HOT BUFFALO WING DIP

INGREDIENTS

1 c. buffalo sauce
2 – 8 oz. cream cheese
1 cup Ranch dressing
2-19oz. cans chicken
2-cups shredded cheddar cheese - save some (1/4 cup) to sprinkle on top



DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).

2. Shred or chop chicken. Mix the cream cheese and cheddar cheese into the chicken until well blended, then stir in the ranch dressing and hot sauce. Top with Cheddar cheese.

3. Bake uncovered for 30 minutes in the preheated oven, until cheese is browned and the sauce is bubbly.

Sweet Pecans

16 ounces pecans or walnut halves

1/2 cup melted unsalted butter

1/2 cup powdered sugar

1/4 teaspoon ground cloves

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger



Turn slow cooker to HIGH about 15 minutes in advance. In hot slow cooker, stir together the nuts and butter. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on HIGH for 15 minutes. Reduce the heat to LOW and remove lid; cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.
Transfer the nuts to a bowl.
In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly.


Let cool before serving.