Buffalo (Spicy) Chicken Dip

Since it's fall and football time, I thought I'd share this recipe I got from a good friend of mine. I can't take credit for it, but it's so good I have to share it.

Here is what you will need to do:

Boil 3-4 chicken breasts, then either cube or shred them

Place said chicken in a crock pot and combine the following:

Frank's Original Hot Sauce 23oz
2 packages cream cheese
1 cup ranch dressing or bleu cheese dressing

Stir every so often and allow to cook for about an hour to an hour and a half.

Grate sharp cheddar cheese over top and stir in just before serving.

Serve with your favorite tortilla chips.

Pumpkin Chocolate Chip Muffins

Ok, this recipe is super, super easy!

1 - Spice Cake Mix* (Duncan Hines is the best one I've found)
1- 15 oz Can of Pumpkin Puree
2 - Large Eggs
1/3 ish cup of water
half bag of mini semi sweet chocolate chips

Beat your eggs together seperate for about 30 -45 seconds, add in the water and beat another 30 - 45 seconds. Then add the cake mix and mix until smooth. Once your batter is smooth, add in pumpkin puree. Mix until evenly distributed. Hand mix in the chocolate chips. At that point, spoon into muffin tin, cupcake liners or mini-cupcakes for lunch time snacks.

Bake at 350 degrees for 25 minutes.

I then frost mine with premade cream cheese frosting. It's super delish. We eat the big ones for breakfast. I made mini ones this time around for Libbi to take in her school lunch.

**If all you have is pumpkin pie mix, change your cake mix to either a yellow or white cake mix. That way you don't double up on the spices!**

Lemonade Pork Chops

Totally stolen from Chelsea Price, cut and pasted from Facebook, but sounds awesome. I can't wait to try it!!

Super easy... this recipe works for about 4-5 chops.Take your pork chops... defrost them a bit if they're frozen. Place them in a baking dish (I use a glass Pyrex one).Then, take some vinegar and pour about 1/2 a cup or so over the pork chops. Massage that into the meat a bit and let it sit for a few minutes. I've read that this helps to tenderize the chops a bit.Then, take 6 oz. of mostly thawed frozen lemonade concentrate (about half a can of the frozen kind) and pour that in the dish. Add about 1/2 cup of soy sauce and a tablespoon or so each of garlic & onion powders. Then... mix this all up with the vinegary chops, massaging it into the meat. Cover the dish with plastic wrap and put it in the refrigerator for at least 30 minutes... the longer the better. I marinated it for about 3 hours today and they turned out awesome.Then, bake for about 45 minutes at 350 degrees. Take it out, let it cool down for a few minutes... and enjoy! :)

Cheesy Chicken Soup

2-3 Carrots, diced
2-3 Stalks Celery, diced
1 Onion, Diced
2 cups cooked Chicken, cubed
10 chicken bullion cubes
1 15 oz bottle of cheese whiz
3 cubes butter
1 1/2 c flour

Boil Veggies, drain and retain water. Add enough water to make 3 qts, add bullion cubes. When they are dissolved, add cheese whiz and blend. Melt butter and stir in flour in separate pan. Slowly add butter and flour mixture, stirring constantly to avoid lumps. Add chicken and veggies.

Bruschetta Chicken Bake

I found the original recipe here, but I listened to a few of the recommendations and tweaked it just a little. The recipe below is the one I used. It was super good.



2-3 Boneless, Skinless Chicken Breast, cubed
1- 15 oz can of Italian Seasoned Diced Tomatoes
1/4 cup water
1 TBLS minced garlic (I just used powder)
1- 6 oz Box of Chicken Flavor Dry Bread Stuffing Mix
3 Cups Shredded Mozzarella Cheese
1 TBLS Italian Seasoning
Balsamic Vinegar
Black Pepper
Garlic Powder
Dash of Red Pepper Flakes

1. Preheat the oven to 400 Degrees. Spray a 9x13-inch glass baking dish with cooking spray.
2. Toss Cubed chicken with Balsamic vinegar, black pepper and garlic powder until coated. Place the chicken in a layer on the bottom of the glass backing dish.
3. In a Large bowl, combine the tomatoes, 2 Tablespoons of balsamic vinegar, dash of red pepper flakes, garlic and the stuffing mix. Add water if needed. Set aside to soften.
4. Sprinkle mozzarella cheese on top of chicken. Then sprinkle with Italian seasoning.
5. Spread the softened stuffing mixture on the top of cheese.
6. Baked uncovered until the chicken cubes have turned white and are no longer pink in the center. About 30 minutes.

***I was trying to make plenty for my family and used two boxes of stuffing. I would not recommend it. The stuffing under the top layer was soggy. Stick to one box.***