Your Go To Comfort Food Recipe!
My comfort food is usually something Mexican doesn’t have to be spicy. 🌶️ 🫑 🌮
I haven’t been feeling the greatest so my appetite is so so on some days. But I’m trying my best everyday!
So what’s your comfort food?
FRANK'S REDHOT BUFFALO CHICKEN DIP RECIPE
- 2 cups shredded cooked chicken (canned or not)
- 1 package (8 ounces) cream cheese, softened (I’ve used jalapeño cream cheese sometimes for a extra kick but you don’t have to.)
- 1/2 cup franks redhot buffalo sauce (I use the wing sauce)
- 1/2 cup ranch dressing
- 1/2 cup blue cheese crumbles (I use Fiesta blend shredded cheese so good!)
DIRECTIONS
- PREHEAT oven to 350°F. Mix all ingredients in a large bowl. Spoon into shallow 1-quart baking dish.
- BAKE 20 minutes or until mixture is heated through; stir. Sprinkle with green onions, if desired, and serve with chips, crackers and/or cut up veggies.
This is also so good on a tortilla wrap with lettuce and fiesta blend shredded cheese!
@Muse4apoem This sounds really good, thanks for posting!
Listening - One Step At A Time! - Written with no AI!
@Muse4apoem I feel ya. I don't eat when I get stressed. After 2 days, I finally made myself eat yesterday. I didn't do it then, but promised myself I'd make myself a batch of biscuits and gravy sometime this week. That's my favorite comfort meal. It reminds me of my mom, and her mother. 😊
Your recipe looks good!
These are fantastic it’s a Betty Crocker Recipe
Ultimate Chocolate Chip Cookies
2 1/4 cups Gold Medal all-purpose flour (the brand doesn’t matter)
1 teaspoon baking soda
1/2 teaspoon salt
1cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar (I ONLY the light brown sugar it makes a difference)
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
1 cup coarsely chopped nuts, if desired
Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally. Beat in egg and vanilla until smooth.
Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
Onto ungreased or parchment-lined cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
