Buffalo Chicken Dip

Here's a recipe that I should have posted a LONG time ago! It's always a hit at almost any get together and really easy to make. I suggest this appetizer almost as frequently as my spinach artichoke dip! You can mix and match cheeses and use whatever you like for dipping- celery sticks, pita chips, even put it on a croissant!

BUFFALO CHICKEN DIP

What you need for the dip:
2 boneless, skinless chicken breasts; cooked and shredded
1 package (8oz) cream cheese, softened
1/2 cup Frank's Red Hot Sauce (or whatever spicy wing sauce you like)
1/2 cup ranch dressing (you could also use blue cheese if you prefer)
1 cup of shredded cheese (I usually use half mozzarella, half cheddar)

To make the dip:
1. Pre-heat oven to 350 degrees.
2. Mix all ingredients together in a bowl.

3. Transfer to a greased baking dish.
4. Bake for 25-30 minutes until hot and bubbly.
5. Serve with your favorite dippers.
Tip- I usually transfer the dip to a mini crock-pot to keep the dip warm while you eat and ENJOY!

Shredded BBQ Chicken- plus some new kitchen pics!

Hello!! I'm so sorry for my hiatus! We FINALLY MOVED!!! Yay!!! It has been a crazy month- mom had surgery, my brother got married and then we packed up and moved. Whew!! Lots on our plate in the month of May! Then we spent most of June getting unpacked and making this house a home. :) I am finally starting to feel a little settled- well, settled enough to start cooking and baking again! First, I thought I would share a couple pics of the fun stuff that's been going on...

Beautiful bride!

Brother and Sister In Law! :)

My new kitchen!

Sorry for the kitty- Betty insisted on being in all these pics!

Now, let's get down to business with a super easy and yummy summer recipe. Shredded BBQ chicken for sandwiches, wraps, heck-you could even put it on a pizza crust! With the 4th coming this weekend I thought you might be able to use it at one of the cookouts I'm sure you all have planned! Please plan about 4-6 hours for this recipe- you use the slow cooker but it keeps your kitchen cool and it cooks while you work on other things!

SHREDDED BBQ CHICKEN 

What you need for the shredded BBQ chicken:
1 package of boneless, skinless chicken breasts (I usually do about 2lbs which is about 3 large breasts)
1 green pepper, sliced
1 medium red onion, sliced
1 cup- 1.5 cup Sweet Baby Rays BBQ sauce

To make the chicken:
1. Clean up your chicken breasts and place in the bottom of a slow cooker. Cook on LOW for about 3 hours.

2. Cut up your bell pepper and onion; set aside for later.

3. After about 2 and a half/3 hours of your chicken on low, flip the breasts over and add the onion and pepper. Cook on LOW for another 3-4 hours. (There will be juice in the slow cooker- leave it in there!)
4. I promise you can leave it alone and go do what you need to do -run errands, clean, have fun with company- whatever! In the words of Princess Elsa, just- LET IT GO!
5. At this point, if you've left the chicken cooking on low for about 6-7 hours, it should just fall apart if you put some tongs in there and move it around. 

You could also use a fork or take it out and put it on a cutting board (but why make a mess if you don't have to!) Anyway, just shred the chicken. 

6. After it's shredded, mix it around a bit in the water that was released from the veggies and chicken. If there's still too much, drain some out; I usually get rid of about a 1/4 cup.
7. Add the BBQ sauce and mix around. I usually let this go for another 1/2 hour or so or until I'm ready to serve it up. 
8. Serve on buns or any way you like! Have some slices of cheese around and lettuce and everyone will be happy.

 ENJOY!

Creamy Tomato Soup

Good Afternoon! I know spring is upon us but I've been wanting to make a good, homemade tomato soup for months now! I love going to Panera and ordering their chunky, flavorful tomato soup with asiago croutons. Yum! It's definitely been warmer here in West Lafayette but the rain showers and dreary days have had me craving a warm soup come lunchtime. So, here's my first attempt at a copycat of Panera's tomato soup. Let me know what you think!

CREAMY TOMATO SOUP

What you need for the soup:
2 tablespoons of olive oil
3 cloves of garlic, crushed
1 yellow onion, chopped
2-28oz cans of peeled, whole tomatoes
1.5 cup chicken stock (or vegetable to keep the recipe vegetarian)
3 tablespoons of sugar
1/4 cup whipping cream (you can use half and half if you don't have heavy cream)
1 teaspoon cayenne pepper (I would use more next time because I like it to have a kick and this wasn't very spicy)
8 basil leaves, roughly chopped
1/4 teaspoon dried oregano
Salt and pepper to taste
2 cups cooked pasta (I used rotini noodle)

To make the soup:
1. In a heavy saucepan, heat olive oil over medium-high heat. Add garlic and sautee for about a minute; then add your onion. Cook until translucent, about 10 minutes.

2. Add your tomatoes- including the juice, chicken stock and sugar. Bring to a low boil, then continue to cook on low (uncovered) for about 15 minutes. 
3. Add the whipping cream, basil, oregano and cayenne pepper. (Sorry, forgot to take a picture here!)
4. Carefully transfer the mixture to a blender, about half at a time, and puree until smooth. (If you have an immersion blender that's much easier and I'm jealous!!) 

5. Transfer pureed soup back to the pot and add your pasta. Cook on low for about another 5-10 minutes. 

 

Already packed up to take to work for the week!

6. Serve immediately with bread or a grilled cheese (yum!!) or store in airtight containers in the fridge for up to a week. You could also freeze some if you like for up to 3 months!

ENJOY!

Baked Brie

I absolutely LOVE brie cheese. It's got a great, mild flavor and it's very smooth and creamy...bake it up with a berry sauce on top and it's to die for!! This is a super easy recipe you can throw together in minutes and it's sure to impress any crowd! Sorry I didn't take a lot of pictures but I promise it's easy enough that you won't need step by step pics. Give it a try for your next get together!

BAKED BRIE WITH RASPBERRY SAUCE

What you need for the baked brie:
1 large wheel of brie (or 2 small- I always get mine at Sam's Club so I use one large ~16oz)
12-14oz of raspberries (really any berry would work, I like how the raspberries break down so if you use strawberries, you may want to cut them down a little)
3/4 cup brown sugar
1/3 cup water
1/4tsp dried mustard
1/4 tsp ground allspice
1/4tsp ground cloves
1/4tsp ground ginger
Crackers or apple slices for dipping

To make the baked brie:
1. Preheat your oven to 325 degrees F. Line a pie pan with foil or parchment paper.
2. Mix the berries, water and spices in a large sauce pan.
3. Turn them on medium heat and warm until the berries burst- about 15 minutes.

4. Cut the skins off of the top of the brie (I do the tops and sides but leave the bottom)
5. Pour berry mixture on top of the brie and bake for about 10-12 minutes, until the cheese is hot and melty.
6. Serve with crackers or apple slices.

ENJOY!

Broccoli, Cheese and Rice Soup

Hi Everyone! I wish I could say 'Spring is in the air! Let's make a fresh, springy recipe to celebrate the warmer temperatures! Unfortunately, we're on the brink of expecting another 5-6 inches of snow tonight into tomorrow. I'm sure I speak for everyone in the Midwest when I say that we're SO sick of this weather! Since more cold weather is upon us, I thought another comfort classic was in order. I don't know about you, but I love broccoli cheese soup! Whenever we go to Panera it's pretty much a given that this is part of my you-pick-two. I found this recipe for broccoli cheese and rice soup about 2 years ago and I've been making it every winter since! Sometimes we get bread bowls to serve it in, or just have a breadstick on the side. Even just plain is really yummy, too! Try this recipe out while you're snowed in at home over the next few days; I promise you'll keep this one in your recipe book for winters to come!

BROCCOLI, CHEESE and RICE SOUP

What you need for the soup:
1 cup chopped onion
2 tablespoons of butter
1 can cream of mushroom (or whatever your favorite is) condensed soup
1/2 soup can of milk
1 1/2 cup shredded cheddar cheese 
1 1/2 cup cubed Velveeta cheese (I always use the 2% kind but whatever you have is just fine)
3 cups chicken broth (more if you like a soupier soup ;)
20 oz chopped broccoli (I always buy fresh and chop it up but frozen will work, too)
2 cups cooked rice

To make the soup:
1. To begin, get your rice going right away. I always make one cup uncooked which usually results in a bit more than 2 cups cooked but I like the soup a little thicker.
2. While rice is going, melt butter in a heavy duty saucepan; add onions and cook until translucent. 

3. Chop your broccoli and Velveeta while the onion is sauteing. 

4. Once onion is cooked, add condensed soup, cheese and broccoli to the pan. Cook on medium heat until well combined and cheese is melted (about 10 minutes).

5.  Finally, when rice is done, add that to the cheese mixture along with your chicken stock and broccoli. (*NOTE: To make this recipe all vegetarian, use vegetable broth.) 

6. Simmer on low heat for about 30 minutes until soup is to a consistency you like.
7. Serve with chopped green onion, sour cream and/or shredded cheese.

ENJOY!!

Strawberry Fudge

Happy Belated Valentine's Day!! I had wanted to post this recipe earlier in the week so you could all use it for your Valentine's Day sweeties this weekend but I ran out of time. I've been traveling for work since Sunday and it was one cancellation or delay after another yesterday at the airports while I was trying to get home! So, my apologies for being a day late, but in Valentine's Day spirit- Roses are red, violets are blue, sorry it's late but this recipe is good!

STRAWBERRIES AND CREAM FUDGE

What you need for the fudge:
2 cups granulated sugar
3/4 cups heavy cream
3/4 cup (1.5 stick)
pinch of salt
12 oz package of white chocolate morsels
7 oz jar of marshmallow fluff
1 tbsp strawberry gelatin mix
Heart sprinkles (optional)

To make the fudge:
1. Line a 9x13 pan with parchment paper.
2. In a large, heavy duty sauce pan, melt the butter. Then add the sugar, heavy cream and salt and stir. Let this come to a boil. 

 3. While bringing that mixture to a boil, pour your white chocolate morsels and marshmallow fluff into a large mixing bowl. Also, prepare your mixer or beaters so they're ready to go.

4. Continue cooking your sugar, heavy cream mixture over medium-high heat until the mixture begins to boil. Once boiling, stir constantly for 5 minutes (I know it sounds long but you need to do it!).

5. Pour the hot sugar, cream mixture over your bowl of morsels and fluff. Beat the mixture until smooth, about 2 minutes. 
6. Pour about half of this mixture into your prepared baking sheet.
7. Add the tablespoon of strawberry gelatin to the remaining mixture in your bowl and beat for one more minute. 
8. Pour the strawberry mixture on top of what's already in your pan and then swirl it around with a knife. I added some fun heart sprinkles to make them more festive while the fudge was still warm (this is so they stick).

9. Refrigerate for at least 6 hours or overnight, then cut into bite size squares. I noticed mine was a bit sticky to cut so warming the knife every few rows seemed to help speed the process along. 

ENJOY this treat with your sweetie!

White Chocolate Cranberry Cheesecake

Hi Everyone! Sorry for the hiatus! We've been busy moving into our rental house over the last month and the kitchen here is, well, let's just say less than stellar. I've had to get re-organized here and remember where I put everything. At least progress on our new home is coming along...Mother Nature set us back a little with all the snow and cold last week but the basement is finally poured! Yay! Anyway, I knew cooking was going to be a bit difficult while here at our 'interim home' so I've been saving up some recipes to share with you over the next few months while the house is finished. This is one I made for Thanksgiving at Danny's parents house. It was AMAZING!! The whole thing went...I even caught the boys going back in the fridge for more after we'd cleaned up dessert. I think it's a great recipe for any time of year though...and of course you can change the topping to include any kind of fruit. Cranberry was just fitting for the November- December months. I know the recipe may seem a bit daunting- it's a lot of steps but I promise you won't be disappointed. Try this and then modify as you like- I think you'll be pleased with the final result!!

WHITE CHOCOLATE CRANBERRY CHEESECAKE

What you need for the crust and filling:
2 cups chocolate wafer cookie crumbs (I used one package of Nabisco chocolate wafers and put them in the food processor)

2 tablespoons of sugar
Pinch of salt
5 tablespoons unsalted butter, melted and slightly cooled
4 oz white chocolate, chopped
4 8 oz packages of cream cheese at room temperature
1 cup sour cream
1 heaping cup of granulated sugar
4 large eggs
2 tablespoons cornstarch
1 teaspoon vanilla extract
What you need for the compote:
1 pound bag of fresh cranberries
1 cup sugar
1 teaspoon grated orange zest
2 tablespoons fresh orange juice

To make the cheesecake:
1. Preheat your oven to 350 degrees F.
2. Make your crust by mixing the cookie crumbs, sugar and salt together. Add the melted butter and mix with your hands until combined.

3. Press into the bottom and up the side (about an inch) of a 9-in spring form pan. Place in the freezer until ready to fill. 

4. Melt your white chocolate in a microwave safe container until smooth (mix every 30 seconds).

5. Beat the cream cheese, sour cream and sugar in a large bowl. Beat in the eggs, one at a time, and then add the cornstarch. Beat for 2 more minutes.
6. Finally, beat in the melted chocolate and vanilla extract.

7. Fill a roasting pan or large pan (I just used a 9x13 baking pan) halfway with water and set it on the lower oven rack. Pour the filling into your prepared cookie crust and place on the middle oven rack, above your roasting pan. 
I put some extra white chocolate chips in the bottom of the crust before pouring the filling on top.

Just gives it a little more flavor!

This is what the pans looked like in the oven before baking.

8. Bake for 1 hour and 10 minutes, until edges are golden and center is set (but slightly jiggly). Turn off the oven and leave in there for 30 more minutes. 
9. Transfer to a wire rack and let cool completely; then put in the refrigerator for 8 hours or overnight.

10. Next, make your compote by spreading the cranberries on a rimmed cookie sheet and sprinkle with 1/3 cup sugar. Set aside until they start to release some of their own juices, about 30 minutes. 

11. In a small sauce pan, combine the 2/3 cup sugar, orange zest and juice and 3/4 cup water. Bring to a boil, then reduce the heat to medium low and simmer until it starts to thicken, about 10-15 minutes. 
12. Drain the cranberries from the cookie sheet and add them to the sauce. Simmer on low until the berries begin to burst, about 5-10 minutes. 

Transfer the mixture to a bowl and let cool, then refrigerate overnight (like the cheesecake). 
13. Once the cheesecake is cool, run a warm knife between the edge of the spring form pan and the cheesecake, then remove the ring. Serve the cheesecake topped with the compote and shaved white chocolate, if desired.

ENJOY!!