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I have discovered twitter, and how easy it is to use. Now I can update my status on my phone, especially since we have unlimited text now with the new phones we got for Christmas. So we’ll see how well this goes on this blog. Maybe ya’ll will get to see some more updates from me than you have seen recently!

Buffalo Chicken Dip

Zach’s coworker’s wife made this dip for us a couple of months ago at a cookout for softball. I have made it several time for events, most recently for my extended family’s Christmas party. I have adapted it for my family’s tastes.

Buffalo Chicken Dip

8 oz. pkg. cream cheese, softened
1/2 cup ranch salad dressing
1/4-1/2 cup hot sauce, depending on the type of sauce and how hot you like it
1/2 cup shredded mozzarella cheese
2 cans (9.75 oz. each) Chunk Chicken in Water, drained, or 2-3 chicken tenderloins, cooked & shredded

DIRECTIONS:

1. HEAT oven to 350°F. Place cream cheese into deep dish 9-inch pie plate or 1 1/2 qt. deep casserole.
2. WHISK in salad dressing, Frank’s RedHot Sauce and cheese until smooth. Stir in chicken.
3. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers, tortilla chips, and/or vegetables.

I haven’t done this before, but apparently you can also make this recipe in the microwave, slowcooker, or for tailgating:
Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

Best Christmas Present this Year

This sounds awful, but the best Christmas present that I received wasn’t from any of my loved ones. It was actually from a group that I am not a huge fan of presently. However, it remains the best and most expensive gift I received this year. I found out on Christmas eve that I passed the PPP portion of my Architect Registration Exam!! Yes, this is the one that I took 10 1/2 weeks previous to receiving this letter, on October 10. However, I’m just happy to have passed it!! I have one other one that I have taken that I have not received the results for (CD), and 5 more to take.

Creamy Vegetable Casserole

Tonight I made this recipe up for my mom’s birthday. It is pretty mild tasting, so it’s perfect for getting picky kids to eat their veggies or, in this case, for a person who is struggling with tummy problems and can’t handle spices.

Creamy Vegetable Casserole
32 oz California Mix (frozen carrots, broccoli and cauliflower)
2 tablespoons butter or margarine
¼ teaspoon salt
2 tablespoons flour
2 cups milk
8 oz Neufchatel cheese (light cream cheese)
4 oz shredded cheddar/Monterey jack cheese blend
½ sleeve of ritz type crackers

1. Preheat oven to 350F.
2. Bring about 1” water to a boil in a medium pot with a lid. Using a steamer basket, steam veggies, one bag at a time, until crisp-tender 4-6 minutes each bag.
3. While steaming veggies, melt butter over medium heat. Stir in salt, flour and milk. Cook until thick and bubbly. Stir in cream cheese until melted.
4, Remove cream cheese mixture from heat. Add shredded cheese and veggies. Mix well.
5. Place mixture into 9×13 baking dish. Top with crushed crackers. Bake for 25-30 minutes, until topping is golden and casserole is bubbly