Thursday

Tailgating Food and Injections...

What do these 2 things have to do with each other? Me.

You see today, again, I am under the needle. Not for anything good like botox either. It's for my back pain. Lawd please let it work. I cannot take my back pain anymore. That compiled with my other granny ailment: the stomach troubles, makes me a full fledged mess.

I am still supposed to be on liquid diet. And do you know what that does? Leaves me eyeing recipes and food on pinterest like a mad woman. Nothing like self destructive behavior, mind you.


But here is where my downfall turns into to good for you. I can share good stuff for all you football lovers to make for your parties and tailgates, or just family watch parties even.


Buffalo Chicken Dip Ingredients

  • 2 (10 ounce) cans chunk chicken, drained
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup Ranch dressing
  • 3/4 cup pepper sauce 
  • 1 1/2 cups shredded Cheddar cheese
  •  
  • 1 bunch celery, cleaned and cut into 4 inch pieces
  • 1 (8 ounce) box chicken-flavored crackers

Directions

  1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.





If you click HERE then it will take you to some awesome Pizza Pretzel Bites I found on pinterest and drooled over.



BLT Bacon Bowls Ingredients

  • 18 slices bacon
  • 1 1/2 cups cherry tomatoes, halved
  • 1 head butter lettuce - rinsed, and torn
  • 1 cup shredded Cheddar cheese (optional)

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Turn two muffin tins upside down, and cover the outside of 9 cups with aluminum foil. Set aside.
  2. Weave the bacon into a mat that is 9 strips across and 9 strips wide. Cut into 9 even squares. Place each square over one of the foil covered muffin cups.
  3. Bake the bacon in the preheated oven until crisp, about 10 minutes. Remove the bacon cups from the pan and allow to cool completely. Once cooled, fill each with some lettuce and tomato halves. Top with shredded Cheddar cheese. Serve at room temperature.





Y'all fix up this football food and let me know how it turns out. Especially the bacon bowls. I will need to know about those in detail;

Generously,
Mrs. Sinclair,

hoping for a pain free weekend, full of chocolate shakes
(the only liquid of the liquid diet I look forward too)

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