These are the recipes I made for a Super Bowl Party on my Instagram Live today! My grandmama’s peach cobbler is tried and true, but this is a new buffalo chicken dip I’m trying for the first time. Let me low if you try them and now they turn out!
Buffalo Chicken Dip
One rotisserie chicken
2 8-oz. packages of softened cream cheese
3/4 cup Frank’s Red Hot Wings Sauce
1/2 cup blue cheese dressing
1/2 cup crumbled blue cheese
1/2 cup shredded colby and monterrey jack
1/2 teaspoon Old Bay seasoning
1 pinch cayenne pepper
Preheat oven to 400.
Remove the skin from the chicken and then take off all the meat and discard the bones.
Dice the chicken into small pieces and put into a large mixing bowl.
Add all the ingredients to the chicken and mix thoroughly.
Put the mixture into an ungreased casserole dish and sprinkle with a little more shredded cheese (and some more cayenne pepper if you like the heat).
Bake uncovered for about 20 minutes and you’re done!
Grandmama Rasberry’s Peach Cobbler
1 can of large sliced peaches
1 cup self-rising flour
1 cup sugar
1 cup whole milk
1 stick butter
Mix the sugar and flour together well to remove any clumps.
Add milk and the juice from peaches and mix well.
Melt the butter in the bottom of a casserole dish.
When melted, add the milk mixture and then top with peaches.
Cook uncovered until bubbly and browned on top, between 30-40 minutes.