Elise Kunkel of Martin's Supermarkets shared recipes perfect for tailgating season on 16 Morning News.
Buffalo Chicken Bombs
Directions: Preheat oven to 350*F. Line a baking sheet with parchment paper and set aside. In a large bowl, combine the Kitchen Fresh Buffalo Chicken Salad, shredded cheese and cream cheese. Using a scoop or gloves, spoon out the chicken mixture and roll into about 1.5 inch balls. Place on a plate until ready to dip. Meanwhile, set out 3 separate bowls, one each for flour, eggs and cornflakes. Dip each bomb first into the flour, then the egg and finally the cornflakes. Place on baking sheet and bake for 20-25 minutes. Serve warm with ranch or blue cheese dressing.
Note: You can also make these ahead and freeze them! Dip bombs in flour/egg/cornflakes, then freeze on lined sheet. Once frozen, transfer to a freezer bag and store until ready to use. To bake from frozen, place on a lined baking sheet and bake at 350* for 25-30 minutes, until crispy and golden.
Avocado Stuffed Burgers
Directions: Preheat your flame to medium-high heat. Meanwhile, combine in a large mixing bowl ground beef, black pepper, 1 tablespoon sea salt and lemon zest. Mix well and using your hands, form beef into same-sized thin patties. Make sure they are very thin, since you’ll be combine two to make one patty. In another bowl, combine avocados, sun dried tomatoes, lemon juice and remaining tablespoon of sea salt. Mash and mix well to get mixture as smooth as you desire. Divide avocado mixture on top of half the burgers (this will actually be the bottom of the burger). Make sure to leave room to seal the burgers without the filling leaking out. Put the empty patties on top of the avocado-ed patties and pinch the edges of the burgers together to seal all the way around. Grill to your liking! Because the burger is actually 2 thin patties, make sure to cook each side evenly; otherwise one may be overcooked and one may be undercooked. When finished, allow burgers to rest 5-10 minutes before serving, so the avocado mixture doesn’t run.
Directions: Preheat oven to 350 degrees F. Spread the prepared cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.
Note: To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients.
Pumpkin Pie Mini Crescent Rolls
Directions: Roll out each crescent roll and cut in half lengthwise to make 2 triangles. Combine cream cheese, pumpkin, pumpkin pie spice and sugar. Beat with mixer until creamy. When finished, use a tablespoon to smear the filling on one side of the triangle, leaving about 2 inches of the longest point unfilled. Roll towards unfilled point, just like a regular crescent roll. Once rolled, dip in your spiced sugar mixture until coated to your liking. Position on lined baking sheet and bake in 375*F oven for 15-18 minutes.
Note: these travel very well.