My friends Susan Cotton and Jennifer Jones both submitted this recipe for the First Baptist Church cookbook. I have made it several times and we love it! I also cut some of the calories by using low fat cream cheese, dressing, and cheese and it does not take away from the flavor at all. So here it is …Enjoy!
3 large cans of chicken or 1 whole cooked chicken (or a rotisserie chicken)
2 pkgs (8 oz) cream cheese
1c Ranch or Blue Cheese dressing (pick your favorite)
3/4c red hot sauce
2c shredded sharp cheddar cheese
First, brown the chicken in skillet for 10 minutes. Add dressing, cream cheese, hot sauce, and cheese. Simmer on low until cheese melts. Transfer to crock pot to keep warm and serve with your favorite tortilla chips. Delish!
PS. We also call this… Sunday night supper!
I hope everyone has enjoyed a summer filled with fun, friends, and fellowship. Like many of you, my family has been treated to lots of “get-togethers” over the past months. In the midst of all of our socializing, I remembered that I had forgotten to take our gracious hostesses a small token of our appreciation. Yes, Emily Post and Mrs. Manners would not approve…neither would my mother. So, I decided to purchase a few gifts ahead of time to always have on hand in case of a last minute invite… as you can see, I am so my mother’s daughter.
I decided that chip and dip bowls would be a practical gift for anyone. They come in all shapes, sizes and price ranges. Plus, if you add the chips and salsa or dip to the bag you are assured of at least one snack you will enjoy at the host home. No more smiling and pretending to like a new recipe…you know who you are!
Also, I would advise against purchasing the chips and dip ahead of time if at your home, like mine, food seems to disappear. Picking the snacks up on the way to the event is always a more advisable practice.
The Lord has been gracious in blessing us with great friends and family, and it’s nice to share our gratitude with them. “May God be gracious to us and bless us and make His face shine upon us” Psalm67:1.
Living with a grateful heart,
This is a great supper recipe for these hot summer days. It's healthy and light and you don't have to heat up the kitchen. Try it as is or use your own favorite summer vegetables.
1/2 box cooked noodles (children's choice - my daughter always loves bowtie and spiral the best)
Cherry tomatoes - cut in half
Broccoli crowns cut in bite sized pieces
Olive slices green or black
Red pepper strips
Cucumbers - diced
Cheddar cheese - cut in small cubes
pepperoni, ham, or turkey - cut in strips
Pour 1/2 to whole bottle of Wishbone Robusto Italian Dressing on top and toss. You're done!
This is just a little break from all of the burgers and steaks you have been eating this summer. As always it’s quick and delicious! You will need the following…
1-2 packs of smoked sausage (cut into halves)
1 each green, yellow, orange, and red pepper (Cut into big chunks)
1 onion (cut into large pieces)
Olive Oil (enough to drizzle over everything)
2-3 shakes of Sea Island Sea Salt (or your favorite seasoning)
First, and most importantly, get your grill ready and just throw your frying pan on the grill to get it hot. Then place the sausages on the grill and everything else in the frying pan. Cook everything for about 10-15 minutes, until peppers and onions are tender but not”mushy”. The sausages will have those beautiful grill marks on them. Next, add the sausages to the pan and deliver this delicious and fragrant dish to your table.
** Note to self… don’t forget potholder when picking up pan!
I like this piled up on my plate as is; my hubby likes it on a big toasted Hoagie Bun with mustard. Either way it’s fast and tasty!
The Supper Table
Easy ideas to help you get them to the table.
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