Buffalo Chicken Crescents
Buffalo Chicken Crescents
Whether you plan to welcome 2013 in with a big New Year's Eve party or a small family gathering, one thing for sure is you'll need some tasty food.

Some of Neshoba County's best cooks have shared their favorite recipes over the past year in this column.

Buffalo Chicken Crescents would be perfect if your menu needs something "hot and spicy." Always a favorite, Mexican cornbread would be a great complement to any party table.

On the dessert table, a Peanut Butter Cheese Ball would work well for both the young and old.

And, if you're looking for something with seafood, Randy's Shrimp Chowder would be a winner!

Why not begin New Year's Day by serving your friends and family some tasty sausage rolls? You will find these recipes and many more below.

Happy New Year!



BUFFALO CHICKEN

CRESCENTS

1 can chicken, drained and shredded

1/2 cup crumbled blue cheese

1/2 cup shredded cheddar cheese

1/4 cup Texas Pete Buffalo Wing Sauce

4 tablespoons unsalted butter, melted and cooled

1 to 2 cans crescent rolls

Preheat oven to 350 degrees. Combine first 5 ingredients. Lightly spray baking sheet with vegetable spray. Unroll crescent rolls, place 1 heaping tablespoon of mixture on the top of each crescent triangle, and then roll crescent starting at the thicker end until all rolls have been used. Place rolls on baking sheet and bake for 30 minutes or until golden brown.



CORN FLAKES CANDY

1 cup corn syrup, light or dark

1 cup sugar

6 cups corn flakes

1 cup peanut butter

1 cup salted peanuts or toasted pecans, optional

Mix corn syrup and sugar in large saucepan. Bring to a full boil, stirring constantly. Remove from heat. Quickly stir in peanut butter. Add nuts and corn flakes, stirring to cast evenly. Work quickly. Drop by large spoonfuls on wax paper or pour into a 13 x 9 inch greased pan and cut into squares when cool.



PARTY POTATOES

8 to 10 medium potatoes

8 ounces cream cheese

8 ounces sour cream

Salt and pepper as desired

4 tablespoons butter

1/3 cup chopped chives

1 cup shredded cheddar cheese

Boil peeled potatoes until tender. Beat in sour cream, cheese, butter and chives. Dot with a little butter and top with cheese. Bake at 350 degrees for 25 minutes.



BREADLESS BLT

Bacon

Shredded lettuce

Tomato, diced

Preheat oven to 400 degrees. Place foil on the underside of a muffin pan. Make sure the pan has a rim to catch the droppings. Form bacon into cups around the muffin pan, interweaving. Place in oven approximately 10 to 15 minutes. Make sure to watch carefully depending on how crispy you want you bacon. Fill the bacon cups with whatever you want. We use lettuce, tomato and Ranch dressing.



SAUSAGE ROLLS

2 cans crescent rolls

1 pound package sausage, browned

8 ounces cream cheese

8 ounces shredded cheese

Spray dish and place one can of crescent rolls in bottom. Press to the edges. Brown the sausage. When the sausage is done, add the cream cheese until melted. Pour over crescent rolls. Sprinkle the cheese on top of the sausage mixture and top with remaining can of rolls. Bake according to the package directions or until golden brown.



PEANUT BUTTER

CHEESE BALL

8-ounce package of cream cheese, at room temperature

1 cup of powdered sugar

3/4 cup of creamy peanut butter (not all-natural)

3 tablespoons of packed brown sugar

3/4 cup of milk chocolate chips

3/4 cup of peanut butter chips

Graham cracker sticks, teddy grahams and/or apple slices for dipping

Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.

Spoon into a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.

Freeze for one hour, 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.

Place ball on serving dish; cover and freeze for two hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams and/or apple slices for dipping or spreading.



MEXICAN CORNBREAD

2/3 cup cooking oil

1 cup sour cream

1 cup creamed corn

1 1/2 cups self-rising cornmeal

1 teaspoon baking powder

1 teaspoon baking powder

1 teaspoon salt

2 eggs

2 or 3 jalapeno pepper, chopped

2 cups grated Cheddar cheese (1 cup cheese in batter, sprinkle rest on top)

Mix all ingredients together and put in greased large iron skillet.

Bake at 350 for 45 minutes.



RANDY'S SHRIMP

CHOWDER

1 stick butter

1 bunch green onions

1 can cream of mushroom soup

1 can cream of potato soup

1 can mexi-corn

1 can Rotel tomatoes

8 ounces Velveeta cheese

1 pint heave cream or half & half

2 pounds cooked, peeled, deveined shrimp

Sauté onions in butter. Combine all other ingredients and stir in onions. Place all ingredients in crockpot and place on low. Heat until cheese is melted. Add shrimp to mixture 15 minutes before serving.



RANCH PRETZELS

1 bag pretzels (stick or twists are best)

1/3 cup olive oil

1 packet dry ranch dressing

1 tablespoon dill

1 tablespoon garlic salt

Place pretzels in a bowl. Combine all other ingredients and stir until well blended. Pour mixture over pretzels and stir well until topping is dry on pretzels.



BUFFALO CHICKEN DIP

2 boiled/shredded chicken breasts

2 8-ounce package cream cheese

1 cup Ranch dressing

1 1/2 cup shredded cheese

3/4 cup hot sauce

Mix all ingredients in croc pot. Cook on high for 30-40 minutes or until cheese is melted. Serve with crackers or celery.



REBA JO'S PIMENTO

AND CHEESE

1 pound of grated American cheese

2 jars of chopped pimento

2 tablespoons of vinegar

3 tablespoons of sugar

Onion and garlic powder to taste. Hellmann's mayonnaise to your liking. Chill 4 serve as a dip or on bread.