Taco Bean Dip

Oh man, you want LOTS of people around when you make this dip if you love beans like I do!  

2 cans of refried beans (or 4 cups homemade)

8oz cream cheese, at room temp 

8oz sour cream 

packet of taco seasoning (or equal amount of homemade) 

1 cup shredded cheese 

Preheat oven to 350. 

Mix together the cream cheese sour cream. Next add the packet of taco seasoning, mixing well.  Add in the 2 cans of refried beans and mix it all together. 

Put mixture in a sprayed 5×7 or 8x 8" pan, sprinkle shredded cheese and bake for 25 mins.

Buffalo Chicken Dip

2 chicken breasts, cooked and shredded
1 8 oz. package of cream cheese, softened
1/2 bottle (6oz) Louisiana Hot Sauce
Ranch or blue cheese dressing
1 1/2-2 cups mozzarella

1. Cook and shred chicken.
2. In an 8-9 in. square pan, spread softened cream cheese.
3. In a small bowl, mix hot sauce and shredded chicken. Mix with cream cheese.
4. Pour in 1/2-1 c. of dressing until desired consistency.  Mix well.
5. Top with mozzarella.
6. Bake at 350* for about 10 minutes or until cheese is melted. Serve hot with tortilla chips.

Baked Hot and Garlic ** Zingers **

Recipe from Aggie's Kitchen

1.5 lbs chicken breast
2 cups panko breadcrumbs
2 tsp garlic powder
salt and pepper
olive oil
2 cups Frank's Hot Sauce
butter, optional
2 tsp minced garlic

Slice chicken into strips and season with salt and pepper, also drizzle a little olive oil over chicken and toss to coat. Pour panko in a large dish and season with garlic powder, salt and pepper. Dip each chicken strip into dish, pressing chicken into panko to coat well.

Place your baking rack into a cookie sheet. Place breaded chicken strips onto baking rack. Spray breaded chicken strips with olive oil spray or non stick spray (this helps to give them that crispy texture).

Bake in 400 degree oven for about 20 minutes, until golden brown and done.

In small saucepan, heat up hot sauce and garlic. If you want to tone down the heat of the sauce add butter. Start with 1 TB and go from there.

Using tongs, gently toss chicken strips with hot sauce and serve with celery, carrots and your favorite dressing.

Chili's® Boneless Buffalo Wings

from Meemo's Kitchen

1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets-cut each breast into six pieces
4-6 Cups vegetable oil

Buffalo Sauce
1/3 cup Frank's Louisiana hot sauce
1 Tablespoon margarine

On the side
ranch dressing (for dipping)
celery sticks

Combine flour, salt, peppers and paprika in bowl and set aside.
In a small bowl, whisk egg and milk to mix well. Slice chicken breast into 6 pieces.

Preheat vegetable oil in a deep fryer to 375 degrees.

Dip each chicken piece into the egg mixture, then into the flour mixture. Repeat so that each piece of chicken is double-coated.

Chill breaded chicken pieces on plate or tray in refrigerator for 15 minutes.

After 15 minutes fry chicken in hot oil for 5-6 minutes. Place fried chicken pieces on a plate covered with paper towels.

Place the chicken pieces into a covered container with a lid. Pour the sauce over the chicken in the container, cover, and then shake until each piece of chicken is coated with sauce.

Serve with bleu cheese dressing and celery sticks on the side.

Serves 2-4 as an appetizer.

** We had this tonight for dinner along with the Blue Owl's Strawberry Spinach Salad. I don't like paprika and didn't have any cayenne pepper, so I left them out. The wings were still hot, hot, hot and yummy!