Tag Archives: for two

Still have turkey leftovers? Try Buffalo Turkey Dip

My Buffalo Turkey Dip is awesome and great for a party or watching the football game.

I make a Buffalo Chicken dip all the time and basically swapped out the chicken for turkey as a way to use those turkey leftovers.

The wing sauce is strong so it’s a good way to use a mix of white and dark meat if you don’t like dark meat because it helps cover up the taste.

It’s simple, easy and delicious.

Buffalo Turkey Dip

Serves 5 as an appetizer

2 cups chopped leftover turkey

1 to 1 ½ cups Buffalo wing sauce (depends on how spicy you like it and how dry the turkey is)

12 ounces of cream cheese (1 ½ blocks)

½ cup shredded Mozzarella cheese

1 1/4 cups shredded Colby-Jack cheese mix

Celery sticks for serving

Preheat oven to 400 degrees.

In a medium bowl, toss together the turkey and wing sauce. Stir until all the turkey is coated.

In a pie plate or 8 by 8 inch dish, spread the cream cheese over the bottom. Then top with the turkey. Sprinkle both types of cheese over the turkey and bake for 15-20 minutes until the cheese bubbles on top.

Serve with thick slices of celery sticks for a low carb option. If you don’t care about carbs, serve with tortilla chips or toasted French bread.

Vertical wing dip

Advertisements

Bourbon Banana Shortcake with Candied Pecans

I am the rotisserie chicken, but there are plenty of days when I want something else.

Something sweet.

I am a big believer that dessert should knock your socks off! It’s not good for us, so it should be divine. This dessert is. I won’t create or share a dessert recipe that isn’t. I created this dish last month for a column I have in the Joplin Globe.  Doesn’t it look delicious? Oh man, it is.

So instead of chicken today, feast on this.

Bourbon Banana Shortcake with Candied Pecans

2 shortcake cake

1 large ripe banana

3 tablespoons butter

1/3 cup brown sugar

2 teaspoons cinnamon sugar

¼ cup bourbon

2 tablespoons heavy cream

Ice cream for serving

Whipped cream for serving

2 tablespoons chopped candied pecans

Peel and slice bananas into quarters and set aside.

Place dessert cups on plate. Make your cinnamon sugar by mixing sugar and cinnamon and set aside.

In a nonstick skillet, heat the butter over medium heat. Add brown sugar and 1 teaspoon of the cinnamon sugar and the bananas. Cook for 3 minutes. Add the bourbon and cook another 3 minute until sauce is thick and most of the bourbon taste has cooked out; then add in heavy cream. Whisk and remove from heat.

Spoon caramel sauce from the pan over the dessert cups. Top with a scoop of vanilla ice cream and then the bananas. Top with whipped cream and candied pecans. Then, dust the dish with remaining cinnamon sugar and serve immediately.

DSC_0748 (2)