Thursday, April 24, 2008
Buffalo Chicken Dip
INGREDIENTS:
8 oz. pkg. cream cheese
1/2 cup blue cheese or ranch salad dressing
1/2 cup Hot Sauce or Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cups shredded cooked chicken
DIRECTIONS: 2 different ways
1st Way
HEAT oven to 350°F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 min. to soften. WHISK in salad dressing, Frank's RedHot Sauce and cheese until smooth. Stir in chicken. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
2nd Way (my favorite way)
Mix hot sauce with chicken while your cooking it. Layer the chicken mixture into a 9 x 13 casserole dish. Melt cream cheese in a saucepan over medium-low heat. Reduce heat & add blue cheese dressing. Stir together quickly so it doesn't scorch! Pour cream cheese mixture over chicken. Bake for 20 minutes or until bubbly, then add your mozzarella cheese & blue cheese. Yes, I said both. From time to time I'll use both if I have both. Bake 15-20 more minutes or until cheese is melted. Serve with celery! Crackers or chips will work too...
I think this dip is best served warm either way you decide to prepare it It just isn't as good cold...
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Buffalo Chicken Penne Pasta
1 lb penne pasta
1 tbsp paprika
1/2 tbsp each salt, garlic powder, and pepper
1 lb chicken breasts, cut into strips or cubes
vegetable oil or olive oil
Buffalo Wing Sauce or Hot Sauce (to your taste, I use about 1/2 bottle)
1 cup diced celery
1/2 cup red onion, diced
1 cup mayo
1/2 cup blue cheese dressing (or ranch, I've used both)
3/4 cup milk
Cook pasta according to directions. While pasta is cooking, prepare chicken with spices and cook in oil. Add hot sauce and saute with chicken. When chicken is mostly cooked; add onion, celery, and saute until chicken is fully cooked. Combine mayo, dressing, and milk in medium bowl. Add to skillet. Toss with pasta.
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1 tbsp paprika
1/2 tbsp each salt, garlic powder, and pepper
1 lb chicken breasts, cut into strips or cubes
vegetable oil or olive oil
Buffalo Wing Sauce or Hot Sauce (to your taste, I use about 1/2 bottle)
1 cup diced celery
1/2 cup red onion, diced
1 cup mayo
1/2 cup blue cheese dressing (or ranch, I've used both)
3/4 cup milk
Cook pasta according to directions. While pasta is cooking, prepare chicken with spices and cook in oil. Add hot sauce and saute with chicken. When chicken is mostly cooked; add onion, celery, and saute until chicken is fully cooked. Combine mayo, dressing, and milk in medium bowl. Add to skillet. Toss with pasta.
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Buffalo Chicken Pizza
INGREDIENTS3 skinless, boneless chicken breast halves - cooked and shredded
2 tablespoons butter, melted
1 (2 ounce) bottle hot sauce
1 (8 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust (I like Boboli Thick Crust)
1 (8 ounce) package shredded mozzarella cheese or cheddar
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.
Buffalo Chicken Soup
I love Buffalo Chicken, Give me wings, pizza, dip, salads...anything with that tangy flavor! I ran across several recipes today and I thought you all might enjoy them too.
6 cups milk
3 (10 3/4 oz) cans cream of chicken, celery or mushroom soup (any combo of three will do, I use 2 chicken & 1 celery)
3 cups cooked chicken
1 cup sour cream
1/2 cup ranch dressing or blue cheese dressing
1/2 cup hot sauce, adjust to your taste (Frank's Buffalo Wing Sauce is my favorite)
Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.
Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.
Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.
Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.
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Slow Cooking Thursday - Fajita Stew
It's Slow Cooker Thursday again! Please stop by Sandra's blog Diary of a Stay at Home Mom to check out all the other participants recipes!
I love cooking in my slow cooker. I like no brainer throw it all in the pot recipes! I like coming home from work at 6 or 6:30 and smelling the food already done. All I have to do then is set the table... Simple, Easy! Luv it! Today's recipe comes from my love of Mexican food. I am always up for spicy food.
Ingredients:
2 1/2 lbs boneless beef top round steak
1 onion, chopped
2 cloves garlic, minced
14 oz can diced tomatoes, undrained
1 oz envelope of fajita seasoning mix
1 red bell pepper, cut into 1" pieces
1 green bell pepper, cut into 1" pieces
1/4 cup flour
1/4 cup water
Preparation:
Trim excess fat from beef and cut into 2" pieces. Combine with onion in a 3-4 quart slow cooker. Mix together fajita seasoning mix and undrained tomatoes and pour over beef. Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender. Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice or hot couscous. 8 servings
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I love cooking in my slow cooker. I like no brainer throw it all in the pot recipes! I like coming home from work at 6 or 6:30 and smelling the food already done. All I have to do then is set the table... Simple, Easy! Luv it! Today's recipe comes from my love of Mexican food. I am always up for spicy food.
Ingredients:
2 1/2 lbs boneless beef top round steak
1 onion, chopped
2 cloves garlic, minced
14 oz can diced tomatoes, undrained
1 oz envelope of fajita seasoning mix
1 red bell pepper, cut into 1" pieces
1 green bell pepper, cut into 1" pieces
1/4 cup flour
1/4 cup water
Preparation:
Trim excess fat from beef and cut into 2" pieces. Combine with onion in a 3-4 quart slow cooker. Mix together fajita seasoning mix and undrained tomatoes and pour over beef. Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender. Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice or hot couscous. 8 servings
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Monday, April 21, 2008
Tiramisu
6 eggs, separated
1 cup sugar
2 (8oz) packages cream cheese
1/2 cup sour cream
1 pint whipping cream
2 teaspoons rum extract
2 teaspoons vanilla extract
Expresso, 3 teaspoons instant coffee in 1 cup water
2 package lady fingers
1 square semi-sweet chocolate
cocoa powder
1. Beat 6 egg yolks until light colored. Add 1 cup sugar. Mix with hand or portable mixer. Place bowl in pan of simmering water, but not touching pan. (I used a small metal rack) Cook 8 minutes beating constantly.
2. Mascarpone cheese substitute: Beat 2 package cream cheese, 1/2 cup sour cream, and 4 tablespoons whipping cream until blended and fluffy.
3. Add egg yolk/sugar mixture to cheese mixture, beating well.
4. In chilled bowl, whip remaining cream until stiff peaks form. Add rum, vanilla, 2 tablespoons expresso mixture.
5. Fold into egg/cheese mixture.
6. Beat egg whites to stiff peaks.
7. Add half of egg whites to egg/cheese mixture until blended.
8. Add remaining egg whites mix until blended.
9. Line bottom of 6qt. serving bowl with lady fingers. Brush expresso on top.
10. Layer half of cheese mixture over lady fingers.
11. Grate 1 square chocolate on top.
12. Arrange another layer of lady fingers on top. Brush with expresso.
13. Spread remaining whipping cream on top.
14. Use strainer to heavily dust top with cocoa.
15. Refrigerate at least 4 hours, up to 1 day before serving.
1 cup sugar
2 (8oz) packages cream cheese
1/2 cup sour cream
1 pint whipping cream
2 teaspoons rum extract
2 teaspoons vanilla extract
Expresso, 3 teaspoons instant coffee in 1 cup water
2 package lady fingers
1 square semi-sweet chocolate
cocoa powder
1. Beat 6 egg yolks until light colored. Add 1 cup sugar. Mix with hand or portable mixer. Place bowl in pan of simmering water, but not touching pan. (I used a small metal rack) Cook 8 minutes beating constantly.
2. Mascarpone cheese substitute: Beat 2 package cream cheese, 1/2 cup sour cream, and 4 tablespoons whipping cream until blended and fluffy.
3. Add egg yolk/sugar mixture to cheese mixture, beating well.
4. In chilled bowl, whip remaining cream until stiff peaks form. Add rum, vanilla, 2 tablespoons expresso mixture.
5. Fold into egg/cheese mixture.
6. Beat egg whites to stiff peaks.
7. Add half of egg whites to egg/cheese mixture until blended.
8. Add remaining egg whites mix until blended.
9. Line bottom of 6qt. serving bowl with lady fingers. Brush expresso on top.
10. Layer half of cheese mixture over lady fingers.
11. Grate 1 square chocolate on top.
12. Arrange another layer of lady fingers on top. Brush with expresso.
13. Spread remaining whipping cream on top.
14. Use strainer to heavily dust top with cocoa.
15. Refrigerate at least 4 hours, up to 1 day before serving.
Brownie Caramel Cheesecake
1 (10.25 oz) package brownie mix
1 egg
1/4 cup vegetable oil
2 tablespoons cold water
1 (14oz) package individually wrapped caramels
1 (5oz) can evaporated milk
2 packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/3 cup chocolate fudge topping
1. Preheat oven 350 degrees
2. Grease the bottom and sides of a 9" springform pan
3. In a small bowl, mix together brownie mix, 1 egg, oil, and water. Spread into the prepared pan.
4. Bake in the preheated oven for 25 minutes. Cool 10 minutes
5. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture and pour the remainder over the warm, baked brownie crust.
6. In a large bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth.
7. Add eggs, one at a time, beating well after each addition.
8. Pour cream cheese mixture over caramel mixture.
9. Bake cheesecake for 40 minutes.
10. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge and remove the rim of the pan.
11. Heat reserved caramel mixture. Then take caramel and chocolate topping and drizzle over cheesecake to make a lattice pattern.
Yield 12 servings.
1 egg
1/4 cup vegetable oil
2 tablespoons cold water
1 (14oz) package individually wrapped caramels
1 (5oz) can evaporated milk
2 packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/3 cup chocolate fudge topping
1. Preheat oven 350 degrees
2. Grease the bottom and sides of a 9" springform pan
3. In a small bowl, mix together brownie mix, 1 egg, oil, and water. Spread into the prepared pan.
4. Bake in the preheated oven for 25 minutes. Cool 10 minutes
5. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture and pour the remainder over the warm, baked brownie crust.
6. In a large bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth.
7. Add eggs, one at a time, beating well after each addition.
8. Pour cream cheese mixture over caramel mixture.
9. Bake cheesecake for 40 minutes.
10. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge and remove the rim of the pan.
11. Heat reserved caramel mixture. Then take caramel and chocolate topping and drizzle over cheesecake to make a lattice pattern.
Yield 12 servings.
Thursday, April 10, 2008
Slow Cooking Thursday - Homemade Potato Soup
I would love to have some good homemade potato soup since I am sick today! Of course, I didn't put this in the crockpot this morning, but I do have some in the freezer from the last time I made it. So, I'll be having a bowl of this for supper tonight. I may even make a pan of cornbread to go with it! For more great Slow Cooker Recipes visit Sandra at Diary of a Stay at Home Mom.8 large potatoes, cubed
1 cup chopped onions
2 tablespoons butter or margarine
2 chicken bouillon cubes
2 tablespoons dry parsley flakes
6 cups water
2 cup milk
1/2 cup flour, mixed with water
Preparation:
Place potatoes, onions, butter, bouillon, parsley flakes and water in the slow cooker. Cook all day on low. About 1/2 hour before serving; add milk and flour mixture. After the soup thickens it is ready to serve.
Note: Sometimes I'll add 1/2 block of Velveeta cheese and sour cream when I'm adding the milk and flour mixture for a loaded potato soup! You can even garnish with bacon & chives.
Friday, April 4, 2008
Overnight French Toast Bake with Berry Topping
French Toast Bake
12 cups cubed (1 inch) soft French bread (about 13oz)
8 eggs
3 cups half and half
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons vanilla
Berry Topping
1 cup sugar
1 tablespoon cornstarch
1/4 cup orange juice
1 bag (12oz) frozen unsweetened mixed berries
3 cups fresh strawberries, cut into quarters
Directions:
1. Spray bottom and sides of 13x9 inch glass baking dish with cooking spray. Place bread cubes in baking dish. In large bowl, beat eggs, half and half, 1/4 cup sugar, the cinnamon, salt, and vanilla with wire whisk until smooth; pour over bread cubes. Cover tightly; refrigerate at least 4 hours but no longer than 24 hours.
2. Heat oven to 400F. Uncover dish; bake 25 to 35 minutes or until golden brown and knife inserted in center comes out clean
3. Meanwhile, in 2 quart saucepan, stir together 1 cup sugar and the cornstarch. Stir in orange juice until smooth. Stir in mixed berries. Heat to boiling over medium heat, stirring constantly. Cook about 6 minutes, stirring constantly, until topping is slightly thickened. Remove from heat.
4. Just before serving, stir strawberries into topping. Serve warm over French toast bake.
12 cups cubed (1 inch) soft French bread (about 13oz)
8 eggs
3 cups half and half
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons vanilla
Berry Topping
1 cup sugar
1 tablespoon cornstarch
1/4 cup orange juice
1 bag (12oz) frozen unsweetened mixed berries
3 cups fresh strawberries, cut into quarters
Directions:
1. Spray bottom and sides of 13x9 inch glass baking dish with cooking spray. Place bread cubes in baking dish. In large bowl, beat eggs, half and half, 1/4 cup sugar, the cinnamon, salt, and vanilla with wire whisk until smooth; pour over bread cubes. Cover tightly; refrigerate at least 4 hours but no longer than 24 hours.
2. Heat oven to 400F. Uncover dish; bake 25 to 35 minutes or until golden brown and knife inserted in center comes out clean
3. Meanwhile, in 2 quart saucepan, stir together 1 cup sugar and the cornstarch. Stir in orange juice until smooth. Stir in mixed berries. Heat to boiling over medium heat, stirring constantly. Cook about 6 minutes, stirring constantly, until topping is slightly thickened. Remove from heat.
4. Just before serving, stir strawberries into topping. Serve warm over French toast bake.
Thursday, April 3, 2008
Slow Cooking Thursday - Cranberry Chicken
Slow Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom. Head on over there for more delicious recipes.I lost 25lbs last fall by changing my eating habits. Eating more fruits and vegetables, lean meats, and only low-fat starchs. Well, I couldn't make it through the Holidays eating healthy, and I have gone back to all my old eating habits. I've decided that I just can't take it anymore. Being the procrastinator that I am Starting Monday I am going to go back to eating healthy! I am starting today with a recipe that I make when I'm eating healthy!! I hope everyone enjoys.
Ingredients:
8 (6 or 8 oz) boneless, skinless chicken breasts
1 (16 oz) can cranberry sauce (low-sugar as possible)
1 can water
2 tbsp dried minced onion
1 tsp garlic powder
½ tsp onion powder
1 tsp low-sodium beef bouillon Fresh black pepper
½ tsp Morton Lite Salt®
Preparation: Mix together cranberry sauce, seasonings, and water. Place in bottom of a crock pot. Top with chicken. Cover and cook on low for 6 to 8 hours.
Makes: 8 servings
Serving size: 1 chicken breast
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