This is the best dip ever, even though it calls for canned chicken.

2 cans canned chicken drained
2 pkgs cream cheese
3/4 c Crystal hot sauce (oh how I miss thee and must substitute in SC with Frank’s)
1 c either ranch dressing or blue cheese, I prefer the blue cheese

Heat all ingredients on the stove or dump it all in your crock pot.

Serve with Tostidos or Fritos scoops….TO DIE FOR.

Here are some more recipes per Ms Mary Anne’s request!
Blueberry Crunch: This is like a blueberry cobbler, but it’s a dump cake…as in dump all the ingredients into a large buttered casserole dish.

1 20oz can crushed pineapple undrained
3 cups frozen blueberries, coated with sugar
1 box yellow cake mix
1 c chopped pecans
1 stick of butter, cold cut into squares and spread over top

Sprinkle the top with white sugar. Bake at 350 for 45 minutes or until bubbly.

Got a request from ONE person for my meatloaf recipe so, of course I assumed YOU prolly wanted it too…this used to be Paula Deen’s BBQ Meatloaf, but I tweaked it a little to my specifications and it is one of my favorite meals. If Aunt LuLu tries to claim this one, you’d better check her meds.
All my measurements are guess-timations, so more or less…you get the idea.

1 1/2-2 lbs of ground beef, pork or turkey (or a combination of the 3)
1 small onion diced
1/2 bell pepper diced
2 or 3 cloves minced garlic
1/3 c ketchup or tomato sauce
1/2 to 3/4c ITALIAN breadcrumbs
salt and pepper
2 eggs
olive oil

Saute the onion and pepper in olive oil until soft, add the garlic and warm but do not brown. Put all ingredients in a large mixing bowl (I’d wait until the veggies cool off, but they’re your hands) and mix together. I usually make several small meatloafs (meatloaves???) because they freeze well, and cook faster, but make them the size you prefer.

Sauce:
1 can of tomato sauce
1/4 c brown sugar
3 T balsamic vinegar
2 T mustard
2 T Worcestershire sauce
2-3 cloves of garlic (you can smash them and remove the skins and put them in the sauce whole and remove after simmering the sauce or mince them, your choice.)

Simmer sauce until it reduces and thickens.

Bake meatloaf at 400 degrees for about an hour (THIS IS GOING TO DEPEND ON THE SIZE YOU MADE THEM! Use a meat thermometer if’n you need to!) After about 20 minutes, remove from oven, pour off grease and begin basting with sauce, repeat once more. Serve with sauce on the side.

I had a hormone induced CRAVING for something salty and fried this weekend. It was BAD, y’all. SO bad in fact that I went to the store at 9:30 at night to buy dill pickle chips and bring’em home to fry. Don’t you worry, I’m not preggo, it was just necessary.

If you are a woman you understand this. If you are man living with a woman you MIGHT know where I’m coming from. If you are a single man and have been that way for a while, you are probably judging me and I DON’T CARE!

My own huzband said “I can’t believe you are doing this so late at night. Aren’t you tired?” I screamed, waving my tongs in the air, “Dammit, you talk to me when you’ve had 3 babies in 4 years, just stopped breastfeeding and switched birth control pills!” He left me to eat my pickles in peace. (If you’re thinking I have no personal boundaries you’re wrong. The stuff I don’t tell y’all would give you nightmares…)

Here’s the recipe. Aunt LuLu can kiss it, I don’t even care if it’s hers. It’s just how I feel today, y’all.

You need dill pickle chips, all-purpose flour, Tony’s Creole Seasoning (don’t know Tony, I’m sorry for ya! But any Cajun seasoning will do.) Oil for frying. Ranch for dipping.

Mix 2 cups of flour in a gallon size Ziploc with a palm full of seasoning. Drain the pickle chips on a paper towel then add to Ziploc, shake until coated. Fry in oil until golden brown, fry in batches to prevent overcrowding in pan. Pickles will float when done. Drain on paper towels and serve with ranch…or try not to burn your mouth as you scarf them down straight outta the grease… whichever.

Robin…who is this Aunt LuLu you keep referring to every time you share a recipe?

I am SO glad you asked. Aunt LuLu (read Ain’t) is every Southern woman who stands over the serving table at the church potluck to make sure no one walks away without a spoonful of her latest cream-of-mushroom-creation. This woman wants credit for her hard work and she wants to see your face as you bite into her most recent experiment.

Aunt LuLu is a recipe saboteur, though. If she makes something particularly delectable, you are gonna have to ask for the recipe no less than ten times and you can be pretty sure once you finally get the darn thing, she has left out several key ingredients so your rendition of her dish will never be QUITE as good as hers. (I KNOW people like this, so don’t tell me I’m being overly dramatic!)

Aunt LuLu likes to bake sweets so delicious and addictive you would swear she put some sort of illegal substance in them and makes you forget that Crocker woman’s first name. Once she has you hooked and you lower yourself to once again grovel for her recipe she’ll scoff, “Oh honey, you know that’s a family recipe! I don’t give that out!”

I thumb my nose at the Aunt LuLu’s of the world! HERE’S a newsflash, unless your name is Sister Schubert or Famous Amos, NOBODY is tryin’ to rip you off. We just want to be able to make your pound cake without you having to watch us lick the plate when we’re done ’cause we don’t know when you’ll grace us with it again.

And unlike your great-great-grandmama’s pearls that Uncle Bubba hocked at the pawn shop to go to the bingo hall, you can give out a recipe and STILL keep it for your-own-self. (But honey, the pearls are long gone.)

My brother sent me this recipe a few months back and said it was ” amazingly good.” I was unable to leave my kitchen for almost an hour due to the fact that my face was planted in the middle of the bowl.

Once again, if this is your Aunt LuLu’s recipe PUH–LEEZ let me know so we can give the woman credit before she has a stroke…again. Matt sent it to me, I DON’T KNOW from whence it came, just that it is, as I have ALREADY stated- physically debilitating. If you live in my neighborhood you can just swing by my house after nap time and have a snack with me. If you don’t- sucks to be you, you gotta make your own!

Here it is:

1 can of cannelini, drained (white kidney beans)
2 T extra virgin olive oil
1 T balsamic vinegar
3 T lemon juice
2 cloves of fresh garlic
2 T chopped sun dried tomatoes
salt, pepper, garlic salt and cayenne pepper to taste
Puree it all together, chill and serve with pita chips.

I quadrupled the recipe because I really am going to share with my neighbors…JEALOUS?

This is another all time fave of mine. My recipe card says I got it from my Momma (cue music…I got it from my Momma, I got it from my Momma…)but I don’t know WHERE she got it. If you think it’s Aunt Lulu’s, please email me and we’ll get it all straightened out.
Here’s what you need:
1/2c soy sauce
1 lemon juiced
2T butter
1/2t onion salt
1/4t hot sauce
1/4C bourbon or sherry (You teetotalers don’t get your panties in a wad, you’re going to cook the alcohol out!)
Boil for 4-5 minutes. Marinate 4-6 pork chops for at least an hour or overnight. (I buy the family pack of chops, double the marinade recipe, cook half and marinate half the chops in a freezer bag and place them in the freezer. When you need a quick week night dinner, you pull out the chops and they defrost and marinate at the same time. MULTI-TASKING, people!) Throw ’em on the grill and cook ’em til their done. I know when mine are done but you might want to use a meat thermometer!