The Ultimate Tailgating Menu: Let’s Go Buffalo!
Get your tailgating gear out because college football season will officially kick off tomorrow!
Yes, it’s already that time of year again when we all get to spend our Saturdays by the grill, drinking a cool beverage and screaming at the TV at the top of our lungs!
Anyone who loves football knows that the food at the tailgate is just as important as having a winning team. Well, maybe that’s just us. But for this ultimate tailgating menu, we’re going full-on buffalo!
Moore’s Buffalo Chicken Wings
1 cup Moore's Buffalo Wing Sauce
1 cup Wish-Bone Robusto Italian Salad Dressing
1 pound frozen, thawed chicken wings
Moore’s Buffalo Chicken Cheese Dip
Put both ingredients into a saucepan and bring to a boil for one minute.
Pour marinade over meat. Refrigerate for at least 30 minutes. Grill meat as usual.
8 oz cream cheese, softened
½ cup ranch dressing
½ Moore’s Buffalo Wing Sauce
½ cup Mozzarella Cheese, grated
2 boneless chicken breasts cooked and shredded
Moore’s Buffalo Chicken Cheese Ball
Mix all ingredients together and bake at 350 degrees for 20 minutes. Serve with crackers or tortilla chips. Enjoy!
1 cup cooked chicken Marinated in Moore's Original Marinade, grilled and shredded
8 oz cream cheese
1 packet ranch salad dressing mix
1 tbsp jalapeño peppers minced
2 tbsp Moore's Buffalo Wing Sauce
1 cup cheddar cheese (shredded) Substitute 1 cup chopped walnuts or pecans
Combine all ingredients except cheddar cheese (or nuts). Mix well.
Form into a ball and roll in the cheddar cheese (or nuts) to coat.
Wrap in plastic wrap and chill at least one hour before serving. Serve with crackers or chips.
Note: For a little Moore Flavor marinate the chicken in Moore's Original Marinade and 3 tablespoons of Moore's Buffalo Wing Sauce
Moore’s Buffalo Cheese Straws
½ cup (1 stick) butter, salted, room temperature
2 cups Shredded Sharp Cheddar Cheese, room temperature
1 2/3 cup all purpose flour
½ t. salt
4-5 tbsp. Moore’s Buffalo Wing Sauce
Preheat oven to 400 degrees
In a mixer, cream the butter and the cheese
Add Salt, Flour, and Buffalo Sauce and continue to mix until combined thoroughly
Scoop the mixture into a cookie press fitted with a flat, ridged tip*
Pipe the dough onto a lightly greased cookie sheet in long strips and then cut in 2-3” rectangles with a sharp knife
Bake for 14-16 minutes or until golden brown
*If you do not have a cookie press available, you can refrigerate the dough for 30 minutes, then roll out on a lightly floured surface to ¼ “ thick. Cut into circles or small rectangles before baking.