Daybreak Tailgate Food

Harrisonburg Dish: Chicken Wings
Chef: Brian Stone

Ingredients:
- Chicken Wings
- Half a cup of orange juice
- Half a cup of soy sauce
- Tsp garlic powder

Directions: Marinade overnight. Bake them in the sauce at 450 degrees for 45 minutes on each side.

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Dish: Seven Layer Dip
Chef: Morgan Donnelly

Ingredients:
- 16 ounces re-fried beans
- 1 (1 1/4 ounce) package taco seasoning
- 1 cup sour cream
- 1 cup guacamole
- 1 cup salsa
- 1 cup Lettuce
- 1 cup Mexican blend cheese
- 4 ounces sliced olives
- 1 cup Tomato
- Corn chips

Directions: Layer the food in order of the ingredients. Spread out in layers in bowl or dish. Serve chilled.

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Dish: Hummus
Chef: Nicole Diantonio

Ingredients:
- 2 garlic cloves
- 2 15oz of garbanzo beans
- 2/3 cup of tahini roasted
- 1 1/3 cup of freshly squeezed lemon juice
- half a cup of water
- 1/4 cup of olive oil.

Directions: Throw all ingredients in a blender until smooth.

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Dish: "Simple Dip"
Chef: Brendan Ponton

Ingredients:
- Jelly
- Block of cream cheese

Directions: spread jelly over cream cheese and enjoy with crackers.

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Dish: Pigs in a blanket
Chef: Andy Myers

Ingredients:
- cocktail hot dogs
- Crescent Rolls

Directions: Wrap hot dogs with bed and bake in the oven at 375 degrees for 11 to 13 minutes.

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Dish: Green Velvet Cupcakes
Chef: Tracey Smith

Ingredients:
Cake batter:
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 1 Tablespoon cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 cup oil
- 1 cup buttermilk
- 1 Tablespoon vinegar
- 1 teaspoon vanilla
- 1 oz green food coloring
- Store Bought cream cheese frosting

Directions:
- Preheat your oven to 350 degrees. Lightly stir eggs in a medium bowl with whisk. Add in remaining liquid ingredients. Whisk until blended and sit aside. Place all dry ingredients in your large bowl and stir together well. Add entire bottle of food coloring to the wet ingredients. Stir to combine evenly.
- Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined and green. Pour the batter into cupcake liners.
-Bake for 10-15 minutes, then allow to cool. Once cupcakes have cooled, you can frost and decorate them.

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Dish: Buffalo Chicken Dip
Chef: Tom Dempsey

Ingredients:
- 8 oz Cream Cheese
- 1/2 cup of blue cheese/ranch dressing
- Franks hot sauce
- Shredded cheese
- 2 cans of canned chicken

Directions:
Heat over to 350 degrees, stir together ingredients in a bowl, and bake for 20 minutes.


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