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- 8 oz Cream Cheese
- ½ cup Ranch Dressing
- ½ cup Cheddar cheese, grated, extra for the top
- ½ cup Buffalo Wing Sauce
- 2 Chicken breasts, shredded
- In a bowl mix cream cheese, Ranch dressing ,cheddar cheese and wing sauce.
- Add chicken and mix.
- Pour into casserole dish.
- Top with cheddar cheese and bake at 350 until cheese has melted.
- Serve with vegetables and crackers.
When we visit New Orleans, I can't get enough of these southern treats! They are just perfect for the holidays. So I thought would make a double batch. Tricks for Perfect Pralines ( From the Southern Living.com site) Pralines aren't difficult to make, but they can be tricky. The requirements are plenty of stirring, patience, and careful attention. Two big questions usually come up during preparation: when to remove the candy mixture from the heat and when to stop beating and start spooning. (You're allowed to enlist an extra set of hands at this stage.) If the mixture gets too hot, the candy will be dry and crumbly. If it isn't cooked long enough, the mixture will be runny and sticky. One trick we learned after making several batches in our Test Kitchen is to remove it from the heat at about 232°. The mixture will continue to climb to the required temperature (236°). A candy thermometer gives the best temperature reading and takes out most of the guesswork. We like to use two thermometers for accuracy. Beat the mixture with a wooden spoon just until it begins to thicken. You'll feel the mixture become heavier, and its color will become lighter. Often the last few pralines that you spoon will be thicker and less perfectly shaped that the first, but they'll still be just as good. The candy tastes the best if eaten within a day or two; pralines become sugary and gritty with age. Be sure to store them in an airtight container (a metal tin works well). Be sure to use a heavy Dutch oven and a candy thermometer, and make pralines on a day when the weather is dry—humidity can make them grainy. Pecan Pralines makes 2 dozen Ingredients 2 cups pecan halves and pieces 3 cups firmly packed light brown sugar 1 cup whipping cream 1/4 cup butter 2 tablespoons light corn syrup 1 teaspoon vanilla extract Wax paper Preparation 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes). 2. Meanwhile, bring brown sugar and next 3 ingredients to a boil in a heavy Dutch oven over medium heat, stirring constantly. Boil, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 236° (soft ball stage). Remove sugar mixture from heat. 3. Let sugar mixture stand until candy thermometer reaches 150° (20 to 25 minutes). Stir in vanilla and pecans using a wooden spoon; stir constantly 1 to 2 minutes or just until mixture begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto wax paper; let stand until firm (10 to 15 minutes). TRY THESE TWISTS! Chocolate-Pecan Pralines: Prepare as directed through Step 2. Add 2 (1-oz.) unsweetened chocolate baking squares to sugar mixture. (Do not stir.) Proceed as directed in Step 3. Café au Lait Pecan Pralines: Add 2 Tbsp. instant coffee granules with brown sugar in Step 2. Bourbon-Pecan Pralines: Add 1/4 cup bourbon with brown sugar in Step 2. recipe adapted from Southern Living
We made these with the Girl Scouts last year! It was so much fun working together as a group. These make perfect Christmas gifts, everyone loves cookies. Just add a label to the front saying Cookies for Santa, or anything you like! On the back make a label with the directions:
What you need to make your Cookies in a Jar:
Cookies for Santa ( One Quart jar)
1 1/3 cup all purpose flour, spooned into measuring cup & leveled
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cooking oats
3/4 cup m&ms
3/4 cup semi-sweet chocolate chips
1/2 cup brown sugar, packed
1/2 cup white sugar
1/3 – 1/2 cup chopped pecans (optional)
Start with a 1 quart smooth Ball jar. I found these at AC Moore Crafts store or at Hardware stores.
Layer the ingredients in like this:
First: flour, baking powder, baking soda and salt
Fourth: chocolate chips
Fifth: brown sugar
Sixth: white sugar
Seventh: chopped pecans
Pack each level down really tightly. I mean it. Pack it in. Or else it won’t all fit. Also, I added the chopped pecans last, because if the ingredients were too much or not enough, then I could add more or less pecans to adjust. I’d rather sacrifice nuts than chocolate, you know. The ingredients should be flush to the top of the lid when you seal it up.
Pack it all down in layers (if there's space I'd add more chips or M&M's if you have them).
To decorate the jars, you will need some Christmas fabric and ribbon. Cut the fabric into 6 inch squares and the ribbon into 25 inch pieces. Place the fabric on top and tie ribbons around the lid to hold it in place.
For the labels, you’ll need some card stock, a paper punch and double-sided tape
Label on the back of the jar:
When you're ready to bake the cookies, mix all the dry ingredients together in a large bowl. Then add combined wet ingredients:
1 egg (lightly beaten)
1/2 cup of butter (almost melted)
1 tsp vanilla
Once it's all combined, roll into balls about 1 tbsp each, leaving room for spacing, and bake on baking paper covered trays at 350 degrees F for about 10 mins. or until golden brown.
I needed 2 cookie sheets because one jar made about 26-28 cookies.
You can change the color of the M & M's and fabric and ribbon and make these for other holidays, such as Halloween ( orange and black) or Valentine's Day ( pink and red).
Recipe adapted from Annabartlett.blogspot.com and Bakerella
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