Recipe thread

[IrishLake]

I'll start with my favorite snack, Buffalo Chicken Dip:

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks, tortilla chips or Chicken in a Biscuit crackers.

And this is a really easy Oreo Truffle recipe (I did this one for my Christmas cookie exchange last year):

1 (16 ounce) package OREO Chocolate Sandwich Cookies
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

1. Crush cookies to fine crumbs (food processor, or plastic bag and rolling pin); place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Place balls on cookie sheet covered with wax paper. Place in the fridge to chill for an hour or so.
2. Melt chocolate in double boiler or microwave. Using spoons, forks, toothpicks, or ladles (my utensil of choice) dip each ball into the chocolate. Try to do so quickly, because if the ball gets too warm, it will fall apart. Place ball back on wax paper to harden.
3. After the truffle has been sitting on the wax paper for a few minutes, and before truffles are fully hard, decorate with sprinkles, crushed oreo crumbs, crushed candy cane, melted white chocolate, etc. Be creative!
4. Refrigerate until firm, about 1 hour, and serve. Store leftover truffles, covered, in refrigerator.

I'm partial to dipping the truffles in both dark, milk and white chocolate. The white chocolate and crushed candy canes look great for Christmas!