Buffalo Chicken Dip

This is my absolute favorite dip...mmmm good! It's spicy with a great blend of cheeses and oh so creamy. Unfortunately I do not have any ooey gooey good pictures because our camera decided this would be an excellent time for the battery to die. Of course our back-up battery was also dead. Trust me when I say this is an amazing dip even though the pictures we have do it no justice.

In case I have not mentioned this little tidbit before, I do not like spicy food. I love the taste, but I'm a huge wimp and cannot handle the heat. However, I can handle this dip and I calm it down by eating my dip with celery as my delivery vessel. I hope you enjoy it as much as we do!

Buffalo Chicken Dip
2 C shredded chicken (I use rotisserie chicken which makes this super simple)
2 - 8 oz. pkgs. cream cheese*
1 C GOOD ranch*
1 C buffalo wing sauce (I prefer Texas Pete)
1- 1/2 C shredded sharp cheddar

* I used light cream cheese and light ranch, and it turned out just as wonderful as the full-fat version!

• Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in the cream cheese and ranch dressing; cook, stirring until well blended and warm.
• Mix in half of the shredded cheese, and transfer mixture to a 2 qt. Crock pot. Sprinkle the remaining shredded cheese over the top, cover, and cook on low until bubbly!
• Serve with celery, tortilla chips, corn chips, or whatever your preferred dipper is.

In the crockpot waiting to get all bubbly warm and ready for dippers!

“Don’t wish it were easier, wish you were better. Don’t wish for fewer problems, wish for more skills. Don’t wish for less challenges, wish for more wisdom.”- Earl Shoaf

Hot Almond Chicken Salad

It's the husband here, I love to cook and bake too, so here we go with my inaugural post on Fay's foodie blog. This is one of our absolute favorites when we are tired and looking for a quick, comfy dinner! Here's the recipe, enjoy!

1-1/4 cup Helman's Light Mayo
18 oz diced chicken breast meat (if you really want to save time, this is 3 packages of the Tyson pre-cooked, diced chicken in the pouches)
Juice of one lemon
1/2 cup of fresh grated parmagiano reggiano
1 cup of grated sharp cheddar cheese
4 stalks of diced celery
1/2 cup slivered almonds
Salt and pepper to taste (if you use real parmagiano, you won't need to add salt)
About 10 buttery crackers

Mix everything but the crackers in a large mixing bowl. Spread evenly in a sprayed 13 X 9 pan. Crumble buttery crackers over the top. Bake at 350 for 20 to 30 minutes. That's it!!

Here it is after baking, hot, bubbly, and delicious!!