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 Frankā€™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.