BUFFALO CHICKEN DIP
- 2 (10 ounce) cans, chunk chicken
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup Texas Pete
1 1/2 cups sharp shredded Cheddar cheese
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve hot with toast, crackers or tortilla chips.
Super easy...boxed cupcakes. Homemade buttercream icing, dyed green. Reserve some white for the "threads". I used the "grass" tip, wilton tip 233. You can read up more on how to make buttercream icing and how to use the grass tip here... http://www.wilton.com/technique/Grass
The grass tip is great, imagine all the possibilities. Sports grass, outdoor fun, Spring, Easter...you get the idea. To be honest, it's not "super easy" to use, you'll have to practice a bit to get the hang of it. But for the most part, just go with it. It won't be perfect, but in the end, it will look like "grass", so it's all good.
For the footballs, yep...tootsie rolls. Unwrap, warm in the microwave about 10 seconds. Roll them into a ball, then an oval. Flatten the oval and shape into a football. Top the cupcake and add the white "threads". Easy, right!?
Tip: I made these for my son's birthday 2 years ago and sent them into school. I made them the day ahead and after 24 hours, the tootsie rolls started to get "soggy" on top of the cupcake. If you make it all ahead of time, store the tootsie rolls on wax paper inside a ziploc or plastic container. Top the cupcake right before the party.