​Ingredients
for 12 servings

• 2 cups chicken, cooked and shredded
• 8 oz cream cheese, softened
• ½ cup monterey jack cheese
• ⅔ cup cheddar cheese
• ½ cup buffalo sauce
• ½ cup ranch dressing
• 2 tubes refrigerated pizza dough
• 4 oz cheddar cheese, block of cheese, cubed
• 2 tablespoons butter, melted

​Preparation

1. Preheat oven to 400°F (200°C).
2. In a bowl, combine chicken, cream cheese, monterey jack, cheddar, buffalo sauce, and ranch.
3. On a lightly floured surface, roll out 1 tube of pizza dough. Cut out triangles for eyes, and a mouth.
4. Bake for 12 minutes, or until the pieces are golden brown, slightly risen and cooked through.
5. Cut the remaining dough into squares, place a cube of cheese on each one, and roll into balls. Repeat with the other tube of pizza dough. Place in a ring around the edges of a greased oven-safe skillet or dish.
6. Fill the middle of the dish with the dip filling.
7. Bake for 35 minutes.
8. Coat all of the dough with melted butter. Place the dough face pieces on the dip.

This recipe appears courtesy of tasty.co, Hannah Williams.

​INGREDIENTS
PUDDING

• 1 box (5.1 ounces) instant vanilla pudding mix
• 1 teaspoon cinnamon
• 2 cups (290g) milk

COOKIE CRUST

• 48 Oreo Golden Sandwich Cookies, divided
• 1 cup (168g) white chocolate chips
• 1/4 cup (1/2 stick or 56g) butter, melted

CREAM CHEESE MIXTURE

• 8 ounces (1 package) cream cheese, room temperature
• 8 ounces cool whip, divided (You may use more depending on how thick you want the top layer)
• 1/2 cup (62.5g) confectioners' sugar

DIRECTIONS:
PUDDING

1. In a medium bowl, combine vanilla pudding mix and cinnamon. Add milk and whisk for 2-3 minutes or until pudding is thick. Set in refrigerator to chill while you prepare the remaining ingredients.

COOKIE CRUST

1. In a food processor, add 24 white sandwich cookies and white chocolate chips and process until most of the cookies are crumbled (there will still be some chips visible).
2. Pour cookies into a medium bowl and add melted butter. Stir until well combined.
3. Pour cookie mixture into a 9x13-inch pan and press down. Set aside as you make the cream cheese mixture.

CREAM CHEESE MIXTURE

1. In a medium bowl, combine the cream cheese, half of the cool whip, and confectioners' sugar. Blend until smooth.

ASSEMBLY

1. Pour the cream cheese mixture over crust and spread to edges.
2. Top the cream cheese mixture with the remaining cookies.
3. Pour the cinnamon pudding on top of the cookies and top with remaining cool whip.
4. Top with white chocolate curls for garnish. (I purchased mine at Walmart)
5. Refrigerate until you are ready to serve.

This recipe first appeared at iambaker.net. 

​Ingredients

• 3 c. all-purpose flour
• cornstarch
• 1 1/2 tsp. baking powder
• 1 1/4 tsp. baking soda
• 1 1/4 tsp. salt
• 1 1/4 c. unsalted butter
• 1 1/2 c. packed brown sugar
• 3/4 c. granulated sugar
• 2 large eggs
• 1 tbsp. vanilla extract
• 12 oz. mini semisweet chocolate chips
• 2 oz. chocolate chips or chunks

​Directions

1. In large bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
2. With mixer on medium-high speed, beat butter and sugars until creamy and fluffy, about 5 minutes. Add eggs one at a time, beating well in between additions. Beat in vanilla. Add flour mixture. Beat on low until just combined. Add chips and beat until evenly distributed. Transfer dough to gallon-size resealable plastic bag; refrigerate until firm.
3. Preheat oven to 350 degrees F. Break off golf-ball-size piece of dough; roll into ball (should be about 1 1/2 inches wide) and place in one cup of nonstick popover pan. Repeat for remaining 5 cups. Using rounded end of wooden spoon and fingertips, press dough in the center, then up side of cup to form very thin, even layer of dough. Patch up any tears with bits of extra dough. Repeat with remaining dough balls.
4. Bake 8 minutes. Using same wooden spoon end, gently press dough down and against sides of pan to deflate. Bake another 2 minutes. Repeat pressing to deflate. Bake another 2 minutes or until edges are golden brown and crisp. Transfer to wire rack. Press to deflate once more.
5. Using small icing knife, gently loosen sides of cookies from pan. Cool 10 minutes. Loosen sides of cookies again. Place wire rack on top of pan. Holding rack against pan, invert cups onto rack. Cool completely. Repeat process once more with remaining dough and cooled popover pan (you will have dough left over, which you can refrigerate up to 3 days or freeze up to 1 month for another use).
6. With small pastry brush, paint insides of cookies with thick layer of melted chocolate. Let stand until chocolate is set, about 1 hour. Serve filled with milk, whipped cream, pudding, etc. Once filled, serve cookies within 5 minutes. Store unfilled cookies in airtight container at room temperature up to 3 days.

This recipe first appeared on GoodHousekeeping.com.

​INGREDIENTS

• 4 frozen buttermilk biscuits
• 1 1/2 c. chicken stock
• 1 c. whole milk
• 3 tbsp. all-purpose flour
• 1 1/2 tsp. poultry seasoning
• 1 chopped small onion
• 1 c. Matchstick Carrots
• 3 tbsp. butter
• 2 c. shredded rotisserie chicken
• 1 c. frozen cut green beans
• 2 tbsp. chopped fresh flat-leaf parsley
• Biscuits, for serving

​
DIRECTIONS

1. Prepare 4 frozen buttermilk biscuits according to package directions.
2. Meanwhile, in a large mason jar, shake together chicken stock, whole milk, flour, and poultry seasoning. Cook onion and carrots in butter in a large saucepan over medium-high heat until softened, 2 to 3 minutes. Slowly whisk in milk mixture. Bring to a boil, reduce heat, and simmer, stirring often, until thickened, 6 to 8 minutes.
3. Stir in shredded rotisserie chicken, green beans, and flat-leaf parsley and cook until warm, 4 to 5 minutes. Season with kosher salt and black pepper. Serve topped with biscuits.

This recipe appears courtesy of countryliving.com.

Ingredients

• 2 large Granny Smith apples, peeled and cored
• 2 (10 ounce) cans refrigerated crescent roll dough
• 1 cup butter
• 1 ½ cups white sugar 
• 1 teaspoon ground cinnamon
• 1 (12 fluid ounce) can or bottle Mountain Dew 

​Directions

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
• Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.
• Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Ingredients

• 1 c. mini marshmallows
• 1 c. semisweet chocolate chips
• 1 c. strawberries, hulled and quartered
• Graham crackers, for serving

​
Directions

1. Heat grill to medium-low. Tear off two 12-inch squares of foil. 
2. Layer marshmallows, chocolate chips, then strawberries in an even layer about 4 inches wide in center of one piece of foil. Place second sheet of foil on top and fold sides over 4 times to seal tightly. 
3. Place covered pack on campfire grill or in skillet over fire, 4 minutes. Immediately cut open and serve with graham crackers for dipping.

​*This recipe and photo appears courtesy of Dragon Fire Grills.

​Ingredients
​CHOCOLATE CAKE:

• 1 Box Devil's Food Cake Mix
• 3 eggs
• 1/2 C. oil
• 1 C. milk

FROSTINGS:

• 1 C. butter room temperature
• 2 tsp. vanilla extract
• 1 1/2-2 C. powdered sugar
• 2 Tbsp. milk
• 1/3 C. unsweetened cocoa powder

Instructions

1. Preheat oven to 350 degrees and line pan with cupcake liners. Green for a grass field look is used here, but you can use your team colors.
2. Combine cake mix, eggs, oil and milk and stir until smooth.
3. Fill cupcake liners 3/4 full and bake for 15-20 minutes.
4. Let cool.
5. FROSTINGS: Beat butter, vanilla extract and powdered sugar until smooth. Remove about 1/4 cup to keep as your "white" frosting for the football threads. Continue to add milk and cocoa powder for your "brown" football frosting.
6. Pipe frosting onto cupcakes like photo.

This recipe first appeared on yourcupofcake.com.

​Ingredients

• 1 1/2 cups finely crushed vanilla wafers
• 1/2 cup chopped pecans
• 1/4 cup butter, melted
• 17 vanilla wafers
• 2 large ripe bananas, diced
• 1 tablespoon lemon juice
• 2 tablespoons light brown sugar
• 3 (8-oz.) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup coarsely crushed vanilla wafers
• Garnishes: sweetened whipped cream, vanilla wafers, sliced bananas tossed in lemon juice

​Step 1
Preheat oven to 350°. Stir together first 3 ingredients in a small bowl until well blended. Press mixture onto bottom of a greased and floured 9-inch springform pan. Stand 17 vanilla wafers around edge of pan (rounded sides against pan), pressing gently into crust to secure. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).

Step 2
Combine bananas and lemon juice in a small saucepan. Stir in brown sugar. Cook over medium-high heat, stirring constantly, 1 minute or just until sugar has dissolved.

Step 3
Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Gently stir banana mixture into cream cheese mixture. Pour batter into prepared crust.

Step 4
Bake at 350° for 45 to 55 minutes or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed wafers. Cool completely on a wire rack (about 1 hour). Cover and chill 8 hours.

courtesy of myrecipes.com

​Ingredients

• 1 (15.25 ounce) package yellow cake mix 
• 1 cup water
• 3 large eggs eggs
• ½ cup vegetable oil
• 1 (16 ounce) package prepared chocolate frosting 
• 18 lollipop sticks
• 1 (14 ounce) bag chocolate candy melts
• 1 (.75 ounce) tube decorating icing

​Directions

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
• Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
• Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
• Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.

​Cook's Notes:
Pre-baked cake and frosting may be stored in freezer and refrigerator respectively for up to two weeks. Thaw cake fully and mix as instructed. Any flavor of cake and icing can be used. Directions for baking cake are based from the specific brand used. Follow box instructions for making cake if using a different brand.

This recipe appears courtesy of allrecipes.com.