New Year’s Eve Eats

I’ve volunteered to bring an app and a dessert for our NYE bash! Normally I wait to show you my recipes until after so I can use all of my own photos. That way you know what it REALLY turned out like and not the crisco as ice cream bait and switch. I know my former server friends know about the Crisco/ice cream thingy.

For an app I’m bringing buffalo chicken dip with tortilla chips. I’m borrowing this recipe from a friend we’ll call SV.

Buffalo Chicken Dip

Courtesy of Food.com

Ingredients

  • 2 (10 ounce) cans chunk chicken, drained
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup Ranch dressing
  • 3/4 cup Frank’s Red Hot
  • 1 1/2 cups shredded Cheddar cheese
  • Tortilla chip, celery, crackers, whatever

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 your dippins.

For my second trick, I’m making Chubby Hubby Truffles. It’s basically buck-eyes with pretzels in the middle. Drooling already.

Chubby Hubby Truffles

Courtesy of Brown Eyed Baker

Ingredients

1½ cups pretzel pieces
½ cup creamy peanut butter
1 tablespoon unsalted butter, at room temperature
2 tablespoons light brown sugar
Pinch of salt
3 tablespoons powdered sugar
1 cup milk or semisweet chocolate chips
1 tablespoon vegetable shortening

Directions

1. Crush pretzels.

2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Stir until all of the ingredients are completely blended and smooth. Add the pretzel bits to the peanut butter mixture and mix thoroughly. Add the powdered sugar and mix until completely combined.

3. Line a small baking sheet with wax paper. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.

4. When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.

5. Working one at a time, dip one peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around, ensuring that it is completely coated with chocolate. Let any extra chocolate drip off and place back on the wax paper-lined sheet. Repeat with all of the peanut butter-pretzel balls.

6. Return the baking sheet to the refrigerator and again chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator.

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