Crock Pot Buffalo Chicken Dip

Super Bowl Sunday was unofficial "Crock Pot" day in our house.  We didn't really get a chance to eat breakfast or a real lunch, so I whipped up this dip to munch on until dinner.  We had everything in the house, so it was nice and easy.

I got this version of the recipe from my cousin at our wedding shower.  It was so easy!  And of course, delicious!  I have another recipe for this kind of dip here, baked in an oven, not a Crock Pot.  Also great!

1 pound shredded or cubed cooked chicken (I boiled 2 breasts and shredded them)

8 oz. cream cheese

1 cup ranch dressing

3/4 cup Franks Red Hot Wing sauce (not the regular kind, has to be the wings version)

2 cups shredded cheddar cheese

Mix all ingredients in a Crock Pot, heat for around an hour on high until everything is melted.  Turn heat to low and keep on low while serving.

Great with tortilla chips or celery.

Note from the original chef...light ingredients are OK, but do not use Fat Free...does not come out as well. :)

Crock Pot Pulled Pork Sandwiches

Pork -2, Amy - 1.  I had written off cooking pork.   I tried 2 different recipes for a pork tenderloin and both were disappointments.  When I suggested to Steve that I make a pulled pork sandwich for Super Bowl Sunday dinner, he said sure, and I didn't even realize I volunteered to cook pork...the meat that had haunted me!  This was a great, simple recipe that was delicious!

I found this recipe on All Recipes.com and since it was a Crock Pot recipe, I thought it would be perfect.  It was very easy and didn't require any out of the ordinary ingredients, which I always like!  I did add some BBQ sauce and liquid smoke at the end per the recommendations of others on the site and it was great!

I wish I would have remembered to buy some nice kaiser rolls to have with these, but I forgot to grab them at the store.  Luckily, I had some regular old boring sesame hamburger buns in the freezer.

I did cut the recipe below in half.  The original serves 12.  We had enough for 4 sandwiches and probably at least 4 more, which will be great for dinner this week.  Here is the original.

1 tablespoon vegetable oil
3 1/2 pounds boneless pork shoulder roast, netted or tied
1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 tablespoons packed brown sugar
12 round sandwich rolls or hamburger rolls, split

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on all sides.
2. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.
3. Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender. (I cooked on high for 6 hours)
4. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker. (I didn't have to do this.  Mine literally fell apart to the touch at 6 hours in the pot)
5. Divide the pork and sauce mixture among the rolls.

I did try to remove a majority of the liquid the meat cooked in to cut down on the juicy/messiness.  That is when I added about 3/4 cup of BBQ sauce and around 1 Tablespoon of liquid smoke.  I let that heat up for another 15 minutes or so and then served.