Potato Salad from Zion Trip

I got this recipe from a blog and I will provide the link because their tutorial is awesome.

I find myself wanting to track it down often to use it.  We aren't big potato salad eaters, but that's only because I never make it! I never think enough ahead to make it. When I made it at the cabin, I ended up using the Spicy Montreal Steak Seasoning and everyone seemed to like that because it added a bit of kick to it. I'm hoping to make some today, enjoy!!

Ingredients

• 2 lbs. Yukon Gold potatoes
• 3 stalks green onions, chopped
• 4 hard-boiled eggs
• ¾ cup mayonnaise
• ½ Tbs. Montreal Steak Seasoning

Instructions

1. Cut potatoes into even pieces.
2. Place in cold, salted water along with eggs.
3. Bring to a boil. Boil for 12 minutes and remove eggs.
4. Chill.
5. Boil potatoes a few minutes more or until a knife can be inserted into the potato without resistance.
6. Remove from heat.
7. Drain and chill. When cooled, slice potatoes and eggs into bite-sized pieces.
8. Mix all ingredients and refrigerate until use.

Buffalo Chicken Dip

4 boneless, skinless chicken breast halves, cooked and shredded (the person I got this from would do hers in the crockpot on Low for 7 hours the day before)

1 - 12oz bottle Frank's Original Hot Sauce

2 - 8 oz. packages cream cheese

1 - 13 oz. jar Lighthouse Blue Cheese dressing(we do ranch)

1/2 cup chopped celery

8 oz. shredded Cheddar cheese

In a 13x9x2 inch baking pan, combine the shredded chicken meat with the entire bottle of hot sauce, spreading to make an even layer.

In a saucepan, combine the cream cheese and the blue cheese dressing over medium heat until smooth.

Pour this mixture evenly over the chicken.  Sprinkle with the chopped celery and then the shredded cheese.

Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbly.  (Watch that the top doesn't get too browned).  Let stand 10 minutes.

Serve hot or warm with tortilla chips or celery sticks.

*This recipe below is one Michelle found online*

BUFFALO CHICKEN DIP

2 [10 ounce] cans chunk chicken, drained 2 [8 ounce]packages cream cheese, softened 1 cup Ranch dressing 3/4 cup red hot sauce 1 1/2 cups shredded cheddar cheese Heat chicken and red hot until heated through. Stir in cream cheese and Ranch dressing. Cook, stirring until well blended and warm. Mix in half the cheddar cheese and transfer mixture to a slow cooker.Sprinkle of the remaining cheese over top, cover, and cook on low setting until hot and bubbly. Serve with Ritz crackers or chips

Grape Jelly Meatballs

2 lb. ground beef, lean
1 env. dry onion soup mix
2 eggs
1/2 c. dry bread or cracker crumbs

(or a bag of frozen meatballs)

SAUCE:

12 oz. bottle BBQ sauce
10 oz. grape jelly

Mix BBQ sauce and grape jelly with a wire whisk. Heat well. Pour over cooked meatballs and keep warm.

*All the above Michelle found online*

I know that sounds scary.  I always get the weirdest faces when I say it before people have tried it.  If I tell them after they have tried it they don't care because they think they are so dang good!  Jake loves these so I usually make them to bring to functions just so he gets a chance to eat them.  We have eaten them on rice before, and we have made another variation, but they are best as an appetizer.  Such an easy recipe! Ready?

1 bag of homestyle meatballs

Equal parts BBQ sauce and grape jelly- we use a whole bottle and jar
I'
Mix sauce and jelly over heat on stove, add meatballs and cook till heated through.  Usually after I mix it all, I just put it in a crock pot and let it warm all day until we need it. 

I'll add a pic later, but it doesn't do it justice.