Football season is headed our way. Here are some awesome game day recipes for your family and friends get-together.
Buffalo Chicken Dip
- 1 cup shredded cooked chicken or 1 (10-ounce) can chunk chicken
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup bleu cheese or ranch dressing
- 3/4 cup homemade buffalo sauce recipe or store-bought
- 1 cup shredded cheddar cheese + 1/2 cup for topping
- 1/2 teaspoon Stone House Seasoning
- bleu cheese crumbles optional
- Preheat oven to 350º F.
- Mix together all ingredients except the last 1/2 cup of shredded cheddar cheese and bleu cheese crumbles and pour into a medium baking dish.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the dip.
- Bake for 15-20 minutes or until hot and bubbly.
- Remove from the oven and sprinkle with bleu cheese crumbles, if using.
- Serve with celery sticks, Fritos, pita chips, or tortilla chips.
Sweet and Sour Meatballs
- 1 jar (12 oz) chili sauce
- 1 1/2 cups grape jelly
- 2 lbs (32 oz) frozen meatballs
- Pour meatballs into a slow cooker. Combine jelly and chili sauce in a small bowl and pour over meatballs.
- Cook on low for 3-5 hours or until meatballs are heated through.
- Serve with toothpicks.
Slow Cooker BBQ Pork Sliders
- 2 pounds pork tenderloin or pork shoulder or pork butt
- 1 12: oz can of soda (or any beer if you'd like)
- 1 cup BBQ sauce, or more, depending on how saucy you like your pulled pork, any brand
- In a crockpot, place your pork in the insert and pour the soda over the top of the pork.
- Set your crockpot on low and cook for 6 hours.
- After 6 hours, place pork on a large cutting board and let rest for 5 minutes. You can discard any liquid inside the crockpot insert.
- Using a fork or tongs, shred the pork and place it back into the crockpot insert.
- Put BBQ sauce on top of shredded pork and toss to coat completely.
- Serve on toasted buns (regular size or sliders).
Baked Seafood Dip
- 1/2 lb fresh/defrosted raw shrimp
- 4 ounces quality* lump or claw crab meat
- 1-2 TBSP butter
- 1/2 cup finely diced onion
- 1/2 cup finely diced green bell pepper
- 1/4 cup finely diced celery (optional but tasty!)
- 1 TBSP minced jalapeno
- 1/2 cup chopped spinach
- 3 cloves garlic minced and smashed with 1/4 tsp salt
- 1 tsp Old Bay seasoning blend
- 3-4 ounces cream cheese
- 2.5-3 cups freshly grated Gouda cheese (not smoked)
- 1/2 cup Gruyere cheese
- 1/8-1/4 tsp crushed red pepper flakes
- 1/4 tsp chopped parsley
- paprika to taste
- Pre-heat oven to 350 degrees F.
- Prep shrimp and crab as needed by defrosting, cleaning, peeling, and de-veining your shrimp and shredding your crab. If you need a shrimp prep guide, I have some photos and a mini tutorial [here] You can also buy yours already cleaned and shelled for ease of use! Whatever you do, skip the pre-cooked stuff; the texture always seems to be off. Once prepped, chop the raw shrimp and set aside.
- Next, chop your veggies finely, so they'll mix seamlessly into the dip.
- Heat a cast-iron skillet on your stove-top to medium-high heat with a tablespoon or two of butter and saute the onion, bell pepper, celery, and jalapeno until tender.
- Next add in the spinach, salted mashed garlic, and Old Bay.
- Stir to combine and wilt the spinach.
- Next, add the crab and shrimp and cook for about a minute, until shrimp just begin to turn opaque.
- Remove from heat. [the shrimp will continue to cook in the pan as well as in the oven]
- Stir in your cream cheese, Gouda, and Gruyere and a sprinkle of paprika, and pop the entire skillet in the oven
- Bake for about 15 minutes until bubbly and golden.
- Remove the skillet from the oven, give it a moment to de-molten-lava itself, and dive on in with your favorite crusty baguette.
- Now would be a good time to garnish with some parsley and red pepper flakes before you eat the entire skillet!
- 12 tablespoons (1-1/2 sticks) unsalted butter
- 2-1/4 cups semi-sweet chocolate chips, divided
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla
- 1 cup Gold Medal® all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1-1/4 cups caramel bits, divided
- 1 cup crushed pretzels
- ¾ cup chopped pecans, divided
- 1 (12-15 ounce) jar caramel sauce
- 35-40 mini pretzels (football-shaped if you can find them), for decorating
- Preheat oven to 350°F. Line 9x13-inch baking dish with parchment paper and lightly grease with non-stick cooking spray.
- In a large microwavable bowl, melt the butter and 1 cup of chocolate chips in 30 seconds intervals until completely melted, about 2 minutes. Stir in the sugar then whisk in the eggs, one at a time, until well combined. Stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gently stir flour mixture into the wet ingredients until well incorporated.
- Fold in 1 cup caramel bits, 1 cup crushed pretzels, 1 cup chocolate chips, and ½ cup chopped pecans. Spread batter evenly into prepared baking dish. Bake for about 30 minutes until a toothpick inserted in the center comes out clean.
- Place on a wire rack and let cool for 30 minutes before spreading caramel sauce evenly over the top of the brownies. Place additional pretzels evenly over caramel and sprinkle with remaining ¼ cups of chocolate chips, caramel bits, and chopped pecans. Let brownies cool for at least 30 more minutes before lifting out of the baking dish with parchment paper. Cut into squares.
- Place brownies in the refrigerator for at least an hour if you want the caramel sauce to set on top. If serving brownies while still warm, serve them while still in the baking dish.
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