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Buffalo Chicken Dip

Buffalo Chicken Dip

• 3 cups cooked and shredded chicken or 2 (12 ounce) can chunk chicken, drained
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup Salsa Ranch dressing
• 1/4 cup Cholula Chipotle Hot Sauce. (Start with less and add more as desired.)
• 1 1/2 cup shredded Cheddar cheese

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese. Pour into a shallow dish and bake at 350 degrees till warm and bubbly.

Shiplap and Silhouette

Chocolate Toffee

Chocolate Toffee

• 1 1/2 c. butter
• 1 1/2 c. brown sugar
• 1/2 tsp. vanilla
• pinch of kosher salt
• 2 c. semisweet chocolate chips

1. In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and then cook, stirring constantly with a spatula 15 to 20 minutes. Attach a candy thermometer to the saucepan and cook until the temperature reaches 285º, or hard crack stage.
2. Pour toffee mixture onto a parchment-lined baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee.
3. Refrigerate until set, about 1 hour, then cut or break into pieces and serve.

Garnish suggestions: chopped almonds, chopped pecans and/or flaky sea salt.