blue eyed freckle: Dyed paper doilies
Mexican Tea Cakes / - 2 1/4 cups all purpose flour - 1/3 tsp ground cinnamon - 1/3 tsp ground cardamom (optional) - 2 tsp unsweetened cocoa powder - 1/2 tsp salt - 2 sticks (1 cup) unsalted butter, softened - 3 cups powdered sugar, divided - 1 tsp pure vanilla extract - 2/3 cup very finely chopped lightly toasted pecans - 1/4 cup semisweet chocolate chips or coarsely chopped bar (optional) - 2 T finely chopped sweetened flaked coconut (optional)
I don't know one single person who doesn't like this dip. 2 pkgs. cream cheese, 8 oz. ranch dressing, 2 -10 oz. cans chicken, drained well and shredded cheddar. Melt first 3 ingredients together with a handful of shredded cheddar. Mix in chicken (I shred it). Pour into baking dish. Sprinkle top with shredded cheddar (light cover). Bake at 375 for 15-20 mins or until cheese on top is melted. Serve with crackers.
FRANK'S® REDHOT® BUFFALO CHICKEN DIP Recipe | Frank's® RedHot®