Easy Layered Taco Dip
1 block of cream cheese, softened (or 1 small tub of whipped cream cheese)
2 cups of sour cream
I dry packet of taco seasoning
1 diced tomato
1 small jar of sliced black olives
1 handful of sliced green onions
1 small sliced jalapeno (optional)
1 cup of sharp cheddar cheese, shredded
Mix together cream cheese, sour cream and taco seasoning. Spread the mixture in the bottom of a casserole dish or pie plate. Cover and chill in the fridge for at least 20 minutes. Before serving – sprinkle remaining ingredients evenly on top. Serve with heavy corn or tortilla chips because this is a heavy dip.
**You CAN add a layer of beans to the bottom of the dish before putting the sour cream/cheese layer.
They are BAKED but they taste FRIED!
- 1 to 4 pounds (450g to 1.7kg) chicken wings, cut into drumettes and flats
- 1 teaspoon (5g) baking powder per pound of chicken wings
- 1/2 teaspoon (5g) kosher salt per pound of chicken wings
- 2 tablespoons (1 ounce; 25g) unsalted butter per pound of chicken wings
- 2 tablespoons (1 ounce; 30ml) Frank’s RedHot Sauce per pound of chicken wings
- Blue cheese dressing, for serving
- Celery sticks, for serving
Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings.
Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.
Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.
Meanwhile, combine butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined. Transfer wings to a large bowl, add sauce, and toss to thoroughly coat. Serve wings immediately with blue cheese dressing and celery sticks, conspicuously shunning anyone who says that real Buffalo wings must be fried.
Olive Cheese Bread
1 loaf fresh French Bread
About 20-25 Big Green stuffed olives (pimento stuffed)
6 oz can of black olives, drained
2 stalks of green onions
1 stick of butter – softened, room temp
½ cup Mayo
3 cups grated cheese (mozzarella works, but we like Monterey Jack)
½ cup shredded parmesan cheese
Roughly chop both black & green olives and green onions – place in mixing bowl.
Stir all other ingredients (butter, mayo, cheeses). Combine olive mixture with butter-cheese mixture.
Spread the mixture on onto French bread that has been sliced open lengthwise.
Bake at 325F for 25 minutes – or until cheese is melted or browning.
Slice up and serve. Nice combo of cheesy & savory.
Chicken and Waffle Sliders
frozen mini waffles, toasted
chicken tenders, cooked
Slice your cooked chicken fingers into 3-4 pieces each. Break your toasted mini waffles apart.
Sandwich 1 piece of chicken between 2 mini waffles. Secure with a toothpick. Drizzle with maple syrup and serve warm.
Cook up as many waffles and chicken fingers as needed. As a rule of thumb, 1 chicken finger will get you about 3-4 sliders.
This recipe is from Food, Folks, and Fun.
Slow Cooker Buffalo Chicken Dip
2 packages of cream cheese
2-3 cans of chicken breast in water (the larger, 12-13 oz sized can–or for a less processed version, shred about 2 – 3 chicken breasts and add the meat from that)
10 oz ranch dressing
approx. 1/2 bottle Franks “Red Hot” Buffalo Sauce (12 oz bottle)
1 scant cup shredded cheddar cheese
Combine all the ingredients, except for the shredded cheddar cheese, in a lightly sprayed crock pot. Put crock pot on High setting for approximately 45 minutes. Stir the mixture occasionally to help the cream cheese melt and to help break up the larger chunks of chicken breast. After the 45 minutes is up, reduce the heat setting to Low and continue to heat until the mixture is fully melted and warm enough to eat. Immediately before serving, stir in the shredded cheddar cheese. Serve with tortilla chips. (Note: I prefer to serve this by having folks take portions right out of the crock pot. Once the heat is turned off, it solidifies pretty quickly, so if it’s going to be out for a bit it’s best to keep it on the Low setting.)
The recipe is from HERE!
Slow Cooker Spinach and Artichoke Dip
9 oz frozen spinach, thawed and drained
1 (14 oz) can quartered artichoke hearts, drained
8 oz cream cheese, at room temperature
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 clove minced garlic
1/4 cup milk
Open a 2.5 quart slow cooker and place a Reynold’s Slow Cooker Liner inside, fitting snugly against the bottom and sides of the slow cooker. Place all ingredients in the lined slow cooker and stir gently to combine. Place lid on slow cooker. Cook on high for 2 hours, or until cheeses are melted. Stir to make sure everything is completely combined.
Dip can easily be doubled and cooked in a 4 to 6 quart slow cooker.
If the dip is too thick, add more milk, a tablespoon at a time until you have your desired consistency.
This recipe is from HERE.
1 tablespoon Olive Oil
1 tablespoon cornmeal
1 tablespoon All Purpose Flour
1 can (13.8 oz) refrigerated classic pizza crust
28 slices (1 1/2-inch size) pepperoni
8 pieces (1 oz each) mozzarella string cheese
4 teaspoons grated Parmesan cheese
1 cup tomato pasta sauce, heated
Heat oven to 425°F. Brush large cookie sheet with 1/2 tablespoon of the oil. Sprinkle cookie sheet with cornmeal. Sprinkle flour over work surface. On floured surface, unroll pizza crust dough; starting at center, press dough into 16×10-inch rectangle. With pizza cutter or knife, cut dough lengthwise into 4 (2 1/2-inch-wide) strips. Evenly place 7 pepperoni slices on each dough strip, leaving 1/2 inch on each end uncovered. Cut each string cheese in half lengthwise. Place 4 cheese halves on pepperoni on each dough strip, overlapping ends to fit. Bring up sides of each dough strip over pepperoni and cheese, and tightly pinch together, stretching dough as necessary to fully enclose cheese and pepperoni; pinch ends to seal. Lightly roll and shape into 16-inch logs. To make pretzel shape, form each log into U-shape, then cross the ends and fold dough over so ends rest on bottom of U-shape. Place pretzels on cookie sheet. Brush pretzels with remaining 1/2 tablespoon oil; sprinkle with Parmesan cheese. Bake 13 to 17 minutes or until pretzels are golden brown. Serve warm with pasta sauce for dipping.
This recipe is from Pillsbury!
Jodi’s Slow Cooker Buffalo Chicken Sliders (a Murphy fave!)
3-4 skinless, boneless chicken breast halves
1 (12 oz) bottle buffalo wing sauce, divided
1/2 (1 oz) package dry ranch salad dressing mix
2 tablespoons butter
2 packs of soft rolls (like kings Hawaiian brand rolls)
Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover and cook on low for 6-7 hours. Once the chicken has cooked, drain the liquid if any, add the butter, the rest of the buffalo sauce, and shred the meat finely with two forks. Serve with rolls and coleslaw with blue cheese or ranch dressing drizzled on top of chicken if desired.