Sunday, September 30, 2012

Buffalo Chicken Dip

by Priya Poehner
Priya made this at the Sept. 30 coffee hour, and it was scrumptious! Great for a party, game day, or you alone in the kitchen (we don't judge.) Thanks to the original poster! We've shared it here.

  • 1 1/2 cups cooked chicken, cubed (or 3 10 oz. cans chunk chicken)
  • 2 (8 oz.) packages cream cheese, softened
  • 1 cup bleu cheese dressing
  • 3/4 cup Frank's Hot Sauce 
  • 1 1/2 cups shredded cheddar cheese
  • pinch of salt
  • 1/4 t. black pepper
  • bleu cheese crumbles (optional)

Preheat oven to 350F. Reserve half a cup of shredded cheddar and the bleu cheese crumbles. Mix the remaining ingredients together and pour into a medium baking dish (9x13 pan works great.) Sprinkle with remaining 1/2 cup of cheddar.

Bake for 20 minutes until hot and bubbly. Remove from the oven and sprinkle with bleu cheese crumbles if desired. Serve with celery sticks, fritos, tortilla chips or pita chips.

Fruit Fluff Parfait

By Priya Poehner

Priya served this at a recent coffee hour, and it was a big hit--the bowl was nearly licked clean! She found it  here via Pinterest, so thank you to the original poster. It is light and delicious, and could not be easier.

I know this one is going in my file for the holidays--simple and tasty!


  • 2- 6 oz. raspberry yogurts (or your favorite flavor)
  • 1- package vanilla instant pudding mix (3.4 oz. powder)
  • 16 oz. whipped topping (Cool Whip)
  • about 16 oz. your favorite fruits (Priya used frozen mixed berries, which gave it a delicious, frosty flavor)

Mix yogurt and vanilla pudding powder well, then fold in the whipped topping. You can either fold the fruit in or serve it over the top of the fluff, or in layers in a trifle dish if you want to get really fancy. ;-)