Buffalo Chicken Dip

This tangy dip resembles the taste of buffalo chicken wings and seems to be a hit each time I make it.  The buffalo sauce can be adjusted according to taste- use more if you would like it spicier.  This dip can also be placed in a crock pot rather than baked in the oven, which makes it easily transportable, and able to be kept warm and gooey all throughout a football game or party.

Ingredients

3 small boneless skinless chicken breasts (if they are pretty large I'd probably use only 2)
1 (8oz) package cream cheese (I use 1/3 less fat)
1 cup ranch dressing (sometimes I use 1/2 cup ranch and 1/2 cup blue cheese dressing)
3/4 cup Frank's Red Hot sauce
1 1/2 cups shredded cheddar cheese

For serving

1 bunch celery, cleaned and cut in to 4 inch pieces
Crackers

Directions

• Boil chicken breasts until cooked through and no longer pink the middle, then cool and shred them.
• Place shredded chicken and hot sauce in a pan over medium heat and heat through.
• Stir in cream cheese and ranch dressing, stirring and cooking until well blended and warm.
• Mix in half of the shredded cheese, then place the mixture in a lightly greased baking pan or transfer to a slow cooker.
• Sprinkle the remaining cheese over the top and bake at 325 degrees until hot and bubbly (about 20 mins) or cook on low setting in crock pot until hot and bubbly.
• Serve with celery sticks and crackers (I use Ritz or Townhouse brands).

Recipe originally adapted from allrecipes.com, however changes have been made to reflect personal taste.

Broccoli Cheese Soup

One of the foods that reminds me most of home is, of course, CHEESE! I have always loved broccoli cheese soup, but this was my first attempt at making it. It turned out to be very good, so I figured I'd share it. I'm sure my fellow Wisconsinites can appreciate the cheesiness.

Ingredients:
6 tbsp. butter, divided
3/4 cup onion, chopped
1 cup carrot, chopped or shredded
4 cups small broccoli florets
3 cups low-sodium chicken broth
1/2 tsp. onion salt
1/2 tsp. garlic powder
4 tbsp. flour
2 cups milk
2 cups shredded sharp cheddar cheese
Freshly ground black pepper

Directions:

• In a large stock pot, melt 2 tablespoons of butter over medium heat. Add onion and saute until tender, about 5 minutes, then add the carrots and cook about 3 minutes more. Add the broccoli, broth, onion salt, and garlic powder. Bring to a boil, then reduce heat and simmer.
• In a smaller sauce pan, melt the rest of the butter. Add the flour and cook, whisking, for 2 minutes until golden brown. Whisk the milk in and cook for about 5 minutes until the mixture becomes thicker and bubbles.
  
• Whisk in the cheese until it is totally melted.
  
• Add cheese sauce to the soup pot and let soup simmer until completely warmed through and vegetables are tender.
  
• Season with salt and freshly ground pepper to taste. Optional: use immersion blender to puree the soup to desired consistency.

Recipe originally from Annie's Eats.