Recipe – Buffalo Chicken Dip

December 29, 2009 1:33 AM 7

If you need a good recipe for a New Year’s Eve party (or any celebrating purposes) please consider making this Buffalo Chicken Dip. My whole family LOVES this dip!  My sister Joan gave me the recipe. I made it for a Christmas party a week ago and it was a hit. (Be sure to make it in a pretty deep dish pie plate.  I’ve got several that I love. I saw a cute red one at Kohl’s the other night that had a scalloped edge, but I resisted the urge to add anything else to my kitchen.)

This dip is just the right amount of “heat” and oh so good!  If you want to see a video clip of the recipe being made, go here!

Ingredients:

  • 1 pkg. (8 ounces) cream cheese, softened
  • 1/2 cup bleu cheese salad dressing (or Ranch if you prefer)
  • 1/2 cup crumbled bleu cheese (or shredded cheddar if you use Ranch)
  • 2 cans (9.75 ounces each) Swanson® Premium Chunk Chicken Breast in water (drained)
  • 1/2 cup any flavor FRANK’S® RedHot® sauce
  • Assorted fresh vegetables or crackers

Directions:

1.  Heat the oven to 350° F.
2.  Whisk the softened cream cheese in a 9-inch deep dish pie plate until smooth.
3.  Stir in the Bleu Cheese dressing, Hot sauce, and crumbled blue cheese.
4.  Mix well.
5.  Stir in the drained chicken and mix well again.
6.  Bake for 20 minutes or until the chicken mixture is hot and bubbling.
7.  Remove from oven and stir before serving.

Serve with vegetables and crackers for dipping.  It won’t last long!

Prep: 5 minutes
Bake: 20 minutes
Makes: About 4 cups

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December 29, 2009 1:33 AM 7

Blueberry Time in Georgia!

July 1, 2009 12:02 AM 7
Beautiful Blueberries! There is a a “Pick Your Own” Blueberry Farm near my home.
The blueberries are at peak season in June.

All washed and ready to cook down with sugar!After they are put in the processed jars and sealed, they are put back in the canner again for a “hot water bath!” Now all we need are some hot buttered biscuits!
Much Love, Jan
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July 1, 2009 12:02 AM 7

Million Dollar Trifle Dessert

March 7, 2009 4:30 PM 4

I made a delicious dessert for today’s family picnic (my parents, my sisters and their kids, my husband and our boys and their wives, and Zeke!!!) I can’t wait! I even have a niece here from the the Left Coast, aka, “Californee.” 🙂 The weather is picture perfect – I’ll post some pictures later! Anyway, this is the dessert called “Million Dollar Trifle.” It is light and lush and good to welcome Spring…or to celebrate the beginning of Daylight Saving Day!

MILLION DOLLAR TRIFLE
INGREDIENTS:
  • 1 store bought pound cake (vanilla or sour cream flavored, and you’ll only use about half of the cake)
  • 1 8 oz. package of cream cheese, softened
  • 1 1/2 cups of powdered sugar
  • 1 20 oz. can of crushed pineapple with juice
  • 2 11 oz. cans of mandarin oranges (drained), save some of the orange sections to decorate the top)
  • 1 small pkg. of Jello cheesecake flavor pudding
  • 1 12 oz. container of Cool Whip (save some to “ice the top”)

PREPARATION:

  • MIX: cream cheese and powdered sugar
  • FOLD IN: crushed pineapple and mandarin oranges
  • ADD: Cheesecake jello and Cool Whip
  • STIR ALL ABOVE WELL TOGETHER!!!
  • Slice several pieces of the pound cake
  • Cut the cake pieces into cubes
  • Layer bottom of trifle bowl with cake cubes
  • Add a layer of pineapple/orange pudding mixture
  • Layer more of cake cubes
  • Add another layer of pineapple/orange pudding mixture
  • Cover with Cool Whip
  • Garnish with Mandarin Oranges
  • I made an M out of the oranges…which could stand for: Morton, Million $ Trifle, Marvelous, Mandarin Orange…..:)

    • Make one – it’s easy and light and good!

    Love y’all…Georgia Gran Jan
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March 7, 2009 4:30 PM 4

CARAMEL CAKE RECIPE

December 5, 2008 1:23 AM 5

Caramel cake is a Southern delight and one of my favorite cakes to make. This recipe is absolutely wonderful. As you can see, this caramel cake is down to the last 2 or 3 pieces! My three fellas love this cake, but I believe it is Jonathan’s favorite. It is really so good and I especially like the icing. Hope you try it for your family. Let me know how it turns out. Happy baking. This is a very old recipe I’ve had since I married in 1977.

CAKE  [Makes 3 layers]
· 2 sticks of butter (room temperature)
· 3 cups of sugar
· 6 eggs
· 3 cups White Lily all purpose flour 
· 1/8 tsp salt
· 1/4 tsp baking soda
· 1 cup sour cream
· 1 T. vanilla extract

1. Preheat oven to 350 degrees.
2. Grease and flour 3 nine-inch round cake pans. I love to use Baker’s Joy spray.
3. Cream butter and sugar until fluffy (I use my wonderful KitchenAid stand mixer). No shortcuts here! Fluffy means fluffy. 
4. Add eggs one at a time, blending after each egg is added. 
5. Stir salt into flour, stir baking soda into sour cream. 
6. Alternately add flour mixture and sour cream to the batter, mixing well after each addition.
7. Stir in the vanilla extract. Always use GOOD vanilla! 
8. Divide the batter evenly into prepared pans and bake 25 to 28 minutes. The batter is thick. 
9. Let the cake layers cool in pans for a few minutes; then turn out onto cake racks to cool completely. Do not attempt to ice until they are completely cool. Completely cool. Completely. Cool. 

CARAMEL ICING
2 cups packed dark brown sugar
2 sticks of butter (I use salted butter)
3/4 cup of evaporated milk 
1 tsp. vanilla flavoring
4-5 cups powdered sugar (start with 4 cups)

1. In large heavy saucepan (I like to use a non-stick pan), melt the 2 sticks of butter over medium heat.
2. Add the dark brown sugar and bring to a boil. Then reduce heat and simmer the butter and sugar together for 2 minutes longer, stirring constantly.
3. Add the 3/4 cup of evaporated milk (or heavy cream) to butter/sugar mixture, bring to a slight boil again, constantly stirring. After blended, remove from heat.
4. After removing pan from heat, stir in the vanilla.
5. Pour hot icing mixture into a large mixing bowl.
6. Now add the 4 cups of powdered sugar.
7. Using a handheld electric mixer, beat in the confectioner’s sugar until the icing is smooth and fluffy.
8. Timing is everything! The caramel icing will get stiffer as it cools, so ice your cake and if needed, add more cream by tablespoon increments). If your icing is too thin, add a bit more powdered sugar. You’ll get the feel for the perfect texture! Dipping your icing spatula into a glass of warm water is helpful for a smooth presentation.

AGAIN…MAKE SURE THE CAKE IS COMPLETELY COOL BEFORE ICING!

This cake is rich and especially good with a cup of coffee or glass of cold milk! I love to make it at Thanksgiving and Christmas…and really, any time! 🙂 

Blessings, 

GranJan-BlogSignature

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December 5, 2008 1:23 AM 5
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