It's been a while since I posted so I'm trying to get caught up on the back log from last season.
These little gems were something I made for the playoff game tailgate in January. They were gone in 10 mins so I didn't get a good picture of them. Also the picture was taken with my cell phone so its not the best quality.
Ingredients:
1 lb of boneless skinless chicken breast
1 cup of chicken broth
3-4 tbsp of Frank's red hot wing sauce
Tastefully Simple Cheesy Chive Mix
Blue cheese dressing
2 packs of crescent rolls
1 pack of shredded cheddar cheese
Directions:
In a slow cooker cook chicken and broth for 5-6 hours on low or until you can shred the chicken easily with a fork. Take the chicken out and drain the broth.
For the tailgate I did this overnight and shredded it in the morning before heading out. Once the chicken is drained I added the wing sauce and cheesy chive mix. I did a little at a time until it was spicy but not too spicy. If you love hot sauce then add more. Just make sure its not dripping just coated.
Separate the crescent rolls and scoop a little in the middle. Add some shredded cheddar cheese on top of each bit of meat. Fold the crecsent over.
Heat the oven to 350 degrees. Cook in the oven for 10-15 mins or until the roll is golden brown the and insides are bubbly.
I used the Camp Chef Oven during the tailgate so I cooked them a little longer since it was propane and not gas/electric powered. Serve with a little blue cheese dressing on the side for dipping! Enjoy!
Showing posts with label tastefully simple. Show all posts
Showing posts with label tastefully simple. Show all posts
Friday, October 18, 2013
Tuesday, May 15, 2012
Sin Cake
A good friend of mine Megan (check out her blog at "Crazy Times 4") gave this recipe to me and everytime I take it anywhere folks LOVE it. Thanks Meg!
Ingredients:
Directions:
Bake the pound cake according to the directions (you will only need the mix, 1 cup of water and 1.5 sticks of butter). The only difference...instead of a loaf pan...spread in a greased 9x13 pan. And only cook for 20-25 mins (until the toothpick comes out clean). Let this cool for several hours.
Take the 2 boxes of pudding and prepare according to the directions on the box (this is gonna take 6 cups of milk). Let it set in the fridge for about 30 mins.
After the pudding is ready...layer it on top of the pound cake that is cooled.
Take the cool whip and layer on top of the pudding.
Then sprinkle with the chocolate sprinkles.
Keep in the refridgerator until ready to serve. Enjoy! For tailgate I can take the pan with the lid and keep in the cooler until its time for the desserts to come out.
Ingredients:
- 1 box of Absolutely Almond Pound Cake (Tastefully Simple)
- 2 of the large boxes of Chocolate pudding
- 1 large container of Cool Whip
- Chocolate Sprinkles
Directions:
Bake the pound cake according to the directions (you will only need the mix, 1 cup of water and 1.5 sticks of butter). The only difference...instead of a loaf pan...spread in a greased 9x13 pan. And only cook for 20-25 mins (until the toothpick comes out clean). Let this cool for several hours.
Take the 2 boxes of pudding and prepare according to the directions on the box (this is gonna take 6 cups of milk). Let it set in the fridge for about 30 mins.
After the pudding is ready...layer it on top of the pound cake that is cooled.
Take the cool whip and layer on top of the pudding.
Then sprinkle with the chocolate sprinkles.
Keep in the refridgerator until ready to serve. Enjoy! For tailgate I can take the pan with the lid and keep in the cooler until its time for the desserts to come out.
Dip #1 in the Triple Dipper - Buffalo Chicken Dip
Buffalo Chicken Dip I have made many times. I got the original recipe from Tastefully Simple website. I've since adapted it for the slow cooker. I use their Cheesy Chive dip mix but any cheesy dip mix would do. I've also used the Beer Cheese dip mix of theirs and it worked out well.
Ingredients:
Directions:
I turned on the triple dipper so the crock pots started to warm. Put the cream cheese in and let it soften for 10-15 mins until you can stir it.
Dump in the packet of cheese mix until its mixed into the cream cheese. Drain the can of chicken and add. Stir.
At this point I let it cook for another 10 mins. I then add the wing sauce and cheese and mix. Cook on low for another 30-45 mins. Stirring every 15 mins or so. Serve with tortilla chips or my personal favorite the pretzel chips.
I took a pic of the finished dip but folks almost finished it off within 15 mins of when I set it out! So all you see is what was left!
**UPDATE**
I made this dip again for my sister in laws birthday and I finally got a better picture!
Ingredients:
- 8oz of cream cheese (I used about 10oz...I had some leftover from another box)
- Packet of Cheesy Chive dip mix (Tastefully Simple...any cheesy dip mix would do though)
- 4 tablespoons of Buffalo Wing Sauce (use less for milder taste...more for extreme hotness)
- Can of white chicken meat
- 1 cup of shredded cheddar cheese (I usually use a tiny bit more..I like cheese...a lot!)
Directions:
I turned on the triple dipper so the crock pots started to warm. Put the cream cheese in and let it soften for 10-15 mins until you can stir it.
Dump in the packet of cheese mix until its mixed into the cream cheese. Drain the can of chicken and add. Stir.
At this point I let it cook for another 10 mins. I then add the wing sauce and cheese and mix. Cook on low for another 30-45 mins. Stirring every 15 mins or so. Serve with tortilla chips or my personal favorite the pretzel chips.
I took a pic of the finished dip but folks almost finished it off within 15 mins of when I set it out! So all you see is what was left!
**UPDATE**
I made this dip again for my sister in laws birthday and I finally got a better picture!
Friday, April 20, 2012
Baltimore Style Pit Beef
Sometimes life gets in the way of the best laid plans. Ry guy has been sick with an earache so I haven't gotten a chance to look for the tailgate pictures from January. But i did take the opportunity when I was preparing the Pit Beef for the Easter Egg Hunt to take some pictures of the prep work.
But as I found out as the guest started arriving I didn't remember to take any actual pictures of the finished product :-( Maybe next time.
So this is what I used (minus the red wine vinegar that I'll talk about later)...two 2.5lb bottom roasts, Tastefully Simple Garlic Garlic, Tastefully Simple Seasoned Salt, salt, and pepper.
Here's a close up of the meat package. I've also used top round and eye round before and its turned out great.
Put down some plastic wrap, coat each roast with the salt, pepper, garlic garlic, and seasoned salt.
Wrap up each roast individually in plastic wrap then in aluminum foil. Put in the refriderator overnight.
This will help the spices marinate.
Preheat the grill to 350 degrees. Place the roasts on one side on indirect heat.
I have a 5 burner grill and turn off the right 3 and keep the left two on HIGH. This keeps the grill at around 350 degrees.
This is where I stopped taking pictures :-(
So turn the roasts every 30 mins. They should cook in approximately 2 to 2.5 hours. At the 1.5/2 hour mark I cut the roast in half and check it. I cook until its medium done. If you like it more well done leave it on longer. Just make sure there's still a little pink in it.
After I take it off the grill I brush the outsides of the roast with a little Red Wine Vinegar and let it sit for 5 minutes.
I have a cheap meat slicer but a really sharp knife works also. Cut the beef into thin slices.
To finish it off grab a Kaiser roll and put a nice handful of the pit beef on the bun. Maryland/Baltimore style pit beef usually gets topped off with either barbeque sauce or horseradish. Optional are raw thinly sliced onions for a topper.
Enjoy!
--Purple Tailgating Mama
But as I found out as the guest started arriving I didn't remember to take any actual pictures of the finished product :-( Maybe next time.
So this is what I used (minus the red wine vinegar that I'll talk about later)...two 2.5lb bottom roasts, Tastefully Simple Garlic Garlic, Tastefully Simple Seasoned Salt, salt, and pepper.
Here's a close up of the meat package. I've also used top round and eye round before and its turned out great.
Put down some plastic wrap, coat each roast with the salt, pepper, garlic garlic, and seasoned salt.
Wrap up each roast individually in plastic wrap then in aluminum foil. Put in the refriderator overnight.
This will help the spices marinate.
I have a 5 burner grill and turn off the right 3 and keep the left two on HIGH. This keeps the grill at around 350 degrees.
This is where I stopped taking pictures :-(
So turn the roasts every 30 mins. They should cook in approximately 2 to 2.5 hours. At the 1.5/2 hour mark I cut the roast in half and check it. I cook until its medium done. If you like it more well done leave it on longer. Just make sure there's still a little pink in it.
After I take it off the grill I brush the outsides of the roast with a little Red Wine Vinegar and let it sit for 5 minutes.
I have a cheap meat slicer but a really sharp knife works also. Cut the beef into thin slices.
To finish it off grab a Kaiser roll and put a nice handful of the pit beef on the bun. Maryland/Baltimore style pit beef usually gets topped off with either barbeque sauce or horseradish. Optional are raw thinly sliced onions for a topper.
Enjoy!
--Purple Tailgating Mama
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