I am NOT a last minute, drop everything, fly by the seat of your pants kind-of-gal, but when Jake texted me yesterday and told me he got a hold of some CWS tickets, you never would have known! I love, love, love baseball/softball. From my playing days to my coaching days it is dear to my heart!
The new TD Ameritrade stadium is superb and the Omaha skyline serves as a beautiful backdrop.
The game was pretty fast-paced at the beginning with 3 up/ 3 down for the first 5 innings. Jake and I were pretty worried that the 1 -0 lead the Florida Gators had over South Carolina Gamecocks was going to be all the action we were going to see. All of the sudden the Gamecocks showed up and decided to play some ball! Eleven innings of ball!
We munched on these while we watched in excitement! Wow, what a game! South Caroline pulled out the win! Now on to Game 2! Jake and I are already nestled on our couch ready to watch in excitement! Go South Carolina!
Before we sat down to watch the game I whipped up these de-lish-ous Buffalo Chicken Eggrolls! This is an Iowa Girl Eats recipe and they are so good that I can’t wait to make these again!
Buffalo Chicken Eggrolls
Ingredients
1 small tub of whipped cream cheese(at room temperature)
2 tbsp dry ranch dip
2 cups shredded chicken(I boiled 2 chicken breast, cooled, and shredded them)
1 cup Frank's Buffalo Sauce
Eggroll Wrappers (found in most grocery stores)
Preparation
1. In bowl combine cream cheese and ranch dip.
2. In another bowl combine buffalo sauce and chicken
3. Lay out eggroll paper and brush water on outer edge.
Spread Layer of ranch mix on the eggroll.
Then add layer of chicken. Fold and place on foil-lined baking sheet and spray top with cooking spray.
Bake at 425 degrees for 20 minutes, flipping halfway through.
Enjoy!
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