Buffalo Chicken Wonton Cups

Other Ingredients

36 wonton wrappers

36 tsp hot sauce, divided (1 tsp per cup)

2 cups diced and cooked chicken

1/4 cup chopped fresh jalapeno pepper

1/3 cup chopped green onion

1/2 cup finely diced celery

Preparation:

Preheat oven to 350 degrees F. Spray one side of each wonton wrapper with vegetable oil spray. Press wonton wrappers, oil coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool. Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. In a medium bowl, combine chicken, chopped jalapeno, green onions, celery and 1/2 cup Marzetti® Ranch Veggie Dip. Spoon chicken mixture into wonton cups. Serve immediately.

Shrimp and Crap Party Dip

· Shrimp And Crab Party Dip

Ingredients

1/2 pound butter

2 cups milk

1 teaspoon paprika

salt to taste

1 pound cooked shrimp, cut in small pieces

2 cups parsley chopped

1 cup flour

1 small pet milk

1 teaspoon pepper

2 cans crab meat

1 small can mushrooms, cut up fine

1 bunch green onions, cut up fine

How to make it

In double boiler melt butter, add flour gradually, then pet milk and sweet milk slowly.

Then add seasonings.

Add remaining ingredients.

Serve this from a chafing dish.

Note: If you want a little spice and a dash or so of cayenne pepper...

serve with different kinds of crackers, pits chips or cubed french bread, veggie sticks what ever your heart desires even a spoon :) yum

Crock Pot Dip

A really easy and delicious one is:

1# Jimmy Dean Sausage(I use mild, but you could use hot)
1(8oz) Cream Cheese
1 can of Rotel tomatoes with green chilies

Cook sausage and then mix in the cream cheese until melted, throw in the crock with the tomatoes-seriously yummy

Creamy Cheesy Chicken Enchilladas

CREAMY CHEESY CHICKEN ENCHILLADAS

2-3 cups shredded chicken

1-1/2 cups salsa

2 cups shredded Colby and Monterrey jack cheese

1 14 oz can of Old El Paso Enchilada Sauce.....I have found this is the best brand for this

about 8 tortillas

1 cup sour cream

1/2 can of cream of chicken

In a bowl combine the cooked shredded chicken with salsa and 1-1/4 to 1-1/2 cups of the shredded cheese. Just depends how cheesy you want the middle to be.

Next dip a tortilla into the enchilada sauce, making sure every last inch of it is covered and place it in a 9x13 pan. Place desired amount (about 1/8) of the chicken mixture onto the middle of the tortilla, and roll it up. Scoot the tortilla all the way over to the edge of the pan. Repeat for remaining enchiladas. Your filling should spread to about 8 tortillas and your pan should be completely filled.

For the creamy topping, in a separate bowl, mix 1 cup sour cream with 1/2 a can of cream of chicken. I like the mixture to be predominately the sour cream, so it should look more white than yellow.

Spread creamy topping over all the enchiladas.

Top with the remaining cheese ( about 1/2 to 3/4 cup cheese).

Bake at 350 F for 40 minutes.