Brutus Buckeye towers over the competition with an assortment of Ohio State lovers treats.
Chicken Nuggets made by Connie
2 cups crushed sour-cream-and-onion-flavored potato chips
1 egg
2 Tbsp. milk
6 chicken fillets, cut into 1 1/2 inch cubes
1/3 cup butter, melted
Preheat oven to 350 degrees. Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with the melted butter. Bake for 15-18 mins or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.
Chip Dip made by Barb
1 8 oz cream cheese at room temperature
4 Tbsp. butter at room temperature
2-3 Tbsp milk (or to desired consistency)
1 tsp. garlic salt
1 - 2 tsp. paprika.
Combine all of the above and serve with chips, pretzels, or veggies.
Becky's Cheesy Chili made by Barb
1 lb. bulk pork sausage
1 lb. ground beef
2 cans 15.5 oz. hot chili beans
1 jar (16 oz) salsa (mild)
1 16 oz. jar kidney beans, drained
1 a6 oz. jar pinto beans, rinsed and drained
1 14.5 oz. jar diced tomatoes - don't drain
1 10 3/4 can cream of mushroom soup
1 8 oz. can tomato sauce
8 oz. Velveeta Cheese, cubed
1 1/2 tsp. chili powder
1/2 tsp. cayenne pepper
Cook sausage and beef and drain. Stir in the remaining ingredients and reduce the heat and simmer for 30 minutes. Good served with scoops.
Buckeyes made by Andrea
1/4 cup butter, melted
1 lb. confectioners' sugar
1 1/2 cups peanut butter
1 tsp. vanilla
2 cups chocolate chips
1 Tbsp. shortening
Combine the melted butter, confectioners sugar, peanut butter and vanilla together and mix well. Chill in the refrigerator for at least one hour or until firm. Roll into 1 inch balls and return to the refrigerator for at least another hour. In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip the balls into the melted chocolate leaving a small uncovered area at the top so the balls look like buckeyes. Keep the balls refrigerated until you are ready to dip and do just a few at a time. Place the dipped balls on waxed paper. Use your finger to blend in the toothpick marks. Refrigerate until the chocolate is firm. Note - If they are not keeping their shape just chill them longer before you dip them.
