Buffalo Chicken Dip

I apologize for my horrible picture, I forgot to snap a picture before we left home, so I took one with my phone while driving down the highway on the way to our Super Bowl party! (Clarification-my husband was driving, I was riding :) )

I found this recipe for Buffalo Chicken Dip in the Rachael Ray magazine that you can see here, but I made a few changes to mine when I made it this past weekend.  Here's what I did:

-1 package softened cream cheese (8oz)

-1/2 Cup Blue Cheese salad dressing

-3/4 Cup Franks Original Hot Sauce

-3oz Blue Cheese crumbles

-1lb chicken breasts

-Chicken Broth

I started by baking my chicken breasts in a little bit of chicken broth for about 30 minutes at 350°F.  Then while the chicken was still hot/warm, I shredded it in my stand mixer. 

To make the dip, soften the cream cheese then whisk it until smooth.  Add in the salad dressing, hot sauce, and crumbles.  Then stir in the shredded chicken. 

I put mine in my mini crock pot and set on low for 3-4 hours, and just left it on low for the duration of our party.  You could always crank it up to high for a couple hours to get it heated through then back it down to low once you start eating on it.

Serve with cut up peppers, celery, pretzel chips, and tortilla chips.  Enjoy!   

Crock Pot Lemon Pepper Chicken

Well, after a few strange dinner planning flops that have happened this week, I was determined to get today's dinner started early so we didn't run into any issues at the last minute that would cause us to order out in a panic (again).  I have made whole chickens in the crock pot before and love them, but today I only had chicken breasts on hand, so I thought I would give my Lemon Pepper Chicken recipe a try with them instead!  I had to adjust a few things, and really watch the cook time, but they turned out great! 

Here's what I used:

-3 lbs Chicken Breasts (this was about 4 breasts)

-16oz Chicken Stock

-1 Tbsp Lemon Juice (I didn't have any fresh lemons on hand so I just used juice; in the future I would add fresh lemon slices instead)

-1 Tbsp Lemon Pepper Seasoning

-1/4 TbspGarlic Powder

I put the stock and lemon juice in the pot, added the chicken, then sprinkled the seasoning and garlic powder on top.  Cook on low for 2-3 hours. 

Note: If you have never used Crock Pot Liners you need to go out and get some TODAY!  Best thing ever!

Hope you enjoy this quick and easy dinner idea! 

Crock Pot Taco Soup

1 can of tomato sauce

1 can kidney beans-drained and rinsed

1 can of corn-drained

1lb ground beef

1 package taco seasoning

Tortilla chips (optional)

Sour Cream (optional)

Shredded Cheese (optional)

Cook the ground beef according to the directions for making tacos on your package of taco seasoning.  Add tomato sauce, kidney beans, corn, and cooked ground beef with taco seasoning into a large crock pot.  Let it cook on low for 3-6 hours.  Serve with tortilla chips, sour cream, and cheese and allow everyone to customize their own bowl!  

I love to use the chips to scoop up the soup, but some of my family prefer to crumble them on top and use a spoon-each person can make it their own way!  Perfect for a cool Fall evening!

*Note: this is easily doubled to feed more people.  I double this and cook it in my 6qt. crock pot with no problem.

*Tip: If you are in a hurry to get this put together before you head out to work in the morning, cook the beef and taco seasoning up the night before and keep it in the fridge overnight.  Then just toss it all in the crock pot in the morning!

ENJOY!