Buffalo Chicken Appetizer

I love this buffalo chicken dip and I decided to make an appetizer out of it. They turned out really good and were very popular.

Ingredients:
4 boneless skinless chicken breasts
1/4 cup of brown sugar
3/4 cup franks hot sauce
1/2 cup of shredded cheddar cheese
1 package of cream cheese
1/4 cup ranch dressing
4 strips of bacon crumbled
2 packages of crescent rolls

Directions:

1. Boil the chicken until cooked all the way through
2. Shred the chicken
3. In a pot mix in the shredded chicken, franks hot sauce and brown sugar. Bring to a soft boil
4. Mix in cream cheese and ranch
5. Mix in shredded cheese
6. Take mixture and spoon about a tbsp into each crescent roll sprinkle bacon on top then fold it and pinch the edges. 
7. Bake in the oven at 350 for 20 minutes or until golden brown. 

Pork Chops

We found a really good deal on pork chops at the store so that's what i made this week. The recipe is simple and they turned out really good.

Ingredients:
4 thick cut pork chops
1/4 cup Brown Sugar 
1/2 tsp Cayenne Powder 
1/2 tsp Garlic Powder 
1/2 tsp Paprika 
1/2 tsp Salt 
1/2 tsp black pepper

Directions:

1: Preheat your oven to 350 degrees. In a bowl combine the brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder or whatever spice blend you like).

2: Remove the pork chops from their package and rub the brown sugar/spice mix all over both sides. Use all of the spice mix.

3: Heat 2 Tbsp of olive oil in a skillet over medium/high heat. When the oil is nice and hot (it will look wavy in the pan), add the pork chops. Cook the chops for about 5 minutes on each side or until they are nicely browned.

4: If you are using an oven safe skillet, place the skillet in the oven for an additional 5 minutes to make sure they are cooked through. If your skillet is not oven safe (most plastic handled skillets and teflon are not safe in the oven), transfer the chops to a baking sheet lined with foil then place in the oven.

5: Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving.