheese slices
1 pkg. dinner rolls (King's Hawaiian dinner rolls work well)
bleu cheese dressing or ranch dressing
shredded lettuce

Spray a slow cooker with nonstick spray.  Place diced onion in the bottom.  Place chicken on top of the onion.  Sprinkle with the black pepper, garlic powder, celery salt, and ranch dressing mix. Place pats of butter on top of the chicken.  Pour 1 cup of the hot wing sauce over all. Reserve the other 1/2  cup for later.  Cover and cook on high for 3-4 hours or on low for 6-7 hours.

Remove the chicken and shred it with two forks.  Keep about 1 cup of the liquid the chicken cooked in and place the shredded chicken back in it in the slow cooker.  Pour the reserved 1/2 cup of wing sauce over the chicken and mix it all together.  I like to let it cook on low for about another hour, but you can go ahead and serve immediately also.

Place a slice of the provolone on each dinner roll and then the chicken.  Top with shredded lettuce and dressing of your choice or serve plain!  These are going to disappear fast!  If you have a big crowd you will want to double this recipe!



Baked Bacon Cheese Dip in a Bread Bowl!

This is a yummy concoction of cheeses mixed together with bacon and baked in the oven in a hollowed out bread bowl.  It goes together easy enough, but does require some time to bake. You can serve this with chunks of bread, bagel crisps, or my favorite is tortilla chips.

This would be perfect for your Super Bowl Party.   I like to garnish the top with some chopped green onion and some extra bacon.   This is what you will need:

1 round loaf of bread (I used the King's Hawaiian Bread)
8 oz. cream cheese, softened ( I used light cream cheese and it works fine)
1/2 cup mayonnaise
1/2 cup sour cream
2 cups cheddar or a cheddar Monterrey jack blend, shredded
1 Tbs. dry Ranch dressing mix
1/4 tsp. garlic powder
dash of Tabasco sauce (to your taste)
6-7 strips of bacon, cooked crisp and crumbled
1/4 cup green onions, sliced with some of the green blades

Hollow out the bread bowl, leaving a good amount for a shell.  Place it on a large sheet of foil, on a heavy cookie sheet or pizza pan.

Blend the softened cream cheese, mayonnaise, sour cream, ranch dressing mix, Tabasco sauce and garlic powder until it's smooth.  You can probably just do this with a spoon unless the cream cheese is not soft and then you will need a mixer.  Mix in the shredded cheddar cheese and all of the bacon crumbles except for about 2 or 3 strips for the top. 

Pour into the bread bowl. Cover with the foil and place in the oven at 375 degrees for 1 hour.  Take the foil off the top and bake for about 15 more minutes.  

Garnish with the rest of the bacon and green onions!

Baked Bacon Cheese Dip in a Bread Bowl!