Pumpkin Dip

For a Mary Kay Facial Party I threw Friday night, which was very relaxing and a fun giggling time with the girls, one of the new items I tested was Pumpkin Dip. I’m a huge pumpkin fan: pumpkin pie, pumpkin muffins, pumpkin bread and pumpkin spice lattes but there are certain mixtures with pumpkin and cream cheese I don’t do well. It’s the combination of flavor and texture. Among them: pumpkin cheesecake, pumpkin cupcakes with cream cheesing icing and now, pumpkin dip. Everyone else in the known world loves it though. I’m the weird one. I served this recipe with Gingersnaps and it was tasty, I was just able to stop after two cookies, so maybe my slight aversion is a good thing.

Pumpkin dip

Ingredients:
1 can Pumpkin Puree
1 package cream cheese (8 ounces, room temp, lightly beaten or whipped)
1 ½ cups brown sugar
1 tsp cinnamon
¼ tsp ginger
¼ tsp cloves
Dash vanilla

Directions:
Mix everything, cover and chill. (We actually served it fresh which I liked better than chilled but most recipes call for you to chill pumpkin dip).

Ranch Style Dressing/ Dip mix

So why do I call it Ranch Style? Because its not true ranch. If you been reading this blog long, you know I tend to steer clear of spices, peppers and pork due to past allergy experiences (beginning of the year).

One of the things I’ve been missing most this year is Ranch dressing. I LOVE ranch. Cucumbers and carrots and wedges of lettuce dipped in creamy ranch. Ranch on spaghetti, chicken tenders in ranch. If you can dip it, I like it in ranch.

So I finally broke down, researched what is in Ranch and created my Ranch Style safe version. What I love about this is it is a dry mix that can be stored for months in a dry place or the freezer and you can whip up a dip or dressing in the blink of an eye. It has gone over big time at my parties and I’ve already given the recipe out to half a dozen people they loved it so much. So I am going to share it with you! (Don’t you feel special?)

Krista’s Ranch Style Dressing/Dip Mix
8 tsp minced onion
2 tsp sugar
2 tsp salt
2 tsp pepper
1 ½ tsp garlic powder

Dump all ingredients into a small Tupperware container. Place the lid on and shake well. Store in a dry dark place or the freezer until ready to use. Shake Well before each use.

For DIP:
1 Cup Mayo
1 Cup Sour Cream
1 ¼ TBS Ranch Mix

For Dressing:
1 cup Mayo
1 cup Buttermilk
1 ¼ TBS Ranch Mix

For either one, add all ingredients in a bowl and whisk till blended and smooth. Chill.

Popovers

I decided to make Popovers to go with the Rhubarb Strawberry Jam I made to send to my parents. I've actually never made Popovers before, so I turned to Ina Garten for a recipe. I followed her tips and they came out well but a little overdoneon the outside for my taste. I would recommend keeping an eye on them through the oven glass or if you can't get a good look because your oven light is dim like mine, crack the door at 25 minutes to take a peek. These are VERY smooth and light on the inside. Perfect for bites of jam.

Popovers

Ingredients:
1 1/2 tablespoons unsalted butter, melted
1 1/2 cups self rising flour
3 large eggs, at room temperature
1 cup cream
1/2 cup 2% milk
Directions:
Preheat the oven to 425 degrees F.

Preheat your muffin pan while heating the oven. When you take it out, spray it with Pam. In a KAMixer using the paddle attachment, mix together the flour, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans about half full and bake for exactly 30 minutes. Do not peek. (I had some batter left over)

The Great Kabob

Kababs or Kabobs are known as meals on a stick. Originating in or around Turkey before the 14th century, it most closely translates to fried or charred meats. Often served in sandwiches, in stews etc. now a days in America (atleast around here) its served straight on the stick alternated with a variety of veggies and/or fruits.

Kabobs are great for grilling quickly for appetizers, parties, etc. The Leftovers are so versatile and store easily and quickly. Many people associate Kabob's with lamb but they have become so diverse that many regions have their own take on it. They can be complex tastes of marinated meats with three and four other food items or as simple as salt and peppered shrimp.

So now that we've had the history lesson, on to the FOOD! To celebrate the first spring like day, I grilled out. Simple shrimp kabobs with wedges of lemon and small slices of onion. Beef kabobs with large quarters of sweet onion, and red pepper.

I couldn't do it without my nifty skewers from Pampered Chef either. These are by far the best skewers EVER!

So really there is no recipe to try here. Play around with combinations of veggies, fruits and meats as well as seasoning with your favorite marinades. Have fun with it and enjoy the beautiful weather, quick cooking times and excellent meals all on one stick.

Orange Chocolate Chip Scones

This recipe post has been a long time coming. Why you ask? Because I've been too busy making these decadent little darlings, to post. I've kept this recipe all to myself savoring the complete joy and utter bliss that are these concoctions. This by far, has to be one of my all time favorite sweet treats. The Orange Glaze I add is the PERFECT addition and I do not recommend you changing a thing. Seriously. Do not mess up my perfection. ;)

*Warning*-These little rascals have a tendency to jump into your mouth out of nowhere. I periodically wrangle them back into the cake plate but I find stowaways in my work bag, purse, plate and other obscene places (like stuffed into my cheeks) constantly. They are wiley little devils when it comes to disappearing into your tummy. Also, may cause eyes to roll back in your head, moaning and other embarrassing sounds to eminate from your body so be careful where you eat these.


Orange Chocolate Chip Scones
Ingredients:

2 cups Self Rising Flour
1/3 cup sugar
6 tbs cold unsalted butter diced
1 large egg
1/2 cup heavy cream
4-5 tsps orange zest (two oranges)
1/2 cup semi sweet chocolate chips

Glaze:
1 cup powdered sugar
Juice from two oranges (about 3-4 tbs)
1/2 tsp grated orange zest (should be enough leftover from the two oranges)
1/4 tsp vanilla

Directions:
Preheat oven to 425. use a pastry cutter to cut the butter into the sugar and flour (till pea size chuncks or smaller). Whisk together the rest of your ingredients and then add them to the flour/sugar/butter mixture. combine with wood spoon. When just mixed together, turn out onto a floured surface and kneed gently until smooth. Press out into a 1/2 thick square. Cut into 12 wedges and place on greased baking sheet. Brush top with cream. Bake for 12-15 minutes.

Cool on wire rack. Blend together Glaze ingredients. When scones are cool, pour glaze over the top and let harden. ENJOY!

Biscuit Surprise a.k.a Stuffed Biscuits

I got the bright idea to play with my empanada stuffing using buttermilk biscuits instead of pie crust. I chuncked up the chicken in large dices to make it a little more substantial and whipped up some Buttermilk Biscuits. The beauty of this is that you can add and change anything about the recipe and still have a fabulous meal for breakfast, lunch or dinner that is perfect to reheat and on the go. For example, add some green peas and celery for a nice spring dinner. Add some bacon bits, cranberry and apple for a great fall breakfast. This is one of those PERFECT starter recipes that is delicious on its own but can be taylored for you and I'm very proud of this one. It was light, hearty, fluffy, soft, warm, cozy and satisfying all in one dish. A big hit amongst friends and family.

One of the few dishes my husband said "Mmmm, this is good, make this again!" He calls them Biscuit Surprise because when you bite into them, there is yummy filling in what looks like an ordinary biscuit. ENJOY!!

Stuffed Biscuits
Filling Ingredients:
1 tsp salt
5 ounces cream cheese
6 ounces colby jack shredded cheese
4 cups diced cooked chicken (I used leftover of the roasted lemon garlic chicken)
1 diced small onion
1 diced small shallot
1/2 tsp pepper

Biscuit Ingredients:
Ingredients:
5 cups of flour
3/4 cup crisco
2 cups buttermilk

Directions:
Mix your filling ingredients and set aside. Mix your flour and shortening with a pastry cutter and add in your buttermilk. Mix until moistened. Turn your biscuits out on a floured service and kneed gently to form a ball. Press out with your hands to about a 1/2 inch thick, square it up and cut into large squares (about nine pieces) (as if you were cutting for scones). The pieces will be about the size of your hand. Place a generous cookie scoop size dollop of filling in the center of each square and fold the endes up around it. Smooth into a rounded biscuit. (you should see no filling).

Brush biscuits with cream or butter.

Bake at 350 for about 20 minutes or until biscuits are lightly browned. Enjoy a warm flaky gooey biscuit and be sure to come back and tell me how much you love them because I know you will! And the only reason I added this dark blurry picture is because Cody is in the bottom corner begging which I didn't notice until I uploaded it. Hillarious.

Deep Fried Mozzerella Balls

Ahh my attempt to make HOMEMADE Fried Mozzerella balls. Was a complete Failure. They only tasted good hot out of the grease but they exploded and so they were a cheese mass of breaded oozing cheese that when cool, held on to the grease!

I'm glad I only breaded and tried about a dozen so I didn't waste all that mozzerella! I think I got TWO that came out like they were supposed to! (Since its a failure I'll show you the pile of greasy cheese to prove it and NO we did not eat it. We ate the two good ones and that was it! LOL)

Fried Mozzerella Balls:

Ingredients:
3 eggs whisked
12 fresh Mozzerella balls (use a melon ball scooper and a fresh round of mozzerella)
Bread crumbs
1 cup of flour
salt and pepper
OIL

Directions:
Dip dried mozzerella in egg, then flour, then egg, then breadcrumbs. Drop into a preheated Cast Iron Dutch oven with about a 1/2 inch of 300 degree oil for about 45 seconds, or until crispy and golden brown. Drain.

Hot Artichoke Dip

I can't take credit for this recipe. It is straight up from Paula Deen ya'll. I'll post it below to save you a click but I made it almost identically to her's so I can no credit for this at all. I barely changed a 'thang'!

I can tell you this, the guys at work wiped out one whole dish in 10 minutes and were testifying to its orgasmic qualities! (I heart you guys and the ego boost you give me over my cooking skillz!)

Hot Artichoke Dip

Ingredients:
1/2 cup grated Parmesan
2 green onions, sliced thin
1 (14 ounces) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 (8 ounces) block cream cheese, softened
1 cup shredded Mexican Blend
2 dashes Texas Pete Hot Sauce (My dashes were on the timid side..LOL)
dash Worcestershire sauce
Salt and pepper

Directions:
Preheat oven to 350 degrees F.

In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and beat together until combined. Transfer the dip to gratin dish. Bake in a preheated oven for 30 minutes until the top is golden brown and the dip is bubbling. Serve hot with tortilla chips.

Stuffed New Potatoes

I found several new recipes that were pleasing to my husband...you know, the meat and potatoes guy? Well, ofcourse this was a potato recipe. He liked it so well, that he asked if I could add the potato filling back to the sauce and make it in BIG potatoes as twice baked. GO ME! I think this is a much better plan since using a tiny melon ball scooper to dig out baby Red potatoes was a pain in my ass anyway. But they sure were tasty (if a little messy since my filling was more like a sauce..whoops.)

*And I profusely apologize for my picture quality lately. They look good and then I download them and they are blurry. I don't know WHAT The deal is!

Stuffed New Potatoes

Ingredients:
5 oz softened cream cheese
1 lb New Red Potatoes
4 tbs butter, softened (mine was melted thus the liquidy texture)
1/3 cup whipping cream
1/8 tsp of garlic powder
salt and pepper to taste

Directions:
Boil potatoes in salted water till tender. Drain and rinse in cold water to stop cooking process immediately and cool down enough to handle. Cut the tiniest sliver off the bottom so potatoes "stand up" and use a small melon ball scooper to scoop out the tops for filling.

With electric mixer combine the rest of your ingredients and whip till fluffy. Pour into a pastry bag or ziploc bag (twist and clip the end for a makeshift pastry bag)and pipe filling into potatoes. Chill.

YUM!

Chicken Empanadas

This post was a long time coming. I "southerned" up some Chicken Empanadas and reduced the spice. What this did, was make the pie crust seem a little salty in comparison to the filling but they were still good. I will make them again, with a homemade crust and add some green chili's for kick.

Chicken Empanadas (Mild Southern style)
Ingredients:
1 tsp salt
4 ounces cream cheese
6 ounces shredded mexican blend cheese
3 cups chopped, cooked chicken
1/4 tsp pepper
1 package Pillsbury Roll out pie crusts

Directions:
Mix all of your ingredients together. Roll out pie crusts on a floured surface and use a biscuit cutter or large glass to cut out circles. Dab some filling into the center of one, wet the outside edge and cover with another circle. mash edges together and seal with a fork. Brush the tops lightly with butter or cream. Bake at 400 on a lightly greased cookie sheet for 15 minutes.

I loved the crispy shells and the softy gooey centers. This dish was fun to eat and would be great for parties.

Homemade BUTTER!

A friend of mine (Nikki) and I braved making butter. It looked so simple. How hard could it be?

Homemade Butter
Ingredients:
Cream (heavy whipping cream or whipping cream...we tried both) (1 pint makes about 1 1/2 sticks)
salt (optional)

Directions:
Use a KA Mixer with paddle attachment and set on medium high setting for about 15-20 minutes. The cream will get frothy, then almost look whipped..this part of the process takes the longest...then in the last 2-3 minutes it will clump up and turn yellow as the buttermilk sloshes around the bottom. This last part happens amazingly fast and within a few seconds you have a yellow ball of butter rolling around.

Take the butter out and run it under cold water while kneading out any extra buttermilk. At this point add your salt and knead into the butter. Place in wax paper or tupperware.

You will get about a 1/2 cup of buttermilk out of it that can be used in biscuits etc.

I am amazed at how easy this was. Is it cost effective..probably not. We figured up the price and its cheaper to buy it in the store. HOWEVER, if you want to go organic and/or local, and price isn't an issue, than you can buy cream locally and its a little cheaper than buying butter locally from what I've seen. I think its worth knowing how to do it and a good idea for flavored butters for parties/gifts etc. Everyone should try it and it gives you an appreciation for how are foods we take for granted are produced and how much work it would take to do this the old fashioned way...I can't even imagine churning butter!

Sweet Potato Sticks

Another Farmer's Market FIND: Sweet Potatoes! I love these little suckers and they are so good for you! One of my co-workers calls them "veggies on steroids" because of how many vitamins they give you.

As a southern girl, I'm all about adding butter, sugar and cinnamon to my sweet potatoes whether it be baked, fried, casseroled or sweet potato pie. To mix it up a bit though I thought I would try a healtheir version. These came out truly wonderful and the flavor was still sweet but delicate.

Sweet Potato Sticks

Ingredients:
Sweet Potatoes
Olive Oil
Salt
Pepper

Directions:
Peel two large sweet potatoes, cut off ends and cut in half (not lengthwise). Julienne potatoes and lay flat on baking pan. Brush with olive oil and gently salt and pepper them. Bake at 350 for about 15 minutes. Flip them over and bake for about 15 minutes more. (longer if you want them crispy).

Cabbage Soup

A trip to the farmer's market this weekend, yielded up some tasty January veggies: cabbage (only slightly damaged by the cold), sweet potatoes, asparagus (imported), pears and apples!

So on a rainy, foggy January day a bowl of soup is always in order.

Cabbage Soup

Ingredients:
4tbs butter
1 1/2 onions, diced
2 tbs chopped garlic
4 cups chicken broth (2 cans)
2 cups water
2 large carrots, coined
2 small potatoes, peeled and diced
One head of cabbage, diced
1 tsp salt
1 tsp black pepper

Directions: In stock pan, saute onions and garlic in butter. When onions are translucent, add in chicken broth and water. Add carrots and potatoes and bring to a boil. Reduce to simmer and add in cabbage. Simmer until vegetables are tender. Add salt and pepper to taste.

This would pair well with spiced sausage but since I can't eat that, we just had it plain. Steve complained about the lack of meat so I don't think we will become vegetarians any time soon! LOL
Shown above with Sweet Potato Sticks

Red Wine Risotto

My In-laws left earlier today, but the weekend was filled with family, children, laughs and lots of food. Whenever I have people over I tend to experiment on them as there are people to eat all the food I make. If you want to be a guinea pig, give me a call. *wink*

My FIL and I share a joy of wine. To dress up the traditional New Years fare of Seasoned Greens and Black Eyed Peas (representing Cash and coin), Pork (representing Renewal and success), I added a Red Wine Risotto.

Or as everyone else called it: Purple Rice. So the kids wouldn't eat it and my SIL tried "choking" it down because she didn't want to hurt my feelings, my husband and future BIL just picked on me about it though Josh (future BIL) did admit to me later that it wasn't that bad (ofcourse this was out of earshot of my husband and SIL..LOL). It really was enjoyable IF YOU LIKE WINE. It is very tangy and holds that merlot taste. I quite liked it and FIL went back for seconds so I consider it a success, jeers and all. Afterall, it could not have been that bad since it got gone VERY quickly. So quickly in fact that I didn't have time to snap a picture of it. (Just use your imagination, it really did look like purple rice).

Red Wine Risotto
Slightly adapted from Jane Price's Appetizers

Ingredients:
2 cups chicken stock
1/2 stick butter
1 onion, finely chopped
1 tbs crushes/finely chopped garlic
1 tbs dried thyme (I would add 2 but I ran out)
1 cup risotto rice
2 cups Merlot (or dry Red wine)
1 cup grated parmesan

Directions:
Heat chicken stock on stove. After bringing to boil, put on low simmer.

In a skillet, melt butter and add onion and garlic. Saute until tender but not browned. Add thyme and rice. Stir until all are coated.

Add half the red wine and cook until liquid is absorbed, stirring constantly. Add half cup of chicken stock, stirring until liquid is absorbed. Repeat with another 1/2 cup of chicken stock. Add the remaining Red Wine and stir until absorbed. Repeat with two more additions of chicken stock. Once rice is tender and creamy add Parmesan cheese. Serve immediately.

Southwest Bites

At the beginning of the month, I experiment with my Chain Resteraunt obsession: Chili's Southwest Eggrolls. It was a good start but not perfect. As part of the Gluten Free escapade for Sarah's Christmas I did some finagling with the recipe. The filling is perfect! I placed it in Little Gluten Free Pie crusts and dubbed them Southwest Bites. For Christmas day, I used the filling in premade Phylo Cups and topped with a spicy sourcream. YUM.

I just need to work on the dipping sauce now. Sis and I went to Chili's on our Boxing Day shopping and ofcourse got the Real Deal. They were so yummy good. It really was the casing and dipping sauce that made the dish. So my work continues on this one. However, I'm posting the filling again with the miniscule changes and the (incomplete) Gluten Free Pie Crust.

Gluten Free Pie Crust
Ingredients:
Sarah's Blend for Pie Crust (rice flour, tapioca flour, corn starch, sugar, salt and xanthan gum).
1/2 c. shortening
4 oz. cream cheese
1 egg
2 egg yolks
1 tsp. vanilla
3 tbsp. COLD water

Directions:
Mix shortening and cream cheese and flour mix until it forms a course crumb. Add eggs, vanilla, water and mix with hands until smooth. Dump on to lightly floured counter and form two balls. Refridgerate for a few hours.

Gently Roll onto counter and flatten. GF pie crust is very tempermental and tears and breaks easily. It's almost better to do this with your hands, pushing gently away from you with the plam of your hands. Use a glass to cut circles and gently tuck (not press) them into a greased mini muffin tin.

Prebake at 425 for 10 minutes. Fill and heat.

Notes: I can not give you exact measurements for the pie crust as I do not have them. Sarah made up baggies of flour mixes for cakes, pies etc. for me to keep on hand. If you need the exact measurements, please email me and I will get that for you.

Southwest Filling

Ingredients:
1 chicken breast fillet
1 tablespoon vegetable oil
2 1/2 tablespoons minced red bell peppers
2 1/2 tablespoons minced green onions
1/3 cup frozen corn
1/3 cup canned black bean, rinsed and drained
3 tablespoons frozen spinach, thawed and drained
2 tablespoons diced canned green chili peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese

Directions:
Rub chicken breast with oil and cook/grill approx. 5 minutes per side or until done and then dice.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
Add the red pepper and onion to the pan and sauté. Add Chicken. Stir.
Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
Cook for another 4 minutes. Stir well to make sure it is blended nicely.
Remove the pan from the heat and add the cheese.

Chili's Southwest Egg Rolls

I have an obsession with Chili's Southwest Egg Rolls. Seriously. I love them with an unhealthy passion. You can imagine my excitement when I found a recipe for them! I tried it last night and while they were good, they weren't quite up to par with Chili's Egg Roll Goodness. I'm going to try this again especially since i have a ton of leftover ingredients to do it with and try to perfect it. This recipe is a great start though. The flavors are there but it needs a tad bit of work! I will add pictures later!

Ingredients:
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black bean, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
5 seven inch flour tortillas

Directions:
Rub chicken breast with oil and cook/grill approx. 5 minutes per side or until done and then dice.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
Add the red pepper and onion to the pan and sauté. Add Chicken. Stir.
Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
Cook for another 4 minutes. Stir well to make sure it is blended nicely.
Remove the pan from the heat and add the cheese.

Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.

Spoon approximately one-fifth of the mixture into the center of a tortilla and fold in the ends and then roll the tortilla over the mixture.
Roll the tortilla very tight and use tooth picks to hold together. Preheat 1 quart of oil to 375 degrees.
Deep fry the eggrolls in the hot oil for 5-6 minutes and drain excess grease before serving.

Pear Blue Cheese Salad

A crisp fall salad that will delight your senses and "pear" well with any main meat dish. I served it up next to my Basil Tomato Stuffed Grilled Chicken.

Pear Blue Cheese Salad

10 cups torn salad greens (I used Romaine and Iceberg)
3 large ripe pears, peeled and cut into large cubes
1/2 cup thinly sliced green onions
Blue cheese wedge
1/2 cup chopped walnuts

Dressing:
1/3 cup olive or vegetable oil
3 tbs cider vinegar
1 1/2 tsp sugar
2 tsp Dijon mustard
1 garlic clove, minced
1/2 tsp salt
Pepper to taste

Directions:
In a large bowl, combine all of your ingredients. Grate desired amount of blue cheese over salad (I prefer to do this once its in serving size bowls to make sure each serving gets an adequate amount). In an Italian Dressing jar or any jar with lid, combine dressing ingredients and shake well. Pour over salad and toss gently. Serve immediately. (8-10 servings)

Pizza Bites/Balls

I can't remember where I found this recipe but here it is. These were okay. My husband didn't care for them. To me they were okay. I actually liked the contrast between the sweeter crescent roll and the spicy pepperoni....it was the cream cheese that threw it off a bit.....but I think maybe I should just add more pepperoni. And actually, I had the leftovers the next day and they were even better....so my suggestion...if you decide to try this one....Make your pepperoni/cream cheese mixture ahead of time...and refridgerate so flavors blend better.. then make them. The upside is they are super easy and make quite a few so its a great quick appetizer for a casual party or an indulgence for movie night with the family.

Ingredients:

2 packages Pillsbury Refrigerated Crescent Dinner Rolls

1 package cream cheese

1 package Hormel sliced pepperoni (or any brand)

Directions:Take out the crescent rolls, and separate into the individual triangles. Flatten each triangle and slice it so that it becomes three small triangles. Dice or chop your pepperoni (I used an electric chopper). Mix the pepperoni into the cream cheese, stir very well so all of the pepperoni pieces are mixed into the cream cheese. Take a little spoonful of your cream cheese/pepperoni mixture and put it in the middle of one of your crescent rolls triangles. Pinch up all of the sides around the filling. Repeat and place them all on a cookie sheet or a baking stone. Bake for the amount of time stated on the crescent rolls (usually 12-16 minutes at 350) Let cool.

CRACK DIP

Ingredients

1-1.5 lbs chicken (I used chicken tenders and cooked them in the crockpot while I was at work, then diced them)

8 oz Frank's hot sauce (I used One cup of Texas Pete)

8 oz ranch dressing

16 oz cream cheese

8 oz shredded cheddar cheese (I used Mexican Blend)

I put all of my ingredients in a crock pot and stirred occasionally for about an hour and a half and kept on low to serve. There are several versions of this including putting it in a baking dish and baking until bubbly. Also, some add blue cheese, less hotsauce etc. This recipe is a take off of Buffalo Chicken Dip and is a favorite on thenest.com (where it got the name Crack dip for its addictive quality to many). Goes GREAT with tortilla scoops. It is pretty good, but a bit spicy for me and not quite as good as my Sausage dip which I will be posting soon!! ENJOY though!!