Roxy's Tailgate Touchdowns For Wednesday August 22

[Roxy15]

Dorito Dip:

 

1 lb. Hamburger

1 Onion, Chopped

1 Can Green Chiles

1 Can Cream Of Mushroom Soup

1 Can Tomato Soup

1/2 lb. Velveeta, Diced

1-(5-oz.) Pkg. Mild Longhorn Cheese

 

Brown hamburger; drain.

 

Put all ingredients in Crockpot; stir to combine

 

Cook on low until heated through, stirring occasionally.

 

 

Sweet Bacon Chicken Wraps:

 

 

 

1-1/4 lbs. Boneless, Skinless, Chicken Breasts

 

***About 4 Breasts

 

1-(1-lb.) Pkg. Sliced Bacon

 

2/3 Cup Firmly Packed Brown Sugar

 

2 T. Chili Powder

 

 

Preheat oven to 350 degrees.

 

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with non-stick cooking spray. Place chicken wrap on rack in broiler pan.

 

 

Bake at 350 degrees for 30-35 minutes or until bacon is crisp.

 

Baked Buffalo Chicken Eggrolls:

 

 

 

12 Egg Roll Wrappers

 

1 Cup Cooked, Shredded Chicken

 

***Used Crockpot Buffalo Chicken Recipe, Listed Below

 

1/2 Cup Frank’s Buffalo Wing Sauce

 

 

Hidden Valley Ranch Dip Mix

 

1 Tub Philadelphia Cream Cheese

 

1 Cup Broccoli Slaw Mix, Dry

 

Bleu Cheese Crumbles-(Opt.)

 

Cornstarch

 

Water

 

 

Mix cooked, shredded chicken with Frank’s Buffalo Wing Sauce; set aside.

 

 

Mix Hidden Valley Ranch Dip Mix & Cream Cheese; set aside

 

Lay out egg roll wrappers on a clean surface. Place 1 T. Broccoli Slaw Mix diagonally onto bottom corner of egg roll wrapper.

 

Place 1 T. chicken on top of slaw.

 

Place 1 T. Ranch Cream Cheese mix on top; add Bleu Cheese crumbles, if using.

 

Fold bottom corner toward center of wrap, tucking filling in tightly. Fold right and left bottom corners toward center, creating an "envelope". Brush water and cornstarch slurry along edges of envelope and tightly wrap up rolls, making certain all edges are sealed.

 

Spray wire rack with non-stick cooking spray. Set wire rack on a cookie sheet.

Place rolls on wire rack. Spray rolls with cooking spray. Bake at 400 degrees Fahrenheit for about 15 minutes or until egg rolls become crispy and brown.

 

Serve with celery sticks/party carrot sticks/extra Ranch or Bleu Cheese Dip.

 

 

 

Crockpot Buffalo Chicken:

 

 

 

 

3 lb. Bag Frozen Chicken Breasts

 

1 Bottle Frank’s Wings Buffalo Sauce

 

1 Packet Hidden Valley Ranch Dip Mix

 

2 T. Butter

 

 

Put frozen chicken breasts, Frank’s Wings Buffalo Sauce and Hidden Valley Ranch Dip Mix into Crockpot

 

 

Cook low at least 6-7 hours or until done.

 

 

Using 2 forks, shred chicken; return to Crockpot; add butter.

 

 

Cook on low for an additional hour.

 

 

Vegetable Pizza:

 

 

 

 

2-(8-oz.) Pkgs. Refrigerated Crescent Rolls

 

2-(8-oz.) Pkgs. Cream Cheese, Softened

 

1 Cup Mayonnaise

 

1-(1-oz.) Pkg. Dry Hidden Valley Ranch-Style Dressing Mix

 

1 Cup Fresh Broccoli, Chopped

 

1 Cup Chopped Tomatoes

 

1 Cup Chopped Green Bell Pepper

 

1 Cup Chopped Cauliflower

 

1 Cup Shredded Carrots

 

1 Cup Shredded Cheddar Cheese

 

Fresh Chopped Up Dill, To Taste-(Opt.)

 

 

 

Preheat oven to 375 degrees.

 

 

Roll out the crescent roll dough onto a large baking sheet, and pinch together edges to form the pizza crust.

 

 

Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.

 

 

In a small mixing bowl, combine cream cheese, mayonnaise, and Dry Hidden Valley Ranch Dressing Mix; spread the mixture over the cooled crust.

 

 

Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar Cheese over the cream cheese layer.

 

 

Cover and chill for at least 1 hour.

 

 

Slice and serve.

 

 

***Sprinkle dill, if desired.

[BO B1GRD]

I definitely need to try the sweet bacon wrapped chicken....sounds awesome