It is amazing how much of your body is controlled by the nerves in the small part of your spine in your neck.

C5 – controls the Deltoids (the rounded part of the shoulder) and the Biceps (flexion of the elbow and rotation of the forearm);  C6 – controls the muscles that make up the wrist extensors and enable wrist extension and hyper extension and the movements that are tied to the Biceps (front of the upper arm);  C7 – controls the Triceps (muscles in the back of the upper arm that allow the elbow to straighten);  C8 – controls the hands

Either by hauling 40 lb bags of rocks to create a dry riverbed in the backyard, moving heavy plants and outdoor furniture around or moving furniture to clean places the housekeepers have been ignoring for months, I have managed to cause myself indescribable pain and numbness that has persisted for well over a week – thus my blogging absence. Typing puts my wrists in the wrong position and sends shooting pains up my arm & directly across my shoulders to my neck…

I threw a 16th birthday party for my friend’s son this weekend and the honoree requested chocolate cake (which French’s Bakery did a fabulous job on) and Buffalo Chicken Dip.

Who am I to turn a 16 year old boy down?

Only minimum movement was required, I didn’t have to do much stirring or carrying, and it only takes a few minutes to make, so I was able to grant his request!

Buffalo Chicken Dip

• 2 Large Boneless / Skinless Chicken Breasts
• 2/3 Cup Hidden Valley Original Ranch Dressing
• 2/3 – 1 Cup (depending how spicy you like it) Frank’s Red Hot Sauce
• 1 – 8 oz Block Cream Cheese
• 1/2 Cup Shredded Cheese – Cheddar, Sharp Cheddar or my personal favorite: Aged Gouda
• 1/4 Cup Crumbled Blue Cheese (I am not a fan, this is entirely optional)
• 1/4 Cup Chopped Green Onion (optional but pretty)

Bring enough water to cover your chicken breasts to a boil.  I leave the breasts whole to preserve the moisture and cook them for 20-30 minutes.  When the chicken is done, I remove the breasts to the bowl of my stand mixer and using the paddle attachment, turn the mixer on to low then medium while the chicken shreds.

Put the whole block of cream cheese into the center of an 8 or 9 inch square Pyrex dish.  Pour the dressing and the hot sauce over the top of the cream cheese and microwave on high for 2 to 3 minutes.  Remove from the microwave and stir until well combined.

Add the shredded chicken to the dish and stir until all of the chicken is well coated.  Sprinkle the shredded cheese over the top and bake in a preheated 350 degree oven 20-30 minutes (until bubbling along the edges).

Remove from oven and top with the blue cheese crumbles and chopped green onions.

I serve with carrot chips, celery sticks and jicama sticks.  You could also use sturdy crackers (like Triscuit) or French bread chunks.

If it’s not going to be immediately inhaled, you can keep the dip warm in a small crock pot type warmer or, like I do, use your fondue pot to keep it bubbling hot.

To be honest, I forgot to take a picture, so yours (and mine) may come out looking different than the picture I found on the internet, but I’m sure it’ll look great!

If you are on Facebook and are interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a Facebook page you can visit too https://www.facebook.com/ThisGirlLovesHerFood