Tuesday, October 4, 2011

Friends, Recipes and Mad Gab

Photo Source
Some friends came over the other night to keep me company
while Bill was out of town this weekend.
Sweet friends.
I love when we get together because we laugh
and laugh
and laugh some more.

Not only do we laugh, but we eat - and it's fantastic.

I experienced these delicious dips on two different occasions.
I fell in love with them immediately.
Nicole was gracious enough to share her recipes:

 Buffalo Chicken Dip
12.5oz can of chicken (drained)
8oz cream cheese
1 cup ranch or blue cheese 
3/4 cup Frank's Buffalo Sauce
1 cup shredded cheddar cheese 
In a saute pan - combine chicken, cream cheese, ranch, buffalo sauce,
and 1/2 cup shredded cheddar cheese.
Cook on medium until bubbly.
Pour in baking dish.
Sprinkle with remaining 1/2 cup cheese on top.
Bake at 350 for 20-25 minutes.
Serve with veggies, chips, crackers, etc. 

Photo Source
 Apple Dip
8oz cream cheese
1/2 cup brown sugar
1T vanilla extract
Blend well and serve with apples.
(I'm sure this can be served with all sorts of fruit - yum.)

Natalie made hummus.
I also love hummus.
I plan on trying this recipe very soon:
Photo Source
1-16oz can of chickpeas (or garbanzo beans)
1/4 cup liquid from can of chickpeas (I used a little less)
3 T lemon juice (more or less to taste)
1/2 tsp salt (I just used a pinch)
2 T olive oil
1 tsp cumin
(if you don't have cumin, or don't want to use it - the recipe called for 2 cloves of crushed garlic and/or 1-1/2 T tahini- which I could not find- they say to omit this anyway if you don't like the taste. For spicier: add a dash of red pepper or cayenne pepper.)

Drain chickpeas and set aside liquid from can.
Combine remaining ingredients in blender or food processor.
Add 1/4 cup of liquid from chickpeas.
Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Serve immediately, or cover and refrigerate
(can be refrigerated up to 3 days or frozen for up to 1 month).
Add some olive oil if it looks dry.

Another friend hosts game night at her house (so gracious) every month.
She made these rolls that are to die for.
So. stinking. good.
Photo Source
Heavenly Rolls of Goodness
(I made that name up.)
crescent rolls
melted butter
cinnamon sugar

Dip marshmallow in melted butter.
Roll around in cinnamon sugar.
Wrap marshmallow in a crescent roll.
Dip crescent in butter.
Roll around in cinnamon sugar.
Place in lightly greased muffin pans.
Bake until crescents are cooked.
Die and go to heaven.

Thanks for sharing, Cheryl.
My hips do not thank you.

While you're eating all this amazingness, go ahead and play a couple of rounds of Mad Gab.
You won't spill drinks, almost pee in your pants, drop things, kind of trip, or get extremely full.
Not at all.

No comments: