Spinach and Artichoke Crescent Ring

Spinach and Artichoke Crescent Ring-Spinach and Artichoke Appetizer

I don’t know about you but the time change has left me feeling tired and drained.  This happens every year, and generally lasts about a week.  How does losing 1 little hour make for an entire week of sluggishness?  The … Continue reading

Buffalo Chicken Dip

Franks Hot Sauce Buffalo Chicken Dip

Are you ready for some FOOTBALL??? It doesn’t matter whether you are ready or not, we can’t escape the fact that it surrounds us this time of year! 😉 Bantam league ….. still don’t understand why we have kindergartener’s playing … Continue reading

Cheesy Beer Dip

Cheesy Beer Dip

Want something a little bit different for your Super Bowl party this coming weekend……this Cheesy Beer Dip will certainly fit the bill! Can you believe it is only a week away?  I hope the weather holds out, as I am … Continue reading

Pepperoni Bubble Bread {Monkey Bread}

Pepperoni Pizza Monkey Bread

Pepperoni Bubble Bread {Monkey Bread} will never be compared to the sugary sweet confection that we all know and love.  I fell head over heals in love with Monkey Bread when my Mom first introduced it into our lives when … Continue reading

Chicken Cordon Bleu Crescent Rolls

Chicken Cordon Bleu Crescent Rolls I hope all of you had a fun, safe Independence Day!? It was a slow day for us, not much going on.  PT and I puttered around the house, while B and K braved the suffocating, … Continue reading

Zucchini Fries with Carmelized Onion Dip

Remember me telling you all, on Facebook, about the amazing zucchini fries I made last week?  They were so scrumptious I made them again!  It didn’t help matters that I was staring at the leftover carmelized onion dip every time … Continue reading

Spaghetti and Garlic Bread Calzone

Don’t judge a book by its cover! How many times have we heard this? I try to tell my kids to give everything and everyone a second chance, that the world is not totally black and white!  Many shades of … Continue reading

Lasagna Turkey Cups

Would you agree that the relationships that should be nurtured are often times the ones that get neglected?  I see this in marriage, friendship and even in family connections.  Why do we do this?  Are our lives so busy that … Continue reading

Whoa Daddy these aren’t just any Buffalo Chicken Bites!

 All you pinterest addicts have seen this recipe.  It is a take off of the buffalo dip that many people bring to potluck parties.  They also bring to mind the buffalo wings at BW3’s!  As wings are PT’s favorite, or a close favorite behind Montgomery Inn ribs, I knew I had to try them for his party.

Next time I will make the homemade dough listed at the bottom of this post.  As I was looking for convenience, I took the easy way out and used frozen bread dough.  I swear you can’t beat it in a pinch.  You can easily pop it in a loaf pan, and let it proof for simple sandwich bread.  You can cut it into thirds, roll each piece into a rope and twist it into a braid.  Brush an egg wash over it for fantastic shiny bread.  The possibilities are endless!

These are so yummy, but the best thing is, the filling can be adapted to whatever is your fancy.  Want ham and cheese, go for it.  Thinking Philly Cheesesteak with onions and green peppers, give it a try.  You are only limited by your imagination!


“Whoa Daddy” Buffalo Chicken Bites
(adapted from joelens.blogspot)


1 cup finely diced cooked chicken breast
½ cup crumbled blue cheese
2 Tbsp shredded cheddar cheese
¼ cup hot sauce (I used Frank’s brand)
4 Tbsp unsalted butter, melted and cooled
1 frozen bread dough (I used Kroger brand), thawed and allowed to proof until doubled in size


-Preheat oven to 400 degrees with rack in the middle of the oven.  Line baking sheet with parchment paper.

 -To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, softened butter and hot sauce; set aside.

 -Roll dough onto a lightly floured surface and cut into 4 equal pieces.  Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12 x 4 inch rectangle with rolling pin.  Gently press ¼ of buffalo mixture into lower third of rectangle, leaving a ½ inch border along bottom.  Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope.  Cut rope into 12 pieces and transfer to the sheet pan.  Make 3 more ropes with remaining dough, filling and cutting as described above.  Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).

 -Bake buffalo bites in the preheated oven for 5-7 minutes or until the tops are lightly browned.  Remove from oven and brush tops with additional melted butter.

Homemade dough:

 2 ¼ tsp rapid rise dry yeast
2 Tbsp brown sugar
1 cup warm milk
2 ½ cups flour


In a 1 cup measuring cup, heat the milk and then add 2 Tbsp brown sugar; stir into warm milk until dissolved; place in the bowl of a stand mixer fitted with a dough hook.

 Add 2 ½ cups flour and yeast to the stand mixer and mix on low speed until soft dough forms, adding up to ½ cup additional flour, a little at a time, if necessary. Allow the dough to knead in the mixer for 5-7 minutes. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Place dough into a clean bowl that’s been lightly oiled.  Cover with plastic wrap and let rise in a draft free place at warm room temperature until doubled in size and bubbles appear on surface, about 2 hours.

Hot Spinach and Artichoke Dip!

I adore spinach!  Okay, okay I will fess up and admit that I only adore spinach if it is surrounded by warm, goey cheese and wonderful spices.  This spinach and artichoke dip has been part of my treasured recipe chest for as long as I can remember.  It can be easily doubled, is forgiving if you play around with the spices, cheese or hot sauce and draws friends to it.  Whether you serve it with chips, pita or tortilla chips, breadsticks…I promise you won’t have any leftovers.  Oh wait, what am I thinking, that is a BAD thing!

Hot Spinach and Artichoke Dip!


5 oz spinach, drained and chopped
14 oz can artichoke hearts, drained and chopped
4 oz cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 tsp minced garlic
1/2 tsp chili sauce
1/4 cup parmesan cheese
1/4 cup mozzarella


– Preheat oven to 350 degrees.  Spray an 11×9 ceramic or glass baking dish with vegetable of olive oil spray.

– In large bowl, mix all ingredients until thoroughly combined.

– Bake dip for 30 minutes.  If desired, sprinkle an additional 1/8 cup of parmesan and toasted slivered almonds and bake 10 more minutes, or until dip is bubbly and golden.

– Serve with any type of pita or tortilla chips.


Spicy Chicken Tortilla Roll-Ups!

When planning a party, we all look for quick and easy items…not too labor intensive…to prepare.  Even better if it can be made ahead of time!  These roll-ups qualify, plus they are absolutely amazing.  Give them a try…you will find them outrageously good!  Sorry there isn’t a photo, I was so distracted that night that the only picture that was taken was of the cake.  I will rectify that soon.


Spicy Chicken Tortilla Roll-Ups
(Adapted from Homemade by Holman)

1 1/2 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup pepper-jack cheese
1 clove garlic, minced
3 tsp  chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt
1/4 cup cilantro, chopped
6 green onions, white and green parts, chopped
6-8 large flour tortillas (I like to use the flavored versions, low carb/high fiber variety)

-Season the chicken with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and chop/shred. Set aside.

-In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Once thoroughly blended, add in cooled chicken and stir together.

-Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1″ thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

Chipotle Spiced Cocktail Meatballs!

You can’t beat a recipe when all you have to do is dump everything into a crockpot and give it a quick stir! 

Spicy Cocktail Meatballs

Don’t you wish you could just eat one!


2 pkgs frozen meatballs
1 jar jalapeno jelly
1 large jar Baby Ray’s BBQ sauce
2 poblano chili peppers, chopped
1-2 jalapeno peppers (I use the pickled peppers in a jar)
1 cup chopped onion
Crushed garlic
1-2 Tbsp chipotle powder (chili powder can be substituted)


Mix everything into large crockpot.  Cook on low for 8 hours.