In a medium saucepan over low heat, melt 4 tbsp butter. Add 1 cup hot sauce and stir until combined and warmed. Add shredded rotisserie chicken (6 cups) and toss to coat. Cook, stirring occasionally, 4–5 minutes until chicken is warmed through. Remove from heat and season with 1 tsp salt and 1/2 tsp black pepper. Fold in 1 cup ranch dressing, 1 cup finely diced celery, and 1 cup sliced green onions; mix until evenly combined.

Toast buns and assemble

Preheat oven to 350°F (175°C). Split 24 mini slider buns and brush cut sides with 2 tbsp melted butter. Place buns cut-side up on a baking sheet and toast in oven 5–7 minutes until lightly golden. Spoon about 1/4 cup of the buffalo chicken mixture onto each bottom bun (should fill 10–12 sliders comfortably; remaining can be used as extra). Place tops on sliders and keep warm in the oven on the lowest rack for up to 10 minutes before serving.

Loaded Nacho Platter

Cook the beef

Preheat a large skillet over medium-high heat and add 1 tbsp vegetable oil. Add 2 lbs ground beef, breaking it up with a spatula. Cook until browned, about 7–9 minutes. Drain excess fat if necessary. Sprinkle 3 tbsp taco seasoning and 1/2 tsp salt over the beef, add 1/4 cup water, stir, and simmer 2–3 minutes until seasoning is absorbed. Remove from heat and set aside.

Assemble and melt nachos

Preheat oven to 375°F (190°C). On two large baking sheets or one large sheet (lined with foil for easy cleanup), spread 18 cups tortilla chips in an even layer. Evenly distribute half the shredded cheddar (2 cups) and half the monterey jack (1 cup), then evenly sprinkle the seasoned ground beef and 1 cup drained black beans. Top with remaining cheeses. Bake 8–10 minutes until cheese is fully melted and bubbling. Remove from oven and immediately top with 1/2 cup pickled jalapeños and 1/2 cup sliced green onions.

Finish and serve

Spoon 2 cups pico de gallo and 1 cup sour cream in small bowls for serving (or dollop on the nachos). Garnish with fresh jalapeño slices as desired. Serve hot; provide extra napkins for guests.

Loaded Potato Skins

Bake potatoes

Preheat oven to 400°F (200°C). Scrub 6 medium russet potatoes, dry, and rub with 2 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper. Place directly on the oven rack or on a baking sheet and bake 45–55 minutes until skins are crisp and insides are tender when pierced with a fork. Remove and let cool slightly until they can be handled.

Scoop and fill

Cut each potato in half lengthwise. Use a spoon to scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin to keep structure. Brush the inside of skins with a little olive oil if desired and return to a baking sheet, bake 10 minutes more to crisp. Fill each skin with shredded cheddar (about 2 cups evenly distributed) and cooked crumbled bacon (12 strips crumbled over all). Return to oven 5–7 minutes until cheese is melted and bubbly.

Garnish and serve

Top potato skins with 1 cup sour cream (served in small dollops or a side bowl) and 3/4 cup sliced green onions. Serve hot as a finger-food station alongside other items.

Vegetable Platter & Dips

Wash and dry baby carrots, cucumber rounds, cherry tomatoes, and broccoli florets. Arrange vegetables attractively on a large platter or tray. Place 1.5 cups hummus and 1.5 cups ranch dip in small bowls and set them in the center or at one end of the platter for easy dipping. Keep refrigerated until service; remove 15 minutes before serving to take the chill off.

Drinks (Make-Ahead Pitcher)

In a large pitcher combine 1.5 liters lemonade and 1.5 liters iced tea to make an Arnold Palmer-style drink. Add 1 cup fresh lemon slices and 12 mint sprigs. Refrigerate until ready to serve. When serving, add 8 cups ice to the pitcher or to individual glasses. Stir gently and serve cold.