For National Co-op Month, we decided to solicit selected staff members for their best-kept tailgate treat secrets. Read, cook and enjoy.
October 2022
Chicken Wing Dip
Recipe courtesy of Jim Robertson
Ingredients:
12-15 oz. frozen chicken breast, cooked and diced
2 blocks cream cheese
16 oz. bottle of blue cheese (substitute with ranch dressing)
12 oz. Anchor Bar wing sauce, medium (or favorite brand)
2-3 celery hearts, chopped
16 oz. shredded Monterey Jack cheese
tortilla chips and/or celery for dipping
Directions:
Preheat oven to 350 degrees. Heat chicken in microwave and place in food processor and finely shred. Place shredded chicken in large bowl. Add cheese and chopped celery. Save some cheese and celery to place on top before baking. Heat cream cheese blocks in medium to large pot on low on stove. Add blue cheese or ranch and wing sauce. Stir occasionally until smooth. Add to bowl with chicken, cheese and celery. Mix with wooden spoon. Empty contents into 9 x 13 casserole dish. Add more shredded cheese on top. Sprinkle chopped celery on top. Bake for 20-25 minutes. Remove from oven and enjoy.
Old MacDonald’s Cupcake Chicken
Recipe courtesy of Gregg MacDonald
Ingredients:
6-12 boneless chicken thighs
12-24 teaspoons butter
your favorite BBQ rub
your favorite BBQ sauce
Directions:
Place a good bit of BBQ rub in a bowl, then take a boneless chicken thigh and flatten it out. Put the flattened boneless thigh in the bowl with the rub, turn over and coat both sides. Place a small pat of butter into each compartment of a muffin or cupcake pan. Shape the coated chicken thigh into a ball and place one into each compartment of the muffin or cupcake pan, like you would a muffin or a cupcake. Repeat this process until all the compartments of the muffin or cupcake pan are full. Place the cupcake or muffin pan on top of another flat pan to catch any spillage from the cupcake pan. Place them in the oven, already preheated to 350 degrees. Check with a meat thermometer after about 20 minutes of cooking. The chicken should be cooked to a core temperature of about 165 degrees. When the internal temperature of 165 degrees is achieved, glaze the chicken with BBQ sauce, add another pat of butter on top of each piece of chicken, and put back into the oven for another 10 minutes.
Cold Taco Dip
Recipe courtesy of Deon Avery
Ingredients:
8 oz. cream cheese, softened
1 cup sour cream
1 tablespoon taco seasoning
1 cup chunky salsa
1 cup lettuce, shredded (optional)
2 cups shredded cheese of your choice
green onion, chopped (optional)
Directions:
Combine the cream cheese, sour cream, and taco seasoning in a bowl. Spread the mixture over the top of a serving plate. Cover with plastic wrap and chill for at least one hour. When the cream cheese mixture has chilled, spread the salsa over the top in an even layer. Sprinkle the lettuce over the top of the salsa in an even layer. Sprinkle cheese over the lettuce in an even layer. Top with green onion. Chill until ready to serve. Serve with nachos or scoops.
Tailgate Ham Rolls
Recipe courtesy of Virginia Pork Council
Ingredients:
King’s Hawaiian dinner rolls (24)
¼ cup Duke’s mayonnaise
1 lb. deli ham, sliced
½ lb. Swiss cheese, sliced
1 ½ tablespoons poppy seeds
1 ½ tablespoons Dijon mustard
¾ cup butter, melted
½ medium onion, finely grated
1 ½ teaspoons Worcestershire sauce
Directions:
Preheat oven to 350 degrees. Cut rolls in half and spread mayo onto 1 side of the rolls. Layer ham and Swiss cheese on rolls. Replace the top of the rolls. In a bowl, mix together poppy seeds, Dijon mustard, melted butter, onion and Worcestershire sauce. Pour mixture over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes. Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.
Bacon and Pimento Cheese
Recipe courtesy of Amanda Cunningham
Ingredients:
½ cup real mayonnaise
8 oz. cream cheese, softened
2 teaspoons onion, finely chopped
2 slices bacon, chopped
½ teaspoon garlic couple dashes of Worcestershire Sauce
2 tablespoons pimento, diced
¼ teaspoon cayenne pepper
1 cup sharp white cheddar, shredded
1 cup cheddar, shredded
salt and pepper to taste
Directions:
Mix first 8 ingredients together until smooth. Gently fold in cheese. Add salt and pepper to taste. Chill in refrigerator for an hour.
Got a tasty treat to share?
Email your original cookie swap or pasta recipes to [email protected], or mail them to Cooperative Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 and include your email address.
Selected recipes will be published in future issues of Cooperative Living or at co-opliving.com. Because of volume we cannot guarantee publication of all recipes. Reader recipes are submitted in good faith. Cooperative Living cannot warrant results.