Buffalo Chicken Cups

Ingredients

• 24 wonton wrappers
• 5 tbsp oil
• 3 boneless, skinless chicken breasts
• ⅓ cup butter
• ½ cup Frank’s hot sauce (or other brand of Louisiana)
• ⅓ cup ketchup
• 1 tsp garlic powder
• ½ tsp ground black pepper
• ⅓ cup blue cheese
• ⅓ cup cream cheese, softened
• ⅓ cup sour cream
• ⅓ cup mayonnaise

Instructions

1. Brush one side of a wonton wrapper with 3 tbsp oil and press, brushed side down, into a mini muffin tray forming a cup. Do this for all 24 wonton wrappers. Bake in a 350F oven for 10-12 minutes. The wrappers will crisp up and start to brown. Let cool completely.
2. With an electric mixer, beat the blue cheese, cream cheese, sour cream and mayonnaise until smooth and creamy with no lumps. Place in the fridge until needed.
3. Coat the chicken breasts lightly with the remaining oil. Bake on a broiling pan or baking sheet in a 350F oven for 20-30 minutes. The chicken should be fully cooked. Let the chicken cool and cut into small, ½ inch cubes.
4. Make the buffalo sauce by melting the butter in a saucepan. Stir in the hot sauce, ketchup, garlic powder and black pepper. Bring to a boil then lower the heat and simmer for 5 minutes. Remove from heat.
5. Toss the chicken with the buffalo sauce until evenly coated.
6. Spoon some of the buffalo chicken into each wonton cup. Top with some blue cheese mousse.
7. Serve warm.

Buffalo Chicken Cupcakes

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup Ranch dressing
• 1/2 cup Buffalo wing sauce (Frank's is the brand I like)
• 1 cup shredded cheddar cheese, divided
• 1 1/2 cups cooked and shredded chicken
• 24 wonton wrappers (see Note)
• 1/4 cup blue cheese crumbles

Instructions

1. Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.
2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
3. Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
4. Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.
5. For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly, then remove from pan.

Buffalo Chicken Cups

1 1/2 cups chicken, cooked (marinade in hot sauce)

1/2 cup buffalo hot sauce

1/2 package wonton wrappers

1/2 cup bleu cheese, crumbled

More buffalo sauce

Place chicken and hot sauce in stand mixer on low for about 2-3 minutes until just about shredded. I get perfect shredded chicken this way.

Place wonton skins in a mini muffin pan sprayed with cooking spray. Add chicken, topped with bleu cheese and top with more hot sauce.

Bake for 7-10 minutes, or until slightly brown.

Chili's Salsa

 

Ingredients

• 2 (14.5 oz) cans whole tomatoes drained
• 1 (4 oz.) can diced jalapenos
• 1/4 cup onion
• 1 tsp. garlic salt
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. sugar
• 1 tsp. lime juice I like fresh limes
• 2 Roma Tomatoes to add some chunks, you can dice up the tomatoes really small for added texture. Completely optional.

Instructions

1. Place all ingredients together in a blender and blend until smooth. I stirred in some small diced Roma Tomatoes just for some added texture, but that is completely optional.

Chocolate Chip Cookie Dough Dip

 

Ingredients:

½ c butter
¼ c brown sugar, slightly packed
1 tsp. pure vanilla extract
8 oz. cream cheese , room temperature
½ c confectioners’ sugar
1 c mini semi-sweet chocolate chips

In a medium saucepan melt the butter and brown sugar. Whisk together over medium-high heat until sugar has dissolved, about 4 minutes. Remove from heat and whisk in vanilla extract. Set aside and let cool, if you’re in a hurry stick in the freezer for about 15 minutes.In the meantime cream together the cream cheese and confectioners’ sugar for 1-2 minutes. Slowly pour in the butter/sugar mixture. Beat on medium-high until the mixture is combined and not separated. It may take up to 5 minutes. Stir in the chocolate chips.Recommended to Serve with Graham crackers, vanilla wafers, animal crackers Enjoy!

Peanut Butter Fruit Dip

Ingredients

• 2 cups skim milk
• 1/2 cup sour cream
• 1 (3.4 oz) package Vanilla Instant Pudding mix
• 1 cup peanut butter
• 1/3 cup sugar

Instructions

1. Whisk milk, sour cream and pudding mix together until smooth. Next stir peanut butter and sugar into the pudding mixture and mix until well blended. Serve with sliced apples, bananas, strawberries or whatever fruit you choose!

Pot 'O Gold Snack Mix

Ingredients:

4 cups Lucky Charms® cereal

2 cups Corn Chex® cereal

1 1/2 cups broken mini-pretzel twists (about 65 twists)

1 cup dry-roasted peanuts

1/2 cup packed brown sugar

1/4 cup butter

2 tablespoons corn syrup

1/8 teaspoon baking soda

1/4 cup green mini candy-coated milk chocolate candies

 In large microwavable bowl, place cereals, pretzels and peanuts; set aside.

In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High about 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal mixture, stirring until evenly coated.

Microwave uncovered on High 1 to 2 minutes, stirring and scraping bowl every 30 seconds, just until cereal begins to brown. Cool 5 minutes; stir in candies. Spread on waxed paper to cool; break into bite-size pieces. Place in gold foil baking cups if desired. Store in airtight container.

Taco Cups

Ingredients:

1 lb lean ground beef (I used 96% lean)
1 packet taco seasoning
2/3 cup water
1 can black beans, drained
2 cups shredded cheddar cheese
36 wonton wrappers
Favorite Taco toppings: salsa, sour cream, etc


DIRECTIONS:  Preheat oven to 375 degrees. Brown the ground beef in a large skillet over medium-high heat. Drain grease. Stir in taco seasoning, water and black beans. Bring mixture to a boil, and then reduce heat to low. Let simmer for 10 minutes, or until water is absorbed.

Spray 18 regular muffin cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the meat mixture between muffin cups. Sprinkle half of the cheese over the meat. Repeat layers with another wonton wrapper, taco meat and cheese.

Bake at 375 for 15-18 minutes, or until cheese is bubbly and wrappers are golden brown. Serve with your favorite taco toppings!

Party Loaf

Prep Time: 30 min (not including thaw time)
Bake Time: 35 min

Ingredients

1 Loaf Rhodes™ Bread Dough, thawed but still cold
slices of your favorite cheese
cooked bacon
green onion, diced
dipping sauce

Instructions

Roll loaf into a 20-22-inch rope. Form into a circle and place in the bottom of a sprayed bundt pan. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 20-25 minutes or until lightly browned. Cool and then make cuts lengthwise and widthwise, about 1-inch apart, without cutting through the bottom crust. Place on a sprayed baking sheet. Insert cheese slices & bacon pieces between the cuts. Return to oven and bake an additional 5-10 minutes or until cheese is melted. Serve with your favorite dip in the middle.

Little Ceasars Bread Sticks

Ingredients:

1 tube Pillsbury Pizza dough (10 oz)
2 tbs. butter (melted)
1 tsp. garlic salt
Parmesan cheese for topping

1.  Preheat oven to 425 degrees
2. Unroll the dough lengthwise on the cutting board and with a sharp knife, in half and then smaller pieces (bread stick size)
3. Place each piece on a greased cookie sheet and bake for 6-8 minutes until golden brown
4. Melt the butter and add the garlic salt
5. Remove the bread stick from the oven and brush with butter/salt mixture.  Top with Parmesan cheese

Chevy's Mesquite Grilled BBQ Chicken Quesadilla

Mesquite Marinade:

• 1/2 cup water
• 1 tsp. mesquite-flavored liquid smoke
• 1/2 tsp. salt
• dash ground black pepper

 

Spicy BBQ Sauce:

• 1/2 cup bullseye original BBQ sauce
• 1/4 tsp. cayenne pepper
• dash chili powder
• 1 boneless/skinless chicken breast
• 1/3 cup sliced red bell pepper
• 1/3 cup sliced green bell pepper
• 1/3 cup Spanish onions
• 2 large tortillas
• 1 1/3 cup cheese

 

1.  Prepare the marinade by combining the ingredients in a medium bowl.  Add chicken breast fillet to the bowl, cover and chill 1 hour.

 

2.  When the chicken is finished marinating, preheat your grill to high temperature.

 

3.  Prepare the spicy BBQ sauce by mixing the ingredients in a small bowl

 

4. Grill chicken 4-5 minutes per side or until it's done.  When the chicken is done cooking, chop into bite sized pieces.

 

5. Saute the peppers and onion in pan for 4-5 minutes or until veggies begin to brown.

 

6.  Warm tortillas in the skillet and sprinkle 1/3 cup cheese over half of the tortilla.  Spoon half of the vegetables over the cheese, followed by half of the chicken, and then BBQ sauce, followed by more cheese.  Fold the other side of the tortilla over the filling, and press down so it stays in place.  Flip the quesadilla.  Serve.