Buffalo Chicken Sweet Passes!


Ingredients

  • 1 tablespoon butter, melted
  • 3 tablespoons Frank's RedHot original sauce
  • 1 package Old El Paso Taco Boats mini soft flour tortillas (12 boats)
  • 1/4 cup ranch dressing
  • 1 cup Rotisserie cooked chicken, shredded
  • 4 oz cream cheese (from 8-oz package), softened
  • 1/2 cup shredded mozzarella cheese
  • Blue Cheese Crumbles (optional) for garnish

Instructions

  1. Heat oven to 350F. Spray 13x9 baking dish with cooking spray. In small bowl, mix melted butter and 1 Tbsp of the sauce. Brush butter mixture on all sides of boats; place in baking dish. Bake 10 min.
  2. In large bowl, mix dressing and remaining 2 tablespoons sauce. Stir in chicken and cream cheese.
  3. Spoon mixture into boats. Sprinkle with mozzarella cheese.
  4. Bake 20 to 25 minutes or until mixture is hot (at least 165°F) and cheese is melted.

Lighter NO BAKE Recipe Idea!!
Mix the above recipe and scoop into a piece of cut celery. Drizzle with some Ranch dressing and sprinkle with Blue Cheese crumbles.

 
Patriots (Kamikaze Shots) v. Eagles (Pickle back Jello Shots)
Kamikaze Shots!

Ingredients

  • 1 part vodka
  • 1 part blue curacao (or triple sec and a drop of blue food coloring)
  • 1 part lime juice
  • Ice                           
  • Pop rocks for garnish and frosting for rimming the glasses
  1. If rimming the glasses with Pop Rocks, dip the rims in frosting, and then in the Pop Rocks.
  2. Pour ingredients into an ice filled cocktail shaker.
  3. Shake well.
  4. Strain into serving glass.
  5. Enjoy!
Pickle Back  Jello Shots!

Ingredients

  • 1 1/2 c. pickle juice from your favorite pickles!
  • 1/2 c. whiskey
  • 2 packages plain gelatin
  • 12 large pickles
  • 1 tbsp. Chopped fresh dill
  1. In a small saucepan over medium-high heat, combine pickle juice and whiskey and bring mixture to a simmer. Remove saucepan from heat then whisk in gelatin. Let mixture cool slightly.
  2. Make pickle shot glasses: Cut off the ends of each pickle so that both ends are flat, then cut each pickle in half crosswise. Using a quarter teaspoon, scoop out the middle of each pickle to create a well.
  3. Carefully pour whiskey mixture into each pickle then sprinkle dill on top.
  4. Refrigerate until jello is set, about 2 hours.