No Bones Chicken Wing Dip
1 — 8-ounce cream cheese, softened
16 ounces sour cream
1 cup blue cheese dressing
1/2 cup Frank’s Buffalo Wing Sauce
2 1/2 cups shredded cooked chicken
8 ounces shredded provolone cheese
In large mixing bowl, beat cream cheese, sour cream, blue cheese dressing and wing sauce until blended. Stir in chicken and cheese. Pour into 9-by-13-inch pan. Cover and bake at 350 degrees for 35-45 minutes until bubbly. Serve with carrots, celery, crackers, etc.
Karen Urban, Superior
This recipe tastes delicious and is easy to make. It has a zingy kick, but is not too spicy. It is always a hit at parties. I never have leftovers to worry about.
Roasted Red Taters
7 to 10 medium red potatoes — diced into 1-inch cubes with skin (skinless optional)
1 packet dry au jus mix (1 ounce)
1 packet dry ranch dressing mix (1 ounce)
1 packet of dry Italian salad dressing mix (1 ounce)
2 tablespoons of virgin olive oil
pinch of pepper
pinch of garlic powder
Add potato cubes to fill approximately 2/3 of a one-gallon zip-tight freezer bag. Add the remaining ingredients to the bag and seal. Mix well. If the potatoes seem a bit dry, add a splash of olive oil until equally coated. Line a large cookie sheet with aluminum foil (shiny side up) and apply a thin layer of your favorite cooking spray. Using a draining spoon, remove potatoes from baggie and arrange evenly on the cookie sheet (no need for separation). Preheat oven to 425 degrees and bake for 30 minutes or until tender with a fork.
Chad Kriske, Duluth
1 cup cranberry juice
1/4 cup orange juice
1 cup vanilla ice cream
1 teaspoon cinnamon
Place all ingredients in a blender. Blend until smooth and thick. Pour into small cups or glasses and serve. Yield: 2 1/2 cups.
Sally Ankerfelt, Minneapolis