Tag: potluck recipes

S’mores Sandwich Cookies

S’mores Sandwich Cookies

Hey Y’all! Soooo….I’m about to change your life right now with S’mores Sandwich Cookies!! You don’t even need a campfire to create this delightful little treat. The cookies on their own are completely amazing so you’re going to have to resist devouring them hot out […]

Toffee Cookies

Toffee Cookies

One bite of our Toffee Cookies will leave you thinking OMG!! Where have you been all my life? Seriously I’ve been reflecting how truly delicious these little nuggets are and I’m feeling a little guilty for not sharing them sooner. Toffee Cookies are the absolute […]

Chicken Wing Dip

Chicken Wing Dip

Alright let’s just cut to the chase here! This next recipe is called Chicken Wing Dip NOT “Buffalo” Chicken Wing Dip. You don’t call them “Buffalo” wings if you actually live in Buffalo. The Buffalo part is just assumed cause everyone knows that when it comes to wings, we do it best! Chicken Wing Dip is a game day staple in these parts and after one little taste you’ll see why. Nothing goes better with football than the amazing flavor of pizza and wings. Now if you wanna do it right you’ve gotta know a few things, first Frank’s RedHot sauce is a must!!! True chicken wing lovers will swear by this fact. And second, for Heaven’s sake do not omit the blue cheese! A true wing dip has blue cheese…it’s a Buffalo thing. And if you really wanna do this deliciously cheesy, oh so delish dip the justice it deserves, serve it with celery and carrots along with your favorite dippers.

Here’s all you’ll need: cream cheese, cooked chicken, Buffalo wing sauce (or hot sauce), blue cheese salad dressing, and colby jack cheese.

Chicken Wing Dip ingredients list

Let’s get started cause I know you can’t wait to dive in to some Chicken Wing Dip. Frank’s RedHot sauce is the way to go. This wing sauce is the real deal or you can keep it old school with the classic Frank’s RedHot hot sauce. Of course you can swap out for your favorite wing sauce or hot sauce but just know that in Buffalo we’re using Frank’s. (and this is definitely not an ad)

A bottle Frank's RedHot wing sauce

Soften the cream cheese Soften cream cheese in a microwave safe bowl for 30 seconds. Next add the wing sauce and blue cheese dressing. Mix well with a hand mixer or by hand. It’s ok if the cream cheese is a little lumpy and not completely smooth. It’ll all melt down in the oven while it bakes. Ok so I can’t believe I’m saying this, but if you absolutely are not into blue cheese, yes you can swap out for Ranch. (But I might get hate mail over that one!)

Cream cheese, blue cheese and hot sauce mixed together in a bowl.

Next chop up or shred the cooked chicken. The absolute quickest and easiest way to do this is to grab one of those pre-cooked rotisserie chickens. Slice a little bit off and BAM! You’re done. Of course you can cook your own chicken breasts or use canned chicken as well.

Rotisserie chicken chopped into bitesize pieces on a cutting board.

Add the cooked chicken and 1 cup of cheese to the bowl and mix it all up. All that creamy, cheesy goodness is going to melt down and hold this thing together.

Cooked chicken and colby jack cheese are added to the bowl.

Place in a 1-quart baking dish and top with the remaining 1 cup of cheese. Bake uncovered in a 350 degree preheated oven for 20-25 minutes or until that top layer of cheese is nice and melty! I placed this guy on a baking sheet just in case it bubbled over.

Chicken Wing Dip placed in a 1-quart shallow baking dish and topped with cheese.

Remove from the oven and serve warm. Tastes just like a chicken wing dipped in blue cheese. Mmmm-mmm good!! Ain’t no thang like a chicken wing!! You know what pairs perfectly with Chicken Wing Dip??? Our Cheesy Pizza Dip, of course!!

Chicken Wing Dip by Happylifeblogspot.com #chickenwingdip #buffalochickendip #chickenwings #appetizer #dipreicpes #hotdiprecipe #buffalony

Chicken Wing Dip

September 17, 2019
: makes about 2 cups
: easy

By:

Ingredients
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cup cooked chicken breast
  • 1/2 cup Buffalo wing sauce (Frank's RedHot sauce)
  • 1/2 cup blue cheese salad dressing
  • 2 cups shredded Colby Jack cheese
  • carrots, celery, pretzels or tortilla chips for dipping
Directions
  • Step 1 Soften cream cheese in a microwave safe bowl for 30 seconds. Add the wing sauce and blue cheese dressing. Mix well.
  • Step 2 Add 1-1/2 cups cooked chicken and 1 cup of cheese to the bowl. Stir to combine.
  • Step 3 Place in a 1-quart baking dish and top with the remaining 1 cup of cheese. Bake uncovered in a 350 degree preheated oven for 20-25 minutes or until the cheese s melted.
  • Step 4 Remove from the oven and serve warm with celery, carrots, and your favorite dippers. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

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Pina Colada Cake

Pina Colada Cake

If you like Pina Coladas and getting caught in the rain…..then you’ll LOVE this cake!!! Pina Colada Cake is moist, delicious, and loaded with the same tropical goodness as the popular summer drink. Now you can sip your favorite drink and eat it too. This […]

S’mores Bars

S’mores Bars

I’m pretty sure S’mores are the official dessert of Summer. Well if you like S’mores then you’re gonna flip out over S’mores bars!! These deliciously decadent bars taste just like S’mores but without all the mess. Heck, you can even skip the bon fire which […]

Slice and Bake Watermelon Cookies

Slice and Bake Watermelon Cookies

When I think of the Fourth of July, I think of hot dogs and hamburgers cooking on the grill, lots of yummy corn on the cob and tasty pasta salads, and of course, a big ole juicy watermelon. Well now you can add Watermelon Cookies to that list! These over the top adorable little cookies will be the hit of every single bbq or cookout this summer. I mean seriously, does it get any cuter?!? A little food coloring and mini chocolate chips are all it takes to turn this basic sugar cookie recipe into something spectacular. Watermelon Cookies are really fun to bake but even more fun to eat. I’m not sure who loves them more, the kids or the adults. It’s probably a tie!

Here’s all you’ll need: butter, sugar, egg, almond extract, flour, salt, baking powder, red and green food coloring, mini chocolate chips and sesame seeds.

Slice and Bake Watermelon Cookies ingredients list

So Watermelon Cookies may look complicated but I’m here to walk you through it so don’t even worry about it. We’ll start by making a basic sugar cookie dough. In a large mixing bowl, cream together the softened butter and white sugar with a hand mixer until its light and fluffy. If you don’t have time (or just plain forgot) to soften the butter, you can nuke it in the microwave for about 15-30 seconds. (literally me every time a recipe calls for softened butter)

Next beat in the egg and the almond extract. You can also swap out for vanilla or any extract of your choice.

Butter and white sugar creamed together in a large mixing bowl with a hand mixer.

Add the baking powder and salt and mix well. Then gradually mix in the flour about a half a cup at a time. This soft dough will make up all three layers of our Watermelon Cookies.

Baking powder, salt, and flour added to the mixing bowl to form a soft cookie dough.

Now it’s time to mix our colors. Separate out 2/3 of a cup of cookie dough. Cover with plastic wrap and set aside. This is the batch of dough that will remain uncolored.

Then remove an additional 1/2 cup of cookie dough and add it to a small bowl. Using a spoon (or gloves), mix in enough food coloring to tint it a nice, bright green color. This will be make up our watermelon rind.

1/3 cup of cookie dough that has been tinted green.

The remaining dough left in the mixing bowl will be tinted red. Add enough red food coloring to the mixing bowl to make a pretty watermelon colored dough. Roll the red dough into a 3-1/2 inch log. Cover with plastic wrap and refrigerate all the dough for two hours or until firm.

Red cookie dough about to be covered with plastic wrap and placed in the refrigerator.

Remove the cookie dough from the fridge. On a lightly floured surface roll the plain dough into a 10 X 3-1/2 inch rectangle. Cut with a knife to shape into the rectangle. It’s ok if it’s a little bit longer. It’s better to be a little long than a little short. We need the long side to be able to wrap all the way around our red dough to cover.

Plain cookie dough rolled into a 10X3-1/2 inch rectangle on a lightly floured surface.

Next unwrap our red dough, and place the log on a short end of the plain dough, like so.

Red cookie dough log placed on the short end of the plain cookie dough o a lightly floured surface.

Roll the plain dough all the way around the red dough log to cover. Pinch the seams to seal.

Plain cookie dough wrapped around red cookie dough to form a log.

Unwrap the green cookie dough and roll it into a 12 X 3-1/2 inch rectangle. Place the cookie log on a short side of the green rectangle. Roll the green dough all the way around the dough log to cover. Pinch the seams to seal. The green layer will be very thin and that’s totally ok. We don’t want a massive watermelon rind.

Wrap the cookie dough with plastic wrap and refrigerate overnight or freeze for 1-2 hours or until firm (not frozen).Green cookie dough wrapped around the original cookie dough log.

Unwrap the cookie dough and cut into 1/4 inch slices. Cut each slice in half and place two inches apart on a parchment lined cookie sheet. If you haven’t jumped on the parchment paper train yet, then it’s time to start. Parchment paper will really elevate your cookie baking to the next level. It helps them to bake more evenly and also keeps them from sticking to the pan. Try it, you’ll love it!

Cookie dough log sliced into watermelon slices.

Now here’s the fun part! It’s time to decorate these sweet treats to look just like mini watermelon slices! Press mini chocolate chips and sesame seeds into the top of the cookie to resemble fresh, juicy, watermelon. So cute!!! Bake in a 350 degree preheated oven for 9-11 minutes.

Here’s a simple trick for perfect cookies every time. Always rotate the baking sheets halfway through baking. I always use the top and middle racks in my oven, never the bottom. Then halfway through baking time, I swap positions. So the cookies that were baking on the top rack get bumped down to the middle rack and the cookies that were baking on the middle rack get moved up to the top. I also rotate the baking sheets so that the cookies that were in the front of the oven are now in the back and vice versa. This helps to give the cookies a more all around even bake and will give you fabulous results!

Chocolate chips and sesame seeds pressed into the top of the cookies to look like watermelon seeds

Remove from the oven and place on wire racks to cool. OMG! Look at those cute lil seeds!! I can’t even with these Watermelon Cookies!!! While we’re on the watermelon theme, have you tried our Watermelon Cucumber Salad???

Slice and Bake Watermelon Cookies by Happylifeblogspot.com #watermeloncookies #watermelon #cookies #fourthofjuly #sugarcookies #sliceandbakecookies

Slice and Bake Watermelon Cookies

July 3, 2019
: about 3 dozen
: Medium

By:

Ingredients
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • Red and green gel food coloring
  • 1/3 cup miniature semisweet chocolate chipschopped
  • 1 teaspoon sesame seeds
Directions
  • Step 1 In a large mixing bowl, cream together the softened butter and white sugar with a hand mixer until its light and fluffy. Beat in the egg and the almond extract.
  • Step 2 Add the baking powder and salt and mix well. Gradually mix in the flour about a half a cup at a time.
  • Step 3 Separate out 2/3 of a cup of cookie dough. Cover with plastic wrap and set aside. This batch of dough will remain uncolored. Remove an additional 1/2 cup of cookie dough and add it to a small bowl. Mix in enough food coloring to tint it green. The remaining dough left in the mixing bowl will be tinted red. Add enough red food coloring tint it red.Roll the red dough into a 3-1/2 inch log. Cover with plastic wrap and refrigerate all the dough for two hours or until firm.
  • Step 4 Remove the cookie dough from the fridge. On a lightly floured surface roll the plain dough into a 10 X 3-1/2 inch rectangle. Cut with a knife to shape into the rectangle. Next unwrap our red dough, and place the log on a short end of the plain dough. Roll the plain dough all the way around the red dough log to cover. Pinch the seams to seal.
  • Step 5 Unwrap the green cookie dough and roll it into a 12 X 3-1/2 inch rectangle. Place the cookie log on a short side of the green rectangle. Roll the green dough all the way around the dough log to cover. Pinch the seams to seal. Wrap the cookie dough with plastic wrap and refrigerate overnight or freeze for 1-2 hours or until firm (not frozen).
  • Step 6 Unwrap the cookie dough and cut into 1/4 inch slices. Cut each slice in half and place two inches apart on a parchment lined cookie sheet. Press mini chocolate chips and sesame seeds into the top of the cookie.
  • Step 7 Bake in a 350 degree preheated oven for 9-11 minutes. Remove from the oven and place on wire racks to cool. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

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Slow-Cooked German Potato Salad

Slow-Cooked German Potato Salad

Summer BBQ season is finally here and we’re loving every minute of it! Aren’t summer foods just the best?!? Today I wanted to share with you a must have side dish for summertime picnics, potlucks, barbecues and get togethers, Slow-Cooked German Potato Salad. My German […]

Pizza Pasta Salad

Pizza Pasta Salad

Pizza Pasta Salad is the summer side dish your whole family will agree on! Loaded up with all of your favorite pizza toppings, this hearty salad tastes just like your favorite pizza. We’re always in need of new summer side dishes that pair well with […]

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

I’ve never met a cookie that I didn’t like and these Oatmeal Raisin Cookies are no different. I’ve gotta warn you though…they pack a wallop of flavor and are highly addictive. Just like the ones Grandma used to make, this delicious cookie is crispy on the outside, soft on the inside and oh so satisfying. Jam packed with sweet brown sugar, spicy cinnamon, hearty oats, chewy raisins, and crunchy pecans, this trusty standby is something that everyone can agree on. Fill up the cookie jar and watch them disappear!

Here’s all you’ll need: shortening, white sugar, brown sugar, eggs, vanilla extract, flour, baking soda, salt, cinnamon, old-fashioned oats, raisins, and pecans. Oatmeal Raisin Cookies ingredients list

And I haven’t even told you the best part yet. Oatmeal Raisin Cookies are easy peasy to make! Let’s get started…so we can get snacking. In a large bowl, cream together the shortening and sugars. Yep, both of them. I start with a hand mixer set to a low speed and then gradually increase to medium until the mixture is soft and fluffy.

Shortening, white sugar, and brown sugar in a large bowl mixed together with a hand mixer.

Next beat in the eggs one at a time, mixing well between each addition. Then blend in the vanilla extract as well. I told you this was simple!

Eggs and vanilla are added to the bowl with a hand mixer.

Mix in the baking soda, salt, and cinnamon and blend until well combined. Then add in the flour, half a cup at a time until just combined. I like to add my ingredients this way instead of mixing the dry ingredients together in a separate bowl and adding them all at once. Anything to save a dish or two and it always works out just fine for me. Our cookie dough base is looking pretty delish already!!

Cinnamon, salt, baking soda and flour are added to the bowl to form a soft, sticky dough.

You’re going to need a little muscle for this next part! Ditch the hand mixture and stir in the oatmeal, raisins and pecans by hand. A wooden spoon works best because the Oatmeal Raisin Cookie dough will be thick and sticky. And doesn’t it feel more nostalgic too?!? Make sure to mix it up really, really good. We’re shooting for a little bit of oats, raisins and pecans in every bite! Feeling nutty enough? Of course you can skip the pecans if you’re not into that sort of thing.

Wooden spoon with a glob of cookie dough.

Roll the dough into 1 inch balls and place them at least 2 inches apart on a parchment lined baking sheet. Just a heads up…these babies spread…..A LOT!!!! I find that I get my best baking results with parchment paper as opposed to cooking spray. If you want to elevate your cookie game, I highly recommend trying it!

A cookie scoop is another great tool to have handy. I typically use the 1 or 1.5″ size for cookie baking (unless I’m making some giant, monster sized cookies). This one simple tool will keep your cookies uniform in size, which means they’ll all bake at the same rate.

And one more super simple tip for perfect cookies every time is to rotate the baking sheets halfway through baking. I always use the top and middle racks in my oven, never the bottom. And then halfway through baking time, I swap positions. So the cookies that were baking on the top rack get bumped down to the middle rack and the cookies that were baking on the middle rack get moved up to the top. I also rotate the baking sheets so that the cookies that were in the front of the oven are now in the back and vice versa. This helps all the cookies to bake evenly.

So anyways, now that you’ve got my best tricks up your sleeve, back to these Oatmeal Raisins! Flatten the balls slightly with the back of your hand, the back of the wooden spoon, or the back of a baking cup. Bake in a 350 degree preheated oven for 10-11 minutes. The cookies will be just beginning to brown. If the middles still look a little soft, that’s ok. They’ll be fine. Just trust me on this. It’s better to under bake this recipe than to over bake it.

1 inch cookie dough balls on a parchment lined baking sheet.

You can let them sit on the baking sheet for one minute (at the very most) or remove immediately and cool on wire baking racks (the countertop will work too). The cookies will be very soft so be sure to use a spatula. OMG, don’t they look delightful?!? Full disclosure, I’ve already made Oatmeal Raisin Cookies twice this week!! Are you a classic cookie addict like us? Don’t forget to try our Best Ever Chocolate Chip Cookies or Perfect Peanut Butter Cookies!!!

Oatmeal Raisin Cookies by Happylifeblogspot.com #cookies #oatmealraisincookies #oatmealraisin #bakesalerecipes #dessert

Oatmeal Raisin Cookies

March 19, 2019
: 4 dozen cookies
: Easy

By:

Ingredients
  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups old-fashioned oats
  • 1 cup raisins
  • 1 cup coarsely chopped pecans
Directions
  • Step 1 In a large bowl, cream together the shortening and sugars. Beat in the eggs one at a time, mixing well between each addition. Blend in the vanilla extract.
  • Step 2 Mix in the baking soda, salt, and cinnamon and blend until well combined. Then add in the flour, half a cup at a time until just combined.
  • Step 3 Stir in the oatmeal, raisins and pecans with a wooden spoon. Mix well.
  • Step 4 Roll the dough into 1 inch balls and place them at least 2 inches apart on a parchment lined baking sheet. These cookies will spread! Flatten the balls slightly with the back of your hand.
  • Step 5 Bake in a 350 degree preheated oven for 10-11 minutes. Do not over bake! The edges will begin to brown but the middles will still be a bit soft.
  • Step 6 Cool on wire baking racks and enjoy!

We’d love to hear from you! Leave us your comments and love down below!

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Apple Hand Pies

Apple Hand Pies

I really, really, REALLY wanted to go apple picking this year! But it seemed like every weekend we were either traveling, or sick, or it was raining. BOO! Oh Fall I had such high expectations for you this year!! So I set my sights on […]