taster answers:

Buffalo Chicken Dip

Layered, baked dip with buffalo chicken, cream cheese, ranch dip, and cheese. Serve with chips and celery.

1 pound boneless, skinless chicken breasts
8 oz. Cream cheese, softened
1/2 cup ranch dressing OR bleu cheese dressing
1/4 – 1/2 cup Frank’s® hot sauce OR Frank’s® buffalo wing sauce
8 oz. Package shredded mozzarella cheese OR cheddar cheese

-Boil chicken in water or grill until cooked through. Drain, if boiled, and set aside to allow to cool.
-Spread cream cheese evenly over the bottom of a 9″ x 9″ x 2″ baking dish. Spread dressing evenly over cream cheese. Set aside.
-Shred chicken and mix with hot sauce. Spread evenly over dressing in dish.
-Sprinkle cheese evenly over top of chicken.
-Cover with aluminum foil and bake in a 350 degree oven for 30 minutes.

Notes: Serve as a hot dip with chips and celery sticks.

taster answers:

Go here for my favorite. I leave out what I don’t like:

http://www.cooks.com/rec/doc/0,171,130182-244195,00.html

taster answers:

This is a great recipe that I make all the time.

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. Sour cream
2 c. Cooked minute rice (1 c. Prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. For 45 mins.

This chicken salad is also really good

San Antonio Chicken Salad

Makes 4 servings

Ingredients:
2 large whole chicken breasts, split, boned and skinned
1/2 cup salsa
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup sour cream
2 tablespoons mayonnaise
1 ripe avocado
1 cup sliced celery
Bibb or leaf lettuce leaves
4 crisply cooked bacon slices, crumbled
Preparation:
Cut chicken into 1/2 inch cubes. Combine salsa, cumin and salt in 10-inch skillet. Cook chicken in salsa mixture, stirring frequently, until cooked through, about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly.

To serve, combine chicken mixture, sour cream and mayonnaise. Mix well. Peel, seed and coarsely chop avocado. Add avocado and celery to chicken mixture. Mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional salsa on the side.

Here is a good beef recipe

Mexicale Pie
Servings: Serves 8
1 lb. Lean ground beef
1/2 cup onion, coarsely chopped
1/3 cup red bell pepper, coarsely chopped
1/3 cup green bell pepper, coarsely chopped
1 large clove garlic, finely chopped
1 tsp. Fresh cilantro, chopped (optional)
1 can (14 oz.) tomatoes, undrained
1 Tbsp. Chili powder
1/2 tsp. Dried oregano
1/4 tsp. Ground cumin
1/4 tsp. Crushed red pepper
– black pepper, to taste
1 package cornbread mix
2 Tbsp. Parmesan cheese

Brown ground beef and onion in nonstick skillet. Cook 5-6 minutes, stirring occasionally until beef is no longer pink; drain. Add bell peppers, garlic and cilantro. Stir in tomatoes (including liquid) breaking up tomatoes with a fork. Add chili powder, oregano, cumin, chili pepper flakes and black pepper.
Reduce heat and simmer until thick. Transfer to a 9-inch pie plate.
Using package directions, mix cornbread and add Parmesan cheese. Spread evenly and quickly over meat mixture.
Bake in preheated 375ºF oven for 20-25 minutes, or until topping is golden brown.

Here are some other recipes that are good for the holidays

7 Layer Dip

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
DIRECTIONS
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.

Moroccan Cheddar Couscous
1 Tbsp. Olive oil
1 medium red bell pepper, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14-1/2 oz.) chicken broth
1 cup couscous, uncooked
1-1/2 cups (6 oz.) Sharp Cheddar Shredded Cheese, divided
2 Tbsp. Chopped fresh cilantro

Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 1 cup cheese. Sprinkle with remaining cheese and cilantro.

Good Luck with your party, hope I have been some help : )

taster answers:

Sweetbreads- they look gross but if they are cooked right they taste wonderful! This is a really nice recipe http://www.ifood.tv/recipe/braised-sweetbreads

taster answers:

Http://www.yumsugar.com/383049

http://www.britta.com/hogwarts/recipes.html