Buffalo Chicken Dip

I really like hot wings. Not the burn your stomach, can't breath or taste for the next day, send you to the emergency room type hot wings.Those are just silly. But I like a nice, spicy wing that makes my mouth burn for a bit but still has good flavor. My favorite place to go for these perfect wings is Jim's Wings in Ft Collins. We learned a few years ago from a secret source that they use Frank's Ret Hot Sauce for their wings and ever since then, that is the only sauce I use. Frank's website has a great Buffalo Chicken Dip that I decided to try as part of our Superbowl menu. It turned out fantastic.

Buffalo Chicken Dip
adapted from Frank's Red Hot

8oz package cream cheese, softened
1 cup sour cream
1/2 cup ranch dressing
1 cup mozzarella cheese
1/2 cup to 1 cup Frank's Red Hot Sauce (depending on how spicy you want it)
1 chicken breast, cooked and shredded


Combine all ingredients in saucepan and cook until heated through and cheese is melted.
Or
Combine all ingredients in large bowl and mix well. Pour into casserole dish or pan and bake at 350 for 30 minutes.

Serve warm with celery stick and chips.

Jello Pretzel Salad

I never understood how jello could fall into the "Salad" category. Salads are made with leafy greens, or if you are extra cool they are made out of fruit. But jello? Come on.

Nonetheless, this recipe is most commonly known as the "Jello Pretzel Salad" and it is delicious. I shall also have you know this is the first time I have ever bought Cool Whip. I grew up in a house where everything was "real" and fake things (margarine, cool whip, spray cheese and the like) were not allowed in. So I had quite the moral dilemma at the grocery store trying to decide if this recipe could use real whipped cream. As I was making the dish for a dinner party, I decided not to risk it. If anyone has tried using real whipped cream, please, let me know your results. While the dish turned out delicious and was a big hit, I think it could be even better, so check out some of the notes at the end.

Jello Pretzel Salad

Crust:
2 cups crushed pretzels ( blended in blender until desired consistency)
3 T brown sugar
3/4 cup melted butter
Combine all ingredients and press into 9x13 pan. Bake at 350 for 10 min. Let cool.

Cream Filling:
8oz cream cheese (soft)
8oz Cool Whip
1/4 cup honey - see I am being healthy
Whip together and spread over cooled crust, being sure to get it all the way to each edge (to protect the crust from the jello).

Jello:
2 packets (3oz each) of jello (raspberry or strawberry)
1 bag frozen fruit- sliced strawberries or rasperries (optional)
Make jello according to directions, adding fruit at the end. Let jello cool slightly in the fridge, until it has thickened to the consistency of egg whites. Pour over cream filling and let entire pan set in fridge for 4 hours.

NOTES:
1. Ok, those crust amounts make a whole lot of crust, which is great if you are into that kind of thing. If you are not a crunchy lover or like a little less crust, it would be ok to half it.

2. I loved that cream filling. I think I might try doubling it next time.

3. Add the fruit. I didn't when I made this one because I didn't have any, but I think it would have made it extra delicious.

Thin Mint Cupcakes

Chocolate and mint are such a great combination. Peppermint patties = awesome. Mint Hot Chocolate = delicious. Thin Mints = wonderful. See, you can't go wrong. And these cupcakes are here to prove it.

Mint Chocolate Cupcakes with Chocolate Mint Buttercream

For the cake:
3/4 cup flour (heaping)
1 cup sugar
1/4 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/4 cup vegetable oil
1 egg
1/4 tsp vanilla
1/2 tsp mint extract
1 cup boiling hot chocolate (we used mint flavored)

For the frosting:
1/4 cup shortening
1/4 cup butter (just softened)
2 cups powdered sugar
1 Tbsp heavy whipping cream (or milk)
1/2 tsp vanilla
1 tsp mint extract (add more or less depending on how strong you want the minty flavor)
1 1/2 Tbsp cocoa

4 Thin Mints or Grasshopper Cookies (for crumbling)

Preheat oven to 350 degrees F. Line muffin tin with paper baking liners. Do not attempt to bake straight in pan, this cake will stick.

Sift together dry ingredients in electric mixer. In separate bowl, combine wet ingredients EXCEPT hot cocoa. Slowly stir wet ingredients into dry until just combined. Add boiling hot cocoa slowly until batter is uniform and very runny. Don't worry, it will bake just fine. Spoon batter into prepared muffin tins, filling 3/4 full. Do not overfill, they will make a mess in the oven.

Bake for 35 to 40 min until toothpick inserted comes out dry. Remove from pans and let cool on cooling rack.

For frosting: combine shortening and butter in electric mixer and whip until light and fully. Alternate adding milk and sugar until frosting is fluffy and slightly stiff. Add cocoa, vanilla and mint extract. Mix thoroughly. Spoon into pastry bag and frost cooled cupcakes. Crumble cookies until they are a rough powder and sprinkle on top.

Enjoy!