Buffalo Butter


Buffalo Butter

The Olympics are over and what am I going to do now? That has been my pastime for two weeks! I have enjoyed watching this year more than any other in the past. My favorite sports to watch were anything that was on the water and gymnastics. Did you see Simone Manuel’s reaction when she won? Not only was I in tears watching her but seeing Michael Phelps overcome with emotion while the Star Spangled Banner played pretty much had me sobbing.

Getting right back on track I whipped up some Buffalo Butter to go with grilled Chicken we will be having for dinner tonight. I enjoy adding a little flavor to any grilled meat. Sometimes with a marinade or a rub but sometimes with flavored butter. I have a great recipe for Ranchman’s Steak Butter here, on NJSD. It is fabulous on beef or pork. Buffalo Butter is delicious too but we usually eat it with chicken or shrimp, and I even like it on grilled or steamed vegetables!

This butter is made with four ingredients; it’s easy to mix up and have on hand. It can be frozen and will last for months in the freezer or weeks in the refrigerator.



Buffalo Butter
  • ½ c. butter, room temperature
  • 2 oz. blue cheese, crumbled
  • 1 tbsp. Frank's Red Hot Sauce or other vinegar-based hot sauce
  • 1 tbsp. chopped chives
  1. Mix the ingredients in a small bowl until well combined. Lay out a large piece of plastic wrap on a clean counter. Spoon the butter mixture onto the bottom third of plastic wrap, then roll into a log. Refrigerate for one hour, or until firm.


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Blue Cheese Cheese Ball


blue cheese cheese ball


Cheese balls are fantastic crowd-pleasing appetizers. They are an excellent addition to any holiday party, they make beautiful hostess gifts, and they travel easily if you need to take something to an office party. Dress them up by arranging on a platter with fruit and crackers or make this darling pinecone by shaping into an oval and decorating with pecan halves, whole almonds, and rosemary.

Our local television stations are out of Augusta, Georgia. Occasionally, I have the opportunity to watch Vera Stewart’s cooking show. She was a caterer in Augusta for years and shares wonderful tried and true recipe. This is a recipe that she often used while catering. It is the perfect combination of cheeses, and the blue cheese isn’t overpowering. You can simply shape into a round ball and roll in pecans if you like. This cheese ball can be frozen for future use.


Blue Cheese Cheese Ball
Serves: 14 to 16
  • 6-oz. cream cheese, softened
  • ½ c. blue cheese crumbles
  • ½ c. shredded sharp Cheddar cheese
  • 1 small garlic clove, minced fine
  • 2 tsp. Durkee's mustard sauce
  • 1 tsp. Worcestershire sauce
  • 1 tsp. hot sauce
  • ¼ c. ground pecans
  • 2 tbsp. chopped fresh parsley
  1. Combine cream cheese, blue cheese, Cheddar cheese, garlic, mustard sauce, Worcestershire sauce, and hot sauce in the bowl of an electric mixer. Beat until combined. Add pecans and parsley and mix.
  2. Roll into a ball or oval shape.
  3. If decorating as pine cone, wrap in wax paper and place in a plastic storage container. Refrigerate for 4 to 6 hours. Just before serving, remove from refrigerator and unwrap. Place on serving tray and decorate with pecan halves or whole salted almonds and rosemary.
  4. If you plan to serve in a round ball shape, combine ¼ to ½ cup ground pecans and ¼ c. chopped fresh parsley. Roll cheeseball in the mixture before storing in the refrigerator for 4 to 6 hours.
If you have problems locating the mustard sauce in your local store, look near the mayonnaise and the mustard.

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Amye’s Top 10 of 2014



It’s that time of year again…time for my top picks.  I love posting my top picks…mostly because I love making the collage pictures.  Silly, right?  I also like revisiting the recipes.  This has been a year of big changes for Not Just Sunday Dinner.  First I moved my blog from Blogger to WordPress.  I actually did it myself, with the help of a few really nice tech support people.  I’m not a very tech savvy person, so that alone was a big accomplishment.  Then I took on the huge job of changing all recipes to print format.  I’m really proud of that feature and I hope you enjoy it as well.  I have started a rephotographing project that I’m still working on.  I think that maybe my photos have improved a little better over the past three years so I’ve been trying to replace some really bad, old photos.

When looking back I really had some great recipes in 2014, if I say so myself.  No, I do not develop my own recipes (usually).  Like many, I change up recipes that I have made several times.  My recipes come from family, friends, magazines, cookbooks, etc.  Picking my top 10 for 2014 was a difficult job.  I made a list of 26 recipes to start with.  Then I scratched recipes and added back numerous times to finally narrow my list down to these 10 recipes.  Please join me in looking back over the year, in no particular order.

1.  Amaretto Almond Cheesecake

amaretto cheesecake 3


2.  Snapper Hemingway



3.  Greek Salad Dressing

greek salad dressing


4.  Queso

140601_3380queso 4


5.  Pretzel Dogs

pretzel dogs copy

6.  Butternut Squash Enchiladas with Salsa Verde

butternut squash enchiladas


7.  Heirloom Tomato Salad with Lemon Vinaigrette

140609_3607 beefsteak tomato salad 001


8.  Scalloped Sweet Potatoes

Scalloped Sweet Potatoes 1


9.  Southwestern Corn Pudding

southwestern corn pudding


10.  Blarney Blue Cheese Chips


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Buffalo Sliders with Blue Cheese Slaw

Sliders are the perfect size for an appetizer or you can serve more than one for a meal.  These came together when Greg came home and told me about the Blue Cheese Coleslaw that he had on a business trip.  I love blue cheese so I immediately started trying to find a recipe.  I knew if couldn’t have onions or my family would not eat it and I didn’t want it to have a strong blue cheese taste.

This recipe was perfect.  The blue cheese taste is very mild and it compliments the buffalo chicken perfectly.  This would be a great weeknight dinner or game day appetizer.  You need a bun that will hold up to the chicken.  I used potato dinner rolls from the deli department and they worked great.

Buffalo Sliders with Blue Cheese Slaw
  • Chicken:
  • 1 c. Frank's RedHot sauce
  • 1 lb. boneless, skinless chicken thighs, cut in half crosswise
  • 8 slider buns
  • Slaw:
  • 1 (16-oz.) pkg. shredded coleslaw mix
  • ½ c. cider vinegar
  • 3 tbsp. granulated sugar
  • 1 tsp. salt
  • ½ c. mayonnaise
  • ½ c. sour cream
  • ½ c. crumbled blue cheese
  • salt and pepper, to taste
  1. Place the chicken in a large resealable plastic bag. Add the hot sauce and seal, pressing out excess air. Turn to coat chicken with hot sauce. let marinate in refrigerator, turning occasionally for at least 2 hours or up to 12 hours.
  2. Heat grill to medium high. When the grill is ready remove the chicken from the marinade, letting excess sauce drip off, discard marinade. Grill chicken until done, about 4 to 5 minutes per side.
  3. Grill buns to lightly toast, if desired.
  4. To assemble, place 1 piece of chicken on each bun. Top with slaw. Serve with additional hot sauce, if desired.
  5. Directions for coleslaw:
  6. Pour the coleslaw mix into a bowl and set aside.
  7. In a saucepan, mix the vinegar, sugar, and 1 tsp. salt. Bring to a boil. When the sugar has dissolved, pour over the slaw mix. Toss to coat and let stand for 15 minutes.
  8. Drain the slaw mix in a colander and return to the bowl. Toss with mayonnaise, sour cream, and blue cheese. Season with salt and pepper. Cover and chill at least 1 hour in the refrigerator before serving.
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Blarney Blue Cheese Chips

Are you Irish or just planning to be Irish for the day?  Either way, I’m sure you have already started making your plans for Saint Patrick’s Day.  These Blarney Blue Cheese Chips are the perfect addition to any Saint Patrick’s Day celebration!  The homemade potato chips are layered with a creamy blue cheese sauce, then drizzled with a syrupy balsamic glaze and topped with bacon and green onions.  They are absolutely amazing!

In order to get the uniform thin slices needed for these chips you should start with a food processor or a mandoline slicer.  I used a food processor and sliced the potatoes in a matter of minutes.  Remember to dry your potato slices thoroughly after soaking.  Oil and water do not mix!

Blarney Blue Cheese Chips
  • 4 medium potatoes, scrubbed
  • Peanut oil for frying
  • Salt
  • 1 c. prepared Alfredo sauce
  • 6-oz. blue cheese crumbles (plus more to sprinkle of top)
  • ¼ c. Ranch dressing
  • 4 strips bacon, fried crisp, drained and chopped
  • 3 green onions, chopped, green part only
  • 1 c. balsamic vinegar
  • ½ c. water
  • 1 tbsp. cornstarch
  1. Scrub potatoes. Slice thin. Soak in ice water for about 10 minutes. Drain and dry well.
  2. Heat oil to 350 - 375 degrees F.
  3. While oil is heating put 1 c. Alfredo sauce in a saucepan. Heat to boiling then reduce to simmer. Add 6-oz. blue cheese crumbles and ¼ c. Ranch dressing. Stir to combine. Remove from heat and allow to rest.
  4. In another saucepan combine balsamic vinegar and water. Bring to a boil. Reduce heat to a simmer and stir occasionally. Make a slurry by adding about 1 tsp. water to the cornstarch. Add to the balsamic mixture and stir. You need this to be thick enough to coat the back of a spoon. If 1 tablespoon cornstarch isn't enough make up a little more.
  5. Fry potatoes to desired crispness to make chips. Drain chips and salt.
  6. Place chips on a serving plate. Drizzle with blue cheese sauce, then a little balsamic glaze. Sprinkle with bacon, blue cheese crumbles and green onions. Serve while chips are still warm.
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