Game Day Snacks & Apps Contest Entries

Entry #1

Jalapeño Poppers Reimagined:

Ingredients:

25 fresh Jalepeno peppers

Pkg of softened Cream Cheese

1 C of Shredded Cheddar Cheese

1 lb of Bacon, cut into 2 inch pieces

Salt and Pepper to taste

Intructions:

Cut and deseed jalepeno peppers.  Mix softened cream cheese and shredded cheese. Add salt and pepper to cheese mix to taste.   Stuff peppers with cheese mix and cover with 1 piece of bacon.  Bake at 350 for 20 minutes.   Serve and enjoy!

Entry #2

Easy Crock Pot Buffalo Chicken Dip:

Ingredients:

4 Chicken breasts, boneless, skinless

1 T Olive Oil

1 Bottle of Favorite Buffalo Sauce (we like Frank’s Red Hot)

1 Pkg. Cream Cheese

1/2 C. Ranch or Blue Cheese Dressing

1/2 C. Shredded Cheddar Cheese

Salt and Pepper to taste

Instructions:

In a crock pot, drizzle olive oil over bottom of pot place in chicken breast. Cover chicken in buffalo sauce.  Add salt and pepper if you like.  Cook on low for 8-10 hours.

Once chicken is cooked, shred.  Add cream cheese, dressing, and shredded cheese. Keep warm and enjoy with tortilla chips! see my entries to the football food contest below. I can get you picture if you need.

Entry #3

Italian Quiche

Ingredients: 3 packages crescent rolls

1/4 lb salami sliced

1/4 lb provolone cheese sliced

1/4 lb ham sliced

1 jar roasted red peppers drained

6 eggs

1/2 cup parmesan cheese

Instrutions:

Preheat oven to 350 degrees

Butter 9×13 GLASS baking dish.  (Will be soggy if you don’t use glass dish)

Beat eggs and parmesan cheese.  Set aside reserving 2 tablespoons for end Unroll 1 dough and press into dish Layer 1/2 of salami, provolone and peppers Pour 1/2 egg mix over Cover with another dough and layer remaining salami, provolone and peppers Top with remaining dough and brush with reserved egg mix

Cover with foil and bake at 350 for 25 minutes Uncover and cook another 25 minutes.

Let cool before cutting into squares.  Serve room temp.

Entry #4

Buffalo Chicken Dip

Ingredients:

Chicken – either canned or pulled chicken, about 10 to 16 oz

1/2 cup of buffalo sauce (Archie Moores is my favorite but Franks Wing Sauce is good too)

1 block of cream cheese

1/4 cup of ranch dressing

1/4 cup of blue cheese

1 cup of shedder cheddar (I prefer extra sharp)

1/3 cup of shredded mozzarella cheese (optional)

Pretzel chips or sliced carrots/celery

Instructions:

Heat the chicken with the hot sauce until bubbly over medium heat.  Add the cream cheese and stir until melted through.  Add in dressings (either both or one but totaling about 1/2 cup) Stir well and add cheese once mixture is hot enough to melt cheese, usually only takes a minute or so.  Mix cheese until fully melted, only add mozzarella cheese if you prefer the dip to be gooey.

Taste and season to your liking, I usually add more wing sauce at this point.  If it’s too spicy for your liking, add in some more ranch or blue cheese dressing.

Keep on low heat or transfer to a crockpot to keep warm as this dip tastes best hot.

Serve with pretzels rods, pretzel crisps or carrots and celery.

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