Buffalo Chicken Dip

Buffalo Chicken Dip


2 large cans chicken, drained
2 (8 oz.) cream cheese, softened
1 sm. bottle hot sauce
1 – 8 oz. pkg. cheddar cheese

Heat oven to 350. Drain chicken. Add hot sauce and simmer over low heat. Add cream cheese and heat until melted. Put in 8 x 8 pan or glass dish. Top with cheddar cheese. Bake for 30 minutes. Serve with triscuits or similar cracker.

Peanut Butter Banana Bread

Peanut Butter Banana Bread


Bread:

1 ½ c. ripe bananas
1/3 cup sour cream
1/3 cup peanut butter
3 T. butter, melted
2 lg eggs
½ c. sugar
½ c. packed brown sugar
1 ½ c. flour
¾ tsp. baking soda
½ tsp. salt
½ tsp.cinnamon
1/8 tsp. allspice
2 T. chopped dry roasted peanuts

Glaze:
1/3 c. powdered sugar
1 T. milk
1 T. creamy peanut butter

Preheat oven to 350. Combine first 5 ingredients in a large bowl, beat at medium speed. Add sugars, beat until well blended.

Combine flour and next four ingredients in a small bowl. Add flour mixture to banana mixture, beat until just blended. Stir in nuts. Pour batter into 9 x 5 loaf pan coated with cooking spray. Bake at 350 for one hour and 5 minutes. Remove from oven cool 20 minutes on wire rack. Remove bread from pan, cool.

To prepare glaze, combine powdered sugar, milk and one tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread. Yield: 16 servings.

Peach Cobbler

1/2 c. sugar
1 T. cornstarch
1/4 tsp. cinnamon
4 cups sliced peaches
1 tsp. lemon juice
3 T. shortening
1 c. flour
1 T. sugar
1 1/2 tsp. baking powder
1/2 tsp.salt
1/2 c.milk

Heat oven to 400.  Mix 1/2 c. sugar, cornstarch and cinnamon in a 2 qt. saucepan.  Stir in peaches and lemon juice.  Cook, stirring constantly until mixture thickens and boils.  Boil and stir one minute.  Pour mixture into small casserole dish ( 8 x 8).  Mix flour, sugar, baking  powder and salt in a bowl.  Cut in shortening until mixture resembles fine crumbs.  Stir in milk.  Drop dough by tablespoons onto peach mixture.  Bake until top is golden brown, 25-30 minutes.  Serve warm with cool whip or vanilla ice cream.  Serves 6-8.

Blueberry Cheesecake Tart

Blueberry Cheesecake Tart

Crust:

½ cup powdered sugar
1 ½ cups all-purpose flour
¾ cup butter, softened
½ cup finely chopped pecans

Filling:

6 oz. cream cheese, at room temperature
1 cup powdered sugar
1 cup heavy cream
¼ cup sugar
1 (21-ounce) can blueberry pie filing
Cool whip, or whipped topping
Fresh blueberries for garnish

Crust: Preheat oven to 350.

Combine powdered sugar, flour and butter in the bowl of a food processor, processing until mixture forms a ball (or you can combine dough by hand if desired. Food processor works much better!) With your fingers, press dough into a 12 inch tart pan with a removable bottom, taking care to push crust into indentations in the pan. Pat nuts onto crust. Bake for 10-12 minutes or until very lightly browned. Let cool completely before filling.

Filling: In a large mixing bowl with a hand mixer, beat the cream cheese with the powdered sugar. In a separate mixing bowl with a hand mixer, beat the heavy cream with the sugar until it forms soft peaks. Fold the whipped cream into the cream cheese mixture. Spoon this mixture into the cooled pie shell. Top with blueberry pie filling. Refrigerate until well chilled, at least 2 hours. Serve with cool whip and a few fresh blueberries for a garnish.

Layered Veggie Tortellini Salad

With its cheesy dressing, this layered pasta salad goes perfectly with grilled meats!

1 pkg (16 oz). forzen cheese tortellini

2 c. fresh broccoli florets

2 c. cherry tomatoes, quartered

2 celery ribs, finely chopped

1 can (2.5 oz) sliced ripe olives, drained

1 c. shredded cheddar cheese

Dressing:

3/4 c. mayonnaise

3 T. grated parmesan cheese

2 T. lemon juice

2 T. heavy whipping cream

1 tsp. dried thyme

Cook tortellini according to package directions, drain and rinse in cold water.  In a large 2 1/2 quart glass salad bowl, layer the tortellini, broccoli, tomatoes, celery, olives, and cheese. 

In a small bowl, combine the dressing ingredients; spoon over salad.  Cover and refrigerate until serving.

Paul Bunyan Burgers

This is a great recipe and the topping is soooo good!

Paul Bunyan Burgers

6 bacon strips, diced
1 cup sliced fresh mushrooms
1 large onion, sliced thin
1 egg, lightly beaten
1 T. worchestershire sauce
½ tsp. seasoned salt
½ tsp. salt
½ tsp pepper
½ tsp. prepared horseradish
1 pound ground beef
Hamburger buns

In a large skillet, cook bacon until crisp, remove to paper towels to drain. In the drippings, sauté mushrooms and onion until tender. Transfer to a large bowl, add bacon.

In another bowl, combine the egg, worchestershire sauce, seasoned salt, salt, pepper and horseradish; sprinkle beef over the mixture and mix well. Shape into 4-6 patties, depending on how big you want your burger. Grill, top with American cheese, and add bacon mixture on top of that. ( I left the bacon strips whole and added the sliced onions to that. I didn’t have mushrooms, and they were still fantastic!)

Alternate method:

Form into 6 patties. Divide bacon mixture and put on top of three patties. Top with a slice of American cheese, folding in corners. Top with another burger and seal edges very well. This is what makes the Paul Bunyan burger, but I thought they would be too big so I improvised a little..

Taco Burgers - A delicious alternative to a plain burger!

Taco Burgers

1 cup finely chopped crushed corn chips
1 envelope taco seasoning
1 tablespoon dried minced onion
1 egg, lightly beaten
1 ½ lbs. ground beef
6 slices cheddar or American cheese
Hamburger buns
Shredded lettuce/tomato slices
Salsa

In a large bowl, combine the corn chips, taco seasoning, onion and egg. Crumble beef over mixture and mix well. Shape into 6 patties. Broil or grill until a meat thermometer reads 160 and juices run clear (or until desired doneness).

Top each burger with a cheese slice, cook just until melted. Serve on buns with shredded lettuce and salsa.

* I didn’t have corn chips on hand but had tortilla chips so I used those instead. Worked out well!