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.


  • 3 lbs chicken wings

  • 2 Tbsp cornstarch
  • 1 Tbsp sesame seeds
  • 2 Tbsp chopped cilantro 

For the sauce

  • 1/3 cup reduced sodium soy sauce
  • 1/3 cup balsamic vinegar
  • 1/3 cup packed brown sugar
  • 1/4 cup honey
  • 3 cloves garlic, minced
  • 1 tsp Sriracha (or more to taste)
  • 1 tsp ginger powder
  • 1 tsp pepper
  • ½ tsp onion powder
  1. In a large bowl, whisk the soy sauce, balsamic vinegar, brown sugar, honey, garlic, Sriracha, ginger powder, pepper and onion powder. 
  2. Place wings into a slow cooker (if you use a liner, clean up will be a breeze!).  Stir in soy sauce mixture and gently toss to combine.  Cover and cook on low for 3 - 4 hours or on high for 2 hours.
  3. In a small bowl, whisk the cornstarch and 2 Tbsp water.  Stir in mixture into the slow cooker.  Cover and cook on high for 15 minutes or until the sauce has thickened. 
  4. Preheat oven to broil.  Line a baking sheet with foil and broil wings for 2 - 3 minutes or until caramelized.  Put wings back into crockpot to keep warm.
  5. Garnish with sesame seeds and cilantro, if desired.  Serve with remaining sauce or dipping sauce of your choice.  

Thank you to the amazing Nancy for sharing your recipe with us!

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.

Chorizo Queso

  • 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 chorizo on medium/high until cooked and drain excess fat.
  3. Cook 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.
  6. Serve with tortilla chips or tortillas.

Thanks Kristen for sharing your recipe. 


Pulled Pork

  • 1 onion
  • 6-7 lbs pork shoulder chuck roast
  • 1 Tbsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 cup chicken broth
  • 1 cup BBQ sauce + more for serving
  • 2 Tbsp Worcestershire sauce
  • 3 garlic cloves, pressed
  • 2 Tbsp brown sugar
  1. Chop 1 large onion and place it into the bottom of the slow cooker.

  2. Combine 1 Tbsp salt, 1 tsp pepper and 1 tsp paprika and generously sprinkle the pork roast. Place meat over the onions.

  3. Marinade: 1 cup chicken broth, 1 cup BBQ sauce, 2 Tbsp Worcestershire sauce, 2 Tbsp brown sugar and 3 pressed garlic cloves then stir to combine. Pour the marinade over the pork.

  4. Cover and set on low for eight hours. Remove the meat into a large bowl and shred with forks. When you’re done shredding the pork, pour as much of the remaining sauce over the pork as you like. Serve with more BBQ sauce.


  • Bag of Broccoli Slaw or Shredded Cabbage (approx. 16oz)
  • 1 onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 1 large carrot, coarsely grated
  • 1 1/4 cups mayonnaise – I use less so it’s not as creamy
  • 1/3 cup cider vinegar
  • 2 teaspoons sugar
  1. Toss all vegetables in a large bowl with 1 tsp each of salt and pepper. 
  2. Whisk together mayonnaise, vinegar and sugar, then toss with the slaw. 
  3. Chill, covered, stirring occasionally, at least one hour (for vegetables to wilt and flavors to blend).

Recipe courtesy of Last Night's Game super fan Lindsay.