"New & Improved" Buffalo Chicken Cheese Dip

I know what you're thinking. "Rachael, you've already done this recipe. Be creative, already." You're right-I have already posted this recipe; however, I have improved this. Tremendously.

Tomorrow is Labor Day. Actually, depending on when I post this, today might be labor day. And you undoubtedly have some party to go to tomorrow/today. And many of you are expected to bring some sort of dish; something that you'll probably buy at the store for way too much and possibly try to pass off as your own.

Don't do that. Make this instead.

Test this theory: when someone asks you what you're bringing to the party, go ahead and tell them, "I'm bringing buffalo chicken cheese dip." Watch their face. It will either a) light up from sheer excitement, or b)  become pale after realizing that their dish will be nothing compared to yours. Nothing. It will be banned to the side of the table with the fruit salad and nasty cole slaw. Yours will be seated in honor next to the burgers and brownies. Now give the evil laugh and move on. This was a good decision, wasn't it?


Ingredients:

• 2 8 oz. blocks of cream cheese, softened
• Buffalo sauce (near the hot sauce, ketchup and barbecue sauce)
• Garlic salt
• Lawry's seasoning salt
• Pepper
• 6-8 boneless skinless chicken breasts
• 8 oz. bag shredded mozzarella cheese
• 1 cup of another kind of shredded cheese {I chose a pizza blend}
• 1/2 cup ranch dressing

Directions:

• Cut up thawed chicken breasts into small pieces
• Cook on the stove over high heat
• Add some of the garlic salt, seasoning salt and pepper. Mix well.
• Once the chicken is almost done cooking, add about a cup of the buffalo sauce and stir. Turn the heat on medium and let it finish cooking.
• In a separate bowl, mix the cream cheese

• If you forgot to take it out of the fridge and it's hard as a rock, you can microwave it for 30 seconds.
• Add the mozzarella cheese, buffalo sauce and ranch dressing. Mix well.
• Once the chicken is finished cooking, add to the bowl and combine all ingredients.
• Spread mixture into a 13x9 pan.
• Add about a tablespoon of buffalo sauce to the top of the dip and spread with a spoon, lightly covering the top.
• Sprinkle with the cup of shredded cheese you chose.
• Bake at 350 degrees for 20-30 minutes until bubbly.
• Serve hot with vegetables, tortilla chips or Fritos. If you're afraid of carbs, this can also be served solo.
• This can also be garnished with drained, diced tomatoes (not for me, though, thanks) or chopped green onions.

I wish you were in my apartment right now. I wish you could smell what I'm smelling. This.Is.Heavenly.

Love and all-things-new,

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Macaroni & Cheese

I'm not southern, and it ain't no secret. I lack what some people would call "twang," and I'm not sure it's ever going to happen for me. That's okay, though. I always faked it quite well.

But I don't have to anymore. I feel southern after making this. It's almost as if I should be wearing a floral apron, gathering my eggs from the barn and calling my dad "Pop." If you haven't noticed, I'm trying very hard to abandon my stereotypical view of the south.

It all started with my brother-in-law, Mattheow Mytooeh, as we affectionately call him in the Wadsworth home. Last Thanksgiving, he was determined to contribute to the most important meal of the year by providing the macaroni and cheese. Honestly, we were all a bit skeptical. I can confidently say that he has probably cooked less than ten times in his life. So when he brought a casserole dish that weighed 8 lbs. (yes, we weighed it), we decided it was worth a try.

I had always sworn that I would never make homemade macaroni and cheese. Blasphemy, some would say, but I was perfectly content with Kraft. If it ain't broke, why fix it, right? Turns out I was "broke" in the same way that I was broke in the 3rd grade. I thought I could see fine, until I got glasses. Then I realized just how blind I had been.

The best part about this recipe is that it can easily become a crockpot recipe. That's how I made it!

I was blind, folks. The good Lord opened my eyes, and now, finally, I can see, with a little help from Mattheow.


Ingredients:

• 1 box of elbow macaroni
• 6 tablespoons butter (3/4 stick)
• 2 1/4 cup milk
• 1 egg
• 4 tablespoons flour
• 1 tablespoon ground mustard
• 8 oz bag shredded cheddar cheese
• 2 cups steamed and chopped broccoli (optional)
• Seasonings:
• Salt and pepper
• Cayenne Pepper
• Garlic salt
• Lawry's seasoning salt

Directions:

Cook noodles according to package. Drain and set aside.

Melt the butter in a large pot. Keep the heat on medium low.

Once it's melted, add the flour and ground mustard. Turn the heat to low, whisking constantly for 2-3 minutes.

Add the milk and turn the heat to medium. Let the mixture cook for about 5 minutes, stirring occasionally. This will thicken the mixture up. Add about 1/2 teaspoon of the seasonings and stir.

This is where you get to have fun and experiment a little, so go to your seasoning stand and pick up a few things you've never used before and try them out. Just don't overdo it.

In a separate bowl, beat the egg until smooth. 

Add the egg to the milk/butter/flour mixture. Stir until combined.

Add all the cheese except for 3/4 cup and stir well. Continue to stir until the cheese is melted and thick.

For the record, I am a firm believer in cheese, even ones that I can't pronounce or ever find in the store. Here are some fun cheeses that you might want to consider shredding and adding during this stage of the recipe: Fontina, asiago, Gruyère, parmigiano-reggiano, and even fresh mozzarella.

Add salt and pepper to taste; however, it is very important to make sure and add a good bit for this recipe, especially the salt. Personally, I added about a teaspoon, and I know some of you might freak out over that, but if it doesn't taste good, then what's the point?

Pour the drained macaroni into the mixture and gently stir it into the mixture.

This is the part where you add the broccoli (if you want it). And let me tell you, it adds so much to this recipe. I highly recommend throwing it in there.

Once combined, pour into a 13x9 baking dish (or crock pot) and top with remaining cheese.

Bake at 350 for about 20 minutes, or until top is bubbly and slightly browned. If you're using a crock pot, keep it on low 4-6 hours.

I know it seems complicated, but I don't consider myself to be a cooker of complicated things, which should give you hope. And might I say, this is well worth the effort.

Love and changing-my-mind,

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