JALAPENO POPPER CHICKEN

4 Chicken breast halves, pounded thin
8 oz cream cheese
4-5 diced jalapenos, or a 4 oz can
1/2-1 tsp cajun seasoning
Sharp Cheddar cheese, to taste
Bacon Crumbles, to tast

Put the chicken in a baking dish
Mix the cream cheese, jalapenos and seasoning together then top each breast
Sprinkle with cheese
Bake at 350 degrees 25-30 minutes until internal temp is 165 degrees.
Sprinkle with bacon crumbles

SAUSAGE BALLS

1 (11.36-oz.) package Red Lobster Cheddar Bay Biscuit Mix
1 (8-ounce) package cream cheese, softened
1 1/4 cups sharp cheddar, shredded
1 pound breakfast sausage, uncooked

Instructions

Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper; set aside.

In a large mixing bowl, add biscuit mix and seasoning pack (1 package), cream cheese (8-ounce), sharp cheddar (1 1/4 cups), and uncooked sausage (1 pound).

Using a hand-held electric mixer, beat until mixture is evenly combined.

Using a cookie scoop, shape into 1-inch balls, squeezing sausage balls so they hold their forms. Place on baking sheet.

Place the baking sheet in the refrigerator for 15-20 minutes.

Bake in the preheated oven, until brown, about 20 to 25 minutes or until the internal temperature reached 160°F when measured with an instant-read thermometer. Best served warm.

You should get about 45 balls.

You can keep warm in a crockpot once cooked.  Just put paper towel on bottom first and under lid to catch all the extra moisture.

PULLED BUFFALO CHICKEN SANDWICHES

2 lbs chicken breasts
1 tsp garlic powder
1 tsp onion powder
4 TBL butter
1 cup Franks Red Hot Sauce
2 TBL ranch seasoning
salt and pepper to taste

Put all in crock pot on low for 8 hours
Shred and serve on buns with blue cheese slaw (recipe on blog)

PULLED BBQ CHICKEN SANDWICHES

2 lbs boneless skinless breasts
1 tsp garlic powder
1 tsp onion powder
2 cups your favorite bbq sauce
1 TBL Worstershire sauce
2 TBL apple cider vinegar
1/4 cup brown sugar
Salt and pepper to taste
Cook all in crock pot on low 8 hours

Shred and serve on buns with blue cheese slaw (see recipe on blog)

MISSISSIPPI ROAST DIP

16 oz sour cream
1/2 cup mayo
1 envelope ranch dip
1 envelope either aujus or onion soup mix
1/2 tsp black pepper
1/2 tsp garlic powder
3/4 cup finely diced pepperoncini peppers
2-4 TBL pepperoncini brine, to desired thickness

Serve with chips

BLUE CHEESE SLAW

Perfect for topping buffalo or bbq chicken sandwiches

10oz slaw mix or shredded cabbage
1 TBL dry minced onion
2-3 TBL blue cheese crumbles
1/4 cup mayo
2 TBL sour cream
1 TBL apple cider vinegar
1/2 tsp sugar
1-2 tsp ranch seasoning, to taste
1/4 tsp celery seed
salt and pepper to taste

Mix all together and chill 1 hour for flavors to blend.

GARLIC BUTTER CHICKEN

4 half boneless skinless breasts
8 TBL butter, cut into pats
1 tsp paprika
6 cloves, fresh garlic
Salt & pepper to taste

Put everything into crock and cook on low for 6-8 hours.
Shred and serve with rice, potatoes or noodles.