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Sauce Spotlight: Creamy Ranch Buffalo Wing Sauce

Sauce Spotlight: Creamy Ranch Buffalo Wing Sauce
Are you a lover of ranch and buffalo wing sauce? Then Moore’s Creamy Ranch Buffalo Wing Sauce is just for you! This saucy twist combines two flavors into one and features a creamy texture along with a mild heat level for those who prefer a little less spice than our original buffalo sauce. 
 
From tasty chicken tenders to delicious entrees, this go-to sauce adds flavor and personality to a variety of dishes. Check out a few of our favorite recipes below! You may be surprised at all you can make with Moore’s Creamy Ranch Buffalo Wing Sauce…
 
Ingredients: 
1-pound Chicken, cut into strips
 1 Tbsp. Cornstarch
1/3 cup Moore's Creamy Ranch Buffalo Sauce
Cooking Spray and Skewers (if wooden, soak in water first)
Instructions:  
  1. Mix Cornstarch and Moore's Creamy Ranch Buffalo Sauce together until smooth.
  2. Add Chicken and toss to coat.
  3. Thread Chicken onto skewers and place skewers onto baking sheet sprayed with 
  4. cooking spray.
  5. Broil skewers for 4 minutes, turn chicken, brush with remaining sauce, then continue to broil until chicken is cooked thoroughly (approx. 4-5 more minutes).
Ingredients: 
1lb chicken cutlets
1/2 cup Moore’s Creamy Ranch Buffalo Marinade
2oz Cream Cheese
Bagged Salad
Tortilla Chips
1/2 cup Cherry Tomatoes, sliced
1/2 cup Cheddar cheese, shredded
 
Instructions: 
  1. Mix chicken, marinade, and cream cheese in a slow cooker. Cook on high for 3 hours.
  2. Remove chicken from slow cooker, and shred. Return to slow cooker while you prepare the rest of the salad
  3. Layer tortilla chips and bagged salad in individual dishes.
  4. Top with shredded chicken, tomatoes and shredded cheese.
 
Ingredients: 
Shrimp:
48 medium Shrimp, peeled and deveined
1/2 cup Moore's Creamy Ranch Buffalo Wing Sauce
Salt and Pepper to taste
 
Corn Relish:
2 1/2 cups Cooked Corn Kernels
1 small Roasted Red Bell Pepper, diced
1 1/2 cups Onion, small dice
1 1/2 cups Celery, small dice
8 Roasted Garlic Cloves, minced
1 1/3 Tbsp. Vinegar
1 cup Moore's Creamy Ranch Buffalo Wing Sauce
Salt and Pepper to taste
 
Instructions: 
  1. Preheat grill.
  2. Combine all the ingredients for the corn relish in a bowl and chill in refrigerator.
  3. Grill shrimp on skewers until done and then toss in Moore's Creamy Ranch Buffalo Sauce.
  4. Serve shrimp with a side of corn relish.  Drizzle Moore's Creamy Ranch Buffalo Wing Sauce over the top for added flavor.  Bacon and chives also make a great garnish!
Ingredients: 
1/3 cup Moore’s Creamy Ranch Buffalo Wing Sauce
1 1/2 cups cooked and diced chicken breast (I used Tyson Grilled and Ready Chicken Breasts)
1/4 cup Diced Celery
1/4 cup Carrots, sliced
1 package- Stonefire Tandoor Baked Mini Naan (4 pack)
1 cup Mozzarella Cheese
 
Instructions:
  1. Preheat oven to 400 degrees.
  2. Place 4 Stonefire mini-naan on a baking sheet, set aside.
  3. In a small bowl mix together 1 1/2 cups cooked and diced chicken breast.
  4. Spoon 3 tbsp. Moore’s Creamy Ranch Buffalo Wing Sauce over the top, and toss to coat.
  5. Evenly distribute chicken over the 4 mini-naan.
  6. Sprinkle with grated mozzarella cheese.
  7. Place celery pieces and carrot slices on top, nestling into the cheese.
  8. Drizzle a little more Moore’s Creamy Ranch Buffalo Wing Sauce over the top.
  9. Bake at 400 degrees for 5-6 minutes.
  10. Drizzle with ranch dressing and enjoy!