Buffalo Chicken Crescent Rolls
1 cup cooked chicken, shredded
4-oz cream cheese, cubed
½ cup cheddar cheese, shredded
2 tbsp prepared ranch salad dressing
2 tbsp Buffalo wing sauce
2 tubes (8-oz each) refrigerated crescent rolls⅓ cup crumbled blue cheese
Preheat the oven to 375°F. In a small saucepan, combine chicken, cream cheese, cheddar cheese, ranch dressing, and wing sauce. Cook and stir over low heat until the cheeses are melted, about 5 minutes, and remove from the heat. Unroll tubes of crescent dough; separate into 16 triangles. Place 1 tbsp chicken mixture in the center of each triangle; sprinkle with 1 tsp blue cheese. Bring corners of dough over filling and twist; pinch seams to seal (filling will not be completely enclosed). Bake on ungreased baking sheets until golden brown, 15-20 minutes, and serve warm.
Baked Chicken Nachos
2 sweet red peppers, diced
1 green pepper, diced
3 tsp canola oil, divided
1 can (15-oz) black beans, rinsed and drained
1 tsp minced garlic
1 tsp dried oregano
¼ tsp ground cumin
2 ¼ cups rotisserie chicken, shredded
4 ½ tsp lime juice
⅛ tsp salt
⅛ tsp pepper
7 ½ cups tortilla chips
8-oz pepper jack cheese, shredded
¼ cup green onions, sliced
½ cup fresh cilantro, minced
1 cup sour cream
Preheat the oven to 350°F. In a large skillet, sauté peppers in 1½ tsp oil for 3 minutes or until crisp-tender and transfer to a small bowl. In the same skillet, sauté the beans, garlic, oregano, and cumin in remaining oil for 3 minutes or until heated through. Meanwhile, combine the chicken, lime juice, salt, and pepper. In a greased 13×9 baking dish, layer half each of the tortilla chips, pepper mixture, bean mixture, chicken, cheese, onions, and cilantro. Repeat layers. Bake, uncovered, for 15-20 minutes or until heated through and serve with sour cream.
Roast Beef Sandwiches
1 (12-ct) package King’s Hawaiian Rolls
¾ lb deli roast beef, thinly sliced
3 tbsp creamy horseradish sauce, divided
8 slices white cheese
6 tbsp butter
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp poppy seeds
Preheat the oven to 350°F. Split each dinner roll and spread a small amount of creamy horseradish sauce on the bottom of each roll. Make a sandwich of roast beef, cheese, and dinner rolls. Arrange the sandwiches in a 9×13 pan. In a small saucepan combine butter, brown sugar, 1 tbsp horseradish sauce, Worcestershire, and poppy seeds. Bring to a boil and pour over sandwiches. Bake for 20-30 minutes, or until the tops are brown and crispy.
Sausage and Beer Cheese Dip
14-oz cooked sausage, crumbled
4 cups cheddar cheese, shredded
5 green onions, thinly sliced
1 packet ranch seasoning
¾ cup beer
2 packages (8-oz) light cream cheese
Dipper options: pretzels, corn chip scoops, bread, pita chips
Preheat the oven to 375°F. Brown sausage in an oven-safe pan on medium heat. Add cream cheese, ranch packet, ½ chopped green onions, and 2 cups of shredded cheese. Stir frequently with a spatula to melt, then slowly pour beer into the pan, and mix into cheese. Top with remaining cheese and green onions. Bake for 10-12 minutes, until golden brown.
Honey Garlic Chicken Wings
16 chicken wings
½ tsp salt
¼ cup honey
4 cloves garlic, minced
1 tbsp ginger, grated
1 tbsp water
1 tbsp sesame seeds, toasted
Preheat the oven to 450°F. Wash wings in cold water and pat thoroughly dry with paper towels. Lay wings onto a parchment paper-lined baking sheet, leaving at least an inch of space between each. Sprinkle half the salt and bake for 20 minutes. Flip the wings over, sprinkle the remaining salt, and bake for 20 more minutes. In the meantime, add the following ingredients to a skillet – honey, garlic, ginger, and water. Over medium-high heat, whisk the ingredients together and allow them to come to a low boil until the sauce has thickened. Remove the wings from the oven and add to the skillet with the sauce and toasted sesame seeds. Toss together, cooking over medium-high heat until the wings have absorbed all of the sauce, and the wings start to char.
Pull-Apart Pizza Bread
2 cans refrigerated biscuits
8-oz pepperoni
2 cups mozzarella cheese, shredded
1 tbsp Italian seasoning
½ tsp garlic powder
⅓ cup olive oil
2 cups marinara sauce
Preheat the oven to 350°F. Cut biscuits into ¼ pieces. Combine biscuits, pepperoni, mozzarella, Italian Seasoning, garlic powder, and olive oil in a large bowl and toss together. Add mixture to a non-stick sprayed bundt pan and bake for 35-40 minutes. If the biscuits start to turn brown, cover the pan with aluminum foil. Serve with marinara sauce for dipping.
Ranch Oyster Crackers
⅓ cup vegetable oil
1 tsp dried dill
½ tsp garlic salt
1 (9-oz) package oyster crackers
1 (1-oz) package ranch salad dressing mix
Preheat the oven to 250°F. Place the vegetable oil in a large bowl and stir in the dill, garlic salt, and ranch dressing mix. Add the oyster crackers and toss gently to combine. Spread the oyster crackers onto a large sheet pan, and bake for 15–20 minutes, or until golden. Serve on their own as a snack, or on top of soup or chili.
S’mores Dip
1 bag milk chocolate chips
1 bag mini marshmallows
Graham crackers
Preheat the oven to 450°F. Pour chocolate chips into an oven-safe casserole dish until they are covering the bottom. Sprinkle marshmallows evenly over the top of the chocolate chips until the chocolate chips are covered. Bake for 4 minutes, or until the marshmallows are nicely golden on top. Serve with graham crackers for dipping.
Party Bars
1 1⁄2 cups graham cracker crumbs
1⁄4 cup cocoa
1⁄4 cup sugar
1⁄4 cup butter, melted
1(14-oz) can sweetened condensed milk, not evaporated
12-oz semi-sweet chocolate chips
1 cup Reese’s peanut butter cups
3 1⁄2 oz flaked coconut
1 cup nuts, chopped
Preheat the oven to 350°F. Combine crumbs, cocoa, sugar, and butter. Press firmly on the bottom of a 13×9 baking pan and pour the condensed milk evenly over the crust. Top evenly with remaining ingredients in the order listed and press down firmly. Bake for 25-30 minutes or until lightly browned. Cool, chill thoroughly if desired. Cut into bars, and store loosely covered at room temperature.