Chicken Chili Cheese Cups
½ c. heavy whipping cream
¼ t. salt
1/8 t. pepper
1 c. cooked chicken, finely diced
1 (4oz) can diced green chilies
2 T. finely chopped cilantro
½ c. shredded Monterey Jack
30 mini phyllo shells
Heat the oven to 350. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.
Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.
Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simple reheat them in a 350 oven until heated through, 10 to 15 minutes. Makes 30 quiches.
Tailgate Baked Beans
½ to 1 lb ground beef
¾ lb bacon, cut in pieces
1 c. chopped onion
2 (20oz) cans pork and beans, drained
1 (16oz) can kidney beans, drained
1 (16 oz) buttered lima beans
1 c. catsup
¼ c. brown sugar
3 T. white vinegar
1 t. salt
Black pepper to taste
1 T. liquid smoke (optional)
Brown ground beef, bacon, and onion. Drain. Pour into baking dish or slow-cooker pot. Stir in remaining ingredients. Cook in baking dish in oven set at 325 degrees for 1 ½ hours, or in electric slow-cooker pot set on low for 4 to 6 hours. Makes 8 servings.
Mexican Cheese Fondue
3 T. butter
3 T. flour
1/8 t. garlic powder
2/3 c. half-and-half
½ c. chicken broth, plus more to thin the sauce if needed
1 ¼ c. shredded Monterey Jack (about 5 ounces)
3 T. mild salsa
Corn bread cubes
Celery and carrot sticks
Red and yellow bell pepper strips
Blanched broccoli and cauliflower
Melt the butter in a small saucepan over medium heat. Whisk in the flour and garlic powder until blended. Then whisk in the half-and-half and chicken broth. Continue to heat the mixture until it thickens and starts to bubble, about 2 minutes. Reduce the heat to low.
Gradually add the cheese, stirring until it is melted. Stir in the salsa.
Transfer the sauce to a fondue pot and set the flame to keep it warm. Add chicken broth a little at a time, as necessary, to achieve the consistency you desire. Serves 4 to 6.
Butterfinger “Fumble” Cupcakes
1 white cake mix
3 bananas, mashed
¼ cup sour cream (**sale** WF 16 oz. $0.99)
3 egg whites
1/3 cup oil
1 cup water
1 (8 oz.) container whipped topping
1 large Butterfinger candy bar, crushed
In a large bowl, combine cake mix, bananas, sour cream, egg whites, oil and water. Mix with a hand mixer for 2 minutes or until smooth. Pour batter into muffin cups and bake according to package directions. Cool completely. When ready to serve, remove from refrigerator. Meanwhile in a small bowl, combine whipped topping and crushed candy bar. Frost cupcakes and serve immediately. (The frosting doesn’t sit well, so only prepare immediately before serving.)
Boneless Buffalo Wings
3 tablespoons nonfat buttermilk
3 tablespoons hot pepper sauce such as Frank’s Red Hot, divided
3 tablespoons distilled white vinegar divided
2 pounds chicken tenders
6 tablespoons whole-wheat flour
6 tablespoons cornmeal
1/2 teaspoon cayenne pepper
2 tablespoons canola oil divided
2 cups peeled carrot sticks
2 cups celery sticks
Spicy Blue Cheese Dip (recipe follows)
Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
1. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.
2. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with cayenne.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.
The chicken can marinate (Step 1) for up to 1 hour.
Key Lime Pie Fruit Dip
1 Key lime pie yogurt
1 Regular size bottle of whipped marshmallow
1 8oz. Whipped cream cheese
Zest of one lime (Optional)
Pour all above ingredients into a medium size bowl and blend with a mixer until smooth. Mix in zest of one lime if desired. Serve with apples, strawberries, bananas, pineapple, grapes, etc.