Ok, so we have all seen the buffalo chicken dip and have utterly, completely loved it!  Lick the spoon clean delicious! I have the basic buffalo chicken dip recipe crockpot style and I am including buffalo chicken won tons, yup , you heard it …that dip put in won ton wrappers and fried! YES PLEASE! My sister- in- law Mary Ellen loves the dip. I know she is gonna just love the won tons!!!

When I was thinking about various ways to use the buffalo dip, I had several things come to mind.  The fried won tons were my first thought, or  how about the dip put in the those  little fillo shells and top with blue cheese or ranch dressing. Maybe slathered on top of a grilled burger with a blue cheese sauce.  The possibilities are just endless! If you have any ideas I would love to hear them!

10 ounces of chicken (I like to use rotisserie chicken but you can use left over chicken or, yes, even canned chicken)
2  8-ounce packages of cream cheese
1 cup ranch dressing
3/4 cup hot pepper sauce (I use franks)
1 1/2 cup shredded cheddar cheese

Serve with
Celery, crackers or our favorite way tortilla scoops!

Put cream cheese, ranch dressing and shredded cheese into the crockpot. mix chicken and hot sauce together in a bowl, mixing well then add to the crock pot.
I start the crock pot on high for a half hour, then turn it to low or to the warm setting. I mix it now and again until all the cheese in incorporated.
Serve with celery, cracker or tortilla chips

~ A

Buffalo dip,  above
wonton wrapper
Vegetable or peanut oil for frying

Blue cheese dip for serving

8 ounces of sour cream
1/2 cup crumbles blue cheese
2 teaspoons of franks hot sauce
scallions for garnish

Heat oil in a heavy bottom pan or use your deep fryer

Fill won tons with some of the dip (I did not measure but I think I used just over a teaspoon full). Rub a small amount of water over the edges of the won ton and seal won tons to make a triangle. Place won tons very carefully into heated oil, fry until lightly golden brown and remove onto a paper towel covered plate.

Be VERY careful with oil, never turn your back as these cook very quick!

If using a deep fryer, set the oil to 350 degrees. If using a heavy bottom pot to find out if the oil is hot enough use a thermometer OR take the bottom of your wooden spoon place in the oil and when you see little bubbles forming around the spoon then your oil is hot!

Do not over fill as you don’t want the filling to blow out as it fries.

If you are making a lot of these and want to keep them warm place them on an oven safe platter or dish and put them in warm oven (lowest setting).





I have to apologize in advance as I am going to start this post with a little bit of a rant…
When my husband, Jim and I decided to eat a little healthier and get a little more exercise (exercise in our house = SUCK!) Let’s face it, when you are in your mid forties and have spent the bulk of the last 20 years starting and raising a family, exercise is just not as easy as it used to be, so that is why exercise in our house is referred to as SUCK!  IT just SUCKS …nothing fun or easy about it.  I will admit we have been working hard to make it a priority and it is getting slightly easier although still not fun!

So through the process of getting a bit healthier I started making “green ” smoothies, well I came up with a healthy and, what I think is a delicious recipe, BUT Jim was not feeling it, so he modified MY recipe. It is a slightly heated discussion as to whose tasted better! I will admit that our son Robby does like Jim’s version better! You be the judge! Although I should get extra points for mine being a bit healthier!!

OK, enough of that, I went WAY off track there! Time for the recipes!

Anne’s way :
1 handful of baby spinach
1/2 of a avocado, chopped
1/2 cup carrot juice (I buy Bolthouse)
1/2 cup frozen blueberries
3 pieces frozen Pineapple
3 pieces frozen mango
3 Pieces frozen banana
coconut water ( I use about 2 cups but this depends on how thick you like your smoothie, I like mine with a thinner consistency)

Add a squirt or two of Agave or honey
Place all of the ingredients in the blender and blend well!
This will make about 2 servings, again it depends on how much coconut water you use!

Jim’s Way:
1 handful baby spinach
1 HEAPING cup of frozen blueberries
4 pieces of frozen Pineapple
4 Pieces frozen mango
4 pieces frozen banana
Coconut water (Jim uses less coconut water than I do as he likes his smoothie with a thicker consistency)
Place all ingredients in the blender and blend well!

I package the frozen ingredients in small bags and put them back into the freezer to make work mornings running out the door a little easier!





Baking is not one of my favorite things,  but this recipe was just calling me to make them ! Probably because we are in such a cold and snow spell here in New Hampshire. I think I needed something warm with a burst of citrus and this was it! This recipe originally came from Better Homes and Garden with a few slight adaptations from me! I hope you enjoy it as much as my family did. This recipe got an all thumbs up! Everyone enjoyed the burst of berries in the middle but LOVED the contrast of the citrus topping! This is a “make again” recipe for sure!


2 cups all purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup buttermilk or milk (I used milk)
6 tablespoons butter (melted)
1 cup fresh or frozen blueberries (I used frozen and added a one teaspoon of flour to the blueberries)
1/2 cup blueberry preserves
1 teaspoon orange zest
1 teaspoon lemon zest
2 tablespoons sugar
2 tablespoons melted butter

Preheat oven to 375 degrees. Line muffin pans or spray with baking spray. Stir together flour, 3/4 cup sugar. baking powder, and salt in a medium bowl. Make a well in the center of the flour mixture and set aside. Whisk together eggs, milk, and 6 tablespoons of melted butter. Add to the dry ingredients, stir until moistened. This will be slightly lumpy. Fold in blueberries. Remove one cup of batter and set aside. Spoon the large mixture of filling into prepared muffin cups filling half full. Spoon a small amount of blueberry preserves into the center of each muffin cup. Top with remaining batter to cover the preserves, thus filling the muffin cups about 2/3 full.
Bake 25-30 minutes or until golden. Meanwhile stir orange zest, lemon zest and the two tablespoons of sugar together.Remove muffins from oven, brush with 2 tablespoons of the melted butter and sprinkle the citrus sugar mixture on top. Cool muffins on wire rack for 15 minutes and serve warm.

Well, I am not a baker, so I was slightly impatient with this recipe but still …so very good! I made these in mini muffin cups and baked for about 20 minutes. I over filled them…yup, not a shock to anyone that knows me!

The only thing I think I would like to change is to let the muffins cool more. Take them out of the pan and then dip them directly into the butter and straight in to the sugar citrus mix then placing them on a wire rack to completely cool. I think that would coat them better than sprinkling the mixture.





I recently came across a couple of salmon quiche recipes, but most of them used canned salmon, I have to say I am NOT a fan of canned seafood… it’s just not my thing.
So the quest was on for a salmon quiche using fresh fish and this is what I came up with.  I can say it was all gone in one sitting. We all really enjoyed the fresh flavors, even my 16 year old went back for seconds! I just love that!




1 deep dish frozen pie crust,  thawed or your favorite recipe for pie crust
1  fresh salmon fillet
1/4 cup of pure maple syrup (not the sugary stuff)
Baby spinach leaves
1 cup of cheese,  shredded.  I used Swiss, but you could use cheddar or Gruyere
4 eggs
1/2 cup 1% milk
1/2 cup heavy cream

Preheat oven to 400 degrees. Place salmon in baking dish, pour the maple syrup over the salmon and bake for about ten minutes depending on the size of your salmon …do not overcook. Remove from oven.

Turn oven down to 375 degrees.

Let salmon cool.

Place your pie crust on a baking sheet that is covered in foil. When salmon is cooled, shred the salmon and place it on the bottom of the pie shell, top with a small handful of torn spinach. Add the cheese on top of spinach.In a medium bowl combine eggs, milk and cream. Pour over the cheese just until is reaches the bottom of the decorated edge pie crust.

Bake at 375 degrees for about 40 minutes, testing with a toothpick.

Cool for 10 minutes , slice and ENJOY!

I think next time I might add some roasted asparagus, this would be a great Easter brunch dish or Mother’s Day dish!




Title says it all!  This is a recipe everyone has in their back pocket and a recipe that is loved by all! Please don’t judge this recipe because of the microwave bacon.  This is the one and only time you will see it on this blog. I have made this recipe with every cut of bacon and to be honest I have found this to be not only the easiest,  but the best.   No one knows it is microwave bacon! When I give the recipe out , everyone gives me that look, ya know the one you are giving me now!  Have faith, it works and no one will be the wiser, it s just between us!



1 Package of  li’l smokies
1 package of microwave bacon  ( yes, microwave)
1/2 cup brown sugar
1/2 cup maple syrup (the real stuff)

Preheat oven 325 degrees.  I have made this two different ways, its up to you now!

Choice one:
Cut the bacon in half , wrap around smokie, secure with a tooth pick. continue until all of the smokies are done. place all of the smokies in a large ziploc bag and add the brown sugar to marinate over night…

Choice two:
Cut bacon in half , wrap smokie with a tooth pick and place on a cookie sheet until all of the smokies are wrapped. When all have been wrapped sprinkle brown sugar over top.

Place on a cookie sheet with non stick foil, bake until bacon is crisp 10-12 minutes. Transfer to a crock pot on the low or keep warm setting.

Add maple syrup.



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