It has been way too long since my last post. Life has been busy. :) At the end of June, Chris and I bought our first home :) This summer has been spent moving, organizing, painting and making the house our own. It has been a lot of work and a lot of fun.
Last weekend was perhaps the most fun had in our new home so far. Chris and I hosted a Housewarming Party with 50 family and friends. It was a blast! Over a dozen kids running around certainly helps break in a new home! :)
Keeping with the theme of the blog...here are a few very simple appetizer recipes I made that everyone seemed to really enjoy. I look forward to posting many more delicious dishes created in my NEW, very own kitchen! :)
Buffalo Chicken Dip My Way...The Make Ahead Way
4 frozen boneless, skinless chicken breast
2 cloves minced garlic
salt and pepper (to taste)
1 8 oz. block cream cheese
8 oz. Hot Sauce
1 green onion, diced
shredded cheese blend (if desired)
Pre-heat oven to 375 degrees. Season frozen chicken breasts with garlic, salt and pepper. Wrap chicken in foil and place on baking sheet. Bake for 1 hour 45 minutes (or until chicken is no longer pink). Remove from oven and unwrap foil. Allow chicken to cool inside foil packet (leaving chicken in all of its juices). Shred chicken with a fork.
Place chicken (and broth from foil), cream cheese, hot sauce, and green onion in a bowl. Cover and refrigerate overnight.
Two hours before party begins, place mix in a slow cooker and warm. Stir occasionally. Sprinkle with shredded chese if desired.
This recipe is so easy since it can be made the day before and you don't need to thaw the chicken. You can easily make this the day you plan to enjoy it and place the mix directly in a slow cooker to heat. Serve with tortilla chips. Enjoy!
Bacon Blue Cheese Ball
10 slices bacon, cooked and crumbled
10 ounces sour cream
4 ounces blue cheese, crumbled
2 green onions, diced
1/2 cup pecans
Combine crumbled bacon, sour cream, blue cheese, and onion in a bowl and mix to combine. Spoon mixture on to a piece of wax paper and form into a ball. Refrigerate until ready to serve, at least 2 hours (I refrigerated mine overnight). Just before serving, roll cheese ball in pecans to coat. Serve with assorted crackers and veggies.
*This was great with the new Roast Tomato Triscuits. But just as yummy when I ate the left over with Ritz crackers the next day ;)
Strawberry Cream Cheese Fruit Dip (By Grandma Ruby)
1 8 ounce block cream cheese, softened
1 single serving container Yoplait Strawberry Yogurt
1/4 cup powdered sugar
1/4 cup milk (a little less-to get desired consistency)
Combine all ingredients in a bowl and mix with hand mixer. Refrigerate at least 2 hours before serving. Serve with assorted fruit. Great with apples, bananas, cantaloupe, strawberries, and grapes.
*I've found adding a splash of lemon juice makes the flavor more intense. Yum!