While we are talking different dips (especially a fav - artichoke dip from Rachel!!!) I thought I'd post this one. It is one my family eats every Christmas - and for girls nights occasionally! I love this dip. It's so easy.
What do you need?
2 med chicken breasts cooked and shredded (click here if you need to find out how to shred chicken!)
1 bottle of Franks buffalo wing sauce
1/2 C sour cream
2 pkg (8 oz) cream cheese (room temp)
shredded chesse for up top
Spread your cream cheese in the bottom of a 8x8 pan in an even layer. Shred chicken and mix it with the sour cream and 1/2 of the bottle of buffalo wing sauce. Mix well and spread over the cream cheese. Top with shredded cheese and bake at 375 for about 20 min or until the cheese is bubbly. Serve with tortilla chips or crackers.
Sunday, February 6, 2011
Saturday, February 5, 2011
Easy Artichoke Dip
Ladies,
I'd like to remind you that we all still would LOVE YOUR recipes. ;). I'd love some new ideas, especially winter recipes with the cold days we've had lately! Or any Southern Cookin' recipes since I have absolutely none and we're moving there so soon.
Here's the artichoke dip that many of you have tried as of late. It's my FAVORITE dip recipe. My best friends Mom in high school would make it for us whenever we were having a Gilmore Girls marathon and I haven't stopped loving it since.
Recipe:
1 can of artichoke hearts (I do NOT use the marinaded kind. They cost more is the biggest reason, but they also change the flavor)
1 small can of diced green chiles
1 C of mayo
1 C of parmesan cheese
(I've used green onions in here before too, but they're not necessary.)
Directions:
Preheat oven to 350. Combine all ingredients. Put in whatever dish you like to cook dips in. Bake for 20 mins. Serve with tortilla chips, or any kind of cracker.
Posted by: Rachel
I'd like to remind you that we all still would LOVE YOUR recipes. ;). I'd love some new ideas, especially winter recipes with the cold days we've had lately! Or any Southern Cookin' recipes since I have absolutely none and we're moving there so soon.
Here's the artichoke dip that many of you have tried as of late. It's my FAVORITE dip recipe. My best friends Mom in high school would make it for us whenever we were having a Gilmore Girls marathon and I haven't stopped loving it since.
Recipe:
1 can of artichoke hearts (I do NOT use the marinaded kind. They cost more is the biggest reason, but they also change the flavor)
1 small can of diced green chiles
1 C of mayo
1 C of parmesan cheese
(I've used green onions in here before too, but they're not necessary.)
Directions:
Preheat oven to 350. Combine all ingredients. Put in whatever dish you like to cook dips in. Bake for 20 mins. Serve with tortilla chips, or any kind of cracker.
Posted by: Rachel
Tuesday, November 23, 2010
Easy Jello Salad
I thought Becca's idea was great and decided to post a Thanksgiving favorite at the Carpenter (my maiden name) house. We were pretty traditional as far as Thanksgiving goes. This was the only recipe I could think of that was unique. It's super easy and yummy but definitely lacking in any health properties.
Ingredients:
-2 drained (small) cans of mandarin oranges
-1 drained can of pineapple chunks
-1 package of orange Jello
-1 (medium, possibly 12 oz?) package of cottage cheese.
-1 tub of extra creamy whip cream.
Drain fruit REALLY well. Runny jello salad is gross. Combine fruit, and jello. It's important you combine these ingredients first or the jello will not disintegrate properly and you'll have odd jello flavoring chunks. Stir in cottage cheese till well mixed. Stir in whip cream. Chill overnight or serve immediately! Makes plenty for a large family.
The traditional way of having this is with Orange jello, but we later experimented with pineapple jello and it is quite delicious and very pretty. Really any flavor would work. Happy Thanksgiving girls!
Posted by: Rachel
Ingredients:
-2 drained (small) cans of mandarin oranges
-1 drained can of pineapple chunks
-1 package of orange Jello
-1 (medium, possibly 12 oz?) package of cottage cheese.
-1 tub of extra creamy whip cream.
Drain fruit REALLY well. Runny jello salad is gross. Combine fruit, and jello. It's important you combine these ingredients first or the jello will not disintegrate properly and you'll have odd jello flavoring chunks. Stir in cottage cheese till well mixed. Stir in whip cream. Chill overnight or serve immediately! Makes plenty for a large family.
The traditional way of having this is with Orange jello, but we later experimented with pineapple jello and it is quite delicious and very pretty. Really any flavor would work. Happy Thanksgiving girls!
Posted by: Rachel
Tuesday, November 16, 2010
Spinach Almond Salad
Now that Thanksgiving is approaching, I think it would be fun if each of us shared one of our favorite dishes at Thanksgiving. Just an idea. Well, here is one of mine. A salad recipe that I just LOVE! I think I could eat the whole salad by myself in one sitting. It is that good.
Sorry I don't have a picture for it. I seem to forget to take pictures while I am cooking. Well, here goes:
SPINACH ALMOND SALAD
1 (9 oz) bag fresh spinach
1 medium apple, diced
crumbled fried bacon
3/4 cup toasted* slivered or sliced almonds
*Place almonds on cookie sheet in a 300 degree oven for 8 minutes, or until golden brown. Let cool, then toss all ingredients together.
Dressing:
1/4 cup sugar
1/3 cup oil
1/4 tsp salt
3 Tbs. cider vinegar
A slice of a small, red onion
Blend dressing ingredients together in a blender. Pour over salad just before serving.
Simple and delicious. Enjoy!
Now I want to hear some of your menu items planned for the big Turkey day...may give me some ideas of what I want to make... :)
Sorry I don't have a picture for it. I seem to forget to take pictures while I am cooking. Well, here goes:
SPINACH ALMOND SALAD
1 (9 oz) bag fresh spinach
1 medium apple, diced
crumbled fried bacon
3/4 cup toasted* slivered or sliced almonds
*Place almonds on cookie sheet in a 300 degree oven for 8 minutes, or until golden brown. Let cool, then toss all ingredients together.
Dressing:
1/4 cup sugar
1/3 cup oil
1/4 tsp salt
3 Tbs. cider vinegar
A slice of a small, red onion
Blend dressing ingredients together in a blender. Pour over salad just before serving.
Simple and delicious. Enjoy!
Now I want to hear some of your menu items planned for the big Turkey day...may give me some ideas of what I want to make... :)
Saturday, November 13, 2010
Indulging His Southern Roots
Fried Catfish
4 catfish fillets
salt and pepper
Cornmeal
All-Purpose Flour
Paprika
Parsley
Garlic Powder
Olive Oil
Sprinkle the fillets with the salt and pepper. Mix the Cornmeal, All-Purpose Flour, Paprika, Parsley, and Garlic Powder in a bowl or dish large enough to coat the fillets in. Start the Olive Oil heating in a pan (I use Olive Oil when frying anything because it is much better for you). Coat the fish with the spice mixture, and then fry it in the oil until done! :)
I then made a Spinach Salad with mandarin oranges and chow mein noodles, then I made a nice Potato Salad, and some Biscuits. Yummy!
Posted by: Cybil
Friday, October 15, 2010
Teriyaki/BBQ Grill Marinade
Hey Ladies!
I just wanted to share with you one of our favorite grill marinades before grilling season is over. (You'll probably find me grilling in the winter though. We like grilled food!) Making it is easier than saying it!
You are going to mix equal parts of:
Your favorite BBQ sauce
Teriyaki marinade
Whisk together and add in chicken, shrimp, steak - whatever you are grilling! It is delish! Marinate for ate least 2 hours or more for a more intense flavor. Use the same sauce to baste on meat during grill time.
Mix up a new batch to use for dipping during dinner. Don't want to cross contaminate!
I just wanted to share with you one of our favorite grill marinades before grilling season is over. (You'll probably find me grilling in the winter though. We like grilled food!) Making it is easier than saying it!
You are going to mix equal parts of:
Your favorite BBQ sauce
Teriyaki marinade
Whisk together and add in chicken, shrimp, steak - whatever you are grilling! It is delish! Marinate for ate least 2 hours or more for a more intense flavor. Use the same sauce to baste on meat during grill time.
Mix up a new batch to use for dipping during dinner. Don't want to cross contaminate!
Sunday, October 10, 2010
Breadsticks
Thought I would share one of my favorites with my ladies in the Springs. I miss all of you so much!
Michelle Withers
Bread dough:
1 Tbsp. yeast
1.5 tsp. salt
3-4 c. flour
2 Tbsp sugar
1.5 c. warm water
1.5 tsp oil
Mix the sugar, warm water and yeast. Add salt and 2 cups flour. Blend and add the rest of the flour until it reaches the right consistency: not too dry, but not too sticky (I usually use all 4 cups). Roll onto a cookie sheet.
Topping:
1/4 c. butter
1/4 c. parmesean cheese
1/4 c. mayo
1/4 tsp. parsley
1/4 tsp. garlic salt
Mix topping together and put on the dough. Let them rise until double. Bake at 350 until golden brown on the top. Then try not to eat the whole pan before dinner!
Michelle Withers
Bread dough:
1 Tbsp. yeast
1.5 tsp. salt
3-4 c. flour
2 Tbsp sugar
1.5 c. warm water
1.5 tsp oil
Mix the sugar, warm water and yeast. Add salt and 2 cups flour. Blend and add the rest of the flour until it reaches the right consistency: not too dry, but not too sticky (I usually use all 4 cups). Roll onto a cookie sheet.
Topping:
1/4 c. butter
1/4 c. parmesean cheese
1/4 c. mayo
1/4 tsp. parsley
1/4 tsp. garlic salt
Mix topping together and put on the dough. Let them rise until double. Bake at 350 until golden brown on the top. Then try not to eat the whole pan before dinner!
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