Buffalo Chicken Dip #1:
reg. size casserole dish (9 X 13)
here goes:
ingredients:
3-4 boneless chicken breast
1 bottle (16 oz.) of buffalo hot sauce (there are several brands)
1 bottle (16 oz.) of ranch dressing
1 bag of Mexican cheese
1 block of cream cheese
1 bag of corn chips (Fritos)
directions:
bring chicken to a boil until done (10-20 mins.- depending) heat and mix package of cream cheese and ranch dressing strip chicken into bite-size pieces and spread in casserole dish pour buffalo hot sauce over chicken pour cream cheese and ranch mixture over chicken and hot sauce sprinkle package of Mexican cheese **may add jalapenos, etc. for extra taste and/or appearance serve with Fritos (corn chips)
Buffalo Chicken Dip #2: |
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Ingredients: |
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2 (10 ounce) cans chunk chicken, drained |
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2 (8 ounce) packages cream cheese, softened |
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1 cup Ranch or Blue Cheese dressing |
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3/4 cup hot sauce (such as Frank's Red Hot® wing sauce) |
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1 1/2 cups shredded Cheddar cheese |
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1 bunch celery, cleaned and cut into 4 inch pieces |
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Directions: |
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Heat chicken and hot sauce in a skillet over medium heat, until heated through.
Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
Serve with celery sticks and crackers. |
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Hot Artichoke, Crab & Chicken Dip: |
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Ingredients: |
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2- 8oz. packages of cream cheese, softened |
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1/2 c. mayonnaise |
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2 T. lemon juice |
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1 tsp. pepper |
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2 tsp. minced garlic |
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1 T. parsley |
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16 oz. crab meat (can be artificial) |
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1 c. Kraft Italian Style Five-Cheese Shredded Cheese |
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1/2 c. shredded parmesan cheese |
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1c. shredded Romano cheese |
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2 cans artichoke hearts (in water, not marinated) |
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1 can diced water chestnuts |
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2 lbs. frozen chopped spinach, defrosted and drained |
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Directions: |
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In a large bowl, whip cream cheese until smooth. Add all other ingredients, and transfer to 3 qt. crock pot.
Heat on high 1-2 hours, until hot. When ready to serve, sprinkle extra cheese on top, and garnish if desired. This is good for hours! Just turn down crock pot to low setting.
Sausage Dip:
1 tube sausage
1 can green chilies - drained
1 package cream cheese
1 package shredded cheese
1 bread bowl
brown the sausage, drain
add the chilies and cream cheese in the pan
stick mixture in the bread bowl and bake until warm - add the pieces of bread from middle of bowl to pan last few min to get them crispy for dipping
Corn/Black Bean Dip:
2 cans black beans – drain and rinse
2 cans white shoepeg corn – drain and rinse
1 bunch of green onions
1 tub of feta cheese
1/2 cup oil
1/3 cup white wine vinegar
a couple of packs of Splenda- add them until you like it!
salt and pepper
Serve with Fritos
Apple Dip
1 pkg cream cheese
1 cup sugar
1/4 cup brown sugar
1 bag Heath Bits of Brickle
1 1/2 tsp vanilla
Put the cream cheese in the microwave just long enough to soften it. Mix everything together and let it get cold before serving.
If you are slicing the apples to serve at a later time, you may want to put in pineapple juice to keep them from turning.
Spinach Balls:
2 packages of frozen spinach, thawed and drained
1 stick of light butter, softened
2 cups of Pepperidge Farm herb-seasoning stuffing
1t garlic salt
1/2 cup of grated parmesan
1 small onion, grated in food processor
1T of olive oil
8 oz feta cheese
combine all ingredients in a large mixing bowl. stir well. roll mixture into 1-2 inch balls and place on a lightly greased cooking sheet. bake for 20 minutes.
Cocktail Swirls
3 ounce package Philadelphia Cream Cheese, softened
5 slices bacon cooked and crumbled
2 teaspoon finely chopped onion
1 teaspoon milk
8 ounce can Pillsbury Quick Crescent Dinner Rolls
Grated Parmesan Cheese
Heat oven to 375. Combine cream cheese, bacon, chopped onion and milk. Separate crescent dough into four triangles, press perforations to seal. Spread about 1 and a ½ tablespoons of cheese mixture on each triangle. Starting at long side, roll up and seal. Cut each roll into 8 pieces. Place pieces cut side down on ungreased cookie sheet. Lightly sprinkle with parmesan cheese. Bake at 375 for 12 to 15 minutes or until golden brown. This recipe makes 32 appetizers.
This recipe can be made ahead and refrigerated up t o two hours before baking.
Captain Rodney's Cheese Bake
1/2 cup mayonnaise
1 cup shredded sharp cheddar cheese
8 oz. cream cheese
2 green onions, finely chopped (optional)
8 crushed Ritz crackers
Mix the above four ingredients and place in a greased quiche or tart pan or anything made for baked dips. Top with the crushed crackers and bake for 15 minutes in a preheated 350 degree oven.
8 slices of crispy cooked bacon, chopped.
1/2 cup Captain Rodney's glaze (Boucan glaze is the same as Mango Pepper glaze) (You can buy Captain Rodney's Boucan Glaze at Whole Foods)
Top baked cheese with crumbled bacon and drizzle the 1/2 cup glaze over the top. Serve with crackers or any chip you prefer.
Spinach Casserole:
4 packages of creamed spinach
About 2 cups of mozzarella shredded cheese
Defrost spinach, add cheese, microwave
1 package of filo dough. Make sure it is completely defrosted.
Melt butter into a cup
Spray Pam in casserole dish (large)
Place 3 layers of filo dough, brushing butter between each layer
Add layer of spinach mixture
Place 3 layers of filo dough, brushing butter between each layer
Continue until spinach mixture is all gone
Place final layer of filo dough
Cook at 375 degrees for 30 minutes or until top layer browns and looks crispy.
Ribs:
place the rack of ribs in tinfoil - might want to do 2 sheets of tinfoil to double wrap them
pour a 1/2 cup of water right on the ribs and sprinkle whatever seasoning you want on them - salt/pepper/whatever
wrap them up and bake the ribs for 2 hours on 350
take the ribs out and pour bbq sauce on them
then wrap them back up and stick them back in the oven for about 5 min or so
they are so tender and just fall off the bone w/out any effort!!! enjoy!!!
), lemonade, Arnold Palmers (1/2 lemonade and 1/2 iced tea) and John Dalys (1/2 lemonade, 1/2 iced tea and vodka). We made some of the John Daly's with firefly sweet tea vodka. Yum! 
