Buffalo Chicken Dip (recipe via Frank’s Redhot Buffalo Chicken Dip)

Ingredients

• 2 cups shredded cooked chicken
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup Frank’s RedHot® Original Cayenne Pepper Hot Sauce
• 1/2 cup ranch dressing
• 1/2 cup blue cheese crumbles

Directions

• Preheat oven to 350°F. Mix all ingredients in a large bowl. Spoon into shallow 1-quart baking dish.
• Bake 20 minutes or until mixture is heated through; stir.  Sprinkle with green onions, if desired, and serve with chips, crackers, and/or cut-up veggies.

Pigs in a Blanket (recipe via delish)

Ingredients

• 1 (8-oz.) tube crescent rolls
• 1 (12-oz.) package mini cocktail weiners
• 4 tbsp. melted butter
• Coarse salt, for sprinkling

Directions

• – Preheat oven to 375º. On a lightly floured surface, unroll crescent sheets and tears were perforated. Cut each triangle into 3 smaller triangles.

– Place one cocktail wiener on the thick side of each triangle then gently roll to the thinner side.

• – Transfer to a medium baking sheet, brush with melted butter and sprinkle with coarse salt.
• – Bake until golden, 12 to 15 minutes.

Cheesesteak Eggrolls (recipe via allrecipes)

Ingredients

• 1 pound ground beef 
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons butter
• 1 yellow onion, chopped 
• ½ green bell pepper, chopped
• 24 egg roll wrappers
• 12 slices American cheese
• ¾ cup vegetable oil for frying

Directions

• Heat a skillet over medium heat. Cook beef, breaking apart as little as possible, until browned and still the size of peas, 5 to 7 minutes. Add Worcestershire sauce, salt, and pepper. Stir gently and remove the mixture from the pan.
• Melt butter in the skillet. Add onion and bell pepper; cook and stir until browned, 5 to 7 minutes. Return beef mixture to the skillet and stir to combine. Let filling cool while preparing the wrappers.
• Lay egg roll wrappers on a flat surface. Place 1/2 a slice of American cheese onto each. Add 3 tablespoons of the filling on top of each egg roll. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly.
• Heat about 1-inch oil in a large saucepan over medium-high heat. Add 3 to 4 egg rolls at a time and fry until browned, 3 to 4 minutes. Repeat with remaining egg rolls.

Buffalo Wings (recipe via Frank’s RedHot)

Ingredients

• 2 1/2 pounds chicken wing pieces
• 3/4 cup Frank’s RedHot® Mild Wings Hot Sauce

Directions

• Preheat oven to 450°F. Arrange wings on a large foil-lined pan.
• Bake on the lowest oven rack for 30 minutes or until crispy, turning once.
• Toss wings in sauce to coat.

Corn and Bean Salsa (recipe via allrecipes)

Ingredients

• 1 (15 ounces) can yellow corn, drained
• 1 (15 ounces) can white corn, drained
• 2 (15 ounces) cans of black beans, drained and rinsed
• 1 (14.5 ounces) can Italian-style diced tomatoes, drained
• 1 bunch finely chopped cilantro
• 5 green onions, finely sliced
• 1 small red onion, finely chopped 
• 1 red bell pepper, seeded and chopped
• 1 tablespoon minced garlic
• ¼ cup lime juice 
• 1 avocado – peeled, pitted, and diced
• 2 tablespoons olive oil, or to taste

Directions 

• Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

Fried Pickles (recipe via allrecipes)

Ingredients

• 2 cups peanut oil for frying, or as needed
• 1 (32 ounces) jar dill pickle slices, drained
• 1 cup Italian seasoned bread crumbs
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• 2 eggs, beaten 
• 1 (8 ounces) bottle Ranch dressing

Directions

• Heat the oil in a large heavy skillet over medium heat.
• Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper, and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
• Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with ranch dressing.

Chocolate Covered Strawberries (recipe via allrecipes)

Ingredients

• 16 ounces milk chocolate chips 
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves

Directions

• In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• Insert toothpicks into the tops of the strawberries.
• Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.