First on the menu: Chicken + Waffle Minis from A. Liz Adventures. This was my first time making these, and they were so simple to prepare. I used the entire package of Eggo minis, which yielded 40 mini bites. One pound of chicken tenders cut up into bite-sized portions was the perfect amount to cover each waffle. I toasted the waffles in the oven at 450 to get them brown on each side, topped with the chicken, and then drizzled the sauce over top.
Second: Trisha Yearwood's Charleston Cheese Dip, y'all this dip was so good. It's kind of like a warm pimento cheese, minus the pimentos and add bacon on top. We used Ritz crackers and celery sticks for dipping. I doubled the recipe and used precooked bacon crumbles instead of frying up my own. Time was of the essence, and I really hate to cook bacon. I will be making this again, especially during football season.
Third: Cream Cheese Vegetable Squares, because you always need something green on the appetizer table. I've been making these since I was in college, and they are so simple. Just spread a crescent roll out and bake it, top with a seasoned cream cheese mixture, and sprinkle with cheddar cheese and broccoli slaw.
I also bought two frozen pizzas and had them as back-ups just in case we were running low on food. Every time I make them as an appetizer they are always a hit. I just call them a "flatbread" and cut them up into squares. Fools people every time.
I hope y'all had lots of good food on Sunday, too! That's what the night is all about, right?