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Buffalo Pierogies

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Well the big game is here, and my family is expecting a buffalo smorgasbord! We have buffalo wings, buffalo chicken chili, and this year, we are adding buffalo pierogies. Now, my infatuation is a new one. I had two boxes left over from my last recipe, so I decided to try a new spin. Let me tell you, THIS IS SO FREAKIN’ EASY!! In fact, it was a no mess, one dish preparation!

Ingredients:

  • 1 box of mini cheddar pierogies (I used Mrs. T’s brand)
  • 1 cup of buffalo wing sauce
  • 3 Tbsp of ranch or blue cheese dressing
  • 1 resealable sandwich bag

Preparation:

  • Preheat oven to 400° & line a baking sheet with parchment paper
  • Spray parchment paper with cooking spray to prevent sticking.
  • In a medium bowl, coat pierogies in wing sauce.

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  • Line up pierogies on the baking sheet and bake according to the package directions (16-18 minutes)

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  • Remove from the oven.
  • Pour dressing into the corner of a resealable sandwich bag and snip off a very small portion of the corner. creating a thin opening to dispense the dressing onto the pierogies.

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  • Drizzle each hot pierogie with a zig-zag of dressing & let sit for 2 minutes.

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  • Transfer to a plate & serve immediately.

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The best part of this recipe is that there are no dishes to wash, other than the mixing bowl!. Roll up the parchment paper, gather up the sandwich bag & toss! That’s it!

Enjoy the big game & the tasty treats that go along with Sunday Funday!

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Buffalo Chicken Chili

Buffalo Chicken Chili

This is one of those great meals that you don’t have to feel guilty about. It is so packed with veggies that your kids and husband will have no clue that you are secretly serving something nutritious! My daughter has asked for it in a thermos to take in her school lunch, and my husband will settle in to watch football with a big bowl of this tasty chili and some chips. It is also a quick and easy, one pot meal that feeds many on a budget. So whether you are entertaining the masses, or just looking for a reprieve from all that is unhealthy, look no further!

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 Ingredients:

  • 4 boneless, skinless chicken breasts, cooked
  • 2 tablespoons of butter
  • 3 large carrots
  • 1 medium onion,
  • 3 ribs celery
  • 4 cloves garlic
  • 1/2-3/4 cup of buffalo wing sauce, depending on your taste
  • 2 15 oz. cans of crushed tomatoes
  • 1 tablespoon smoked sweet paprika
  • 1 bay leaf, fresh or dried
  • Salt and pepper
  • 2 cups chicken stock
  • 1/2 cup of shredded cheddar or blue cheese for garnish

Preparation:

1. Poach chicken breasts in about an inch of water in a large stock pot for about 8 minutes. (or you can use 2 lbs, of ground chicken, cooked & crumbled)

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2.Meanwhile, chop carrots, celery, onion, and garlic in a food processor.

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3. Once chicken is cooked, remove from the pot, reserving the liquid in a separate bowl.

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4. Add 2 Tbsp. of butter to the stock pot (no need to wash it between steps), and allow to melt.

5. Add chopped vegetables, sautéing until soft.

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6. Chop cooked chicken in food processor, then add to the vegetables in the stock pot mixing well.

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7. Add wing sauce and crushed tomatoes. Simmer for about 5 minutes.

8. Add broth, bay leaves, paprika,

9. Allow to simmer on low heat for about 10-20 minutes

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Presentation:

Top with a pinch of cheese, then serve hot with tortilla chips for scooping.

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What Leftovers? Mashed Potato & Cheddar Soup with Stuffing Croutons

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‘Tis the season for leftovers, because this mama is pretty cooked out. Really, I’ve spent weeks cooking, cleaning, shopping, serving, etc… I just want to plop on the couch and ignore the impending doom that is the end of my long weekend.

Usually, I don’t get into the leftover craze. I either try to plan my meals well enough to prevent a huge surplus of food, or I divvy them up among my guests so that everyone has a second taste of the meal, but this year, I have a lot of stuffing and mashed potatoes. I chose to freeze some, but I was also in the mood for some soup. Potato soup is the perfect dish to compliment a cold beer and a good football game! This soup is so creamy and full of flavor, you will find it hard to believe that it was simple mashed potatoes in a previous life.

Mashed Potato & Cheddar Soup with Stuffing Croutons

Ingredients:

2 cups of mashed potatoes (I used roasted garlic mashed potatoes)

1 1/2  cups of chicken broth

1/2 cup of light cream

4 oz. of extra sharp cheddar cheese

1 cup of leftover Simple Sausage Stuffing

2 scallions, sliced thin

Preparation:

The Croutons—Spread 1 cup of stuffing onto a baking sheet in a single layer. Bake at 350 for about 15 minutes, until the bread is toasted and crispy on the outside.

The Soup—Meanwhile, on the stove top, pour cream and broth into a large stockpot and slowly bring to a boil. Reduce heat and add mashed potatoes, 1 cup at a time, whisking briskly. Once all of the mashed potatoes have been blended into the soup, simmer until it’s hot.  Chop cheese into small chunks, or shred it, then add to the soup and stir until it is melted and incorporated. Once the cheese is melted, and the soup is hot, it is ready to be served.

Presentation—Spoon the soup into individual bowls, then top with the toasted stuffing and scallions. Serve immediately. This soup pairs well with a fall beer.

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Fall Apple and Pear Sangria

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Just because its fall does not mean that you have to abandon fruity cocktails. This recipe allows you to hang on to a fabulous fancy drink, while embracing the flavors of fall. I made this for a harvest girls’ night out, but it would also work well for a Sunday Funday football gathering. I also plan to add it to my Thanksgiving menu this year. The added bonus is that the potency of the wine is cut by the fruit, soda, juice, so it is a nice cocktail to sip on throughout a party. So sit back, sip away, and enjoy the fruits of your labor!

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Fall Apple & Pear Sangria

Ingredients:
1 bottle of white wine (I used a sweet white blend)
3 cups of apple cider
1 cup of club soda
1/2 cup of brandy
2 chunks of fresh ginger cut into 1 inch pieces
2 apples (I used Pink Lady)
2 pears (I used Bosh & Anjou)

Preparation:
1. In a saucepan, simmer the apple cider and ginger for about 5-7 minutes. Remove the ginger and set aside to cool.
2. Meanwhile, mix the wine, club soda, & brandy in a large pitcher.
3. Wash the apples and pears, and then slice horizontally through the core, creating thin large circles. Remove any
seeds. Set aside.
4. Add the cooled cider to the pitcher and mix well.
5. Add the sliced fruit and chill in the refrigerator for at least an hour. You can make it up to several hours ahead.