Crock Pot Buffalo Chicken Dip

Ingredients:

• 2 (10 ounce) cans chicken
• 2 (8 ounce) packets cream cheese
• 3⁄4 cup hot sauce*
• 1 cup ranch dressing*
• 2 cups mild cheddar cheese
• 2 loaves baguette**

Instructions:

• Drain canned chicken and put in medium saucepan.
• Add hot sauce and cook on medium until heated throughout.
• Add cream cheese and stir until blended thoroughly.
• Add ranch dressing and mix.
• Add 1-1/2 cups of cheddar cheese and heat for a few minutes until mixed and melted.
• Pour the dip into the crock pot and sprinkle the remaining cheddar cheese on the top. Keep heated on low.
• I serve on baguette that has been sliced and toasted. However, it is also tasty on corn chips.**

*Adjust hot sauce to ranch dressing ratio if needed (I prefer a 1:1 ratio)

**I used celery and crackers instead of baguette

(Recipe from Genius Kitchen)

Easy Pizza Ring

Ingredients:

• 2 8 oz tubes of Pillsbury Crescent rolls
• 1/2 cup tomato sauce or pizza sauce
• 1 cup mozzarella cheese, shredded (use more or less to your preference)
• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning
• Any toppings you want to stick in there.

Instructions:

• Preheat oven to 375 degrees
• Line the crescent rolls in strips of two on a pizza stone (or baking sheet)
• Spread a layer of sauce, then cheese. Top with your other toppings (optional)
• Fold over the edges to create the ring. Top with garlic powder and seasoning.
• Bake in oven for 15 minutes, or until golden brown. (Just make sure the inside is cooked)

(Recipe from Six Sisters’ Stuff)

Chocolate Covered Strawberry Footballs

Ingredients:

• 1 1/2 cups dark chocolate chips
• 12-14 large strawberries
• 1/4 cup white chocolate chips
• you will also need:
• 2 Coffee mugs
• piping bag*
• #2 tip
• Parchment Paper

Instructions:

• In a microwave safe coffee mug add the dark chocolate chips.
• Microwave on high for 30 seconds. Stir and repeat until melted. Don’t over heat or your chocolate will seize and there is really no coming back from that.
• Grab the strawberry by the leaves (make sure strawberries are completely dry or the chocolate won’t stick).
• Dip in the chocolate and swirl around carefully until coated.
• Hold above the coffee mug for a few seconds to allow the excess to drip off.
• Place on a sheet of parchment paper to dry.
• Push forward slightly to avoid a pool of dried chocolate forming in the front of your berry.
• Allow to dry for about 15 minutes.
• In a separate coffee mug, add the white chocolate. Microwave on high for 20 seconds and stir, repeat until melted.
• Pour the white chocolate into your piping bag. Pipe on a stripe at the top and one at the bottom of your strawberries.
• Then pipe a line down the middle of the berry.
• Then pipe 5 or 6 lines across the middle line.
• Let cool then enjoy!

*I used a plastic sandwich bag

(Recipe from Domestic Fits)

Loaded Tater Tot Skewers

Ingredients:

• Bag of Tater Tots
• 8 slices of cooked bacon, chopped
• 1 cup of cheese, grated
• 1 tablespoon ranch seasoning
• Skewers

Instructions:

• Cook your tater tots according to directions until golden brown in color. Mine was in a 425 degree oven for 20-30 minutes.
• Once you pull them out of the oven, let cool for approximately 2-5 minutes until you can skewer them onto the skewers. I suggest 6-7 per skewer.
• Once on the skewers and on the pan, sprinkle ranch seasoning over each of tater tots.  
• Then sprinkle the bacon and then the cheese.
• Put back in the oven for an additional 10 minutes until the cheese is fully melted and golden in color.
• Let cool, plate and enjoy!

(Recipe from Made With Happy)

Emma’s Frozen Limeade

Ingredients:

• 12 fl. oz. can frozen limeade concentrate
• 6 ½ cups water
• 5 ⅓ cups ice
• Pitcher
• Blender
• 2 limes

Instructions

• Combine frozen limeade concentrate and water in pitcher and stir until the two ingredients are evenly mixed.
• Suggested: Blender together 2 cups of the previously made limeade beverage with 1 ⅓ cups ice.
• Blend until there is a smooth consistency then divide slushie between two tall glasses.
• Repeat three more times.
• Cut each lime into four wedges.
• Place lime wedges on edge of glass for flavor and flare. (In above image I used a knife and toothpick to carve out football design on a lime wedge, but this was too time consuming and a disappointing outcome… would not recommend.)
• Yields 8 servings