This man-eating Nightmare Before Christmas Wreath veggie tray is made of broccoli and tomatoes, with edible cheese and olive eyes.

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I may have started decorating for Halloween in August but today is the first of October which means it is time to share Halloween recipes, starting with one inspired by my favorite Halloween movie – The Nightmare Before Christmas. While I strongly believe that The Nightmare Before Christmas movie is both a Halloween and a Christmas movie, especially since there is a Friday the 13th in December (an actual nightmare before Christmas), it is more popular for Halloween.

Somehow before this the only themed recipe on my blog is Sally’s sugar cookies. I’m going to change that this year, as my kitchen is decked out in all things Nightmare Before Christmas, complete with Sally’s apothecary jars, and is inspiring me to make more themed recipes.

If you’ve seen it, you should remember the man-eating wreath among other scary decorations and presents that Jack Skellington delivers to unsuspecting households while acting as Sandy Claws. But this Nightmare Before Christmas Wreath isn’t going to be eating anyone The tables have been turned as it is the people who are eating it – it’s a Nightmare Before Christmas wreath veggie tray!

How to make The Nightmare Before Christmas wreath veggie tray? It’s simply broccoli florets arranged in a ring, with grape tomatoes dispersed within to look like holly, and topped with two ovals of sliced white cheese and two slices of black olive for the eyes. I originally intended to add a red pepper bow like I did with my Christmas wreath pizza ring, but I totally spaced. Feel free to fix my memory lapse when you make yours.

NIGHTMARE BEFORE CHRISTMAS WREATH VEGGIE TRAY

Print

Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 heads of broccoli, trimmed, washed and patted dry
• 1/2 cup grape tomatoes, washed and patted dry
• 1 slice provolone or mozzarella, preferably round, sliced into two ovals
• 2 slices of black olive
• Spicy ranch dip, for serving

Directions

1. On a large circular platter, place a small ramekin or dip bowl. Around the bowl, arrange the broccoli into the shape of a wreath. Fill in any gaps with cherry tomatoes.
2. Place cheese slices on the top portion, with a slice of olive on each, to emulate eyes.
3. Fill center bowl with spicy Ranch dip or other preferred vegetable dip.

 

Source: The Spiffy Cookie Original

Love Buffalo chicken? Try this vegan buffalo chicken sandwich made with seitan, topped with broccoli slaw and vegan Ranch.

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I feel like I finally won the battle of Ranch versus Blue Cheese when it comes to Buffalo chicken, solely based upon the fact that it’s a lot easier to make vegan Ranch than it is vegan Blue Cheese. That’s it, that’s my only piece of evidence.

Personally, I think the flavor combo of Buffalo and Ranch is superior to Blue Cheese. Don’t get me wrong, I love blue cheese, just not with Buffalo sauce. I may have grown up in Western NY and several friends will scoff at me but it is what it is. Blame it on me being born in Texas or something, IDK.

While today is technically National Fried Chicken Day, I faked you out with this vegan version. Honestly, I love fried seitan just as much as fried chicken, especially when served in a sandwich. But if you prefer fowl options, check out that other bloggers shared today, listed below:

• Cánh Gà Chiên Nước Mắm (Vietnamese Fried Chicken Wings by Culinary Adventures with Camilla
• Copycat Canes Chicken and Sauce by Palatable Pastime
• Dirty Fried Chicken by Karen’s Kitchen Stories
• Korean Fried Chicken by A Day in the Life on the Farm
• Thai Fried Chicken Wings With Red Fiery Sauce by Sneha’s Recipe

VEGAN BUFFALO CHICKEN SANDWICH

Print

Yield: 4 servings Prep Time: 45 Minutes Cooking Time: 1 Hour 20 Minutes 1 Hour 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SEITAN

• 1 cup vital wheat gluten
• 1/4 cup chickpea flour
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp smoked paprika powder
• 1 tsp salt
• 1 cup water
• 6 cups vegetable broth
• 2 Tbsp apple cider vinegar
• 1 tsp liquid smoke
• 1-1/2 cups breadcrumbs
• 1/2 cup all-purpose flour
• 1 tsp cayenne powder
• 1/2 cup dairy-free milk

VEGAN BUFFALO SAUCE

• 3/4 cup hot pepper sauce (like Frank's RedHot)
• 1/2 cup vegan butter or margarine
• 1-1/2 Tbsp white vinegar
• 1/2 Tbsp Worcestershire sauce
• 1/4 tsp cayenne
• 1/4 tsp garlic
• Salt, to taste

VEGAN RANCH SLAW

• 1/4 cup vegan Ranch dressing
• 1 cup shredded slaw blend

SANDWICH

• 4 toasted brioche rolls

Directions

1. In a large bowl whisk together vital wheat gluten, chickpea flour, nutritional yeast, garlic, paprika, and salt. Add water and stir until a ball forms. Transfer to a clean surface and knead for about 5 minutes, or until dough comes together and is elastic. Cut into 4 pieces and form into chicken breast shapes. Let dough rest for 5 minutes.
2. In a large pot, add the broth, vinegar, and liquid smoke. Place over high heat until boiling, then lower to a simmer. Carefully place the seitan into the broth, ensuring it is covered by the broth (if not, transfer to a smaller pot). Partially cover and simmer for 1 hour. Remove from pot and let cool enough to touch.
3. Meanwhile in a small pot, combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and salt. Bring to a simmer over medium heat while stirring frequently with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, and set aside.
4. Preheat oven to 475 degrees. Place a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
5. Place breadcrumbs in a wide, shallow dish. In a second shallow dish, mix the flour, cayenne powder, and season with salt and pepper. Finally, add the dairy-milk to a third dish.
6. Pat the seitan dry. Dip in the flour, then the milk, and finally the Panko mixture. Press the Panko onto the chicken to completely coat. Transfer to the prepared wire rack.
7. Brush the tops of the chicken with Buffalo sauce, flip and brush the other side. Transfer to the oven and bake for about 10 minutes.
8. Meanwhile, in a small bowl combine the slaw and Ranch dressing.
9. Assemble sandwich by spreading more Buffalo sauce on the bottom bun, place one piece of seitan on top, followed by coleslaw, more Ranch is desired, and top bun. Serve immediately.

Source: Adapted from my Vegan Spicy Chicken Sandwich and AllRecipes.

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

What’s better than a chopped salad with BBQ-ranch dressing? One with crushed Cheetos as croutons!

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I freaking love Cheetos. 

I don’t remember the moment at which they came into my life, because as long as I can remember I have loved them. Superior to cheese balls, or cheese puffs, the crunchy variety reigns king in the heart of my taste buds. 

I do have memories of eating an entire bag in one sitting, letting that cheese dust slowly build on my index finger and thumb until the very end. Only then would I scrape that salty cheesy goodness off with my teeth. The prize for finishing the entire bag.

It’s because of such memories that I cannot keep Cheetos in the house. I usually will rely on those mini bags appearing at various events to get my fix in a pre-portioned amount. But all this madness in the world required a full bag. 

So how did I make this bag last more than an hour, standing in the kitchen with the bag open amongst all my other groceries, waiting to be put away? I decided to include it in a recipe!

Now this isn’t the first time (nor the last) that I have featured Cheetos on my blog. I have made:

• Caramelized Cheetos
• Cheese Doodle Sushi
• Cheetos Cheeseburgers
• Cheetos Cookies
• Cheetos Mac and Cheese
• Cheetos Marshmallow Crispy Treats
• Spicy Cheetos Crusted Chicken

After a list like that, it wasn’t a difficult stretch to think of adding Cheetos to the top of a salad. Heck it basically makes sense – they are cheesy croutons!

I was actually inspired by the Doritos chopped salad. So if you’re going to be okay with serving that for dinner, then this should absolutely be on your meal plan next. 

Now I did get a little excited with some extra fancy ingredients like roasted soy nuts, chia seeds, and freeze dried sweet corn, but if you could just use peanuts and regular corn if you don’t want to deal with that. But they do add a nice extra layer of crunch that is so satisfying.

Three years ago: Peanut Butter & Chocolate Cannoli

Four years ago: M at Miranova

Five years ago: Pumpkin Curry Pizza

Six years ago: Maple Apple Pie with Walnut Crumble Topping

Seven years ago: Sloppy Joses with Avocado Cream

Nine years ago: Ultimate Chocolate Chip Cookie n’ Peanut Butter Oreo Fudge Brownie Bar

CHOPPED BBQ RANCH SALAD WITH CHEETOS

Print

Yield: 2 servings Prep Time: 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BBQ RANCH DRESSING

• 1/4 cup prepared Ranch dressing
• 2 Tbsp favorite BBQ sauce

SALAD

• 10 oz. mixed salad greens, chopped
• 6 oz. shredded BBQ pork
• 1 avocado, peeled and diced
• 1/2 cup chopped carrots
• 1/4 cup freeze dried sweet corn (or fresh)
• 1 Tbsp roasted soy nuts (or peanuts)
• 1 tsp chia seeds
• 1/2 cup crunchy cheese puffs (aka Cheetos), crushed

Directions

1. Mix the dressing ingredients in a small bowl. Cover and refrigerate at least 30 minutes before serving.
2. Place salad greens in a large bowl along with pork, avocado, carrots, corn, nuts, and chia seeds. Pour BBQ-Ranch dressing on top of the salad and gently toss to combine. Serve immediately, topped with a handful of crushed Cheetos.

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

This post has been compensated by Marsh Ideas and its advertiser, Prime Fresh Delicatessen. All opinions are mine alone.

Start your tailgate with a winning chipotle turkey club stromboli filled with chipotle ranch, turkey, bacon, and cheddar cheese. Serve with more chipotle ranch for dipping!

Saturdays in Columbus during late summer and fall means all the college football, whether we are attending a home game in person or watching from our very comfortable couch. In either scenario, the primary concern is what are we going to eat? Which usually mean a whole lot of deliciousness.

Recently we hosted a home watching party where everyone brought a different side dish to pair with the variety of wings my husband cooked – potluck football style. Of course I wasn’t going to sit back and not cook something myself, so I used some of the Prime Fresh turkey breast deli meat (which can be found in in the refrigerated meat case at your grocery store) to make the best damn stromboli I’ve made in part due to the fresh flavor of the deli meat.

If you can roll up a cinnamon roll, you can make a stromboli. It’s basically like a savory cinnamon if you think about it, but instead of slicing before you bake it, you slice it afterwards. For this one, all you do is roll out some pizza dough, spread on the chioptle ranch, top with cheese, fresh turkey, bacon, more cheese, and then roll it up! Make it pretty with an egg wash and some extra cheese on top and it’s ready to pop into the oven. If you’re thinking that this wouldn’t last long in front of your friends in family, you are correct. I probably should have made two!

But about this deli meat that I used. You’ve probably heard of it by now or seen it in the refrigerated meat section at your grocery store because it is the “#1 Fastest Growing Lunchmeat in the United States”. This is probably because it is the closest product to fresh cut deli meat you can find pre-packaged. To celebrate their super fresh growth, they are hosting The Prime Fresh Tailgate Sweepstakes! Enter for a chance to win the grand prize of $5,000 at PrimeFreshDeli.com/sweeps. The sweepstakes lasts from September 23 through November 4.  It’s a big prize this tailgating season that you don’t want to miss!

Two years ago: Ultimate Pumpkin Spice Cookie & Oreo Brownies

Four years ago: Spinach and Feta Chicken Rollatini

Five years ago: Lighter Chicken Parmesan

Six years ago: Chicken Gnocchi Soup

Seven years ago: Apple Butter Granola

CHIPOTLE TURKEY CLUB STROMBOLI

Serves 4-6

Ingredients:

CHIPOTLE RANCH

1 cup Ranch dressing

2 Tbsp chopped chipotles in adobo sauce

STROMBOLI

1/2 lb pizza dough (I halved this recipe)

1-1/2 cups grated cheddar cheese, plus 1/4 cup more for topping

9 slices Prime Fresh smoked turkey breast deli meat

6 slices Smithfield bacon, cooked but not too crispy

1 egg, beaten

Dried parsley (optional)

Directions:

1. In a small bowl, blend together the chipotle ranch ingredients. Cover and refrigerate until ready to use.
2. Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment paper or spray lightly with non-stick cooking spray.
3. Spread pizza dough out on baking sheet to be approximately 10×16. Spread 1/2 cup of the chipotle ranch over 2/3′s of the dough lengthwise, leaving a 3×16 rectangle of plain dough along one of the edges. Top with half the grated cheese, turkey, bacon, and 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 sprinkle parsley and extra cheese over top. Bake 8-10 minutes or until bubbly and golden. Remove from oven, cool 5 minutes and slice into pieces. Serve with more chipotle ranch.

*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.

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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Step up you dip game with this BBQ chicken dip. It’s just like Buffalo chicken dip but with all the flavors you love from BBQ instead.

The Super Bowl is next weekend and I am here to make sure you have the right dip whether you are cheering on your favorite team, enjoying the commercials, or just watching the Coldplay halftime show. (I’ve saw them live in the early 2000s and they were AWESOME btw.) Buffalo chicken dip tends to be a very popular dip to have at such events, especially where I grew up in upstate NY (Buffalo, NY is the birthplace of Buffalo wings after all and it was only 1 hour away). But after my 7 year stint in BBQ heaven known as Memphis, TN it’s time to change things up a bit.

The nail in the coffin for this decision was the discovery of Pirate Jonny’s Garlic Island BBQ sauce. As a garlic lover I couldn’t not buy it and create something magical. Step aside Buffalo, I made a BBQ chicken dip! The chicken gets an extra kick by being rubbed with Pirate Jonny’s Sweet Island BBQ seasoning before being baked to juicy perfection and shredded. After which it was stirred into a creamy mixture of cream cheese, BBQ sauce, Ranch, and cheddar cheese. Pop in the oven, top with more BBQ and cheese, and heat a little longer for gooey magic. After the first dip dove in I was left thinking, “Buffalo chicken who?” It would also serve very well in a small slow cooker!

Don’t forget to head to your local Giant Eagle tomorrow for Pirate Jonny’s demo from 11 am – 5 pm, including more awesome recipes! While you’re there, there’s also still plenty of time left to give them a shout out on social media with a photo for a chance to win 1 of 3 prize packs! Get more information on how to enter HERE. Additionally, through February 20 you can get 10% off their products at over 150 Giant Eagle stores.

Two years ago: White Hot Chocolate Cupcakes

Three years ago: Blackberry Swirl Meyer Lemon Curd Ice Cream

BBQ CHICKEN DIP

Makes approximately 4 cups

Ingredients:

1 lb. boneless, skinless chicken breasts

1 tsp BBQ rub seasoning (I used Pirate Jonny’s Sweet Island )

8 oz. cream cheese, room temperature

1/2 cup Ranch dressing (I used a cheesy jalapeno because it’s what I had)

3/4 cups BBQ sauce, divided (I used Pirate Jonny’s Garlic Island)

3/4 cup shredded sharp cheddar cheese, divided

Crackers or chips for serving

Directions:

1. Preheat oven to 400 degrees F and lightly coat and baking pan with nonstick spray. Rub chicken breasts with BBQ rub and place in prepared baking sheet. Cover with foil and cook for 30-40 minutes, or until juices run clear and internal temperature reads 165 degrees F on a instant read thermometer. Remove from oven and change temperature to 350 degrees F.
2. Let chicken cool before shredding with 2 forks.
3. In a large bowl, mix together cream cheese, Ranch, 1/2 cup BBQ sauce, and 1/2 cup cheddar cheese. Fold in chicken and then spread evenly into a 1-quart baking dish.
4. Bake for 20 minutes or until mixture is heated through*. Top with the remaining BBQ sauce and cheese and return to oven until melted.
5. Serve with tortilla chips or crackers.

* You can also place this in a small slow cooker and heat on the LOW or WARM setting.

Source: Adapted from my Healthier Buffalo Cauliflower Dip, inspired by How Sweet It Is.

Items you may need (affiliate links):

Disclosure: While I did actually buy my own bottle of Pirate Jonny’s Garlic Island BBQ sauce, they also provided me with free product and compensated me for this post. All thoughts and opinions remain my own.

If you like buffalo wings and enchiladas, prepare yourself for these buffalo chicken enchiladas. I’ve combined the two into one easy meal that is perfect for any night of the week.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MomsWingMan #CollectiveBias

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Mealtime can be a bit unpredictable, just like life. But that’s doesn’t have to be a bad thing! I may not be a mom but am still a very busy person and often have to just go with the flow and show it who’s boss by serving up an unsuspectingly delicious meal that is a shake up on a classic but is still budget friendly.

Of course being a food blogger means I tend to get a little out of control with the concoctions that I come up with, but sometimes I need a Wingman to hook me up with some extra time during the week.

For this meal, #FarmRichSnacks came to the rescue with pickup lines such as quality ingredients, easy, and feel-good foods. Everyone can appreciate a great potato skin and theirs are made from Idaho potatoes and 100% cheddar cheese.

And if you love wings but hate the bones they also have hand formed chicken bites made with 100% white meat chicken. Those lovely morsels found in Buffalo style at Kroger were the core of what made this recipe so easy to execute.

One of the most popular recipes on my blog is the cream cheese chicken enchiladas and I cannot say I blame you, because they are one of my favorites as well! I even went so far as to make a stuffed squash version to keep up with the trend and became one of my favorite recipes of 2015. I may need to try enchilada meatballs next.

Since enchiladas are clearly a popular dish, I figured this was a great place to start for a fabulous new weeknight recipe and decided to change things up a bit with the flavors of Buffalo wings.

I baked up the chicken bites until crispy, tossed them with carrots and celery, which was then smothered with a combination of cream cheese, Ranch, buffalo sauce, salsa, enchilada sauce, and blue and cheddar cheese, and rolled up in a tortilla.

Basically this recipe involves everything that reminds you of buffalo wings and enchiladas and is executed with ease. So if you love this recipe you should also try Buffalo Chicken Fajitas.

What is your favorite Wingman when it comes to making your Real Life Good? To further aid in your meal planning for the week, there’s also a Buy 10, Save $5 Mega-Event at Kroger to take advantage of. From November 5-18 if you buy 10, you save $5.

*Offer valid 11/4/15 – 11/17/15 in most areas, please check your local circular for dates in your area. If Kroger is not your grocer, please go to MomsWingman.com to find your neighborhood retailer for specific ad dates and other featured products.

One year ago: Single Serving Deviled Eggs

Two years ago: Elvis Fluffernutter Rice Krispie Treats

Four years ago: Gluten-Free Peanut Butter Chocolate Bars

BUFFALO CHICKEN ENCHILADAS

Print

Yield: 4-6 Servings Prep Time: 30 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (17 oz.) package Farm Rich Buffalo Style Boneless Chicken Bites, Buffalo sauce reserved
• 4 oz. cream cheese, room temperature
• 10 oz. can of red enchilada sauce
• 1/2 cup salsa
• 1/4 cup Ranch dressing (I made my own with homemade seasoning and Greek yogurt)
• 1 cup shredded sharp cheddar cheese, divided
• 1 cup crumbled blue cheese, divided
• Salt and pepper
• 1 carrot, peeled and chopped
• 1 rib of celery, chopped
• 4 scallions, thinly sliced and divided
• 8 (8-inch) flour or corn tortillas

Directions

1. Preheat oven to 475 degrees F. Line a baking sheet with foil and spread out chicken evenly. Cook for 16 minutes, flipping halfway through. Remove from oven, allow to cool slightly, and chop into bite-sized pieces. Set aside.
2. Turn oven to 325 degrees F. Spray a 9×13 dish with cooking spray and set aside.
3. In a large bowl, cream together the cream cheese, 1/2 of the enchilada sauce, salsa, contents of the Buffalo sauce packet, and Ranch. Stir in 1/2 cup of each type of cheese. Season with salt and pepper to taste.
4. In a second bowl toss together the chicken, carrot, celery, salt and pepper, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
5. Spread about half of the remaining enchilada sauce (1/4 of the can) in the bottom of the baking dish.
6. Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce (1/4 of the can) over the top of the filled tortillas and sprinkle with the remaining cheese.
7. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

Source: Adapted from my Cream Cheese Chicken Enchiladas.

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

What’s a tailgate without a little heat in the form of buffalo wing sauce? But just because we’re talking about buffalo wings does not mean it has to scare away the health-conscious or vegetarians. I made this buffalo dip healthier by using Greek yogurt based Ranch dressing and cream cheese, then veggie-fied it with cauliflower instead of chicken. Best part is that even the indulgent, meat-lover’s will enjoy this dip. Bake in the oven or warm in a mini slow cooker, then serve with celery, carrot, and chips!

Here’s what the rest of the crew brought to the table…

Starters
Diablo’d Cheesy Bacon-Onion Pinwheel Rolls by Things I Make (for Dinner)
Spiced Kofta with Carrot Karma Yogurt Dip by Culinary Adventures with Camilla

Dips
Baked Potato Beer Dip by Cheese Curd In Paradise
Hot Caramelized Onion Dip by Eliot’s Eats
Healthier Buffalo Cauliflower Dip by The Spiffy Cookie
Dunkin Duck, Cheesy Bacon and Ranch Dip by A Day in the Life on the Farm

Mains
El Diablo Mango Mustard Glazed Grilled Scallops by Making Miracles
Honey Grilled Chicken and Vegetable Kebabs by Debbi Does Dinner Healthy
Thai Chicken Skewers by Sew You Think You Can Cook
Bacon Cheeseburger Soup by From Gate to Plate

Sides
Grilled Parsley Potatoes by Curious Cuisiniere
Grilled Vegetables by Summer Scraps

Sweets
Pumpkin Bars by The Pajama Chef

One year ago: Ginger Soy Beef with Chile-Tomatoes & Peppers

Two years ago: Crunchy Oven-Fried Ravioli

Three years ago: Pumpkin Nutella Mini Cheesecake Bites

HEALTHIER BUFFALO CAULIFLOWER DIP

Makes approximately 4 cups

Ingredients:

1 (8 oz.) pkg. Greek yogurt-cream cheese blend, room temperature

1/2 cup Cosmic Karma carrot hot sauce (or favorite hot sauce)

1/4 cup low fat plain Greek yogurt

1/4 cup low fat milk

1 Tbsp ranch seasoning mix

2 cups chopped cauliflower

1/2 cup crumbled bleu cheese (or cheddar or mozzarella), plus more for topping

Directions:

1. Preheat oven to 350 degrees*. Lightly coat a 1-quart baking dish with non-stick spray.
2. In a large bowl, combine all ingredients. Pour into prepared baking dish.
3. Bake for 20 minutes or until mixture is heated through. Stir, top with additional cheese and return to oven until melted.
4. Serve with tortilla chips, crackers and/or vegetables.

*You can also dump it all into a small crockpot, cook on low and switch to warm for serving.

Source: Adapted from Kraft.

Disclosure: I received complimentary product from sponsors for this event. All thoughts and opinions are my own.

Summer BBQ grilling and salads come together in this BBQ chicken salad with grilled corn, tomatoes, red onion, black beans, cheddar cheese, and even BBQ-Ranch and cornbread croutons.

Summer is the time for BBQ and grilling but that doesn’t mean it can’t also be salad season, especially when you combine them. This salad is mixed with tomatoes, red onion, black beans, grilled corn, and cheddar cheese topped with BBQ grilled chicken, BBQ-Ranch dressing and even homemade cornbread croutons.

The composition of this salad was inspired by OXO and their #WhatAGrillWants campaign. They have a slew of tools which are very handy to have during any grilling adventure, such as 16″ inch tongs for turning and flipping meat (and corn on the cob) on the grill.

But of course one of the best parts about BBQ grilling is the sauce, so I slathered that stuff on with a silicone basting brush.

I also particularly enjoy grilled corn on the cob. I usually soak un-shucked corn in water and grill it, but this time I decided to char the corn by cooking it straight on the grill. Then afterwards I removed those tasty kernels with a corn stripper.

Before all that grilling, while the chicken marinaded, I mixed up the BBQ-Ranch dressing and made homemade cornbread croutons. Toss all of the components together and you’ve got the makings of one awesome BBQ salad.

One year ago: Peach Chicken with Balsamic Glaze

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

BBQ CHICKEN SALAD WITH CORNBREAD CROUTONS

Serves 4

Ingredients:

CHICKEN

2 boneless, skinless chicken breasts, pounded thin

1/4 cup extra virgin olive oil

1/4 cup favorite BBQ sauce, plus more for grilling

DRESSING

1/2 cup prepared Ranch dressing

1/4 cup favorite BBQ sauce

CORNBREAD CROUTONS

2/3 cup yellow corn meal

1/3 cup all-purpose flour

1/2 tsp baking powder

2/3 cup buttermilk

1/2 cup canned corn, drained

1/3 cup onion, chopped

1/3 cup plain Greek yogurt or sour cream

1/3 cup shredded pepperjack cheese

1 egg, beaten

1 tsp honey

2 Tbsp extra virgin olive oil

SALAD

1 ear of corn, shucked

10 oz. mixed salad greens

1 cup sliced grape tomatoes

1 cup canned black beans, drained and rinsed

1/2 small red onion, chopped

1/2 cup shredded cheddar cheese

Directions:

1. Place chicken breasts in a ziplock bag. Pour in olive oil and BBQ sauce, close the bag and rub mixture into the chicken. Let marinade in the refrigerator for at least 1 hour.
2. While the chicken marinades, place the dressing ingredients in a small bowl and whisk until blended. Cover and refrigerate at least 30 minutes before serving.
3. Meanwhile, preheat the oven to 350 degrees. Grease a 9×9-inch pan; set aside.
4. In a medium bowl, whisk together the cornmeal, flour, and baking powder. Add buttermilk, corn, onion, Greek yogurt, cheese, egg and honey and mix until incorporated. Pour mixture into the prepared pan and bake for 50-60 minutes, or until toothpick inserting in the middle comes out with moist crumbs. Allow to cool completely then cut into small cubes.
5. Line a rimmed baking sheet with foil and liberally coat with cooking spray. Place cornbread cubes on the prepared sheet in a single layer, spray the tops with more cooking spray and sprinkle with slat. Bake for 12-15 minutes until crispy and golden brown. Remove from oven and cool completely.
6. Heat grill to medium-high, and brush with oil. Place chicken on the grill and discard marinade. Cook for 3-4 minutes a side, brushing grilled side with additional BBQ sauce after flipping once. Also grill the ear of corn, rotating occasionally, until evenly charred. Remove chicken and corn, let cool slightly, then chop chicken and slice corn kernels off cob. Place on a platter and tent with foil while you prepare the salad.
7. To assemble the salad, place lettuce in a large bowl along with tomatoes, corn, beans, onion and cheese. Pour BBQ-Ranch dressing on top of the salad and gently toss to combine. Serve immediately, topped with chicken and cornbread croutons.

Source: Salad inspired by Iowa Girl Eats. Croutons adapted from Jalapeno Cornbread.

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