Ham and Cheese Pretzel Bites

For those reader’s that haven’t given up on me, thanks for being so patient. We spent a week on a cruise vacation and returned back to winter and snow in New York. I keep thinking now that I’m no longer in school, things will calm down some, but I haven’t been able to nail down a routine and get back to blogging. While I still can’t promise a ton of posts, I am doing my best to test out new recipes in the kitchen and hope to be able to share some with you soon.

After trying homemade pretzel bites back in October, I’ve been wanting more! This time I tried another variation… pretzels filled with ham and cheese. The pretzels were just as addicting. Soft dough filled with gooey cheese and ham. I opted to serve the pretzels plain, but if I had a good recipe for a cheese sauce, it would have been even better.

Ham and Cheese Pretzel Bites

For the Dough:

1 1/2 teaspoon instant yeast

2 tablespoons light brown sugar

1/4 cup warm water

1 cup warm milk

2 1/2 to 3 cups all-purpose flour

For the Filling:

1'/2 cup small diced ham

1/2 cup shredded sharp cheddar cheese

To Finish:

6 cups water

4 teaspoons baking soda

4 tablespoons unsalted butter, melted

Kosher salt (or pretzel salt), for topping

To Make the Dough:

Combine yeast, brown sugar, water, milk, and 2 1/2 cups of flour in the bowl of a stand mixer fitted with the paddle attachment. Mix until a dough has formed into a ball. Switch to the dough hook and knead on low speed until soft, elastic dough forms. Add the remaining 1/2 cup of flour, 1 to 2 tablespoons at a time until the dough is tacky but not sticky.

Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place, until the dough has doubled in size and bubbles on the surface, about 1 1/2 to 2 hours.

To Finish:

Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Stretch or roll one piece of the dough into a 12 x 4 inch rectangle. Sprinkle some of the diced ham and the shredded cheese over one third of the dough closest to an edge, lengthwise. Roll up tightly, filling edge first, so that the filling is tightly sealed inside. Slice the log into 12 pieces and transfer to a baking sheet lined with parchment paper or a silicone baking mat. Repeat with the remaining three portions of dough, and the remaining filling.

Preheat oven to 400 degrees. Bring the six cups of water to a boil in a large pot. Add the baking soda and reduce the heat to a gentle simmer. Boil the pretzels in batches, cooking for about 20 seconds and turning once. They should be slightly puffed. Use a slotted spoon or skimmer to transfer them back to the baking sheet.

Bake until puffed and golden brown, about 15 minutes. Brush the warm pretzel bites with the melted butter and sprinkle with kosher salt.

Source: Annie’s Eats, originally from Gourmet, October 2009

One Year Ago Today: Peanut Butter Whoopie Pies

Chicken Enchilada Dip Roll-ups

Sometimes I feel that wraps/roll-ups are a bit underrated. I always seem to over look them when browsing for things to make. They may not carry the “wow” factor, but they always turn out really good and have the added bonus of being quick to make and usually something that can be made ahead of time. This appetizer is served cold and packs all the flavor of a chicken enchilada.  The original recipe calls for a southwest flavored rotisserie chicken, which I’m sure would add even more flavor, but I decided to use regular chicken breast since I already had some at home. I was also a little disappointed I couldn’t find the jalapeno cheddar tortillas because that would have also added an extra punch of flavor, but overall the rollups turned out great and would definitely make a great appetizer for a crowd.

Chicken Enchilada Roll-ups

2 (8 oz) packages cream cheese, softened

1 1/3 cup shredded Mexican blend cheese

1 teaspoon garlic, finely minced

1 1/2 tablespoons chili powder

1 teaspoon cumin

cayenne pepper to taste

salt to taste

2 chicken breast, cooked and shredded

1/2 bunch cilantro, chopped

4 green onions, chopped

1 can Rotel tomatoes, drained

1 package jalapeno cheddar tortillas (I couldn’t find these, so I just used regular tortillas)

Mix cheeses together until well blended. Add garlic, chili powder, cumin, cayenne, salt, chicken, cilantro, green onions, and rotel tomatoes. Mix well.

Divide filling out between eight or nine tortillas. Place one heaping spoonful on each tortilla. Spread to edges using a metal spatula. Tightly roll tortillas and refrigerate for at least one hour.

Remove rollups and cut off ends with no filling. Slice each rollup into six pieces each. Serve immediately or refrigerate until needed.

Source: Cooking This and That

Spicy Sausage Dip

Can you believe it is March already? I am ready for Spring weather, so I am looking forward to some changing temperatures! Thank you for sticking with me through my break. I am happy to say that I have successfully completed my thesis and will be graduating with my MBA in May of this year! I really did take the time off and tried to stay out of the kitchen as much as possible, so I don’t have many new recipes to share, but I did have a few saved up. This recipe is one that actually made an appearance on New Year’s Eve and happened to be the favorite appetizer of the evening. This was a nice change to the normal queso dip usually served. Loaded with cream cheese, chorizo sausage, and rotel tomatoes the dip has a creamy and spicy kick. The heat can be controlled by using a milder sausage and/or less hot sauce. The dip can be served with crackers, bread, or tortilla chips. This makes the perfect appetizer for game day and is sure to please the men in your life!

Spicy Sausage Dip

16 oz package pork sausage

1 can diced tomatoes with mild green chilies, undrained (I used Rotel)

2 (8 oz) packages of cream cheese, room temperature

hot sauce to taste (such as Sriracha or tobasco)

Cook the sausage in a skillet over medium heat until evenly browned and no longer pink. Drain. Reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. Cook just until heated through. Serve warm.

Source: My Baking Addiction

Spinach Artichoke Dip

Growing up there was a certain restaurant that my family loved to eat at. We would always have a somewhat “heated” discussion about whether to order their queso appetizer (my favorite) or their spinach artichoke appetizer (my brother’s favorite). At any other resultant I would have been happy to have spinach artichoke dip, after all, it is probably the only way to get me to eat spinach or artichokes! This recipe is super quick and easy. I served several appetizers on New Years Eve and I was happy to have an appetizer that required no baking and virtually no cooking time. The dip can be served with chips, or my personal preference, with breadsticks. It is creamy with a hint of spice with the red pepper flakes. For those that prefer a more baked dip, you can sprinkle more parmesan cheese on top and place under the broiler until brown and bubbly.

Spinach Artichoke Dip

1 cup thawed, chopped frozen spinach

1 1/2 cups thawed, chopped frozen artichoke hearts

6 oz cream cheese

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup Parmesan cheese

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Source: Food Network/Alton-Brown

One Year Ago Today: Chicken and Mushroom Pockets

Football Fridays: Buffalo Chicken Bites

 

I’ve been waiting to make this appetizer since the start of college football season and never quite got around to it. I seem to enjoy buffalo chicken dips and bites over actual chicken wings. I suppose it has something to do with the messiness usually present with buffalo wings. The bites reminded me a lot of the Buffalo Chicken Dip previously posted. Cornflakes are coated on the outside of the bites to provide some crunch; all that is left is a quick dunk it some ranch or bleu cheese. This was the perfect snack to enjoy during weekend football games. To cut down on prep time, the bites can be made and placed in the refrigerator until ready to bake.

I hope everyone has a great weekend…only a few days left before Thanksgiving!

Buffalo Chicken Bites

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3 cups cooked chicken, shredded

1/4 to 1/2 cup hot sauce (adjust to your level of heat)

3 1/2 oz cream cheese, softened

1 3/4 cup cheddar cheese, shredded

1/4 cup green onion, diced

1 cup all purpose flour

4 eggs, lightly beaten

3 to 4 cups cornflakes cereal, crush (I used Special K)

Ranch (or bleu cheese) dressing

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

In a large bowl, mix together the chicken, cream cheese, and hot sauce until combined. Stir in the cheddar cheese and green onions. Using a small cookie scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate until ready to dip.

In three separate bowls, set out the flour, eggs, and cornflakes. Dip each ball into the flour, then egg, then cornflakes. Place on the parchment lined baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

Source: Pennies on a Platter, originally from The Food Network

One Year Ago Today: Sausage and Peppers

Football Fridays: Spiced Pumpkin Dip

 

My family loves ginger snaps and pumpkin, so the thought of both of them together sold me on this dip. Our football Saturday was a little rough last weekend. I tend to head right for the food when games start going down hill..so this dip became my comfort food this past weekend. I don’t know if the dip complimented the ginger snaps or if the ginger snaps complimented the dip, but together they matched up well. The dip had all the flavors associated with pumpkin, with the added benefit of cream cheese and powdered sugar! The recipe yielded enough dip that we ran out of ginger snaps first…so next time I will make sure to buy two bags of gingersnaps, just in case!

Spiced Pumpkin Dip

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1/2 cup canned pumpkin puree

8 oz package cream cheese, softened

2 cups powdered sugar

2 teaspoons pumpkin pie spice

In a large mixing bowl, combine canned pumpkin, cream cheese, powdered sugar, and pumpkin pie spice. Mix well. Serve with ginger snaps.

Source: Annie’s Eats, originally from The Fresh Market

One Year Ago Today: Sloppy Joes

Football Fridays: Pretzel Bites

 

I have been wanting to make pretzels for a long time, but was a little intimidated. When a saw a recipe for making pretzel bites, I thought that sounded a little simpler to attempt! Not only was my first attempt a success, it was also hard to practice self-control! I made the bites on Friday night, knowing that I would be in class for most of the day on Saturday. In doing so, the pretzels sampled right out of the oven were addicting. On Saturday, after warming them a bit in the oven, they were still good, but the salt had somewhat set in the pretzels and they weren’t quite the same. So my advise is, if you have the time, make and serve immediately! I also only had kosher salt on hand. I thought that would be course enough, the salty flavor was there, but it turns out that you can’t even see it on the pretzels. I will have to do some searching around for a courser salt to use next time.

Happy Friday and enjoy some game day food!!

Pretzel Bites

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1 package (1/4 oz) active dry yeast (or instant yeast)

2 tablespoons plus 1 teaspoon packed brown sugar, divided

1/4 cup warm water (110 to 155 degrees)

1 cup warm milk ( 110 to 115 degrees)

2 1/2 to 3 cup flour

6 cups water

4 teaspoons baking soda

4 tablespoons unsalted butter, melted

1 to 2 tablespoons course salt

Combine yeast, 1 teaspoon brown sugar, and warm water in a large bowl. Set aside until foamy, 5 to 8 minutes. (If using instant yeast, you can skip this step and just add it to the flour). In another bowl, stir together the remaining 2 tablespoons brown sugar and warm milk until dissolved.

Add 2 1/2 cups flour and milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly surface and gently knead a few times, forming a smooth ball.

Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.

Turn out dough onto a lightly floured surface. Divide into four equal pieces. Lightly dust your hands with flour. Roll one of the four sections into a 12 inch rope. Cut into 12, 1 1/2 inch pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of the dough.

Let rest, uncovered, at room temperature for 30 minutes. (If using instant yeast, skip this step).

Preheat oven to 400 degrees.

Bring six cups of water to a boil. Add the baking soda and reduce the heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.

Bake until puffed and golden-brown, about 15 minutes.

Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm or at room temperature.

Source: Pennies on a Platter, originally from Gourmet

One Year Ago Today: Maui Zaui Pizza

Football Fridays: Aloha Meatballs

I’ve decided to designate Friday’s as Football Fridays, featuring recipes perfect for tailgating and munching on all day while enjoying some football! This is yet another year when I am stuck in class from 9 to 5 on Saturdays, missing some of the best college football games of the season. I am happy to say that I am only 12 weeks out from being done with classes, but until then I’m counting on good food to get me through!! Consider this my amuse-bouche for game day football. One pineapple and one meatball served on a toothpick provides the perfect one-bite appetizer. The sauce itself  is similar to a teriyaki with just the right amount of sweetness. The pineapple gives the meatball the perfect jolt of flavor. To keep the meatballs warm, I like to place in a Crockpot on warm, so that they can be enjoyed all day long…or until they are gone!!

Aloha Meatballs

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1 1/2 lb. lean ground beef

2/3 cup saltine cracker crumbs

1/4 cup onion, finely chopped

1/4 cup milk

1 large egg, lightly beaten

1 1/2 teaspoon salt

1/5 teaspoon ground ginger

20 oz. can of pineapple chunks, juices reserved

1/2 cup brown sugar, packed

1/3 cup apple cider vinegar

2 tablespoons cornstarch

1 tablespoon soy sauce

Preheat oven to 350 degrees.

Combine ground beef, saltine cracker crumbs, onion, milk, egg, salt, and ginger in a large bowl. Mix well. Shape beef mixture into rounded tablespoons (I used my cookie scoop).

Bake meatballs on a foil-lined pan for 15 minutes.

While meatballs are cooking, drain pineapple, reserving 3/4 cup of juice. Combine reserved juice, brown sugar, vinegar, cornstarch, and soy sauce in a small mixing bowl and mix well.

Pour the juice mixture into a skillet and cook over medium heat, stirring constantly until thickened, about 10 minutes.

Add the cooked meatballs and pineapple chunks to the juice mixture, stirring occasionally until heated through.

Source: TheBrookshireFam

One Year Ago Today: Shrimp Po’ Boys

Fried Green Tomatoes with a Creole Remoulade

To say that my husband has been asking me to make fried green tomatoes would be an understatement…it’s been more like begging, Green tomatoes are hard to come by here in NY. I haven’t been able to find any at all. Luckily, Michael’s co-worker was nice enough to share some of her tomatoes with us. Whenever my husband and I visit locations in the South, we always make sure to order fried green tomatoes as an appetizer. We have tried several variations. Most restaurants serve them with some sort of remoulade sauce. The cornmeal batter keeps the breading nice and light. The remoulade adds just the right amount of kick to accompany the tomatoes. I think its safe to say I have fulfilled my husband’s appetite for fried green tomatoes for now! I suppose we will have to expand our garden next year so that we can plant more tomatoes!

Fried Green Tomatoes

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2 green tomatoes (sliced 1/4 inch thick)

salt and pepper to taste

1/4 cup all-purpose flour

1 egg, lightly beaten

1/4 cup corn meal

oil for frying

Season the tomato slices with salt and pepper. Dredge the tomato slices in flour, then egg, then corn meal. Fry the tomato slices in oil until golden brown on both sides, about 1 to 2 minutes per side.

Remoulade Sauce

1/4 cup mayonnaise

1 tablespoon Creole mustard

1 tablespoon ketchup

1 teaspoon horseradish

1 small glove garlic

1 tablespoon lemon juice

1 green onion, chopped

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

hot sauce to taste

Blend everything in a food processor until smooth.

Source adapted from: Closet Cooking

One Year Ago Today: A Coffee Lover’s Cookie

Chicken Empanadas

I might have shared with you before my love for Tex-Mex. Some of my favorite restaurants are back home in Oklahoma, where the chips, salsa, queso, and homemade tortillas are freely flowing. It is hard to describe why I love the food so much, but there is just nothing like it! The only close alternative to Tex-Mex here is On the Border; sad, but true. The problem is that On the Border happens to be in Jersey, so even that has become a “special occasion” place. When I need a little jolt of Mexican inspired food, I go for empanadas. Empanadas are a quick solution for an easy fix. Typically empanadas have a flaky, pastry outside with meat and melted cheese tucked away inside. They make a great appetizer, but could also pass for a meal. I prefer to use chicken, but you could easily substitute for ground beef. They would also be great served with the homemade salsa I shared with you last week.

Chicken Empanadas

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3 cups cooked chicken, chopped

8 oz Colby and Monterey Jack cheese, shredded

4 oz cream cheese, softened

1/4 cup red bell pepper, chopped

1 jalapeno, seeded and chopped

1 tablespoon cumin

1 1/2 teaspoons salt

1/2 teaspoon pepper

15 oz package  refrigerated pie crust

water (for assembly)

Preheat oven to 400 degrees.

Lightly grease a baking sheet. In a large bowl, combine chicken, Colby and Monterey Jack cheese, cream cheese, red bell pepper, jalapeno, cumin, salt, and pepper. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15 inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crust, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of curst with water. Please 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over filling, pressing the edges with a fork to seal. Repeat with remaining rounds and chicken mixture. Place empanadas on prepared baking sheet. Bake for 15 minutes.

Source: www.foodnetwork.com/paula-deen

Restaurant Style Salsa

In my book there are two different types of salsa. Type A salsa focuses more on the tomato. The tomato flavors are more apparent, the flavor is mild, and the consistency is a wee bit runny from the juice of the tomatoes. Type B salsa is more focused on spice. The tomato flavor is there, but more muted, with lots of spice and a thicker sauce. My husband makes a really good ‘type B” salsa, but I'm always up for trying a new version. I think this particular salsa recipe fits more in the "type A" category. I found the flavors to be really good, but the spice level was missing a bit. I doctored it up to my liking, but the man of the house still thought it could use more spice. I left the originally recipe below because salsa should be made according to your own preferences. If it needs more spice, add in some more black pepper and/or jalapeños until its right for you! With that said, this is still a great salsa recipe - as the name indicates "restaurant" quality and definitely better than any kind from a jar!

Restaurant Style Salsa

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28 oz canned whole tomatoes with juice

2 (10 oz) cans Rotel (diced tomatoes and green chilies)

1/4 cup onion, chopped

1 clove garlic, minced

1 jalapeno, quartered and thinly sliced

1/4 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon cumin

1/2 cup cilantro

juice of 1/2 a lime

Combine whole tomatoes, Rotel tomatoes, onion, jalapeno, garlic, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until desired consistency, about 10 to 15 pulses. Test seasonings and adjust as needed.

Refrigerate salsa for at least one hour. Serve with tortilla chips.

Source: Pioneer Woman

Garlic and Brie Dip

This is one of the recipes from the baby shower menu I chose to share with you this week. The dip is smooth and creamy, filled with some of my favorites: roasted garlic, brie, and cream cheese. One thing I love about this dip is I would honestly rather enjoy it with vegetables like asparagus and zucchini  as opposed to other dips that are perfect with a potato chip! Crackers also go really nice with it. I love the idea of serving the dip straight from an artichoke! How cute is that?!? The hardest part for me was making a straight cut at the stem off the artichoke, mine was a little tilted, but not enough for the dip to fall out!

Cold Garlic and Brie Dip

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2 heads garlic

1 tablespoon olive oil

8 oz package cream cheese, softened

1 cup sour cream

5 oz package crème de Brie

1 tablespoon Worcestershire sauce

2 teaspoons lemon zest

1 teaspoon kosher salt

1 fresh artichoke – for presentation

Blanched asparagus and zucchini, crackers for serving

Preheat oven to 400 degrees.

Remove white papery skin from garlic heads (do not peel or separate cloves). Cut off top 1/4 inch of heads to expose cloves, leaving root ends intact. Place garlic heads, cut sides up, on a 6-inch square of heavy-duty aluminum foil. Drizzle each evenly with olive oil. Bring corners of foil up and over garlic, sealing tightly. Bake for 45 minutes, or until garlic is soft. Remove foil. Squeeze garlic to extract pulp; discard skins.

In the work bowl of a food processor, combine garlic pulp, cream cheese, sour cream, crème de Brie, Worcestershire, zest, and salt. Process until mixture is smooth. Cover, and chill for at least 4 hours.

If using an artichoke for presentation, trim stem of the artichoke so bottom is level. Cut out center core of artichoke. Spread outer leaves apart and place  a small bowl in center of leaves. Spoon dip into bowl. Serve with asparagus, zucchini, and crackers, if desired.

Source: Cooking with Paula Deen, May/June 2009

Chicken and Mushroom Pockets

I have been waiting for the right occasion to try this recipe. On many weekends around our place, we snack around all day instead of cooking meals, especially during college football season. Since I now have class on Saturdays I haven't been able to indulge in our typical spread of food. A couple weeks ago I decided to make a snack and thought these would be the perfect little bite. Typically, I don't enjoy mushroom in things, but my Big Girl taste buds can now handle them, plus you can almost guarantee that I will like anything wrapped up in a croissant or other buttery roll and this recipe was no exception. The pocket is filled with the perfect amount of seasoning to compliment the chicken and mushrooms and every bite has the creaminess from the cream cheese mixture. Football season may be drawing to a close, but I will definitely be making these again.

Chicken and Mushroom Pockets

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2 tablespoons butter

1 (8oz) package sliced fresh mushrooms

1/2 cup minced green onion

2 cloves garlic, minced

1 1/2 cups finely chopped cooked chicken

1 (8oz) package cream cheese, softened

1 (5oz) package shredded Parmesan cheese

1/2 teaspoon ground black pepper

3 (8oz) cans un-perforated crescent roll dough

In a large skillet, melt butter oven medium heat. Add mushrooms, onion, and garlic; cook for 6 to 7 minutes, or until mushrooms are tender. Reduce heat to low; add chicken and cream cheese, stirring until cream cheese is melted and smooth. Remove from heat, and stir in cheese and pepper. Let mixture cool for 20 minutes.

Preheat oven to 375. Line baking sheets with parchment paper.

On a clean flat surface, unroll 1 can dough. Cut dough lengthwise into 3 equal parts; cut dough crosswise into 5 equal parts, making 15 squares. Spoon about 1 tablespoons filling onto center of each square. Pull up corners of dough over filling, pressing dough together gently to seal. Repeat procedure with remaining dough and filling. Place of prepared baking sheets. Bake for 10 to 12 minutes, or until golden brown. Serve immediately.

Note: Be sure to use un-perforated crescent roll dough.

Source adapted from: Cooking with Paula Deen, May/June 2009

Meatball Sliders

These cute little sliders are the perfect appetizer for a day full of College football. They are also great for a game night with friends, which is exactly what I made these for. They are the perfect bite, filled with both sweet and spicy flavors. While the meatballs on their own are good, the flavor of the relish adds a spicy element that keeps you coming back for more. This is an easy dish to put together and can even be made in advance if you are short on time.

Monster Meatball Sandwiches

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32 bite-size frozen meatballs

1 (9 oz) jar mango chutney

1 cup chicken broth

16 fresh dinner rolls or slider rolls

1 (16 oz) jar hot diced cherry peppers or other sandwich relish

Stir together the frozen meatballs, mango chutney, and chicken broth in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 25 to 30 minutes.

Cut rolls vertically through top, cutting to but not through bottom. Place 2 meatballs in each roll. Top with desired amount of relish.


Source adapted from: www.MyRecipes.com

Buffalo Chicken Dip

Buffalo chicken wings are one of those comfort foods that I love to have, but they are so messy to eat. This dip has the perfect flavor of buffalo wings, but in the convenience of a dip. Let chips or celery sticks do the messy part while you take in the this spicy buffalo chicken hands free! If that’s not enough to convince you, this recipe is also straight from the Crockpot.  Throw all the ingredients in the pot and in about 3 hours you have the next best thing to actual chicken wings… perfect for those lazy football Saturdays!!

Buffalo Chicken – Cheese Dip

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1 tablespoon vegetable oil

1 onion, chopped

3 cups shredded cooked chicken

3/4 to 1 cup hot sauce (I used Frank’s)

1 (8 oz) package cream cheese, softened

2 cups shredded Cheddar cheese, divided

Celery sticks and/or Tortilla chips

Heat oil in a non stick skillet over medium-high heat. Add onion, and cook 4 minutes or until onion is tender.

Combine onion, chicken, hot sauce, cream cheese, and 1 cup Cheddar cheese in a 2 or 3 quart slow cooker.

Cover and cook on low 2 1/2 hours. Remove lid, sprinkle top with remaining 1 cup cheddar cheese. Cover and cook on low 30 more minutes or until cheese melts. Serve with celery sticks or tortilla chips.


Source: Southern Living Slow Cooker Cookbook, 2006