Bread Art   

1 pkg (8oz) cream cheese, softened

2 cup (16 oz) sour cream

1 cup blue cheese salad dressing

1/2 cup buffalo wing sauce (I use Hooters wing sauce)

2 1/2 cups shredded cooked chicken

1 block (8 oz) provolone cheese, shredded

Bread cubes, crackers, carrots, celery

In a large mixing bowl, beat the cream cheese, sour cream, salad dressing and buffalo wing sauce until blended.  Stir in chicken and provolone cheese.

Transfer to a greased 2-qt baking dish.  Cover and bake at 350 for 25-30 minutes or until hot and bubbly.  Serve warm with bread cubes, crackers, carrots, and celery.

Yield: 6 1/2 cups

1 pound strawberries, hulled

Two loaves Bread Art Lemon Bread, cut into tweleve 1/2 inch slices

4 Tablespoons butter, melted

12 ounces cream cheese, softened

1/4 cup sugar

3/4 cup heavy cream

1/4 cup strawberry jelly, melted

1 teaspoon vanilla

Preheat a grill to high.  Thread the strawberries onto skewers and place on the grill.  Cook, turning frequently, until lightly charred, 5 to 7 minutes; transfer to a bowl.  Lower the heat to medium.  Brush the bread slices on both sides with the melted butter.  Grill turning once, until toasted and grill marks appear, about 8 minutes.

Coarsely chop the strawberries, in a medium bowl, using a handheld mixer, beat the cream cheese with the sugar until smooth.  Beat in the heavy cream and vanilla until soft peaks form, about 3 minutes.  Stir in three-quarters of the chopped strawberries. 

Brush the bread slices with the jelly, then spread each with 3 Tablespoons of the strawberry cream.  Stack them in twos, cream side up, to make 6 double-decker stacks.  Dollop each with the remaining strawberry cream and chopped strawberries.