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
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Before I tell you all about the S’more Cheesecake Dip that you will be adding to your menu this weekend, I want to tell you about the past few days. Remember on Wednesday I posted about staining our pine stair … Continue reading
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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.
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.