Buffalo Chicken Dip

Ingredients:

• 2 (10 oz) cans chunk chicken, drained and shredded
• 2 (8 oz) packages cream cheese, softened
• 1 cup ranch dressing
• 1/3 to 3/4 cup hot pepper sauce (I use Frank’s Red Hot, and about 1/2 a cup)
• 1 and 1/2 cup cheddar cheese, shredded

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing until cream cheese is melted. Cook, stirring until well blended and warm. Mix in half of the shredded cheddar cheese, and transfer the mixture to a crock pot. Sprinkle wit the remaining shredded cheese, cover, and cook on low until hot and bubbly.

Serve with crackers, celery, or tortilla chips. Enjoy! =) ❤ Kristen Neely

Easy Apple Cinnamon Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 2 apples – peeled, cored and chopped (I actually shred the apples with a cheese shredder – makes the muffin lighter)
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/2 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.This makes 6 JUMBO or 12 regular sized 🙂
2. Stir together 1 1/2 cup flour, 3/4 cup sugar, salt,  baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in  apples. Spoon batter into prepared muffin cups, filling to the top of  the cup.
3. In a small bowl, stir together 1/2 cup sugar, 1/3  cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork  and sprinkle over unbaked muffins.
4. Bake in preheated oven for 20 to 25 minutes, until a  toothpick inserted into center of a muffin comes out clean.

❤ Kristin Lebon

Butterfinger Cake

1 box Pillsbury Dark Chocolate cake mix (Pillsbury is my fav, but any dark choc will do)
1 (14oz) can of sweetened condensed milk
1 tub Cool Whip, thawed (you won’t use the whole thing..maybe about half the tub)
1-2 Butterfinger candy bars, crushed up (can be substitued, but Butterfinger is best)

Prepare cake according to directions on the back of the box. When you remove it from the oven, poke it with a fork until there is a million spots all over the top (haha!) then pour can of milk over the top. (the idea is to help the milk get absorbed). Once the cake has cooled enough, place in the refrigerator for 2-3 hours. Remove from fridge, apply a generous layer of Cool Whip, and sprinkle with crushed up Butterfinger. Enjoy! Store in the fridge as this cake is best chilled 🙂

*to crush the butterfinger, I take the butt of a knife and crush it up through the package. Then I scissor the top off (kind of like a go-gurt) and sprinkle it out. Make sure you don’t crush it entirely to crumbs :)*

❤ Joanna Schaper

Pistachio Chai Muffins

‎1 1/3 cups of flour
1/2 cup brown sugar
1 teaspoon baking powder 1 teaspoon baking soda
1/4 teaspoon salt
2 chai blend tea bags opened
1/4 low fat buttermilk
1/4 cup butter melted
1 1/1 teaspoon vanilla extract, divided
1 egg, beaten
Cooking spray
1/3 cup shelled dry roasted pistachios, chopped
1/2 cup powdered sugar
1 tablespoon water

Preheat oven to 375
Mix flour, brown sugar baking powder, soda, salt and cut open the tea bags and add the contents and mix together in a bowl. Once mixed make a well in the center of the mixture. In another bowl combine buttermilk, butter, 1 teaspoon vanilla, and egg, mix well. Then add the liquid mixture into the well of the dry ingredients. And mix till everything is moist.

 Place muffin liners (or cupcake for smaller size) coat with spray divide dough in evenly. Sprinkle pistachios over the top of the dough. (I add more since I love them 🙂 Bake at 375 for 10 to 15 minutes.

* 1/2 teaspoon vanilla, powder sugar and water mix for a glaze to put over the muffins if wanted.* ❤ Marlene Brooks

Deviled Eggs

1 dozen large eggs
2/3 cup mayonnaise-style salad dressing or mayonnaise (regular, reduced-fat, or nonfat)
2 tablespoons prepared yellow mustard
1/2 cup sweet pickle relish, squeezed of excess liquid
2 teaspoons Worcestershire sauce
6 drops hot-pepper sauce, or more or less to taste
1/2 teaspoon salt
1/4 to 1/2 teaspoon white pepper
Paprika, for garnish

Directions:
1. Place eggs in large saucepan. Cover with cold water. Bring slowly to just under a boil. Then gently cook for 10 minutes.

2. Carefully pour off the hot water and cover the eggs with ice water. Let stand for 15 minutes.

3. Gently crack the eggs and peel under cold running water, starting from the large end. (There should be an air pocket under the large end, making the peeling easy to start from this point.)

4. Cut the eggs in half lengthwise with a long thin knife. Remove the yolks and place in a medium bowl. Set the whites aside. Mash the yolks with a fork. Mix in the remaining ingredients (except paprika) until they have the consistency of mashed potatoes. If the filling is too thick, add a little more pickle juice or salad dressing, depending on your own preference. Spoon the filling into the hollowed-out whites. Sprinkle with paprika. Serve or cover and refrigerate for up to 1 day.

❤ Cynthia Samuel