Chicken Wing Dip

There are two really good reasons why you should try making this chicken wing dip, if you never have before.

Reason #1 - Football
Reason #2 - Holiday Parties

Somewhere between those two occurrences, you will discover how awesome this chicken wing dip is, will be asked to make it in copious amounts for every gathering, and even those copious amounts will prove inadequate to handle its life span of 2.76 seconds.

I wish I could take credit for creating this recipe, but I can't.  It's the good ol' Frank's RedHot Buffalo Chicken Wing Dip recipe.  Probably the only thing I sometimes do differently is use an alternate hot sauce, based on availability at the store, and I generally have to double or triple the amount because - as I mentioned - I'm often asked to make "vats" of this stuff.

I'm not kidding on the "vats" thing.

There are two ways to make this chicken wing dip. You can bake it, or you can use a slow cooker.  I'll give you directions for both.

Cheese Pennies

I came across this recipe a while back.  I had been asked to provide a small appetizer-type item for an evening event at my church, and these seemed simple and quick.

The original recipe came from the Cookie & Biscuit Bible, and the only major difference between my cheese pennies and the Cheddar Pennies recipe was my choice of cheese and the amount of chili powder.

Bruschetta, or, My Favorite Thing to Do With Tomatoes

My husband and I went to Italy for a week in April of 2007, and one of our "goals" was to find the best tasting bruschetta.  I'm not sure if we succeeded or not, but our search did spark our lingering love for the dish.

According to Wikipedia, bruschetta (pronounced "broos-ketta", not "broo-shetta" as is common in the US), is an antipasto dish from central Italy.  There are several variations of it, but its most common incarnation in the United States involves four very simple ingredients:

It amazes me, stupefies me even, that "bruschetta" is sold in jars at the supermarket.  It's such a ridiculously easy thing to make, and is so much better when prepared with fresh ingredients.  Really, if you've been buying jarred "bruschetta" at the grocery store all these years, I'm going to convert you right now.

Ready?