Summer Blueberry Pie

This is practically a no-bake pie, as it doesn't go into the oven once you've filled it with the berries. This leaves the blueberries firm and sweet, but not syrupy, and the pie is light and delicious, and gentle on the palate. With the addition of a little whipped cream, this is a perfect summer desert.

Ingredients
2 T cornstarch
2 T & 1 C water
1 C & 4 C of fresh blueberries (frozen will not do)
3/4 C sugar
1 pre-baked pie crust (yours, or your local grocery store's)

Directions
In a bowl , dissolve cornstarch and water and set aside.
In a saucepan , boil 1 cup of blueberries with 1 cup water, pressing fruit to make puree
Add sugar and the dissolved cornstarch and boil 5min or until mixture becomes a clear syrup. Remove from heat and add 4 cups of blueberries.
Pour berry mixture into 1 pie crust baked and refrigerate for 2 hrs before serving
Garnish with whipped cream or ice cream

Buffalo Chicken Cheese Dip

Thanks in advance to a blogger who I will not offer any identifying details about. Just in case... Not sure if she minds, but rather to err on the side of caution.

I am making this dip for my next get-together. Its going to KILL.

2 cans of favorite chicken breast (drained and shredded)
1 bottle of Franks Red Hot Buffalo Sauce (12 ounces)
2 cream cheese bars (softened)
12 ounces sour cream
1 ranch flavored packet mix
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. In medium bowl, combine ranch packet mix with sour cream. Add cream cheese. Stir until creamy. Spread evenly into bottom of 9x9 square or 13x9 rectangle baking dish. Mix drained and shredded chicken with buffalo sauce until well blended. Spread on top of cream cheese and sour cream. Using spatula, lightly press sauced chicken evenly into cream mix. Spread cheese on top of chicken. Bake uncovered for 25-30 minutes or until cheese is bubbly. Serve with a strong tortilla chip (I use Tostitos Bite Size Gold)