Kitchen Therapy

12 Nov

I had “one of those mornings.” It was cold when I woke up, I didn’t want to get out of bed, but Lexi wouldn’t let me sleep. My mood was well just okay…and I don’t like to stay grumpy.

What else was I to do but cook? I started my morning by making pumpkin pancakes for me and the brother. Nothing special there, just 1/4 pumpkin and 1/2 tbsp pumpkin pie spice added to regular pancake batter. They were thick and delicious!

After running around this morning I came home to make two dips for my friend Martha’s birthday party. Her and her twin sister Alayna turned 30 today – we’re exactly a week apart. I love these girls – we’ve been friends since we were 14 years old! I volunteered to bring a couple of hot appetizers to the party.

Ingredients galore

I wasn’t satisfied with the exact recipe of either of the dips I wanted to make, so of course I messed around with them.  

First up: Buffalo Chicken Dip (Modified version of Hungry Girl’s Buff Chick Hot Wing Dip)


One  10-oz. can chunk white chicken breast in water, drained
One 8-oz. tub cream cheese, softened
1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
1/2 cup shredded part-skim mozzarella cheese
1/2 cup fat-free Greek yogurt 

1 tbsp garlic powder
1 tsp dill
1 tsp parsley


Place cream cheese in a medium bowl and stir until smooth. Mix in Frank’s RedHot, mozzarella cheese, y
ogurt, and spices. Stir in chicken until thoroughly combined. Heat in microwave for approximately 3 minutes, stir, and heat for an additional 2 minutes, until mixture is heated through.

I serve this with Tostito Scoops, and bring it to almost every party I go to, it’s SO GOOD.

Mixing up the ingredients
Ready to be heated then eated (hehe)
Up next: Spinach Artichoke Dip (Modified version of Paula Deen’s Hot Spinach Artichoke Dip)


  • 1 10-ounce package frozen chopped spinach
  • 1 12 oz jar marinated artichoke hearts
  • 1/2 cup fat free Greek yogurt
  • 1/2 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese


Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the cheddar cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the cheddar cheese on top. Bake for 30 minutes. 
I plan on serving this with some sort of bread (to be determined as I’m planning on stopping at the Italian bakery on my way out).
All baked and melty, YUM
And like that my friends, I feel good. I love cooking, especially for some of my very best friends. Now, I’m off for a quick 30-minute yoga session to get loosened up for tomorrow’s long run, and then I’m off to the party.
I hope everyone has an awesome Saturday night!

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