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  

Granny’s Sicilian Bread

 

Pizza from Yolanda T.

 6 full cups flour

1/3 cup oil

3 tsp yeast

1 tbsp sugar in yeast

2 1/2 cups warm water about 110 degrees

Mix above ingredients well with a fork. Try to make sure you have enough water. Mix until smooth then knead for 5 minutes and let rise.

Put sauce and Parmesan cheese on dough after it rises and bake for 20 minutes at 400 degrees. Put mozzarella and pepperoni on and bake 10 minutes more. 

Classic Crisco Pie Crust

 

INGREDIENTS

• SINGLE-CRUST
• 1 1/3 cups all-purpose flour
• 1/2 tsp. salt
• 1/2 cup cold Crisco® All-Vegetable Shortening
• OR 1/2 well-chilled Crisco® Baking Sticks All-Vegetable Shortening
• 3 to 6 tbsps. ice cold water
• DOUBLE-CRUST
• 2 cups all-purpose flour
• 3/4 tsp. salt
• 3/4 cup cold Crisco® All-Vegetable Shortening
• OR 3/4 well-chilled Crisco® Baking Sticks All-Vegetable Shortening
• 4 to 8 tbsps. ice cold water
• DEEP-DISH DOUBLE-CRUST
• 2 2/3 cups all-purpose flour
• 1 tsp. salt
• 1 cup cold Crisco® All-Vegetable
• 6 to 10 tbsps. ice cold water

DIRECTIONS

• Step 1

  STIR flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.

• Step 2

  SHAPE dough into a ball for single pie crust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.

• Step 3

  ROLL dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.

• Step 4

  For SINGLE-CRUST pie, fold edge under and press to form a standing rim. Flute edge as desired. Chill until ready to use.

• Step 5

  For DOUBLE-CRUST pie, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Place dough over filled pie crust. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal. Flute edges as desired. Cut several 1/2-inch slits in top crust to vent steam. Bake according to specific recipe directions.

• Step 7

  HEAT oven to 425°F. Thoroughly prick bottom and sides of unbaked pie crust with fork. Bake on lowest rack in oven 15 minutes or until golden brown. Cool completely on wire rack before filling.