We’re in the midst of being snowed in.  There’s a big snowstorm coming through.  We picked up supplies, and will make it to church on Sunday, but we’re spending Saturday in the house.  There’s a car race on Saturday night, and probably some snow shoveling before that. And there’s food.  We have plans for a fried potato and onion breakfast, and something scrumptious for lunch (don’t know what yet), and cooking for the church’s Superbowl party Sunday evening.  Bettie is making sloppy joes, and I’m making something based on this recipe. It was recommended by a co-worker, and I’m using it as a base instead of as a blueprint.

INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK’S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank’s RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

I’m doubling the recipe.  Two packages of Philly cream cheese (another one of those brand affiliation things), a bottle of Kroger bleu cheese dressing, a cup of Chi-chi’s medium salsa (I never met Frank, but I still miss the restaurant), Kraft mozzarella cheese (it’s a name brand, but it was also the cheapest), and Tyson chicken (as if the brand of chicken matters here – Tyson was cheaper).  Where the recipe indicates “crackers”, I’ve gone with Town House crackers and Tostito scoops.

The recipe is a basic “hot up the wet stuff and eat it with the dry stuff” one.  I’m making this Saturday, tweaking the recipe as needed, and nuking it Sunday evening at church.

Advertisements