Week 13: Buffalo Chicken Dip

Recipe courtesy of Last Night’s Game intern LaurYn

• 2 Cups Cooked Shredded Chicken (Rotisserie-Style works best)

• 8 Ounces Cream Cheese (Softened)

• 1 (1 Ounce Package) Dry Ranch Dressing Mix

• 2 Teaspoons Garlic Powder

• 1 1/2 Cups Shredded Cheddar Cheese

• 1/2 Cup Frank's Hot Sauce

  1. Combine ingredients in a slow cooker.

  2. Stir well.

  3. Cover the crockpot and cook on low for 1-2 hours until the dip becomes hot and bubbly.

  4. Serve with chips, crackers or veggies

• Alternatively, this dip can be cooked in the oven rather than a crockpot. Simply preheat the oven to 350 degrees and bake ingredients in a baking dish for 20-25 minutes.

Week 12: Chorizo Queso

Recipe courtesy of Kristen

• I tsp olive oil

• 4 ounces of chorizo (no casing)

• 1 poblano pepper (stemmed, seeded and sliced thin)

• ½ yellow onion (sliced thin)

• 8 ounces of Monterey jack cheese (cut into ½” cubes)

  1. Set oven to 375 degrees

  2. Cook the chorizo on medium/high until cooked and drain excess fat.

  3. Cook the poblano and onion until the onion translucent.

  4. Place cheese evenly on glass pie pan, then pour chorizo and poblano/onion mixture on top.

  5. Cook for 8-10 minutes or until the cheese has melted.

  Serve with tortilla chips or tortillas.

Week 11: Thanksgiving In A Blanket

CHELSEA LUPKIN

Recipe courtesy of Delish

• 1 tube refrigerated crescent rolls

• 3/4 c. shredded roasted turkey

• 3/4 c. prepared stuffing

• 3/4 c. prepared mashed potatoes

• 1 c. cranberry sauce

• 1/4 c. prepared gravy, warmed (for serving)

1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.

2. On a lightly floured work surface, roll out Crescent Rolls. Top with mashed potatoes, turkey, stuffing and cranberries. (You’ll want just a small spoonful of each.) Roll up and transfer to the prepared baking sheet.

3. Bake until golden, 12 to 15 minutes. Serve with gravy for dunking.

Week 10: Gameday Tacos With A Twist

Recipe courtesy of Kourtney, founder of TINGE

• 2 lbs ground beef (or turkey/chicken whatever you prefer)

• 1 can of refried beans

• A package of your favorite taco seasoning.

1. Brown the ground beef

2. Mix the beans in with the meat.

3. Add the packet of taco seasoning to the bean/beef mix. (Sometimes you have to add a little water because it gets too thick).

4. Serve in taco or tostada shells or even over rice. Some of her favorite taco toppings include shredded lettuce, tomatoes, green peppers, cheddar cheese, salsa and guac. (We have a great guac recipe for you here).

Week 9: The Masters' Famous Pimento Cheese Sandwich

Recipe courtesy of the book Par 3 Tea-Time at the Masters by the Junior League of Augusta, Ga.

Available on Amazon

In a normal year, fans flock to Augusta National for golf, the greens and of course the concessions. For a tournament where the ticket prices can be through the roof, the concession prices are unusually low with drinks and sandwiches under $3 (including their famous pimento cheese sandwich). With no fans at this year’s tournament, here’s how you can make your own at home.

• 3 cups shredded white cheddar cheese

• 2 cups shredded yellow sharp cheddar cheese

• 4 oz crumbled blue cheese

• 1 cup shredded Parmesan cheese

• 1 (4-oz) jar sliced pimentos, drained

• 1 cup light mayo

• 2 tbs Dijon mustard

• 1 loaf of white bread

1. Combine cheeses, pimentos, mayo and mustard in a food processor and process until smooth. Cover and chill.

2. Spread on bread slices. Makes four sandwiches.

(While it’s not tradition, you could also serve the pimento cheese as a dip with veggies and crackers. You do you).

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