Buffalo Chicken Egg Rolls / #SundaySupper

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With the big game right around the corner, I wanted to share these Buffalo Chicken Egg Rolls with you! They will make a great addition to your party buffet table. They have a golden crispiness on the outside and on the inside they are stuffed full of spicy flavor, with a pepper marinade, scallions, minced garlic, hand shredded fresh grilled chicken breast, buffalo sauce and two kinds of cheese! It's a recipe made for fun, games, and hungry friends!

Buffalo Chicken Egg Rolls 

(makes 1 dozen)
(printable recipe at end of page)

1/4 cup rough chopped Orange Pepper
1/4 cup rough chopped Red Pepper
2 tablespoons rough chopped Hot Banana Peppers
3 small Green Onions, chopped
1/2 teaspoons Minced Garlic
2 tablespoons Butter
2 large raw Chicken Breasts
2 tablespoons Water
3 ounce Cream Cheese, cut into small cubes
3 ounces Blue Cheese, crumbled
Buffalo Hot Sauce
12 Egg Roll Wrappers
Water
Oil for frying
Ranch Dressing

The peppers and the green onions just need a rough chop because they are going into the food processor next.

Place the peppers and the onions in the food processor. Aren't those colors beautiful?

Process the veggies until they are very small. Add two teaspoons of the buffalo sauce and mix again. Set aside.

Cook the chicken breasts in 2 tablespoons of butter. Let the butter melt before adding the chicken. This will give your chicken a nice rich flavor. Add the pepper marinade and cook until done, flipping over several times. If needed, add 2-3 tablespoons of water to the pan to thin out the marinade.

Let chicken cool, then pull it apart like above, and place in large bowl.

Add cream cheese cubes and crumbled blue cheese. Mix together with a spoon, or my favorite way, put kitchen gloves on and mix with your hands.

Start filling the egg rolls by adding some of the mix to the center of an egg roll wrapper. Use a pastry brush, or any small brush to paint water around the edges of the wrap. Fold in the sides as shown. Roll the bottom up and over the middle. Roll to the end of the wrap and seal. Fry egg rolls in a fryer or pan with oil until they are golden brown. Cook at 350 degrees for 3 1/2 to 4 minutes.

Serve with ranch dressing and/or spicy ranch.

Thank you for joining me today! 


For more Easy Football Food Ideas, check out the mouth watering list below:

Easy Football Food Ideas for Game Day

Super Savory Recipes

• Air Fryer Hot Wings by Fantastical Sharing of Recipes
• Bacon Ranch Skillet Nachos by The Bitter Side of Sweet
• Baked Jalapeño Poppers by My World Simplified
• Baked Mozzarella Sticks by Tara’s Multicultural Table
• Beer Battered Mushroom Bites by Hot Eats and Cool Reads
• Bourbon Beef and Bean Chili by Cooking on the Ranch
• Buffalo Chicken Egg Rolls by The Freshman Cook
• Buffalo Chicken Flatbread wtih Bacon by Jersey Girl Cooks
• Buffalo Chicken Potato Nachos by Simple and Savory
• Caramelized Onion and Gorgonzola Pizza by Caroline’s Cooking
• Football-Shaped Meat and Cheese Plate by Shockingly Delicious
• Garlic Spinach Dip by Wholistic Woman
• Hot Mexican Dip Recipe by Life Tastes Good
• Oven Fried Fish Sliders by A Kitchen Hoor's Adventures
• Piglets in Milk Bun Blankets by Wild Wild Whisk
• Skinny Buffalo Chicken Dippers by Hardly A Goddess
• Slow Cooker Pork Ribs with Bourbon BBQ Sauce by Sunday Supper Movement
• Spinach and Artichoke Hummus with Homemade Pita Chips by Turnips 2 Tangerines
• Stout Braised Meatballs with Bacon Jam by Gourmet Everyday
• Super Easy Spicy Green Onion Dip by Cooking Chat
• Super Simple Salmon Bites by Bites of Wellness

Sweet Super Recipes

• Mexican Buñuelos (Cinnamon and Sugar Fritters) by A Little Fish in the Kitchen
• Peanut Butter and Caramel Stuffed Oatmeal Cookies by Pies and Plots
• Easy S’mores Dessert Dip by That Skinny Chick Can Bake
• Touchdown Turtle Brownie Bites by Soulfully Made

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Yield: 10-12 Egg RollsAuthor: The Freshman CookPin it

Buffalo Chicken Egg Rolls

ingredients:

1/4 cup rough chopped Orange Pepper

1/4 cup rough chopped Red Pepper

2 tablespoons rough chopped Hot Banana Peppers

3 small Green Onions, chopped

1/2 teaspoons Minced Garlic

2 tablespoons Butter

2 large raw Chicken Breasts

2 tablespoons Water

3 ounce Cream Cheese, cut into small cubes

3 ounces Blue Cheese, crumbled

Buffalo Hot Sauce

12 Egg Roll Wrappers

Water

Oil for frying

Ranch Dressing

instructions:

1. The peppers and the green onions just need a rough chop because they are going into the food processor next.
2. Place the peppers and the onions in the food processor. Aren't those colors beautiful?
3. Process the veggies until they are very small. Add two teaspoons of the buffalo sauce and mix again. Set aside.
4. Cook the chicken breasts in 2 tablespoons of butter. Let the butter melt before adding the chicken. This will give your chicken a nice rich flavor. Add the pepper marinade and cook until done, flipping over several times. If needed, add 2-3 tablespoons of water to the pan to thin out the marinade.
5. Let chicken cool, then pull it apart like above, and place in large bowl.
6. Add cream cheese cubes and crumbled blue cheese. Mix together with a spoon, or my favorite way, put kitchen gloves on and mix with your hands.
7. Start filling the egg rolls by adding some of the mix to the center of an egg roll wrapper. Use a pastry brush, or any small brush to paint water around the edges of the wrap. Fold in the sides as shown. Roll the bottom up and over the middle. Roll to the end of the wrap and seal. Fry egg rolls in a fryer or pan with oil until they are golden brown. Cook at 350 degrees for 3 1/2 to 4 minutes.
8. Serve with ranch dressing and/or spicy ranch.

http://www.thefreshmancook.com/2018/01/buffalo-chicken-egg-rolls.html

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Chocolate Peanut Butter Balls / #peanutbutter

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Did you know that it is National Peanut Butter Day? I just found out last week, and because I am a huge Peanut Butter fan, I definitely wanted to celebrate with some of these Chocolate Peanut Butter Balls! If you have ever had Buckeyes, you will see that this recipe is a buckeye with a twist. The twist is that I included 1-2 mini peanut butter cup candies in the middle of the peanut butter balls. The mini peanut butter cups from Trader Joe's work perfect for this! If you haven't tried these yet, you will love them. They are smaller than I have found anywhere else. And, because I think you can never have too much chocolate, I dipped the entire peanut butter ball into milk chocolate, and topped some of them with crushed peanuts. 

I am celebrating National Peanut Butter Day with some blogger friends, and you can find their recipes listed at the bottom of this page! 

Chocolate Peanut Butter Balls
(Makes 20)
(printable recipe at end of page)

1 1/4 cup Confectioner's Sugar, sifted
1/2 cup Hydrogenated Peanut Butter
3 tablespoons unsalted Butter, softened
20-40 Mini Peanut Butter Cups
6-10 ounces of Milk Chocolate
1/4 cup chopped Peanuts

Add the confectioner's sugar, peanut butter, and butter to a mixing bowl. Mix together on medium until completely incorporated.

Place a piece of wax paper on the bottom of the pan you want to put the peanut butter balls in. Make sure it can go in the freezer  because it will have to go into the freezer once completed. Use a 1/2 tablespoon scoop to make peanut butter balls. Place in the pan and flatten. Place 1 or 2 mini peanut butter cups on top of the flattened peanut butter ball. Roll each one in to a ball. Place in freezer for 30 minutes.

Chop peanuts in food processor. They should be chopped small so they can sit on top of the peanut butter balls.

Chop the milk chocolate into small pieces, and melt in a double boiler over very low heat. 

Dip the peanut butter balls in the melted chocolate, one at a time. I didn't worry about making the dipped chocolate look perfect. I'm serving these at a football party, and I like the rustic look of these. The little pockets of extra chocolate are fun! Sprinkle some or all of the tops with peanuts, depending on your preference. Place them back in the pan and return each one to the freezer.

Enjoy these Chocolate Peanut Butter Balls quickly, as they will not last long!

Check out more fun and tasty #peanutbutter recipes right here:


Peanut Butter Day Recipes

• 3 Healthy Peanut Butter Smoothies by Bear & Bug Eats
• Chicken Satay with Spicy Peanut Dipping Sauce by Everyday Eileen
• Chocolate Chip Peanut Butter Marshmallow Cookies by Sew You Think You Can Cook
• Chocolate Peanut Butter Balls by The Freshman Cook
• E.T. Cookies by Karen's Kitchen Stories
• Easy Peanut Butter & Chocolate Swirled Fudge by Cookaholic Wife
• Easy Peanut Butter and Banana Croissants by Jonesin' For Taste
• Fluffer Nutter Macaron by A Kitchen Hoor's Adventures
• My Family's Favorite Peanut Butter Cookie (recipe remake) by Family Around the Table
• No Bake Peanut Butter Cup Pie by Soulfully Made
• Nutter Butter Ice Cream Cone Cookies by Amy's Cooking Adventures
• Peanut Butter & Chocolate Chip Granola Squares by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Peanut Butter and Jelly Smoothie Bowl by Simple and Savory
• Peanut Butter Banana Overnight Oatmeal by Frugal Pantry
• Peanut Butter Chocolate Chip Sheet Pan Pancakes by Kate's Recipe Box
• Peanut Butter Cream Cheese Spread by Cindy's Recipes and Writings
• Peanut Butter Mocha Cupcakes by Strawberry Blondie Kitchen
• Peanut Butter Mousse Parfaits by The Redhead Baker
• Peanut Butter Popcorn by The Gingered Whisk
• Peanut Butter Snowballs by Culinary Adventures with Camilla
• Peanut Ginger Pasta by Jolene's Recipe Journal
• Thai Inspired Noodles by A Day in the Life on the Farm

Yield: 20Author: The Freshman CookPin it

Chocolate Peanut Butter Balls

ingredients:

1 1/4 cup Confectioner's Sugar, sifted

1/2 cup Hydrogenated Peanut Butter

3 tablespoons unsalted Butter, softened

20-40 Mini Peanut Butter Cups

6-10 ounces of Milk Chocolate

1/4 cup chopped Peanuts

instructions:

1. Add the confectioner's sugar, peanut butter, and butter to a mixing bowl. Mix together on medium until completely incorporated.
2. Place a piece of wax paper on the bottom of the pan you want to put the peanut butter balls in. Make sure it can go in the freezer  because it will have to go into the freezer for once completed. Use a 1/2 tablespoon scoop to make peanut butter balls. Place in the pan and flatten. Place 1 or 2 mini peanut butter cups on top of the peanut butter ball. Roll each one in to a ball. Place in freezer for 30 minutes.
3. Chop peanuts in food processor. They should be chopped small so they can sit on top of the peanut butter balls.
4. Chop the milk chocolate into small pieces, and melt in a double boiler over very low heat. 
5. Dip the peanut butter balls in the melted chocolate, one at a time. I didn't worry about making the dipped chocolate look perfect. I'm serving these at a football party, and I like the rustic look of these. The little pockets of extra chocolate are fun! Sprinkle some or all of the tops with peanuts, depending on your preference. Place them back in the pan and return each one to the freezer.
6. Enjoy these Chocolate Peanut Butter Balls quickly, as they will not last!
7.  http://www.thefreshmancook.com/2018/01/chocolate-peanut-butter-balls.html

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Philly Steak Appetizer / #FootballFoods

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It is time for "The Big Game" and where you have the game, you have lots of tasty food! You will want these Philly Steak Appetizers on your menu, and your guests will love you for it! They are full of flavor, and so easy to make. Plus you can make them ahead of the festivities, put them in the crock pot and you are ready for the game!

Philly Steak Appetizer
(Serves 4)
(recipe at end of page)

1 pound Steak
Garlic Powder
Black Pepper
1-2 Yellow and Red Peppers
1 small Onion
1/4-1/2 pound Provolone
1/4-1/2 pound Brie
Small bread slices

I used bottom round steak for this recipe, but top round would be a great choice also. I only needed one of the steaks shown above. Sprinkle the black pepper and garlic powder over both sides of the meat.

Chop and thinly slice a small red pepper and a small orange pepper. You could also use green if you prefer.

Thinly slice a small onion. 

Cut cheeses into small thin pieces for easy melting.

Start shaving the raw meat very thinly, into small little pieces. It should look like you are chipping away little pieces of meat from the big piece.

Start frying the peppers and onions in a large frying pan using pan spray or butter. Sprinkle with pepper.

As the peppers and onions begin to soften just a little, add the steak. Cook on medium high heat, stirring often, to keep from burning.

Turn the heat down to medium, and add cheese. Stir all together as the cheese melts, incorporating it into the meat and vegetable mix.

Once the cheese has melted, add the mix to the crock pot. It can sit there for several hours on low, stirring it often. 

Serve with little mini breads or crackers!

Thanks for joining me today!

Find more fun recipes below:

• Bacon Jalapeno Palm Poppers by Palatable Pastime
• Baked Coconut Shrimp with Spicy Orange Dipping Sauce by Everyday Eileen
• Buffalo Chicken Taquitos by The Redhead Baker
• Butternut Squash Pizzettas by A Day in the Life on the Farm
• Cheese Chili Tots by Frugal Pantry
• Cheeseburger Bombs by Cookaholic Wife
• Cheesy Buffalo Chicken Lasagna by Cooking With Carlee
• Chipotle Peach Meatballs by Sew You Think You Can Cook
• Fiesta Ranch Crispy Baked Wings by A Kitchen Hoor's Adventures
• Fried Chicken Sliders by Strawberry Blondie Kitchen
• Ham and Swiss Sliders by Family Around The Table
• Instant Pot Buffalo Chicken Dip by Hezzi-D's Books and Cooks
• Instant Pot Cheesy Southwestern Spinach Dip by Kate's Recipe Box
• Mini Zucchini Pizzas by Jolene's Recipe Journal
• Philly Steak Appetizer by The Freshman Cook
• Slow Cooker Chicken Taco Chili by Karen's Kitchen Stories
• Texas Trash Party Mix by Amy's Cooking Adventures
• Tomatillo and Pork Chili by Simple and Savory
• Warm White Bean Dip by Bear & Bug Eats

Author: The Freshman CookPin it

Philly Steak Appetizer

ingredients:

1 pound Steak
Garlic Powder
Black Pepper
1-2 Yellow and Red Peppers
1 small Onion
1/4-1/2 pound Provolone
1/4-1/2 pound Brie
Small bread slices

instructions:

1. I used bottom round steak for this recipe, but top round would be a great choice also. I only needed one of the steaks shown above. Sprinkle the black pepper and garlic powder over both sides of the meat.
2. Chop and thinly slice a small red pepper and a small orange pepper. You could also use green if you prefer.
3. Thinly slice a small onion. 
4. Cut cheeses into small thin pieces for easy melting.
5. Start shaving the raw meat very thinly, into small little pieces. It should look like you are chipping away little pieces of meat from the big piece.
6. Start frying the peppers and onions in a large frying pan using pan spray or butter. Sprinkle with pepper.
7. As the peppers and onions begin to soften just a little, add the steak. Cook on medium high heat, stirring often, to keep from burning.
8. Turn the heat down to medium, and add cheese. Stir all together as the cheese melts, incorporating it into the meat and vegetable mix.
9. Once the cheese has melted, add the mix to the crock pot. It can sit there for several hours on low, stirring it often. 
10. Serve with little mini breads or crackers!

http://www.thefreshmancook.com/2018/01/philly-steak-appetizer-footballfoods.html

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Pork Fingers / #Sunday Supper

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Welcome to The Freshman Cook, 2018 and the first recipe of the year! I am so happy you are here!! 
Sitting down and enjoying a meal with family is one of the greatest pleasures of life, and something I love to do whenever possible. Today I am sharing one of our favorite meals to share together, Pork Fingers with homemade French Fries! This meal comes together quickly, can be made ahead of time, when there's a time crunch, and you won't believe how many pork fingers you can eat! They are addicting!

 Pork Fingers w/ Homemade Fries
(feeds 2-3 children or 2 adults)
(printable recipe at end of page)

2-3 pound Pork Loin
1/2 -1 cup Flour
3-4 Eggs
1 sleeve Saltines (4 oz)
1 teaspoon Black Pepper
1 tablespoon Garlic Powder
Potatoes
Dipping Sauces

Cut off any fat that is on the pork loin when you unwrap it. Cut 2-3 slices from the loin, depending on how many you want to make. Cut strips starting along the edge that is the longest.

Gather 2 bowls and a plate. Put a half cup of flour on the plate. In one of the bowls, use a mixer to beat 3-4 eggs. In the other bowl mix together 4 ounces of crushed saltine crackers, 1/2 teaspoon of pepper and 1 tablespoon of garlic powder.

Set up an assembly line with the flour, egg and cracker mix. Dredge the pork fingers through the flour, covering completely, then pull them through the egg, and then into the cracker mix, and roll them around for total coverage.

The fingers can be made ahead of time, and placed on a tray. Keep refrigerated or frozen until you are ready to use them.

While the chicken is in the refrigeration, cut your potatoes. I like all the french fries to be as close to the same size as possible. It helps tremendously with the frying, because they all get done at the same time, and they look much prettier on your plate. This is how I get them to be as close in size as I can: Peel the potatoes. Cut each potato in half. Then cut each half in half. So you have four quarter potatoes. Slice the first one, like above in the third picture. Then slice the other three quarters exactly the same. All four quarters will look like the first one you sliced.

Place the cut potatoes in to a bowl of cold water. Let the water run until the water is clear. Dry potatoes in a couple paper towels, rolling them around until dry. 

Fry the chicken first, and then the fries. The chicken will stay hot longer. Fry at 350 degrees. 

Let the pork fingers drain on a paper towel while the french fries are frying. Take out fries and allow them to drain.

Serve with ranch, sirracha, BBQ sauce, or whatever your favorite dipping sauce is!

Thank you for joining me today! Scroll down just a bit to find an entire list of delicious family meals and desserts to serve for your #SundaySupper!

Sunday Supper Recipes

Super Sunday Entrees

• Beef-Barley Skillet by Wholistic Woman
• Braised Lamb Shanks by Caroline’s Cooking
• Breakfast Pizza by A Kitchen Hoor’s Adventures
• Chicken Zucchini Pasta by April Golightly
• Creamy Lemon Pepper Chicken Spaghetti by The Bitter Side of Sweet
• Dutch Oven Braised Beef Pot Roast by Kudos Kitchen by Renee
• Ground Beef Stroganoff Skillet Recipe by Sunday Supper Movement
• Instant Pot Pork & Peppers Stew by My Life Cookbook
• Lemon Ricotta Spaghetti with Peas by Cricket’s Confections
• One Pot Taco Pasta by Life Tastes Good
• Pan-Fried Scallops with Vegetables by Our Good Life
• Panko and Parmesan Crusted Pork Chops by Jersey Girl Cooks
• Pork Fingers by The Freshman Cook
• Shepherd’s Pie Potato Skins by Fantastical Sharing of Recipes
• Skillet Chicken Parmesan by Hardly A Goddess
• Slow Cooker Irish Lamb Stew by Cooking Chat
• Spicy Shrimp Soup by Pies and Plots
• Turkey Fennel Skillet Dinner by Cindy’s Recipes and Writings

Sweet Sunday Desserts

• Butterscotch Pudding by Baking Sense
• Dark Chocolate S’mores Crack by Wild Wild Whisk
• Homemade Chunky Monkey Ice Cream by Bites of Wellness
• Mocha Chocolate Chip Cookie Ice Box Cake by That Skinny Chick Can Bake
• Simple Cocoa-Spice Cake by A Little Fish in the Kitchen

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.  

Author: The Freshman CookPin it

Pork Fingers w/ homemade Fries

ingredients:

2-3 pound Pork Loin
1/2 -1 cup Flour
3-4 Eggs
1 sleeve Saltines
1 teaspoon Black Pepper
1 tablespoon Garlic Powder
Potatoes
Dipping Sauces

instructions:

1. Cut off any fat that is on the pork loin when you unwrap it. Cut 2-3 slices from the loin, depending on how many you want to make. Cut strips starting along the edge that is the longest.
2. Gather 2 bowls and a plate. Put a half cup of flour on the plate. In one of the bowls, use a mixer to beat 3-4 eggs. In the other bowl mix together 4 ounces of crushed saltine crackers, 1/2 teaspoon of pepper and 1 tablespoon of garlic powder.
3. Set up an assembly line with the flour, egg and cracker mix. Dredge the pork fingers through the flour, covering completely, then pull them through the egg, and then into the cracker mix, and roll them around for total coverage.
4. The fingers can be made ahead of time, and placed on a tray. Keep refrigerated or frozen until you are ready to use them.
5. While the chicken is in the refrigeration, cut your potatoes. I like all the french fries to be as close to the same size as possible. It helps tremendously with the frying, because they all get done at the same time, and they look much prettier on your plate. This is how I get them to be as close in size as I can: Peel the potatoes. Cut each potato in half. Then cut each half in half. So you have four quarter potatoes. Slice the first one, like above in the third picture. Then slice the other three quarters exactly the same. All four quarters will look like the first one you sliced.
6. Place the cut potatoes in to a bowl of cold water. Let the water run until the water is clear. Dry potatoes in a couple paper towels, rolling them around until dry.
7. Fry the chicken first, and then the fries. The chicken will stay hot longer. Fry at 350 degrees.
8. Let the pork fingers drain on a paper towel while the french fries are frying. Take out fries and allow them to drain.
9. Serve with ranch, sirracha, BBQ sauce, or whatever your favorite dipping sauce is!

http://www.thefreshmancook.com/2018/01/pork-fingers-sunday-supper.html

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