Cherry Macaroon Pie

Macaroon Cherry Pie Pastry for a single crust 9 inch pie 3 cans (14 1/2 oz each) pitted tart cherries 1 c. sugar 1/3 c. cornstarch 1/2 tsp. ground cinnamon 1/4 tsp red food coloring, optional Topping" 1 egg, slightly beaten 2 T. Milk 1 T. Butter (melted) 1/4 tsp. almond extract 1/4 c. sugar 1/8 tsp. salt 1 c. flaked coconut 1/2 c. sliced almonds Line a 9 inch deep dish pie plate with pastry. trim to 1/2 inch beyond edge of plate, flute edges. Bake 400 F for 6 minutes, set aside Drain Cherries, reserving 1 c. juice. Set cherries aside. In a large saucepan, combine sugar and cornstarch, gradually stir in cherry juice until blended. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened. Remove from the heat, stir in cinnamon and food coloring if desired. Gently fold in cherries. Pour into crust, cover edges loosely with foil. Bake at 400 degrees for 20 minutes. Meanwhile in a large bowl, combine the first 6 topping ingredients. Stir in coconut and almonds. Remove foil from pie, spoon topping over pie. Bake at 350 for 20 minutes, or until topping is lightly browned. Cool on a wire rack for 1 hour. Chill for 4 hours or overnight before serving. I use this in the deep dish 10 inch pie plate, adding one more can of cherries and a little more sugar. It makes a decadent pie.

These look so good, my hubby is a chocolate fiend. I found these on pinterest, even swiped the photo for my blog. Buckeye Brownies 19 1/2 oz. package brownie mix 2 c. powdered sugar 1/2 c. plus 6 tablespoons butter, softened and divided 8 oz. jar creamy peanut butter (yes 1 c. or 8 oz. NOT 18oz.) 6 oz. package semi-sweet chocolate chips Prepare and bake brownie mix in a greased 9x13 pan according to directions on the package. Let cool. Mix powdered sugar, 1/2 c. butter and peanut butter. Mix well and spread over cooled brownies. Chill for one hour. Melt together chocolate chips, remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Let cool; but into squares. Makes 2-3 dozen. Very rick, cut into small squares.

Pumpkin Dump Cake

Pumpkin Dump Cake Ingredients 1 15 oz can Pumpkin Puree 1 10 oz can Evaporated Milk 1 cup light brown sugar 3 eggs (slightly beaten) 3 tsp pumpkin pie spice 1 box yellow cake mix 1 cup (2 sticks) butter melted 1 cup coarsely crushed graham crackers or pecans (walnuts are good too) 1/2 cup toffee bits (optional) How to Make Preheat oven to 350 Spray a 9×13 baking pan lightly with cooking/baking spray In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine. Pour into your prepared pan. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips. Pour your melted butter evenly on top. Bake for 45-50 minutes until center is set and edges are lightly browned. Notes serve with ice cream or whipped cream

Recipe Friday March 2, 2012

I can't even begin to tell you how wonderful these are! Try them! You won't be disappointed!!!






















I have these 'pinned' on Pinterest..if you aren't doing Pinterest you are missing out! They were amazing! I took them to a potluck at work and they were a hit. Fat Tuesday Potluck, to be exact!

Fudgy Chocolate Chip Toffee Bars:

1/2 C butter, melted
2 C graham cracker crumbs (32 squares)
1 8 oz. bag toffee bits
1 roll refrigerated chocolate chip cookie dough
1 12oz. bag chocolate chips
1 14oz. can sweetened condensed milk
1 T butter
1 tsp vanilla extract

Grease 13x9 baking dish and heat oven to 350.

Have the roll of cookie dough sitting out for around 10 minutes to soften up.

In a medium mixing bowl, stir together the 1/2 cup of melted butter, 1 1/2 cups of graham cracker crumbs and 3/4 cup of toffee bits. Pour mixture into the greased pan and press evenly until mixture covers bottom of pan. Refrigerate for around 15 minutes.

In a 2 qt saucepan, heat the milk, chocolate chips and the tablespoon of butter over medium heat. Stir frequently until the chips are melted and the mixture is smooth. Remove the mixture from the heat and stir in the vanilla extract. Spread the mixture over the graham cracker crumb mixture.

In another medium mixing bowl, break up the cookie dough and stir in the remaining 1/2 cup graham cracker crumbs until blended. Crumble the mixture evenly over the chocolate layer and the sprinkle the remaining 3/4 cup toffee bits on top.

Bake for about 25-35 minutes or until it's golden brown. Cool completely before putting, probably around 2 or more hours.

NOTE: I like mine thicker, so I use the larger package of Chocolate Chip Cookie Dough, it's 30 oz. You will then have to increase your cooking time 15-20 minutes. But they are nice and thick and chewy! Just the way my husband likes them.

Recipe Friday: February 24, 2012

Southern Fried Chicken

Copied from Paula Deen's Foodnetwork

Ingredients

3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

Directions

1. In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange.
2. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning.
3. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

4. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

5. Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

6. Drain on a rack placed over a cookie sheet.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Recipe Friday Feb. 17, 2012

Homemade English Muffin Bread


5 1/2 cups warm water
3 packages yeast
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (bread flour or all purpose works just as well)

1. Mix altogether, let rise in bowl until double in bulk, then spoon into (4) well greased loaf pans.
2. Let rise in pans until dough reaches the top of the pan, and bake in 350 degree oven for 45 minutes or until golden brown.
3. 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting.

Recipe Friday Feb. 3, 2012

I'm stealing a recipe from The Pioneer Woman and her photo too, until I take a picture of my own.

Knock You Naked Brownies

1 box (18.5 Ounce) German Chocolate Cake Mix
1 cup Finely Chopped Pecans
⅓ cups Evaporated Milk
½ cups Evaporated Milk (additional)
½ cups Butter, Melted
60 whole Caramels, Unwrapped
⅓ cups Semi-Sweet Chocolate Chips
¼ cups Powdered Sugar

Directions

Preheat oven to 350 degrees.
1. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

2. Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

3. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base.

4. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

4. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours.

5. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

Recipe Friday Dec. 23, 2011 Maple Oat Scones

This recipe is one of our favorites! But it is really special to my little sis Michelle!!!

INA'S MAPLE SCONES
Makes 14

These are a perennial favorite at Ina Garten's Barefoot Contessa, a specialty-food market on Long Island, New York. The scones can be cut out ahead of time and stored in the refrigerator, wrapped in plastic, for up to two days; bake just before serving.


FOR THE SCONES

3 1/2 cups all-purpose flour, plus more for dusting

1 cup whole-wheat flour

1 cup quick-cooking oats, such as McCann's quick-cooking Irish oatmeal, plus more for sprinkling (optional)

2 tablespoons baking powder

2 tablespoons granulated sugar

2 teaspoons salt

1 pound (4 sticks) cold unsalted butter, cut into small cubes (important)

1/2 cup cold buttermilk

1/2 cup pure maple syrup

4 extra-large eggs, lightly beaten

1 extra-large egg, beaten with 1 tablespoon milk or water, for egg wash

FOR THE GLAZE

1 1/4 cups confectioners’ sugar

1/2 cup pure maple syrup

1 teaspoon pure vanilla extract

1. Preheat the oven to 400° with rack in center. In the bowl of an electric mixer fitted with the paddle attachment, combine all-purpose flour, whole-wheat flour, oats, baking powder, sugar, and salt. Blend butter in at the lowest speed, and mix until butter is in pea-size pieces. In a medium bowl, combine buttermilk, maple syrup, and 4 eggs; mix to combine. Add egg mixture to flour mixture. Mix until just blended. The dough may be sticky.

2. Place dough on a well-floured surface. Roll dough out to a 3/4- to 1-inch thickness with a well-floured rolling pin (there will be lumps of butter in dough). Cut into 3-inch rounds with a plain or fluted cutter, and place on a parchment-lined baking sheet.

3. Brush tops of scones with egg wash. Bake until tops are crisp and insides are done, 20 to 25 minutes. Remove baking sheet to wire rack to cool for 5 minutes.

4. Make the glaze: Combine confectioners’ sugar, maple syrup, and vanilla. Drizzle each cooled scone with 1 tablespoon glaze (the warmer the scones are when glazed, the thinner the glaze will be). Sprinkle with uncooked oats, if desired, and serve.

Recipe Friday: Martha Stewart Peanut Brittle

Martha Stewart Peanut Brittle


List of Ingredients

3 cups sugar
1 cup light corn syrup
4 1/2 cups salted, fresh roasted peanuts (about 1 pound, 7 ounces), skinned
4 tablespoons unsalted butter
2 teaspoons pure vanilla extract
2 teaspoons baking soda
Nonstick vegetable oil spray
Recipe
1. Coat two 12-by-17-inch baking sheets with vegetable spray.

2. In a heavy 5-quart saucepan with lid, combine sugar, corn syrup, and 1/2 cup water. Cover pot, and bring to a boil over high heat, about 5 minutes. Dissolve sugar by carefully swirling pot often over burner. Keeping lid on will prevent sugar crystals from forming; however, should crystals form, wash down sides of pot with a wet pastry brush.

3. Once steam just begins to escape from pot, remove cover and reduce heat to medium. Insert candy thermometer, and continue to boil until temperature reaches 230° (thread stage), about 1 minute.

4. Add peanuts, stirring constantly with a metal spoon until mixture reaches 300° (hard crack stage) and is a rich golden brown, 13 to 18 minutes.

5. Immediately remove from heat, and quickly add butter, vanilla, and baking soda. Stir with a metal spoon until butter melts; mixture will become foamy. Pour half of mixture down center of each pan, spreading evenly with a spatula. Allow to cool for at least 1 hour.

6. Turn brittle out of pan, and snap it into shards. Store in an airtight container for several weeks.


This is to die for..................I make it every year.

Recipe Friday Nov. 26, 2011

Happy belated Thanksgiving! We had to stay home this year, Steve's new job precluded it, we did an intimate dinner with just the 3 of us. All the usual fare. I'll post 2 recipes that are typical for us.

Fluff

2 8oz. containers cool whip
2 pckgs. Instant pistachio pudding (the small one, not the large)
1 20 oz can crushed pineapple
2 cups mini marshmallows
1/2 c. pecans

Mix the pudding, cool whip, crushed pineapple and marshmallows together with an electric mixter until it is all combine. Put the pecans in last. Refrigerate. YUMMY!


Mama Dip's Pecan Pie

1 c. butter or margarine (I detest margarine, I only use unsalted butter)
1 c. sugar
1 c. light Karo syrup
3 eggs, beaten
1 c. chopped pecans
1 unbaked 9" pie shell

In a small saucepan, melt butter or margarine, do not brown. Add butter and syrup, stir constantly until sugar is dissolved. Remove from heat, cool slightly. (I sit the pan in cold water to speed this process up a little bit) I start to mix a little bit of the syrup from the pan into the egg mixture to warm it up before pouring it into the pan of syrup. This keeps the egg from cooking if incorporated all at once. (Home-Ec 101) Add eggs, stir well. Add pecans, pour into shell. Bake uncovered for 1 hour at 350, or until firm when shaken.

If using a deep dish pan, you'll have to bake the pie a little longer. I do cover the crust the last 20-30 min. to prevent overcooking or burning the crust. It also protects the pecans from burning. The pie in the photo was made in a Watkin's collectible pie plate from the 1970's era. Available occasionally on ebay.

Recipe Friday July 29, 2011: Alpo Dip

This recipe was given to me by a friend years ago. It's a family favorite, it's been tweaked to our tastes and morphed into this recipe. Many people are shocked at the name, but after the first bite then are hooked. The flavors are able to 'meld' together if left to sit overnight in the fridge. It's good if you have it the same day you make it, but so much better after it sits, like Chili.



Alpo Dip


• 2 pounds lean ground beef
• 1 onion, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 pound velveeta, cubed
• Sliced jalapeno peppers, drained, add to taste
Tostitos or any plain corn chip




DIRECTIONS:

1.Place lean ground beef and onion in a large, deep skillet over medium high heat. Cook until beef is evenly brown and onion is soft. Drain and turn heat to medium low.

2.Pour in condensed cream of mushroom soup. Mix in processed cheese food and desired amount of jalapeno peppers.(I chop them and add, then taste, add some more, etc) Cook and stir until all ingredients are well blended, about 10 minutes.

3.Transfer the mixture to a medium bowl. Cover and chill in the refrigerator 8 hours, or overnight.

4.Reheat the mixture in a slow cooker, mixing in about 1 tablespoon of water to thin if necessary, before serving.

5.Serve with plain tostitos.

Recipe Friday: Scotcheroos!

Spent an afternoon with my sister Michelle, she was busily making Scotcheroos to give away to a carnival crew that was working in the park across the street from her. I had not had them before and couldn't believe how EASY they are!

Scotcheroos

6 c. rice Krispie cereal

Pour these in a large bowl. Spray a 9x13 pan with cooking spray and set aside.

In a saucepan:

1 c. karo Syrup
1 c. white sugard

cook until it's at a full rolling boil. Boil 1 minute, remove from heat and stir in:

1 C. peanut butter

stir until the peanut butter is melted and it is all smooth.

Pour over the rice krispies and stir until the cereal is coated. Pour into the 9x13 pan and press down.

While the bars are cooling, in a microwave safe bowl:

1 c. chocolate chips
1 c. butterscotch chips

Melt on high 1 1/2 minutes, stir, melt again for 1 minute, stir until smooth. Pour over the bars in the pan. Allow to cool, cut into squares. These are pretty rich, so I cut them in small squares.

***Michelle tends to use the whole bag of each chips, they make the bars taste so much better, but if you only have half a bag of each it will work, too.

Recipe Friday: SANGRIA!!!!!

I love sangria, it is good for sipping while sitting on the porch at night relaxing. It is refreshing and cool. There are no real rules to making it, adjust the additional alcohol to suit your tastes, you may use rum, brandy, cognac, contreau, peach schnapps, triple sec, etc. The fruits can be changed around, it can also be red or white wine, play with it until you get it the way you want, then write it down. And share that recipe with me!!

Some recipes call for sugar to be added, I make a simple syrup with equal parts sugar and water (boiled, then left to cool) to avoid the crystals of sugar invading what is otherwise a smooth cocktail. I use anywhere from 1/4-1/2 c. according to my taste.

Some folks put the fruit in a little alcohol first, muddle the fruit (which means kind of chopping it up a little with the end of a spoon, allowing it to sit overnight.

I use this recipe and tweak it a little:

Sangria

1 750ml bottle red wine (merlot)
1/4 C. Triple Sec or peach schnapps (I like schnapps better, it isn't bitter)
1/4 - 1/2 c. rum, brandy, cognac, (your choice)
1 whole orange cut into thin slices
1 whole lemon cut into thin slices
1 small whole apple, seeded and chopped
4-5 strawberries, sliced
1 whole lime, cut into thin slices
1/4-1/2 c. simple syrup, cooled (see note)
1 bottle club soda or lemon lime soda (you'll add to taste)
1 8 oz. container orange juice (add to taste)

Add all of the ingredients to a rather large pitcher, I use a 1/2 gallon to 1 gallon depending on how many bottles of wine I pour into the jar. Allow to sit overnight.

Add orange juice and club soda to taste, serve over ice garnished with orange and lemon slices.

NOTE*****Make a simple syrup with equal parts sugar and water (boiled, then left to cool) to avoid the crystals of sugar invading what is otherwise a smooth cocktail. I use anywhere from 1/4-1/2 c. according to my taste.

Recipe Friday May 13, 2011: Apple Cake

I stole this from Bakerella. It's a great recipe, try it, you'll like it:

Easy Apple Cake

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 1/2 cups oil
3 eggs
2 teaspoons vanilla
3 cups diced apples
1 cup chopped dates rolled in flour
1 cup chopped walnuts

Topping
1 cup brown sugar
1/2 cup butter
1/4 cup milk

Preheat oven to 350 degrees.
In a medium bowl, sift together flour, baking soda and cinnamon with a wire whisk and set aside.
Combine sugar and oil using a mixer until blended.
Add eggs and vanilla, mixing until combined.
Add flour mixture and mix well.
Stir in nuts, dates and apples. The batter will be very thick.
Pour into a greased and floured 9 X 13 pan and bake for 40-45 minutes or until done.
Cool cake and using a skewer, poke holes in cake.
Cook topping ingredients on stove until mixture bubbles.
Pour topping over cake.

Snickerdoodle Muffins

Photo courtesy of Tasty Kitchen Blog where this recipe was discovered.


Made these for work today. Pretty good, I'll make the mini version for the glass class this weekend.

Snickerdoodle Muffins
1 cup Butter, Softened
1 cup Sugar
2 whole Eggs
2 teaspoons Vanilla
2-¼ cups Flour
¾ teaspoons Baking Powder
¾ teaspoons Baking Soda
¾ teaspoons Cream Of Tartar
½ teaspoons Salt
1 cup Sour Cream
¼ cups Buttermilk
_____
FOR THE TOPPING:
⅔ cups Sugar
2 Tablespoons Cinnamon

Directions

Preheat the oven to 350ºF. Prepare a muffin tin with liners. (I learned the hard way that they are too fragile for just cooking spray.)

In a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.

In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the sugar and cinnamon for the topping.

Use scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the muffin liner.

When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.

Bake the muffins at 350ºF for about 15-18 minutes or until they are golden on top and just baked through.

Enjoy!

Makes 12 jumbo muffins and 24 mini muffins

Chicken Breasts with Cranberry Cherry Sauce

This was really good, we used boneless skinless chicken breasts, son and husband asked for me to keep this one and do it again.




Chicken Breasts with Cranberry Cherry Sauce
Start to finish: 20 minutes (20 minutes active)

Servings: 6

Ingredients:

12-ounce package fresh cranberries

1/2 cup Port

2/3 cup sugar

3/4 teaspoon salt, divided

3/4 cup water

1/2 cup dried sour cherries

1/3 cup all-purpose flour

1/4 teaspoon ground black pepper

11/2 pounds thinly sliced turkey breast cutlets

1 tablespoon olive oil

Directions:

In a medium saucepan over medium-high, combine the cranberries, Port, sugar, 1/2 teaspoon of the salt and the water. Bring to a boil. Simmer until the cranberries burst, about 4 to 6 minutes. Add the dried cherries and simmer for another 5 minutes. Remove from the heat.

Meanwhile, in a shallow dish, combine the flour, the remaining 1/4 teaspoon of salt and the pepper. Coat both sides of the turkey cutlets with the flour mixture.

In a large nonstick skillet over medium-high, heat the oil. Add the cutlets and cook until lightly browned on both sides and no longer pink at the center, about 2 minutes per side. Serve cutlets topped with cranberry-cherry sauce.

Nutrition information per serving (values are rounded to the nearest whole number): 324 calories; 28 calories from fat (9 percent of total calories); 3 grams fat (0 g saturated; 0 g trans fats); 45 milligrams cholesterol; 36 g carbohydrate; 29 g protein; 6 g fiber; 419 mg sodium.

Recipe Friday Jan. 7, 2011

Made this for the nieces and nephews over the New Year, it's good. If you get little sugar lumps in this, strain it through a strainer. It will be fine.

CARAMEL SAUCE
Made this on 12/18/10, and 12/31/10 it is fabulous
• 2-½ cups Brown Sugar
• 1 can Sweetened, Condensed Milk - 14-ounce Can
• ½ cups Butter
• 1 teaspoon Vanilla
• ¾ cups Whole Milk

Mix the sugar and condensed milk together in medium saucepan, and cook on medium heat until sugar is dissolved completely. Set aside.
Melt the butter in another small saucepan, and stir in the vanilla and milk. Leave to simmer on low heat until mixture is smooth, about 1 to 2 minutes.
Slowly stir the butter mixture into the sugar mixture and leave to stand 3 to 5 minutes until mixture becomes thick.
Drizzle over apple crisp and vanilla ice cream. Enjoy!!

Pour caramel leftovers into a glass jar and store in refrigerator. Or grab a spoon and dig in!! It’s DIVINE! You’ll never buy another jar of caramel again!

Nutty Bacon Cheeseball: Friday Dec. 31, 2010

Good bye 2010........here we come 2011! Ready or not. My li'l brother Mikey is having a New Year's eve party. This recipe is worth repeating, one of our favorite. Found in a cookbook that came with my kitchen aid mixer:

Nutty Bacon Cheeseball

1 pkg. 8oz. cream cheese, softened
1/2 c milk
2 c. (8 oz.) shredded sharp Cheddar Cheese
2 c. shredded monterey jack cheese (I can only find this at Hy-Vee)
1/4 c. (1oz) blue cheese
1/4 c. finely minced green onions (white parts only)
1 jar (2 oz) diced pimiento
10 slices bacon, cooked and crumbled
3/4 c. chopped pecans
salt and pepper
1/4 c. minced parsley
1 T. poppy seed

1. Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 2 and mix 1 minute. Scrape bowl. Speed 2, gradually add milk, mixing until well blended, about 1 minute. Scrape bowl. Add cheeses, onions, pimientos, half of bacon and half of pecans. Turn to speed 4 and beat until well blended, about 1 minute.

2. Season with salt & pepper.

3. Transfer half of mixture to lg. piece of plastic wrap. Form into ball: wrap tightly. Repeat with remaining mixture. Refrigerate at least 2 hrs until well chilled.

4. Combine remaining bacon, pecans, parsley & poppy seeds in pie plate or lg. dinner plate. Remove plastic wrap from each cheese ball: roll in bacon mixture until well coated. Wrap in clean plastic wrap & refrigerate until ready to use, up to 24 hrs.
Yield: 24 servings. each ball

Recipe Friday Dec. 31, 2010 Buffalo Chicken Dip

Buffalo Chicken Dip


1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce (we use hot wing sauce)
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Tortilla chips

Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken,
buffalo wing sauce and ranch dressing. Sprinkle with cheese. Bake, uncovered, at
350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips.

Yield: about 2 cups.

Recipe Friday Dec. 24th. Spinach Artichoke Dip

Spinach-Artichoke Dip Easy/20 min

1) 8 oz cream cheese, softened
2) ½ cup sour cream
3) ½ cup mayonnaise
4) ½ cup parmesan cheese
5) 2 small cloves garlic, chopped
6) dash garlic salt
7) ½ teas. Accent (optional)
8) ½ cup frozen chopped spinach, thawed
9) 1 small jar marinated artichoke hearts, rinsed of oil and chopped
10) 1 to 2 cups Havarti cheese, grated or sliced
11) Milk or cream

In bowl, mix 1,2,3,4,5,6,7. Add 8 and 9, mix. Add 11 to thin mixture (1/4 to 1/3 cup). Spread in 8 x 8 pan (glass if going to microwave). Top evenly with 10.
Bake at 350 for 20 minutes or until cheese melts or microwave 6 - 8 minutes. Serve with white corn tortilla chips or toasted baguette slices.

First tasted at Laslow's in Lincoln, then imitated. Got from a co-worker at a holiday pot luck at work. YUMMY