In one sentence, describe what the following article is about: You'll want to cook the entire dip in the oven once assembled to melt the cheese on top and ensure the flavors blend together. That said, the chicken needs to be pre-cooked, so this time in the oven is just to get everything hot. This simply makes it easier to blend into the other ingredients, preventing chunks of cream cheese in some parts of the dip and none in the others. Place it on the countertop 10-15 minutes before cooking to gently warm it. Using the microwave in 10-second bursts, melt the butter. Once you've got the butter in liquid form and well mixed with the hot sauce, move on to the next step. You don't want to cook the butter, just melt it. For less spicy buffalo dip, use only 1/2 cup of buffalo hot sauce. Make sure the chicken is well coated in your buffalo sauce. It is okay if there is extra liquid at the bottom -- this will help coat the cheese. If you are using frozen or cold chicken, mix the chicken and sauce together on the stovetop over medium heat. You only need to heat it until the chicken is warm again. Stir until they are blended together with the sauce. The cheeses should completely coat everything in the bowl. Sample the chicken and adjust the flavor how you see fit, adding more hot sauce to get to your desired heat level, Alternatively, spread the cream cheese into a layer on the bottom of the dish, and instead add 1 cup ranch dressing to the chicken to provide the moisture. This is why you need to save half the cheese, as it will melt into a gooey, delicious topping for your buffalo chicken dip. Everything in the dish is already cooked, so you don't have to worry about anything "finishing." Instead, remove the dish from the oven when it looks good to you. You can also lower the heat to keep the dip warm if you're not yet ready to serve it. Allow to cool for 3-5 minutes, as this dip will be molten hot if you're not careful. You're done!.
Summary: Preheat your oven to 350 degrees. Warm the 8-oz package cream cheese up to room temperature. In a large mixing bowl, melt 1 tablespoon butter and add the 3/4 cup buffalo wing sauce. Stir in 2 cups of shredded chicken and toss to coat. Add the package of cream cheese, 1/4 cup bleu cheese, 1/2  cup of shredded cheese, and stir. Spread the mixture evenly into an oven safe baking dish, then top with the rest of the shredded cheese. Bake for 12-15 minutes, or until the top is gold-brown and bubbling. Remove from oven and serve after cooling.

In one sentence, describe what the following article is about: Frizz is often caused by dryness, so it’s important to restore moisture to your hair in the shower. Always use a sulfate-free shampoo. Sulfates are detergents that are great at cleaning hair, but can also strip your hair of the natural moisture it needs to remain frizz-free. If your hair is dry, sulfate in your shampoo may be the culprit.  Don’t wash your hair every day. Wash your hair every other day, or only a couple times a week if you can get away with it. Even sulfate-free shampoos can be drying, so give your hair a rest and let it soak in your natural oils. Anything that removes dirt and grime from your hair is probably also removing its moisture, so use sparingly!  Using dry shampoo between washes is a great way to keep your hair looking fresh without the damage of daily shampooing. Unlike shampoo, conditioner is moisturizing and will help tame your locks. Look for conditioners that are specifically marketed as moisturizing, especially those that contain glycerin. On days when you are skipping the shampoo, you can still use conditioner without worrying about damage. It will gently clean your hair, but also hydrate it. If you have the time, let the conditioner sit on your hair for a couple minutes so it fully soaks into the shaft.  Choose a conditioner tailored for your hair type. If your hair tends to be oily and limp, avoid conditioners that boast qualities like "moisturizing" or "hydrating," because these will only exacerbate the oiliness and limpness. Shampoos with added protein tend to work well for oily hair, as well as conditioners meant for "volumizing," balancing," and "strengthening." If your hair is extremely oily, you may want to skip conditioner all together, or apply it before shampooing.  If your hair is dry, damaged, and prone to break, look for moisturizing conditioners. You may want to also try conditioners that specifically repair hair after damage. Avoid conditioners that are described as "strengthening" or "volumizing."  If you are worried about your hair looking limp and flat, avoid your roots and only apply it to the ends of your hair. By soaking your hair in a deep conditioner or oil overnight, you give it extra time to take in all the moisture. This may be especially helpful for African American and Latina hair that may be more coarse and dry, but it can benefit anyone who needs the extra moisture. Comb the product through dry or wet hair and then put on a shower cap before bed. There are a lot of ways to give your hair a boost of moisture, such as doing a weekly hair mask. You can buy moisturizing hair masks from the drugstore or spend a little more on a product from a salon. Again, look for one that contains glycerin, which will hydrate the hair shaft from the inside. You can also skip the store and make your own hair mask at home. Coconut oil is a perfect one-ingredient moisturizer. Eggs, milk, and honey also have nourishing, restorative properties.
Summary: Wash with a moisturizing shampoo. Condition regularly. Try a mask or overnight conditioner for very dry hair. Give your hair some extra TLC.

In one sentence, describe what the following article is about: This will take about 30 minutes, depending on the size you have cut the vegetables. It's good to keep an eye on the pot since your soup will taste better if the vegetables aren't over-cooked.  Add more water or broth, 1 cup at a time, if the soup gets too thick.
Summary:
Place the pickling spice in a cheesecloth or spice ball. Place the vegetables, salt, garlic powder, pickling spice, tomatoes and water in a large soup pot. Bring the pot to a boil at high heat. Turn down the heat to simmer the soup and continue cooking until the vegetables are barely tender. Add the macaroni to the pot. Simmer the soup, stirring occasionally, until the macaroni is tender, about 30 minutes. Remove the pickling spice before serving.