The Tailgate Guy's Grub
Buffaloed Chicken Dip
Ingredients:
3 lbs. bonesless, skinless chicken breast, cooked and chopped
12 oz. cream cheese
12 oz shredded cheddar (save some for topping)
8 oz ranch dressing
1 c. melted butter
8 oz Cholula Hot Sauce
Instructions:
Mix butter and Cholula together, set aside.Put chicken and remaining ingredients into a disposable aluminum tray, and toss.
Pour Cholula mixture over chicken mix. Top with extra shredded cheese.
Cover with foil and place onto grill, cooking at about 350 degrees for 30 minutes, or until melted and bubbly.
Serve warm or cold with tortilla chips and celery.
Rocky Road Brownies
Ingredients:
1 box Betty Crocker Original Supreme Brownie Mix
1/3 cup vegetable oil
1/4 cup water
2 or 3 eggs
1 bag (12 oz.) semisweet chocolate chips (2 cups)
1-1/2 to 2 cups miniature marshmallows
1-1/2 cups chopped peanuts
Instructions:
Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 2 eggs for fudgelike (or 3 eggs for cakelike brownies), using spoon, until well blended. Stir 1 cup of the chocolate chips into batter. Spread in pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.
Immediately after removing from oven, sprinkle with 1-1/2 to 2 cups miniature marshmallows, remaining 1 cup chocolate chips and the peanuts. (For softer marshmallows, cover pan with cookie sheet about 2 minutes). Cool completely, about 2 hours. For 20 brownies, cut into 5 rows by 4 rows with knife dipped in hot water. Store tightly covered.
Makes: 20 brownies
