Buffalo Chicken Three Cheese Dip ~ Slow Cooker

While most people this time of year are preparing for Thanksgiving....my husband and I are preparing for another annual Holiday.....BEERFEST!! Every year the resort where I work, has this huge indoor festival that draws crowds of about 5,000 people! More than 50 Breweries are featured and provide samples for your 2 oz tasting glass that comes with your admission ticket. Not only is the beer incredible but so is the food, live music, & craft vendors!

http://www.splitrockresort.com/festivals/beer-festival/beerfest-overview

Every year we have a huge group of family & friends aka fellow "Beer Connoisseur's" meet up at the house and hop on board the big yellow school bus! Mona our favorite bus driver makes sure our group gets to and from the festival safely so no one has to drive! Afterwards we head back to the house for a huge afterparty!! We set up all the usual drinking games & feast on the huge spread of food Rob & I have prepared, as well as covered dishes that friends bring to share! Today's recipe is always a crowd favorite especially with the guys! This recipe is my version, adapted from one by my friend Amy Downing. This one is so easy, and you can just set it & forget it overnight (with a timer on of course) and by morning its ready to shred! So next time you need a great party dip, give this one a try!

Buffalo Chicken Three Cheese Dip ~ Slow Cooker

1 lb. - Boneless Skinless Chicken Breasts

16 oz. - Cream Cheese, Softened

1 Cup - Blue Cheese

2 Cups - Cheddar Cheese, Shredded

1 Cup – Frank’s Red Hot

2 Tbsp - Butter

1 Can – Diced Tomatoes

2 Bags Fritos Scoops

• Turn crock Pot on Low heat setting. Rinse & trim fat from chicken.
• Stir all 3 cheeses, Butter, Frank’s Red Hot (If you prefer a milder flavor only use ¾ cup of the Hot sauce) & can of diced tomatoes until well blended and warm.
• Add in the raw, whole, chicken breasts into the mixture and stir. Cook on Low setting for about 6 hours or until chicken is cooked through. Stir Occasionally.
• Shred the Chicken with a fork and stir thoroughly. Turn down to Warm setting and serve with the Fritos Scoops.

From the Kitchen of Rachel Travers.

Adapted from a recipe by my friend Amy Downing.

Click To Print Here:

http://www.scribd.com/doc/73171974/Buffalo-Chicken-Three-Cheese-Dip

Pot Roast Burgundy - Slow Cooker

Sirloin Tip Roast, about 2 1/2 -3 1/2 pounds

3 cups red wine

2 tablespoons butter

2 carrots

2 ribs celery

1 large onion

2 Parsnips

2 Turnips

6-8 baby dutch yellow potatoes

1 clove garlic

3 tablespoons flour blended with 2 tablespoons butter

salt and pepper to taste

In a large bowl cover roast with red wine. Let soak for at least an hour or more, refrigerated. Cut vegetables into medium to large chunks. Heat butter in a large skillet and add chopped vegetables. Saute until lightly browned; cook another 2 or 3 minutes.

Place roast in the Crock Pot, coat with salt & pepper. Cover with the sauteed vegetables. Pour wine into the hot saute pan and bring to a boil. Pour over the beef and vegetables. Cover and cook on low 6-8 hours. 30 to 45 minutes before done, whisk flour-butter mixture in to thicken. Remove meat, and pull apart with a fork to shred or chop into chunks, whichever you prefer. Stir back in with veggies & broth before serving.

(Original recipe credit About.com this has been edited to how I prepared it.)

Click Here or Copy & Paste into your browser for Printable Version:

http://www.scribd.com/fullscreen/71751851?access_key=key-uwvivmsgefu7iovtb3