Buffalo Chicken Dip

This appetizer is definitely a crowd pleaser! It has the zest from the buffalo sauce, creaminess from the combination of cheese and tender chunks of chicken. You'll have a hard time leaving the dish once you start snacking! Serve with crackers, tortilla chips and celery!

Ingredients:
2 (10 oz) cans of chunk chicken, drained

3/4 C of Franks Red Hot Sauce
2 (8 oz) packages of cream cheese
1 C of ranch dressing
1 1/2 C shredded cheddar cheese
Directions:
In a medium sized pot, mix 2 10 oz. cans of chunk chicken, drained, with 3/4 cup of Franks red hot sauce. Heat.
Add 2 8 oz. pkgs. of cream cheese, 1 cup ranch dressing, and 1 1/2 cup shredded cheddar cheese.
Heat through and serve. 

*You can also transfer to a small crockpot to keep warm.

Red Potato Mashed Potatoes

There is not one single way to mess up this recipe and it's delish to boot! I struggled to make the perfect mashed potato and finally got one that is so yummy (not the most figure friendly though).

Ingredients:
2lbs of red potatoes - diced & boiled until tender
1 cup of butter
1 cup of milk
1/2 cup of sour cream (i always use fat free)
Directions:
1 tip for making mashed potatoes is to let them cool for a few minutes before mashing them.

Add potatoes to the butter, milk & sour cream and mash away! You can also whip them if you wish.

Cranberry Crockpot Chicken

This recipe is so great for cold weather. It has a wonderful home style flavor and goes GREAT on top of homemade mashed potatoes! The combination of ingredients sounds really strange but I promise you, it's amazing.

Ingredients:
3 to 4 boneless skinless chicken breasts
1 can of whole berry cranberry sauce
1 package of dry onion soup mix
1/2 C western/french dressing


Directions:
Mix cranberry sauce, soup mix and dressing together and pour over chicken. Cook on low for 6 to 8 hours or on high for 4 hours.

Best Ever Meatballs

These meatballs are soooo easy to make and have the best flavor. The ingredients definitely sounded weird to me at first but I'm so glad I tried them. These are the first homemade meatballs I ever made that actually tasted great (and I've tried a few recipes!). Plus one batch gives you plenty leftover to freeze, which are great for meatball sandwiches at a later date!

**Highly recommend letting them sit overnight if possible (still great without doing this) but even better when you do! ***

INGREDIENTS:
2 lbs LEAN ground beef (could also use ground turkey - havent tried it but i'm sure its great also)
1 1/4 cup water
2 eggs
1 package (6oz) stove top stuffing mix (for chicken)
1 1/2 tsp salt
1 1/2 tsp pepper
1 tbs italian seasoning (usually use mccormicks brand)
1 tbs garlic powder

**HEAT OVEN TO 400 DEGREES**
Line 2 baking pans with alum foil and spray the foil with cooking spray.

HOW TO MAKE:
Mix all ingredients in a bowl. Best way to mix well is to use your clean hands! MIX VERY WELL. Then shape the mixture into about 32 meatballs (about 1 1/2" each, 1/4 cup each to make). Bake 15-18 minutes or until cooked through (about 160 degrees in middle). Freeze any leftover cooled meatballs in freezer bags.

TO MAKE SPAGHETTI & MEATBALLS:
Add the meatballs to your favorite sauce and let simmer for an hour or so.

TO MAKE MEATBALL SANDWICHES:
Add 2-3 meatballs (depending on size) to a slice of fresh baked italian bread. Top with marinara sauce and mozz cheese. Bake in oven until the cheese is melted and bread is slightly crispy.

Crab Melts

In the words of my husband and 4 yr old son, "this is the best thing ever!!!!". Super easy and quick to make and 1 lb of crab meat makes almost 10 melts so its a great dinner for guests. Based on my prices here in Carney, the melts only cost $20 for all ingredients. Highly recommend this one.....

Preheat oven to 375

Ingredients:
1 lb crab meat (lump, deshelled)
1 1/2 jars Old English Kraft Cheese spread (You can find them in a groc store, near the feta cheese and tub cheese, I know Mars & Giant both carry it. Not too expensive to buy and calories aren't bad either! Microwave for about 20 seconds to soften the cheese before you add it.)
1/4 lb melted butter (about 1/2 stick usually)
2 TBS old bay (more to taste)
1 TBS fresh ground pepper
1 package of English Muffins

TO MAKE:
Combine all ingredients in a bowl. (Add more old bay or pepper to taste.) Stir very well. Spray the bottom of a baking pan (helps them brown). Slice the english muffins in half. Add the crab topping to each of the english muffin halves. Bake for about 10-12 minutes on middle oven shelf, or until the english muffin is browned and the crab topping is hot. Enjoy!!!!

Maryland Crab Soup

This is a classic recipe and soooo good. Perfect for all occasions. If you live around the Parkville/Carney area, email me. I know the perfect store for great crabmeat prices.

Ingredients

1 can (28 oz) whole tomatoes, cut into small pieces
3 cups water
2 cups beef broth (i use reduced sodium)
1 cup lima beans, frozen
1 cup baby carrots, sliced
1 1/2 cup yellow sweet corn, frozen
2 tablespoons Chopped Onions (can use minced onions also)
2 tablespoons old bay (more to taste, depends on how spicy you like it)
1 tsp fresh ground black pepper (more to taste, i prefer a bit more)
1 tsp salt
1 pound crabmeat (lump, deshelled)
Optional: 1/2 lb of claw meat (usually pretty cheap to buy and adds great flavor to the soup but not necessary)

TO MAKE:

Combine all ingredients in a saucepan. Cook on med/low heat for at least 3o minutes. Add more Old Bay and fresh pepper to taste. Let simmer on low for at least one hour. The flavors are better if you let the soup simmer longer. If it gets too watery, turn it on med/high heat for 20 minutes - it thickens the soup (thanks hol.... lol!)

Jalapeno Poppers

It's the time of season again when you're thinking about game food!!! Look no further, these delicious jalapeno poppers are a crowd pleaser! They are especially easy if you've been growing peppers in your garden this summer!

Ingredients:

8 Small Jalapeno Peppers

1/2 cup of shredded Cheddar

2 Tbsp cream cheese (low/non fat)

1-2 Tbsp Mayo

Eggs (for the dipping)

wheaties & whole wheat ritz crackers (for coating)

Directions:

Slice peppers down the middle long ways and de-seed. 

Mix remaining ingredients together, smash it into the peppers, dip in egg and roll in the "breading".

Bake for 30 minutes on 350.

Want to pre-make the peppers? Go ahead, they freeze really well! Follow directions for assembly but do no bake. Instead, lay peppers on a tray covered with wax paper and freeze. Once frozen stick in a baggie and take out what you need when you need them.

Baking time remains the same for frozen peppers.

**Thanks to Sarah for sharing this recipe**