We are definitely part of a larger foodie family tree. Mike, the newest member of our extended family, married our niece, Amanda, in April. He’s a great addition to the family. Since he likes to cook, he fits right in with the rest of us. Mike also comes from a family that likes to cook. His grandmother, Joan, and mother, Stephanie, are both wonderful cooks and bakers. Our branch of the family has had the pleasure of sampling some of their food on a few occasions when the extended family has been together. Stephanie’s Corn Casserole just won “Best Side” (voted on by competition attendees) and “Best Overall Taste” (voted on by Food Network personnel) at the PennSuburban Chamber of Greater Montgomery County Cook-Off. Way to go, Stephanie!

Two summers ago we were vacationing with Eric’s extended family in the Finger Lakes region of upstate New York. We typically rent places that have a full kitchen because even when we go on vacation, we cook! (Cooking together is at least half of the fun on these vacations.) Mike put together a terrific Buffalo Chicken Dip for the group. He starts with the standard recipe from Frank’s Red Hot Sauce but enhances the hot sauce with a version created by one of his college roommates. Even those among us who weren’t fans of Buffalo Chicken loved this dip!

Mike’s Buffalo Chicken Dip

Mike’s Enhanced Hot Sauce (from Michael A. Higgins)

Makes 1/2 cup of sauce

Ingredients:

• 1/3 cup hot sauce
• 3 tablespoons butter, melted
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1 clove garlic, pressed or finely minced
• 3/4 teaspoon cinnamon
• 3/4 teaspoon sugar

Directions:

Combine the hot sauce with the melted butter and stir in the rest of the ingredients, whisking until smooth.

Mike’s Enhanced Hot Sauce!

Mike’s Buffalo Chicken Dip (adapted from franksredhot.com)

Makes 4 cups of dip

• 2 cups (8 ounces) shredded cooked chicken, chopped
• 8 ounces cream cheese, softened
• 1/2 cup Enhanced Hot Sauce
• 1/2 cup ranch dressing
• 1/2 cup shredded pepper jack cheese

Directions:

Preheat the oven to 350º. Combine the chicken, cream cheese, hot sauce, ranch dressing and shredded cheese in the large bowl of a stand mixer and thoroughly combine.

Using a stand mixer is easiest, but you can mix it by hand.

Transfer the dip to a shallow 1-quart baking dish. Bake it for 20 minutes or until it is heated all the way through.

This is sure to spice things up a lot!

Remove the dip from the oven, stir it a few times and allow it to cool slightly before serving. Serve with tortilla chips, crackers or vegetables.

Mike’s Buffalo Chicken Dip

Happy Birthday, Mike! Thanks for the recipe & welcome to the family!  ~Linda

Mike’s Enhanced Hot Sauce (from Michael A. Higgins)

Makes 1/2 cup of sauce

Ingredients:

• !/3 cup hot sauce
• 3 tablespoons butter, melted
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1 clove garlic, pressed or minced
• 3/4 teaspoon cinnamon
• 3/4 teaspoon sugar

Directions:

Combine the hot sauce with the melted butter and stir in the rest of the ingredients, whisking until smooth.

Mike’s Buffalo Chicken Dip (adapted from franksredhot.com)

Makes 4 cups of dip

• 2 cups (8 ounces) shredded cooked chicken, chopped
• 8 ounces cream cheese, softened
• 1/2 cup Enhanced Hot Sauce
• 1/2 cup ranch dressing
• 1/2 cup shredded pepper jack cheese

Directions:

Preheat the oven to 350º. Combine the chicken, cream cheese, hot sauce, ranch dressing and shredded cheese in the large bowl of a stand mixer and thoroughly combine. Transfer the dip to a shallow 1-quart baking dish. Bake it for 20 minutes or until it is heated all the way through. Remove the dip from the oven, stir it a few times and allow it to cool slightly before serving. Serve with tortilla chips, crackers or vegetables.