I would like to hear from Tracey from Smyrna Mills. Tracey sent us in a couple of her favorite recipes from her Grammy Irma a few months ago. It was brought to my attention that I may have mistakenly left out part of the recipe. Please accept my apologies, Tracey. Won’t you send it in again? Drop me an email. These recipes would be great to include in our Thanksgiving and Christmas lineup. Thank you in advance.
Well, we certainly have a great season nearly upon us. I can’t wait for the opportunity to cook for family and friends. The joy we get from spending time with them can’t be overstated. Try one of these for an event or maybe a football game. We also used to make dishes like this for movie night when our children were home. If you make these to take to a party, take a couple copies of the recipe in your bag. Someone will ask for it, I promise. Have a great week!
Hot Chicken Wing Dip
1 pound skinless boneless chicken breasts (can pick up a rotisserie
chicken and shred it)
8 ounce) packages cream cheese, softened
1 (12 ounce) bottle hot pepper sauce
1 (16 ounce) package shredded Cheddar cheese
1 (8 ounce) bottle ranch dressing
Directions: Preheat oven to 350 degrees F. Heat a nonstick skillet over medium heat. Add chicken breasts and cook until juices run clear, about 4 minutes per side. Remove to a cutting board to cool completely. Use a fork to shred the meat into strands.
Pour the ranch dressing, cream cheese, and wing sauce into a bowl and mix until combined. Add the shredded chicken and mix well. Spread the mixture into a 9×13 inch baking dish. Sprinkle the Cheddar cheese over top of the chicken mixture.
Bake in the preheated oven until the cheese is bubbling, about 10 minutes.
Hot Crab Dip
1 (4.5 ounce) can crabmeat, drained
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 1/2 cups grated Parmesan cheese
1 cup sour cream
4 cloves garlic, peeled and crushed (or to taste)
Direction: Preheat oven to 350 degrees F. In a small baking dish, mix the crabmeat, cream cheese, mayonnaise, Parmesan cheese, sour cream and garlic.
Bake uncovered in the preheated oven until bubbly and lightly browned, about 45 minutes.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
