Buffalo Chicken Dip

I first had this dip at a party about two years ago and instantly became a fan.  I love the combination of the cheese, chicken and just enough spice to keep it interesting.  This is my version of this popular dip.

• 2 cups shredded chicken breast
• 1 1/2 - 2 packages of lite cream cheese, room temp
• 1 cup of ranch, any variety works I like Hidden Valley Lite
• 1/2 - 3/4 cup of Franks Hot Sauce
• 1 1/2 - 2 cups of cheddar cheese or taco style cheese

Heat the chicken and hot sauce until heated through, stir in the cream cheese and ranch dressing.  Cook over low heat until well mixed. Add in half of the cheese and then pour into either a slow cooker on low or into a baking dish lightly sprayed with cooking spray.  Sprinkle with the remaining cheese.  If baking I usually put it in at 350 for approx 15 minutes or until the cheese is melted.  Serve with tortilla chips, I prefer the scoops.

Chicken Enchilada Quesadillas

Lately I have been buying the rotisserie chickens at the grocery store (partly because they are super good/easy but also because they're cheaper than buying a raw whole chicken....backwards I know) and like may of my fellow chicken eaters I have been trying to make some new and exciting recipes.  I love a simple chicken and cheese enchilada so I always have a can of sauce in the pantry.  Lately I've been turning just about everything into some type of a quesadilla so it only seems natural to marry the two together.  For this I use my electric griddle, that's right putting that wedding present to good use (and for more than just pancakes or french toast).  Here's everything I use....

• approx 1 rotisserie chicken picked apart, skin removed and shredded (see my tip for this later)
• taco cheese - your favorite brand but I like Crystal Farms
• 1 of the bigger cans of mild enchilada sauce or 2 smaller ones
• burrito size flour tortillas
• small amount of butter just to put on the griddle while cooking
• and extra ingredients you might want to add such as onions or peppers

After I pick my chicken apart I throw it in my trusted Kitchenaid mixer with the flat blade attached, start it on slow and go up to medium speed for approx 30 seconds and you will have perfectly shredded chicken.  Not if you have cooked frozen chicken simply throw it in the microwave for about 30-45 seconds until it is just warm and toss it in the mixer.  I saw this tip on Pinterest a while back and tried it......I will never, never ever, use a fork to shred chicken.  Serious this works wonders and is good for beef and pork too.  Just a not the meat has to be warm for it to work.  

Now take the chicken and put it in a sauce pot, pour in your sauce and let it simmer for a little bit...usually about 15 minutes.  I store mine in a container and just take out what I need from the fridge.  There meat is done.

Put a small amount of butter on the griddle, about 1/2 tbsp or so and let it melt, place your tortilla on that.  I use 1/4 cup of cheese per a quesadilla and sprinkle it on the entire tortilla.  Then take your meat and put it on just one side, roughly 1/3 cup of the meat but more or less to your liking.  After a few minutes fold over the tortilla to for the quesadilla and flip it one more time during the cooking time until both sides are golden brown.  Feel free to add your other favorite toppings on top of the meat.  

This is my favorite enchilada sauce but feel free to use your sauce of choice :)

Pizza Pie

My mom used to make this for us growing up and I have continued to make it to this day.  It is simple, cheap, quick and good.

• 3/4 to 1 pound of ground beef
• 2 cups of pizza cheese
• 1 jar of pizza sauce (about 1 1/2 cups)
• 1 tube of crescent rolls

Heat the oven to about 375 and start to brown the beef on the stove top.  Spray a pie pan with cooking spray and put the crescent rolls in the pan, you will have to rip and piece them back together to cover the whole pan but trust me one roll will do it.  *Make sure the dough come up to the top on the pan, like a normal pie crust as this will make serving and clean up much easier*  Place the pan in the oven and bake for about 5-7 minutes, you want the dough to be about 3/4 of the way cooked.  Drain the grease from the beef and mix in for pizza sauce.  This is my favorite store bought sauce for this recipe

Pour the meat and sauce mixture into the pie pan and cover with the cheese.  Place it back in the oven for about 10 minutes or until the cheese is melted.  *You may want to place the pie pan on a foil lined cookie try in case the sauce escapes a little, plus it will make removing it from the oven easier*  Let the pie set for about 5-10 minutes and serve.  

Add in some of your favorite pizza toppings too for a personal flare but if you do you may want to decrease the ground beef to 1/2-3/4 of a cup so there is plenty of room in the 'crust' for all of your toppings.  And a bonus is this reheats very well for tomorrows lunch!

Easy Cheesy Queso Dip

I have always made my queso this way and it could not be easier.  First off there are only 2 things that you need to buy, a block of Velveeta cheese and a jar of mild salsa.  I start by melting the cheese, microwave, stove top or as I usually do it for a party in a crock pot.  Cut up the cheese in to 1 inch squares for a faster and more even melt, stir it occasionally to prevent burning.  While the cheese is melting I pour the salsa into a blender (I use my ninja) and grind it up.  My personal fave is to have no chunks from the salsa so that is how far I blend mine.  Then simply pour it over the cheese and mix together, it's a crowd favorite.  *If I am making it in the crock pot I do not let the cheese melt all the way, I just pour everything in there together and mix it up a bit.  If you'd really like to get fancy there is another option too....brown up 1 pound of pork sausage, drain off the grease and stir it in for an extra hearty queso dip :)

Porcupine Meatballs

Porcupine Meatballs

• 
  
• 1 lb lean ground beef
• 1 dash pepper
• 1 teaspoon minced dried onions
• 1 egg
• 1/2 cup water
• 1 (10 3/4 ounce) can condensed tomato soup
• 1/4 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/4 cup long grain rice
• 1 tablespoon dried parsley flakes
• 1/8 cup Parmesan cheese (plus more for topping of course)
• 
  
• In medium bowl, beat egg.
• Add 1/4 cup tomato soup, uncooked rice, parsley flakes, cheese, dried onion, salt and pepper. Mix well. Add ground beef and using your hands, mix well again.  Shape into 1 to 1 1/2 -inch meatballs. Place meatballs in a skillet.  Mix remaining soup with the water.  Add Worcestershire sauce and combine now pour soup mixture over the meatballs.  Cook without stirring until mixture starts to boil.  Turn heat to low.  Cover and cook for 40 minutes, stirring occasionally.

Party Potatoes

Party Potatoes

1 bag of diced, frozen potato hashbrowns
1 can or cream of chicken soup
1 stick of butter
2 cups shredded cheese (I use a combo of american and cheddar)
8oz sour cream
salt and pepper to taste

Preheat the oven to 375 degrees. Melt the butter. In a bowl mix together the sour cream and soup mix, I also add some salt and pepper at this point. Grease a 13x9 pan and pour the potatoes in it, pour the melted butter over the potatoes and stir them a bit to evenly coat them. Spread the sour cream/soup mixture over the potatoes and then top with about 1 1/2 cups of your cheese. Bake for 30 minutes covered with tin foil and then I stir it and put it back in the oven, uncovered, for about 20-30 minutes. Take out, top with the remaining cheese and serve.

*I will mix this ahead of time and store it in the fridge then shorten the cooking time by about 15 minutes, you can also thaw the potatoes overnight to shorten the cooking time.*

Stir in ideas: diced ham, crisp bacon, onion, sweet corn...I usually just leave it plain.

Homemade "Twix" Bars

"Twix" Bars

1 (16 oz) package of Club Crackers
1 cup graham cracker crumbs
3/4 cup brown sugar
1/2 cup sugar
1/3 cup milk
1/2 cup oleo
2/3 cup peanut butter
1 cup chocolate chips

Place a layer of the club crackers on the bottom of a greased 9x13 pan. In a sauce pan over low heat combine graham cracker crumbs, brown sugar, sugar, milk and oleo. Let boil for 5 minutes and then pour the mixture over the crackers, add a second layer of crackers on top of the mixture. Melt the chocolate chips and peanut butter together in either the microwave or in a double boiler, stirring often until smooth. Pour the chocolate mixture over the top layer of crackers, refrigerate and then cut into bars.