Annie's Buffalo Chicken Dip

INGREDIENTS
4 boneless chicken breasts, boiled & shredded
(or 4-6 cans of chicken)
12 ounces Franks Red Hot Sauce
2, 8-ounce packages cream cheese
16 ounces ranch or blue cheese dressing
2 cups monteray jack cheese, shredded
Celery sticks or Fritos for dipping

DIRECTIONS
Mix the chicken and hot sauce in a 13x9" baking dish. Mix and heat the cream cheese and dressing in a saucepan till smooth. Pour over chicken mixture. Top with shredded Monteray Jack cheese. Bake at 375°F for 45 minutes. Let sit 10-15 minutes before serving. Serve with nachos, fritos, celery or carrot sticks.

Mint Chocolate Brownies

Ingredients (makes 16)
8 tablespoons (1 stick) unsalted butter
8 ounces semi or bittersweet chocolate, chopped
1 cup sugar
3/4 teaspoon salt
3 large eggs
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties

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Directions
1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.

2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.

3. Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).

4. Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface.

5. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.

6. Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).