1. Buffalo Chicken Dip (my all time without a doubt go to favorite food ever)

Ingredients:

• 1(8 ounce) package cream cheese, softened
• 1⁄2 cup ranch salad dressing
• 1⁄2 cup frank's redhot buffalo wing sauce
• 1⁄2 cup crumbled blue cheese (about 2 ounces) or 1⁄2 cup shredded mozzarella cheese(about 2 ounces)
• 1 cup shredded chicken (rotisserie chicken)
• tortilla chips or crackers of your choice

Directions:

1. Heat oven to 350°F.
2. Stir the cream cheese in a 9 inches deep dish pie plate with a fork or wish until smooth. Stir in dressing, wing sauce and blue cheese. Stir in chicken.
3. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with tortilla chips or crackers for dipping.

2. Jalapeno Queso (my best friend can't get enough of this right here)

Ingredients:

Canola oil
Zest of 1 lime
3/4 teaspoon plus 1 pinch kosher salt
Twelve 6-inch corn tortillas, each cut into 6 wedges
1 small onion, chopped
1 small jalapeno pepper, seeded, if desired, and finely chopped
1 plum tomato, seeded and finely chopped
1/2 cup Mexican lager-style beer (such as Corona)
12 ounces muenster or Monterey Jack, grated (about 3 1/2 cups)
4 ounces sharp white Cheddar, grated (about 1 1/2 cups)

Directions:

Pour oil to a depth of 2 inches into a medium saucepan. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. In a small bowl, mix the lime zest and 3/4 teaspoon salt together. Working in batches, fry the tortilla wedges until golden and crisp, about 1 minute, and transfer them to a paper towel-lined baking sheet with a slotted spoon. Sprinkle the chips with the lime salt while they are still hot. Set aside.
Heat 1 tablespoon canola oil in a 10-inch cast-iron or ovenproof skillet over medium-high heat. Add the onions, jalapeno and a pinch of salt and cook until the onions just start to brown, about 5 minutes. Add the tomato and cook until softened, about 1 minute. Add the beer and cook until all the liquid has evaporated, about 7 minutes. Remove the skillet from the heat. Toss the muenster and Cheddar together and add them to the skillet. Stir once or twice to combine.
When ready to serve, preheat the broiler. Place the skillet under the broiler until the cheese is bubbling and lightly browned on top, 2 to 3 minutes. Serve hot with the chips.

3. Slow Cooker Buffalo Ranch Wings (my cousin took the prize with these)

Ingredients:

• 2 lb. chicken wing
• 1 c. buffalo wing sauce
• 1 packet Ranch seasoning
• kosher salt
• Freshly ground black pepper
• Fresh chives
• Ranch dressing




Directions:

1. Place chicken wings in a large slow-cooker.
2. In a large bowl, mix together buffalo sauce and ranch seasoning and season with salt and pepper. Pour mixture over chicken wings and stir to coat.
3. Cover and cook on high until cooked through, 2 1/2 to 3 hours.
4. Heat broiler. Line two baking sheets with parchment paper and pour wings onto them. Broil until crispy, 5 minutes.
5. Garnish with chives and serve with ranch dressing

4. Hissy Fit Nachos (credit goes to my best friend's aunt)

Ingredients:

• 8 links Hot Italian sausage, casings removed
• 16 oz. Velveeta cheese, cut into cubes
• 8 oz. Muenster or mozzarella cheese, shredded
• 1 1/2 c. sour cream
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 2 tbsp. Worcestershire sauce
• Salt and pepper, to taste
• tortilla chips

Directions:

1. In medium skillet, cook sausage until no longer pink, crumbling as you sauté. Meanwhile, turn slow cooker on to medium-high (a 2- to 4-hour setting).

2. Transfer cooked sausage (with pan drippings) to slow cooker. Then add in Velveeta, Muenster, sour cream, onion and garlic powders, Worcestershire, salt and pepper. Mix until well-incorporated.

3. Cover slow cooker, and allow to cook until cheese is melted, about 40 minutes. Serve over tortilla chips.

5. Classic Sloppy Joes (my mom made these every Halloween growing up..gotta love 'em)

Ingredients:

1 tbsp vegetable oil

1/2 cup chopped onion

1/3 cup chopped green pepper

1 lb. lean ground beef

1 1/2 cup Heinz® Tomato Ketchup

2 tbsp brown sugar

1 tbsp Heinz® Worcestershire Sauce

1/4 tsp. salt

1/4 tsp. pepper

Hamburger buns

Directions:

1. Heat oil in a large frying pan set over medium-high heat. Cook onion and pepper for 5 minutes.
2. Add beef to the pan. Cook, stirring until browned, about 5 to 10 minutes. Drain off fat.
3. Stir in Ketchup, brown sugar, Worcestershire sauce, salt, and pepper. Simmer over medium-low heat, stirring occasionally, for 10 minutes or until slightly thickened. Serve on sandwich buns.

6. Pulled Pork Tater Tots (constantly eating these at local restaurants in DE)

Ingredients:

• BBQ Pulled Pork
• Really crispy Tater Tots (homemade or store bought)
• Shredded Cheddar and Provolone cheeses
• Sour Cream
• Scallions

Directions:

1.Cook tots and when ready place them on the bottom of a plate.

2. Pile on the pulled pork and cheeses. Finish with a dollop of sour cream and scallions.

7. "Pigskins" in Blankets (here's my Dad's go to)

ingredients:

One 13-ounce package kielbasa
All-purpose flour, for rolling
One 17.3-ounce package frozen puff pastry, thawed
1 large egg, lightly beaten
1/3 cup mustard (dijon or honey) for dipping

Directions:

Split the kielbasa in half lengthwise and then cut each half into six 3/4-inch pieces, slicing on an angle. Cook the pieces in a large nonstick skillet over medium heat until the skin is crisped and some of the fat has been released, about 5 minutes. Transfer the kielbasa to a paper towel-lined plate to cool.
Preheat the oven to 425 degrees F.
On a lightly floured surface, roll one piece of puff pastry out to form an 8- by 11-inch rectangle. Using a 3 1/2-inch round cookie cutter, cut out 6 circles from the pastry; cut the circles out as close together as possible and reserve the scraps. Repeat with the second sheet of puff pastry.
Wrap a circle of puff pastry around each of a kielbasa, pinching the seams together to seal all the way around so no kielbasa is exposed and gently pulling on the ends to make a tapered football shape. Place on an ungreased baking sheet, seam-side down, and repeat with the remaining pastry and sausage.
Brush the rolled sausages with the beaten egg. Use bits of the pastry scraps to make laces on each "football" by placing 1 strip lengthwise on top of each and laying 3 smaller strip crosswise over it. Press down gently to adhere and brush the laces with a bit more egg.
Bake until the pastry is browned and crisped, 25 to 30 minutes. Serve the pigskins with the mustard.

8. Pimento Cheese (I owe this one to my Grandma)

ingredients:

1/2 pound Cheddar cheese, shredded (recommended: Colby)
1/2 pound Pepper Jack cheese, shredded
1 (4-ounce) jar diced pimentos, plus 2 tablespoons juice
1/2 red onion, diced
1 cup mayonnaise
3 cloves garlic, finely minced
1 teaspoon hot smoked paprika
1/2 teaspoon ground celery seed
Salt and freshly ground black pepper

Ritz crackers

Directions:

In a medium bowl, combine cheeses, pimentos and pimento juice, onion, mayonnaise, garlic, paprika, and celery seed. Mix well and season with salt and pepper, to taste. Refrigerate until ready to serve. Transfer the cheese spread to a serving bowl and serve with Ritz crackers.

9. Loaded Baked Potato Salad (something I can't resist when my sister makes it)

ingredients:

• 8 potatoes, cubed (half peeled or half with skin)
• 2 teaspoons salt
• 6 slices bacon, diced & crisp cooked
• 6 green onions
• 2 cups cheddar cheese, shredded
• 16 ounces sour cream
• 1⁄4teaspoon pepper
• 1 cup mayonnaise

Directions:

Cube and boil potatoes with salt.

Drain.

Crumble bacon and slice onions (including tops).

Combine sour cream, pepper and Miracle Whip.

Add to potatoes.

Add bacon, onions and cheese (reserve some of each for top).

Mix with potatoes.

Pour into baking dish.

Top with reserved cheese, onions, and bacon.

Bake 350 for 10-15 minutes (until cheese melts).

10. Fried Pickles (what my boyfriend loves more than me)

ingredients:

• oil for frying (vegetable or peanut)
• 1/2 cup all-purpose flour
• 1 teaspoon Italian seasoning (Greek seasoning or your favorite seasoning medley may be substituted)
• 1 1/2 teaspoons garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon hot sauce
• 1/2 cup water
• 16 ounces dill pickle slices, drained and dried on paper towels

Directions:

1. Heat 1 1/2-2 inches oil in a heavy bottomed pot over medium-high heat to 375-degrees F.
2. In a shallow bowl or rimmed plate, whisk together flour, Italian seasoning, garlic powder, salt and pepper. Add hot sauce and water and mix until smooth.
3. Working in batches, add dried pickles to the batter, gently toss to coat. Using a slotted spoon (or Chinese Spider), remove pickles from the batter and let excess drip off. Gently add pickles to the oil one at a time. Fry for about 1 1/2-2 minutes or until golden. Remove and let drain on paper towels. Monitor oil temperature as batches are frying to maintain consistent 375-degrees F.