Hot ‘n’ Spicy Buffalo Chicken Salad

Ingredients:

• 1/4 cup crumbled blue cheese
• 1/2 cup Ranch-style salad dressing
• 3 large skinless, boneless chicken breast halves – cut into 1 inch cubes
• salt and pepper
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 1/4 cup Louisiana-style hot sauce
• 1 tablespoon salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
• 2 heads romaine lettuce, chopped

Preparation:

1. In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.
2. Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.
3. Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.

Brownie Recipe

Ingredients:

•  1 cup (2 sticks) butter or margarine, melted
• 2 cup sugar
• 2 teaspoon vanilla extract
• 4 eggs
• 1 cup all-purpose flour
• 2/3 cup Cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Preparation:

Heat oven to 350°F.

Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.

Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare Frosting; spread over brownies. Cut into squares.

Frosting:

Ingredients:

• 3 tablespoons butter or margarine, softened
• 3 tablespoons Cocoa
• 1 tablespoon light corn syrup or honey
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 to 2 tablespoons milk

Preparation:
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency.

Mexican Dip

Ingredients

• 2 teaspoons olive oil
  1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15.5-ounce) can black beans
  1 tablespoon minced chipotle pepper in adobo
• 4 tablespoons lime juice
  1/4 teaspoon ground cumin
• 1 tablespoon water
• 1/2 teaspoon salt
• 2 cups corn kernels (10-ounce box frozen corn)
• 1/4 cup chopped cilantro leaves
• 2 ripe avocados
• 4 medium tomatoes, seeded and diced (about 2 cups)
• 1/4 cup thinly sliced scallion
• 1 tablespoon finely diced jalapeno pepper, optional
• 3/4 cup shredded extra-sharp Cheddar

Directions

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

Super Bowl of Chili

Prep Time: Approx 45 minutes
Serves 8

Ingredients:

• 1 lb Ground Beef or Ground Chuck
• 2 14.5 oz cans diced tomatoes
• 1 cup chopped onions
• 3 garlic cloves
• 1 chopped green pepper
• 3 Tbsp butter
• 1 tsp salt
• 1 Tbsp Chili Powder
• 1/2 tsp black pepper
• 4 cups tomato juice
• 1 14.5 oz can chili beans
• 1 14.5 oz can kidney beans
• 1 hot sauce
• 1 8 oz pkg of shredded cheddar cheese
• 1 pkg oyster crackers

Preparation:
Brown ground beef / drain. Sauté onions, green pepper, garlic, in butter.

In a medium stew pot add ground beef, onions, green pepper, garlic, diced tomatoes, chili beans, kidney beans, and tomato juice. Simmer for 25 minutes, stirring frequently.

Add chili powder, black pepper, hot sauce, and 4 oz of shredded cheese. Simmer additional 10 minutes.

Allow to cool 2-5 minutes and serve. Top with remaining shredded cheese.