* 3 skinless, boneless chicken breast halves * 1 (12 fluid ounce) can or bottle Franks hot sauce * 6 tablespoons butter * 1 (8 ounce) package cream cheese, softened * 1 (16 ounce) bottle blue cheese dressing (Marie's)
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). 2. Place chicken in a pot with enough water to cover. Bring to a boil and cook 25 minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and butter into pot. Bring to a boil, reduce heat to low and simmer 10 minutes. 3. Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour chicken mixture over cream cheese. Top with dressing. 4. Bake 15 minutes in the preheated oven, until hot and bubbly.
Snick n Nick
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great idea! I have no recipes (ah well) but I need some!! anyone else?
Melissa313
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Bacon wrapped scallops
get bay scallops marinate in lemon, a bit of salt, (you can use other spices as well) cut a pound of bacon in half take 2 scallops and wrap them in half a strip of bacon bake at around 450 degrees on a broiler pan for about 20 min
*warning.... the grease from the bacon splatters and can create smoke, try lowering the temp by a few degrees (but that 450 worked well for me)
sorry its not an exact recipe but it's a BIG HIT!!!!!
Melissa313
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Chili dip
1 package cream cheese 1 can chili cheddar cheese shredded
cover bottom of glass 9x13 pan with cream cheese, spread chili over and cover with cheddar cheese place in oven and cook till cheese is completely melted. serve with tortilla chips
Clean the shrimp first. Put them in the egg and then bread them. Once breaded put them in the fryer or fry them on a pan with oil. Once they are fried I put them on a paper towel which is on top of a paper bag to get most of the grease out. Then I put 1/4 cup of butter and 1 cup of Franks Sauce in a pot and bring it to a boil and let the butter melt. I then put the breaded shrimp in. The longer you leave the shrimp in the hotter they will be. It is your preference. I also keep adding 1/4 cup of butter and 1 cup of Franks Sauce as needed.
Dip for Tortilla Chips
Cream Cheese Tortilla Chips Chili Shredded Cheese
In a baking pan (like a brownie type pan) spread cream cheese at the bottom. Then put the can of chili on top of that and add the shredded chedder cheese (or your preference) on top. Preheat oven 350 and put in. I just keep it in until the cheese melts on top. Usually about 15-20 minutes. Again your preference.
dream426
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Re: Post your superbowl recipes here
Posted by Melissa313
Chili dip
1 package cream cheese 1 can chili cheddar cheese shredded
cover bottom of glass 9x13 pan with cream cheese, spread chili over and cover with cheddar cheese place in oven and cook till cheese is completely melted. serve with tortilla chips
Haha...I just posted this. I love this dip. I can eat it all.
mrsblesie2b
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Posted by dream426
Posted by Melissa313
Chili dip
1 package cream cheese 1 can chili cheddar cheese shredded
cover bottom of glass 9x13 pan with cream cheese, spread chili over and cover with cheddar cheese place in oven and cook till cheese is completely melted. serve with tortilla chips
Haha...I just posted this. I love this dip. I can eat it all.
I make this all the time! Its so easy and so good!
dream426
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Re: Post your superbowl recipes here
Posted by mrsblesie2b
Posted by dream426
Posted by Melissa313
Chili dip
1 package cream cheese 1 can chili cheddar cheese shredded
cover bottom of glass 9x13 pan with cream cheese, spread chili over and cover with cheddar cheese place in oven and cook till cheese is completely melted. serve with tortilla chips
Haha...I just posted this. I love this dip. I can eat it all.
I make this all the time! Its so easy and so good!
I know. It takes two seconds and it is gone in two seconds. When we have parties I usually make two of them. I love it.
LeslieMike
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Posted by Melissa313
Bacon wrapped scallops
get bay scallops marinate in lemon, a bit of salt, (you can use other spices as well) cut a pound of bacon in half take 2 scallops and wrap them in half a strip of bacon bake at around 450 degrees on a broiler pan for about 20 min
*warning.... the grease from the bacon splatters and can create smoke, try lowering the temp by a few degrees (but that 450 worked well for me)
sorry its not an exact recipe but it's a BIG HIT!!!!!
I love bacon wrapped scallops! They taste good with steamed spinach and feta. I know weird, but sooo good!
LeslieMike
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Re: Post your superbowl recipes here
Posted by dream426
Posted by mrsblesie2b
Posted by dream426
Posted by Melissa313
Chili dip
1 package cream cheese 1 can chili cheddar cheese shredded
cover bottom of glass 9x13 pan with cream cheese, spread chili over and cover with cheddar cheese place in oven and cook till cheese is completely melted. serve with tortilla chips
Haha...I just posted this. I love this dip. I can eat it all.
I make this all the time! Its so easy and so good!
I know. It takes two seconds and it is gone in two seconds. When we have parties I usually make two of them. I love it.
Wow, that sounds easy and delicious!
MrsK2008
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Buy tostitos Buy Salsa Open Tostitos and pour into a bow Open salsa and pour intoa bowl
voila
snack time
LeslieMike
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Posted by MrsK2008
Buy tostitos Buy Salsa Open Tostitos and pour into a bow Open salsa and pour intoa bowl
voila
snack time
That is my favorite snack every day! So quick, easy and low fat!
del Rio
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I got this idea from Good Day New York:
A New York Cheesecake & a Boston Creme Pie
New York Cheesecake recipe:
Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Set aside. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
For Crust:In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.54 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.
For Filling:
In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.
Serve with fresh fruit or fruit sauces.
Makes one - 9 inch (23 cm) cheesecake.
Crust:
2 cups (190 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted
Filling:
32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (40 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
Topping:
1 cup sour cream (not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar.
Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.
Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.
Boston Creme Pie:Sponge Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and line the bottom of an 8 inch (23 cm) cake pan with parchment paper.
In your electric mixer, fitted with the paddle attachment, beat the eggs and sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). At this point beat in the vanilla extract. Sift 1/2 of the flour over the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Whisk about 1/2 cup of the batter into the melted butter (to lighten it) and then gently fold the butter mixture back into the rest of the batter. Pour immediately into the prepared pan and bake for about 25 minutes or until springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack. Remove parchment paper.
Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Never let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
Meanwhile in a saucepan bring the milk to boiling over medium heat. (The milk will foam up to the top of pan when done, so watch carefully.) Remove from heat and add slowly to the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.
Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.
Chocolate Glaze: Place the chopped chocolate in a small heatproof bowl. Set aside. Bring the cream just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.
To Assemble: With a serrated knife slice the cake in half horizontally. Remove the top half and set it aside. Place the bottom half on your serving plate, cut side up. Pour or spoon the pastry cream onto the cake, spreading to make an even layer. Place the top half of the cake (cut side down) onto the filling.Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake. Refrigerate a few hours before serving to allow the glaze to set and flavors to mingle.
Serves 8-10 Sponge Cake:
3 large eggs
1/3 cup plus 1 tablespoon (75 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons (85 grams) all purpose flour
3 ounces (90 grams) semisweet or bittersweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream
(I bought NY Giants paper plates and napkins @ the Paper Factory yesterday!!! FH got a football themed set for Christmas so we are going to use those too!)
jeffamanda080808
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I watched the 6pm episode of Rachel Ray on Food Network and she made this!!! I am so doing it on Sunday, and maybe Monday and possibly everyother Thursday!!! It looked amazing!!! Oh and ladies...I am stealing some of your recipes!!!
3/4 pound chicken breast cutlets Extra-virgin olive oil, for drizzling 2 teaspoons grill seasoning, (recommended: McCormick Montreal Seasoning) eyeball it 1 pizza dough, store bought or from your favorite pizzeria Cornmeal or flour, to handle dough 2 tablespoons butter 1 tablespoons Worcestershire sauce, eyeball it 2 to 3 tablespoons hot sauce, medium to spicy heat 1/2 cup tomato sauce 1 cup shredded Monterey Jack cheese, a few generous handfuls 1/2 cup blue cheese crumbles 3 scallions, thinly sliced
Preheat oven to 425 degrees F. Preheat grill pan to high. Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.
Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.
In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.
Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.
del Rio
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Posted by jeffamanda080808
Extra-virgin olive oil-EVOO! Worcestershire sauce-as bugs bunny used to say!!!
I love to watch Rachel Ray! Yum-O!
jeffamanda080808
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Oh I know...I love her to!!! When FH watches me cook he says...'I know in your head you are saying ALL THE KIDS IN THE HOT TUB!!'...and in my head I am!!!
Thaw the spinach and make sure you drain ALL the water, I like to press on the spinach with a paper towel to make sure all the moisture is all out
Mix the onion soup mix with the sour cream, then mix in the thawed, drained spinach.
I usually serve this with a pumpernicel/rye bread but you can also use veggies or chips. It sounds super easy because it is and I always gets rave reviews
Thaw the spinach and make sure you drain ALL the water, I like to press on the spinach with a paper towel to make sure all the moisture is all out
Mix the onion soup mix with the sour cream, then mix in the thawed, drained spinach.
I usually serve this with a pumpernicel/rye bread but you can also use veggies or chips. It sounds super easy because it is and I always gets rave reviews
SUPER BOWL STAPLE!!!!!!!!!!!!!!!!!!!!!!!!!! And the Pumpernickle is KEY!!!
LeslieMike
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Posted by soon2bemrsdelrio
I got this idea from Good Day New York:
A New York Cheesecake & a Boston Creme Pie
New York Cheesecake recipe:
Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Set aside. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
For Crust:In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.54 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.
For Filling:
In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.
Serve with fresh fruit or fruit sauces.
Makes one - 9 inch (23 cm) cheesecake.
Crust:
2 cups (190 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
1/4 cup (50 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted
Filling:
32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 tablespoons (40 grams) all purpose flour
5 large eggs, room temperature
1/3 cup (80 ml) heavy whipping cream
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
Topping:
1 cup sour cream (not low fat or fat free)
2 tablespoons (30 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar.
Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.
Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.
Boston Creme Pie:Sponge Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and line the bottom of an 8 inch (23 cm) cake pan with parchment paper.
In your electric mixer, fitted with the paddle attachment, beat the eggs and sugar on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). At this point beat in the vanilla extract. Sift 1/2 of the flour over the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Whisk about 1/2 cup of the batter into the melted butter (to lighten it) and then gently fold the butter mixture back into the rest of the batter. Pour immediately into the prepared pan and bake for about 25 minutes or until springy to the touch. (A toothpick inserted in the middle will come out clean.) Remove from oven and place on a wire rack to cool. Run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack. Remove parchment paper.
Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Never let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
Meanwhile in a saucepan bring the milk to boiling over medium heat. (The milk will foam up to the top of pan when done, so watch carefully.) Remove from heat and add slowly to the egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.
Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.
Chocolate Glaze: Place the chopped chocolate in a small heatproof bowl. Set aside. Bring the cream just to a boil in a saucepan over medium heat. Immediately pour the boiling cream over the chocolate and allow to stand for a 3-5 minutes. Stir until smooth. Set aside for a few minutes until it has thickened to pouring consistency.
To Assemble: With a serrated knife slice the cake in half horizontally. Remove the top half and set it aside. Place the bottom half on your serving plate, cut side up. Pour or spoon the pastry cream onto the cake, spreading to make an even layer. Place the top half of the cake (cut side down) onto the filling.Pour the glaze onto the center of the cake and carefully spread the glaze, with an offset spatula, to the edges of the cake. Refrigerate a few hours before serving to allow the glaze to set and flavors to mingle.
Serves 8-10 Sponge Cake:
3 large eggs
1/3 cup plus 1 tablespoon (75 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons (85 grams) all purpose flour
3 ounces (90 grams) semisweet or bittersweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream
(I bought NY Giants paper plates and napkins @ the Paper Factory yesterday!!! FH got a football themed set for Christmas so we are going to use those too!)
Wow! FH would LOVE this!
MikeandJess
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ooh I had a cheesecake one too, the last recipe just reminded me
Chocolate Chip Cheesecake Desserts
Ingredients: -16 oz roll refrigerated Chocolate Chip Slice n Bake cookies -8 oz cream cheese softened -1/3 cup sugar -1 egg -3/4 teaspoon vanilla
Directions: -Heat oven to 375 degrees -Grease 8 or 9 inch square pan -Slice well chilled dough into (30) 1/4 inch thick slices, place 15 slices in the prepared pan -Combine cream cheese, sugar, egg and vanilla -Spoon cream cheese mixture over cookie dough, place remaining slices over cream cheese mixture -Bake at 375 degrees for 30-35 minutes or until crust is deep golden brown. -Chill squares completely and refrigerate any leftovers -makes 9 dessert squares
