CREAM OF POTATO SOUP WITH DUMPLINGS, CREAMY RANCH POTATOES, O’BRIEN POTATO CASSEROLE RECIPES!!!

A friend ask me about a Cream Of Potato Soup with Dumplings, so I got out some of my church cookbooks and found this...Decided to post some fast and easy potato recipes from the cookbooks also....Enjoy.

CREAM OF POTATO SOUP WITH DUMPLINGS

INGREDIENTS:
4 large Potatoes, any variety
2-3 Carrots, scrubbed & chopped
1 cup Chicken Stock
4 tablespoons butter
1 medium Onion, chopped fine
8 cups Milk
2 cups Heavy or Light Cream
1 tablespoons Salt
Pinch of Rosemary, Sage & Marjoram
1 teaspoon Garlic Salt

DIRECTIONS:
Scrub potatoes well and knick out eyes and dark spots. Do not peel. Dice into cubes and place with carrots and 1 cup soup stock in heavy 3 quart saucepan. Cover and cook at medium heat for about 5-7 minutes. Reduce heat to low and cook covered until potatoes are tender but not mushy, about 20-30 minutes.
Melt butter in Dutch oven until it sizzles. Sauté onions in butter until tender. Add milk, cream and seasonings. Cook mixture over medium heat until very hot. Do not boil. Add potato mixture to hot milk. Cover and simmer on low heat for 30 minutes to an hour. Before serving, add dumplings & garnish individual portions with chopped parsley and a pat of butter

The Dumplings:

Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.

For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.

For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.

Drop dumplings, one or two at a time, into the boiling broth (4 C Water & 2 C Chicken broth) then reduce heat to medium-low. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 8 to 10 minutes then add to Creamy Potato Soup Mixture… Makes 4 to 6 servings.

Notes: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.

CREAMY RANCH POTATOES

INGREDIENTS:
2 pounds small red potatoes, quartered or equal amounts of white potatoes, cut it small chunks
1 8 oz. package cream cheese, softened
1 envelope buttermilk ranch dry salad dressing mix
1/4 cup bacon bits or crumbled bacon
1 can condensed cream of potato soup (or any cream soup0

DIRECTIONS;
Place potatoes in a 3 1/2 quart crock pot. In a small bowl combine cream cheese and Ranch mix. Stir in soup and pour over potatoes. Cover and cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours. Stir to blend before serving

O’BRIEN POTATO CASSEROLE

INGREDIENTS;
2 lbs. Ore-Ida Potatoes O'Brien (about 8 cups)
½ lbs bacon
2 cups sour cream
6 green onions, white and part of green, finely chopped
10 3/4 oz.-can condensed cream of potato soup
1/2 cup 2% milk
2 tbsp butter
8 oz. shredded sharp cheddar cheese
1/2 tsp salt
1/2 tsp pepper
1 cup Durkee French Fried Onions

DIRECTIONS:
Preheat oven to 350 degrees. Coat a 13-x-9 inch baking pan with canola cooking spray.
Rough cut bacon and cook. Remove from pan with a slotted spoon and set aside on paper towels to cool.
Thaw potatoes and combine with all ingredients except the Durkee French Fried Onions.
Spread into prepared pan and top with Durkee French Fried Onions. Bake for 30 minutes.

FOR THOSE OF YOU WHO HAVE PETS, THIS IS A TRUE STORY.

FOR THOSE OF YOU WHO HAVE PETS, THIS IS A TRUE STORY. FOR THOSE THAT DON'T, IT IS A TRUE STORY.

The following was found posted very low on a refrigerator door.

Dear Dogs and Cats: The dishes with the paw prints are yours and contain your food. The other dishes are mine and contain my food. Placing a paw print in the middle of my plate and food does not stake a claim for it becoming your food and dish, nor do I find that aesthetically pleasing in the slightest.

The stairway was not designed by NASCAR and is not a racetrack. Racing me to the bottom is not the object. Tripping me doesn't help because I fall faster than you can run.

I cannot buy anything bigger than a king sized bed. I am very sorry about this. Do not think I will continue sleeping on the couch to ensure your comfort, however.. Dogs and cats can actually curl up in a ball when they sleep. It is not necessary to sleep perpendicular to each other, stretched out to the fullest extent possible. I also know that sticking tails straight out and having tongues hanging out on the other end to maximize space is nothing but sarcasm.

For the last time, there is no secret exit from the bathroom! If, by some miracle, I beat you there and manage to get the door shut, it is not necessary to claw, whine, meow, try to turn the knob or get your paw under the edge in an attempt to open the door. I must exit through the same door I entered. Also, I have been using the bathroom for years - canine/feline attendance is not required.

The proper order for kissing is: Kiss me first, then go smell the other dog or cat's butt. I cannot stress this enough.

Finally, in fairness, dear pets, I have posted the following message on the front door:


TO ALL NON-PET OWNERS WHO VISIT AND LIKE TO COMPLAIN ABOUT OUR PETS:

(1) They live here. You don't.
(2) If you don't want their hair on your clothes, stay off the furniture. That's why they call it 'fur'-niture..
(3) I like my pets a lot better than I like most people.
(4) To you, they are animals. To me, they are adopted sons/daughters who are short, hairy, walk on all fours and don't speak clearly.

Remember, dogs and cats are better than kids because they:
(1) eat less,
(2) don't ask for money all the time,
(3) are easier to train,
(4) normally come when called,
(5) never ask to drive the car,
(6) don't smoke or drink,
(7) don't want to wear your clothes,
(8) don't have to buy the latest fashions,
(9) don't need a gazillion dollars for college and
(10) if they get pregnant, you can sell their children ...

TUSCAN BEAN SOUP, EIGHT CAN SOUP & CORN CHOWDER RECIPES

DON'T FORGET TO SIGN UP FOR THE "CELEBRATION GIVEAWAY"...JUST CLICK ON THE PICTURE IN THE LEFT HAND COLUMN TO SIGN UP!!

SOUPS & CHOWDER

Soup can be served as a main dish, side dish or a first course appetizer. Looking for a hearty meal? Try a delicious bean soup. Soup can be as easy as opening a can and adding a few extra ingredients or you can create soup from scratch.

TUSCAN BEAN SOUP

If you don’t have cooked dried beans on hand, you can substitute an equal amount of canned Great Northerns…For a light supper, serve with crusty bread and a green salad.

INGREDIENTS:
1/4 cups extra-virgin olive oil
2 cups chopped onion (1 large)
4 minced garlic cloves
4 cups cooked dried Great Northern beans
(If using canned beans, make sure you rinse them well.)
4 cups chicken or vegetable broth
1 (14.5-ounce) can diced tomatoes
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary
1 1/2 teaspoons balsamic vinegar

DIRECTIONS:
Heat a Dutch oven or large saucepan over medium heat. Add oil. Add onion and garlic. Cook 10 minutes, stirring occasionally or until the onion is very tender. Add beans, broth, tomatoes, salt, pepper, and rosemary; bring to a boil. Reduce heat, and simmer, uncovered, for 45 minutes. Stir in the vinegar. Puree, using an immersion blender (or transfer soup to a regular blender or food processor); adjust the seasonings, if needed. Serve topped with grated cheese and a rosemary sprig.
Yield: 6 cups
Recipe from Eat Cheap Eat Well Eat Up

EIGHT CAN SOUP

This is so easy and so yummy. Make some cornbread, and you have a great meal!

INGREDIENTS:
1 pound Lean Ground Beef, browned with
1 small onion
1 (10 3/4 oz) can condensed Tomato Soup, undiluted
1 (15 ounce) can minestrone soup, ready to serve
1 (15 oz) can Chili with Beans
1 (15 oz) can Chili without Beans
1 (15 oz) can Mixed Vegetables, undrained
1 (14.5 oz) can Diced Tomatoes, undrained
1 (10 oz) can Diced Tomatoes with Green Chili Peppers, undrained
1 (15 oz) can Whole Kernel Corn, undrained

DIRECTIONS:
Add all the ingredients to a 6-quart (no smaller) Crock Pot and stir until completely mixed together. DO NOT drain liquid! DO NOT add additional liquid either. Simply heat on High for about 30 to 45 minutes or until mixture starts to bubble; then turn to Low. That's it! It's ready-to-serve! However, I've found that if you allow this soup to continue cooking on Low for about 3 to 4 hours before serving, it will taste even better because the flavors will have melded together nicely.

CORN CHOWDER

INGREDIENTS:
1 tablespoon olive oil
2 tablespoons finely diced celery
2 tablespoons finely diced green onion
2 tablespoons finely diced red pepper
1 package frozen whole kernel corn (10 oz.)
1 cup peeled, diced, 1/2" raw potatoes
2 tablespoons chopped fresh parsley
1 cup water
1/4 teaspoon salt
black pepper to taste
1/4 teaspoon paprika
2 tablespoons flour
2 cups low-fat (1%) or skim milk
1/4 cup fresh parsley, minced

DIRECTIONS:
Heat oil in medium saucepan.
Add celery, onion, and green pepper and saute for 2 minutes.
Add corn, potatoes, water, salt, pepper, and paprika. Bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender.
Place 1/2 cup milk in a jar with tight fitting lid. Add flour and shake vigorously.
Add gradually to cooked vegetables and add remaining milk.
Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.

YUMMY! YUMMY! FUDGE RECIPES!!

Wonderful Fudge Recipes....

VELVETTA CHEESE FUDGE

My mother use to make this fudge over 30 years ago...It has never failed and is really rich...I make it during the holiday season. Try it, you will love it.

INGREDIENTS:
3 sticks butter or margarine
1 lb. Velveeta cheese
4 lbs. powdered sugar
1 cup dry cocoa
1 T. vanilla
2 c. chopped walnuts

DIRECTIONS:
In a sauce pan, melt cheese and butter together. In a large bowl, stir together sugar and cocoa, add melted cheese and butter mixture. Add vanilla and nuts. Mix well. Spread evenly in two 9×13 inch pans. Cool and cut into pieces. Makes about 6 pounds of fudge.

VELVEETA PEANUT BUTTER FUDGE

INGREDIENTS:
1/2 lb. Velveeta cheese
1 c. peanut butter (16 tbsp.)
2 stick butter or margarine
2 lb. powdered sugar
1 cup chopped pecans
1 tsp. vanilla

DIRECTIONS:
Melt the cheese, peanut butter & butter in glass bowl in microwave approximately 3 minutes. Stir until smooth. Cool. Add 1 pound powdered sugar and 1 teaspoon
vanilla. Mix well. Press into ungreased pan. Chill. Cut and
serve.
Make this one and put some of the Velveeta Fudge on top of the Peanut Butter Fudge...It is Yummy..

SPICED PUMPKIN FUDGE

INGREDIENTS:
2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup LIBBY'S® 100% Pure Pumpkin
2 teaspoons pumpkin pie spice
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
1 jar (7 oz.) marshmallow crème
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

DIRECTIONS:
LINE 13 x 9-inch baking pan with foil.
COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces. Makes about 3 pounds.

FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Premier White Morsels.
Recipe from a Libby's Pumpkin Can.

WEIGHT WATCHERS CHOCOLATE MARSHMALLOW FUDGE

INGREDIENTS:
1 spray cooking spray
1 2/3 cups sugar
2/3 cup fat-free evaporated milk
2 tbsp reduced-calorie margarine, or light butter
12 oz semisweet chocolate, chopped (about 1 1/2 cups)
14 large marshmallows

DIRECTIONS:
Coat an 8- X 8-inch pan with cooking spray.
In a medium saucepan, stir together sugar, evaporated milk and margarine (or butter); bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.
Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.
Pour mixture into prepared pan and refrigerate until firm, about 2 hours. Cut into thirty-six 1 1/3-inch squares and serve. Recipe makes 36 pieces.

Serving size is 1 piece
Each serving = 2 Weight Watchers Points
Recipe from Weight Watchers.

BROWN SUGAR CASHEW FUDGE

This creamy light-colored fudge, loaded with crunchy cashews, is a yummy variation on traditional chocolate..

INGREDIENTS:
1-1/2 teaspoons plus 1/4 cup butter, softened, divided
1 cup packed brown sugar
1/2 cup evaporated milk
2 tablespoons light corn syrup
2-1/2 cups confectioners' sugar
2 cups coarsely chopped salted cashews

DIRECTIONS:
Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside.
In a heavy saucepan, combine the brown sugar, milk, corn syrup and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring mixture to a rapid boil, stirring constantly for 5 minutes.
Remove from the heat. Gradually add confectioners' sugar; mix well. Fold in cashews. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Cut into 1-in. squares. Refrigerate in an airtight container. Yield: 3 dozen
Recipe from Taste of Home.

GUMDROP FUDGE

This sweet white fudge is as easy to put together as it is beautiful to serve.

INGREDIENTS:
1-1/2 pounds white candy coating, coarsely chopped
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1-1/2 teaspoons vanilla extract
1-1/2 cups chopped gumdrops

DIRECTIONS:
Line a 9-in. square pan with foil; set aside. In a large saucepan, heat the candy coating, milk and salt over low heat until coating is melted. Remove from the heat; stir in vanilla and gumdrops.
Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store at room temperature. Yield: about 3 pounds.
Recipe from Taste of Home.

COOKIES WITH CANDY RECIPES!!

COOKIES MADE USING CANDY!

MALT MILK BALL COOKIES

I found this recipe at My Tasty Treasures and just had to try it...My family loved it and so I wanted to share it with you!

INGREDIENTS:
1 cup salted butter
3/4 cup packed brown sugar
1/3 cup white sugar
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 tbsp instant hot chocolate mix (I used my favorite kind, Ghirardelli's Chocolate Mocha)
2 eggs
2 1/4 cups flour
2 cups malted milk balls, chopped

DIRECTIONS:
In bowl, cream butter and sugars together. Then beat in eggs and vanilla.
Combine dry ingredients and gradually add to creamed mixture.
Stir in malted milk balls and shape into 1 ½ inch balls.
Place 2” apart on greased cookie sheet
Bake at 375F for 10 - 12 minutes

Cool for one minute before transferring to wire rack to cool

EASY FLOWER COOKIES ON A STICK

For a pretty, edible party centerpiece, try this homemade cookie bouquet that starts with a mix and milk chocolate stars

INGREDIENTS:
1 18-ounce roll refrigerated sugar cookie dough
1/4 cup all-purpose flour
1/4 cup fine or coarse colored sugar(s)
20 4-1/2-inch craft sticks
20 milk chocolate stars
DIRECTIONS;
Preheat oven to 375 degrees F. Knead together cookie dough and flour until combined. Shape dough into one hundred 3/4-inch balls. Roll balls in colored sugar(s) to coat. For each flower cookie, place a craft stick on an ungreased cookie sheet. Place five balls in a circle around the tip of the stick so their sides are just touching; leave 2 inches between cookies on cookie sheet.

Bake for 8 to 10 minutes or until edges are lightly browned. Press a chocolate star in the center of each flower shape. Cool for 1 minute on cookie sheet. Transfer to a wire rack and let cool. Makes 20 cookies.

TO STORE: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days; or freeze for up to 3 months.

CANDY CANE BLOSSOMS

INGREDIENTS:
48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
1/2 cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
Red or green sugar crystals, granulated sugar or powdered sugar

DIRECTIONS:
Heat oven to 350°F. Remove wrappers from candies.

Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.

Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.

Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
Recipe from Hersheys

PEANUT BUTTER CUP COOKIES

Peanut Butter Cup Cookies are easy to make.

Use any peanut butter cookie recipe. Spoon small amounts (probably about 2 teaspoonfuls) into small 1 3/4″ muffin tins that have been sprayed with Pam. Don’t over fill. If the dough bakes over the top of the tin, the cookie will be difficult to remove from the muffin tin.

You can use store bought refrigerator cookie dough for this recipe, which is what I do. To get it out of the tube easily, cut the wrapping with a knife and, on each end, go all the way down to the opposite side. That makes it easy to slide the dough out of the wrapper without leaving dough stuck to the ends. There is no need to slice into the dough. Just cut through the wrapper.

Slice the dough into 12 slices and divide each slice into four pieces. If using more than one roll of dough, store the additional rolls in the refridgerator until needed. If left on the counter at room temperature, the dough gets soft quickly which makes it harder to work with.

You don’t have to roll the dough into balls or smoosh it down or anything else. Just drop it into well greased muffin tins.

Bake for 8-10 minutes at 350. Nine minutes is just right in my oven. As soon as they are removed from the oven, press a small peanut butter cup into the center.

After adding the peanut butter cups, leave the cookies in the tins to cool. The dough is soft and fragile while warm. If they are removed immediately, the cookies fall apart.

When cool, gently slide a small frosting spatula along the edge of the cups to loosen them.

At this point, you can freeze the cookies until time to serve. You can thaw them and drizzle them with melted almond bark (vanilla) and decorate with chocolate sprinkles. You could use red and/or green candy melts to drizzle over the tops and decorate with candy sprinkles. Or drizzle with melted chocolate and sprinkle with chopped peanuts…lots of ways to decorate them. Or leave them plain!

Wal-Mart sells mint cups that are similar to the peanut butter cups and you can use them with sugar cookie dough.
Recipe from Christmas Notebook

PEPPERONI PIZZA DIP, BLT RANCH DIP, CHEESY SPINACH & BACON DIP, CHEESEBURGER DIP,BUFFALO CHICKEN DIP RECIPES!!

These Dip recipes are just the thing for a hungry football crowd.

MAKE SURE YOU SIGN UP FOR THE GIVEAWAY!!

PEPPERONI PIZZA DIP

INGREDIENTS:
8 oz. cream cheese, softened
1/2 Cup sour cream
1 tsp. Turkish oregano
1/4 tsp. granulated garlic powder
1/8 tsp crushed red pepper
1/2 Cup pizza sauce (or 1/2 Cup tomato sauce mixed with 1 tsp. pizza seasoning
1/2 of a pepperoni sausage, chopped small (not sliced), about 1/2 Cup
1/2 Cup sliced green onion
1/4 Cup chopped green bell pepper
1/2 Cup shredded mozzarella cheese

DIRECTIONS:
Preheat oven to 350°. Beat together the cream cheese, sour cream, oregano, garlic and crushed red pepper. Spread in a 9-inch pie pan.
Spread the pizza sauce over the top. Sprinkle with the pepperoni, onions and peppers. Bake at 350° for 10 minutes. Remove from the oven and sprinkle with the cheese. Make sure the cheese is not in one lump in the middle but sprinkled evenly over the dip, so it doesn't bake together and make it hard to get the dip out. Return to the oven and bake for 5 more minutes until golden. Serve with crackers.
Recipe by Robin Lincoln

BLT RANCH DIP

If you grow your own tomatoes or the ones you see at the farmers market are too good to pass up, here's a recipe for using them up. It tastes so much better with garden ripe tomatoes so use them if you can. This is a perfect take-along dip to any gathering, but you may want to double it - it will go fast.

1 TB dry buttermilk ranch dressing base
1/2 tsp. freshly ground black pepper
1 TB. water
1 Cup sour cream
1/2 Cup mayonnaise
1 lb. bacon, fried and crumbled
2 Cups chopped tomatoes (about 2 large)
lettuce and crackers as desired

DIRECTIONS:
Put the dry buttermilk ranch dressing base, black pepper and the water into a bowl, stir and let stand about 5 minutes. Whisk in the sour cream and mayonnaise until well blended. Fry the bacon, let it drain, and crumble it into 1/2 inch pieces. Cut the tomatoes into wedges, seed them, and chop them into 1/4 to 1/2-inch pieces. Fold the bacon and tomatoes into the dip. Refrigerate until serving time. If you use low fat sour cream and mayo, serve within a few hours, as the dip will get watery overnight. If you use regular mayo and sour cream, it is even better the next day! Stir before serving. Serve on a bit of lettuce with your favorite crackers.
Recipe from Penzy

CHEESY SPINACH AND BACON DIP

INGREDIENTS:
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices OSCAR MAYER Bacon, cooked, crumbled

DIRECTIONS:
Microwave all ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
Serve with tortilla chips and cut-up fresh vegetables.
Rwecipe from Church Cookbook.

CHEESEBURGER DIP
A great hot dip for football parties.

INGREDIENTS:
1/2 lb. lean groundbeef
1 small onion, finely chopped
1 can (16 oz) refried beans - regular or fat free
1 jar chopped green chiles
1 cup prepared chili sauce
2 cups shredded Monterey Jack cheese
8 oz. sour cream

DIRECTIONS:
Saute the ground beef and onion in a skillet.
Drain off the fat and place the beef mixture in a crockpot.
Stir in the refried beans, chiles, chili sauce and shredded cheese.
Cover and cook on low for 3 to 4 hours.
Just before serving, stir in the sour cream
Serve warm with tortilla chips or corn chips.
Recipe from Church Cookbook.

BUFFALO CHICKEN DIP

INGREDIENTS:
2 (10 ounce) cans Chunk chicken, drained
2 (8 ounce) packages Cream cheese, softened
1 cup Ranch dressing
3/4 cup Hot sauce, such as "Franks Red Hot"
1 1/2 cups Shredded Cheddar cheese
1 bunch Celery, cleaned and cut into 4 inch pieces

DIRECTIONS:
Heat chicken and hot sauce in a skillet over medium heat
until heated through.
Stir in cream cheese and ranch dressing.
Cook, stirring until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
Serve with celery sticks and crackers.
Recipe from Church Cookbook.

BIG CELEBRATION GIVEAWAY!!! LOTS OF GOODIES!!!

IT'S A GIVEAWAY!

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It's a giveaway...Just because.

Just because...I have 300 posts
Just because...I have 147 Followers
Just because...My 74th Birthday is October 29th
Just because...You are all very special to me.
Just because...You always say the sweetest things.
Just because...You are who you are.
Just because...I like you and cherish your friendship.

MY GIVEAWAY GOODIES TO SOME LUCKY PERSON!

RUSTY SCALES

TWO POUND KRAFT CHEESE BOX

FIFTIES CROCHET HOT PADS

OLD FARMHOUSE PICTURE

GLASS CLOCHE WITH WOOD TRAY

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