I must admit that I have the biggest sweet tooth of anyone I know. I've also been known to eat last nights left over desert as an early bird breakfast. But that continues no more with my twist on my aunts 'breakfast sundae'. This was the special birthday and Sunday breakfast she turned to when celebrations started in the early morning and faded late into the night. Aunt Rachel was the spokes person for needless sugar treats in the mid-afternoon, but she also knew that starting off your day with such nontraditional breakfasts as cupcakes, Oreos and ice cream is not only unhealthy but unnecessary and sometimes even depressing. Who wants to be depressed on a day of celebration? With this recipe and a little bit of Aunt Rachel's wisdom, you can feel like you're indulging without the sugar induced crash and let down later.
Needed:
1 Banana, cut in half
1 Greek yogurt cup, in any of your favorite flavors
2-3 Tbs of your favorite all natural granola
1 Tbs Honey
1 Fresh strawberry, sliced
bowl
Directions:
1. In your bowl, lay banana across the bottom.
2. Top your banana with yogurt.
3. Sprinkle your granola over your yogurt.
4. Drizzle the honey over your granola.
5. Delicately top off your Breakfast Sundae with your sliced strawberry. Enjoy!
Love,
Queen of the Kitchen
Thursday, March 31, 2011
Friday, March 25, 2011
Italian Pasta Salad
Definitely a family favorite
Needed:
1 link kielbasa
2 Tbs butter
1 sixteen ounce package of tri-color (garden) rotini cooked and cooled
1 cup Italian salad dressing (approximately-more or less to taste)
1 cup steamed broccoli
1 can sun dried tomatoes, drained and chopped
1 can quartered artichoke hearts, drained
1 can pitted black olives, drained
1 tsp Italian seasoning
salt and pepper to taste
Skillet
Large Bowl
Medium Bowl
Directions:
1. Cut kielbasa into coins and pan fry in butter on medium heat until golden brown, set aside to cool
2. In your large bowl, combine pasta, broccoli, tomatoes, artichoke hearts and olives then set aside
3. In medium bowl stir together Italian dressing, Italian seasoning, salt and pepper and pour over your pasta mixture.
4. Add cooled kielbasa to the pasta and fold together. Enjoy!
Love,
Queen of the Kitchen
Needed:
1 link kielbasa
2 Tbs butter
1 sixteen ounce package of tri-color (garden) rotini cooked and cooled
1 cup Italian salad dressing (approximately-more or less to taste)
1 cup steamed broccoli
1 can sun dried tomatoes, drained and chopped
1 can quartered artichoke hearts, drained
1 can pitted black olives, drained
1 tsp Italian seasoning
salt and pepper to taste
Skillet
Large Bowl
Medium Bowl
Directions:
1. Cut kielbasa into coins and pan fry in butter on medium heat until golden brown, set aside to cool
2. In your large bowl, combine pasta, broccoli, tomatoes, artichoke hearts and olives then set aside
3. In medium bowl stir together Italian dressing, Italian seasoning, salt and pepper and pour over your pasta mixture.
4. Add cooled kielbasa to the pasta and fold together. Enjoy!
Love,
Queen of the Kitchen
Puppy Chow with a POP!
Love classic puppy chow? Try it with a twist
Needed:
8 cups rice chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla extract
2 cups confectioners (powdered) sugar
1 cup butterscotch chips, mint chocolate chips, your choice of nuts, dried cranberries, M&Ms OR all of the above!
one large ziplock
two large bowls
sauce pan
cookie sheets covered in wax paper
Directions:
1. Measure chex into your bowl and set aside.
2. Measure sugar into your zip lock and set aside.
3. Heat chocolate, peanut butter and butter in sauce pan until just melted/smooth. Add vanilla.
4. Pour chocolate mixture over the chex and fold chocolate in with a spatula until heavily coated.
5. Transfer your chocolate covered chex from the bowl to the zip-lock and shake till coated.
6. Pour the coated chex mix onto the cookie sheets and allow to cool.
7. Allow the mixture to cool for about fifteen minutes or until cool to the touch.
8. Put all of your mixture into your second large bowl and fold in your cup of butterscotch chips, mint chocolate chips, your choice of nuts, dried cranberries, M&Ms OR all of the above! Enjoy!
Love,
Queen of the Kitchen
Needed:
8 cups rice chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla extract
2 cups confectioners (powdered) sugar
1 cup butterscotch chips, mint chocolate chips, your choice of nuts, dried cranberries, M&Ms OR all of the above!
one large ziplock
two large bowls
sauce pan
cookie sheets covered in wax paper
Directions:
1. Measure chex into your bowl and set aside.
2. Measure sugar into your zip lock and set aside.
3. Heat chocolate, peanut butter and butter in sauce pan until just melted/smooth. Add vanilla.
4. Pour chocolate mixture over the chex and fold chocolate in with a spatula until heavily coated.
5. Transfer your chocolate covered chex from the bowl to the zip-lock and shake till coated.
6. Pour the coated chex mix onto the cookie sheets and allow to cool.
7. Allow the mixture to cool for about fifteen minutes or until cool to the touch.
8. Put all of your mixture into your second large bowl and fold in your cup of butterscotch chips, mint chocolate chips, your choice of nuts, dried cranberries, M&Ms OR all of the above! Enjoy!
Love,
Queen of the Kitchen
Ready, Set, Raspberry Pound Cake!
This is one of those recipes that is so easy to make, I keep all of the ingredients in my freezer "just in case". Just in case we have company and I forgot to buy desert, or just in case I need something quick and easy for the potluck, or just in case I have a really sweet tooth and want something delightfully fresh!
Needed:
9x9 baking dish
Electric hand beater
1 Thawed pound cake
1 Jar Raspberry Jam/Preserves
1 cup Heavy Whipping Cream
2 tsps Vanilla extract
2 Tbsp Sugar
Lemon zest
Directions:
1. Slice pound cake into one inch slices and set aside.
2. Whip your whipping cream, vanilla, sugar and lemon zest till thick, about 5 minutes. Start on a low setting and as your mixture gets thicker you can whip it at a faster setting. You will know the whipping cream is done when you can form soft peaks with it and the tips of these peaks "bend over". Set aside. If your whipping cream seperates, you've gone too far-but congratulations, you've made butter! Though butter won't do for this recipe, so you will have to throw it out and start over.
3. Layer the bottom of your baking dish with your pound cake slices. Then smear a layer of your raspberry jam across the tops of your pound cake. Scoop out a nice helping of your whipping cream and-you guessed it- coat it across the top of your raspberry pound cake slices! Repeat this once more, or untill you've used all of your ingredients.
4. Chill for about ten to fifteen minutes in the fridge then serve!
Enjoy!
Love,
Queen of the Kitchen
Needed:
9x9 baking dish
Electric hand beater
1 Thawed pound cake
1 Jar Raspberry Jam/Preserves
1 cup Heavy Whipping Cream
2 tsps Vanilla extract
2 Tbsp Sugar
Lemon zest
Directions:
1. Slice pound cake into one inch slices and set aside.
2. Whip your whipping cream, vanilla, sugar and lemon zest till thick, about 5 minutes. Start on a low setting and as your mixture gets thicker you can whip it at a faster setting. You will know the whipping cream is done when you can form soft peaks with it and the tips of these peaks "bend over". Set aside. If your whipping cream seperates, you've gone too far-but congratulations, you've made butter! Though butter won't do for this recipe, so you will have to throw it out and start over.
3. Layer the bottom of your baking dish with your pound cake slices. Then smear a layer of your raspberry jam across the tops of your pound cake. Scoop out a nice helping of your whipping cream and-you guessed it- coat it across the top of your raspberry pound cake slices! Repeat this once more, or untill you've used all of your ingredients.
4. Chill for about ten to fifteen minutes in the fridge then serve!
Enjoy!
Love,
Queen of the Kitchen
Oh So Saucy!
It has recently come to my attention that I am not the only one who LOVES sauces. Whether it be salad dressings, marinades, pasta sauce or a dipping sauce I just can't ever seem to say no to that extra little "umph" of flavor. I'd like to share with you a few of my favorite easy peasy sauces we enjoy in my own home in hopes that you and your family will enjoy them as well. Now, I must admit that some of these sauces may be considered "cheating" since they are simply a mix of one or two pre-made store bought sauces, but they are delicious none the less!
Hot 'n Saucy!
Some of my absolute favorite sauces are the ones with a little kick to them. perfect for wings, fresh cut veggies or even pretzels.
Here are a few combinations to try: Hot sauce and ranch, Hot sauce and BBQ, Hot sauce and sour cream.
Since I like my sauces a little on the spicy side, I usually mix two parts hot sauce with one part "other sauce". For example two tablespoons of hot sauce for every one table spoon of ranch, BBQ sauce or sour cream. However, those looking for a milder sauce may want to reserve those measurements and try 2 parts "other sauce" to 1 part hot sauce. These sauces are especially great for chicken fingers or nuggets.
Mixed Meat Marinade!
One of the most simple and delicious marinades I have ever used. My father taught it to me when I was younger and I still adore it to this day. We have usually used it on beef (cuts such as hanger, skirt, sirloin, flank and round) and chicken (skinless and punctured with a fork results in the best absorption of flavor) but I am positive this would be absolutely delectable on any meat you are serving. But please, never ever marinate quality cuts such as rib-eye, as this can actually ruin the cut.
Needed:
1 cup soy sauce
1/4 cup Worcestershire sauce
1 Tbs honey
1 cup brown sugar
2 Tbs ginger, minced
3 cloves of garlic, minced
2 tsp pepper
To use:
Mix all ingredients in a plastic bag, glass bowl with plastic wrap to cover, or a Tupperware container with a fit, secure lid. Please, never use metal or aluminum foil to marinate because the metal can react with the marinade and ruin your meat. Place your meat in the marinade and then in the refrigerator to keep the meat cool and not spoiled. I like to marinate beef for up to 12 hours, but never longer than 24, as this can ruin the meat. As for chicken, I only marinate for 4 to 6 hours while you can marinate it for up to 48 without spoiling. When you are done marinating the meat, you may discard the marinade sauce or you may cook it (to a boil) and use it as a sauce in your meal. One of my family's favorite meals is stir-fried veggies with beef marinade over rice. After marinating the beef or chicken, we cut it into small, thin bite sized pieces and cook in a skillet with the marinade. We bring the marinade to a boil, make sure the meat is done, then add 2 Tbsp peanut butter and stir in some stir fried veggies. Its a great easy and healthy meal that the whole family is sure to enjoy!
Razzle Dazzle Salad Dressing!
Who doesn't love raspberry dressing on a salad?
Needed:
1/4 cup Balsamic Vinegar
1/2 cup Extra Virgin Olive Oil (EVOO)
1 Tbs Raspberry Jam/Preserves (NOT jelly)
1/4 cup Fresh Raspberries (pitted)
Salt and Pepper
Directions:
1. Mix vinegar, EVOO, raspberry jam and salt and pepper together WELL.
2. Place fresh raspberries in a Ziploc or between two pieces of plastic wrap and mash with a spoon.
3. Empty the mashed berries into the vinegar mixture and again, mix WELL.
4. Serve over fresh greens and Enjoy!
Love,
Queen of the Kitchen
Hot 'n Saucy!
Some of my absolute favorite sauces are the ones with a little kick to them. perfect for wings, fresh cut veggies or even pretzels.
Here are a few combinations to try: Hot sauce and ranch, Hot sauce and BBQ, Hot sauce and sour cream.
Since I like my sauces a little on the spicy side, I usually mix two parts hot sauce with one part "other sauce". For example two tablespoons of hot sauce for every one table spoon of ranch, BBQ sauce or sour cream. However, those looking for a milder sauce may want to reserve those measurements and try 2 parts "other sauce" to 1 part hot sauce. These sauces are especially great for chicken fingers or nuggets.
Mixed Meat Marinade!
One of the most simple and delicious marinades I have ever used. My father taught it to me when I was younger and I still adore it to this day. We have usually used it on beef (cuts such as hanger, skirt, sirloin, flank and round) and chicken (skinless and punctured with a fork results in the best absorption of flavor) but I am positive this would be absolutely delectable on any meat you are serving. But please, never ever marinate quality cuts such as rib-eye, as this can actually ruin the cut.
Needed:
1 cup soy sauce
1/4 cup Worcestershire sauce
1 Tbs honey
1 cup brown sugar
2 Tbs ginger, minced
3 cloves of garlic, minced
2 tsp pepper
To use:
Mix all ingredients in a plastic bag, glass bowl with plastic wrap to cover, or a Tupperware container with a fit, secure lid. Please, never use metal or aluminum foil to marinate because the metal can react with the marinade and ruin your meat. Place your meat in the marinade and then in the refrigerator to keep the meat cool and not spoiled. I like to marinate beef for up to 12 hours, but never longer than 24, as this can ruin the meat. As for chicken, I only marinate for 4 to 6 hours while you can marinate it for up to 48 without spoiling. When you are done marinating the meat, you may discard the marinade sauce or you may cook it (to a boil) and use it as a sauce in your meal. One of my family's favorite meals is stir-fried veggies with beef marinade over rice. After marinating the beef or chicken, we cut it into small, thin bite sized pieces and cook in a skillet with the marinade. We bring the marinade to a boil, make sure the meat is done, then add 2 Tbsp peanut butter and stir in some stir fried veggies. Its a great easy and healthy meal that the whole family is sure to enjoy!
Razzle Dazzle Salad Dressing!
Who doesn't love raspberry dressing on a salad?
Needed:
1/4 cup Balsamic Vinegar
1/2 cup Extra Virgin Olive Oil (EVOO)
1 Tbs Raspberry Jam/Preserves (NOT jelly)
1/4 cup Fresh Raspberries (pitted)
Salt and Pepper
Directions:
1. Mix vinegar, EVOO, raspberry jam and salt and pepper together WELL.
2. Place fresh raspberries in a Ziploc or between two pieces of plastic wrap and mash with a spoon.
3. Empty the mashed berries into the vinegar mixture and again, mix WELL.
4. Serve over fresh greens and Enjoy!
Love,
Queen of the Kitchen
Simply Citrus Asparagus
This absolutely superb side is an amazing addition to any meal. The fresh, crisp taste of the asparagus followed by the pleasant zing of the lemon will leave you craving more! And since its packed full of vitamins, whats one more serving?
Needed:
1 Bunch fresh asparagus
1 and 1/2 Tbs butter or olive oil
2 cloves of garlic, minced
Salt and pepper
1 Fresh lemon half or about 2 teaspoons of lemon juice
Skillet large enough to hold asparagus, with lid
Directions:
1. Prep asparagus (rinse, cut about an inch and a half of the ends off and discard then pat excess water off with a clean towel)
2. Heat butter or olive oil in pan on medium-low heat.
3. Cover bottom of the pan with asparagus then spread garlic across the top of the asparagus. Salt and pepper to taste.
4. Cover skillet with the lid and let cook for about three minutes, then rotate asparagus to ensure even cooking on all sides. Repeat this process every three minutes for 7-9 minutes until tender or to desired crispiness.
5. When asparagus is cooked to your liking, remove from pan and place on serving dish.
6. Squeeze (or pour) lemon juice atop freshly cooked, but still warm asparagus for a nice citrus punch! Enjoy!
Love,
Queen of the Kitchen
Needed:
1 Bunch fresh asparagus
1 and 1/2 Tbs butter or olive oil
2 cloves of garlic, minced
Salt and pepper
1 Fresh lemon half or about 2 teaspoons of lemon juice
Skillet large enough to hold asparagus, with lid
Directions:
1. Prep asparagus (rinse, cut about an inch and a half of the ends off and discard then pat excess water off with a clean towel)
2. Heat butter or olive oil in pan on medium-low heat.
3. Cover bottom of the pan with asparagus then spread garlic across the top of the asparagus. Salt and pepper to taste.
4. Cover skillet with the lid and let cook for about three minutes, then rotate asparagus to ensure even cooking on all sides. Repeat this process every three minutes for 7-9 minutes until tender or to desired crispiness.
5. When asparagus is cooked to your liking, remove from pan and place on serving dish.
6. Squeeze (or pour) lemon juice atop freshly cooked, but still warm asparagus for a nice citrus punch! Enjoy!
Love,
Queen of the Kitchen
Wednesday, March 23, 2011
Florida Smores
Here it is again, its been a month and you're getting that feeling where all you want to do is lounge around in sweats and eat an entire box of chocolates. You over slept this morning, missed a very important part of your day and your jeans didn't button either. But before you give up and decide to watch Lifetime for the rest of the week try this! An amazing little pick me up sent to me from one of my good friends, Aine Mistig. This little banana chocolate punch is packed full of all the good stuff we girls need to survive our week of un-idolized womanhood. Aine says, "Bananas and chocolate help boost your serotonin levels (which will help with the moodiness) whereas wheat has the carb your body needs to properly utilize the stuff in the bananas and chocolate to make the serotonin, and the hazelnut in the nutella helps give you more energy during those "I feel like a zombie" days of your cycle. It gives you that bit of chocolate you crave, but is WAY healthier for you and actually helps your PMS, unlike a pint of haagen-daaz." Well Aine, we can't say thank you more for your generosity in this little miracle recipe.
Needed:
Wheat Crackers
Banana slices
Nutella
Directions:
1. Dot the center of one of your crackers with the nutella spread
2. Perfectly place a slice of banana atop your nutella dot
3. Enjoy and watch your blues float away
Love,
Queen of the Kitchen
Steamy Shredded Chicken Breast
I love this steamed chicken breast because it is very versatile. I personally shred it and use it for sandwiches or wraps but you can also use it as a nice accompaniment to pasta, rice or veggies.
Needed:
1 boneless skinless chicken breasts
2 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp white wine-or chicken broth/stock
salt and pepper to taste
Aluminum foil
baking sheet with lipped edges or baking dish
Directions:
1. Preheat oven to 350 degrees.
2. Place a piece of foil one and a half times as long as your chicken breast on a plate. Place your chicken in the foil.
3. Pull the sides of the foil up and fold them so your foil looks like a little bag.
4. Pour oil, wine and garlic in your little foil chicken bag. Then add salt and pepper.
5. Fold the top edges of your foil bag over twice, so its not tight and there is still enough room for the chicken to steam and to lock in the moisture.
6. Place your foil chicken packet on your baking sheet or baking dish.
7. Bake chicken for about an hour or until the internal temperature of your chicken reaches 165 degrees or higher.
optional:
after you are done baking your chicken you may shred it. I enjoy seasoning my shredded chicken with lemon pepper and eating it with flat breads. its a fantastic snack to have at any time. To shred the chicken breasts you simply take two forks and pull the meat in opposite directions to desired "chunkiness".
Love,
Queen of the Kitchen
Needed:
1 boneless skinless chicken breasts
2 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp white wine-or chicken broth/stock
salt and pepper to taste
Aluminum foil
baking sheet with lipped edges or baking dish
Directions:
1. Preheat oven to 350 degrees.
2. Place a piece of foil one and a half times as long as your chicken breast on a plate. Place your chicken in the foil.
3. Pull the sides of the foil up and fold them so your foil looks like a little bag.
4. Pour oil, wine and garlic in your little foil chicken bag. Then add salt and pepper.
5. Fold the top edges of your foil bag over twice, so its not tight and there is still enough room for the chicken to steam and to lock in the moisture.
6. Place your foil chicken packet on your baking sheet or baking dish.
7. Bake chicken for about an hour or until the internal temperature of your chicken reaches 165 degrees or higher.
optional:
after you are done baking your chicken you may shred it. I enjoy seasoning my shredded chicken with lemon pepper and eating it with flat breads. its a fantastic snack to have at any time. To shred the chicken breasts you simply take two forks and pull the meat in opposite directions to desired "chunkiness".
Love,
Queen of the Kitchen
Teasing Taco Dip
This dip is made in such a way that it could be a meal in itself. Perfect for fun fiesta family night or an easy meal to take to a potluck-either way you're sure to win.
Needed*:
2 cans refried beans
1 package sour cream
1 can medium salsa
2 packages of cream cheese softened
2-3 cups shredded cheddar cheese
2-3 cups shredded iceberg lettuce
9x13 pan
Directions:
1. Spread re-fried beans on the bottom of the pan in a nice even layer.
2. Spread the sour cream on top of the beans, also in a nice even layer.
3. Mix together, until very well blended, the medium salsa and cream cheese. Spread over the sour cream layer, you guessed it, evenly.
4. Sprinkle shredded cheddar cheese over the salsa mixture.
5. Sprinkle shredded lettuce over the cheese.
Serve at room temperature with your choice of crackers or chips.
* This recipe is a "to taste" recipe, hence the loose measurements. What this means is that you get the pleasure of deciding just how much cheese, salsa, lettuce, etc. you want in your dip. Enjoy!
Love,
Queen of the Kitchen
Needed*:
2 cans refried beans
1 package sour cream
1 can medium salsa
2 packages of cream cheese softened
2-3 cups shredded cheddar cheese
2-3 cups shredded iceberg lettuce
9x13 pan
Directions:
1. Spread re-fried beans on the bottom of the pan in a nice even layer.
2. Spread the sour cream on top of the beans, also in a nice even layer.
3. Mix together, until very well blended, the medium salsa and cream cheese. Spread over the sour cream layer, you guessed it, evenly.
4. Sprinkle shredded cheddar cheese over the salsa mixture.
5. Sprinkle shredded lettuce over the cheese.
Serve at room temperature with your choice of crackers or chips.
* This recipe is a "to taste" recipe, hence the loose measurements. What this means is that you get the pleasure of deciding just how much cheese, salsa, lettuce, etc. you want in your dip. Enjoy!
Love,
Queen of the Kitchen
Open Your Face Sandwich
One of my most favorite snacks ever and contains most all of my favorite foods in life-tomato, cheese and bread! The essence of the sandwich is grilled cheese and tomato soup without the canned soup sodium and perfect for all types of weather!
Needed:
2 pieces of sliced bread
desired cheese (I used shredded mozzarella or cheddar)
tomato
just enough olive oil to lightly coat a pan
skillet
Directions:
1. place olive oil coated pan on medium low heat
2. place both pieces of bread on bottom of pan
3. coat one piece of bread (or both, depending on how cheesy you want your sandwich) with a layer of cheese and wait for cheese to melt. check bottom of bread every minute or two to make sure your bread doesn't burn. if you reach your desired crispiness before your cheese has melted lower heat.
4. While waiting for your cheese to melt, slice your tomato to desired thickness
5. Once cheese has melted and your bread is golden brown, remove from pan and place your sliced tomato on the cheese.
6. Slap your two pieces of bread together and VOILA!
7. Open your face and ENJOY!
Love,
Queen of the Kitchen
Needed:
2 pieces of sliced bread
desired cheese (I used shredded mozzarella or cheddar)
tomato
just enough olive oil to lightly coat a pan
skillet
Directions:
1. place olive oil coated pan on medium low heat
2. place both pieces of bread on bottom of pan
3. coat one piece of bread (or both, depending on how cheesy you want your sandwich) with a layer of cheese and wait for cheese to melt. check bottom of bread every minute or two to make sure your bread doesn't burn. if you reach your desired crispiness before your cheese has melted lower heat.
4. While waiting for your cheese to melt, slice your tomato to desired thickness
5. Once cheese has melted and your bread is golden brown, remove from pan and place your sliced tomato on the cheese.
6. Slap your two pieces of bread together and VOILA!
7. Open your face and ENJOY!
Love,
Queen of the Kitchen
Fabulous Figure Flatbread Pizza
Craving pizza but not the calories? Me too. I started making this pizza after I had my first child and wanted to lose weight. Its a delicious, simple and healthy alternative to the delivery stuff.
Needed:
1 whole wheat flat-bread
2 wedges of garlic and herb laughing cow cheese
4 slices of tomato
1 tsp of extra virgin olive oil (EVOO)
Pepper, Italian herb seasoning and garlic salt to taste
Directions:
1. Spread cheese across entire flat-bread
2. Cut the flat bread into fourths
3. Place one slice of tomato on each slice of flat-bread
4. Drizzle olive oil across all four slices of flat-bread
5. Sprinkle seasonings atop flat-bread
6. Relax and enjoy the calories you're not taking in!
Love,
Queen of the Kitchen
Needed:
1 whole wheat flat-bread
2 wedges of garlic and herb laughing cow cheese
4 slices of tomato
1 tsp of extra virgin olive oil (EVOO)
Pepper, Italian herb seasoning and garlic salt to taste
Directions:
1. Spread cheese across entire flat-bread
2. Cut the flat bread into fourths
3. Place one slice of tomato on each slice of flat-bread
4. Drizzle olive oil across all four slices of flat-bread
5. Sprinkle seasonings atop flat-bread
6. Relax and enjoy the calories you're not taking in!
Love,
Queen of the Kitchen
Bangin Buffalo Chicken Dip
Perfect for sports events, a get together or just hanging out with the family, this dip will have everyone begging you for the recipe.
Needed:
1 Eight ounce packages of cream cheese softened
8oz of shredded sharp cheddar cheese
Franks buffalo sauce, to taste
Ranch dressing
2 cans of chicken breast chunks (drained)OR a cup and a half of shredded chicken breast
1 9x9 pan
Directions:
1. Pre-heat oven to 350 degrees.
2. Mix cheeses in the 9x9 pan
3. Mix buffalo sauce and ranch dressing in a separate bowl before adding to the pan. Mix this concoction to your liking. If you like it spicier, add more Franks! If you're a bit on the mild side, add more ranch. This mixture should equal out to be about a cup of liquid in total. When you've found the perfect balance, add to the 9x9 and mix well. This mixture should make almost a paste...
4. Add chicken and (again) mix well.
5. Bake for around 45 minutes or until golden brown around edges and warmed through.
* I like to drizzle extra buffalo sauce across the top of the dip for added color and BANG!
Love,
Queen of the Kitchen
Needed:
1 Eight ounce packages of cream cheese softened
8oz of shredded sharp cheddar cheese
Franks buffalo sauce, to taste
Ranch dressing
2 cans of chicken breast chunks (drained)OR a cup and a half of shredded chicken breast
1 9x9 pan
Directions:
1. Pre-heat oven to 350 degrees.
2. Mix cheeses in the 9x9 pan
3. Mix buffalo sauce and ranch dressing in a separate bowl before adding to the pan. Mix this concoction to your liking. If you like it spicier, add more Franks! If you're a bit on the mild side, add more ranch. This mixture should equal out to be about a cup of liquid in total. When you've found the perfect balance, add to the 9x9 and mix well. This mixture should make almost a paste...
4. Add chicken and (again) mix well.
5. Bake for around 45 minutes or until golden brown around edges and warmed through.
* I like to drizzle extra buffalo sauce across the top of the dip for added color and BANG!
Love,
Queen of the Kitchen
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