Buffalo Chicken Dip

Ingredients


8 oz. pkg. cream cheese
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cups shredded cooked chicken


DIRECTIONS:

1. HEAT oven to 350°F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 min. to soften.
2. WHISK in salad dressing, Frank's RedHot Sauce and cheese until smooth. Stir in chicken.
3. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Servings: 3 cups dip | Prep Time: 5 min. | Cook Time: 20 min. |


Tip: For a party buffet table, keep this dip hot in a small crock pot or fondue pot.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

*This recipe is from Franks Red Hot Sauce

*My family loves this dip! They give it 5 stars!

Light Wheat Rolls

I love homemade bread and rolls and this one isn't that difficult. It makes alot, but we eat them for breakfast, lunch and dinner. Enjoy!

Prep Time: 30 Minutes
Cook Time: 15 Minutes
Ready In: 3 Hours 5 Minutes
Yields: 2 Dozen

Ingredients

2 package active dry yeast (0.25 ounce packages)
1 3/4 cups warm water (110 degrees F/45 degrees C)
1/2 cup sugar
1 teaspoon salt
1/4 cup butter melted and cooled
1 egg beaten
2 1/4 cups whole wheat flour
2 1/2 cups all-purpose flour
1/4 cup butter melted

Instructions
1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. (I often just pull into 24 rolls and bake them on a cookie sheet instead) Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Spicy beef wraps with peanut sauce

Well, I never really took measurements when making this recipe.  I'll attempt to guess the amount, but you might need to make some adjustments.  If I can get it right this is AMAZING :)

Serves 6 to 8.

Difficulty: Moderate.

Prep: 20 minutes

Cook: 20 minutes

Spicy Beef

1.5 lbs ground beef, ground turkey will give this a different flavor.

1/4 c. Soy sauce

1 t. Fish sauce

2 T. Worchestire sauce

1/2 t. Sesame oil

1/2 can Beef stock

To taste, we like 1 T. Sriracha HOT Chili Sauce, clear with green cap

3 good size cloves Minced garlic

Sprinkle Red pepper flakes

1/4 t. Chili powder

 1/4 t. Ground ginger

Brown beef in large pan.  Add all ingredients and simmer until thickened.  Like I said, I never took measurements so keep tasting until it reaches the flavor and spice you like.  I think this is pretty close to the measurements I used.

Peanut Sauce

2 T. olive oil

1 med. onion finely chopped

1/4 c. finely chopped red pepper

1/2 c. chunky peanut butter

1/4 c. (or less if you don't like spicy) Sriracha HOT chili sauce

1/2t. cayenne pepper

1 c. water

1 clove minced garlic

pinch cumin

squeeze lime

Heat olive oil in over medium heat in pan.  Add chopped onion and red pepper.  Cook until translucent. Add garlic and cook for 30 seconds. Reduce heat and stir in peanut butter, cook until melted.  Gradually stir in water until it peanut butter thins, don't use all the water yet.  Add in the rest of the ingredients, stir to incorporate.  Keep adding water as the sauce thickens.  You might need more peanut butter depending on how spicy you want this to be.  Add more peanut butter and water as needed.

Serves in flour tortilla, with chopped cucumber (helps with the heat), lettuce, fresh basil & mint leaves.

Homemade Salsa

This is a recipe I got from a dear friend here named Joy. It is our favorite Salsa recipe and so easy and cheap to make!

In food processor blend:
28 oz. can diced tomatoes into smaller pieces, but not puree. Pour into a bowl.
Add:
1/2 - 3/4 cup finely diced onion (I prefer sweet like Vidalia or Spanish, but I've also used yellow or white)
1/3 - 1/2 cup finely chopped cilantro ( I buy a bunch at Wal-mart and use approx. 1/2 of the leaves for one can of tomatoes) Note: it is not necessary to pick all the leaves off the stems, just chop a good bunch off the top leaving the majority of the stems on the bottom.
3-4 finely diced jalapenos (If you don't want it hot, use 3 and remove all the seeds, if you want it hotter, use 4 and add as many of the seeds as you like)
Season liberally with salt and garlic powder, approx. 1+ tsp. each. Add about 1/4 tsp black pepper.
(I do all of this in the food processor so it is really easy!)
NOTE: When cutting the peppers, even to just to remove the seeds to put into the processor, wear rubber gloves . . . . otherwise everything you touch will be on fire!!

Hope you enjoy!

By the way, if you're making Guacamole on the same night that you are serving the salsa, it's super easy to just mash the avocados and mix in some of the salsa for a fast guacamole.

Taco Soup

Taco Soup
2 large cans of diced tomatoes
2 small cans of navy beans (can substitute any kind of beans within the same calories)
2 small cans black beans
2 cans of corn
2 packages of dry Hidden Valley Ranch Dressing
2 packages of taco seasoning
2 cups of water

You can add meat of your liking to this. Chicken is great or hamburger too! I used 4 boneless skinless chicken breasts and cubed it up. (I boiled it)
Mix above ingredients together. You can store in a bowl in your refrigerator or you can measure out 1 cup servings and place them in your freezer.
Heat to serve.

Without meat this is 1 point for a 1 cup serving.

This makes a big pot of soup. If you want less, just half the recipe.

Crock Pot Pizza

1 Box Lasagna Noodles(Break before cooking)
1lb Italian sausage(Browned & Drained)
1 pkg Pepperoni
1 Onion(Chopped)
1 Green Pepper(Chopped)
2 Jars of Spaghetti sauce
16 oz Mozz. cheese(Shredded)

Layer into crockpot - Simmer on low 4-6 hours.
Make 3 layers.

I usually use more cheese.
You an also change the Italian Sausage to Pork Sausage.

Apple Pork Chops

Prep Time: 30 minutes

Difficulty: Easy

This is one of my family's most requested recipes.

INGREDIENTS:

¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon paprika

1/8 teaspoon white pepper

6 (1/2-inch-thick) pork chops

¼ cup vegetable oil

2 medium-sized cooking apples

2 cups apple juice, divided

3 tablespoons brown sugar

½ teaspoon ground allspice

Combine first 4 ingredients in a shallow bowl; dredge pork chops in mixture. Reserve remaining flour mixture. Brown pork chops in oil in a large skillet. Arrange chops in a 13-x-9-x-2-inch baking dish.

Core unpeeled apples, and cut into rings; place on chops. Pour 1 ½ cups apple juice over apples. Combine sugar and allspice; sprinkle over apples. Bake, uncovered, at 325 degrees for 1 hour or until chops are tender.

Remove pork chops and apple slices to a serving platter, reserving pan drippings. Dissolve 1 ½ tablespoons remaining flour mixture in remaining ½ cup apple juice. Combine flour mixture and pan drippings in a saucepan; cook over medium heat until thickened, stirring constantly. Serve sauce over pork chops.

Yield: 6 servings.

Crushed Potatoes Supreme

Time to Prepare: 15 minutes

Difficulty: Easy

I give this recipe 5 stars!!!

INGREDIENTS:

15 small potatoes, unpeeled
4 bacon slices - chopped
1 Cup chopped green bell peppers
3 garlic cloves, minced
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 cup chopped green onions
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese

Boil potatoes in lightly salted water 15 minutes or until tender, drain & cool slightly - Cook bacon in a medium skillet over medium-high heat 3 minutes or until crisp. Remove bacon, saute green pepper in skillet for 4 minutes, add garlic, cook 1 minute more & turn off heat.

Place cooled potatoes on a lightly greased jelly roll pan. Using palm of hand or smooth side of a meat mallot crush potatoes enough to break them open.

Drizzle with olive oil & sprinkle w/cumin, salt & pepper. Top w/bacon, cooked bell pepper & garlic, green onions & cheeses. Broil 5 minutes or until cheese melts.

Serves 6

Bananas Foster Chimichangas

INGREDIENTS

• 3/4 cup butter
• 9 firm bananas. sliced
• 1-1/2 cups brown sugar
• 1/4 cup and 2 tablespoons spiced rum
• 6 (10 inch) flour tortillas
• 3 cups vegetable oil for frying

*****

DIRECTIONS

1. In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
2. In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.

OH MY GOSH! This was awesome & I didn't even make it as chimichangas. I made the banana sauce and served it warm over vanilla ice cream. As an accompaniment, I made cinnamon crisps by cutting flour tortillas into triangles, spraying them with butter and dipping them in cinnamon/sugar. Then, I baked them for about 5 minutes at 400 degrees. I made this for our Dinner Club and it was a hit!

Serves 12

Pineapple Angel Food Cake

Pineapple Angel Food Cake
This is a great recipe! My mom makes it all the time! She puts Cool Whip Free on top when she serves it.
1 box name-brand angel food cake mix
1 (20 ounce) can crushed pineapple
Preheat oven to 350 degrees F. Combine the dry cake mix and the pineapple, including juice. Mix well. Pour into a 13 x 9-inch baking dish, and bake for 30 minutes.
Yield: 12 servings
WW points: 3