Combine first 4 ingredients in small cup.
Stir.
Discard tip and cut wings apart at joints.
Brush sauce over both sides of chicken pieces.
Place pieces in 3 1/2 Quart slow cooker.
Cover, Cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours until tender.
Serve from slow cooker.
Makes about 28 pieces of wing or 18 drumettes.
Blue Cheese Dip: Combine all seven ingredients in a bowl; Beat until smooth.
Makes 1 1/8 cups.
Serve with wings.
until crisp.
Blue Cheese Dip-------------.
Place the blue cheese in a bowl and
n a blender, combine milk, blue cheese,and egg; cover and blend
make the blue cheese dip: In a small bowl, combine yogurt, blue cheese crumbles, garlic
In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.
In a shallow bowl, combine flour, salt and cayenne pepper.
Add shrimp, tossing to coat.
In a large skillet, heat oil, butter and hot sauce.
Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.
Sprinkle blue cheese dip with parsley; serve with shrimp.
Serve with carrot and celery sticks on side if desired.
or until cooked.
For dip: Place blue cheese, mayo, sour cream, milk
Soften the cream cheese with a spoon.
Lightly
Blue Cheese Sauce: This sauce is also
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, fry chopped bacon until it is almost done. Stir garlic into the skillet. Remove from skillet and drain excess fat.
In a medium mixing bowl, mix bacon with cream cheese and blue cheese. Transfer the mixture to a casserole dish. Sprinkle nuts over the dip.
Bake for 30 to 40 minutes.
he heat and stir the blue cheese into the sauce in a
Using a fork, mash blue cheese into mayonnaise and sour cream.
Stir in lemon juice and garlic, then season to taste with black pepper.
Add milk to make dip thinner if you like.
Chill 30 minutes to blend flavors.
Reserve 1 ounce Blue cheese.
Blend all other ingredients until smooth.
Add reserved Blue cheese.
o 325 degrees. Place cream cheese in bowl of a food
Beat together Blue cheese and cream cheese until smooth.
Add tomato juice and horseradish.
Cover and chill to blend flavors. Use as dip with vegetables or filling for celery.
In a mixing bowl, beat together cheese, sour cream, and onion with electric mixer until fluffy.
Stir in blue cheese, walnuts, and bacon.
Mix well.
Chill up to 24 hours.
If dip thickens after chilling, stir in 1 to 2 tablespoons milk.
Serve and enjoy.
Combine Blue cheese, cream cheese, wine and onion.
Beat until fluffy.
Stir in sour cream.
Chill.
To serve, stir in bacon and serve with assorted crackers.
Gradually blend soup into cream cheese.
Add Blue cheese and onion.
Chill.
Serve with chips, crackers or fresh vegetables. Also good as a topping for baked potatoes.
Combine 3/4 cup Blue cheese and remaining ingredients in container of an electric blender; process until smooth.
Pour into a bowl and stir in half of remaining Blue cheese.
Cover and refrigerate 8 hours.
Serve in a hollow cabbage head on pepper cup.
Sprinkle with remaining Blue cheese.
Yields 2 cups.
In a bowl, mix mayonnaise, green chile peppers, black olives, and green onion.
Heat the olive oil in a skillet over medium heat. Place shrimp in skillet and cook 2 to 5 minutes, until opaque. Stir in the mayonnaise mixture and continue cooking 2 to 5 minutes, until mixture has heated through. Remove skillet from heat. Gently fold in blue cheese. Transfer dip to a serving bowl.
Beat cream cheese in small mixer bowl until it gets fluffy. Add milk, one tablespoon at a time, as you beat.
Amount will vary. Beat just until fluffy, not too thin.
Add garlic salt.
Fold in Blue cheese and minced parsley.
Place in serving dish.
Cover and chill.