Buffalo Chicken Dip

8 oz. pkg. cream cheese, softened--> Neufechatel works if you want to cut the calories!

1/2 cup blue cheese or ranch salad dressing--> I prefer ranch

1/2 cup any flavor FRANK'S REDHOT Sauce--> original works best :)

1/2 cup crumbled blue cheese or shredded mozzarella cheese ( I use colby jack

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained --> you can boil chicken and shred, but this does save on time

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

* This is what the website says to do.... I mix the cream cheese in with the redhot sauce, ranch and chicken... then I top with cheese

Bake for ~20-30 minutes until bubbly and golden on top

Here ya go Shu!!!

A place for us to share recipes...

Yes, I know it's a little old of us but Laura and I were talking and decided that a blog was a great place to house recipes for all us! That way, we never have to search through emails, etc and we can each post our favorite new recipes to share with everyone!

Also, feel free to add others as Admins. Just go to settings, permissions, and select "Add authors"

Post away, and enjoy!

Pumpkin Cookies

2 c flour
1 c oats
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 c margerine
1 c brown sugar
1 c granulated sugar
1 egg
1 teaspoon vanilla extract
1 c pumpkin
1 c chocolate morsels

Combine flour, oats, soda, cinnamon, & salt. Set aside.

Cream together softened margerine, gradually adding brown sugar and granulated sugar. Beat until light and fluffy. Add egg and vanilla to margerine and sugar mixture. Then alternate adding dry mixture and pumpkin. Stir in morsels.

Shape into pumpkins. Bake 20-25 minutes.

Avocado Feta Salsa

2 plum tomatoes, chopped

1 avocado, halved, seeded, peeled and chopped

1/4 c. finely chopped red onion

1 clove garlic, minced

1 TBSP. snipped fresh parsley

1 TBSP. snipped fresh oregano

1 TBSP. olive oil

1 TBSP. red or white wine vinegar

4oz. feta cheese, coarsely crumbled

pita chips or tortilla chips

In a med. bowl combine tomatoes, avocado, onion, garlic, parsley, oregano, oil, and vinegar. Stir gently to mix. Gently stir in feta cheese. Cover and chill for 2 hrs. or up to 6 hrs. Serve with pita chips or tortilla chips. I usually double the recipe for a crowd.