It’s everything fall and football here in the South, y’all…. if only it were about 30 degrees cooler. I wanted to share with you all some of my favorites to take the guesswork out of your game day fun! All these recipes are super simple and so completely delicious.
- 2 cups broccoli florets, blanched and chopped into smaller pieces
- 10 slices cooked bacon, chopped
- 1 cup cherry tomatoes, whole
- 1 cup shredded sharp cheddar cheese
- 1 cup cooked sweet peas
- 8 oz pasta shells, cooked
- 2/3 cup mayo
- 1/2 cup milk
- 1 to 2 tablespoons dry ranch mix, or more to taste
In a large bowl, combined chopped blanched broccoli, chopped cooked bacon, whole cherry tomatoes, shredded sharp cheddar cheese, cooked sweet peas, cooked pasta shells. In a medium bowl, combine mayo and milk and add 1 or 2 tablespoons of dry Ranch mix. Mix well and taste to see if you need to add more dry Ranch mix to the dressing. Gradually add the salad dressing to the large bowl with the salad ingredients. Some people like lots of dressing on their salad, some don’t – let your taste be your guide as far as how much dressing to add!
- 1 (4 oz) can dice jalapenos, drained
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 3/4 + 1/4 cup shredded parmesan cheese
- 1 cup Italian seasoned bread crumbs
- 4 tablespoons butter, melted
- 1 tablespoon dried parsley
Preheat oven to 350 degrees. Combine cream cheese and sour cream. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos. Mix well. FYI: for us, the whole can of jalapenos made this almost too hot to eat. If you’re sensitive to spicy things, try half a can instead. Spoon into 8 x 8 baking dish, spreading evenly. Blend bread crumbs, melted butter, 1/4 cup shredded parmesan cheese, and dried parsley, using a fork, until crumbly. Sprinkle crumb topping evenly over the cream cheese mixture. Bake for 15 minutes. Do not overcook!
- 5-6 green onions (I personally opt out of this ingredient)
- 8 oz. shredded cheddar cheese
- 1 1/2 cups mayonnaise
- 1 jar real bacon bits
- 1 package slivered almonds
Chop the green onions. Mix onions, cheese, mayo, bacon bits, and almonds. Chill for a couple of hours.
- 1 cup cooked chicken, shredded
- 2 8oz packages cream cheese
- 1/3 cup Buffalo sauce
- 1/3 cup ranch dressing
- 1/2 tablespoon garlic powder
- Salt and pepper to taste
- 1 tablespoon butter
- Shredded mozzarella cheese
Melt butter in a skillet over medium heat Add chicken and coat well Stir in garlic powder Stir in Buffalo sauce and ranch dressing Serve on rolls of your choice and top Buffalo chicken with mozzarella cheese
- 3 cups boiled chicken (or 3 cans chunk chicken)
- 1/2 cup sour cream
- 1 cup mayo
- 2-3 cups red grapes
- Salt and pepper
Shred up chicken in a large bowl. Add sour cream, mayo, salt and pepper. Mix well. Cut grapes into quarters and add to mixture. Chill for a couple of hours. Serve on King’s Hawaiian Rolls for best flavor!
- 1 package King’s Hawaiian Rolls
- 1 package deli meat of your choice (I use honey turkey or chicken)
- American cheese
- 1/2 cup butter, melted
- 3 generous tablespoons brown sugar
Cut rolls in half and lay bottoms on baking pan. Layer the deli meat on the bottoms and top with cheese. Place the tops on. Mix together melted butter and brown sugar. Pour over sandwiches, drenching each one. Place pan in a preheating oven long enough to melt the cheese.
- 2 cans chicken, drained (or 2 pounds rotisserie chicken)
- 1 pack ranch mix
- 2 8 oz blocks cream cheese, cubed
- Bacon pieces
- Sliced sharp cheddar cheese
- Barbecue sauce
Place chicken, ranch mix, cream cheese and bacon pieces in the crockpot and turn on low for 4 hours, stirring occasionally. Spoon mixture onto rolls. I use Hawaiian rolls but it’s also good on caramelized onion rolls. Top with a slice of cheddar cheese and barbecue sauce.
- 1/4 cup barbecue sauce
- 1/4 cup grape jelly
- 1/4 cup brown sugar
- Garlic powder to taste
- 1 package little smokies
Mix it all up and cook on low for 4 hours, or warm for 6.