Buffalo Chicken Dip

I know, everyone else in the world already has a recipe for Buffalo Chicken Dip. I have eaten this many times, but never made my own. This is a compilation of several recipes found around the internet, made with proportions to my liking.


BUFFALO CHICKEN DIP

1 (8 ounce) package of light cream cheese, room temperature
1/2 cup chunky blue cheese salad dressing
1/2 cup hot wing sauce (Frank’s)
2 (10 ounce) cans premium white chunk chicken (Tyson)
1 cup shredded sharp cheddar cheese

In a medium bowl, mix cream cheese with next 3 ingredients. Then stir in half of the shredded cheddar. Move mixture into baking dish.

Bake at 400 degrees for 15 minutes, uncovered. Then top with remaining cheddar and bake 10 more minutes.

Serve with tortilla chips and celery sticks. It was surprisingly good with the celery sticks!

Cheese & Veggie Enchiladas

This recipe is a combination of my Cheese & Onion Enchiladas and this Cheesy Zucchini Enchilada recipe.

Another way to get more veggies into your life... But, if you want it even healthier, see the second recipe link above.



CHEESE & VEGGIE ENCHILADAS

1 tablespoon oil
1 cup sliced yellow onion
1 medium zucchini, grated
1 medium yellow squash, grated
1 tablespoon jarred garlic
salt and pepper to taste
6 large flour (8-inch) tortillas
1 (8 ounce) block of Monterey Jack cheese, shredded
1 (10 – 15 ounce) jar or can of enchilada sauce (I used Kroger Chipotle enchilada sauce this time)

Sauté onions for 3 to 4 minutes in oil. Add zucchini, squash, garlic, salt and pepper. Cook for 2 to 3 more minutes.

Meanwhile, pour a small amount of the enchilada sauce in the bottom of an 8 x 11 x 2 inch casserole dish. Set aside.

Spread tortillas out on the counter. Place one sixth of the veggie mixture and a portion of cheese (you decide the amount) on each tortilla. Roll up and place seam side down in casserole dish. Cover with enchilada sauce, amount as desired. Sprinkle more cheese on top.

Bake at 375 degrees for 20 to 25 minutes.

Yield: 6 enchiladas

Sausage Balls

Who doesn't love sausage balls??

I made these for a breakfast we had on the last day of school. They disappeared!

I used regular sausage instead of hot, and was a bit dissapointed. I wanted the extra flavor and spice. So, remember to get hot sausage.

SAUSAGE BALLS

3 cups Bisquick
1 pound hot breakfast sausage (the kind in the tube)
1 pound sharp cheddar cheese, grated

Mix all ingredients with hands. Shape into small (1 inch or less) balls. Place on baking sheets.

Bake at 375 degrees for 12 to 15 minutes.

Yield: I made about 90 this time.

Note: It works bette to grate a block of cheese. The pre-shredded cheese has ingredients to keep all the pieces from sticking together and therefore doesn't hold together as well.

Sundried Tomato Cheese Spread

More from our appetizer dinner last week.

SUNDRIED TOMATO CHEESE SPREAD

4 ounces cream cheese, softened (1/2 tub)
3 tablespoons sour cream
1/4 cup crumbled feta cheese
1/4 diced sundried tomatoes
1 clove garlic, minced
1 tablespoon chopped basil

Mix all ingredients and stir until smooth. Chill.

I used dry sundried tomatoes and re-constituted them in warm water for a few minutes. You can use the ones packed in oil, just be sure to drain well.

For the little toasts: Slice a baguette in 1/2 inch pieces. Spray both sides of slices with olive oil cooking spray, spread out on a baking sheet and bake at 400 degrees for 5 to 7 minutes, turning once.

Chicken Cordon Bleu

I haven't made this recipe in about 10 years, so I felt the need to try it again just as it was written. It calls for Ritz crackers for the coating, but I think I'll use Italian seasoned dry bread crumbs or Panko bread crumbs next time. And more Swiss cheese inside.

CHICKEN CORDON BLEU

4 skinless, boneless chicken breasts
1/4 pound honey cured ham, sliced thin
4 slices Swiss cheese
2 cups crushed Ritz crackers
1 tablespoon dried basil leaves
1/4 cup grated Parmesan cheese
2 eggs

Pound chicken breasts to 1/4 inch thickness. Place ham and Swiss cheese slices on each breast and roll up tightly securing with toothpicks if necessary (I used about 5 toothpicks on each roll, tried to close up the ends, too, so the cheese wouldn't leak out). In a medium bowl, mix crushed crackers, basil and Parmesan cheese. In another bowl, beat eggs until frothy. Dip rolled chicken breasts into egg and coat well, then dip into crumb mixture until completely coated. Place in a greased 9 x 13 baking pan and sprinkle any remaining cracker crumbs on top.

Bake at 350 degrees for 40 to 45 minutes.

Yield: 4 servings

Ham and Cheese Biscuit Cups

Sometimes, when hubby buys the wrong ingredient, you just have to improvise...

I usually make these in miniature muffin pans and that's the recipe I'm giving you, but these in the picture were made in full size muffin pans. Eddie bought Grands biscuits instead of the normal, smaller size biscuits. Still delicious, just not as cute. I like cute food!

Also, the recipe makes alot, but it's easy to make less, measurements aren't real important here.

Ham and Cheese Biscuit Cups

1 (10 ounce) can refrigerated flaky layered biscuits (like Hungry Jack)
1 (5 ounce) can refrigerated flaky layered biscuits
2 cups diced ham
2 cups shredded cheese (any kind you like)

Separate each biscuit into 3 thinner biscuits. Lay each biscuit piece over a mini-muffin pan cup. Press each biscuit into the cup like a pie crust. Fill each cup with ham and top with cheese.

Bake at 375 degrees for 10 minutes, until golden brown. Remove from pans immediately and serve warm.

Yield: 45 (see why you may want to make less)

Variation: Instead of ham, use crumbled cooked sausage or bacon.

Also good with a squirt of honey mustard in the biscuit before adding ham and cheese.

Squash Casserole

Every good Southern girl has to have a Squash Casserole recipe. Here's my version.

You would need to double this if making for a big holiday meal with a large group.



SQUASH CASSEROLE

2 pounds yellow squash, sliced into 1/2 inch pieces
1/2 cup diced onion
salt and pepper
2 eggs, beaten
1 1/2 cups grated sharp cheddar cheese
1/2 cup Italian seasoned dry bread crumbs

Sauté squash and onion (add salt and pepper here) in a little oil until soft, but not too soft and browned a bit. Combine squash, eggs, cheese and bread crumbs in a large bowl. Pour into greased casserole dish. Top with more bread crumbs.

Bake at 350 degrees for 30 to 35 minutes.

Yield: 4 to 5 servings

If you buy pre-shredded cheddar cheese, get the larger grated kind, not the finely shredded.

Cheese and Onion Enchiladas

Don't let the neon orange enchilada sauce scare you! It tastes really good!

Good thing Eddie likes to take leftovers for lunch...



Check out the oozing cheese... Mmmmm...

CHEESE & ONION ENCHILADAS

1 tablespoon oil
2 cups thickly sliced onion
6 large flour (8-inch) tortillas
1 (8 ounce) block of Monterey Jack cheese, shredded
1 (10 ounce) can La Preferida Red Chile mild enchilada sauce

Sauté onions in oil until tender. Pour a small amount of the enchilada sauce in the bottom of a 9 x 12 x 2 inch casserole dish. Place one sixth of the cheese and one sixth of the onions on each tortilla. Roll up and place in casserole dish. Cover with remaining enchilada sauce. Sprinkle extra grated cheese on top if desired.

Bake at 350 degrees for 20 to 25 minutes.

Yield: 6 enchiladas

Pineapple PepperJack Bites

I can't remember where I saw this recipe (it's hardly a recipe, just something you put together!). I just remember being intrigued by the odd combination of sweet and spicy. It was really good.


PINEAPPLE PEPPERJACK BITES

fresh pineapple, cubed
sugar (just sprinkle some over pineapple in pan)
PepperJack cheese, cubed

Over medium heat, sauté pineapple cubes and sugar until pineapple browns/caramelizes, turning pineapple cubes occasionally. Let cool.

Slide one piece of pineapple and one piece of cheese on toothpick or skewer. Repeat as needed.

So easy!

Smokehouse Quesadillas

Years ago, Chili's restaurant had Smokehouse Quesadillas on their menu. It was one of my favorite things to order there. When I found out this wasn't on the menu anymore, I came up with my own version.

This can be served as an entree for 2 or 3 people, an appetizer for about 6.

SMOKEHOUSE QUESADILLAS

2 tablespoons margarine
1 large onion, thinly sliced
2 cups shredded Monterey Jack cheese
4 (10-inch) flour tortillas
1/2 pound thinly sliced smoked turkey
sweet and smoky barbecue sauce
2 tablespoons margarine, melted

Melt 2 tablespoons margarine in pan over medium-high heat. Add onion and sauté until golden brown, stirring frequently. Remove from heat and set aside.

Brush one side of 2 tortillas with melted margarine. Place buttered side down on an extra large baking sheet. Spread each tortilla with a thin layer of barbecue sauce. Sprinkle each tortilla with about 1/2 cup of shredded cheese. Add onion and top with turkey. Add another layer of cheese. Top with remaining tortillas, pressing firmly. Brush tops of tortillas with melted margarine.

Bake at 450 degrees for 10 to 12 minutes, turning once halfway through. Cut each tortilla into 6 or 8 triangles and serve hot.

Note: You can use any kind of smoked turkey. I generally use smoked turkey from the deli shaved really thin so it's falling apart. It works just as well to use smoked turkey lunchmeat slices.

Cheddar Bacon Chicken

Everthing is better with bacon and cheese, right?



CHEDDAR BACON CHICKEN

4 skinless, boneless chicken breasts, pounded to 1/2 inch thickness
salt and pepper
1 tablespoon olive oil
1/4 cup barbecue sauce
1/2 cup diced tomatoes
1/4 cup Hormel real bacon pieces
1 cup shredded cheddar cheese


Season chicken breasts with salt and pepper. Heat the oil in a large non-stick pan over medium high heat. Add the chicken and cook on both sides until done. Place chicken on a baking sheet and top with barbecue sauce, tomatoes, bacon pieces and cheese, in that order.

Place in oven and broil just long enough for cheese to melt.

Like I've said before, sometimes the measurements aren't really necessary, just put however much of the stuff you want on there!

Baked Chicken Reuben

BAKED CHICKEN REUBEN

4 skinless, boneless chicken breasts, pounded to 1/2 inch thickness
salt
pepper
1 (16 ounce) can sauerkraut, drained and pressed
4 slices Swiss cheese
thousand island dressing

Place chicken in a greased baking dish. Sprinkle with salt and pepper to taste. Spread sauerkraut over chicken and drizzle dressing over top. Then top with cheese slices. Cover with aluminum foil.

Bake at 350 degrees for 35 to 45 minutes, or until chicken is done.

I normally use Bavarian sauerkraut because it has a sweeter taste, but regular is good, too.

Also, if you want the top of the cheese browned a bit, uncover and put under the broiler for a few minutes. I think it looks more appetizing this way.

Mozzarella Crostini

Here's an easy appetizer you can put together quickly and if you're a little creative, I bet you can come up with many variations.

Just in case the first ingredient on the list is not descriptive enough, here's a picture.



MOZZARELLA CROSTINI

1 (2 foot long) loaf skinny crusty bread, thinly sliced
1/3 cup olive oil
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced green onions
5 to 7 Roma tomatoes, cut into about 36 slices (or however many slices you got from the bread)
1 1/2 cups (6 ounces) shredded mozzarella cheese

Place bread slices on aluminum foil lined baking sheet.

Bake at 400 degrees for 5 minutes or until lightly browned.

Meanwhile, combine olive oil and next 3 ingredients. Brush oil mixture on bread slices after the first 5 minutes of baking. Top each with green onions and a tomato slice. Sprinkle with cheese.

Bake at 400 degrees for another 5 to 7 minutes or until cheese melts.




Of course, I was just cooking for two and didn't use the entire 2 foot loaf. Adjust according to your needs.

I also cheated and used garlic flavored oil instead of mixing garlic into the olive oil.

Even if the bread is a little stale, the baking will give it a nice, light crispiness again.

Italian Cherry Tomato Salad

Here's another great salad for summer gatherings. It's mayo-free, so it's okay if it sits out in warm weather for a little while.

ITALIAN CHERRY TOMATO SALAD

1 green bell pepper, thinly sliced and cut into one inch pieces
1/2 cup sliced green onions
1 (6 ounce) can pitted ripe olives, cut in half
8 ounces mozzarella cheese, cubed
2 pint containers cherry or grape tomatoes, halved or quartered, depending on size
1 tablespoon olive oil
3 tablespoons red wine vinegar
3 tablespoons prepared commercial pesto
1 teaspoon sugar

Combine first 5 ingredients in medium bowl. Toss and set aside. In a small bowl, combine olive oil and next 3 ingredients. Mix well. Pour over salad and toss until coated. Chill at least one hour before serving.