Crock-pot Buffalo Chicken Dip

Jordan Smith from New Haven, WV shared this recipe that quickly went viral on Facebook last year.  This dip is sure to wow at your next tailgate party, pot luck or holiday gathering.

Ingredients

• 4 - large boneless chicken breasts boiled & shredded
• 1 - 16oz bottle ranch
• 1 - 14 oz bottle of Franks Red Hot
• 1 - 5 oz bottle of Frank’s Red Hot (19 oz total)
• 3 - 8 oz blocks of Philadelphia cream cheese
• 1 - 8 oz bag of shredded sharp cheddar
• 1 - 8 oz bag of shredded Monterey/Colby Jack

Add all ingredients to a crock pot for 90-120 mins on high.

Note: The additional 5oz bottle of Frank’s is optional, I just like a little extra kick so I used 19oz total instead of 14oz.

Crock-pot buffalo chicken dip. Good eatin! 🤘🏽 (4) large boneless chicken breasts boil & shredded (1) 16oz bottle...

Posted by Jordan Smith on Sunday, October 8, 2017

Lemon Cream Cheese Bars

Recipe Shared by Janet May

Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine.

Ingredients

• cooking spray
• 2 (8 ounce) packages refrigerated crescent roll dough, divided
• 2 lemons, zested and juiced, divided
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 2 tablespoons butter, melted
• 3 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F. Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
2. Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
3. Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
4. Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
5. Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

Death by Chocolate Zucchini Bread

INGREDIENTS

• 1/2 c. melted butter, plus more for brushing pan
• 1/2 c. cocoa powder, plus more for dusting pan
• 1 1/4 c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. kosher salt
• 1 c. sugar
• 1 egg plus 1 egg yolk
• 1 tsp. vanilla extract
• 2 c. grated zucchini (from 1 large or 2-3 small)
• 2/3 c. chocolate chips
• Flaky sea salt, for garnish

DIRECTIONS

1. Preheat oven to 350 degrees F. Butter and dust a loaf pan with cocoa powder.
2. In large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and salt.
3. In another large bowl, stir together sugar and egg and egg yolk until smooth, 1 minute. Add melted butter and vanilla extract and mix until smooth. Add zucchini, then add flour mixture in 3 additions. Fold in chocolate chips.
4. Transfer batter to prepared dish and bake 50 minutes.
5. Let cool slightly in pan, then transfer to a cooling rack. Sprinkle with flaky sea salt and serve.

Adolph's Hot Dog Sauce

15 years ago if you wanted a great hot dog in the Bend Area, you would stop at the end of the Pomeroy-Mason Bridge.  At the foot of the bridge, on the Pomeroy side, there was a small drive-in restaurant.  Many of us remember and miss Adolph's Dairy Valley.  Here's the recipe for their amazing hot dog sauce.

Ingredients

• 2 lbs Hamburger, browned
• 2 cups Water
• 2 cups Ketchup
• 1 tbs Worcester Sauce
• 5 tsp Chili Powder
• 1 tsp Granulated Garlic
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 tbs Dried Onion
• 1/2 cup Sugar (optional)

Directions

1. Brown beef with salt.
2. Add water, dry ingredients and Worcester Sauce.  Bring to a boil.
3. Once boiling, add ketchup, and turn down to simmer.
4. Simmer 1.5 hours, stir every 15 minutes, and skim off grease repeatedly.

Firecracker Grilled Salmon

These are salmon fillets in a tasty, tangy sauce with a little heat! Serve with a delicious salad for a refreshing, spicy meal.

Ingredients

• 8 (4 ounce) fillets salmon
• 1/2 cup peanut oil
• 4 tablespoons soy sauce
• 4 tablespoons balsamic vinegar
• 4 tablespoons green onions, chopped
• 3 teaspoons brown sugar
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground ginger
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon sesame oil
• 1/2 teaspoon salt

Directions

1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

English Tea Cucumber Sandwiches

A refreshing and delicious sandwich. Depending on the way you cut the bread, these can be made as appetizers or a simple lunch time sandwich.

Ingredients

• 1 cucumber, peeled and thinly sliced
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• 1 dash Worcestershire sauce
• 1 (1 pound) loaf sliced bread, crusts removed
• 1 pinch lemon pepper (optional)

Directions

1. Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
2. Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
3. Spread cream cheese mixture evenly on one side of each bread slice.
4. Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
5. Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.