Buffalo Chicken Dip

Check out this yummy Buffalo Chicken dip from

Tidy Mom. This would be a yummy dip

for my New Year's Eve party. I just might

have to make it.

Recipe and picture from Tidy Mom

3-4 cooked chicken breasts, shredded
8oz. Ranch dressing
2 -8 oz Cream Cheese, Softened
8 oz. Hot Sauce, or Wing Sauce
2 Cups Shredded Cheddar Cheese (save some to sprinkle on top)

Cook and shred chicken (I throw my chicken breast on a pan

and bake in the oven for about 30-40 mins at 350)
Mix ranch dressing, cream cheese ,sauce and 1 cup of

cheddar cheese until well blended.
Add chicken and mix by hand. Place in 8×8 square pan.
Sprinkle remaining cup of cheddar cheese on top. Bake at 350

for 30 mins.

Serve with tortilla chips!

What are you serving for New Year's Eve?

Holiday Wassail

1 qt. apple cider
1/2 c. orange juice
1 tsp. allspice
2 tbsp. lemon juice
1/2 tsp. ground cloves
1/2 c. sugar
1/4 tsp. nutmeg
2 tart med. apples thinly sliced
2 cinnamon sticks

In 3 qt. casserole dish place cider, allspice, cloves, nutmeg, cinnamon sticks, orange juice, lemon juice, sugar, and apples.

Microwave on high 15 to 18 minutes. Strain and serve. Makes 8-9 (1/2 c.) servings.

Recipe from Rosie Galbraith

BREAKFAST OVERNIGHT

1 lb. Jimmy dean hot sausage
4 slices of bread, cut into 1/2" cubes
6 to 8 eggs
2 cups milk
1 cup of shredded cheddar cheese
1/2 tsp. salt
1/2 tsp. dry mustard

Crumble sausage in a medium skillet, cook over medium heat
until brown, stirring occasionally. Spread bread cubes in a
buttered 12 X 8 X 2" baking dish top with sausage and cheese.
Combine eggs, milk, seasonings, beat well and pour over cheese,
cover and refrigerate overnight, Bake at 350 degrees for
30-40 minutes or until set.

This is one of our favorite breakfast casseroles we have
on Christmas morning.

Chocolate Chip Caramel Toffee Cheescake Bars

This recipe mixes the two things I love best, chocolate chip cookies and cheesecake- Yum!

2 pkgs. Betty Crocker chocolate chip cookie mix (1lb 1.5 oz bags)

1 cup butter

2 pkgs. softened cream cheese (8oz. each)

1/2 cup of sugar

2 Tbs. flour

1/2 cup of caramel ice cream topping

1 tsp. vanilla

1 egg

Heath toffee pieces

Mix cookie mix and butter by cutting in the butter with a pastry blender or fork until butter is completely incorporated. Grease bottom of 9x13 pan. Press 1/2 of cookie in bottom of pan and bake at 350 degrees for 8 minutes.

Mix remaining ingredients until smooth and layer over cooked cookies and crumble the remaining cookie mix on top. Bake for 35 minutes. Let cool for 30 minutes and refrigerate for at least 2 hours.

PEPPERMINT BARK

1 package(16 oz.) vanilla, flavored candy coating (almond bark)
1 cup crushed peppermint candy canes

Melt almond bark in microwave. Once it is melted
add crushed candy cane. Mix together. Pour mixture onto
wax paper-lined cookie sheet, spreading very thinly with
spatula. Place cookie sheet in freezer until the mixture
has hardened. Take out of freezer and crack bark into
small pieces. Remove from wax paper and store at room temperature.

Forgotten Cookies

Preheat oven to 350*. Cover 2 cookie sheets with foil sprayed with Pam. Beat the following two ingredients until thickened(about 5 minutes):

2/3 c. sugar
2 egg whites(room temperature)

Fold in:
1 c. chocolate chips
1 c. pecan pieces(optional)

Drop by spoonfuls onto pans and put in oven. Turn oven off and leave overnight or until cookies cool.

This recipe is probably the easiest cookie recipe ever! Simple and yummy. My kids really love them(mine don't like them with nuts so I leave the pecans out.)

Southwest Chicken Soup

2 boxes chicken broth
4 chicken breasts
1 can black beans
1 clove garlic chopped
1 can organza beans
1 can corn, drained
1 bunch green onions chopped
3/4 cup diced carrots
2 cans Mexican style stewed tomatoes

Brown chicken in skillet with olive oil. Season with
salt and add chopped garlic. Cover and cook thoroughly.
Once chicken is cooked chop chicken and add remaining
ingredients into a large pot. Simmer 1 1/2 hours.
Serve with shredded Mexican cheese.

Printable recipe