Buffalo Chicken Dip
1 pkg. (8 oz.) cream cheese, softened2 cans (9.75 oz each) Swanson Premium Chunk Chicken Breast, drained½ cup Frank's RedHot Sauce ½ cup blue cheese salad dressing½ cup crumbled blue cheeseAssorted fresh vegetables and/or crackers
Directions:
1) Stir cream cheese in 9" deep dish pie plate until smooth. Stir in remaining ingredients.
2) Bake at 350°F. for 20 min. until hot and bubbling. Stir. Serve with vegetables and crackers.
Tips: - Substitute ranch dressing for blue cheese dressing and shredded cheddar cheese for blue cheese crumbles. - Make it tailgate friendly – prepare ahead of time and transport in a disposable heavy foil pan. When you get to the tailgate heat it on a grill and serve nice and hot! - Make this in the microwave by heating it on high for 5 minutes instead of baking
- Keep it warm in a crockpot or slow cooker
Wednesday, February 25, 2009
Buffalo Chicken Dip
Monday, February 23, 2009
Coconut Banana Muffins
Coconut Banana Muffins
These make a great breakfast or after-school snack and are a great way to use up those bananas that have gotten a bit too ripe. Remember, if you have overripe bananas and don't have time to bake, you can just pop them in the freezer, skins on or off. If you take the skins off, just freeze them in groups of three so you can easily pull out what you need for one batch of muffins.
1/2 cup butter
2 eggs
3 very ripe bananas, mashed together
1 tsp vanilla
2 cups flour (up to 1/2 cup whole wheat flour)
1 tsp salt
1 1/2 tsp baking powder
3/4 cup sugar
1/2 cup chopped walnuts
1/2 cup grated coconut
Cream together the butter and eggs, then mix in the ripe bananas and vanilla.
In a small bowl, mix the flour, salt, baking powder, and sugar together, then add to the wet ingredients and mix just until all is moistened. Add the walnuts and coconut.
Spoon the batter into muffin tins and bake at 350 for 30 minutes or so, until done.
From CheapCooking.com
Sunday, February 8, 2009
Bisquick Mozerella Cheese Sticks
| 1 | lb Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks |
| Vegetable oil | |
| 1 | cup Bisquick mix |
| 1 | teaspoon paprika |
| 1/2 | cup milk |
| 1 | egg |
| Marinara sauce, if desired |
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| 1. | Place cheese sticks on tray; freeze at least 1 hour. |
| 2. | Heat 2 inches of oil to 375ºF in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth. Dip cheese, 1 stick at a time, into batter, covering cheese completely. |
| 3. | Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 5 minutes before serving. Serve with marinara sauce. |
