This homemade version of the famous Double Nickel salad consists of mixed green, crunchy bacon, crumbly blue cheese, fresh tomatoes, tangy red onion, and a sweet mustard dressing.

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To be completely honest, my first experience with this salad was at the cafeteria in the hospital where I work. And then I discovered it at one of my favorite local restaurants, Rusty Bucket. I’m still not entirely sure where the name comes from but it’s definitely one of my favorite salads.

What’s not to love about a salad that involves blue cheese and bacon? A bed of mixed greens is tossed with cherry tomatoes, red onion, crumbled bacon and blue cheese, then topped with a sweet mustard dressing. It’s sweet and savory, fresh and tangy.

A few other favorite salads:

• Chopped BBQ Ranch Salad with Cheetos
• Chopped Village Salad
• Grilled Chicken Gyro Salad with Pita Croutons
• Italian Wedge Salad with Gorgonzola Dressing

DOUBLE NICKEL SALAD

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Yield: 2-4 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1/3 cup white sugar
• 2 tsp mustard powder
• 1 tsp kosher salt
• 1 pinch red pepper flakes
• 1 pinch ground black pepper
• 1 Tbsp + 1 tsp white vinegar
• 2 Tbsp + 2 tsp water
• 1 tsp pureed garlic
• 2/3 cup canola oil

SALAD

• 10 oz. mixed salad greens, chopped
• 4 slices bacon, cooked and crumbled
• 1 pint cherry tomatoes, chopped
• 4 oz. blue cheese crumbles
• 1/4 cup thinly sliced red onion

Directions

1. In a blender, food processor, or a jar with a lid, combine the dressing ingredients. Blend or shake to form an emulsion. Set aside.
2. In a large bowl, toss together the salad ingredients.
3. Divide into four bowls (or two if the main dish), drizzle with dressing. Serve immediately.

Source: Inspired by Rusty Bucket and dressing from All Recipes.

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No one can resist a good snack board, and this fall charcuterie board is no exception. Filled with fall favorites such as apples, pears, caramel, and pecans.

This content was created using complimentary products from Melissa’s Produce, Narin’s, and Millican Pecan. I was not otherwise compensated and all thoughts/opinions are my own.

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Yesterday I gave you the recipe for an apple cider spiced caramel apple dip and today is the whole fall themed charcuterie to pair with it! The best thing about charcuterie is that you can really make it your own, incorporating your favorite pairs. But first let’s talk tools for assembly.

Charcuterie Board Tools

You don’t need fancy equipment to make a gorgeous spread. You can even serve them directly off a clean kitchen counter. Here are some tools that make displaying and serving easier.

• Serving board – a board with a rim will help contain everything but a cutting board, rimmed baking sheet, or serving platter will work. Or get creative and use a bunch of smaller plates or a clean countertop (I used a marble pastry board).
• Serving utensils – you can use bust out the cheese serving knives and forks or use everyday silverware to serve.
• Small bowls – Ramekins or any small dishes work well for liquid/wet components such as jam, honey, pickled items, etc.

As for the components, you can use the usual suspects but maybe try picking items with nutty, herbal, or spiced flavors and include seasonal fruits. Many of these components transition into the winter months if instead you are looking for a Christmas Charcuterie Board.

What’s on a Fall Charcuterie Board?

• Cheese – Spreadable cheese such as goat cheese, flavored cream cheese, or a cheese ball (I used a cranberry-cinnamon goat cheese), a soft cheese like brie or mozzarella (I used blue cheese to pair with pears), and a hard cheese like sharp white cheddar (I used Manchego cause of its’s nutty flavor and pairs well with fruit and a sharp cheddar).
• Fruit – Seasonal favorites such as apples, pears, and grapes.
• Meat – Hard and soft cured meats such as salami and prosciutto.
• Pickled items – Olives are a popular choice but any pickled items could work.
• Dips or jams – Add dips, sauces, or jams that compliment your other components (I went with caramel dip and pecan butter).
• Crackers – Any type of cracker or toasted bread will do but I’m obsessed with fruit and nut crackers. Don’t have room? Serve them on the side.
• Nuts – Whether they are roasted, raw, or spiced, nuts are a great way to add texture to your pairings and also fill up small spaces.

For my fall charcuterie board, I used fuji apples, bartlett pears, red grapes and fresh rosemary from Melissa’s Produce, Millican pecans and pecan butter, Nairn’s oat crackers, and of course the apple cider caramel dip (made with Dixie Crystals, Republic of Tea, Taylor & Colledge). Paired with those items I added blue cheese, cranberry-cinnamon goat cheese, Manchego, sharp cheddar, fennel salami, prosciutto, and Kalamata olives.

After your eyes are done feasting on this board, remember there is plenty more where that came from. Scroll down to see the other recipes shared today for #FallFlavors week and be sure to enter the giveaway at the bottom of this post.

Check out my other creations including a BBQ pork charcuterie and a dessert peanut butter & chocolate version!

More #FallFlavors Recipes Below:

Appetizers, Cocktails, and Snacks

• Apple Cider Old-Fashioned from Books n’ Cooks
• Sweet And Spicy Pecans from Simple and Savory

Breakfast and Baked Goods

• Apple Cider Pecan Granola from Family Around The Table
• Apple Cinnamon Bread from Life Love and Good Food
• Apple Pecan Scones from Hezzi-D’s Books and Cooks
• Gluten-Free Apple Cider Doughnuts from Frugal & Fit
• Pecan Cinnamon Sugar Baked Apple Donuts from Jen Around the World

Soups and Salads

• Caramel Apple Pear Salad from Eat Move Make
• Creamy Autumn Squash Soup from Blogghetti

Side Dishes

• Balsamic Glazed Cipollini Onions from West Via Midwest
• Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen’s Kitchen Stories
• Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients

Main Dishes

• Cider Brined Baked Chicken from Palatable Pastime
• Cranberry Pecan Chicken Salad from Cheese Curd In Paradise

Desserts

• Air Fryer Apple Fritters from Devour Dinner
• Apple Cider Tea Madeleines from Jolene’s Recipe Journal
• Apple Crumb Bars from SueBee Homemaker
• Apple Nachos from Take Two Tapas
• Butterscotch Blondies from That Recipe
• Carrot Cake Cupcakes from Fresh April Flours
• Fall Fruit Galette from Cindy’s Recipes and Writings
• Giant Butterscotch Cookies from An Affair from the Heart
• Gluten-Free Apple Pie from The Fresh Cooky
• Mini Pumpkin Cheesecake from Art of Natural Living
• Pear & Butternut Squash Crisp from Savory Moments
• Pecan Pound Cake from Soulfully Made
• Sour Cream Apple Pie from House of Nash Eats
• Sour Cream Coffee Cake Recipe from Lemon Blossoms

Three years ago: Buckeye Kolache

Six years ago: Roasted Brussels Sprouts with Jalapeno Aioli

Seven years ago: BBQ Chicken Pizza with Cornmeal Crust

Nine years ago: Buckeye Cheesecake

Ten years ago: Rustic Sourdough Bread

FALL CHARCUTERIE BOARD

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Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Pecan butter
• Caramel dip
• Sharp cheddar
• Cranberry cinnamon coated goat cheese
• Manchego
• Sliced apples
• Sliced pears
• Red grapes
• Kalamata olives
• Blue cheese
• Cured salami
• Prosciutto
• Crackers
• Pecans
• Fresh rosemary, for garnish

Directions

1. Place condiments, either in original containers or in a ramekin, spaced out on the boars.
2. Pre-slice hard cheeses and cut a few wedges into the soft ones. Arrange cheeses around the condiments that pairs well (e.g. apples with caramel dip). 
3. Arrange fruit with condiments/cheeses they pair well with.
4. Nestle olives in a dish.
5. Fold meat in a variety of patterns onto the board. 
6. Arrange crackers in remaining spaces.
7. Cover any holes with pecans and rosemary springs.

Source: The Spiffy Cookie original (but obviously inspired by everywhere)

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

Everyone loves to display the toppings of a cobb salad in rows over a bed of lettuce, but what if we assembled it vertically into a chicken cobb salad tower?

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Regardless of always trying to find tasty healthier meal options, I really need to eat salads more often. The dressings are often the hardest part, and by the hardest part I mean I just add all my ingredients to my salad dressing shaker and I’ve got a tasting homemade dressing. Especially with my plethora of flavored oil and vinegar on hand.

Of course I say that but then I am about to introduce you to a salad that is a bit extra because it is assembled into a tower instead of just acting like every other salad – typical.

Cobb salad. The visually appealing salad that has a bed of lettuce topped with all kinds of delicious toppings for your eyes to feast upon like bacon, hard boiled eggs, blue cheese, chicken, tomatoes, and maybe some avocado. It’s like an amped up BLT/BLAT. I’ve even seen a protein cobb salad if you need some extra power, which I may need to try next.

But instead of layering the toppings in rows on top, I decided to layer them up like a little leaning tower of salad. Except if you do it right it shouldn’t lean at all. Just layer the ingredients in order into a greased cup or mug, flip it over onto a plate, and viola! Top with a little garnish and more dressing and you’ve got a salad that looks like edible art.

Afraid of a structurally unsound leaning salad tower?

As long as you pack it into a greased cup, your salad should flip over beautifully. But I understand that while I enjoyed the magical reveal of flipping my cup filled with the assembled salad it in over onto a plate, it might cause anxiety for some.

Instead of a greased cup, you could use a greased tall 3.5-inch round biscuit cutter. Using that as a guide you would assemble the salad ingredients in the opposite direction starting with the greens right on your plate without the need to flip it.

Layering Up Salads

• Chicken Cobb Salad Tower from The Spiffy Cookie
• Layered Garbanzo Beans and Paneer Salad from Magical Ingredients
• Layered Mason Jar Niçoise Salad from A Kitchen Hoor’s Adventures
• Overnight 7 Layer Salad from Leftovers Then Breakfast
• Seven Layer Fruit Salad from Art of Natural Living
• Southwest 7 Layer Salad from The Freshman Cook
• The Ultimate Layered Salad from Karen’s Kitchen Stories

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Three years ago: Mexican 7 Layer Hummus Dip

Four year ago: Banana Corn Fritters

Five years ago: Fig, Bacon, & Blue Cheese Pizza

Six years ago: Top 10 Favorite Peanut Butter & Chocolate Recipes

Seven years ago: Nutty Edamame Dip

Eight years ago: Gnocchi, Sweet Corn & Arugula in Cream Sauce

Nine years ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie

Ten years ago: Almond Berry Overnight Slow Cooker Oatmeal

CHICKEN COBB SALAD TOWER

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Yield: 2 servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 3 Tbsp olive oil

• 2 Tbsp red wine vinegar

• 1 Tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 small clove garlic, minced

• 1/4 tsp salt

• 1/4 tsp ground black pepper

SALAD

• 1 cup cooked diced chicken breast

• 1 avocado, diced

• 1/2 cup crumbled blue cheese

• 1 cup cherry tomatoes, diced

• 2 hard-boiled eggs, peeled and roughly chopped

• 4 slices cooked bacon, crumbled

• 4 cups romaine lettuce coarsely chopped

• Fresh chives, for garnish

Directions

1. In a small bowl or jar, whisk together all of the dressing ingredients. In a large bowl, toss the romaine with 2 tablespoons dressing; set aside.
2. Lightly grease a wide cup or mug with cooking spray. Add each layer of the salad in order, starting with the chicken, making sure to press down each layer with a spoon so that every layer holds together.
3. Place a plate top-side-down over the top of the cup, then carefully flip it over. Tap the cup and remove. (Alternatively, assemble inside a tall 3.5-inch round biscuit cutter, layering in the opposite order, with no need to flip)
4. Serve garnished with chives and more dressing if desired.

Source: Salad inspired by Hadley’s Bar and Kitchen, dressing from Food Network.

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What are Ohio Nachos? Crunchy kettle chips topped with alfredo sauce, blue, cheese, and chives. Hello craveable.

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Did you know that Ohio has it’s own type of Nachos? Apparently the blue cheese potato chips appetizer served at the restaurant Cap City is worthy enough to be dubbed Ohio Nachos. They are as simple as kettle potato chips topped with alfredo sauce, blue cheese, and chives.

And they are incredibly addicting.

As if you needed more of a challenge when it comes to polishing off an entire bag of potato chips in one sitting. Might want to save this recipe for company.

However, as with most alfredo recipes on my blog, I made this alfredo sauce a tiny bit healthier by using reduced fat cream cheese and 2% milk rather than heavy cream. So while I can’t do anything about the chips  (unless you buy a baked version), at least the extra creamy sauce on top is a bit lighter than the original. 

I actually used locally made Mikesell’s original old fashioned potato chips. Not quite as crunchy as kettle chips which is why I kept the recipe to state as such.

So tell me – would you try these Ohio nachos?

Five years ago: Slow Cooker Potato Soup

Six years ago: Hurricane Cupcakes

Seven years ago: Goat Cheese, Spinach & Tomato Quiche

Nine years ago: Crispy Parmesan Green Beans

Ten years ago: Feta & Broccoli Pizza

OHIO NACHOS

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Yield: 8-10 servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup 2% milk
• 1.5 oz. reduced fat cream cheese
• 1 Tbsp all-purpose flour
• 1/2 tsp salt
• 1/2 Tbsp unsalted butter or olive oil
• 2 garlic cloves, minced
• 1/4 cup freshly grated Parmesan, plus more for garnish
• 1 (9.5 oz.) bag kettle-style potato chips
• 4 oz. crumbled blue cheese
• 1 Tbsp chopped chives

Directions

1. In a food processor or blender, combine milk, cream cheese, flour, and salt. Process until smooth and set aside.
2. In a medium-large sauce pan, melt butter over medium-high heat. Add garlic and saute for about 30 seconds.
3. Add the milk mixture to the pan. Stir constantly for about 3-4 minutes until the sauce begins to simmer. Keep stirring and let it cook for a few minutes more. It should become thicker.
4. Remove from heat. Stir in Parmesan until melted and cover the pan immediately.
5. Let stand for at least 10 minutes prior to using. It will continue to thicken to desired consistency.
6. On a large plate or serving platter, pile on chips, drizzle with sauce, and sprinkle with blue cheese and chives.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Love buffalo wings? Then by default you already love this buffalo chicken pizza!

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Bob loves pizza. But he doesn’t really love that pizza night at home usually means whatever weird idea I came up with that week, like putting salad on pizza. Twice. And I have a habit of putting arugula on top post-oven. I have my eye on an easy philly cheesesteak pizza too. What can I say, I love to play with my food.

So I decided to let him pick the toppings and I was not surprised when he picked buffalo chicken. If pizza is his #1, buffalo chicken wings are his #2. I am fairly certain he could survive on the two alone. Besides, he’s not alone in thinking that a buffalo chicken pizza sounds delicious. It’s like buffalo chicken dip on a pizza. Speaking of party dips, I bet a spinach artichoke pizza would be delicious too… but I digress.

Not only is he a pizza snob but we both grew up in Western NY so we also are a bit particular about wings. Especially buffalo wings. Basically this is his favorite pizza ever.

And in case you were wondering – Pearl Street is better than Anchor Bar (IFKYK).

Another thing to note: I prefer Ranch but Bob thinks I’m a heretic and swears by blue cheese. He will even tell you how it is superior because it had more dairy in it and thus is better at cooling the heat. Says the man whose heat tolerance level starts where mine ends. 

So whether you are looking for a good pizza worthy of watching your favorite sports on TV, or you just want a delicious pizza, this is for you. Drizzled with either Ranch or Blue cheese dressing (although I did put crumbled blue cheese ON the pizza).

If you want to get a bit fancy use a vegetable peeler to slice up the celery and carrots for topping. Swirly crunchy goodness.

Pizza-licious Recipes

• Cast Iron Deep Dish Pizza from Art of Natural Living
• Chicken Pot Pie French Bread Pizza from A Kitchen Hoor’s Adventures
• French Bread Pizza from Palatable Pastime
• Italian Stromboli Recipe from Jen Around the World
• Pizza Potato Skins from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

BUFFALO CHICKEN PIZZA

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Yield: 3-4 Servings Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 6 oz. cooked chicken breast, chopped or shredded
• 1/4 cup hot cayenne pepper sauce
• 1/4 cup unsalted butter, melted
• 1 cup shredded mozzarella
• 1/2 cup crumbled blue cheese
• Ranch or Blue cheese dressing, for dipping
• Sliced carrots and celery, for garnish

Directions

1. Preheat the oven to 500 with a pizza stone* on a rack placed on the bottom third.
2. Roll out the pizza dough into a 12-14 inch round and transfer to a pizza peel sprinkled with corn meal*.
3. In a small bowl, whisk together the butter and hot sauce. Spread the sauce over the crust in an even layer leaving an edge for the crust. Layer with chicken, mozzarella, and blue cheese.
4. Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 12-15 minutes.
5. Remove from the oven and let cool 5 minutes before slicing and serving with dressing, carrots, and celery.

Notes

*If not using a pizza stone, just transfer dough to a pan, top and bake.

Source: Adapted from my Buffalo Chicken Stromboli.

Spinning a southern classic to pair the flavors of bacon and blue cheese with the tartness of dried cranberries! How do you make your broccoli salad?

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I love broccoli salad but until recently I am not certain that I’ve ever made it myself. It something that I always forget exists until it shows up at a picnic/summer cookout and I am reminded how simply delicious it is.

However I’m not entirely sure if there is a “traditional” version of the recipe. I’ve seen various cheeses, dried fruits, onions, nuts, dressing ingredients, bacon or no bacon – what way do you make broccoli salad?

While I was intrigued by a blueberry broccoli salad, I went with dried cranberries, red onion, blue cheese, and bacon! I’ve seen it called “craisin broccoli salad” but that leaves out all the other goodness!

I’ve actually made this twice already. The first was served with pulled pork that Bob smoked for our house warming party (for which I also made that jalapeno popper mac and cheese).

The second was just this past weekend when Bob busted out the smoker again, this time for ribs! I’m enjoying this trend of him smoking various meats while I sit back and make easy sides to pair with it. What are your favorite BBQ sides other than broccoli salad?

Three years ago: Greek Stuffed Peppers

Four years ago: Oven-Fried Granola Chicken Tacos with Mango Crema

Five years ago: Greek Hummus Dip with Homemade Pita Chips

Six years ago: Breakfast Stromboli

Eight years ago: Lunch Lady Peanut Butter Cookies

BACON & BLUE CHEESE BROCCOLI SALAD

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Yield: 8 servings Prep Time: 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup mayonnaise (or plain Greek yogurt)
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• Salt and pepper
• 4 cups fresh broccoli florets cut into small pieces
• 1 cup dried cranberries
• 4 ounces blue cheese, crumbled
• 1/2 cup diced red onion
• 1/2 cup chopped cooked bacon

Directions

1. In a large bowl, whisk together the mayonnaise, vinegar, honey, and salt and pepper to taste. Add the broccoli, cranberries, blue cheese, red onion, and bacon. Stir until thoroughly coated. Cover tightly and refrigerate for 30 minutes or overnight.

Source: Adapted slightly from The Suburban Soapbox.

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What’s better than stromboli? How about a Buffalo chicken stromboli stuffed with creamy Buffalo chicken?! Perfect for watching all the sports.

This post has been compensated by Marsh Ideas and its advertiser, Curly’s BBQ. All opinions are mine alone.

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I know I’ve been posting a lot of sweets lately so I hope you enjoy this savory break! Never fear, #PBChocSat will be back tomorrow as per the usual schedule, but I think it’s time I threw in some game day food to snack on. This weekend we shall feast on stromboli! But not just any stromboli…

I’ve somehow only made 2 kinds of stromboli on my blog thus far, one fairly traditional and the other a breakfast option. Today I am adding to the lineup with a version perfect for watching your favorite sports team, party appetizer, or heck just slice it in half and call it dinner for two. I present, the Buffalo chicken stromboli! 

You know the ever popular party appetizer Buffalo chicken dip? Yea I pretty much put that rolled up inside of pizza dough and baked it. Just add a little extra cheese and viola! I bet it would also be good as filling for cheesy chicken crescent rolls, too. 

While I made my own pizza dough, you could definitely use store bought as you will need to grab some Curly’s Sauceless Pulled Chicken in the refrigerated meat case at your grocery store to make this (aka making life and this recipe even easier).

Looking for more buffalo chicken ideas?

• Buffalo Chicken and Quinoa Stuffed Peppers
• Buffalo Chicken Cheese Ball
• Buffalo Chicken Enchiladas
• Buffalo Chicken Meatball Subs
• Buffalo Chicken Nachos
• Buffalo Chicken Pizza
• Jalapeno Popper Buffalo Chicken Pizza
• Slow Cooker Honey Buffalo Wings

BUFFALO CHICKEN STROMBOLI

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 lb pizza dough (I halved this recipe)
• Salt and pepper to taste
• 4 oz. cream cheese (I used reduced fat)
• 1/4 cup hot cayenne pepper sauce
• 1/4 cup Ranch or Blue cheese dressing, plus more for dipping
• 1/2 cup crumbled blue cheese
• 1 cup grated Mozzarella cheese
• 6 oz. (half of a 12 oz. container) Curly’s Sauceless Pulled Chicken
• 1 egg, beaten
• Dried parsley & Parmesan cheese (optional)

Directions

1. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
2. Spread pizza dough out on baking sheet to be approximately 10×16-inches.
3. In a medium bowl, blend together the cream cheese, hot sauce, and dressing. Spread sauce over 2/3′s of the dough lengthwise, leaving a 3×16-inch rectangle of plain dough along one of the edges. Top sauce with half the cheeses and all of the chicken. Top with remaining cheese.
4. Brush the plain strip of dough with the egg. Fold in the other sides about an inch and brush them with egg. Roll up like a jelly roll* lengthwise starting along the long edge of dough topped with all the fillings and ending with the plain strip of dough on the bottom of the roll.
5. Brush the entire stromboli with egg and gently cut slats in the top of the dough every 1-2 inches. Sprinkle parsley and cheese over top and bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more dressing.

Notes

*This is where using parchment paper is really handy because you can pick it up to help roll the dough.

Source: Adapted slightly from my Stromboli.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Regardless of your feelings for the show Game of Thrones, it will be difficult to deny this fiery cheese ball shaped like a dragon’s egg!

I have a confession to make: I am not a fan of Game of Thrones. While the unpleasant moments of shows such as House of Cards don’t bother me, for some reason Game of Thrones often disgusts me. Maybe it was all the hype and the fact that I binge watched it last summer prior to the release of Season 6 but I am just not on board. My breaking point was “the red wedding”. There are just too many unsavory characters and plots at play for me to care about what happens to the few left with some redeeming qualities. (Who says unsavory? What am I 32 going on 80?)

That being said, yes I am posting a cheese ball in the shape of a dragon’s egg today because Season 7 starts this weekend. Being Bob’s favorite show I end up watching/overhearing most of it anyway so to make the most of it I do what I do best, make food! Heck even if you think I’m a crazy person and don’t want to read my blog anymore because I don’t like Game of Thrones, you cannot deny a delicious ball of cheese. Accept me for my flaws and love me for my food? Pretty sure that’s the gist of what I just said.

However much to my dismay, when I proudly displayed this to my GoT friends they all thought it was a pinecone or a hedgehog. Guess I should’ve been more dedicated and painted each almond with edible shimmery green and gold paint. But I digress. The base of this recipe is the ever popular blue cheese ball (which has also been featured in the shape of a snowman).What I changed this time beyond the toasted almonds (in attempts) to resemble dragon scales was the addition of hot sauce, red pepper flakes, and more cayenne pepper to give it some fire. See what I did there? But if you’re not into spicy, then ignore my changes and stick to the original (which is covered in bacon FTW)!

Other GOT inspired recipes from some blogger friends: Fiery Deviled Dragon Eggs, “Wildling” Wild Mushroom Tart, and Sansa Stark’s Easy Lemon Cakes.

Three years ago: BBQ Chicken Salad with Cornbread Croutons

Four years ago: Peach Chicken with Balsamic Glaze

Six years ago: Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies

DRAGON’S EGG CHEESE BALL

Makes 1 cheese ball

Ingredients:

1 stick (1/2 cup) unsalted butter, room temperature

8 oz. reduced fat cream cheese, room temperature

4 oz. crumbled blue cheese, room temperature

1/4 cup finely chopped green onion

1 tsp hot sauce (or more to taste)

1/2 tsp cayenne pepper (or more to taste)

1/4 tsp crushed red pepper flakes

1/8 tsp garlic powder

1/2 cup sliced almonds, toasted

Directions:

1. Stir together butter, cheeses, onion and seasonings until well blended. Turn out onto a large sheet of plastic wrap, shape into a egg, and tightly wrap.  Chill at least 8 hours or overnight (you must do this or it will have no flavor).
2. Invert cheese onto serving plate. Individually place each almond slice in overlapping rows to create a scaly-effect.  Serve with crackers or pretzels.

Source: My Blue Cheese Ball.

Guys, guys, guys, guess what? I’m going to see Rouge One tonight! While I feel like it’s kind of silly to have shows the evening before the actual release of the movie, at the same time I enjoy not having to stay awake for a midnight movie showing on a weeknight. I easily did that in my teens and 20s but it’s getting harder to recover from such things, especially when I have to wake up at 6 am. Don’t get me wrong, I don’t feel old (especially when I still get carded for Rated R movies) just require a bit more regular sleep schedule. That being said however, I probably have more energy on a daily basis than most of my friends my age – and that’s all without coffee. But I digress…

I’ve decided to make a stretch to convince you that this cheese ball is a great way to celebrate the release of yet another movie from the Star Wars universe. I mean, it’s spherical just like the death star of which they are trying to destroy in this movie, and to do so you much reach it’s core, in this case by eating it. See? Fail proof rationale! If that’s not good enough for you, well then make this to serve at your next holiday party and it’s sure to be a hit. It tastes just like buffalo chicken dip but has the added bonus of being rolled in bacon!

One year ago: White Chocolate Cinnamon Cookie Sandwiches (AKA Wookiee Pies)

Two years ago: Browned Butter Fruit Cake Cookies

Five years ago: Gingerbread Pancakes with Crumb Topping

Six years ago: Perfect Hamburger

BUFFALO CHICKEN CHEESE BALL

Makes 1 cheese ball

Ingredients:

CHEESE BALL

1 stick (1/2 cup) unsalted butter, room temperature

8 oz. cream cheese, room temperature

4 oz. crumbled blue cheese, room temperature

2 Tbsp hot cayenne sauce

1 tsp dried parsley

1/4 tsp dried dill

1/4 tsp cayenne pepper

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt

1/8 tsp ground black pepper

1/2 cup finely chopped cooked chicken

COATING

2 Tbsp finely chopped green onion

4 slices bacon, cooked and crumbled

Directions:

1. In a medium bowl using a hand mixer, beat together the butter, cream cheese, blue cheese, hot sauce, and seasonings. Stir in chicken until well blended.  Press into a 2-cup mold or bowl lined with plastic wrap (I used a cereal bowl).  Chill at least 8 hours or overnight.
2. Invert cheese onto serving plate.  Press bacon mixed with green onion around the top and sides of the cheese ball.  Serve with crackers and/or carrots and celery.

Source: Adapted from Blue Cheese Ball.

Take that buffalo chicken wing and stick it in a bell pepper. These buffalo chicken and quinoa stuffed bell peppers are the best of both worlds.

If my childhood self could see me now, I would be in disbelief in the things I eat today. Tacos with more than meat and cheese inside of them, salad or rather any vegetable that isn’t carrots or corn, and stuffed peppers!? The horror! To make things even worse these are Buffalo chicken wing inspired and childhood me could not handle spicy foods (although I imagine I was not alone in this as a child).

Thankfully my taste buds have grown up along with the rest of me over the years because these stuffed bell peppers taste just like they were stuffed with buffalo chicken dip, along with some celery, carrots, and quinoa. Stuffed peppers are just so versatile and can be stuffed with just about anything as I have also made Greek stuffed peppers and need to also try a sloppy joe stuffed peppers recipe.

I baked these in one of the pans from a new 4-piece Baker’s Secret Bake & Serve set, which comes in 3 colors (mine’s blue) and includes a 2 quart square pan, 3 and 4 quart rectangle pans, and a 9″ pie pan. And now you can have a set of your own cause I’m giving one away!

This pan goes from oven to table eliminating the need for another dirty dish, has durable non-stick coating, is lightweight, nests together, is oven and dishwasher safe, and comes with a lifetime warranty. Use the Rafflecopter widget located at the end of this post to enter. Open to residents of the U.S. and Canada.

Two years ago: Spinach Dip

Three years ago: Bananas Foster Pancakes

Four years ago: Christmas Red Velvet Mug Cake

Five years ago: Spinach Artichoke Dip

BUFFALO CHICKEN & QUINOA STUFFED PEPPERS

Serves 4

Ingredients:

1/2 cup uncooked quinoa

4 medium bell peppers, assorted colors, tops sliced off and seeds removed

2 Tbsp unsalted butter

1/2 large yellow onion, diced

2 garlic cloves, minced

2 celery stalks, diced

2 large carrots, peeled and diced

1/2 lb. ground chicken breast

Salt and pepper to taste

4 oz. reduced fat cream cheese

1/4 cup hot cayenne pepper sauce

1/4 cup Ranch dressing

1/4 cup crumbled blue cheese, plus more for serving

1 cup water

1 green onion, sliced

Directions:

1. Preheat oven to 375 degrees.
2. In a medium pot, cook quinoa according to package directions. Once done, remove from heat and set aside.
3. In a large pan over medium-high heat, heat the butter until melted. Add onion and cook for 3-4 minutes or until softened. Add garlic and cook for 1 minute. Add celery and carrot and cook 4 more minutes. Remove from pan and set aside.
4. Return pan to heat and add the remaining tablespoon of butter. Add chicken and crumble. Season with salt and pepper and cook until no longer pink. Return the vegetables to the pan. Stir in cream cheese, hot sauce, and dressing, and cook for another 2 minutes. Remove from heat and stir in the quinoa and blue cheese.
5. Place the peppers in a 2.5 quart baking dish. Divide filling equally between the peppers, replace lids, and pour water into the bottom of the dish.
6. Bake for 50-60 minutes or until most of the water has evaporated and the peppers are starting to brown. Serve topped with green onion and additional blue cheese.

Source: Adapted from Greek Stuffed Peppers.

Disclosure: I was compensated for this post by 3rd Floor Social on behalf of Baker’s Secret and World Kitchen. All thoughts and opinions remain my own.
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