Buffalo Chicken Dip

I got the idea for this recipe from my friend Kristine who also loves to cook and bake. It is like eating a hot wing, but in dip form. I've made several different variations of the recipe. Sometimes I use more of one type of cheese and less of another. You really can't go wrong. One of my friends (and followers!), Nate, made this for a cook-off at work and it took top prize! So, I guess I should start calling it "Award-Winning"!

Buffalo Chicken Dip

INGREDIENTS:

2 Chicken Breasts, boiled, then shredded (about 2-3 cups shredded)
1/2 cup FRANK'S® REDHOT® Sauce (for more heat, use 3/4 cup)
2, 8 oz. pkgs. cream cheese, softened1/2 cup blue cheese salad dressing
1 cup shredded cheddar cheese

DIRECTIONS:

In a large skillet on medium heat, combine shredded chicken and Franks REDHOT. Mix in cream cheese until combined. Stir in blue cheese. Then mix in half of the cheddar cheese until smooth.

Transfer mixture to a serving dish. Sprinkle with remaining cheddar cheese.

Serve with Scoops Tortilla Chips or celery.

Enjoy!!!

Rack of Lamb

For our first anniversary, I made Craig rack of lamb which he has been begging me to make forever. Neither of us knew if we really liked rack of lamb having never had it before. I found an Ina Garten recipe for Lamb Persillade and took a chance. It really was amazing and worth every penny. Happy anniversary Craig :-)

 http://www.foodnetwork.com/recipes/ina-garten/rack-of-lamb-persillade-recipe/index.html