Adapted from Taste of Home
8 oz softened cream cheese, divided
2 to 3 cups colby-monterey cheese, shredded
1 bottle of buffalo wing sauce (I used Sweet Baby Ray's)
1/2 bottle of buffalo ranch dressing
1 rotisserie chicken, shredded or chopped
Preheat oven to 350 degrees. Layer half the cream cheese on the bottom of a 1 qt baking dish. Layer in half the chicken, wing sauce, ranch, and cheese. Repeat process. Bake for 20-25 minutes, until cheese is melted and sauce is bubbly. Serve with chips or baguette slices.
I was craving something sweet, so I whipped up my favorite chocolate-pumpkin cake. Instead of the mascarpone topping seen in this recipe, I added Salted Caramel Sauce from Trader Joe's. When the cake came out of the oven, I simply poked holes throughout (like you would for Tres Leches cake) and drizzled the sauce over. When it cooled, I flipped it onto a plate (not a fancy one...just easy to carry) and drizzled more sauce over the top. The cake absorbed the sauce, so after about 10 minutes you couldn't even tell there was a glaze on top. This cake is the lightest, airiest chocolate cake I've ever had, and it's because of the pumpkin. I may need to make another one soon!
What's your go-to dish for football parties?