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.

Buffalo Chicken Sandwiches

Okay, so this recipe I am sharing even though Peter and I were disappointed. We're hoping to get suggestions from others as to how to improve. We're not sure if the chicken was too dry or the bread was too overwhelming, or if we were just missing something.

This is what we did:

4 chicken breasts
1 jar of your favorite hot wing sauce (we used Franks)

Cook in crockpot for 4 hours on high. Take off lid and shred chicken. Continue to cook for another 2 hours on low. The chicken will soak up the very watery crockpot.

We put the chicken on Turino rolls (used for Italian Beef) and put some blue cheese dressing on the bread, and had extra in a bowl to dip the sammie in. You can also use ranch if you are not a fan of blue cheese. We had our sandwiches with fries.

So--any suggestions on how to improve this meal? I'm really wanting to like it, and love buffalo chicken...there was just something missing here.

Queso Blanco

To tie in with my taco recipe below, I will share this queso recipe that Peter has fallen in love with. For me, it's not perfect yet, but I'm trying to get it to be "that" recipe for me.

8 oz brick of Monterey Jack, thinly shredded
8 oz brick of cream cheese
1/2 C cream
2 pablano peppers, diced with seeds**
1 jalepeno pepper, diced without seeds**
1 can green chilis (not drained)
1-2 t cumin
2 T diced onion
Cilantro (optional)

Combine all in a saucepan and melt to blend together. Enjoy with chips!

**if you want this more spicy, use seeds of all peppers.
**if you want this less spicy, use no/less seeds of the peppers.