It's New Year's Eve morning, and I'm looking forward to spending time with friends and family today. I'm meeting my pal, Leah, for a late lunch halfway between her new home and mine--about a 75 mile drive to get to our meeting spot. Our boys enjoyed a sleepover last night, and I am looking forward to hearing all about their adventures on the ride home. Tonight, we will be spending New Year's Eve with some old friends, so this morning, I am tackling the several loads of laundry that have piled up. Not much time for blogging today!
The recipe below is what I am taking to April's house for New Year's Eve. I got the recipe out of my sister's husband's family reunion cookbook. She gave me a copy, becasuse she knows how much I love these church/family/fundraiser/private press type cookbooks. You know the ones I mean; they're not available in a bookstore. You have to know somebody to get one! They are filled with delicious recipes from ordinary cooks like me and they use ingredients you already have in your pantry. They have names like "The Brent Family Cookbook", "Tasty Adventures from Indian Creek Elementary PTA" and "The Blackjack Baptist Women's Cookbook". Two of my favorite "bookstore" cookbooks are "The Pioneer Woman" and "Southern Plate". They feel like these fundraiser cookbooks, but have beautiful full color photographs of every recipe.
Recipe: Buffalo Chicken Dip (from Ryan and Emilie) Preheat oven to 325. In a large bowl, mix together 2 8 oz packages of softened cream cheese, 1 large can of shredded, cooked chicken, and 1 package of ranch dressing mix (I only put in about 1/2 - 2/3 of the package). Add several shakes of Frank's hot sauce and put mixture in a 9 x 12 baking dish. Sprinkle shredded cheddar cheese on top to cover. Drizzle more hot sauce on top. Heat dip in oven until cheese is melted and mixture is bubbly. Of course, if you use low-fat cheese like I did, it doesn't melt as pretty! :0( Serve with tortilla chips.