This dip impressed many in Tech Services yesterday at a birthday event.  Susan McCormack was happy to share it so you can try it out at home.

Susan’s Buffalo Chicken Dip

5 boneless/skinless chicken breasts, cooked and shredded (Note: if the chicken breasts are larger, I use fewer than 5)
1 cup wing sauce
1 cup blue cheese dressing
8 oz. cream cheese
8 oz. package of shredded Taco/Mexican cheese

1. Preheat oven to 350 degrees.
2. In a large saucepan, melt the cream cheese on a low flame. Mix in the blue cheese dressing.
3. Continue to stir, adding the wing sauce.
4. Add the cooked chicken, and stir until the meat is thoroughly soaked in the dressing.
5. Pour mixture into a 13”x9″ baking pan. Bake at 350 degrees for 35 minutes or until hot and bubbly
6. Remove from oven and top with shredded cheese. Serve with celery (or whatever you choose) once the cheese has melted.

You can adjust the amount of wing sauce if this is too spicy for your taste.

Thanks, Susan!

Regina Guccione made this delicious treat for the Halloween party last week, and provided this recipe in case you’d like to try it for yourself!

Regina’s Crisp Rice Treats

3 T. butter
6 c. mini marshmallows
6 c. crisp rice

Preferred molding pan lined with parchment paper or non-stick spray- a 9×13″ pan is classic, but you could use cupcake pans, Bundt pans, etc.

Optional Variations:
(only use one variant, as more than one can muck up the consistency of the final product)

1/2 cup semi-sweet chocolate chips
OR 1/2 cup unsweetened peanut butter
OR 1/2 cup of crushed pecans, butterscotch chips, mint chips, etc.

Directions:

In a large, microwave-safe mixing bowl (glass is excellent), add your butter. Microwave the butter for 30-45 seconds, or until the butter has liquefied. (Optional – Add your variant to the butter and mix with a non-stick spatula (silicone is great) until the mixture is smooth.) Fold in the mini marshmallows 1-2 cups at a time. Fold until all marshmallows seem like they have a good coverage of the butter mixture. Microwave butter-marshmallow mixture in microwave for 1 minute. The marshmallow mixture should look puffy. Fold in crisp rice 1-2 cups at a time. If the mixture becomes too stiff to mix in more crisp rice, put back in microwave for another 45-60 seconds. Once thoroughly mixed, spatula the mixture into your pan, pat down with spatula to create a nice flat surface on the top, and let cool for 1-2 hours. Flip onto a tray or cutting board, remove parchment paper, and cut.

Another easy variation is to add a topping to the bottom of your pan. That way when you flip the cooled product over, you’ll have a topping already applied. Chocolate chips work well, since they melt slightly when the hot mixture is poured onto them. Instant chocolate topping!

Thanks, Regina!