Buffalo Chicken Dip!!! (the crowd cheers). If you had to bottle what the Super Bowl tastes like…this would be it.
One of the best parts about this dip is your fingers stay clean, unlike eating hot wings where the sauce usually ends up in my hair.
Buffalo Chicken Dip
4 boneless, skinless chicken breasts, poached and shredded
6 ounces Frank’s Red Hot or
6 ounces Frank’s Buffalo Wing Sauce
1-1/2 cups finely chopped celery
2 T olive oil
2 – 8 ounce packages cream cheese,room temperature
1 (12 ounce) bottle of good quality bleu cheese dressing
8 ounces shredded sharp cheddar cheese
Chicken:
Place chicken breasts in a sauté pan (with a cover) large enough to hold them all in one layer. Add 1-2 cups water or chicken broth to pan. Bring to a boil, reduce heat, cover and cook for 9-14 minutes until chicken is no longer pink (thermometer should reach 160 degrees F). Remove chicken from broth. When chicken has cooled slightly, shred well with two forks. You do not want large chunks.
Mix chicken with hot sauce and set aside. Time saver: This can be done a day or two ahead (place in a container and refrigerate if not using right away).
Dip:
Preheat oven to 350 degrees.
Heat olive oil in a sauté pan over medium heat. Add celery and sauté just until tender. Take pan off heat. Add chicken mixture and combine.
In a large bowl, beat cream cheese until fluffy. When cream cheese is creamy, add bleu cheese dressing and stir to combine. Add chicken-celery mixture and mix thoroughly.
Place dip in a large casserole dish (I used a 12 x 9). Bake uncovered for20 minutes. Add cheddar cheese and stir to combine. Bake for another 20 minutes or until heated through.
Serve with additional sticks of celery, slices of crusty French bread or tortilla chips for dipping.
Corn Chowder
Let me just tell you….THIS IS THE BEST CORN CHOWDER I HAVE EVER EATEN. I will now be making this recipe as often as I can. If you are looking for a main course Super Bowl recipe, look no further. It’s dang amazing. When a soup can sit higher than the bowl it’s been placed in….you can bet it’s a thick, hearty meal.
This beautiful pot of soup was taken over to my very good friend Stacy who is home and very ill with double pneumonia. Stacy has three small children, a husband and an eight-week old Golden Retriever. She needs to get better. I would have never taken this pot of chowder to someone unless it was AMAZING.
This is game food people, make it and tell me what you think. It came together and thickened up so easy, you’ll be surprised.
Corn Chowder
3/4 cup butter
1 yellow onion, chopped
1 clove garlic, minced
3/4 cup flour
1-1/2 teaspoons table salt
1/2 teaspoon fresh ground pepper
3 large potatoes, cooked, peeled and cubed
1 lb. bacon, cooked and crumbled
1 large package frozen corn, thawed
4-1/2 cups milk
1 cup chicken broth
1 teaspoon parsley flakes
1 cup cheddar cheese, shredded
1/2 cup sour cream
In a large saucepan melt butter over medium heat. Add onion and garlic; sauté onion until it is clear. Whisk in flour, salt and pepper. Stir until smooth. While stirring, gradually add milk and chicken broth. Add in potatoes, bacon, corn and parsley flakes. Continue to heat over medium to lowheat, stirring frequently until chowder has thickened, about 20 minutes. Remove from heat. Whisk in grated cheese and sour cream, stir until cheese has melted.
Serve in hollowed out bread bowls.
Pull-Apart Bacon Bread
Here it is when you flip it out of the pan onto a dish.
The inside is buttery and full of bacon and bell peppers. It is very unique and yummy.
Your Super Bowl party needs this. See how shiny my fingers are? It’s the butter. Yum.
Pull-Apart Bacon Bread
1 lb. (16 ounces) bacon, fried and crumbled
3/4 cup chopped bell pepper
3/4 cup yellow onion, chopped
3 tubes regular sized refrigerator Pillsbury biscuits
1/2 cup butter, melted
1/2 cup shredded cheddar cheese
Use grease from the bacon to sauté peppers and onion until tender.
Cut biscuits into quarters and place in large mixing bowl.
Add peppers-onion mixture, bacon, butter and cheese, tossing until well combined.
Pour into lightly greased 10″ bundt pan. Bake at 350 degrees for 30-40 minutes. Biscuits should not be doughy looking. If necessary cover with foil to prevent any burning.
Jalapeno Popper Dip
See the thickness? Yum.
It easily scoops out onto a plate. Again, do you see the crust? I know you do.
Robin Sue suggested using bread to eat with dip but I was out. The chips worked just fine!
Jalapeno Popper Dip
2 – 8 ounce packages cream cheese, room temperature
1 cup mayonnaise
1 cup shredded Mexican blend cheese
1 – 4 ounce can chopped green chilis (do not drain)
1 – 4 ounce can sliced jalapenos (do not drain)– double if you like heat
1 cup panko bread crumbs
1 cup Parmesan cheese, divided
1/4 cup butter, melted
In a food processor add cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese. Spread the dip into a greased (I used butter)2-quart casserole dish.
In a bowl mix bread crumbs and the remaining 1/2 cup Parmesan cheese. Pour melted butter over the crumb mixture and mix well.
Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes. The top should be browned and the dip bubbling on the edges. Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip. Serve with buttery crackers, French baguette or chips. Serves 8-10.
Antipasto Squares
See the layers? Incredible.
Make several pans of these because they won’t last.
Antipasto Squares
2 large packages Pillsbury Crescent Rolls (I used Pillsbury Crescent Big & Buttery, 10 ounces each)
1/4 lb deli baked ham, thinly sliced*
1/4 lb Provolone cheese, thinly sliced
1/4 pound Genoa salami, thinly sliced
1/4 pound, Swiss cheese, thinly sliced
1/4 pound pepperoni, thinly sliced
3 large eggs, lightly beaten
3 Tablespoons grated cheddar cheese
1/4 tsp finely ground black pepper
Lightly spray a 9 x 13 pan with cooking spray.
Open one package of crescent rolls, unrolling in one piece and press it into the bottom of the pan. Make sureyou push together all the little perforations.
Layer meat and cheese in the order listed above. The 1/4 pound is an estimate. Just keep layering until it covers the pan. Do not overlap the pieces.
*One note – try to use baked ham instead of cooked ham. Cooked ham can sometimes be too watery. If you do use cooked ham, microwave it on paper towels for a few seconds to get some of the wetness out of the meat.
In a medium bowl add eggs, cheese, pepper and pepper. Pour most of the egg mixture on top of the meat and cheese, reserving a small amount. Top with second package of crescent rolls and brush and brush with remaining egg mixture. Bake 25 minutes at 350 degrees or until top is golden brown. Let cool a bit before cutting into squares so the cheese does not ooze out the sides.
Serve warm or room temperature.
These are fabulous.
