Friday, June 4, 2010

Buffalo Chicken Nacho Dip

Probably the worst picture I could have of this, but I forgot to take a picture before we dove into it-oops! This is another one from Trina!

1 bottle chunky Bleu Cheese dressing
1 jar Frank's hot sauce
Pack of chicken breasts
8oz light cream cheese
Monterey Jack cheese

Preheat oven to 350 degrees. Cook chicken (I boiled it) and shred. Mix hot sauce & dressing together in a saucepan and heat till warm, then add chicken. Spray bottom of casserole dish with nonstick spray, line the bottom of it with the cream cheese. Add chicken mixture and top with cheese, bake 16 minutes.

*note: next time I would mix the Monterey Jack in because I ended up with the usual hard blob of cheese on top that you kind of have to try and break apart!

Easy Cheesecake

This recipe is from honestly one of the sweetest women I've ever met in my life, Vicki (not sure if you read this, but if you do, hi Vicki!). She took over my job at camp, and one time when we were working together she made this. SO good... and I can't do real cheesecake so you know this is a winner.

2-8oz boxes softened lowfat cream cheese
2 cans crescent rolls
1 cup sugar + 1/4 cup (divided)
1 stick melted butter
2 tsp vanilla
2 tbsp cinnamon

Cream sugar, vanilla, and cream cheese together until completely mixed. Spray 9x13'' pan. Place 1 can rolls on the bottom, pinching the seams together. Spread cream cheese mixture over top. Carefully place 2nd can of rolls on top, pinching the seams together (see picture below to see how I did it this past time-wish I would have thought of it sooner!). Pour melted stick of butter over all, then sprinkle with cinnamon and sugar. Bake uncovered for approx. 25 minutes at 350. Serve warm or cooled (I cool it and put it in the refrigerator until I'm ready! The next day it tastes DELICIOUS too so you can always make it the night before).

So this is what I did this past time:
Put a piece of waxed paper down and stuck the second can of crescent rolls on... pinched the seams together and then rolled it a little bit. Then I just carefully placed it like this and took the waxed paper off... voila! Perfect. It is really a little tricky to have to pinch the seams while it's in the pan on top of the cream cheese mixture... so if you can just do this!

Thursday, June 3, 2010

Red Chicken

This is a recipe from my Grandma that's kind of evolved over the years, and it never had a name until my sister started calling it Red Chicken. So it stuck, and it's a staple around here for a quick and yummy meal.

1/4C Frank's hot sauce
1 stick margarine
1-2lbs chicken

Melt Frank's and margarine together.

Old way/chicken wing method: Marinate in the mixture and then cook on the grill, or bake in the oven for 25 minutes.

New way/chicken breast method: Spray glass dish with nonstick spray, put the chicken in (you can either cut into strips or chunks-that's what we usually do-or put in the whole breast) and pour the mixture over the top and bake for 25 minutes.

And I'll tell you-the mixture, when it's all finished and everything is cooked, is SO GOOD drizzled on top of mashed potatoes!