crunchy buffalo chicken cups

 I LOVE THE PAMPERED CHEF!!!  Did I tell you I love the Pampered Chef?  I am so excited about the new fall line that will be coming out September 1, 2013. In the new Season's Best Recipe Collection, there are some really great recipes.  

I decided to try one out this weekend and thought I would give you a sneak peek.  I made the Crunchy Buffalo Chicken Cups.  I took some to a friends Pool Party yesterday and they were a HIT!!!  I thought I would give you a sneak peek.  

crunchy buffalo chicken cups

2 cups corn chips

1 1/2 cups sharp cheddar cheese

2 green onions

1 cup finely diced cooked chicken breast

2 tbsp hot cayenne pepper sauce (see cook's tip)

2 tbsp sour cream

1/4 cup crumbled blue cheese

1. Preheat oven to 375 F.  Generously spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray.

2. Finely process corn chips in Manual Food Processor.  Grate cheddar using Microplane Adjustable Coarse Grater.  Add 1 cup of the cheddar to processor, process until cheese is incorporated.

3. Spoon about 1 tbsp chip mixture into each well of pan and lightly press to flatten using Mini-Tart Shaper,  Bake 8-10 minutes or until cups are bubbly and edges are golden brown.  Remove from oven and cool 3-4 minutes.

4. Meanwhile, thinly slice green onions using Utility Knife, set aside 1 tbsp of the green tops for garnish.

5. Combine remaining green onions, chicken, hot cayenne pepper sauce, sour cream, blue cheese and remaining 1/2 cup cheddar in Classic Batter Bowl; mix well.  Microwave, uncovered, on HIGH 30-60 seconds or until mixture is warm and cheese is slightly melted.

6.  Release cups from pan using cleaning tool of Garlic Press and place onto Stackable Cooling Rack.  Spoon about 1 level tbsp filling into each cup.  Drizzle with additional hot cayenne pepper sauce, if desired.  Garnish with reserved green onion tops.  

cook's tips: I used Texas Pete Buffalo Wing sauce and omitted the onions because of picky eaters in my house.  

If you are interested in be the first to get the new fall products, email me and we can set up a Cooking show or a Facebook show.  I Look forward to hearing from you.  

www.pamperedchef.biz/sandracaudle
sfcaudle@gmail.com



Happy Cooking
Sandra

Slower Cooker Sunday

Cheesy Bacon, Chicken and Tater Tot Crock Pot Casserole

I have seen this recipe going around on Pinterest and Facebook so I thought I would make it today. 

 I used the Reynolds Wrap Liners for the first time.  EASY Clean-up.  

Ingredients:
1 bag tater tots (32 oz )
6 slices of bacon, cut up
5 boneless skinless chicken breast
3 cups shredded colby jack cheese
3/4 cup milk
Salt & pepper

Directions:
Layer bottom of crock pot with 1/2 bag tater tots
Sprinkle with 1 cup of cheese
Sprinkle with 1/2 of chopped bacon
Top with chicken breast
Salt and Pepper
Sprinkle chicken with 1 cup cheese
Sprinkle cheese with rest of bacon
Add rest of tater tots.
Sprinkle with last cup of cheese.

Cook on HIGH for 3 hours & then enjoy.  A very easy, tasty Sunday afternoon meal.  And I have leftovers for lunch tomorrow.

Hugs, 
Sandra

PAMPERED CHEF

I have decided to start selling Pampered Chef products again.  I sold about 15 years ago, but because of some personal issues I was having at the time, I decided to stop selling.  Over the years I have hosted several shows and done catalog and Facebook shows, but I decided to give it a go again.  I hosted my first cooking show this past weekend and had a BLAST!!!  Yes, I am rusty and need to work on things, but it was like riding a bike.  I jumped back on and went for it!!!

I hosted the show at my daughter's house in North Carolina (a trip I took to see my grandsons) and meet some really great girls. Since I traveled for this one, I only took the items that come in the New Consultant Kit.  This is a $580.00 kit that I received for 159.00.

I made the Smoky Chicken and Bacon Tostadas and they were a hit.  So good.  I have the recipe on my Facebook page.  You can find it there.  

If you are interested in any of the Pampered Chef Products, please visit my Pampered Chef Page, email me @ sfcaudle@gmail.com or go to my Facebook Page.  I also have some great summer party ideas.  Would love to host one for you.

I will be sharing cooking tips and recipes, so STAY TUNED!!!

Hugs, 

Sandra

Scott's Favorite Chicken Casserole Recipe

Scott woke up this morning ready to cook.  I love it when he wakes up like that.  He is craving his favorite Chicken Casserole.  I know it is the 4th of July, but this is what he wants for EARLY lunch. (He has been up since 4am.  WHY???)  My day off so I slept til 8:00am  WOW.  Some times I wish I could just sleep til noon, but my body will not let me.  Something about getting older.  

Pre-heat oven to 375 degrees F.

Boil and shred one package of chicken.  Line bottom of casserole dish.  

Mix 8 ounces of sour cream and one can cream of chicken soup. 

Spread the soup mixture over the shredded chicken.

Pour the crumbled crackers over the soup mixture and smooth out.

Pour melted butter over the crackers.

Put it in the oven at 375 degrees for 20-25 minutes 

ENJOY!!!!!

Scott's Favorite Chicken Casserole

1 package chicken breasts, cooked and shredded
1 can cream of chicken soup
8 oz. sour cream
Ritz crackers
1 stick butter, melted

Line bottom of casserole dish with chicken.  Stir together soup and sour cream; spread over chicken.  Crumble crackers over soup mixture.  Pour butter over crackers.  Bake at 375* for 20-25 minutes. 

May be made ahead and refrigerated.