Buffalo Wing Dip

November 30, 2014 Leave a Comment

 

Buffalo Wing Dip

Buffalo Wing Dip

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

If you love spicy wings, you’ll love this dip.  It’s super cheesy, full of rich flavor and really has the flavor of buffalo wings!

Buffalo Wing Dip Recipe

Buffalo Wing Dip

2 packages (8 oz. each) cream cheese, softened

½ cup ranch salad dressing

½ cup sour cream

5 Tbsp. crumbled blue cheese

2 cups shredded cooked chicken

½ cup Buffalo wing sauce

2 cups (8 oz.) shredded cheddar cheese, divided

1 green onion, sliced

Tortilla chips

 

In a small bowl, combine the cream cheese, dressing, sour cream and blue cheese.  Transfer to a 3 quart slow cooker.  Layer with chicken, wing sauce and 1 cup cheese.  Cover and cook on low for 2-3 hours or until heated through.

Sprinkle with remaining cheese and onion.  Serve with tortilla chips.          6 cups

 

(Recipe for Buffalo Wing Dip was on www.tasteofhome.com, 2014)

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Warm Apricot Chicken Salad

May 10, 2014 Leave a Comment

 

Warm Apricot Chicken Salad

Warm Apricot Chicken Salad

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This colorful salad is topped with marinated sautéed chicken.  It’s hearty, refreshing our nutritious.  Even our kids like the sweet and tangy flavor.

          Carolyn Popwell                                                                              Lacey, Washington

 

Warm Apricot Chicken Salad Recipe

Warm Apricot Chicken Salad

1 lb. boneless skinless chicken breast, cut into strips

2 Tbsp. orange marmalade

1 Tbsp. reduced-sodium soy sauce

6 fresh apricots, sliced

2 tsp. grated orange peel

½ lb. fresh spinach, stems removed

1 medium sweet red pepper, julienned

1 Tbsp. canola oil

¼ cup ranch salad dressings

¼ cup slivered almonds, toasted

 

In a large bowl, combine the chicken, marmalade and soy sauce.  Refrigerate for 20-30 minutes.

Meanwhile, toss apricots and orange peel.  Place spinach on a serving platter or four salad plates; top with apricots.  In a skillet, sauté red pepper and chicken mixture in oil until chicken is no longer pink.  Remove from heat; stir in salad dressing.  Spoon over spinach and apricots; sprinkle with almonds.          4 servings

 

(Recipe for Warm Apricot Chicken Salad was on www.tasteofhome.com, 2014)

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Speedy Southwest Salad

May 2, 2014 Leave a Comment
Speedy Southwest Salad

Speedy Southwest Salad

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I used leftover corn and black beans I had in the fridge to throw together this sample layered salad.  It’s a big time-saver because it requires little chopping and features a quick dressing.  The crunchy combination is always in demand at our house.

                Kara Ann Goff                                                                   Loveland, Colorado

 

Speedy Southwest Salad Recipe

Speedy Southwest Salad

1 package (10 oz.) ready-to-serve salad greens

1 can (15 oz.) whole kernel corn, drained

1 can (15 oz.) black beans, rinsed and drained

½ cup ranch salad dressing

½ cup picante sauce

1 cup crushed tortilla chips

½ cup shredded cheddar cheese

½ cup diced tomatoes

 

Place the greens in a large salad bowl.  Top with corn and beans.

In a small bowl, combine the salad dressing and picante; spoon over vegetables; toss to coat.  Sprinkle with the tortilla chips, cheese and tomatoes.  Serve immediately.          6 servings

 

(Recipe for Speedy Southwest Salad was on www.tasteofhome.com, 2014)

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Santa Fe Chili

March 21, 2014 Leave a Comment

 

Santa Fe Chili

Santa Fe Chili

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This colorful and hearty chili is perfect for heartwarming, holiday get-togethers.  My family has been enjoying it for years.

          Laura Manning                                                                                Lilburn, Georgia

 

Santa Fe Chili Recipe

Santa Fe Chili

2 lb. ground beef

1 medium onion, chopped

2 cans (16 oz. each) kidney beans, rinsed and drained

2 cans (15 oz. each) black beans, rinsed and drained

2 cans (15 oz. each) pinto beans, rinsed and drained

3 cans (7 oz. each) white corn, drained

1 can (14.5 oz.) diced tomatoes, undrained

1 can (10 oz.) diced tomatoes and green chilies

1 can (11.5 oz.) V8 juice

2 envelopes ranch salad dressing mix

2 envelopes taco seasoning

Sour cream, shredded cheddar cheese and corn chips, optional

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Transfer to a 5 or 6 quart slow cooker.  Stir in beans, corn, tomatoes, juice, salad dressing mix and taco seasoning.

Cover and cook on high for 4-6 hours or until heated through.  Serve with sour cream, cream cheese and corn chips if desired.        16 servings (4 quarts)

 

(Recipe for Santa Fe Chili was on www.tasteofhome.com, 2014)

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