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Wednesday 14 December 2011

Recipe of the Day - Buffalo Chicken Dip

Buffalo Chicken Dip  
(this recipe gets the most requested award... so here it is.  Also, as its party season its a great one for all your pot-lucking needs.  Thank you to Nicole Franks for the enlightenment!)

A fabulous dip perfect for game day, large groups or small,  kids and grown alike.  Serve it hot and reheat the leftovers for a second go.

2 small cans (or 1 x 14 oz large)  cooked chicken, drained (Crazy right?  It's better than if made with fresh!)
1 x 8 oz package cream cheese
1 cup ranch dressing
3/4 cup Franks Hot Sauce
1 1/2 cups grated cheddar cheese, divided

In a medium pan combine chicken and cream cheese and melt over medium heat until cheese is smooth.  Add ranch, Franks Hot Sauce and cook until hot bubbly.  Add half the grated cheese and stir until melted.  Pour into a shallow, dip friendly baking dish.  Sprinkle with remaining cheese and bake at 350'F for 20 minutes or until cheese is bubbly and melted.  Let stand a couple of minutes before eating so no one gets burned.  Serve with Carrots, celery and tortilla chips.

Notes: You can freeze this dip before baking and pull it out to thaw day of.  You can make it less spicy by simply adjusting the amount of hot sauce you add.  You can also use whatever you like for dipping though after some experimenting I find carrots and celery to be truly the best.

Recipe of the day - DIY Homemade Ketchup!

Seriously this is so much easier than you might imagine! The taste testers include my family, the neighbors on both sides of us, plus kids and adults alike, and everyone agrees, it is the best! Other reasons it is the best are how inexpensive, easy and healthy (no high fructose corn syrup or hidden salt) it can be. It keeps in the fridge just like store bought (save your favorite bottle style to refill as needed) and you can freeze it so make a big batch and enjoy the benefits of DIY once more!

I have had so many recipes I have wanted to post lately that it seemed most reasonable to post something simple to get my blogging fingers nimble again... But seriously there are so many to come, I will try to post more faithfully.

Homemade Ketchup - all the flavor without the cost or excessive sugar and salt
Yield: Approx. 1 L or 4 cups

3 small cans tomato paste (organic if possible)
1 cup packed brown or raw sugar
1 cup cider vinegar (preferably organic)
1/4 cup Braggs or low sodium soy sauce
1 cup water
2 tsp kosher salt (1 tsp table salt)
Pinch cayenne or to taste


1. Combine all ingredients in a medium pot and bring to a boil, stirring fequently.  Reduce heat and simmer for 5 minutes or until all the sugar is dissolved and mixture looks like ketchup!

2.  Remove from heat and cool.  Pour into your favourite ketchup bottle and use as always.  Alternatively freeze in airtight containers for up to 6 months.