I am so fortunate to have a wife that is an amazingly talented nurse practitioner that also loves to piddle in the kitchen. Heather's Buffalo Chicken Dip is the result of testing and tweaking several recipes to get it just right. This is family favorite and it something everyone requests we bring to family events and potlucks.
Buffalo Chicken Dip
2 (12.5-ounce) cans white meat chicken, drained
1 (8-ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
3/4 cup prepared ranch dressing, divided (or blue cheese dressing)
1/4 cup buffalo wing sauce
Preheat the oven to 350° F and lightly grease a small baking dish (about 2 quarts). Combine the chicken, cream cheese, mozzarella cheese, and 1/2 cup of the ranch dressing in a medium sized bowl. Spread mixture into the the prepared dish and drizzle with the remaining 1/4 cup of ranch dressing. Drizzle buffalo sauce over top adding more or less to suit your taste. Bake for 20 to 30 minutes or until the dip is bubbly around the edges. Serve alongside celery sticks, corn chips, pita chips, or crackers.
1 cup graham cracker crumbs
1/2 cup (1 stick) butter, melted
1/2 cup sugar
1 (8-ounce) package cream cheese, softened
1 1/2 cups powdered sugar
2 (8-ounce) containers frozen whipped topping, thawed
2 (14-ounce) cans sweetened condensed milk
2 egg yolks
1 cup lemon juice (bottled is fine)
For the Crust
Preheat the oven to 350°F. Combine the graham cracker crumbs, butter, and sugar in a medium bowl. Press the mixture into the bottom of a 9x13 glass baking dish that has been lightly sprayed with nonstick cooking spray. Bake for 12 to 15 minutes or until just bubbly. Cool completely.
Mix the cream cheese, powdered sugar, and 1 container of the whipped topping until combined. Spread it over the cooled crust.
Whisk the sweetened condensed milk, egg yolk, and lemon juice together until combined and slightly thickened. Pour the mixture over the cream cheese layer and spread to the edges.
Top with the remaining container of whipped topping and spread to the edges. Refrigerate at least 4 hours, but preferably overnight, before serving.
1 pint blueberries (about 2 cups)
1 lb strawberries
1 lb seedless green grapes (about 3 cups)
1 (21-ounce) can peach pie filling
Wash the fruit well and place it on paper towels to dry completely. Hull and slice the strawberries. Combine the fruit in a large bowl and pour the peach pie filling over. Stir gently to combine. Refrigerate for about an hour and serve chilled.
This is a SUPER easy recipe that my sister-in-law served at a birthday party recently. We’ve requested it twice since then. I finally just asked for her recipe. It’s so simple, but so impressive. The secret is the can of peach pie filling and topping. It gives the salad a great flavor and sweetness without any work at all. Of course, you can add whatever fruit you like.
half a batch of cornbread (2 to 3 cups chopped)
1 packet buttermilk ranch dressing mix
1 cup mayo
1/2 cup buttermilk
1 – 14.5 oz can of pinto beans, drained and rinsed
1 – 16 oz can of whole kernel corn, drained
1 small green bell pepper, finely chopped
1 small sweet onion, finely chopped
2 ripe tomatoes, seeded and chopped
2 cups finely shredded sharp cheddar cheese
Cut cornbread into 1 inch cubes and place in the bottom of a large bowl or trifle bowl. In a small bowl, combine ranch dressing mix, mayo, and milk. Mix well and refrigerate. Top cornbread layer with rinsed pinto beans. Next, layer drained corn. Top with chopped green bell pepper. And onion. Add chopped tomatoes. Add shredded cheddar. Pour ranch dressing mixture on top; refrigerate for several hours to allow the flavors to develop.
1 (16-ounce) package tricolor or garden rotini pasta
1 small red onion, chopped
2 small summer squash, chopped
1 (2.25-ounce) can sliced black olives, drained
1 (4-ounce) package feta cheese crumbles
1 pint grape tomatoes, halved
1 (14-ounce) bottle Greek vinaigrette dressing
Cook the pasta according to the package instructions and drain well.
Pour the pasta into a large bowl and add the other ingredients. Toss well and refrigerate until serving. If you're going to be serving this the next day, I would wait until a few hours before the meal to add the dressing. If it sits in the refrigerator for too long the pasta absorbs all of the dressing and the salad may become a little dry.
This Greek Pasta Salad can actually be made with any bottle dressing or cheese. Feel free to swap out the veggies, too. It’s just a great basic recipe that you can adapt to make it your own. Y’all enjoy!!
Some of my most fond memories of my grandparents include me sitting in the floor of my grandmother's kitchen pulling out all her pots and pans and pretending to cook up a meal fit for a king. This version of Nana's Hoop Cheese Mac and Cheese is a simple stove top recipe that is truly the ultimate comfort food for me. It uses the delicious black or red rind hoop cheese. If you have trouble finding this delicious cheese, a good cheddar will work just as well.
2 cups macaroni
1 quart water
1 1/2 tablespoon salt
3/4 lb red wax hoop cheese
5oz can evaporated milk
Bring water to a boil in a medium sized pot.. Once boiling, add salt and macaroni and cook until tender.
Cut cheese in small cubes.
Drain macaroni and return to pot. Add cheese and evaporated milk.
Stir until cheese is melted. Serve immediately.
When I reflect back on the women that have had a considerable impact on my life, I'm fortunate to have quite a few. These recipes are from some of those amazing ladies or were created in their honor. It's such a blessing to be able to share these recipes, and in turn, share them with the world!
My mother is the one who nurtured my love of food more than anyone. Growing up she cooked 3 meals a day for our family and never complained once. Cooking for us was one of the many ways she showed us she loved us. This easy Mom's Mexican Cornbread she made often. If spicy food isn't your thing, you can simply leave out the jalapenos.
Mom’s Mexican Cornbread
1/2 pound ground beef
3 tablespoons vegetable oil
1 cup self-rising cornmeal
1 cup buttermilk
1 (14.75-ounce) can cream style corn
2 eggs well beaten
1 large onion, chopped
1 (4-ounce) can sliced jalapenos, drained (optional)
1 cup shredded cheddar cheese
Add the vegetable oil to the bottom of a 10-inch cast iron skillet. Place the skillet in the oven and preheat the oven to 350°.
While the oven and skillet preheat, brown the ground beef then drain the grease away.
In a large bowl, combine the cornmeal, buttermilk, cream style corn, and beaten eggs until well mixed.
Once the skillet is hot (a pinch of cornmeal sprinkled in the skillet will sizzle when it's ready), pour half of the batter into the bottom of the skillet. Sprinkle the ground beef, chopped onion, and jalapenos over the batter. (The jalapenos are optional and the cornbread is just as tasty without them. Mom always made it without them when I was a kid.) Sprinkle the cheese over the other ingredients then top with other half of the batter. Bake for 45 to 50 minutes or until golden brown. Allow the cornbread to cool slightly in the pan before flipping out onto a serving plate.
Stacey Little has contributed to Southern Holiday Life since Christmas 2013. He published his own cookbook The Southern Bite in March. Here you will find all the recipes he has contributed to Southern Holiday Life. To see more of his recipes, visit his blog The Southern Bite