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.

Baked Ziti

Baked ziti is always well received for a potluck. In this case it was for the School Site Council meeting tonight. Served with a nice salad & Italian dressing.

Ingredients

• 1 pound ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef (optional)
  
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced (1/4 lb)
  
• 8 ounces sour cream
• 6 ounces low fat mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350º. Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Easy Cocktail Meatballs

These were the first thing to go at the pot-luck party tonight, everyone loved them!
Thank you to my sister Wendy for recommending that I try them! I have made them with grape jelly before, but this recipe using cranberry sauce is the best. Since lemons are so expensive (.89 for 1), I used store-brand lemon juice in a bottle. This juice is also undetectably useful in hollandaise sauce.

2 lb frozen meatballs (Ikea's Swedish meatballs)
1 16oz can cranberry sauce
1 12oz jar chili sauce
2 Tb brown sugar
3 tsp lemon juice

Cook the meatballs according to package instructions (450º for 15 minutes).Meanwhile, pour the sauce ingredients into the crock pot set on high. Break up the cranberry sauce.
Add the meatballs, stir to cover with sauce and cook on high for 2 hours.
This photo was taken just after the meatballs were added. The sauce breaks down and they shrink a bit once they've been cooked in the pot for a couple hours. YUM! Use a large serving spoon or fancy picks to serve them.