Tuesday, May 29, 2012

Hot Buffalo Chicken Dip

I have a new summer dip for you all! This appetizer was passed along by a friend (Hi, Erin!) and it was a big hit. If you love buffalo chicken wings, you'll love this easy appetizer.

from Frank's Red Hot Site

Hot Buffalo Chicken Dip

‎1 pkg cream cheese (8 oz)
1/2 c blue cheese dressing or ranch
1/2 c franks red hot buffalo wing sauce
1/2 c crumbled blue cheese or mozzarella
2 cups cooked shredded chicken

Put the chicken & hot sauce in a container over night.

Preheat oven to 350. Soften cream cheese & spread in 9 inch dish. Pour the chicken on, then the cheese, then the dressing. 

Bake for 20 minutes until bubbly and browned on top. Serve with Scoops Tacos.

Easy Peasy!

Tuesday, May 1, 2012

Crockpot Parmesan Roast

A good friend of mine was raving about his wife's new crockpot recipe discovery (drooling, actually). I, of course, had to try it since I'm a crockpot-aholic. Love those quick and easy recipes!

This one was a definite winner. The gravy is awesome! So thanks to Danielle for helping me feed my family this week.

photo by taste of home

Danielle's Parmesan Pork

1 BONELESS whole pork loin roast (about 3-4 pounds)
2/3 cup grated parmesan cheese
1/2 cup liquid honey
3 tbsp. soya sauce
2 tbsp. dried basil
2 tbsp. minced garlic
2 tbsp. olive oil
2 tbsp. corn starch
1/4 cup cold water

Cut roast in half. Place both halves in slow cooker.

In a small bowl combine cheese, honey, soy sauce, basil, garlic and oil.  Pour over pork. Cover and cook on low for 6 hours.

Remove meat from crockpot, keeping warm. Skim the fat from the juices and transfer to a saucepan. Bring to a boil. Combine corn starch and water until smooth. Add to pan gradually while whisking.

Cook for two minutes until thickened. Slice roast and serve with gravy.

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