Ok Football is officially on for the year! :yahoo:


Anyone care to share some good appetizer recipes / tailgating recipes? I am always looking for new ones to ad to my collection :smile:

I'll start:


Pizza Pouches w/ Dipping Sauce:

1 thawed package of pizza dough (I use Nicks brand)
1 package of pepperoni
2 cups of mozzarella
1/2 cup parmesean
1/2 cup of asiago

Egg wash
Shredded parmesean cheese
Italian Seasoning


Roll dough out dough to 1/4 inch thickness cut into squares fill w/ cheese and pepperonis fold ends to make a ball kinda thing. Press tight so filling doesnt spill out. Put into muffin tins, brush w/ egg wash sprinkle w/ italian seasoning & parmesean cheese. Bake @ 350 til golden brown. Serve w/ either homemade or jarred spagetti sauce.

These always go fast and you can use other fillings like meatballs, sausage, veggies, etc...

That sounds delicious ,but what is asiago?

That sounds delicious ,but what is asiago?

cheese

very good cheese

What is egg wash??

What is egg wash??

Take one egg.
Beat/whisk until well mixed.
Brush egg lightly on top of pastry.

Results in a nice shiny glaze on top of pastry.

Ok Football is officially on for the year! :yahoo:


Anyone care to share some good appetizer recipes / tailgating recipes? I am always looking for new ones to ad to my collection :smile:

I'll start:


Pizza Pouches w/ Dipping Sauce:

1 thawed package of pizza dough (I use Nicks brand)
1 package of pepperoni
2 cups of mozzarella
1/2 cup parmesean
1/2 cup of asiago

Egg wash
Shredded parmesean cheese
Italian Seasoning


Roll dough out dough to 1/4 inch thickness cut into squares fill w/ cheese and pepperonis fold ends to make a ball kinda thing. Press tight so filling doesnt spill out. Put into muffin tins, brush w/ egg wash sprinkle w/ italian seasoning & parmesean cheese. Bake @ 350 til golden brown. Serve w/ either homemade or jarred spagetti sauce.

These always go fast and you can use other fillings like meatballs, sausage, veggies, etc...



I just made something similar the other day..I used the walmart pizza dough (80 cents :nomoney: ) but I mixed up a can of chicken and some buffalo wing sauce, with probably a tablespoon of ranch dressing (so wont eat blue cheese) and put it inside circles of the dough with chedder cheese. I brushed it with a mixture of butter, garlic salt, and some italian herbs and baked it. sooo good.


I always make crazy layer dips..they were popular in my apartment in college :killingme cheese, chorizo, refried beans, with cheese and sour cream on top.

I also make "taco tarts" with phyllo cups..taco seasoning mixed with buttermilk, sour cream, mayo, sprinkled with cheese and baked.

Ok Football is officially on for the year! :yahoo:


Anyone care to share some good appetizer recipes / tailgating recipes? I am always looking for new ones to ad to my collection :smile:

I'll start:


Pizza Pouches w/ Dipping Sauce:

1 thawed package of pizza dough (I use Nicks brand)
1 package of pepperoni
2 cups of mozzarella
1/2 cup parmesean
1/2 cup of asiago

Egg wash
Shredded parmesean cheese
Italian Seasoning


Roll dough out dough to 1/4 inch thickness cut into squares fill w/ cheese and pepperonis fold ends to make a ball kinda thing. Press tight so filling doesnt spill out. Put into muffin tins, brush w/ egg wash sprinkle w/ italian seasoning & parmesean cheese. Bake @ 350 til golden brown. Serve w/ either homemade or jarred spagetti sauce.

These always go fast and you can use other fillings like meatballs, sausage, veggies, etc...

coming to your house just to eat!!! (and see my kid!! :whistle:)

Spread cream cheese 1/8-1/4" thick on a pizza tray. Spread salsa or pizza sauce or sketti sauce over cheese, sprinkle chunks of Italian sausage over sauce, sprinkle mozzeralla over sausage (just like makin a pizza), bake until mozzeralla is melted. Serve warm with tostitos or fritos scoops. :yum:

Spread cream cheese 1/8-1/4" thick on a pizza tray. Spread salsa or pizza sauce or sketti sauce over cheese, sprinkle chunks of Italian sausage over sauce, sprinkle mozzeralla over sausage (just like makin a pizza), bake until mozzeralla is melted. Serve warm with tostitos or fritos scoops. :yum: Make appt with doctor for getting arteries roto-rooted.

:lol:

That sounds delicious ,but what is asiago?
Cheese! It is really strong and deliscious. But you can omit that and just use all parm if you like.
What is egg wash??

Take one egg.
Beat/whisk until well mixed.
Brush egg lightly on top of pastry.

Results in a nice shiny glaze on top of pastry.
:yeahthat:
Or you can use butter either one will work.
I just made something similar the other day..I used the walmart pizza dough (80 cents :nomoney: ) but I mixed up a can of chicken and some buffalo wing sauce, with probably a tablespoon of ranch dressing (so wont eat blue cheese) and put it inside circles of the dough with chedder cheese. I brushed it with a mixture of butter, garlic salt, and some italian herbs and baked it. sooo good.


I always make crazy layer dips..they were popular in my apartment in college :killingme cheese, chorizo, refried beans, with cheese and sour cream on top.

I also make "taco tarts" with phyllo cups..taco seasoning mixed with buttermilk, sour cream, mayo, sprinkled with cheese and baked.
Mmmm the taco tarts sound good!

I do the layer dips too, I have the mexican one and a seafood one.
coming to your house just to eat!!! (and see my kid!! :whistle:)

They are really good and super easy to make. Oooopppps I forgot to say you bake them in a muffin tin.

She wants to see you too!!! Stop hanging out w/ those icky Gray boys :razz:

Spread cream cheese 1/8-1/4" thick on a pizza tray. Spread salsa or pizza sauce or sketti sauce over cheese, sprinkle chunks of Italian sausage over sauce, sprinkle mozzeralla over sausage (just like makin a pizza), bake until mozzeralla is melted. Serve warm with tostitos or fritos scoops. :yum:

mix some italian seasoning in with the cream cheese :drool: serve with a french baguette :drool: One of my favs!

Spread cream cheese 1/8-1/4" thick on a pizza tray. Spread salsa or pizza sauce or sketti sauce over cheese, sprinkle chunks of Italian sausage over sauce, sprinkle mozzeralla over sausage (just like makin a pizza), bake until mozzeralla is melted. Serve warm with tostitos or fritos scoops. :yum:
OMG that sounds good. Never heard of that before, gonna give it a whirl!
:lol:

:lmao: Those are the best ones those!!!


Come on people you have to have more recipes :clap:

My favorite appetizer goes like this:

Buy or make crostini.
Smear them with blue brie.
Eat until full.

Hot parmesan artichoke dip
crab rangoons
Jalapeno Poppers
Jalapenos stuffed with tuna
stuffed mushrooms caps

The newest one that the kids want all the time are taco lumpias, it's just taco meat cooked and cooled mixed with cheddar jack cheese and rolled in lumpia skins then deep fried. They're easy to make once you get past seperating the lumpia skins.

:lol:

Here's a healthy appetizer for you...:huggy:

Tofu-Sesame Dip - serves 2

2 ounce firm-style tofu
1 tbsp each sesame paste and chopped green onion
2 tsp ketchup
1 tsp each lemon juice and soy sauce
1/2 garlic clove, chopped
1 tsp sesame seed, toasted
2 small pitas, heated and cut into quarters

In blender cmbine all ingredients except sesame seed and pitas and process until pureed, about 1 minute. transfer to serving bowl. Sprinkle with sesame seed and serve with pitas.

The newest one that the kids want all the time are taco lumpias, it's just taco meat cooked and cooled mixed with cheddar jack cheese and rolled in lumpia skins then deep fried. They're easy to make once you get past seperating the lumpia skins.

Okay, THAT sounds really good!

Hot parmesan artichoke dip
crab rangoonsJalapeno Poppers
Jalapenos stuffed with tuna
stuffed mushrooms caps
Do you have a recipe for this?
The newest one that the kids want all the time are taco lumpias, it's just taco meat cooked and cooled mixed with cheddar jack cheese and rolled in lumpia skins then deep fried. They're easy to make once you get past seperating the lumpia skins.

mmm I will try those and will make some regular lumpia. love me some lumpia!

Do you have a recipe for this?


mmm I will try those and will make some regular lumpia. love me some lumpia!

I've never made them. The frozen ones at food lion are pretty good

I've never made them. The frozen ones at food lion are pretty good Isn't Hot parmesan artichoke dip what K_Jo made and brought to the patio gathering we had? That was delish! :yum:

you can also fill wonton wrappers and fry. buffalo chicken filling, or flavored cream cheese..


also like baja's recipe..spread cream cheese thick, then a thin layer of cocktail sauce then those really tiny shrimp. really good with wheat thins

The newest one that the kids want all the time are taco lumpias, it's just taco meat cooked and cooled mixed with cheddar jack cheese and rolled in lumpia skins then deep fried. They're easy to make once you get past seperating the lumpia skins.

I find it a bit easier to get the pre-made Mexican taquitos. They crisp up real nice in the oven.

:lol:I didn't know what you were laughing at until I re-read te quote. :lmao:

Isn't Hot parmesan artichoke dip what K_Jo made and brought to the patio gathering we had? That was delish! :yum:

YES!! That was the first time I had it. That stuff is like crack :lmao: I love it!

I've never made them. The frozen ones at food lion are pretty good
Ok gotcha!
you can also fill wonton wrappers and fry. buffalo chicken filling, or flavored cream cheese..


also like baja's recipe..spread cream cheese thick, then a thin layer of cocktail sauce then those really tiny shrimp. really good with wheat thins
That is my seafood pizza but I add mozzarella cheese bell peppers, chives, and fresh chopped tomatoes :drool:

How do you keep the won tons closed? I have tried those but they always seem to open for me :burning:
YES!! That was the first time I had it. That stuff is like crack :lmao: I love it!

Ok recipe guys!!!

Ok gotcha!

That is my seafood pizza but I add mozzarella cheese bell peppers, chives, and fresh chopped tomatoes :drool:

How do you keep the won tons closed? I have tried those but they always seem to open for me :burning:


Ok recipe guys!!!

ARTICHOKE PARMESAN DIP
2 lg. cans artichoke hearts (drained, quartered)
3/4 c. Parmesan cheese
1 c. mayonnaise
1/2 tsp. garlic powder

Mix all ingredients. Put in casserole dish. Bake 20 minutes at 350 degrees or until heated through.

this sounds about right, not much to it at all. Expect I throw some diced tomato on top after baking :yay:

I find it a bit easier to get the pre-made Mexican taquitos. They crisp up real nice in the oven.
They were an afterthought when I was making lumpia one time, it's now taken a life of its own, also we like the lumpia wrappers better than tortillas.

ARTICHOKE PARMESAN DIP
2 lg. cans artichoke hearts (drained, quartered)
3/4 c. Parmesan cheese
1 c. mayonnaise
1/2 tsp. garlic powder

Mix all ingredients. Put in casserole dish. Bake 20 minutes at 350 degrees or until heated through.

this sounds about right, not much to it at all. Expect I throw some diced tomato on top after baking :yay:

What are you serving it w/ french bread?

Ok gotcha!

That is my seafood pizza but I add mozzarella cheese bell peppers, chives, and fresh chopped tomatoes :drool:

How do you keep the won tons closed? I have tried those but they always seem to open for me :burning:


Ok recipe guys!!!

pinch them up with a little tiny bit of warm water. the water seals it. you can also use two wrappers and put the filling in the middle like a sandwich and went the edges and press down.

Come on people you have to have more recipes :clap:
My favorite recipe:

pick up phone

call Hooters

order wings

:drool:

Spread cream cheese 1/8-1/4" thick on a pizza tray. Spread salsa or pizza sauce or sketti sauce over cheese, sprinkle chunks of Italian sausage over sauce, sprinkle mozzeralla over sausage (just like makin a pizza), bake until mozzeralla is melted. Serve warm with tostitos or fritos scoops. :yum:

Huh?

Huh?

Here you go baby :love:

Here you go baby :love:

Yeah, that helps :ohwell:


You spread the cream cheese ON the pizza try? What the heck am I missing? :lol:

Yeah, that helps :ohwell:


You spread the cream cheese ON the pizza try? What the heck am I missing? :lol:

yes like you are making a pizza w/ no crust. the crust is the cream cheese.

Huh?

I use a pie plate or a 8x8 pyrex dish

Buffalo chicken dip is perfect for football season. Deviled eggs are really simple but there are never any leftovers. Sorry my ideas are so unoriginal. I'll be following this thread for ideas.

Buffalo chicken dip is perfect for football season. Deviled eggs are really simple but there are never any leftovers. Sorry my ideas are so unoriginal. I'll be following this thread for ideas.

maybe unoriginal....but no matter what fancy crap I make..those things are always gone first..:killingme

maybe unoriginal....but no matter what fancy crap I make..those things are always gone first..:killingme

I guess we both have family/friends who are easy to please or just boring. :killingme

maybe unoriginal....but no matter what fancy crap I make..those things are always gone first..:killingme

No kidding my kids just devour those things!

Ohhh I thought of another one SUPER easy very pretty (depending on the dish you bake it in) and super delish!!

Baked Feta:

1 Block of Feta cheese
Italian Seasoning to taste
Red Pepper Flakes to taste
3 T Olive Oil

Additional Toppings
1 roasted red pepper (jarred) chopped fine
10 - 15 kalamata olives
Lemon Zest

Place feta in oven proof dish. (I have this really pretty dish that I got at Williams Sonoma looks like this a little) Drizzle w/ olive oil then sprinkle seasoning and peppers to taste bake at 350 for 10-15 minutes until cheese is soft. Serve w/ toasted baguette mm mm good! You can do all of the additional toppings or mix and match.

maybe unoriginal....but no matter what fancy crap I make..those things are always gone first..:killingme

Yep. You can't go wrong with deviled eggs or Buffalo chicken dip.

yes like you are making a pizza w/ no crust. the crust is the cream cheese.

I use a pie plate or a 8x8 pyrex dish

Ohhhh I get it now, durrr! I was thinking...a pizza pan? Did he leave out the crust part or what? But it's a dip, I see :dingdingding: :lol:

ARTICHOKE PARMESAN DIP
2 lg. cans artichoke hearts (drained, quartered)
3/4 c. Parmesan cheese
1 c. mayonnaise
1/2 tsp. garlic powder

Mix all ingredients. Put in casserole dish. Bake 20 minutes at 350 degrees or until heated through.

this sounds about right, not much to it at all. Expect I throw some diced tomato on top after baking :yay:

Parmesan-- grated or shredded?

This sounds really good! :drool:

1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
2 green onions, thinly sliced
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers
Make ItHEAT oven to 350°F.

MIX first 4 ingredients.

PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.

BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.
Kraft Kitchens TipsMakeover - How We Did ItWe've taken a favorite appetizer and made it over by preparing it with PHILADELPHIA Neufchatel Cheese and KRAFT Light Mayo Reduced Fat Mayonnaise instead of regular cream cheese and mayonnaise. And since these tasty appetizers are baked, they require less hands-on time so you can spend more time with your guests. This baked version also saves 80 calories and 6 g of fat per serving compared to traditional fried Crab Rangoon.Food FactsLook for won ton wrappers in the refrigerated produce section of your grocery store. For a Crispier RangoonBake won ton wrappers in muffin cups at 350°F for 5 to 7 min. or until lightly browned. Fill with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.



Baked Crab Rangoon recipe (http://www.kraftrecipes.com/recipes/baked-crab-rangoon-95157.aspx)


Do you have a recipe for this?


mmm I will try those and will make some regular lumpia. love me some lumpia!

Spread cream cheese 1/8-1/4" thick on a pizza tray. Spread salsa or pizza sauce or sketti sauce over cheese, sprinkle chunks of Italian sausage over sauce, sprinkle mozzeralla over sausage (just like makin a pizza), bake until mozzeralla is melted. Serve warm with tostitos or fritos scoops. :yum:

I make this! But in a Pyrex casserole dish, not on a pizza pan. I've also used hamburger seasoned with taco seasoning, instead of Italian sausage, but we didn't like it the same.

:lol:

:yay:

:lol:

Any type of "savory jelly" like a hot pepper relish, or herb jelly or sweet/savory sauce of some type over softened cream cheese is very good. (Like they do at the Pampered Chef parties) You can use Fritos Scoops, crostini, or Triscuits, etc. Very fast & easy appetizer.

I've experimented with a few variations this summer & it's been a hit!

The newest one that the kids want all the time are taco lumpias, it's just taco meat cooked and cooled mixed with cheddar jack cheese and rolled in lumpia skins then deep fried. They're easy to make once you get past seperating the lumpia skins.

Tell me where to buy LUMPIA wrappers and I will adore you forever. All I can ever find is egg roll wrappers, and they're just not the same.

Tell me where to buy LUMPIA wrappers and I will adore you forever. All I can ever find is egg roll wrappers, and they're just not the same.

The asian market down in Great Mills sells them.

Tell me where to buy LUMPIA wrappers and I will adore you forever. All I can ever find is egg roll wrappers, and they're just not the same.

Most Asian markets will carry them. There's one by the A&W in Callaway.

We had these with dinner tonight and they are really good. I think next time I make them I'll replace the green onion with diced yellow or red onion. I also forgot to add the cheese. They were good without it, but I'm sure they're even better with cheese.

Baked Southwestern Egg Rolls

Ingredients:
2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)

Directions:

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

The asian market down in Great Mills sells them.

Thanks :) I'll look at a few more places up here in Chuck Co. and if I can't find them, I'll head down your way. Worth the trip for the wrappers and I like the drive.

Orange Vanilla Creamsicle No Bake Cheesecakes Print
Recipe Type: Dessert, Freezer PleaserAuthor: Rebecca LindamoodPrep time: 15 mins Total time: 15 mins Serves: 9-18These creamy, mini no-bake cheesecakes are a grown-up version of those favorite summer orange and vanilla ice-pop treats. They’re freezer friendly so they make a great last minute dessert!
Ingredients
20 cream filled vanilla wafer cookies (Think Golden Oreos or Newman’s Own)
4 ounces by weight (1 stick) butter, melted
2 (8 ounce) packages Neufchatel Cream Cheese (Commonly labeled 1/3 less fat.), softened to room temperature
the zest and juice of one orange
1 cup heavy cream (whipping cream)
1 1/2 tablespoons real vanilla extract
1/2 teaspoon orange extract
3/4 cup granulated sugar
Optional: Paper thin slices of orange for garnish
Instructions
In a food processor fitted with a blade, pulse the cookies until they are pulverized to fine crumbs. Add the melted butter and pulse until evenly combined. (If you do not have a food processor, put the cookies in a zip-top bag and beat the tar out of them with a rubber mallet, heavy pan or rolling pin, then empty into a bowl and toss the butter in with a fork.)
Arrange 9 removable bottom tart pans or mini springform pans on a platter or pan with an edge and spray with non-stick cooking spray. Add 2 packed tablespoons of the cookie crumb mixture to each pan and use your fingers to distribute the crumbs and pack them firmly and evenly against the bottom of the pan. (If using one large pie pan, add enough to cover the bottom of the pan and pack down firmly.) Put the crusts in the refrigerator to firm up while you work on the filling.
Use an electric or stand-mixer to blend the cream cheese on HIGH until smooth and creamy. Turn off the mixer, scrape down the sides of the bowl, add the orange juice and zest and mix again, on HIGH, until even and smooth.
Add the heavy cream, blending on HIGH until slightly thickened.
Turn off the mixer, scrape down the sides, add the sugar, vanilla and orange extracts and mix on HIGH until quite thick.
Divide the filling evenly between the pans, slightly mounding the filling in the pans.
Freeze for at least 2 hours prior to serving.
You can either serve them or freeze them once chilled.
Garnish, if desired, with thin slices of orange.
Notes
These beautiful little cheesecakes are rich! One mini cheesecake can easily be split in half for those who prefer a lighter dessert. Of course, if you prefer to eat the whole thing, like me, I won’t tell!

They can be served chilled or directly from frozen for a more ice-cream like dessert. Either way is delicious. If you’d prefer them thawed, just set out on the counter-top for 10-30 minutes before serving.

HOT CRAB DIP
1/2 lb (8 oz) Maryland regular crabmeat
1 (8 oz) pkg cream cheese, softened
1/2 cup sour cream
2 tbsp salad dressing
1 tbsp lemon juice
1-1/4 tsp Worcestershire sauce
1/2 tsp dry mustard
pinch of garlic salt
about 1 tbsp milk
1/4 cup Cheddar cheese, grated
paprika (for garnish)

Remove cartilage from crabmeat. In large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crabmeat into cream cheese mixture.

Pour into greased 1 quart casserole. Top with remaining cheese. Bake at 325 degrees until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. Makes about 4 cups dip.

HOT CRAB DIP
1/2 lb (8 oz) Maryland regular crabmeat
1 (8 oz) pkg cream cheese, softened
1/2 cup sour cream
2 tbsp salad dressing
1 tbsp lemon juice
1-1/4 tsp Worcestershire sauce
1/2 tsp dry mustard
pinch of garlic salt
about 1 tbsp milk
1/4 cup Cheddar cheese, grated
paprika (for garnish)

Remove cartilage from crabmeat. In large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crabmeat into cream cheese mixture.

Pour into greased 1 quart casserole. Top with remaining cheese. Bake at 325 degrees until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. Makes about 4 cups dip.What kind of salad dressing?

What kind of salad dressing?

I use Kraft :shrug:

(Salad dressing as in not mayo. It's salad dressing.)

I use Kraft :shrug:

(Salad dressing as in not mayo. It's salad dressing.)

as in Miracle Whip :cds:

Orange Vanilla Creamsicle No Bake Cheesecakes

They can be served chilled or directly from frozen for a more ice-cream like dessert. Either way is delicious. If you’d prefer them thawed, just set out on the counter-top for 10-30 minutes before serving.:yay: It's great when there's a picture to show what the recipe looks like finished. I appreciate you putting that up. :yum:

I use Kraft :shrug:

(Salad dressing as in not mayo. It's salad dressing.)No, I meant what flavor ofsalad dressing: Thousand Island, Italian, Green Goddess, French, etc

It seems that if they wanted you to use mayo or Miracle Whip, they would have said that especifically.

No, I meant what flavor ofsalad dressing: Thousand Island, Italian, Green Goddess, French, etc

It seems that if they wanted you to use mayo or Miracle Whip, they would have said that especifically.
I have a lot of southern church cookbooks and salad dressing almost always means Miracle Whip. According to my (dead) grandmother, mayo is mayo and Miracle Whip is salad dressing.

One that goes over really well at our house...

1 Bag Tostitos Scoops
1lb. Ground Beef
Taco Seasoning
1 Can Old El Paso Refried Beans
1 block (8 oz.) Helluva Good Colby Jack Cheese
Mount Olive Sliced Jalapeno peppers
1lb. Sour Cream

Brown ground beef and drain. Add taco seasoning and refried beans. Cut cheese into cubes small enough to fit into scoops. Place scoops on a baking sheet. Add a spoon of ground beef mixture, one cube of cheese, and a jalapeno slice. Place in 350 degree oven until cheese is melted. Top with sour cream. Enjoy!

These get eaten up quite quickly when I make them. I've even made them with low-fat/fat-free ingredients and they still taste good!

Buffalo Chicken Dip? Need recipe. What do I dip? Chicken tenders? Not wing fan (hate all those bones and fat and gooey tendon things) but love the flavor.

Buffalo Chicken Dip? Need recipe. What do I dip? Chicken tenders? Not wing fan (hate all those bones and fat and gooey tendon things) but love the flavor.
http://forums.somd.com/1922434-post2.html

This stuff is da bomb...:drool:

"This tangy, creamy dip tastes just like buffalo chicken wings. It's best served hot with crackers and Celery sticks. Everyone loves the results!"
Original recipe yield: 5 cups.



Buffalo Chicken Dip
Prep Time:5 MinutesCook Time:40 MinutesReady In:45 MinutesServings:20

INGREDIENTS:
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce, such as Franks® Red Hot®
1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers

--------------------------------------------------------------------------------

DIRECTIONS:
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.



It's yummy and you can go reduced fat on it without screwing it up too much.

Buffalo Chicken Dip? Need recipe. What do I dip? Chicken tenders? Not wing fan (hate all those bones and fat and gooey tendon things) but love the flavor.


I like it on bagguettes..its shredded chicken (or canned, but I can taste the can sometimes its better with shredded chicken) , cream cheese, buffalo sauce, blue cheese or ranch, and I top ours with chedder and bake. Super easy and really good.


you can put the same mixture in pizza dough and make calzones OR roll it up and make buffalo chicken pinwheels. Always a big hit.

you can put the same mixture in pizza dough

OMG a Buffalo chicken dip pizza! :drool:

No, I meant what flavor ofsalad dressing: Thousand Island, Italian, Green Goddess, French, etc

It seems that if they wanted you to use mayo or Miracle Whip, they would have said that especifically.

Miracle Whip is a brand. If you buy generic, it's sold as Food Lioin Salad Dressing as an example of generic.

But which ever brand you use, I can attest, this shiat is like crack!!! OMG so good.

One that goes over really well at our house...

1 Bag Tostitos Scoops
1lb. Ground Beef
Taco Seasoning
1 Can Old El Paso Refried Beans
1 block (8 oz.) Helluva Good Colby Jack Cheese
Mount Olive Sliced Jalapeno peppers
1lb. Sour Cream

Brown ground beef and drain. Add taco seasoning and refried beans. Cut cheese into cubes small enough to fit into scoops. Place scoops on a baking sheet. Add a spoon of ground beef mixture, one cube of cheese, and a jalapeno slice. Place in 350 degree oven until cheese is melted. Top with sour cream. Enjoy!

These get eaten up quite quickly when I make them. I've even made them with low-fat/fat-free ingredients and they still taste good!

Easy and addicting, I'm sure. Not sure why I haven't thought of making something like that. Hubby loves Tacos and is a major pita when it comes to appetizers. I always make a bunch of apps that he won't eat because everyone else pigs 'em down. :killingme I'll be making those at our next Fall party, thanks for sharing.

I like it on bagguettes..its shredded chicken (or canned, but I can taste the can sometimes its better with shredded chicken) , cream cheese, buffalo sauce, blue cheese or ranch, and I top ours with chedder and bake. Super easy and really good.


you can put the same mixture in pizza dough and make calzones OR roll it up and make buffalo chicken pinwheels. Always a big hit.

Yum.......buffalo chicken dip calzones or pinwheels? I also like the dip with baguettes instead of tortilla chips like you do. And I agree with using real chicken and shredding it. I just can't get myself to even try the canned chicken, although it sure would be a quicker way to get this dip made. For some reason, canned chicken just doesn't appeal to me. :barf:

If I find out that anyone has used canned chicken, I will come over to your house and beat you silly. That shiat is n-a-s-t-y. As easy as it is to roast a chicken, I can't imagine why anyone would use canned. And if you absolutely can't cook a roasted chicken (and if you can't, that brings up bigger issues that you need to deal with.....), then march yourself over to BJ's or Giant and pick up an already-roasted chicken. It really is that damn easy.

And again, if I find out that anybody actually purchases canned chicken, I will beat you with a REAL raw chicken. I'm aghast that they even make the stuff.

Yum.......buffalo chicken dip calzones or pinwheels? I also like the dip with baguettes instead of tortilla chips like you do. And I agree with using real chicken and shredding it. I just can't get myself to even try the canned chicken, although it sure would be a quicker way to get this dip made. For some reason, canned chicken just doesn't appeal to me. :barf:

I typically use leftover rotisserie chicken.

If I find out that anyone has used canned chicken, I will come over to your house and beat you silly. That shiat is n-a-s-t-y. As easy as it is to roast a chicken, I can't imagine why anyone would use canned. And if you absolutely can't cook a roasted chicken (and if you can't, that brings up bigger issues that you need to deal with.....), then march yourself over to BJ's or Giant and pick up an already-roasted chicken. It really is that damn easy.

And again, if I find out that anybody actually purchases canned chicken, I will beat you with a REAL raw chicken. I'm aghast that they even make the stuff.

Well, I sure don't want to be beat with a raw chicken. :killingme Glad to hear my instincts were correct and that I'm not missing anything by skipping the canned "chicken".

I typically use leftover rotisserie chicken.

:yay: Easy, easy, easy. That's what works while trying to cook with a 2 year old!

Well, I sure don't want to be beat with a raw chicken. :killingme Glad to hear my instincts were correct and that I'm not missing anything by skipping the canned "chicken".



:yay: Easy, easy, easy. That's what works while trying to cook with a 2 year old!

I have it on good source that itsbob purposely buys canned chicken so he can wave it around shouting "Who's a bad boy? Who's a bad boy?" on Kink Night just to entice her to whip out the raw chicken and beat him with it... I think the video is on youtube.

:roflmao:

I have it on good source that itsbob purposely buys canned chicken so he can wave it around shouting "Who's a bad boy? Who's a bad boy?" on Kink Night just to entice her to whip out the raw chicken and beat him with it... I think the video is on youtube.

Probably so! :yahoo: :killingme

I have it on good source that itsbob purposely buys canned chicken so he can wave it around shouting "Who's a bad boy? Who's a bad boy?" on Kink Night just to entice her to whip out the raw chicken and beat him with it... I think the video is on youtube.I almost peed myself reading this. :roflmao:


You are a kook.

If I find out that anyone has used canned chicken, I will come over to your house and beat you silly. That shiat is n-a-s-t-y. As easy as it is to roast a chicken, I can't imagine why anyone would use canned. And if you absolutely can't cook a roasted chicken (and if you can't, that brings up bigger issues that you need to deal with.....), then march yourself over to BJ's or Giant and pick up an already-roasted chicken. It really is that damn easy.

And again, if I find out that anybody actually purchases canned chicken, I will beat you with a REAL raw chicken. I'm aghast that they even make the stuff.

I <3 you!! :smoochy:

I have it on good source that itsbob purposely buys canned chicken so he can wave it around shouting "Who's a bad boy? Who's a bad boy?" on Kink Night just to entice her to whip out the raw chicken and beat him with it... I think the video is on youtube.

OMG :roflmao:

I have it on good source that itsbob purposely buys canned chicken so he can wave it around shouting "Who's a bad boy? Who's a bad boy?" on Kink Night just to entice her to whip out the raw chicken and beat him with it... I think the video is on youtube.

This mental picture is just priceless.

This mental picture is just priceless.

Now you have a new game for Kink Night :yay:

Should we consider buying stock in canned chicken???

Gearing up for football season, I saw this tread and just remembered I took a pic of the bruschetta I made back in the spring, perfect for football (can hold with one hand - very important). :yay:

It's ciabatta bread (or any day old bread), first drizzled with olive oil, then toasted until crispy (a few minutes) then rubbed with garlic. Stack with diced 'maters, fontina cheese (a great melting cheese), and prosciutto. 350F until it melts. You can make as many of them as you like, they'll be devoured. And the house will smell awesome. :yay:

Enjoy! :buddies:

82686

Gearing up for football season, I saw this tread and just remembered I took a pic of the bruschetta I made back in the spring, perfect for football (can hold with one hand - very important). :yay:

It's ciabatta bread (or any day old bread), first drizzled with olive oil, then toasted until crispy (a few minutes) then rubbed with garlic. Stack with diced 'maters, fontina cheese (a great melting cheese), and prosciutto. 350F until it melts. You can make as many of them as you like, they'll be devoured. And the house will smell awesome. :yay:

Enjoy! :buddies:

82686Are you a chef? :eyebrow:

Are you a chef? :eyebrow:

:lol: Quit smoking a year ago, and the taste buds woke up. Started to cook (even though I've always enjoyed cooking), and appreciating good food. Been sort of obsessed with it ever since.

:buddies: