Glenda here is another recipe similar to the one you posted. Have you ever added celery to yours? I have never made Buffalo Chicken Dip but want to soon. Both recipes look delicious and thank you for posting it . I copied the recipe from another website so the son she is talking about is not mine. Bonnie's Buffalo Chicken Dip Brought this dip to our son's house for the playoffs last year...all his friends kept going into the kitchen and saying "What IS this???? Who MADE this???? Dude, did you TASTE that?" 4 - boneless skinless chicken breast halves, about 2 pounds, boiled and shredded with 2 forks (I do mine in the crock pot and then I have homemade chicken broth for other cooking uses; the meat shreds so beautifully, too.) 1 12-ounce bottle Frank's Hot Sauce (try NOT to substitute....Crystal is passable but whatever you do, do NOT use Tabasco!) 2 8-ounce packages cream cheese, softened 1 16-ounce bottle Ranch dressing 1/2 cup chopped celery 8 ounces shredded sharp cheddar cheese or Monterey Jack cheese or combo thereof Preheat oven to 375 degrees. In a 13x9x2 inch baking pan, combine the cooked, shredded chicken meat with the entire bottle of Frank's, spreading to form an even layer. In a saucepan over medium heat, combine cream cheese and entire bottle of Ranch dressing, stirring til hot and smooth. Pour this mixture evenly over chicken mixture. Sprinkle with chopped celery. Bake uncovered for 20 minutes. Then add the shredded cheese and bake uncovered for another 20 minutes or til bubbly--do not overbake or the cheese topping will get browned and hardened! Remove from oven and let stand 10 minutes. Serve with celery pieces (cut the celery cross-wise, not lengthwise...you want the dip to get scooped into the celery piece)...or with any sturdy dipping chip like Tostito Golds. COMMENTS: This is an awesome dip!

I'm making a HatchChili corn pudding this year. I ordered a big box of med-hot chilis from the HatchChiliStore. 28 bigJim 10inch chilis i roasted whole, then froze, and smoked a big batch with tomatillos for salsa. Similar recipe as above but uses corn flour and green onion, fresh frozen corn, half of that is pureed. No added sugar. Canned corn is full of sugar. I froze lots of corn this year, three varieties. The tiny white corn is very sweet on its own. Our plans are so heavily veggie but i used to make a pearl onion and pea dish. I just might have to make a small dish of it. LOVE peas. This is the time of year when i buy a big bag of frozen peas and limas and spinach. From a farm in Georgia. I always make a big tray of mixed roasted root veggies, one of everything the market offers. 3-4 varieties of yam/sweet potatoes. Along with baby whole brussels, yellow beets, etc. Harvested a boatload of purple carrots from the garden. That pleases everyone so i don't need to make any one-up casseroles of those. Leftover roasted roots make a great next morning hash with a nest of dressing and an egg in each nest. Baked. My dressing/stuffing is a traditional one from Food and Wine mag years ago. I add wild rice, porcini, apple diced, pecans and a small wheel of lamb sausage. Usually 3 types of our fresh frozen bread, one toasted like croutons and some corn bread. One 1/4 loaf i always thaw and leave soft for that good smooch wet texture. Lots of homemade stock. BourbonCranberry sauce, from the same vintage issue of Food and Wine. Warm escarole salad with roasted radiccio, matchsticked celery root and golden beet, pears, pomegranate dressing, toasted pepitas. That magazine is so stained and tattered, '89 i think, but even has a shopping list tucked in that makes shopping easy. I make Thanksgiving sliders with leftover dinner rolls wrapped in parchment, then foil that go off with those driving or off to the airport. Dressing, cranberry, turkey and a dab of mashed potato as the 'mayo'. All other weekend meals are seafood except for Saturday turkey soup. *vegitarians are covered easily if i have any. I recently made a veggie stock that i can make a dressing by taking out a bit of the ingredients while prepping and make a separate veggie dressing. Why i initially added the wild rice and mushrooms years ago. Pies are pumpkin and chocolate bourbon pecan. Tradition. The BourbonPecan recipe is from that same Food and Wine mag. I just tuck dark chocolate around the crust edge. We did duck one year, but turkey it is as it is just once a year for us.

I was married for 15 years before my daughter was born. Once I became a mother, I tried to be a "super mom" and do everything I thought a mom should do. That included baking cookies. Odd because I didn't raise her eating a lot of sweets, and she wasn't (and still isn't) big on eating sugar. But, I liked homemade cookies and like everything else I do (all or nothing), I took to it in a BIG way. I had never liked store bought cookies particularly, and when baking, if the recipe called for margarine, instead of butter, then I wouldn't even try the recipe because I felt like their standards didn't measure up to mine. Cookie snob. ;) I baked cookies and if they were really good, I added them to my permanent recipe files. I used to make cookie platters for my friends and neighbors at Christmas. Since I live in a super humid climate, and didn't have central heat, which might have helped take the humidity out of the house....always lived in very old houses...candy recipes could be difficult. But divinity seemed like it belonged at Christmas, but when I made it, it was more apt to be like marshmallow whip. This recipe is a meringue type cookie, but a little bit like divinity. (I said "a little bit"). I got it in one of those Better Homes and Gardens Christmas Cookie magazines that come out this time of year. Somehow or another, I lost the recipe, and I couldn't remember which magazine it was in, and over the years, some of the magazines had been tossed when I cleaned house. I searched for it on line for a long time, and decided I'd finally have to go on line and try to find the magazine, and buy it, but not knowing what year, I still couldn't be sure. One day I searched for it, and it came up! I am sure this is much to do about very little to most people, but I was really happy to find it again. Black Walnut Drops (I find black walnuts at Kroger.) 2 egg whites 2/3 c. sugar 1 c. finely chopped black walnuts 2 tbsp. flour In a small mixer bowl beat egg whites until soft peaks form. Gradually add sugar, beating until stiff. Toss the black walnuts with flour; fold into egg whites. Drop the meringue by rounded teaspoons onto prepared cookie sheet. Bake 10 to 12 minutes at 325 degrees until edges start to brown.

So much of what is mentioned is way to sophisticated for this group, people who wouldn't touch a chicken liver in their lifetime, lol, and would be happy with some Frito's. And brie is really too exotic for them. I had a party this past weekend where I had many of the things mentioned, wrapped brie, pinwheels, bacon wrapped dates, and am sick of all of that as I ate the leftovers. I do love seafood as an appetizer for lasagna, it's perfect but oh well. It's a heavy, traditional, meaty, cheesy lasagna. I have a bunch of crackers so am thinking a roasted red pepper dip, some spiced pecans and some veggies. This is so boring with all these good ideas floating around. I'm also toying with won ton cups with a variety of fillings, some of which could have crab, for the two of us who do like seafood. Or endive filled.