It’s finally fall!
As I am writing this I can feel a cool, autumn breeze pass through the window and it just makes me giddy. (As you are reading this it could be hot and sticky. It is Missouri after all.) I love fall for so many reasons: the leaves changing colors, the pumpkin-spiced everything, the mums, the flannel, and most of all, the FOOTBALL.
Whether you and your friends and family are gathering under the Friday night lights, sitting around for College GameDay, or enjoying football Sunday, Monday, or Thursday, the game is always a little bit better with some great snacks.
The first snack is always a classic crowd pleaser! It’s one of those dips that once you start, you JUST CAN’T STOP. The second is a low carb option for your party, and the third is perfect for any vegetarian.
Buffalo Chicken Dip
1 rotisserie chicken (pull off all meat and cut into small chunks)
1 cup of ranch salad dressing
1 bag of shredded shedder cheese
2 blocks of cream cheese
1 cup of Frank’s red hot sauce
Combine all ingredients in a crockpot and cook on low for 1 1/2 hours.
Bacon wrapped shrimp
8 slices bacon (cut in half)
16 large shrimp peeled except for the tail and deveined
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 425°F.
Arrange bacon slices, leaving space around each, on oven safe rack placed inside a baking sheet. Bake 5 to 10 minutes depending on the thickness of your bacon. It should still be pliable when you remove it from the oven.
Place shrimp in a medium bowl. Add olive oil, salt and pepper; toss to coat.
When partially cooked bacon slices are cool enough to handle (about 5 minutes after you remove from oven), wrap each strip around one shrimp, securing with a toothpick; return to oven safe rack. Repeat with remaining shrimp.
Bake 10 minutes more until shrimp are pink and bacon is cooked through.
1 pt. grape tomatoes, halved
10 to 14 fresh small mozzarella cheese balls, cut into thirds
32 small wooden skewers or toothpicks
2 tablespoons balsamic vinegar dressing
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Handful of fresh basil leaves
Take a toothpick and on it stick a piece of mozzarella, a basil leaf and half a cherry tomato. Repeat with remaining ingredients.
Season with salt and pepper.
Using a teaspoon drizzle some of the balsamic vinegar dressing onto each appetizer.
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