FRANK'S® REDHOT® BUFFALO CHICKEN DIP
Servings: 4 cups dip | Prep Time: 5 min. | Cook Time: 20 min.
Owner/Copyright: RBI 2008
INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
DIRECTIONS:
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
TIPS:
Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
Tips: You may substitute 2 cups shredded cooked chicken.
Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
Friday, February 5, 2010
Cheddar Ham Cups
Ingredients
2 cups (8 ounces) finely shredded cheddar cheese
2 packages (2-1/2 ounces each) thinly sliced deli ham, chopped
3/4 cup mayonnaise
1/3 cup real bacon bits
2 to 3 teaspoons Dijon mustard
1 tube (10.2 ounces) large refrigerated flaky biscuits
Directions
In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture.
Bake at 450° for 9-11 minutes or until golden brown and the cheese is melted. Let stand for 2 minutes before removing from the pans. Serve warm. Yield: 2-1/2 dozen.
2 cups (8 ounces) finely shredded cheddar cheese
2 packages (2-1/2 ounces each) thinly sliced deli ham, chopped
3/4 cup mayonnaise
1/3 cup real bacon bits
2 to 3 teaspoons Dijon mustard
1 tube (10.2 ounces) large refrigerated flaky biscuits
Directions
In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture.
Bake at 450° for 9-11 minutes or until golden brown and the cheese is melted. Let stand for 2 minutes before removing from the pans. Serve warm. Yield: 2-1/2 dozen.
Fudgy Frosted Brownie Cookies
Cookies
1 cup Original Bisquick® mix
3/4 cup granulated sugar
2/3 cup chopped pecans
1/2 cup unsweetened baking cocoa
1/2 cup sour cream
1 teaspoon vanilla
1 egg
Frosting
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 to 4 tablespoons hot water
1. Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, mix cookie ingredients until well blended.
2. Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
3. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
4. In 2-quart saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in powdered sugar and 3 tablespoons of the hot water until smooth. (If frosting is too thick, add additional water, 1 teaspoon at a time.) Spread frosting over cookies
Note: This recipe only makes 18 cookies, which do rise and are kinda big. So make sure if you need more than that to double or triple it. Super Easy!!!
1 cup Original Bisquick® mix
3/4 cup granulated sugar
2/3 cup chopped pecans
1/2 cup unsweetened baking cocoa
1/2 cup sour cream
1 teaspoon vanilla
1 egg
Frosting
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 to 4 tablespoons hot water
1. Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, mix cookie ingredients until well blended.
2. Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
3. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
4. In 2-quart saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in powdered sugar and 3 tablespoons of the hot water until smooth. (If frosting is too thick, add additional water, 1 teaspoon at a time.) Spread frosting over cookies
Note: This recipe only makes 18 cookies, which do rise and are kinda big. So make sure if you need more than that to double or triple it. Super Easy!!!
Thursday, January 28, 2010
Easy Beef Stroganoff
Ingredients
1 box farfalle [bowtie] pasta
1 pound lean ground beef
1 (.75 ounce) packet dry brown gravy mix
1 (8 ounce) package cream cheese
1 (6 ounce) can chopped mushrooms, with liquid
1/2 cup milk
1 (8 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups Monterey Jack Cheese, shredded or in cubes
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.In a skillet over medium heat, brown the ground beef until no pink shows; drain.
3.Mix brown gravy, cream cheese and mushrooms with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, jack cheese and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.
I love Stroganoff Hamburger Helper. So tonight when I was deciding to make supper I looked in the cabinet and the first things I saw were mushrooms and cream of shroom soup. I found this recipe online and made it for dinner!! Yummy!! The original recipe called for egg noodles but I changed it to the bowtie pasta because I'm not a fan of egg noodles. I also added the Monterey Jack cheese to the recipe because I always add it to my HH. I also seasoned my meat with some paprika, black pepper and garlic when I browned it.
1 box farfalle [bowtie] pasta
1 pound lean ground beef
1 (.75 ounce) packet dry brown gravy mix
1 (8 ounce) package cream cheese
1 (6 ounce) can chopped mushrooms, with liquid
1/2 cup milk
1 (8 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups Monterey Jack Cheese, shredded or in cubes
Directions
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.In a skillet over medium heat, brown the ground beef until no pink shows; drain.
3.Mix brown gravy, cream cheese and mushrooms with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, jack cheese and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.
I love Stroganoff Hamburger Helper. So tonight when I was deciding to make supper I looked in the cabinet and the first things I saw were mushrooms and cream of shroom soup. I found this recipe online and made it for dinner!! Yummy!! The original recipe called for egg noodles but I changed it to the bowtie pasta because I'm not a fan of egg noodles. I also added the Monterey Jack cheese to the recipe because I always add it to my HH. I also seasoned my meat with some paprika, black pepper and garlic when I browned it.
Friday, January 22, 2010
Beekeeper's Jezebel Sauce
1 (15.25 oz) jar apricot preserves
1/4 cup fat free chicken broth
1/4 cup honey
3 Tablespoons Horseradish
1 Tablespoon chopped fresh parsley
2 Tablespoons Dijon Mustard
1 teaspoon chopped fresh thyme
1/2 tespoon dried crushed red pepper
Whisk togeth all ingredients in a small saucepan. cook over medium heat, whisking frequently, 3 to 4 minutes or until heated thoroughly and sauce is a pourable consistency. Use immediately or store in an airtight container int he refrigerator for up to 1 week.
Great with chicken or seafood!!!
I had Jezebel Sauce at the Cotillion Southern Cafe and was excited to then find a recipe in a magazine!!
1/4 cup fat free chicken broth
1/4 cup honey
3 Tablespoons Horseradish
1 Tablespoon chopped fresh parsley
2 Tablespoons Dijon Mustard
1 teaspoon chopped fresh thyme
1/2 tespoon dried crushed red pepper
Whisk togeth all ingredients in a small saucepan. cook over medium heat, whisking frequently, 3 to 4 minutes or until heated thoroughly and sauce is a pourable consistency. Use immediately or store in an airtight container int he refrigerator for up to 1 week.
Great with chicken or seafood!!!
I had Jezebel Sauce at the Cotillion Southern Cafe and was excited to then find a recipe in a magazine!!
Thursday, January 14, 2010
Quick and Easy Chicken Pot Pie
Ingredients
2 (10.75 ounce) cans cream of chicken soup 3 cups chopped cooked chicken
1 cup sour cream 1 ½ cups Bisquick baking mix
½ cup milk 1 cup grated sharp Cheddar cheese
½ teaspoon dried parsley flakes ½ cup milk
¼ teaspoon garlic powder
¼ teaspoon salt
1 (1 pound) package frozen mixed vegetables, thawed
Directions
Preheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking dish.
In a large bowl, combine soup and next 6 ingredients. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.
In a small bowl, combine baking mix and cheese. Add milk, stirring just until dry ingredients are moistened. Drop batter by heaping tablespoonfuls evenly over chicken mixture. Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.
2 (10.75 ounce) cans cream of chicken soup 3 cups chopped cooked chicken
1 cup sour cream 1 ½ cups Bisquick baking mix
½ cup milk 1 cup grated sharp Cheddar cheese
½ teaspoon dried parsley flakes ½ cup milk
¼ teaspoon garlic powder
¼ teaspoon salt
1 (1 pound) package frozen mixed vegetables, thawed
Directions
Preheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking dish.
In a large bowl, combine soup and next 6 ingredients. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.
In a small bowl, combine baking mix and cheese. Add milk, stirring just until dry ingredients are moistened. Drop batter by heaping tablespoonfuls evenly over chicken mixture. Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.
Chewy Bars
Ingredients
2 cups self-rising flour 1 box brown sugar
1 stick oleo 3 eggs
1 teaspoon vanilla 1 cup chopped nuts
Directions
In a mixing bowl, combine all ingredients. Pour into a greased 9x13 inch pan. Bake 30-35 minutes at 350 degrees.
2 cups self-rising flour 1 box brown sugar
1 stick oleo 3 eggs
1 teaspoon vanilla 1 cup chopped nuts
Directions
In a mixing bowl, combine all ingredients. Pour into a greased 9x13 inch pan. Bake 30-35 minutes at 350 degrees.
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