Tuesday, November 10, 2009

Buffalo Chicken Spread

This is a great appetizer for parties, the recipe comes from my friend Annie.
The guys will LOVE this one!

Ingredients:
3 10-ounce cans chicken
2 8-ounce pkgs of cream cheese
3/4 to 1 cup hot sauce (I use Frank's)
1 cup ranch dressing
2 cups cheddar cheese
2 loaves baguette bread

Directions:
- In medium saucepan on the stove, heat chicken and hot sauce.
- Stir in cream cheese and ranch dressing until well melted and blended.
- Stir in 1 1/2 cups of cheddar cheese.
- Pour into crock pot and top with remaining cheese.
- Keep on low and serve with sliced baquettes.

Corn Casserole

Thanksgiving- my favorite holiday- is quickly approaching and I thought that this would be a great time to share some holiday favorites. This is my absolute favorite side dish every Thanksgiving, but I actually like it more as leftovers for Friday lunch after a long day of Black Friday shopping.


Ingredients:
1 can whole kernel corn, drained
1 can cream style corn
1 small box Jiffy cornbread mix
1 cup sour cream
1/2 cup melted butter

Directions:
Mix all ingredients together and pour in 9 X 13 pan. Bake at 350 degrees for about 45 minutes. It should be a little brown on top and pulling away from the edges of the pan.

Notes from a Kitchen of Reality:
- For some reason this is the slowest baking thing in a full oven when preparing all your other Thanksgiving sides. We like to put it in 2 smaller shallow pans, so it cooks faster and is actually done with everything else.