Sarah in Buffalo, New York says for any party she throws, chicken fingers are a must! She sent us this delicious-sounding recipe from recipes.com:
Ingredients
1 cup crushed corn flakes
1 tablespoon finely snipped parsley
1/4 teaspoon salt
1 pound skinless, boneless chicken breasts
1/3 cup bottled blue cheese salad dressing
2 teaspoons water
1 to 2 teaspoons bottled hot pepper sauce
Celery sticks
Bottled blue cheese salad dressing
Directions
1. Combine crushed corn flakes, parsley, and salt in a shallow bowl or pie plate. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long. Combine the 1/3 cup dressing, water, and hot pepper sauce in a large mixing bowl. Add chicken; stir to coat. Roll chicken pieces individually in crumb mixture to coat. Place strips on a foil-lined baking sheet. Freeze until firm, about 2 hours.
2. To serve, heat oven to 425 degree F. Place frozen chicken strips in a single layer in a lightly greased 15x10x1-inch baking pan. Bake for 18 to 20 minutes or until meat is no longer pink in center and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping. Makes 12 servings.
Make-Ahead Tip
Place frozen strips in a freezer container. Cover and freeze up to 1 month>
Louise in Houston, TX shared her favorite, easy-to-make Guacamole: "I don't follow any specific recipe, but you don't really need to because it's so easy. I usually use 2 ripe avocados, 1 large tomato, 1/2 an onion, dash of salt, dash of pepper & lime juice. Chop the tomato & onion into small pieces, mixing them together in a serving bowl. Then pit the avocados and add them, and mash them until the guacamole is as smooth or chunky as you want it. Add a little salt and pepper to season, and some lime juice to keep it fresher longer. Make it when you are ready to serve immediately after & don't forget the tortilla chips!"
And last, but not least, my favorite!! I got this off of the Frank's Red Hot website, and make it for every gathering I go to...it's a huge hit!
INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
DIRECTIONS:HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
TIPS:Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
Tips: You may substitute 2 cups shredded cooked chicken.
Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
Thanks to everyone who sent in their favorite recipes! It was hard to choose just a few! For anyone else who wants to share, comment on this blog post with your favorites so that everyone can see and enjoy them :)





















