Hot Wing Dip

Now that its after Labor Day I thought we should start this blog up again. It will be fun to have new recipes on hand when the kids are in school. This is one of our favorites. Its great for parties and get togethers. Hot Wing Dip 2 cups shredded cooked chicken 1 pkg (8 oz) cream cheese, cubed 2 cups (8 oz) shredded cheddar cheese 1 cup ranch salad dressing ½ cup Louisiana-style hot sauce Tortilla chips and/or celery sticks Minced fresh parsley, optional In a 3-qt. slow cooker, combine the chicken, cream cheese, cheddar, salad dressing, and hot sauce. Cover and cook on low for 1 hour or until cheese is melted. Serve with chips and/or celery. Sprinkle with parsley if desired

Easy Oven Roasted Chicken

When whole chickens are on sale, I always get a few and we have this for dinner one night, then I use the leftovers for a casserole or salad the next. Totally good and inexpensive (and easy!)

1 whole frying chicken
garlic salt
seasoned salt
lemon pepper

1. Rinse chicken with cold water and remove giblets from inside. Lay chicken, breast side up, in sink.

2. Sprinkle seasonings generously over chicken (in sink). Lift chicken and place, breast-side down, in baking pot (one that had a lid). Season the back side. Cover with lid. (I use a dutch oven that is big enough for the chicken)

3. Bake chicken for about 30 minutes per pound at 325 degrees.

4. You can temp it, or I cook it until the drumstick pulls out- then everything is pretty much falling off the bone.