I’ve been at the computer for over an hour and I’ve deleted the last four articles. I have a lot on my mind and can’t seem to get my thought processes together.

But did I happen to hear that the Packers’ beloved quarterback is thinking about coming out of retirement? I spoke to a few people this weekend that had some very mixed feelings. I will not be making a comment on this topic, but I would love for you, my readers, to tell me what you think about Brett coming out of retirement. You can e-mail me and I’ll give a report next week of the top 10 comments. Please feel free to speak your mind at great length because mine isn’t working so well, it will be good material for my next column.

My mind might be preoccupied at the moment, but my culinary skills and recipe box are never far from my mind. My good friend Jennifer gave this recipe to me last football season and I’m going to “pass it” to my fellow Packer Fans and hope you enjoy it on game day as much as my family and friends do. It’s a little spicy, but there are never any leftovers at my house.

Have a good week in the kitchen and I look forward to your comments.

Jennifer’s Spicy

Chicken Wing Dip

3 boneless skinless chicken breast, seasoned and cooked (grill or pan fry)

4 ounces gorgonzola or blue cheese crumbles

1/2 cup blue cheese dressing

1/2 cup Frank’s hot wing sauce

8 ounces cream cheese

1 jalapeno pepper, chopped and diced

Fresh celery, cleaned and cut into strips for dipping

1 bag salted pita chips for dipping

Cut up chicken into bite-sized pieces or shredded and mix all ingredients together. Place mixture in a 9-inch pie plate and bake at 350 degrees for 25 to 30 minutes or until mixture bubbles around the edges.

If you have a question or comment about a recipe in this column, e-mail Kimberly Edwards at kledwards68@ yahoo.com. Kimberly also teaches a monthly cooking course; for more information call (608) 399-4349.