Monday, December 21, 2009
1 8 oz. package cream cheese softened
1/2 cup Ranch salad dressing
1/2 cup Frank's Red Hot Original Cayenne Pepper Sauce
1/2 cup of shredded mozzarella cheese
2 9.75 oz. cans of Swanson Premium Chunk chicken breast in water (drained)
Assorted crackers or fresh veggies.
I made a couple of changes to the recipe after making the double batch. NOTE: I used an electric mixer to do everything. Made putting together the double batch for the New Year's Eve party a lot easier.
Mix the cream cheese on high with the electric mixer. If it's not perfectly smooth at this point, it doesn't matter. Add the salad dressing, Franks' Pepper Sauce and mozzarella cheese. Mix with the mixer some more until it's an even consistancy.
Dump the drained chicken into a big bowl. With the dirty mixer (no need to wash the mixer, it's all going to end up in the same bowl anyway.), shred the chicken until it's an even consistancy and fairly small pieces of chicken. (Why didn't I think of this the first time I made it?) Transfer the cheese and sauce mix into the big bowl and blend on high. You'll need to put the mixer on high because it's going to have a not so easy time mixing this thick mixture up. But it sure beats stirring by hand.
Spritz an oven proof bowl with vegetable spray. Pour the mixture into the bowl and stuff bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving with crackers or fresh veggies.
I've used fat free ranch dressing and tastes great. I didn't have enough Frank's Pepper Sauce when I doubled it, so I used regular pepper sauce. Still wonderful.
1 large onion
1/2 cup butter or margarine
28 oz. of ketchup
1 1/2 cups brown sugar
1/2 cup Worcestershire sauce
1/3 cup lemon juice
2 T. chili powder
1/ 1/2 t. hot pepper sauce
1 t. prepared horse radish
1 t. salt
1/2 t. garlic powder
1 boneless beef brisket approx. 6 lbs.
Hint: Make the sauce the day ahead of your big party.
Saute onions in butter.
Add remaining 9 ingredients. Bring to a boil.
Reduce heat and simmer uncovered for approx. 30 to 40 minutes.
Place brisket in a roasting pan. Add 3 cups of the sauce.
Cover and bake at 350 degrees for approxl. 4 hours basting occasionally.
Skim fat. Remove Brisket. Slice and return to a servng dish.
Top with remaining sauce (heated) or serve remaining sauce on the side.
3 lbs. russet potatoes (approx. 9 medium)
2 garlic cloves peeled (I use minced garlic from a jar).
2 packages of 3 oz. cream cheese softened
2 T. butter or margarine
1/2 cup sour cream
2 cups cheddar cheese shredded
1 t. garlic salt
1 t. onion salt
1 package 10 oz. frozen spinached chopped, thawed and dried
Boil potatoes until tender.
Drain. Add a teaspoon or two of the minced garlic.
Mash with cream cheese and butter. Whip until somewhat fluffy.
Add sour cream and only one cup of the cheddar cheese, garlic salt, onion salt and spinach.
Stir until mixed. Spread into a greased 2 quart baking dish. Bake uncovered at 350 degrees for 30 to 35 minutes.
Top with remaining cheese and bake approx. 5 minutes longer until cheese is melted.