Recipes to Please
On a cold, snowy day in December we found fellowship in Journalism. Each bringing a special food to enjoy, we sat down together with full plates of the recipes below. The conversation was strong and the variety of tasters suited our pallets.
Frank's RedHot Buffalo Chicken Dip
prepped by Mrs. Adkins
Buffalo chicken dip isn’t buffalo chicken dip if it doesn’t use Frank’s RedHot®. For your next party, look no further than this spicy, creamy dip. It’s not a competition, but you definitely just won appetizers.
Makes:4 cups
Prep Time:10 min
Cook Time:20 min
Ingredients
2 cups shredded cooked chicken
1 package (8 ounces) cream cheese, softened
1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce or FRANK'S RedHot® Buffalo Wings Sauce
1/2 cup ranch dressing
1/2 cup blue cheese crumbles
Directions
PREHEAT oven to 350°F. Mix all ingredients in a large bowl. Spoon into shallow 1-quart baking dish.
BAKE 20 minutes or until mixture is heated through; stir. Sprinkle with green onions, if desired, and serve with chips, crackers and/or veggies.
REVIEWS:
Buffalo Chicken dip is one of my favorite snacks, this buffalo chicken dip was really good and wasn’t too hot either.
Who could go wrong with buffalo chicken dip? By far my favorite!
-Delicious! Perfect amount of spice, not too spicy, but spicy enough. Really great production of the recipe.
Oreo Delight
prepped by Abbie
Makes: A whole lot
Ingredients:
1 pack of Oreos
1 ½ cups of milk
4 ounces of cream cheese, softened
1 pack (3.4 ounces) of instant vanilla pudding
16 ounces of cool whip
Directions:
Tear 20 oreos in half and put them in a bowl. Don’t make them too small.
Allow 4 ounces of cream cheese to soften in a separate bowl.
Then add 1 ½ cups of milk and whisk until the cream cheese dissolves.
Add the pack of instant vanilla pudding and whisk until there’s no chunks.
Add the crushed oreos and coat them in the pudding.
Add 16 ounces of cool whip. Be sure to mix carefully, so that your cool whip stays fluffy.
Add crushed oreos on top for flair.
Reviews:
This was a really good dessert because it was light and fluff, and oreos are very good.
I love oreos so I just love the whole concept of the desert!
Absolutely loved this dessert, it’s always been one of my favorites! The oreo cookies are my favorite, great recipe!
Heath Bar Cake
prepped by Alexis
Ingredients:
1 box of yellow cake mix
1 small box of instant chocolate pudding mix
1 stick of butter - melted
I cup of powdered sugar
1 8oz tub of cool whip
I bag of pre crushed Heath Bars
Directions:
Make the yellow cake mix as directed on the box. Once mixed, then add the box of instant chocolate pudding mix and stir until mixed together.
Follow the cooking directions on the box.
Once cake is done baking, make the icing while waiting for it to cool.
Add the powdered sugar, melted butter, and a tub of cool whip into a bowl.
Mix together and spread on top of cooled cake
Once spread, sprinkle crushed heath bar as desired.
Enjoy!
Reviews:
I was so mad I forgot to try it!! But I bet it was so good!
Delightful sponge of sweet goodness that melted in my mouth. Add a warm cup of coffee to soak it all up.
S’mores Cookies
prepped by Emme
Ingredients:
Marshmallows
Chocolate
Graham crackers
butter
Directions: Preheat oven to 350 degrees F (175 degrees C). Line 42 miniature muffin tins with paper liners.
Mix graham cracker crumbs with butter in a bowl until evenly combined. Spoon graham cracker mixture into prepared muffin cups, pressing into the bottom and up the sides creating a crust.
Place 1 chocolate square onto each crust and top each with 3 miniature marshmallows.
Bake in preheated oven until marshmallows are puffy and chocolate is melted, about 6 minutes.
Reviews:
It was a very cute smores idea and I liked how it was small they were. They tasted great!
These were perfect! They tasted just like s'mores! I liked them so much I’ve decided I’m eventually going to try making them at home. :)
I loved these! I’m so glad you made them. They’re cute and bite sized.
I bought all the ingredients to make these at home. I've decided these are better than campfire smores.
Rolo Pretzels
prepped by Grace
Ingredients:
Bag of Rolos
Bag of Pretzels
Bag of M&M’s
Direction:
Set oven to 250.
Set pretzels onto pan and then put the rolo on top of a pretzel.
Put in over for 3 minutes.
After taking out of oven immediately place m&m on top of rolo.
Put in fridge overnight, and enjoy.
Reviews:
I loved the mix of the sweet chocolate and the salty pretzel.
So good! I loved this as a small, quick snack. Super compatible and very delicious.
I loved the salty and sweet mix. Very good!
Lofthouse Cookies (from Jessie)
Ingredients
1/2 cup unsalted butter , softened
3/4 cups sugar
1 large egg , room temperature
1/3 cup sour cream
1 teaspoon pure vanilla extract
1/8 tsp pure almond extract , recommended to give it that signature sugar cookie flavor but leave out if you prefer
1 3/4 cups all purpose flour , measured correctly using spoon and level method
1 1/2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 tsp cream of tartar
1/8 teaspoon salt
Frosting:
1/2 cup unsalted butter , softened
2/3 teaspoon pure vanilla extract
2.5 cups powdered sugar , plus more as needed to reach desired consistency
pinch salt
2-3 tablespoons heavy cream , plus more as needed to reach desired consistency
food coloring to color frosting , optional
candy sprinkles to decorate , optional
Instructions
Using your hand mixer or a stand mixer, beat the butter and sugar on medium-high speed until nice and fluffy. Add egg and beat until incorporated. Reduce speed to low and add sour cream and vanilla and beat until well combined, scraping down the bowl with a silicone spatula.
In a separate bowl, sift in the flour, cornstarch, baking soda, baking powder, cream of tartar and salt and whisk together. Turn the mixer on low and slowly add the dry ingredients to the wet ingredients and mix until combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Preheat oven to 375 degrees F.
Line two baking sheets with parchment paper and set aside.
Remove half of the dough from fridge. Working with a 1-tablespoon-sized piece of dough at a time, roll into a round ball. Place dough ball onto the prepared baking pan (spacing about 2 inches apart) and use the bottom of a glass cup or the back of a large spoon to press and evenly flatten.
Bake on middle rack in preheated oven for 9-13 minutes or until the cookies are just starting to turn golden (NOT brown) on the edges (switching and rotating baking sheets about halfway through). Remove from oven and allow to cool completely on the sheet. Cookies will continue to cook while they cool. Repeat with remaining dough.
To make the butter cream frosting: Cream butter in a stand mixer or using your hand mixer for 3 minutes until light and fluffy. Add salt, vanilla then slowly add 2 cups of powdered sugar and beat until smooth. Add heavy cream, 1 tablespoon at a time then add the remainder of powdered sugar until desired consistency and taste is reached (you may not need it all) and continue to beat until smooth.
Once cookies have cooled completely, frost and add sprinkles, if desired. Allow frosting to set, then store in an air-tight container.
Recipe Notes
*Sugar cookies get hard and dry out if you don’t seal them up properly so it's important to store them in an airtight container.
*Total time does not include chilling
Reviews:
These cookies are my FAVORITE so I loved them!
I love these cookies. My mom always buys them.