As promised, here are the recipes from last night’s super bowl party! Enjoy
 
Buffalo Dip
Ingredients:
Rotisserie chicken
Few stalks of celery finely chopped
2 bricks of cream cheese
1 cup Frank’s Hot Wing Sauce
1 cup Ranch dressing
Shredded cheddar cheese


Directions:
-Preheat over to 350 degrees
-Buy a rotisserie chicken and shred up the white meat
-While still warm, mix the shredded chicken with 2 bricks of cream cheese and a few stalks of finely chopped celery
-Add one cup of ranch dressing (or blue cheese) and a cup of Frank’s Hot Wing Sauce
-Mix it together, put in a casserole or baking dish. 
-Top with shredded cheddar and bake at 350 until hot and bubbly (usually 30 minutes)


-Eat with Tortilla chips or veggies (I prefer carrots and celery)

Crunchy Asian Salad4 green onions (scallions)
1 pkg slivered almonds
1 pkg sunflower seeds
1 can rice noodles
1 bag or head lettuce (chop)

optional:
Mandarin oranges
Water chestnuts
dressing:
4 tbl brown sugar
1 tsp salt
6 tbl rice vinegar
1/2 cup oil
Whisk ingredients together and let sit until you are ready to toss on salad. Don’t refrigerate. The oil and vinegar will separate, do not shake, just remix before putting it on. *taste it… Sometimes it needs a touch more brown sugar.
Artichoke DipIngrediants:1 cup of maynaise 1 cup of grated parmesean1 15oz can of quartered artichikes 1 tsp of garlic powdersalt & pepper to taste
Combine all ingredients together and put into a baking dish. Bake for 30 minutes at 350 degrees. The top should be golden and bubbly.

Chili cheese dip aka “dog food” dip:
Ingredients:

• 1 8oz brick of cream cheese
• 1 can of Hormel Turkey Chili (fat free kind)
• Shredded cheddar cheese

In a casserole dish, layer the ingredients starting with the cream cheese, then turkey chili and the cheddar cheese. Bake in a 350 degree oven until the cheese is melted a bubbly. Optional: broil for 2 minutes (make sure you keep an eye on it!) if you want the cheese to brown.

Disaster Bars 

a big hit last night!