Buffalo chicken dip

Buffalo chicken dip
Sara Haines from the today show.

INGREDIENTS

• 1 package (8 ounces) cream cheese, softened
• 2 cups sour cream
• 1 cup blue cheese salad dressing
• 1/2 cup buffalo wing sauce
• 2 1/2 cups shredded chicken, cooked
• 8 ounces provolone cheese, shredded

DIRECTIONS

Mix and bake at 350 degrees for 25-30 minutes.

Serve with Tostito Scoops.

Beth's caramel corn blitz

1 cup butter
1 cup brown sugar
1 cup chocolate chips
1 cup mixed nuts
1 bag micro-popcorn- butter lovers

Prepare popcorn and put in large bowl.
In saucepan over medium -low heat, whisk butter and brown sugar until smooth and combined.
Pour mixture over popcorn until completely coated.
Spread coated corn evenly on cookie sheet ( two if needed) . Sprinkle chocolate chips and nuts evenly over corn.
Bake at 350 degrees for 6-8 minutes . Let cool completely and serve.

Make your own Potato chips - low cal

Low Cal Potato Chips
Metric and Imperial
4 medium potatoes, sliced very thin
75 ml / 1/3 cup canola oil

Using a pastry brush, brush one side of potatoes with canola oil and place greased side down on nonstick cookie sheet. Once sheet is full, brush tops of potatoes with oil.
Bake in preheated 350 F (180 C) oven for 10 minutes. Turn potatoes and cook for another 5 to 10 minutes. Add a small amount of salt and enjoy!
Serves 4

Reindeer Snack

There are two versions, a sweet one and a spicy one.

Sweet one.
3 cups popped popcorn
3 cups bugles- regular/original flavor
2 cups pretzel sticks
1 cup Cheerios cereal
1/3 cup butter or margarine, melted
1/2 teaspoon cinnamon
2 cups red and green candy coated chocolate candies

1. Heat oven to 300 degrees
2 Mix popcorn, bugles , pretzels, and cereal in large bow. Mix remaining ingredients separately and drizzle over popcorn mixture. Tossing until evenly coated. Spread in ungreased jelly roll pan , 15 1/2 by 10 1/2 inch
3 Bake uncovered 15 minutes , stirring twice; cool. Store loosely covered at room temperature up to 2 weeks.



SPICY

Everything is the same except use the Nacho cheese flavor bugle snacks and replace the cinnamon with 1 garlic clove very finely chopped ( or 1/4 teaspoon of garlic powder)

Special touch:
Make party favors out of this mix- Warp 1 cup portions in holiday themed plastic wrap and tie with green and red ribbon. Personalize packages by attaching small gift tags with a guests name written on each.

Copycat Cracker Jack

Copycat Cracker Jack

Everyone remembers these delicious snacks from your childhood. The best part being the surprise inside! Now you can easily recreate this yummy snack at home. I’ve provided instructions on how to recreate the snack–the secret surprise you hide inside is up to you!

4 quarts popped popcorn
1 cup peanuts
4 tablespoons butter
1 cup brown sugar
1/2 cup light corn syrup
2 tablespoons molasses
1/4 teaspoon salt

Directions
1. Preheat the oven to 250° F.
2. Combine the popcorn and peanuts on a cookie sheet and place in the oven.
3. Combine all of the remaining ingredients in a saucepan.
4. Stirring over medium heat, bring the mixture to a boil.
5. Using a cooking thermometer, bring the mixture to the hard-crack stage (290°F, or the point at which the syrup, when dripped into cold water, forms a hard but pliable ball). This will take about 20 to 25 minutes (or until you notice the mixture turning a slightly darker brown).
6.Remove the popcorn and peanuts from the oven and, working quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 10 minutes.
7. Mix well every five minutes, so that all of the popcorn is coated.
8. Cool and serve or store in a covered container.