Buffalo Wing Bites

Recipes for stuffed pizza rolls, like these chicken-bacon ones, seem to be floating around. I don't think I have found a flavor combination that I haven't liked, but I haven't seen one like my Buffalo Wing Bites out there. Buffalo Wing anything is my hubbys favorite (thank goodness no one has put those flavors into dessert yet), and so I thought I might surprise him with something a little different - and very yummy! How could you go wrong with buffalo chicken and gooey cheese all wrapped in warm bread? And to top if off, homemade blue cheese dipping sauce, or ranch if you prefer. Did I say homemade, well nearly homemade, Hidden Valley packets are as close as it gets at my house. I figure it it's not broke, don't fix it!  These little dippers make a fun lunch or dinner served with celery sticks, or would be a fun appetizer or game-time food. Afterall, the best part of football is the food, right?

Buffalo Wing Bites
*Recipe By Crazy Daisy


1 package Hidden Valley Ranch dressing packet, divided
2 Tablespoons 100% grated Parmesan, the kind that comes in a green canister
1-2 Tablespoons butter, melted
3/4 cup milk
3/4 cup mayonnaise
2-3 oz blue cheese or Gorgonzola, optional
1 1/2 cups cooked shredded chicken (you need small pieces)
1/4 cup plus 2 Tablespoons Franks Buffalo Wing Sauce
1 1/2 cups shredded cheese, I used fine shredded Monterey Jack and Cheddar
1 roll refrigerated pizza dough, I prefer the thin crust because it is easier to roll out

Spray a pie plate, or dish of similar size with cooking spray.

In a small bowl, take 1 teaspoon of your ranch dressing mix and mix it with the 2 Tablespoons of Parmesan cheese and set aside.

In another bowl, stir the rest of your dressing mix with mayonnaise and milk. If you like blue cheese dressing, add about 2-3 oz. of blue cheese (depending on how strong you like it). Otherwise, leave it out to make ranch dressing. Place in refrigerator to chill and thicken.

In a medium bowl, mix together chicken and cheese. Add buffalo wing sauce and stir until everything is evenly coated.

Preheat oven, as directed on your pizza dough package.

Turn your pizza dough onto a lightly floured surface. Pat or roll until it's about  a 12"x13-ish" rectangle. Use your pizza cutter to slice the rectangle into 24 squares. Place about 1 teaspoon of the chicken mixture into the middle of each square. Pull corners together and pinch to seal. Then pinch the seams together to seal them as well. Place seam side down in your prepared pan. When all your Buffalo Wing Bites have been placed in your baking dish, brush them with the melted butter and then sprinkle your dressing-cheese mixture evenly over the top. Bake uncovered, as directed on your pizza dough package. They will be be nice and golden brown when they're ready. Serve warm with dressing and celery sticks. ENJOY!!!

When I have a big enough crowd, I like to make a double batch, using blue cheese for one of the dressing and leaving one plain as ranch. Yummo! If you double it, use 3/4 cup Franks Buffalo Sauce.

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Baked Reuben Dip

It's Super Bowl time! What do I we love about gametime? THE FOOD, of course! And here's another fun recipe, just in time! I have seen recipes like this one out there, but none were exactly as I wanted them, so I made one of my own. We had it for Christmas Eve and everyone raved about it! I think you will like it too!

Baked Reuben Dip

*Recipe by Crazy Daisy

Note: I find dips like this work best if you grate your own cheese. The additives in pre-shredded cheese don't lend themselves to melting as well as cheese you prepare yourself. You may also make this dip in the crock pot. Use a 3 qt. Crockpot on low for three hours, stirring occasionally to prevent burned edges.

2 1/2 cups deli corn beef, sliced thin and chopped

16 oz. sauerkraut, rinsed and drained well

2 cups swiss cheese, shredded

2 cups cheddar cheese, shredded

1 cup mayonnaise

1/8 cup Thousand Island Dressing

Combine all ingredients in a 2 1/2-3 qt baking dish. Bake at 350 until hot and bubbly, 30-45 minutes. Serve with chunks of rye bread, or crackers. We loved it with pretzel chips!

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Baked Creamy Crab Dip

I L.O.V.E. everything about this dip!!! What's not to love about gooey cheese spread over warm slices of baguette? And to make it better, it's not only gooey, it's garlicky with pieces of crab meat! YUM! I have been playing with this recipe for awhile, and I think its finally ready share - it will be perfect for holiday parties! My husband likes to have it while watching football - frankly, I can't think of an occasion that I wouldn't enjoy it with. But who needs excuses, right?

Baked Creamy Crab Dip
*Recipe by Crazy Daisy

8 oz. cream cheese, softened (I like to use the 1/3 less fat kind because it doesn't bake up greasy)
1/4 cup mayonnaise
1/3 cup grated Parmesan cheese, heaping
4 medium green onions, sliced (@ 1/4 cup)
1 1/2 teaspoon ground mustard
2 cloves of garlic, minced or grated
1 (6 oz.) can crab meat, drained

Stir all ingredients together until well combined. Spread into a shallow baking dish. Bake at 350 for about 30 minutes or until hot throughout and bubbly. Serve with crackers, chips, or my fav - warm slices of baguette.

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Ultimate Sweet and Sour Party Meatballs *EASY*

My boys fell in love with these meatballs at a friends's birthday party! While they were pretty good, they were a little too sweet for me, and I wanted to add  my own tangy twist to the recipe. Cranberry instantly came to mind - and low and behold there was a recipe right on the can of cranberries for Ultimate Party Meatballs!!! Someone else beat me to it! While I wasn't the first to think of this recipe, maybe I will be the first to share the idea with you. I have to say even with as much as my family liked the original meatballs, they adore this tangy slightly less sweet version. If meatballs aren't enough, try this recipe using Little Smokies instead, just as shown here. Do you have a recipe like this? I would love to know which flavors you use!

Ultimate Sweet and Sour Party Meatballs (Easy)
*adapted from Heinz and Ocean Spray

1 (2 lb.) bag frozen meatballs
1 (12 oz.) jar of Heinz Chili Sauce
1 (14 oz.) can of jellied cranberry sauce

Crock Pot - Place meatballs into Crockpot.

In a bowl, stir together chili sauce and cranberry sauce until well combined. If lumps persist, microwave for 15-30 seconds and stir. Pour sauce over meatballs. Set Crockpot on High and cook for 2 hours. Stir occasional. Turn to either warm or low and serve. I usually serve these right out of the Crockpot with a little dish of toothpicks close by - everything tastes better on a stick, right?!?!

Stovetop - (I have never tried this method before, but according to Ocean Spray and Heinz, it works...)

Place sauces in large saucepan and cook over medium-low, stirring until smooth. Add meatballs, cover and cook for 15 minutes or until heated through, stirring occasionally.

 Wasn't that easy? Pretty tasty - and perfect football food!!!

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Shrimp Cocktail Dip

Simple and delicious - that's what this dip is! Sometimes you need a recipe that comes together in a flash, uses ingredients that are easy to keep on hand, tasty, and  totally company worthy! This dip is a favorite because it fits almost any occasion... Christmas Eve to football parties - and everyone always loves it!

Shrimp Cocktail Dip

1 package (8 oz.) cream cheese

2 cans (4 oz.) tiny shrimp, drained well

1 jar (7 oz.) cocktail sauce (we like anything zesty)

crackers for serving, choose sturdy crackers such as, Ritz, Clubhouse, Wheat Thins, or Triscuts that won't crumble when dipping

Spread cream cheese onto serving plate.

Spread cocktail sauce over the top of the cocktail sauce.

Spread shrimp over top of everything. If preparing ahead of time, cover with plastic wrap and refrigerate. 

Serve with crackers for dipping.

Seriously, it's that easy and super delish!

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Olive Nacho Dip

I don't know about you, but I am always looking for fresh recipe ideas. Don't get me wrong, I love a good spinach dip, and if someone puts onion dip in front of me I simply cannot help myself (In fact, I have come to believe that onion dip is pure EVIL). Some recipes are classics for a reason they are just too good to let go of! But, I am always searching for new recipes that I love and know will soon be added to my collection of favorite go-tos. You know, those wonderful recipes you can rely on to be perfect every time! This is one of those recipes. While not very will known, it is soooo very yummy, quickly devoured, and often requested that I have to share it with you. I was first introduced to Olive Nacho Dip at at friends house (Thanks, Kristi) and cautiously tried it because I am not a huge fan of green olives - but they add a wonderful flavor to this dip. I was hooked - it is pure cheesy heaven! I love to serve it with corn chips, but sliced baguettes would also be tasty!

Olive Nacho Dip

8 oz. shredded cheddar cheese

8 oz. shredded mozzarella cheese 

1/2 cup sour cream

1/2 cup REAL mayonnaise (Bestfoods or Hellmans's)

1/2 cup sliced green olives ( I pat them off so that the juice doesn't over power the dip with flavor)

1 (3.8 oz.) can sliced green olives (about 1 cup)

4 green onions, sliced and optional

1/4 cup green salsa

Preheat oven to 350. Combine all of the ingredients. Place in oven-safe dish. Bake for 20 minutes or until golden and bubbly. Serve with corn chips or sliced baguette bread for dipping.


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Buffalo Chicken Wing Dip

Are you ready for some... football? Most of you are probably thinking its not quite time for that yet - but at my house it's game time. Fantasy football drafts, pre-season games, ESPN (Farve - what's he going to do?)... once again football is everywhere. If any other football widows need the support of my Football Wives Club let me know! I guess, if you can't be them, join them - and with some yummy snacks too! This Buffalo Chicken Dip is one of our favorite game time treats. It's a super delicious dip with layers of  buffalo wing chicken, cream cheesy ranch, and gooey melted cheese. Dishes like this define football food.

Buffalo Chicken Wing Dip

5 or 6 chicken breasts, baked, cooled, and shredded
1/2 of a 12 oz. bottle of Frank's RedHot Buffalo Wings Sauce
1/2 of a 16 oz. bottle of ranch dressing
8 oz. cream cheese
2 cups shredded cheddar

Preheat oven to 350. Spray a 9x13-inch pan with cooking spray.

Mix chicken with Frank's RedHot Buffalo Wings Sauce. Spread in bottom of prepared pan.

Melt cream cheese and ranch together in a saucepan over med-low heat until smooth. Spread over chicken. Cover with shredded cheese. Bake at 350 for about 30 minutes or until hot and bubbly. Serve with tortilla chips. Delish!

*Note - This recipe can be adapted for the crock pot. Mix the everything together and heat in crock pot. 

My husband bleeds purple! 

We are a Viking family!!

Go Vikes!!!

Who do you cheer for? What are your favorite football snacks?

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Tortilla Relish

Who doesn't love a good party? And a party can't be good without good food, right!?! What's better than food that tastes amazing and is actually healthy? That's what I love about this dip! It never fails, I am always, ALWAYS asked for this recipe- and for those of you who have been waiting... I finally delivered! Fun, fresh, and perfect for any party!

Tortilla Relish

1 1/2 cups corn, frozen works well or cut kernels from grilled or boiled corn on the cob
1 1/2 cups sliced black olives
1 1/2 cups  chopped red pepper
4 tablespoons diced onion
4 grated garlic cloves
2 teaspoons oregano
4 tablespoons lemon juice
6 tablespoons olive oil
2/3 cups apple cider vinegar
salt and pepper to taste (optional)
4 chopped avocados

*Note- Sometimes I substitute tomato for the red pepper or use half tomato and half red pepper.

Combine garlic, onion, oregano, lemon juice, oil, and vinegar in a shallow dish, like a pie plate. Stir well. Add corn, olives, and red pepper. Stir to combine. Refrigerate several hours or overnight. Just before serving, add avocados, add salt and pepper to taste if desired. Serve with tortilla or pita chips.

I hope you all enjoy this recipe as much as my family and friends do!!!! I was hoping to post my recipe for blueberry pie soon, my house smelled so very yummy last night. However, it was eaten before I could even snap a shot!  Maybe next time!

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Fabulous Fluffy Fruit Dip

I realize that there is nothing original about marshmallow creme and cream cheese mixed together as a fruit dip - however, I HAVE to share this recipe with you -it's the same, and yet, oh-so-different! My son came home from preschool raving about a special fruit dip that a classmate brought for snack. "Mom, you have to get the recipe!!!" So I asked my friend Mandy if she would share her "special recipe." She said, "You know, marshmallow creme, cream cheese and a little milk".... 

Hmmm, I thought, "I have made this a hundred times, and my kids really never even noticed." So I asked for a little more info, and she helped me out. Now either my kiddo's obsession with marshmallow creme and Fluffer Nutters is expanding, or Mandy simply found perfection.... Maybe a little of each, but I'm leaning towards the latter! Here goes,

Fabulous Fluffy Fruit Dip

3-7 oz. jars of marshmallow creme
2-8 oz. packages of cream cheese, softened
a splash of milk

Beat your cream cheese until there are no lumps. Add marshmallow creme and beat some more. As everything is mixing add a splash of milk to help the mixture come together. I would start with a tablespoon or two and stop when you get that perfect dipping consistency. (Next time I will measure more carefully). Enjoy with fresh fruit!

Now, I realize this sounds like A LOT of fruit dip - but trust me; the only problem I have had with this recipe is running out! Everyone loves it! In the past, I used 1 package of cream cheese, with one jar of marshmallow creme.... it was okay, but there must be something special about this 3:2 ratio - and the milk really does help everything come together in a smooth and wonderful kind of way. Try it and see what you think. I can't wait to serve a platter of fresh fruit with empty skewers and mini cups of this dip so that guests can build their own fruit kabobs and enjoy their very own serving of this fabulous dip. Perfect for those hot summer evenings that are soon to be here!

Thanks, Mandy for sharing your super fun and yummy recipe! You're the best!

This recipe is participating in the Summertime Challenge at

Caramel Apple Dip

Please excuse my photo! I haven't ever seen a left-handed camera, and I could have really used one for this picture! I was trying to hold the apple while balancing the dip in my left hand and trying to use my right hand to control the camera and keep the connected lens cap and camera strap out of the shot. Yes, my lens cap took a bath in the caramel dip! I will try for another shot sometime when I have a helper! In the meantime, if you come across a left-handed camera let me know! Anyways, this is one of those recipes that everyone loves and someone always asks for the recipe. You can never go wrong pairing apples with caramel.  As if caramel isn't good enough by itself, add a little cream cheese, some brown sugar, vanilla, and marshmallow creme and hold on to your taste buds! It's so good!

Caramel Apple Dip


8-oz. cream cheese, softened
1/2 cup packed brown sugar
1/4 cup  caramel ice cream topping (Mrs. Richardson's Butterscotch Caramel is amazing)
1 teaspoon vanilla
1 (7-oz.) jar of marshmallow creme


Beat cream cheese, brown sugar, caramel, and vanilla until smooth. Fold in marshmallow creme.  Serve with sliced apples. Refrigerate any leftover dip to enjoy another time!


*Note - For best results, cut and serve apples immediately. If you need to prepare apples ahead of time, or are concerned they will brown on your buffet table you can place about 3 sliced apples, 2 tablespoons lemon juice, and 2 tablespoons water into a large ziploc baggie turning until everything is mixed and coated well. To serve, drain well.


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