Saturday, October 29, 2011

Buffalo Chicken Dip

What you need:
2 (10 ounce) cans chunk chicken, drained

2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce, such as Franks® Red Hot®
1 1/2 cups shredded Cheddar cheese

What to do:
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with french bread.

**This is not my fave Buffalo Chicken Dip recipe, but it is one I use all the time.  My fave one is a recipe of a friend of mine and I have honestly never asked for it, and I'm not sure if she would share.  This one is really good though.  Promise.

Pizza Dip

What you need:
1 pkg (8 oz) cream cheese, softened

1 t Italian seasoning
1 C shredded mozzarella cheese
¾ C fresh grated Parmesan cheese
1 can (8 oz) pizza sauce

Additional toppings per personal preference (pepperoni, bell pepper, olives, etc)


What to do:
Preheat oven to 350. Combine cream cheese and seasoning, and spread on bottom of 9” baking dish. Combine mozzarella and Parmesan cheeses; spread ½ of this mixture onto the cream cheese. Top with pizza sauce-and spread evenly. Sprinkle with remaining cheese mixture. Bake 15-20 minutes (until cheese has melted). Top with desired topping. Serve with cut up French bread.



Taco Dip

What you need:
1 can (16 oz) refried beans
1 pkg (8 oz) cream cheese (softened)
1 C sour cream
2 T taco seasoning mix
2 garlic cloves, pressed
½ C black olives, chopped
2 T fresh cilantro
¼ C thinly sliced green onion
1 medium tomato, chopped


What to do:
Preheat oven to 350. Spread beans over bottom of 9” baking dish. Combine cream cheese, sour cream, taco seasoning, and pressed garlic. Mix well. Spread over the beans. Top with shredded cheese. Bake for 15-20 minutes (until the cheese has melted). Top with tomato, onions, olives, and cilantro. Serve with tortilla chips.



Appetizers!

Get ready for some appetizers!  It is football season, after all, and what goes better with football than some tasty appetizers!?!?!  I'm hoping to post several on here, and maybe some other of our contributors will join me.

Sunday, October 16, 2011

Amazing Food Blog

I've never claimed to be a chef, nor have any of the other "authors" on this blog.  However, this blog, How Sweet It Is, puts ours to shame!  The pictures are amazing (something we never incorporate) and the recipes are different and sound amazing.  I cannot wait to try this recipe. Do you have any other food blogs you love?  Please share them with us.  We're always looking for more yummy goodness!  And, if you have any recipes you'd like to share with our (small) reader list and followers, let me know.  I'd love to have new, fresh ideas on here and more authors.  We've been slacking lately, we'll all admit that.  One of our authors is a teacher and is very busy during the school year, and another is in school working on her EdD.  Slackers.

I also need to thank Bottled Beauty for the link to How Sweet It Is!  She also has great recipes, food pictures, and menus on her blog.

Saturday, October 15, 2011

Swiss-Bacon BBQ Chicken

It's been a long time since any of us "cooks" have posted, so I thought I'd start us back up with an easy fall crock pot recipe.  We tried this one just a few days ago, and everyone ate it.  You have to like BBQ sauce, however.

Ingredients:
4-6 chicken breasts
1 (28 oz) bottle of your fave BBQ sauce
6 slices of swiss cheese
6 crispy cooked strips of bacon

What to do:
Put chicken in crock pot and cover with BBQ sauce.  Cook on low for 8 hours.  Top each chicken breast with a strip (or two) of bacon.  I broke each piece in half and placed them side-by-side on top.  Then top with a slice of swiss cheese.  Cook on high for 15-30 minutes until cheese is melted.  Serve with a side dish of rice or pasta and enjoy.

Hubby's addition: He would prefer more bacon and swiss.  I would have to agree on the bacon part, but of course, I could eat bacon for every meal...