Kitchen chaos: If fondue's a fiasco, try buffalo chicken dip

The presents have been opened, wrapping paper strewn about the living room floor. The warm cinnamon rolls -that are a tradition on Christmas morning - have been devoured while watching "The Simpson's Movie." The dishes from lasts night's Christmas Eve gathering are piled and waiting to be put away for next year.

I was excited about trying out the fondue pot that I recently purchased just for this party. I had seen a recipe from Rachel Ray that I wanted to try. I carefully purchased the right kind of cheese, even though it was on the expensive side. I made homemade beer bread - two different kinds to dip in the fondue along with pretzels, asparagus and broccoli. Joe even bought me a special cheese grater to make it quicker than the old-fashioned grater I usually use.

It was coming along so nicely; the table was set, the salad was made, stuffed mushrooms were waiting to be popped in the oven when guests arrived. My neighbor had delivered her delicious cheese ball that she makes every year. It was all perfect.

I made the fondue and we all tested it and decided it was a hit. I waited until just a few minutes before the guests were expected to arrive before moving it to the fondue pot to be kept warm with sterno. I went upstairs to change and, when I came down, I noticed a strange odor.

I have never used sterno in my home before; this was my first attempt at fondue. I looked over the table and everything appeared to be all right. I poked at the bottom of the fondue with one of the long forks and found the problem. The bottom of the cheese was burnt to the pan.

I don't know why I thought that a flame burning directly on to a pot of cheese wouldn't burn, but I figured this set up was made for that purpose.

I tried to salvage the rest of the fondue, but the burnt taste permeated the whole mess. As my in-laws arrived, I was trying to whip a batch of not so fancy fondue using beer and cheddar cheese. The kids didn't like it because it tasted like beer, and no one else really tried it.

I will try fondue again; I just have to figure out how to keep it from burning. It is always a learning process in the kitchen.

If fondue is a little tricky for you, buffalo chicken dip is a frequently requested appetizer and is easy enough to make. It would go nicely with one of my new favorite drinks, a mango margarita.

I hope you all had a wonderful holiday season, and wish you a Happy New Year!

Buffalo chicken dip

2 cooked chicken breasts shredded or diced small

1 bottle of hot sauce 6 oz

1 8 oz block of cream cheese

1 8oz bottle ranch salad dressing

1 8oz bag shredded Mexican cheese

Sliced jalapeños for garnish

In a medium sauce pan, melt cream cheese and ranch dressing together. In a baking dish, mix shredded chicken and hot sauce, top with melted cream cheese mixture and stir until well combined. Top with shredded cheese and jalapenos and bake at 375F for about half an hour until bubbly. Serve with tortilla chips or celery.

Mango margarita

Ice

2 shots tequila

1 shot triple sec

Fill the rest of the cup with mango nectar

Twist of lime

Shake all ingredients with ice, strain into the salt-rimmed glass, and serve.