Buffalo Chicken Dip
source: Frank's Red Hot
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) chunk chicken breast in water, drained
Combine cream cheese, salad dressing, buffalo sauce, and cheese. Mix in chicken. Either bake in an oven-safe dish at 350-degrees for 20 minutes or place in small crockpot for several hours on low. Serve with celery sticks or crackers.
source: Evan Williams Cooking with Bourbon
12 oz frozen lemonade juice concentrate
6 oz frozen orange juice concentrate
2 1/2 cups brewed tea, cooled
1 cup sugar
2 cups bourbon
6 cups water
Mix ingredients together until well-blended. Place in freezer until slushy. This will go quickly, so you might want to double the recipe!
Joe actually made these all by himself while I was prepping everything for the chili!
source: The Pioneer Woman
Halve jalapenos and remove seeds and membranes. Fill with cream cheese and wrap with bacon. Bake on a pan with a rack at 375-degrees for 20-25 minutes.
I don't normally make beef chilis, so I didn't have a go-to recipe, though I had bookmarked this one a long time ago. It was delicious and had a lot of spice. I offered cheese, avocados, cilantro, green onions, sour cream, and green onions to top everyone's chili with. I doubled the recipe, which fit perfectly into my Dutch oven and fed everyone.
Paula Deen's Spicy Chili
adapted from Reservations not Required
- 1 pound lean ground chuck
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1/2 jalapeno, minced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 tablespoon fresh ground black pepper
- 2 (15-ounce) cans ranch-style beans
- 1 (15-ounce) can tomato sauce
- 1 (10-ounce) can diced tomatoes and green chiles
In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, jalapeno, garlic, chili powder, cumin, salt and pepper.Stir in beans, tomato sauce, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.