Buffalo Chicken Dip

Servings: 3 1/2 cups dip

Prep Time: 5 min.

Cook Time: 20 min.

INGREDIENTS:

8 oz. pkg. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

1/2 cup any flavor FRANK'S® REDHOT® Sauce

1/2 cup crumbled blue cheese or shredded mozzarella cheese

2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:
1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

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This is the most amazing dip and its quite addicting too

Applebee's Mexi-Ranch Dressing

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper

Mix everything together and chill for a few hours.

Stuffed Pasta Shells

Pasta Ingredients:

12

to 16 uncooked dried jumbo pasta shells

Filling Ingredients:

1		tablespoon LAND O LAKES® Butter
1/3		cup chopped onion
1/2		teaspoon finely chopped fresh garlic
1/2		pound ground mild Italian sausage
1/2		pound ground beef
1/8		teaspoon dried basil leaves
1/8		teaspoon dried oregano leaves
8		ounces (2 cups) LAND O LAKES® Mozzarella Cheese, shredded
1 1/2		cups spaghetti sauce with mushrooms

Cook shells according to package directions. Drain; set aside.

Meanwhile, melt butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium heat until tender (3 to 4 minutes). Add beef and sausage. Continue cooking until meat is browned (8 to 12 minutes); drain. Add basil, oregano and 1 cup cheese.

Spread 3/4 cup spaghetti sauce on bottom of ungreased 13x9-inch baking dish. Stuff cooked shells with meat mixture; place, meat-side down, in prepared pan. Pour remaining spaghetti sauce over shells; sprinkle with remaining cheese.

Cover with waxed paper; microwave on MEDIUM HIGH (80% power) 5 minutes. Turn dish. Microwave on MEDIUM HIGH until heated through and cheese is melted (5 to 6 minutes). Let stand 2 to 3 minutes before serving.

Oven Directions: Heat oven to 350°F. Prepare as directed above. Reserve remaining 1 cup cheese. Cover pasta with aluminum foil. Bake for 20 to 25 minutes or until heated through. Remove aluminum foil; sprinkle with remaining cheese. Continue baking, uncovered, until cheese is melted (4 to 6 minutes).

TIP: Reduce oven temperature to 325°F if using 13x9-inch glass baking dish. Baking time may need to be increased.

MAKE AHEAD DIRECTIONS:

Pasta shells can be filled and frozen separately. Prepare pasta shells as directed above. Place filled shells onto ungreased baking sheet; cover and freeze. When frozen, place shells into resealable plastic freezer bag; seal bag. Place bag in freezer. To bake shells, heat oven to 350°F. Continue assembling casserole with frozen shells, sauce and cheese as directed in oven directions. Bake for 50 to 60 minutes or until heated through.

MAKE AHEAD DIRECTIONS:

Prepare recipe as directed above. Place filled shells into ungreased 13x9-inch baking pan. Cover; freeze. To bake, heat oven to 350°F. Bake for 50 to 60 minutes or until casserole is heated through.

Chicken and Stuffing

2-3 boneless chicken breasts
1 can cream of chicken
1 bag of Stouffers Chicken stuffing
8 tbsp. butter
2 1/4 c water
Tony Cacheres or your pick of seasoning

Cook chicken breasts in 2 tbsp. butter with some seasoning of your choice, make sure both sides are fully seasoned. After chicken is cooked fully cut up into small pieces.

Combine cream of chicken, stuffing, 6 tbsp. butter, water, and seasoning of your choice into a separate bowl.

After chicken is cooked and cut up into small pieces, add it to the stuffing mixture.

Cook for 30 minutes on 375

This is so easy and so good!

Hamburger Goulash

1 lb. ground beef
4 potatoes, peeled and cubed
1/4 cup onion, very fine pieces
1 cup elbow macaroni
1 t salt
1 t black pepper
2 (8 ounce) cans tomato sauce
1 t garlic salt
2 t greek seasoning

Optional Items:
1 1/2 c frozen corn
1 (15 ounce) can cut green beans, drained
1 t Worcestershire sauce

Directions:
-Place ground beef in large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
-Add all ingredients (except noodles) to browned ground meat and simmer for 1 hour, then add noodles.