Buffalo Chicken Dip

Oh, Tuesday. You are rainy and gloomy and you're making me want to pass smooth out in my bed. But convincing my three-year-old to nap with me is like trying to sell a root canal to a grown up. Not going to happen.

Andplusalso, it's finally fall, and the weather isa changing. Matter of fact, it's even chilly in my house. Like, I'm on the verge of putting a big comfy sweatshirt and fleece pajama pants on. That helps during the freezing months when our electric bill is crazy expensive. I kid. I have no clue how much anything costs. I just assume gas is free on Fridays.

I do know that I have a delicious dish for you guys today. AND it's spicy. Perfect to warm up your insides. William's sister's husband brought this dish to our last shindig, and I practically held him hostage until he gave up the recipe. And now I'm sharing the goods with you. 

Buffalo Chicken Dip

|| ingredients ||

2 (8oz) Cream Cheese

1 cup Ranch Dressing

3/4 cup Frank's Red Hot

2 (10oz) cans of Chicken Breast

1/2 bag shredded Cheddar Cheese

- Heat cream cheese, ranch, and Frank's in a Crock Pot or in a large pot on the stove. Heat on low and stir frequently. After it's melted pretty well, add chicken and cheddar cheese. Continue to melt until smooth. Serve with chips!

Side note: This recipe is doubled and makes a good bit. Enough to feed a small party. If you'd like to half the dish, change the Frank's to 1/2 a cup and half everything else.

Sorry For The Cheesiness

I have been absent from my blogging the past few days. I apologize. We have had a family emergency to deal with. Keep sending me the good energy, cause it's working. My brother is doing so much better. 

On a much lighter note, I made the most delish macaroni and cheese dish the other night. You just have to try this. It makes a ton, and leftovers are just as good. Make sure to put a wet paper towel over your plate of macaroni when you microwave the leftovers!

Five Cheese with Bacon Macaroni 

Adapted from a recipe in the Family Circle magazine

|| ingredients ||

1 lb bag Macaroni Noodles

6 Bacon Slices, crumbled

1 tbs unsalted Butter

3 tbs All-Purpose Flour

2 cups Milk

1/2 tsp Dried Onion Flakes

1/4 tsp Salt 

1/4 tsp Pepper

1/2 lb shredded Sharp Cheddar Cheese

1 cup shredded Colby-Jack Cheese

1 cup shredded Mozzarella Cheese

8 slices of Kraft American Cheese

Parmesan Cheese

- Preheat oven to 350 degrees. Coat a 3-quart broiler-safe baking dish with nonstick cooking spray. I sadly don't have a dutch oven, so I used my Pampered Chef stoneware baking bowl. It is both retired and non-broiler safe. So, I just had to deal. Bring a large pot of lightly salted water to a boil.

- Cook macaroni for about 8 minutes in boiling water, then drain. Meanwhile, in a medium-sized saucepan, cook bacon over medium heat until crisp. Transfer onto paper towels. Carefully pour off drippings, returning a tablespoon to the pan. Add the butter.

- Whisk in flour until smooth. Then whisk in milk. Stir in onion flakes, salt, and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer for 2 minutes. 

- In a large boil, toss together cheddar, colby-jack, and mozzarella. 

- Remove milk mixture from heat. Whisk in American cheese and 1 1/4 cups of the shredded cheddar mixture. Then toss bacon pieces in shredded cheese mixture.

- In pasta pot, combine cooked pasta and cheese sauce. Pour half into the baking dish. Sprinkle with a generous cup of the bacon-cheese mixture. Repeat layer.

- Bake at 350 degrees for 20 minutes. Increase oven temperature to broil (if you have a broiler safe pan, which I didn't) and broil 3 minutes, until top is lightly browned. Yum.O.

UPDATE: Didn't have bacon when I made this again, so I substituted it with bacon bits and chopped up chicken. Delish. I also added minced garlic to the butter. Yummo times deux.