Patty Craig: A Slice of Time

Wed, 09/21/2016 - 2:38pm — Diane Dyer

One of my favorite things about fall is the change in foods. We’re moving into the comfort food season, and I have many family and friend-shared recipes. A few of them are included below. I hope you enjoy them as much as we have!

Christie’s Buffalo Chicken Dip
2 large cans of chicken, drained and shredded
2 8 oz. boxes of cream cheese
Frank’s RedHot Original hot sauce (season to taste; another hot sauce may be substituted)
Drain 2 cans of chicken and shred the meat. Microwave cream cheese until softened. Put chicken, cream cheese and hot sauce into crock pot and warm. Serve with tortilla chips.

Captain Rodney's Cheese Dip

1/2 cup of mayonnaise

1 8oz. package cream cheese

2 cups grated cheddar cheese sharp is okay

2 chopped green onions

6 Ritz style crackers crushed

8 slices of crumbled cooked bacon or 1/2 cup of real bacon bits

1/2 cup Captain Rodney's boucan glaze/sauce, if necessary a sweet pepper jelly may be substituted

Ritz or Townhouse crackers

Mix mayonnaise, cream cheese, cheddar cheese and onions until blended. Place in a lightly greased pie pan. Top with crumbled crackers. Bake at 350 degrees for about 15 minutes, until just bubbling on edges. Remove and top with bacon and glaze. Put back in oven briefly (5 minutes or less) to finish. Need to see bubbling edges and nice toasty brown crackers. Serve with remaining crackers.

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