Boneless Buffalo & Honey BBQ Wings

Every Sunday afternoon, without fail, my husband declares "I need some heat!" And that is code for buffalo wings :). While we don't always succumb to his cravings, when we do, it involves a trip to Buffalo Wild Wings. For many reasons, we needed to find an alternative. And this is, dare I say, even better!

Ingredients 

• oil for deep frying 
• 1 cup unbleached all-purpose flour 
• 2 teaspoons salt 
• 1/2 teaspoon ground black pepper 
• 1/2 teaspoon cayenne pepper 
• 1/4 teaspoon garlic powder 
• 1/2 teaspoon paprika 
• 1 egg 
• 1 cup milk 
• 3 skinless, boneless chicken breasts, cut into 1/2-inch strips 
• 1/4 cup hot pepper sauce 
• 1 tablespoon butter 
• (We used Red Hot wing sauce)

Directions 
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes. Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch. Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat. 

Recipe: allrecipes.com

Honey BBQ sauce
1 cup ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey (we added a bit more to make it sweeter)
1 tsp. liquid smoke
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. paprika
1/4 tsp. chili powder
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper

Recipe: lovetobeinthekitchen.com

BBQ meatballs

Ingredients:

1 bottle of ketchup

2 cups brown sugar

2 tbsp liquid smoke 

1 tsp garlic powder

Frozen meatballs

Mix and let simmer in crockpot

Recipe: Lindsey Cross

Nacho Cheese Sauce

**I added a can of Rotel, and ground sausage.  Turned out fantastic!

Ingredients:

• 4 oz. pepper jack cheese,shredded

• 4 oz. cheddar cheese, shredded

• 1 tablespoon cornstarch

• 1 (12 oz.) can evaporated milk, divided

• 2 teaspoons hot sauce

• pinch salt

Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce and salt. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.

Recipe: http://kitchensimplicity.com/nacho-cheese-sauce/

Spinach and Artichoke Dip

Ingredients

• 8oz cream cheese
• 16 oz light sour cream
• 1 stick (8 tbsp) unsalted butter
• 1½ – 2 cups shredded Parmesan cheese
• 14 oz quartered artichoke hearts, drained and coarsely chopped
• 4 oz can diced jalapeños, drained
• 10 oz frozen spinach (thawed and drained)
• 2-3 garlic cloves, pressed

Instructions

1. In a medium pot over medium heat, melt together 8oz cream cheese, 16 oz sour cream, 1 stick butter and 1.5-2 cups parmesan cheese, stirring frequently until melted and an even consistency. It should start to bubble.
2. Stir in coarsely chopped artichoke hearts, your drained jalapenos and drained spinach (I used my hands to squeeze spinach over the sink to remove excess water). Finally, stir in 2-3 pressed garlic cloves.
3. Serve hot with chips or crackers or toasted baguettes.

Recipe: http://natashaskitchen.com/2012/09/30/spinach-and-artichoke-dip-recipe/

Warm Bean Dip

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 1 cup sour cream
• 2 cans (16 ounces, each) refried beans
• 1 packet taco seasoning
• 2 cups cheddar cheese, shredded
• 2 cups monterey jack cheese, shredded 

Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9×13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

 

Recipe: http://life-in-the-lofthouse.com/warm-bean-dip/

 

Cool Veggie Pizza

Ingredients:

• 1 package (8 oz) refrigerated crescent rolls
• 1 package (8 oz) cream cheese, softened
• 1 tbs. mayonnaise
• 1 garlic clove, pressed
• 1 tsp. dried dill weed
• salt and ground black pepper to taste
• 2 cups assorted fresh vegetables: broccoli, cauliflower, cucumber, green or red bell pepper, green onions, tomato, mushrooms, carrot, yellow summer squash or zucchini

Preheat oven to 350 F.

Unroll crescent dough: separate into eight triangles. Arrange triangles in a circle with points in the center and wide ends toward the outside. Roll dough to a 12 inch circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven and cool completely.

Combine cream cheese, mayonnaise, garlic, and dill weed. Season with salt and pepper; mix well. Spread cream cheese mixture evenly over crust.

To prepare vegetables, coarsely chop broccoli or cauliflower and/or dice or slice remaining vegetables.

Sprinkle vegetables over pizza. Cut into squares using a pizza cutter.

Yield: 10 servings

Recipe: The Pampered Chef- Season's Best Fall/Winter 2003

Touchdown Taco Dip

Ingredients:

• 1 can (9 oz) bean dip
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1 tbs. taco seasoning mix
• 1 garlic clove, pressed
• 1/4 cup shredded cheddar cheese
• 1 plum tomato, seeded and diced (1/2 cup)
• 2 green onions with tops, thinly sliced
• 1/4 cup pitted ripe olives, sliced
• 1 tbs. finely chopped fresh cilantro or parsley
• additional sour cream (optional)

Preheat oven to 350 F. Spread bean dip over bottom of 9x9 pan. Combine cream cheese, sour cream, taco seasoning mix and garlic; mix well.

Spread cream cheese mixture evenly over bean dip. Grate cheddar cheese over top. Bake 15-20 minutes or until cheese is melted.

Dice tomato and onions, slice olives, finely chop cilantro. Sprinkle over dip.

Serve with tortilla chips.

Serves: 8

Recipe: The Pampered Chef- Season's Best Fall/Winter 2003

Jalapeno Cream Cheese Crescent Poppers

Ingredients

• 1 package Cream Cheese (8 Ounce Package)
• 4 ounces, weight Canned, Diced Jalapenos
• 1 Tablespoon Sugar
• 8 ounces, weight Tube Refrigerated Crescent Rolls

Note: The ingredients above make 32 little Crescent Poppers. It’s easy for a grown man to shovel about 8 of these in his mouth without thinking about it. So depending on who you’re having over, you might want to get another tube of rolls and one more cube of cream cheese. Don’t worry about the jalapenos, you will have enough for a second batch with this one can. Unless you want over the top spicy poppers.

Preheat oven 375 degrees F.

Cut your cube of cream cheese and throw about 3/4 of it into a bowl. Now take about half of your jalapenos from the can and throw in with your cream cheese.

To your bowl with your cream cheese and jalapenos, add your Tablespoon of sugar. Take your fork and mash it all up really well. Be sure to incorporate all that sugar in really well. (This is where I like to do a little taste test. I prefer a bit more spicy poppers, so I added just a bit more jalapenos.)

Set your bowl of cream cheese jalapenos aside for now.

Open up your tube of crescent rolls and place on your cutting board. Separate them into two rectangles. Now pinch together the perforations to create two nice rectangles. Sometimes I like to use my little mini rolling pin afterwards, to make it a nice and smooth rectangle.

With the back of your spoon, spread half of the cream cheese mixture onto one of the rectangles. Save the other half of the mixture for the other rectangle. (You will have TWO rectangles per tube of crescent rolls.)

Once you’ve spread your half portion of cream cheese on one of your rectangles, start with the LONG end of the roll, and get to rolling.

Once it’s all rolled up, you will need to cut your log into 16 pinwheels.

Note: you could refrigerate these little guys if you wanted to make them ahead of time.

Place your 16 poppers, laying face up, on a greased cookie sheet.

Pop these into the oven for about 13 minutes until they are golden brown.

Yields: 32 poppers

Recipe: www.tastykitchen.com

Creamy Crab Dip

Ingredients:

• 2- 8 oz. packages cream cheese, softened
• 1- 8 oz. carton sour cream
• 1/4 cup mayo
• 1 tsp. lemon juice
• 1/2 cup cheddar cheese, grated
• 1 tsp. dry mustard
• 1/2 tsp. Worcestershire sauce
• 1/8 tsp. garlic powder
• 2- 6 oz. cans crab meat, rinsed, drained & flaked

Combine cream cheese, sour cream, mayo, and lemon juice until smooth. Stir in cheese gratings and seasonings. Add crab meat. Place in lightly greased 1 1/2 quart casserole dish. Cover and refrigerate. Bake in preheated 350 F oven for 30-35 minutes or until bubbly. Sprinkle with additional cheddar cheese. Bake an additional 5-10 minutes or until cheese is melted.

Mix one day ahead. Refrigerate until party time!

recipe from Ryan Dolan- Mason Elementary PTA Recipes to Remember 2001-2002

Dried beef and cheese dip

Ingredients:

• 1 round bread (rye, pumpernickel, sourdough)
• 8 oz. cream cheese, softened
  
• 2 oz. shredded swiss cheese
• 1 cup sour cream
• 3/4 cup mayo
• 1/2 tsp garlic powder
• 3 oz. shredded dried beef

Cut large hole into top of round bread to create a "bread bowl". Tear up bread from the hole into pieces and set aside.

Mix all remaining ingredients together in a bowl. Pour into the bread bowl.

Bake at 350 F for 1 hour.
Add remaining bread pieces for last 5-10 minutes (if you would like crispy bread to dip)

Serve with crackers.

recipe from Sarah Bolinger

Buffalo Chicken Dip

Ingredients:

• 2- 8 oz. bricks of cream cheese
• 2-3 boneless chicken breasts
• 1 small bottle (5 oz.) of Frank's Red Hot Sauce
• 12 oz. (1 1/2 cups) of ranch dressing
• 8-12 oz. sharp cheddar cheese (depending on preference)
  

Boil or bake chicken breasts and shred into pieces

Mix cream cheese and ranch in a pan and warm on stove until melted

In a mixing bowl, add cream cheese and ranch mixture to chicken and add the bottle of hot sauce. Mix thoroughly.

Pour into a 9x13 baking dish and top with shredded cheese

Bake at 350 F for 20-25 minutes

Let cool slightly and serve with tortilla chips

recipe from Sarah Bolinger

Cowboy Caviar

Ingredients:

• 15 oz. can shoepeg corn, drained
• 15 oz. can black-eyed peas, drained
• 1 avocado, peeled and diced
• 2/3 cup cilantro, chopped
• 2-3 green onions, chopped
• 3-4 roma tomatoes, chopped
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, crushed
• 3/4 tsp. salt
• 1/8 tsp. ground pepper
• 1 tbs. ground cumin

In a medium bowl, combine corn, black-eyed peas, avocado, cilantro, green onions, and tomatoes.

In a small bowl, whisk together olive oil, vinegar, garlic, salt, pepper, and cumin. Add to the vegetable mixture and toss to coat.

Serve with tortilla or pita chips.

Servings: 4-6

recipe from www.eurofresh.com