SHAGGY D'S Buffalo Chicken Dip:

Ingredients:

4 Large Chicken Breast

16oz. Wish Bone Blue Cheese Dressing

16oz Hot Wing sauce

2 - 8oz. Packages of Philadelphia’s Cream Cheese (block) – softened

4 cups Shredded Sharp Cheddar

Instructions:

• Boiled Chicken Breast until slightly overdone
• Let Breast cool – shred chicken with a fork to small and very thin strips (this is the hardest part).
• Mix together: Chicken, All of the blue Cheese dressing, All of the cream cheese, 2 cups of the cheddar cheese, Half of the wing sauce
• Taste – if needed add more wing sauce – I used a little over ¾ of the jar.
• Put mixture in a crock-pot set to low then add additional cheddar to the top. When the cheddar on the top is all melted you are ready to enjoy (about 1 ½ hours)
• *This dish can also be baked in a 350 oven for 30 minutes or until top cheese is melted.

Blue Hen Breakfast Squares:

Ingredients:

24 ounces shredded frozen hash browns, thawed

2 cups chopped cooked bacon

6 ounces shredded cheddar cheese

6 ounces shredded mozzarella cheese

4 eggs, beaten

1/2 tsp. salt

1 medium onion, minced

1 cup milk

Instructions:

• Place hash-browned potatoes in greased 9 x 13" pan.
• Top with bacon and then the cheeses.
• Beat together eggs, milk, and salt; add onion; pour over potatoes.
• Cover and refrigerate at least 3 hours or overnight.
• Bake on grill, uncovered, until bubbly and brown.

Beer-Can Chicken:

Ingredients:

2 (3-4 lb.) Whole Chickens

2 T. Packed light brown sugar

2 T. Paprika

1 T Salt

1 T. Pepper

1 t. Cayenne Pepper

2 T. Ketchup

2 T. White Vinegar

2 T. Beer

1 t. Hot Sauce

4 Bay Leaves (crumbled)

2 Cans of Beer

Instructions: 

• Remove neck and giblets from chicken and discard. Rinse chicken inside and out and dry with paper towel.
• For the spice rub: Mix 2 T. Brown Sugar, Paprika, Salt, Black Pepper, and Cayenne in a small bowl and set aside.
• For the glaze: Stir 2 T. Brown Sugar, ketchup, Vinegar, Beer and Hot Sauce in a bowl; add 1 T. spice rub; set aside.
• Pour out about 1/2 cup of beer out of each can, punch holes in the top of the cans to completely open the top, add 2 crumbled bay leaves to each beer can.
• Massage the spice mixture on the skin, under the skin, and inside the cavity. Using a skewer, poke the skin all over to render as much fat as possible while cooking.
• The temp. inside your grill should stay around 375. Place chickens on cans, place on cool part of grill, cover and grill until skin is very well browned and crisp, 40-60 minutes. Brush with ketchup glaze and grill, covered, until thigh meat registers 170 degrees, about 20 minutes longer.
• Transfer chickens to cutting board and rest about 10 minutes.

Cream Cheese & Chili Dip

1 (15-ounce) can HORMEL® Chili No Beans

1 (8-ounce) package cream cheese

1 cup finely shredded Mexican blend cheese

• Heat chili as package directs.
• Cut cream cheese into squares and softened
• Pour half of the warm chili into the bottom of a 8x8-inch baking dish.
• Top with the softened cream cheese.
• Spoon the remaining chili over the cream cheese.
• Top with the shredded cheese and serve with corn chips
 

Portobello Mushroom Burgers:

Ingredients:

4 portobello mushroom caps

1/4 cup balsamic vinegar

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon minced garlic

salt and pepper to taste

4 (1 ounce) slices provolone cheese

Instructions:

• Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
• Preheat grill for medium-high heat.
• Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently.
• Top with cheese during the last 2 minutes of grilling.