Buffalo Chicken Dip

2 Cans (10 oz.) chunk white chicken, drained (I usually buy the kind packed in water)
1 block (8 oz.) cream cheese
1 small bottle (5 fl. oz.) Frank's Red Hot sauce
1 cup ranch dressing
1 bag (8 oz.) shredded cheddar cheese

Break the chicken chunks up with a fork, mix all ingredients together (you could probably also do this layered with cream cheese on bottom, etc., but I just mix it all up and it tastes just fine).

Heat up until cheese is melted and the dip is warm (I usually do 350 degrees, but you can do whatever temperature you want...all you're doing is heating it up). I serve it with scoops tortilla chips.

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Recipes from Applewood Farmhouse

Some recipes from Applewood Farmhouse Restaurant in Tennessee:

Queso Cheese and Sausage Dip
1 lb. low melt white cheese
6 oz. breakfast sausage
9 fluid oz. diced tomatos (canned)
3 oz. diced green chili's

Brown sausage and break into small pieces. Drain off 1/2 of the grease. Cut cheese into small blocks and add to sausage, keeping heat on low. Keep stirring until cheese is melted and remove from heat. Drain tomatoes and add to cheese mixture, then add the green chili's and mix well. Cool in refrigerator.

Yield = 3 cups

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Coastal Chicken Salad

6 oz. chicken breast
1 oz. teriyaki sauce
6 oz. chopped lettuce
2 ea. strawberries
2 oz. grapes
1/2 orange
1/20th cantaloupe
1/20th honey dew
1/2 oz. shredded monterey jack
1/2 oz. shredded cheddar
1/2 oz. almonds
2 oz. honey vinaigrette dressing

Grill marinated chicken breast until 165 degrees internal temperature. Slice into thin slices. Top salad with chicken and fruit.

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Cole Slaw

2 cups carrots (shredded)
1 gallon cabbage (shredded)
2 cups mayonnaise
1/2 cup sugar
1 tsp. salt
1/4 cup white vinegar

Shred cabbage using shredder (large hole blade). Shred carrots using shredder (small hole blade). Add all other ingredients and mix well by hand.

Yield = 1 Gallon

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Texas Egg Rolls w/ Jalapeno Pepper Jelly

The following is a recipe for one of my favorite appetizers at Roadhouse Grill in my old hometown.

Texas Egg Rolls

8 ounces cream cheese
12 jalapenos, chopped
1 pound egg roll wrappers or large wonton skins
Oil for frying
Small amount of water mixed with 1 tablespoon flour

Mix jalapenos with cream cheese.

Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture. Continue until mixture is all gone.

Place in refrigerator for 2 hours. Heat oil to 350-375 and cook about 4 to 5 minutes or until golden brown. Cool 5 minutes. Filling will be hot. Serve with jalapeno jelly.


Jalapeno Pepper Jelly

3 green bell peppers, minced
8 ounces canned diced jalapenos
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2 teaspoon cayenne pepper
6 ounces liquid pectin
5 drops green food coloring

In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat.

Stir frequently until mixture begins to boil.

Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat.

Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes.

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