Buffalo Chicken Dip

Buffalo Chicken Dip
By: Elizabeth's dad's fiancee (it's too good not to include)

Ingredients:
1 cup Ranch dressing
1 1/2 cups shredded cheddar cheese
2 (8 oz) packages cream cheese, softened
3/4 cup pepper sauce (Franks Red Hot)
2 (10 oz) cans chunk (Tyson) chicken, drained
1 (8oz) box chicken-flavored crackers

Directions:

• Heat chicken and hot sauce in a skillet until warm throughout.
• Stir in cream cheese and ranch dressing.
• Cook until blended and warm.
• Mix in half of the shredded cheese, and transfer the mixture to a slow cooker (crock-pot).
• Sprinkle the remaining cheese over the top, cover, and cook on low until hot and bubbly.

This dip can be eaten on tortilla chips or any sort of crackers. (I've actually never had it on chicken-flavored crackers)

Salsa

Salsa
By: Deanne Jensen

Ingredients:
1 bunch green onions
1 bunch cilantro
2 tomatoes
2 avocados
1 can black eyed peas + juice
1 can corn (or frozen equivalent)
1 envelope Good Seasons Italian Dressing
1/4 c. vinegar
Jalapenos to taste

Directions:

• Mix.
• Serve with tortilla chips.
  

Salsa Chicken

Salsa Chicken
By: Heather Lombard

Ingredients:
3 Chicken breasts
1 Cup brown sugar
16 oz jar salsa

Directions:

• Put everything ina crock-pot and cuck on High for 1 hour
• Turn down to low and continue to cook for another 2-3 hours
• When it's done, pull the chicken out, shred it, and serve on tortillas w/ sour cream