SPICY PRETZELS

  • 16 oz. bag of store bought pretzels (use whatever you prefer – sticks or regular)

  • 3/4 cup canola oil

  • 1 Tbsp cayenne pepper

  • 1/2 tsp garlic powder

  • 1/2 Tbsp lemon & pepper seasoning salt

  • 1 pkg Hidden Valley ranch dressing mix

  1. Put all the dry ingredients in a gallon sealed bag and shake it to mix them all together.

  2. Add canola oil to the bag and mix it as well. Then add the pretzels.

  3. Zip up the bag and shake it together for several minutes. The longer you leave them in the zip lock the hotter they are and the better they will taste. 

RECIPE ADAPTED BY LAST NIGHT'S GAME ALL-STAR FAN ROBIN.

Guacamole

  • 1 ripe avocado (approx. one avocado per person)

  • Garlic cloves (one clove per avocado)

  • Salt (preferably fine sea salt)

Dice the garlic. Take a pinch of salt per avocado and mix with diced garlic. Using a spoon/large flat knife, mash the salt and garlic into a paste. 

Cut open the avocado, remove the pit and spoon out the inside into a bowl. Put the garlic/salt paste in with the avocado. Mash the avocado and the paste together. Serve. 


BUFFALO CHICKEN DIP

  • 2 (10 ounce) cans of chunk chicken, drained

  • 1 (8 ounce) packages of cream cheese, softened

  • 1 cup ranch dressing

  • 3/4 cup Frank’s Red Hot

  • 1 1/2 cups shredded cheddar cheese

  1. Heat chicken and hot sauce in a skillet over medium heat, until heated through.

  2. Stir in cream cheese and ranch dressing.

  3. Cook, stirring until well blended and cream cheese is melted.

  4. Mix in half of the shredded cheese and transfer the mixture to a slow cooker.

  5. Sprinkle the remaining cheese over the top, cover and cook on low setting until hot and bubbly.

Serve with celery sticks, chips or crackers. 

DIRECT FROM THE LAST NIGHT'S GAME KITCHEN.

 

Honey Roasted Cashews 

  • 3 cups raw cashews

  • 1/3 cup honey

  • 1 Tbls butter

  • 1 Tbls Palo Alto Firefighters Pepper Sauce

  • 1/2 tsp cinnamon

  1. Combine above ingredients in mixing bowl, place on sheet pan (lined with foil and sprayed with non-stick spray) in single layer.

  2. Bake 15-20 min at 325 degrees, until they're a nice color.

  3. Let cool 15 min, crumble in mixing bowl and toss with:

  • 2 Tbls sugar

  • 1/2 tsp cinnamon

  • 1/2 tsp salt

They're delicious...it's really hard to stop eating these!

Courtesy of Palo Alto Firefighters Pepper Sauce. Check them out for more recipes and to order the best hot sauce you've ever had.