Spicy Chicken Dip

I love this dip! The original recipe is from the Food & Family Magazine. I used to get so many easy recipes from that magazine, and I haven't started to receive it in Italy yet. I'm starting to get worried that I won't get it at all!

2 10 oz cans of chicken, drained (you could probably use fresh chicken, but the canned stuff shreds so easily!)
3/4 cup hot sauce (I just grabbed the cheapest on the shelf, it was Texas Pete I think)
2 packs cream cheese
1 cup ranch dressing
1 cup shredded cheddar cheese

Heat chicken and hot sauce in a medium saucepan.

Add cream cheese and ranch. Mix in half the cheese.

Scoop into bowl and sprinkle remaining cheese on top.

Serve it hot or cold. I like it with triscuits, but of course it's good with tortilla chips also!

More Italian Cuisine

Bruschetta is another very popular Italian dish that I wanted to try out.

I didn't feel quite brave enough to chop my own tomatoes so I bought a can that already had some great Italian seasoning.
For the bread, I used two small french bread loaves (because they were 63 cents on the day old bread rack) but next time I think I may use a french bread bagette, it would be easier to use smaller slices. On the bread, I applied a thin layer of olive oil.
I drained the tomatoes, then heated them in a saucepan to try to evaporate some of the left over liquid.
Then I scooped the tomatoes on top of the oil covered bread, and topped with some mushrooms and fresh shredded parmesan. Then I cooked it in the oven for about 10 minutes.

They turned out great! Except for the fact that next time I will start with bit size bread so I don't have to cut it afterward. That was a bit of a mess!