Buffalo Chicken Penne Pasta

1 lb penne pasta
1 tbsp paprika
1/2 tbsp each salt, garlic powder, and pepper
1 lb chicken breasts, cut into strips or cubes
vegetable oil or olive oil
Buffalo Wing Sauce or Hot Sauce (to your taste, I use about 1/2 bottle)
1 cup diced celery
1/2 cup red onion, diced
1 cup mayo
1/2 cup blue cheese dressing (or ranch, I've used both)
3/4 cup milk

Cook pasta according to directions. While pasta is cooking, prepare chicken with spices and cook in oil. Add hot sauce and saute with chicken. When chicken is mostly cooked; add onion, celery, and saute until chicken is fully cooked. Combine mayo, dressing, and milk in medium bowl. Add to skillet. Toss with pasta.

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Buffalo Chicken Pizza

INGREDIENTS
3 skinless, boneless chicken breast halves - cooked and shredded
2 tablespoons butter, melted
1 (2 ounce) bottle hot sauce
1 (8 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust (I like Boboli Thick Crust)
1 (8 ounce) package shredded mozzarella cheese or cheddar

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

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Buffalo Chicken Soup

I love Buffalo Chicken, Give me wings, pizza, dip, salads...anything with that tangy flavor! I ran across several recipes today and I thought you all might enjoy them too.



6 cups milk
3 (10 3/4 oz) cans cream of chicken, celery or mushroom soup (any combo of three will do, I use 2 chicken & 1 celery)
3 cups cooked chicken
1 cup sour cream
1/2 cup ranch dressing or blue cheese dressing
1/2 cup hot sauce, adjust to your taste (Frank's Buffalo Wing Sauce is my favorite)

Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.

Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.

Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.

Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.

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Overnight French Toast Bake with Berry Topping

French Toast Bake
12 cups cubed (1 inch) soft French bread (about 13oz)
8 eggs
3 cups half and half
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons vanilla

Berry Topping
1 cup sugar
1 tablespoon cornstarch
1/4 cup orange juice
1 bag (12oz) frozen unsweetened mixed berries
3 cups fresh strawberries, cut into quarters

Directions:
1. Spray bottom and sides of 13x9 inch glass baking dish with cooking spray. Place bread cubes in baking dish. In large bowl, beat eggs, half and half, 1/4 cup sugar, the cinnamon, salt, and vanilla with wire whisk until smooth; pour over bread cubes. Cover tightly; refrigerate at least 4 hours but no longer than 24 hours.

2. Heat oven to 400F. Uncover dish; bake 25 to 35 minutes or until golden brown and knife inserted in center comes out clean

3. Meanwhile, in 2 quart saucepan, stir together 1 cup sugar and the cornstarch. Stir in orange juice until smooth. Stir in mixed berries. Heat to boiling over medium heat, stirring constantly. Cook about 6 minutes, stirring constantly, until topping is slightly thickened. Remove from heat.

4. Just before serving, stir strawberries into topping. Serve warm over French toast bake.

Ham and Cheese Crescent Roll-Ups

I found this recipe on Pillsbury.com and it sounds super easy. It seems like it would be a perfect Saturday afternoon lunch with a bowl of tomato or vegetable soup!

1 can Pillsbury crescent dinner rolls
8 thin slices cooked ham
4 thin slices Cheddar cheese, each cut into 4" strips


Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.

Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
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Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Chicken Enchiladas

1 lb. chicken breasts, boneless
1 can Old El Paso enchilada sauce
1 can cream of chicken soup
4 oz. sour cream
2 cups cheddar cheese, shredded
8 flour tortillas

Boil chicken until done. Preheat oven to 350 degrees. Mix enchilada sauce, cream of chicken soup, and sour cream in a medium pot; heat through then set aside. Spoon chicken on flour tortilla; roll up and place in 9 x 13 baking dish. Repeat until pan is full. Pour enchilada sauce mixture over all the shells. Top with cheese and bake at 350 degrees for 20 to 30 minutes or until cheese is melted and sauce is bubbly.

Baked Tilapia with Parmesan Cheese

4 Tilapia fillets (about 4-6oz per fillet)
3 Tbsp Lite Ranch Dressing
4 Tbsp Parmesan Cheese
Lemon JuiceLite
Salt

Directions:
Lay fillets out on a cookie sheet and lightly salt each piece. Spread lite ranch dressing over each fillet. It doesn't have to be thick or opaque, so you may not use all of the dressing. Sprinkle each fillet with parmesan cheese. Squirt with a little lemon juice. Bake for 12 minutes for each of thickness at 375 degrees uncovered. Also serve with a lemon slice on each plate for those who want a little more lemon flavor. The fish bakes up so nice and the parmesan cheese begins to brown a little and have a little crunch to it, TIP...cover the pan in foil before you bake and you won't have to worry about clean up..just pick up the four corners of the foil and fold into a pouch, discard and take the garbage out.