1. CHEESY BUFFALO CHICKEN PIZZA STICKS
12 ounces refrigerated pizza dough
3/4 cup buffalo wing sauce
2 cups shredded cooked chicken
4 ounces cheddar cheese, coarsely grated (about 1 cup)
4 ounces mozzarella cheese, coarsely grated (about 1 cup)
2 green onions, thinly sliced
Heat oven to 400 degrees F . Spray a baking sheet (with sides) with nonstick cooking spray.
Form pizza dough into a 15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Place dough onto the baking sheet and bake for 8 minutes.
MAKE BUFFALO CHICKEN
While the pizza crust bakes, add buffalo wing sauce and shredded chicken to a saucepan over medium heat. Cook, stirring occasionally, 3 to 5 minutes or until thoroughly heated.
Spread the buffalo chicken over the pre-baked pizza crust then scatter the cheddar cheese, mozzarella cheese and half of the sliced green onions on top.
Bake the pizza 6 to 10 minutes until cheese has melted and starts to bubble. Scatter remaining sliced green onions on top. Then serve cut into 16 pizza sticks
2. TACO DIP CUPS
1 lb ground beef
1 packet taco seasoning mix
1 package shredded lettuce
1 8 oz package shredded Taco blend cheese
1 cup of guacamole
1 cup salsa
Chopped cherry tomatoes, black olives, green onions, jalapenos for optional garnish
9 oz clear plastic cups
Cook ground beef and add in taco seasoning according to packet instructions
Scoop a spoonful of taco mixture into clear plastic cups to use as the base of the dip, followed by a layer of each listed ingredient according to your liking. Top with extra cheese , jalapenos, olives, etc.
1 lb of ground beef is enough to make about 10 taco cups. Consider doubling the recipe if feeding a larger crowd.
3. BACON CHEESEBURGER CROCK POT DIP
1 lb of lean ground beef or turkey
8 oz package of cream cheese cubed
2 c shredded cheddar cheese
10 oz can of diced tomatoes with green chiles
6 oz package of real bacon bits divided
1 t dried parsley
Brown up ground meat
Drain meat and place in a large skillet
Over low heat, stir in cheeses, tomatoes along with their juices and all of the bacon bits except for 2 tablespoons (set these aside for garnish at the end)
Cook while stirring frequently until everything is heated through and well blended
Pour mixture into a 2-quart crock pot
Cover and cook on low for 2-3 hours stirring occasionally.
Stir in parsley and sprinkle with remaining bacon bits just before serving
4. LOADED TATER TOT SKEWERS
Bag of Tater Tots
8 slices of cooked bacon, chopped (until almost browned, will brown rest of the way in oven once you add on top of skewers)
1 cup of cheese, grated
1 tablespoon ranch seasoning
Cook your tater tots according to directions until golden brown in color.
Once you pull them out of the oven, let cool for approximately 2-5 minutes until you can skewer them onto the skewers. I suggest 6-7 per skewer.
Once on the skewers and on the pan, sprinkle ranch dressing over each of tater tots.
Then sprinkle the bacon and then the cheese.
Into the oven for an additional 10 minutes until the cheese is fully melted and golden in color.
Remove from oven and serve.