Spicy Hot Buffalo Chicken Dip

I made a spicy buffalo chicken dip tonight.  I added extra hot peppers so it was quite spicy. Loved the flavor and the crunch of the celery was the perfect complement.  We served it with toasted baguette but I am sure tortilla chips would be tasty too if prefered.

  • 1 1/2 cups cooked chicken ~ shredded and diced
  • 1/2 cup franks red hot sauce or your favorite wing sauce
  • 2 stalks celery
  • 2 green onions
  • 1/8 cup diced hot peppers ~ i used some red hot cherry bombs and some tabasco from my garden, but jalapeno would be great too
  • 1 package cream cheese
  • 1/2 cup cheddar cheese

Combine chicken, hot sauce, diced celery, sliced green onion, hot peppers.

Add cream cheese and cheddar. Pour into buttered casserole and top with additional cheddar if desired.

Bake at 350 degrees for 30 – 40 minutes until hot and bubbly.

Enjoy ~ Kimberly

Blackberry Lime Cheesecake

I did put part of my blackberry sauce to work today; the cheesecake came out perfectly.  I cheated a bit and used pre-made mini graham cracker crusts, but delicious none the less!  I made 6 little cheesecakes and still have plenty of blackberry sauce to spare.  If you don’t want to make the sauce the cheesecake recipe could be adapted for pie filling, jam, or freezer preserves.

Blackberry Lime Cheesecake

  • 6 little pre-made graham cracker crusts
  • 1 package cream cheese
  • 1/4 cup sour cream
  • 1/4 cup sugar
  • 1/2 tsp fresh lime zest
  • juice of 1/2 lime
  • 1 egg
  • blackberry sauce, jam, or pie filling

Combine cream cheese, sour cream, sugar, lime zest, and lime juice.  Once combined mix in egg.  Place about 1 teaspoon blackberry sauce in the bottom of each prepared crust.

Divide cheesecake batter among each and add an addition 1/2 tsp sauce to the top of each.  Using toothpick swirl jam in random pattern.

Bake at 350 degrees for 20 minutes or until just set; cool on wire rack.

Refrigerate for at least and hour before serving.

Enjoy ~ Kimberly