1 package..8 ounces cream cheese softened
1/2 cup blue cheese dressing
1/2 cup any flavor Franks hot sauce
1/2 cup crumbled blue cheese (you can use shredded mozza)
2 cans white chicken in water..drained,crumbled
assorted fresh veg,crackers

stir cream cheese in a 9 inch pie plate with a fork or whisk til smooth...stir in dressing,hot sauce and blue cheese...stir in chicken...bake at 350 degree oven for 20 minutes or hot n bubbling...stir the chicken in just before serving.....
this dip has lottsa flavor...
enjoy.

teasingbrunette

Doctor Love!

I'd call her Angelshoe

Thanks for sharing that Shoes...and DAN!

Its funny I have not had it yet...In one way I can't wait and yet from what I hear I can wait!

She doesn't get hot flashes yet...but she thought she was irritable...

Well she said she had a kind of weird period a few months back...
Shed did a pregnancy test too and it was negative...

I tried something new the other day and it turned out so good.
Its just like stuffed bell peppers but using half a roasted acorn squash instead of the bell pepper.
The squash becomes the bowl for the filling and the best part is that you don't have to worry about peeling it before hand.

Here's the recipe:


Ingredients

2 acorn squash, halved and seeded
2 tablespoons olive oil
1 1/2 pounds turkey or chicken sausage, casings removed
1 onion
1 cup cooked brown rice (I used the microwaveable kind)
add a bell pepper if you like


Directions

-Preheat an oven to 350 degrees F (175 degrees C).

-Place the squash halves face-down in a baking dish in 1/2 inch of water and bake until flesh is tender, about 40 minutes.

-Meanwhile, heat the olive oil in a large skillet over medium heat; cook the onion until tender. Add the sausage and cook until brown, breaking the meat into small pieces as it cooks. Add the cooked brown rice, season to taste with your favorite meat seasoning and set aside.

-Once the squash halves are tender, discard the water. Sprinkle the flesh with salt, cumin and chili powder (optional).

-Fill the squash halves with the browned sausage, and top with Parmesan (optional).Let me tell you something a tad easier that will ad more flavor to your squash. Prick it and, bake it whole. The insides add so much flavor plus, it is so much easier to cut in half when it's already cooked.


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This is the basic cheese strata with some mild green chiles to add some flavor.

Refrigerate this egg and cheese casserole overnight, if desired, then pop it in the oven for breakfast.
Cook Time: 40 minutes
Ingredients:

* 16 slices white bread
* 1 pound cheddar cheese, sharp, shredded
* 2 teaspoons dry mustard
* 2 teaspoons salt
* 1 teaspoon pepper
* 1 small can green chiles, chopped, 4 ounces
* 4 cups milk
* 6 eggs

Preparation:
Preheat oven to 350 degrees. Trim bread; cut into cubes. In a 3-quart baking dish, put in half the bread cubes, cheeses, dry mustard, salt , pepper, and green chilies. Repeat a second layer. Pour beaten eggs and milk over the layers. Cover and refrigerate for at least 1 hour or overnight. Bake (uncovered) in a 350 degree oven for 30 to 40 minutes or until bubbly and slightly brown on top.
Serves 8 to 12.

My sister gave me what is supposed to be the "best ever" strata recipe but I can't seem to lay my hands on it at the moment. As I recall when we made it last November, it had goat cheese, Monterrey jack and chedder, and other things in it too.

Some shoes or a nice lawn chair . ;*D