WPST chef series: Big Game party food

standard January 25, 2017 1 response
94.5 PST Chef Series with Chris Rollins and Chef Vance


94.5 PST Chef Series with Mrs. G


94.5 PST Chef Series with Chris Rollins and Chef Vance

94.5 PST Chef Series with Chris Rollins and Chef Vance

94.5 PST Chef Series with Chris Rollins and Chef Vance

94.5 PST Chef Series with Chris Rollins and Chef Vance

On Wednesday, January 25th, we hosted our 2nd 94.5 WPST Chef Series with Chris Rollins, host of morning show Chris and the Crew. Ten lucky listeners win an opportunity to meet Chris as she and the guests learn from our Chef Vance Slocum. The theme from our first event in November was Italian cooking, and this month we made food for the Big Game coming up on Sunday. Below are Vance’s recipes that you can try for your own party plans. 

Bacon Wrapped Crescents


  • 1 can Pillsbury Crescent dough

  • 8-10 thin strips of bacon

  • 4-6 oz. cream cheese


  1. Bake at 375.

  2. Roll out dough and cut each crescent shape that is printed out in half.

  3. Place a piece of cream cheese on the widest side of each dough cut out.

  4. Roll the crescent wide end to the point.

  5. Wrap each dough with a strip of bacon.

  6. Spray a baking sheet with non-stick spray and bake according to doneness of the dough and bacon, about 10-12 min


Baked Corn Tortilla Chips


  • 1 Package of corn tortillas

  • Oil of choice for brushing

  • Flaky sea salt


  1. Pre-heat oven to 350

  2. Brush oil on one side of each tortilla.

  3. Cut each tortilla into 8 equal pieces.

  4. Line a baking sheet neatly with the tortillas.

  5. Sprinkle flaky sea salt over them.

  6. Bake for 9-12 min until golden around the edges.

  7. Cool and enjoy


Spinach Artichoke Dip


  • 1 cup chopped cooked spinach, drained

  • Olive Oil or Coconut oil

  • ¼ of a yellow or white onion, finely minced (approx. 2 heaping Tbsp.)

  • 2 ea. cloves of garlic, finely minced

  • 2 cups marinated artichoke hearts, drained and chopped

  • 2 Tbsp. fresh lemon juice

  • 8 oz. cream cheese, at room temp

  • ½ cup sour cream

  • ¼ cup mayonnaise

  • ¾ cup Parmesan cheese, grated

  • 1 tsp. Tabasco sauce

  • ½ tsp. red pepper flakes

  • ¼ tsp. ground nutmeg

  • TT salt and pepper


  1. Cook/drain/chop spinach and set aside.

  2. At a medium heat, add oil to cover bottom of the pan. When oil is hot, add onions and cook until translucent. Add garlic and continue to cook for 2-3 min.

  3. In a stand mixer, add onion mix, artichoke hearts, lemon juice, sour cream, cream cheese, mayonnaise, parmesan cheese, nutmeg, red pepper flakes, and tabasco sauce. Mix until creamy

  4. Stir in spinach. Add salt and pepper to taste.

  5. Spray baking dish with non-stick spray. Pour mixture into dish and bake at 350 degrees for 20 min. uncovered


The Best Game Day Wings


  • Party wings (medium – jumbo size)

  • TT Kosher salt

  • TT Ground pepper

  • TT Paprika

  • TT Garlic powder

  • TT Onion powder

  • TT Cajun seasoning

  • Frying Oil

  • Wing sauce – see below for recipe


  1. Pre-heat oven to 375 degrees.

  2. Rinse raw wings and pat dry. On a sheet tray lay wings flat. Season with salt, pepper, paprika, garlic powder, onion powder, and Cajun seasoning. Flip and season other side making sure all wings get seasoning.

  3. Bake wings for about 15 min in the oven.

  4. While wings are baking heat oil for frying to 350 degrees.

  5. Remove wings from oven and let cool slightly.

  6. Once slightly cooled, without over filling your frying vessel add baked wings to frying oil. Fry until Crispy. This stage may be done in batches to achieve the perfect golden brown crispy wings.

  7. Drain wings on a cooling rack for plain wings, toss in sauce for flavor.

For Wing sauce:

Mild: ½ cup franks red hot; 1/3 cup melted butter; 2 Tbsp. ranch dressing

Hot: add cayenne pepper, crushed red pepper flakes, and white vinegar

Whisk ingredients together and bring to boil, soon as bubbles form turn off and sauce is ready.



Buffalo Chicken Wontons


  • 1 Pack wonton wrappers

  • Cream cheese

  • Frank’s Red Hot

  • About 1 cup seasoned cooked chicken (preference: shredded, cubed, or ground)

  • ½ bunch of green onions  

  • 1 egg + 1 tsp. (water for egg wash)


  1. In a medium bowl, mix cream cheese with Frank’s Red Hot, chopped green onion, and the cooled cooked chicken.

  2. Combine egg and water for egg wash

  3. Scoop a portion of cream cheese mix onto corner of the wonton brushing all edges with egg wash. Roll the filled corner over until wonton is the only thing that is seen, egg wash bottom two corners of the now formed triangle. Pinch these corners together. Set aside to fry.

  4. Fry at 340 degrees until golden brown.

  5. Serve with choice of dipping sauce.

*** If desired add some Monterey jack or pepper jack cheese to the cream cheese mixture.

**** To prevent wontons from drying out cover with a damp towel.





Chef Vance Slocum Follow on Instagram at Instagram.com/appliancechef

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  • Suzi

    Thank You!!!!!!!
    My daughter and I had such an awesome day. Chef Vance… you have taught us some great tips in the Kitchen.
    This will not be the last of us!
    GREAT JOB MRS. Gs and WPST :)