1 can chicken (10 oz)
1 block cream cheese (8 oz), softened
1/2 cup Ranch dressing
1/2 cup Frank's Hot Sauce or buffalo sauce
2 cups shredded cheese
Mix all ingredients together. Bake at 350 until bubbly or put in crockpot. Stir frequently until well mixed. Serve with tortilla chips, crackers, and/or celery sticks. Doubles great for a crowd!
January 14, 2012
January 9, 2012
Popcorn Salad
2/3 cup sugar
1 tsp. vinegar
2 cups mayonnaise
2 cups finely chopped celery
1 can water chestnuts, drained and finely chopped
1/2 cup thinly sliced green onions
1/2 - 1 cup real bacon bits (or cooked bacon crumbled)
1 cup shredded cheddar cheese
12 cups popped popcorn (NOT microwave!)
Mix sugar, vinegar and mayonnaise in a large bowl. Add the celery, chestnuts, onions, bacon bits, and cheese. Refrigerate until time to serve. Right before serving, stir in the popcorn.
From Heather Drossart
Grasshopper Fudge Cake
Grasshopper Fudge Cake
1 box white cake mix, plus: water, vegetable oil and egg whites called for on cake mix box
2 teaspoons mint extract
Green food color
1 jar large hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
Thin rectangular crème de menthe chocolate candies (aka Andes), unwrapped and cut into pieces, if desired
Heat oven to 350°F. Spray 13x9-inch pan with baking spray. Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3-4 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan. Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan; repeat cutting for swirled design. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, and 4-5 drops green food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces, if desired. Store covered in refrigerator.
1 box white cake mix, plus: water, vegetable oil and egg whites called for on cake mix box
2 teaspoons mint extract
Green food color
1 jar large hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
Thin rectangular crème de menthe chocolate candies (aka Andes), unwrapped and cut into pieces, if desired
Heat oven to 350°F. Spray 13x9-inch pan with baking spray. Make cake batter as directed on box, adding 1 1/2 teaspoons of the mint extract with the water. Reserve 1 cup batter. Stir 3-4 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan. Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan; repeat cutting for swirled design. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour. Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon mint extract, and 4-5 drops green food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces, if desired. Store covered in refrigerator.
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