Buffalo Chicken Dip

Ingredients

• 2 12.5oz cans chunk chicken drained - 9.75oz or 12.5oz
• 2 8oz packages cream cheese softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce such as Frank’s Red Hot – I like the Buffalo Wing Sauce
• 1 1/2 cups shredded cheddar cheese
• 1 bunch celery
• 1 box chicken-flavored crackers

Instructions

• Heat chicken and hot sauce in a skillet over medium heat, until heated through.
• Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm.
• Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
• Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
• If cooking in the oven, add to a 450-degree oven for 10-15 minutes.
• Serve with celery sticks and crackers.

Notes

Crock Pot Buffalo Chicken Dip Instructions: 

1. Add ALL of the ingredients below into the slow cooker and turn on low for 3-4 hours.
2. Once all of the ingredients are completely melted and heated through, give it a good stir.
3. Next, switch the crockpot to the warm setting to keep this cheesy and spicy dip nice and creamy for your party!
   

Dinosaur BBQ Ribs

 All Purpose Rib Rub

1/2 cup paprika

1/4 cup kosher salt

1/2 brown sugar

6 tablespoons onion powder

1/4 cup chili powder

1 tablespoon black pepper 

1 teaspoon cumin

1/2 teaspoon cayenne pepper

Mix all ingredients in a bowl and rub together with your hands. Store  in a glass or plastic container. 

For ribs:

Use 1/2 recipe of rub. Preheat oven to 250 degrees. Add some water and cover with foil  

Rub ribs on both sides. Place in shallow pan skin side down for 3 hours. Turn halfway through. Mix some oil with rub mixture to baste ribs with. Finish on the grill. 

Cauliflower “Mac and Cheese”

 1 head fresh cauliflower, cooked and drained

1 cup heavy cream

4 ounces cream cheese

8 ounces cheddar cheese, shredded

1 teaspoon Dijon mustard

1/2 teaspoon turmeric

1/2 teaspoon garlic powder

Salt and pepper to taste

Cook the cauliflower and drain. 

Bring the cream to a simmer. Use a whisk to stir in small chunks of cream cheese until smooth. 

Stir 6 ounces of shredded cheddar cheese. Save the other two ounces for garnish. Mix until the cheese melts. 

Add the Dijon mustard,turmeric, powdered garlic, salt and pepper. The sauce will become a smooth yellow color. 

Add the cheese sauce to drained cauliflower. 

Sprinkle remaining cheese on top. 

Mediterranean Chickpea and Tomato Salad

 1 can chickpeas, drained

Grape tomatoes, halved

Red onion

Cucumber

Red onion, chopped

3 cloves garlic

Kalamata olives, halved

Feta

Fresh basil leaves

Fresh mint leaves

1 tbsp red wine vinegar

1 tbsp apple cider vinegar

1 tbsp olive oil

Garlic powder

Onion powder

Oregano

Salt and pepper

Mix all together except feta. Let sit one day to marinate. Top with feta when served