Frank's Buffalo Chicken Dip

This dip is the best ever- it is guaranteed to be eaten up and perfect for winter parties/football games. Dipping devices can include carrots & celery and various chips but the whole grain Tostito scoops are my preference. I specifically bought a 2-quart slow cooker for this recipe which I brought to the school parent council meeting. You can buy one for less than $12.

8 oz. pkg. 1/3 less fat cream cheese, softened

1/2 cup blue cheese dressing (refrigerated Marie's is awesome)

1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce

1/2 cup crumbled blue cheese (pre-crumbled is fine)

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained. I found the idea of using canned chicken repulsive so I used 2 cups of chopped up roast chicken. Flavor-wise, it's o.k. to use canned, I originally tried the dip made that way and it was good.

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.

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.

Roast Chicken

Finally, I've found a roast chicken recipe that is so simple and delicious!
From now on, this is going to be my go-to technique. I have tried many methods and this
is definitely it.
All you need is a bird and some salt & pepper.

Preheat oven to 450º.

In two small bowls: 1 Tb sea or kosher salt, 1/2 Tb salt, 1/2 Tb pepper.

Remove any giblets and rinse chicken. Use paper towels and thoroughly pat dry.
Place on an ovenproof skillet.

Sprinkle the s & p mixture on the inside of the chicken.

If you have kitchen twine, truss the bird.

Sprinkle salt on top. It should be heavily salted.

Cook in the oven for 1 hour 10 minutes (for 4.25 lb bird, maybe 50 minutes for a 3-pounder).

Remove from pan (with tongs) to a cutting board and allow to rest for 15 minutes.

Carve and eat! The skin is super yummy :D