Wednesday, October 31, 2018

Celebrating National Cookbook Month with Keystone Meats


Although it's the last day for it, October is known as National Cookbook Month.  I personally have a collection of about ten cookbooks.  I also have a folder of recipes that I've printed out.  

Buffalo Chicken Dip is a recipe that I make often for parties and events.  Paired with crackers, vegetables or tortilla chips, it makes a hearty appetizer.  And, usually, there's none left to take home!  
Buffalo Chicken dip ingredients

Ingredients

1 can Keystone All Natural Chicken 

1 (8 oz. pkg.) cream cheese, softened 

1/2 cup hot sauce

1/2 cup blue cheese or ranch dressing 

1/2 cup shredded cheese 

Directions

PREHEAT oven to 350°F. 

COMBINE all ingredients and spoon into shallow 1-quart baking dish. BAKE 20 minutes or until mixture is heated through; stir. Garnish with chopped green onions or crumbled bacon bits if desired. 

bowl of Buffalo Chicken Dip served with tortilla chips

Last year I was introduced to Keystone Meats, and they've been celebrating National Cookbook Month all month long.  The company has been in business since 1964 and they are known for their canned meats and soup bases.  You can substitute Keystone Meats into any of your recipes that call for cooked chicken, cubed beef, pork, turkey, or ground beef.

There are a few reasons why I like Keystone Meats.  It is delicious and there's plenty of it in a can.  The canned meat is convenient because the meat is already cooked, and all I have to do is shred it up with a fork and heat it.  There's no long process of cooking.  

Jason experimented with the Keystone All Natural Beef the other day and made a Beef and Noodle Soup.  It was super delicious!

How many cookbooks do you own?
Have you ever tried Keystone Meats?

2 comments:

freddie said...

I didn't know that October is cookbook month. I love your recipe. It sounds and looks so yummy. I know it wouldn't last very long at my house.

Laura said...

I've never tried Keystone Meats before. I only own probably like three cookbooks. Mostly I use online recipes!