“Don’t ever underestimate the impact you can have, because history has shown us that courage can be contagious, and hope can take on a life of its own.” – Michelle Obama
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
This is Maddie’s birthday week… and she chose to play UNO! For the meal she picked grilled cheese with tomato soup… and apple pie! I had planned to make an apple pie, but when I walked into Turtle Bread to get the soup I saw a fabulous looking apple pie… so I got it and wasn’t sorry I did!! This was her 20th birthday… hard to believe how quickly time flies!
RECIPE OF THE WEEK
The last time I posted this recipe from the Food Network Magazine was in 2012, just after spending a week up at our friends’ cabin on the Wisconsin side of Lake Superior. I heard that Maddie’s little sister asked when they could go up to the ‘cabinet’ again… haha!
HOT BUFFALO CHICKEN DIP
- 4 ounces softened cream cheese
- 1/2 cup sour cream
- 1/2 cup Frank’s RedHot sauce
- 2 cupps shredded rotisserie chicken
- Celery seeds (I used Beau Monde seasoning)
- Chopped scallions
- Shredded cheddar
- Crumbled blue cheese
Mix together cream cheese, sour cream and RedHot sauce, then fold in chicken. Spread in a small baking dish, sprinkle with celery seeds, chopped scallions and shredded cheddar and bake at 425 degrees F about 20 minutes, until bubbly. Top with crumbled blue cheese. Serve with celery and carrot sticks and crackers.
