Buffalo Chicken Dip

-Allrecipes

1 (10 ounce) cans chunk chicken, drained

1/3 cup pepper sauce (HEB Flyin Saucy Medium)

1 (8 ounce) packages cream cheese, softened

½ cup Ranch dressing

¾ cup shredded Cheddar cheese

Pico de gallo

 

Heat chicken and hot sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.

 

Mix in 1/2 of the Cheddar cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.

 

Cover and cook on Low until dip is hot and bubbly, about 35 minutes.

 

Top with pico and serve with celery sticks and crackers.

Jalapeño Popper Wontons

It's always fun to try out new appetizer recipes during bowl season! These were definitely a winner, but  too hot for the kids. If you're serving them to littles, make sure to cut back on the jalapeños. 

-Allrecipes

1 (8 ounce) package cream cheese, softened

1 cup shredded Monterey Jack cheese

1 (4 ounce) can diced jalapeno peppers

2 cloves garlic, pressed

3 green onions, diced

1 (16 ounce) package wonton wrappers

1 quart vegetable oil for frying

In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.

Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal.

In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.

Pretzel Dogs/ Soft Pretzels

When I was in grade school, I tried over and over to make soft pretzels from this book (thanks Mom for saving it for me):

 

Each time I would start with anticipation - hoping that maybe the last attempt would be history and this magical time, I would produce a soft, delicious pretzel that would make any concession stand proud, but alas, each time produced something akin to craft dough with a shiny glaze and salt on top. Bleh...
I really have to give my mom kudos for allowing me to try this silly recipe over and over - allowing me the chance to try and test - even at a very young age. 

So, with this as my background, I decided I would never be able to produce a good soft pretzel. Fast forward 20 years to the fabulous world of Pinterest and I find this recipe for preztel dogs. I tried them with great success for the Super Bowl. The mini pretzel bites were quite delicious dipped in our nacho cheese and I can proudly leave the salt dough pretzels of my past behind. The things food does for my self-confidence - hah!

-Joy the Baker (recipe adapted from Alton Brown)

Makes 16 pretzel dogs (made from cutting hot dogs in half)

1 ½ cups warm water (between 110 and 115 degrees F)

1 tablespoon granulated sugar

2 1/2 teaspoons active dry yeast

4 - 4 1/2 cups all purpose flour

2 teaspoons salt

2 tablespoons butter, melted and cooled

about 14 cups of water

1 cup baking soda

1 large egg, beaten, with a splash of water

salt and pepper for topping

In the bowl of an electric stand mixer fitted with a dough hook, combine warm water and sugar.  Sprinkle the yeast on top of the water and set aside for 5 minutes.  The mixture will begin to foam and froth.  If it doesn’t, throw the mixture away and start again with new yeast.

Once the yeast and water is frothy, add the flour, salt, and melted butter.  Using the dough hook, mix on low speed until well combined.  Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, creating a ball of dough around the dough hook.  Beat on medium speed for approximately 4 minutes.

Remove the dough from the bowl.  The dough will be soft, pliable, and just a bit sticky.  That’s perfect.  Scrape any residue out of the bowl and coat the bowl with a bit of vegetable oil.  Place the dough back in the bowl, cover with plastic wrap, and store in a warm place to rise.  Allow dough to rise, until doubled in size, about 1 hour.

Place baking racks in the center and upper third of the oven.  Preheat oven to 425 degrees F.  Line two baking sheets with Silpats, or parchment paper lightly brushed with oil.  It’s important to brush the parchment paper or the pretzels will stick!

Combine water and baking soda in a large pan (8 quart is fine) saucepan and bring to a boil.

While the water comes to a boil, turn the dough out onto a clean, slightly oiled work surface.  Divide dough into 8 or 16 pieces, depending on how large you’d like your pretzel dogs.  8 pieces of dough for whole hot dogs.  16 pieces of dough if you’re doing to slice the hot dogs in half.

Start with the fingers of both hands in the center of the dough, and roll, moving your hands outward as you roll.  Roll the dough along the oiled surface until you have about a 24-inch or 12-inch piece of rope (depending on how large your piece of dough was… the more dough the longer the rope).

Wrap pretzel around a hot dog, making sure to seal the ends.

When water has come to a boil, gently lower a few pretzel dogs into the boiling water.  Boil for 30 seconds.  Remove carefully, using a flat, slotted spatula.  Place on prepared baking sheet.  Brush boiled pretzels with beaten egg, and add coarse sea salt and fresh cracked black pepper.

Bake until deeply golden brown, about 12 to 14 minutes.  Transfer to a cooling rack for a few minutes before serving warm.

Soft pretzels are best enjoyed the day they are made. (I thought they made great leftovers heated in the microwave!)

If you’re not going to enjoy all your pretzel dogs, double wrap them in plastic wrap and store in the freezer.  When ready to serve, transfer out of plastic and into a piece of foil.  Wrap well and bake in a 350 degree oven for 12 minutes, or until heated through.

Lemon Buddies

I saw these on Pinterest and had to try them- yummy!! I'm not sure the butter is necessary - next time I'm going to try it without.

-Chex

9          cups Rice Chex® cereal

1 1/4  cups white vanilla baking chips

1/4     cup butter or margarine

4          teaspoons grated lemon peel (I didn't use this much)

2          tablespoons fresh lemon juice

2          cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

Roasted Cinnamon Almonds

These are delicious and easy to make!


-The Sister's Cafe

1 cup white sugar
1/2 tsp. salt
2 tsp. cinnamon
1 egg white
1 tsp. vanilla
4 cups almonds

Preheat oven to 250. Cover a 13x17" baking sheet with parchment paper (or Silpat), or grease well. In small bowl combine sugar, salt and cinnamon. Set aside. In a large bowl slightly beat the egg white. Add vanilla and beat until very frothy, but not stiff. Add the almonds and stir until well coated. Add the cinnamon mixture and toss until evenly coated. Spread evenly on the prepared pan. Bake for one hour, stirring half way through. Allow to cool, then store in an airtight container.

Muddy Buddies

A classic and simple recipe for teaching young children how to measure, stir, and shake!


-Chex/Betty Crocker


9 cups Chex (any combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups powdered sugar

Into a large bowl, measure cereal; set aside.

In a 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

CPK's Spinach Artichoke Dip

All I can say is YUM! I've made many versions of spinach artichoke dip, but this one really takes the cake. It does take a few ingredients, and some time to make, but It's Worth It! Suzie made this to go along with the cookies for our holiday cookie exchange, and I liked it so much I just had to have it again! I made it for the Tostitos National Championship game and Brandon and I polished off a good portion of it all by ourselves. It was even good reheated the next day. :)

-Suzie Irwin

¼ cup olive oil
2 tablespoons unsalted butter
¾ cup diced white or yellow onion
1 ½ tablespoon minced garlic
½ cup flour
1 ½ cup chicken stock
1 ½ cup heavy cream
¾ cup grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or crumbled bullion cubes
1 ½ tablespoon freshly squeezed lemon juice
1 teaspoon sugar
¾ cup sour cream
12 ounces frozen spinach, defrosted, drained, wrung out by hand and coarsely chopped
6 ounces canned artichoke bottoms, drained and cut into 1/8 inch slices
1 cup finely shredded Monterey Jack cheese
¾ teaspoon Tabasco Sauce (I'd use a little less next time)
Blue and white corn tortilla chips

In a large saucepan, warm olive oil and butter together over medium heat. When butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.

Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden blonde color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Add the Parmesan, chicken base or cubes, lemon juice and sugar and stir until thoroughly blended.

Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce and stir until the ingredients are thoroughly combined and the cheese in melted. Transfer to a warmed serving dish and serve immediately, accompanied by blue and white corn tortilla chips

Mango Salsa

I love the savory/sweet flavors of mango salsa. This recipe is a combination of several different recipes and was quite tasty!

3 medium ripe mangos, peeled, pittted and diced
1-1/2 cups diced seeded roma tomatoes
1 can (4.5 oz) chopped green chilies or if you like more heat: 2 jalapenos, seeded and finely chopped
1/4 cup each diced green, red and yellow bell peppers (whatever you have on hand)
1/4 cup chopped green onions
2 Tbsp. lime juice
3 garlic cloves, minced
4 -1/2 tsp. chopped fresh cilantro
1 Tbsp. sugar
1-1/2 tsp. lime zest
1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients in a large bowl. Cover and refrigerate for 4 hours or overnight. Serve with tortilla chips.

Warm Bacon Cheese Spread

I've been wanting to try this recipe for a long time and last night's National Championship game provided the perfect opportunity! It took about 1 1/2 hours at 325 for my spread to be heated all the way through. Yummy 'loaded potato' type flavor. Make sure you have extra bread cubes on hand!

-Kristin Topham

1 (1 lb.) round loaf sourdough bread
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. sour cream
2 c. shredded Cheddar cheese
1 1/2 tsp. Worcestershire sauce
3/4 lb. bacon, cooked and crumbled
1/2 c. chopped green onions

Cut the top fourth of the loaf of bread; carefully hollow out the bottom, leaving a 1 inch shell. Set aside. In a mixing bowl, beat the cream cheese. Add the sour cream, Cheddar, and Worcestershire sauce until combined; stir in bacon and onions. Spoon into bread shell. Wrap in a piece of heavy-duty foil. Bake at 325 for 1 hour (1 1/2 hours) or until heated through. Serve with crackers and reserved bread cubes. Makes 4 cups.

Hot Artichoke Dip

This dip is delicious and wonderful served with cubed french bread.

-Kacee Carlson

1 can artichokes (14 oz or so) (Reese Artichoke Hearts)
1 cup mayo
1 cup grated Parmesan cheese
1 cup grated Mozzarella cheese
1/8 - 1/4 tsp. garlic powder, if desired

Finely chop artichokes and combine with mayo, Parmesan and mozzarella. Cover with foil and Bake at 350 for around 30 minutes.

BLT Appetizers

Focaccia (recipe here)

1/2 cup mayonnaise

1 head garlic, roasted (you'll only need 1/2)

8 oz. Sun-dried tomatoes, sliced into thin strips (I used the natural sun-dried tomatoes I found in the clear packages by the nuts and dried fruits at HEB)

3/4 lb. bacon

Romaine lettuce

Bake focaccia, set aside to cool.

To roast garlic: Remove outside papery layers. Slice top off of the head of garlic so each of the cloves are exposed. Place on a piece of foil, drizzle with olive oil, fold over the foil to tightly seal. Roast at 400 for 30-35 minutes. Cool. Pinch each clove to remove garlic from the skin and set aside.

Place bacon strips on a foiled-lined pan in the oven at 425 for 8 minutes. Rotate the pan 180 degrees and then bake for another 6-8 minutes until bacon is crisp. Remove from the pan and cool on paper towels.

Place mayonnaise and 1/2 of the reserved garlic in a food processor and pulse until garlic is finely chopped.

Square off the focaccia loaf by cutting off the rounded edges. Cut in half vertically for ease in assembling sandwiches. Cut each half horizontally using an electric knife.

Spread both sides of bread with mayonnaise-garlic mixture. Place strips of tomato on bottom sides of the bread. Top with bacon, then lettuce and top side of bread.

Secure sandwiches with party style toothpicks, spacing about every 2-3 inches. Slice in between toothpicks using an electric knife, making small, bite-sized sandwiches. Serve at room temperature.

Bacon-Wrapped Jalapenos with Cream Cheese

Photo: Ree Drummond, http://thepioneerwoman.com/cooking/

-Ree Drummond, The Pioneer Woman Cooks

Jalapenos

Cream Cheese, softened

Bacon, cut into thirds

Preheat oven to 375. Cut jalapenos in half lengthwise and remove seeds and membranes. Stuff with cream cheese and wrap with bacon section and secure with toothpick. Bake 20 minutes, till bacon is crisp. If bacon has not crisped after 20 minutes, broil for a few minutes to finish.

Queso

-Brandon

1 lb. white American cheese (from the Deli counter)
4 oz. can green chiles (or less - to taste)
3/4 to 1 cup whole milk
1-2 Tbsp. sliced jarred jalapenos, chopped
1 Tbsp. jalapeno juice from jar
Additional milk as needed

Put all ingredients in a double boiler. Stir consistently until cheese is melted and mixture is smooth. Add more milk as needed to reach desired consistency. Serve with tortilla chips and more jalapenos on the side.

BBQ Beans

-Annie Earl, Dry Creek Ward Cookbook, 35

1 lb. ground beef
1/2 c. chopped onion
1/2 tsp. salt
1 large (appx 53 oz.) can pork and beans
1 Tbsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
1/2 c. Ketchup
1 Tbsp. vinegar
2 Tbsp. brown sugar

Brown ground beef with onion, salt, and pepper. Add the other ingredients and simmer. Serve right away or place in casserole dish and simmer in oven at 325 for 30 minutes. Tastes better if ingredients have some time to blend.

Bacon Wrapped 'Little Smokies'

-Melissa Hartung, Dry Creek Ward

1 lb. bacon (not thick sliced)
1 lb. 'little smokies'
Brown sugar

Preheat oven to 375. Cut bacon lengths in 3 equal lengths. Wrap each 'little smokie' in a little piece of bacon. Place then in a 9x13 inch pan. (You can secure the bacon on each with a wood toothpick. They are a little tricky to get them to lay flat together in the pan with the toothpicks. They are tricky to get out of the pan when they are hot without the toothpick! You decide! They are worth it (either way)! Sprinkle brown sugar over the entire pan, covering the 'little smokies.' Bake at 375 for about 30 minutes or until bacon looks cooked.

Sweet Chicken Bacon Wraps

Paula Deen

1 1/4 lbs. boneless, skinless chicken breasts (about 4 breasts)
1 lb. package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden toothpick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake at 350 for 30-35 minutes or until bacon is crisp.