BUFFALO CHICKEN DIP

This is a great tasting dip and very easy to make.  Some friends brought this dip to a Super Bowl Party we gave a few years ago and it was a big hit and one of the things that ran out early.  In fact, you might think about doubling the recipe and putting it in a crock pot for the evening.


BUFFALO CHICKEN DIP

Ingredients

3 boneless chicken breasts, cut into small pieces

1 cup red hot sauce

1 cup Hidden Valley Ranch dressing

2 – 8 oz pkgs cream cheese

¾ cup shredded cheddar cheese

Assorted crackers

Pre-heat oven to 375⁰ f.

In a large skillet with a little oil added, cook chicken.  Add red hot sauce and cream cheese stirring until cream cheese is melted.  Add ranch dressing.  Pour mixture into a 13 x 9 inch pan.  Sprinkle cheddar cheese over the top.  Bake for 1 hour.  Serve with crackers.

3 BEAN CASSEROLE

I love this recipe that came from the West Virginia State 4-H’ers and Extension Homemakers and the State 4-H Camp at Jackson’s Mill, West Virginia. 

It transfers easily to a crock-pot meal.  Instead of baking, just toss everything into a slow-cooker for at least 2 hours or until it bubbles and the bacon is cooked.

3 BEAN CASSEROLE

Ingredients

1 lb ground beef

½ cup chopped onion

1 20-oz can lima beans

1 29-oz can pork and beans

1 20-oz can kidney beans

½ cup ketchup

½ cup packed brown sugar

2 tablespoons vinegar (white or apple cider)

1 tablespoon mustard

Salt and pepper to taste

½ teaspoon

3 slices bacon, chopped

Pre-heat oven to 350^o f. 

Brown ground beef and onion in a large skillet, stirring frequently.  Drain.  Add with all remaining ingredients to a large casserole mixing well.  Do Not Drain Beans Before Adding to Casserole.  Bake for 45 minutes.  Yields 12 servings. 

HASH BROWN CASSEROLE

One of my cousins brought this dish to a family Christmas party and we all fell in love with it.  I personally like to use frozen O’Briens for the extra color and textures, but it’s great either way.

 It’s a huge casserole and great for parties. It’s also a great recipe to freeze and re-heat.  For a family meal to make ahead, line two 1 ½  quart casseroles with tin foil and divide casserole in half before baking.  After baking, let cool, cover casserole and place in freezer.  After it’s frozen, you can take it out of the casserole dish, wrap completely in foil or place in freezer bag (leave the original foil on the frozen casserole). 

When you want it for dinner, take it out and place it back in the original casserole dish and bake covered at 350^o f for 30 - 40 minutes or until heated through.  I’ve also made this and frozen it before adding the toppings.  If you do this, bake the covered casserole about 20 minutes, then follow the instructions for adding the topping and completing the baking.   Either way, it’s a really great tasting easy recipe.

HASH BROWN CASSEROLE

Ingredients-Casserole

2 lb bag frozen hash browns or O’Brien potatoes

1 cup sour cream

1 can cream of chicken soup

1 – 2 tablespoons minced onions

1 stick ( ½ cup ) butter or margarine, melted

Pre-heat oven to 350^o f. 

Combine all ingredients and pour into a greased casserole dish.  Cover and bake for 45 – 50 minutes.

Ingredients-Topping

1 stick ( ½ cup ) butter or margarine, melted

1 stack Ritz crackers, crushed

1 cup grated cheese (cheddar or Colby-jack are best)

Add topping to casserole and bake uncovered for an additional 15 to 20 minutes.

7 LAYER SALAD

A healthy, easy, low-carb salad that's been around since before anyone worried about things like that.  This was a popular buffet item at family parties when I was young and everyone likes it.

7  LAYER SALAD

Ingredients-Salad

1 head Lettuce

1 green pepper

6 stalks celery

2 red onions, sliced

10 oz frozen peas

Clean and dice lettuce, pepper, celery and onion.  Layer them with the frozen peas in a large casserole in the same order as listed above.  Cover and refrigerate for 24 hours.

Ingredients-Topping

1 ½ cups mayonnaise

1 tablespoon sugar

½ cup parmesan cheese

Bacon bits

Mix mayonnaise, sugar and parmesan and pour evenly over the salad.  Sprinkle on bacon bits to taste.

Serve.

EASY SPINACH QUICHE

Here is a quiche recipe for anyone who is not a swiss cheese fan.  It uses cheddar and cottage cheese instead.  It's quick, easy and delicious!



EASY SPINACH QUICHE

Ingredients

1 9-inch pie crust

6 eggs

1 10-oz package chopped spinach

3 tablespoons flour

1 stick ( ½ cup ) butter or margarine, melted

8 oz shredded cheddar cheese

1 container (12 oz) small curd cottage cheese

Pre-heat oven to 350^o f.  Bake pie crust according to instructions.

Next, cook spinach according to the package directions and drain.  Beat eggs 2 to 3 minutes and set aside.   Combine remaining ingredients, then add eggs and spinach.  Pour into pie crust and bake for 40 minutes.  Slice and serve.

FUDGE BROWNIE PIE

This is a great variation on brownies.  It's great warm with vanilla ice cream over it.  




FUDGE BROWNIE PIE

Ingredients

9 inch unbaked graham cracker or cookie pie crust

1 stick ( ½ cup) butter or margarine

3 – 1 oz squares unsweetened bakers chocolate

1 cup sugar

¼ cup dark corn syrup

¼ cup flour

1 teaspoon vanilla

¼ teaspoon salt

3 eggs, slightly beaten

Preheat oven to 350 ^o f . 

Melt margarine and chocolate over low heat.  Remove from heat; stir in sugar, syrup, flour vanilla and salt.  Stir in eggs.

Pour into pie crust and place on cookie sheet.  Bake for 30 -35 minutes until filling puffs and the center is firm.  Cool.  Serve with ice cream or whipped cream.

Optional:  you can add ½ cup chopped nuts or 2 tablespoons instant coffee to the mixture.