Last night I had Steven and Dannica over for a little Monday Night Football & Food action. There is literally nothing better then coming home from work, having a couple beers, eating good food, and hanging out with two of your best friends.
And that’s exactly what we did last night! (and can I say, that my team won!!)
I think I might have perfected a great (and easy and cheap) Monday Night Football feast for a couple people.
Our feast included Buffalo Chicken Poppers with Avocado Blue Cheese dip, veggies & ranch, salt & pepper kettle chips, southwestern ranch salad, Red Velvet Brownie Bites with Cream Cheese Frosting, and Blue Moon Belgian White beer in beer steins. (go big or go home!)
You guys need to try these Buffalo Chicken Poppers and the Red Velvet Brownie Bites!
I found this awesome recipe for Buffalo Chicken Poppers from one of my favorite blogs Let Them Eat Cake. And what better time to make them then for Monday Night Football! They are quick and easy to make. I whipped them out after work and they were so so delicious. I am going to make them all the time now!
Perfect amount of buffalo heat, which then mixes well with the cream cheese and avocado blue cheese dip!
Buffalo Chicken Poppers:
8 oz 1/3-less-fat cream cheese, softened
1 packet ranch dip mix, divided in half
2 large chicken breast, cut into small pieces
1 jar buffalo wing sauce (I used Frank’s Buffalo Sauce)
2, 8-count tube reduced fat crescent rolls
Preheat oven according to crescent roll package directions.
Mix together cream cheese and half the ranch dip mix in a small bowl.
Season chicken with remaining half of the ranch dip mix and cook in a non-stick sprayed skillet. Toss with buffalo wing sauce until coated, and set aside to cool.
Lay crescent rolls out flat and place 1 spoonful cream cheese mix in the center and then a spoonful of chicken.
(warning, this is messy!)
Bring all three sides of the crescent roll triangle to the top, then pinch all three seams to seal.
Place on a baking sheet, and bake according to the crescent roll instructions.
Avocado Blue Cheese Dip:
1/2 cup blue cheese dressing
While I took care of the dinner, Dannica was in charge of dessert. She made these delicious Red Velvet Brownie Bites from Tasty Kitchen, which were so incredible. I couldn’t stop eating them…
She made the brownies bites with her family’s top secret cream cheese frosting recipe. So you guys are going to have to settle for another recipe… family traditions are sometimes sacred. Even when it comes to frosting!
Red Velvet Brownie Bites:
½ cups Unsalted Butter, Diced
3 ounces, weight Bittersweet Chocolate, Chopped
1-½ cup Sugar
3 whole Large Eggs
1 teaspoon Vanilla
¼ teaspoons Salt
1 ounce, fluid Liquid Red Food Coloring
1 cup All-purpose Flour
½ teaspoons Baking Powder
Preheat oven to 325° F. Fold a 16″ long piece of foil and place in a 9″x9″ metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil the same size in the opposite direction, lining the pan completely. Spray foil with nonstick spray.
Stir butter and chocolate in a heavy large saucepan over very low heat until chocolate is melted. Remove from heat and whisk in sugar, then eggs, 1 at a time.
Stir in vanilla, salt, and food coloring. Sift flour and baking powder over the mixture and stir to blend well. Transfer the batter to the prepared pan.
Bake brownies 30 to 35 minutes and until puffed and dry-looking and a tester inserted into the center comes out with some batter attached. Cool completely in the pan on rack.
Using the foil as an aid, lift brownies from the pan and place on a cutting board. Peel foil down away from the sides of brownies.
Cream Cheese Frosting:
8 ounces, weight Cream Cheese, At Room Temperature
4 Tablespoons Unsalted Butter, At Room Temperature
1 teaspoon Vanilla
1-½ cup Sifted Powdered Sugar
Beat together the cream cheese and butter until light and fluffy. Add vanilla and mix a bit to incorporate. Then add the sifted powdered sugar and beat to combine.
Spread evenly over brownie bites.