Applebee's Hot Artichoke & Spinach Dip

1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1/2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
pepper (optional)

Preheat oven to 350 degrees.
Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (8" X 8" dish). Bake for 25-30 minutes or until cheeses are bubbling and melted. Serve with chips or bread.


Applebee’s Hot Chicken Wings

35 chicken wings
12 ounces louisiana hot sauce
6 tablespoons margarine
3 tablespoons white vinegar
1 tablespoon worcestershire sauce
1 1/4 teaspoons cayenne pepper
1/4 teaspoon garlic powder
1 1/2 tablespoons flour

Cook the wings until done (either bake or deep-fry).
Mix all sauce ingredients except flour in a saucepan on the stove. Cook over low-medium heat. When warm, add flour to thicken sauce. Stir frequently. When sauce is thick, cover bottom of 9 x 13-inch baking dish with sauce. Mix remaining sauce with wings and place in baking dish. Bake at 300 degrees for about 20 minutes or until warm.
Serve with celery sticks and blue-cheese dressing. These are great reheated, but get hotter each time!

Applebee’s Tequila Lime Chicken

4 chicken breast fillets
1 C. shredded cheddar/Monterrey jack cheese blend
2 C. crumbled corn chips or fried tortilla strips
1 C. water
1/3 C. teriyaki sauce
2 T. lime juice
2 t. minced garlic
1 t. mesquite liquid smoke
1/2 t. salt
1/4 t. ground ginger
1/4 t. tequila
Mexi-Ranch dressing:
1/4 C. mayonnaise
1/4 C. sour cream
1 T. milk
2 t. minced tomato
1 1/2 t. white vinegar
1 t. minced canned jalapeno slices
1 t. minced onion
1/4 t. dried parsley
1/4 t. Tabasco sauce
1/8 t. salt
1/8 t. paprika
1/8 t. dried dill weed
1/8 t. cayenne pepper
1/8 t. cumin
1/8 t. chili powder
Dash garlic powder
Dash ground black pepper

Prepare marinade by combining marinade ingredients in medium bowl. Add chicken to bowl, cover and chill for 2 to 3 hours. Make the Mexi-Ranch dressing by combining all ingredients in medium bowl. Mix well until smooth, then cover dressing and chill it until needed. When ready to prepare entree, preheat oven to high broil. Also preheat grill to high heat. When grill is hot, cook marinated chicken breasts for 3 to 5 minutes per side. Arrange cooked chicken in baking pan. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by ¼ cup cheese. Broil chicken for 2 to 3 minutes, or until cheese has melted. Spread a bed of 1/2 cup of tortilla strips on four plates. Slide chicken breast onto strips and serve with rice, pico de gallo or salsa.

For some reason, this will not correct this Applebee’s post. Please forgive the extra postings, apparently the computer ghosts have waved their magic wand and I’ll be darned if I know what happened.