No Kitchen, No Problem Buffalo Chicken Dip
Terry Swimm Haverhill, Massachusetts
Prep/Cook Time: 10 minutes prep, 6-8 hours in crockpot Ingredients: 3 1/2 boneless chicken breasts Bottle of Frank’s Red hot 8-ounce block of cream cheese 1 stick of butter 4 cups shredded mozzarella Directions: Put chicken, hot sauce, and butter in crockpot for 6-8 hours until chicken breaks apart easily with a fork. Stir in cream cheese and mozzarella. Serve with tortilla chips! Additional note: This makes a good amount, but any leftovers are easily heated in the microwave or can be frozen.
Simple Cucumber Salsa Prep/Cook Time: 15 minutes Ingredients: 2 medium cucumbers ½ cup sliced cherry tomatoes ¼ cup cilantro 1 teaspoon lime juice (optional)
Sara Hemingway Owensboro, Kentucky
¼ cup diced red onion ½ cup crumbled feta cheese 2 tablespoons sour cream Salt and pepper to taste
Directions: Peel, seed, and dice the cucumbers. Add all other ingredients and mix together. Serve with corn chip scoops or blue tortilla chips.
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