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Made by Melissa: A Lunch Story

Scene: a sweet-sixteen ski trip. Nearly a dozen girls -- all friends from the start -- invade the slopes of Vermont for a weekend of (rainy) skiing, fun and... oh right, there better be some food involved!

Sweet Melissa to the rescue! We know, we know, you thought dinner was her thing. But it turns out she's not a one-trick pony. The photos don't lie:

She started with Frank's Buffalo Chicken Dip (scroll down for the recipe) followed by a salad bar consisting of tomatoes, carrots, cucumbers, celery, butter lettuce and ranch dressing. The DIY sandwiches, with hard-to-resist ciabatta bread, included an assortment of turkey, ham and salami with smoked Gouda, cheddar cheese, and who could ever forget the pickles?!

Next, came tomato soup with rice... a classic!

Then came side munchies and dessert -- chips and popcorn (served in these handy bowls featured in Melissa's Must-Haves). To finish? Salted caramel fudge brownie bites and mini chocolate bars.

And while we've been known to mention that teenage girls aren't always easy to please, you can see for yourselves that on this day, they were all smiles!

And now for the Franks RedHot Buffalo Chicken Dip recipe:


  • 2 cups shredded cooked chicken

  • 1 (8 oz. pkg.) cream cheese, softened

  • 1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce or FRANK'S RedHot® Buffalo Wings Sauce

  • 1/2 cup ranch dressing

  • 1/2 cup blue cheese crumbles


PREHEAT oven to 350°F. Mix all ingredients in a large bowl. Spoon into shallow 1-quart baking dish. BAKE 20 minutes or until mixture is heated through; stir. Sprinkle with green onions, if desired, and serve with chips, crackers and/or veggies.

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