Buffalo Potato Wedges

Ingredients (for 2)

* Appx 2-3 medium size potatoes

* 1 tbsp olive oil

* Salt, pepper, and garlic powder, to taste

* 1/8 cup butter

* 1/8 cup hot pepper sauce (less if you can't stand the heat)

* Ranch or blue cheese dressing, for dipping

Directions

1. Spray a baking sheet with cooking spray. Arrange potato wedges on sheet and drizzle with olive oil.

2. Sprinkle with salt, pepper, and garlic powder.
3. Bake at 375 degrees for 30 minutes until tender.
4. Remove pan from oven. Combine the hot sauce and butter in a microwave safe bowl and microwave until melted. Stir to combine. Drizzle mixture over potato wedges and return to oven for an additional 15 minutes.
5. Serve with salad dressing for dipping.

Jalepeno Popper Dip

Ingredients (serves 32)

* 16 oz cream cheese, softened
* 1 cup mayonnaise
* 4 oz can chopped green chilies, drained
* 2 oz canned diced jalapeno peppers, drained
* 1 cup grated parmesan cheese

Directions

1. Stir together cream cheese and mayonnaise in a large bowl until smooth.

2. Stir in green chiles and jalapeno peppers.

3. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
4. Microwave on high until hot, about 3 minutes.

5. Serve with crackers or tortilla chips.

Stuffed Taco Shells

Ingredients

* 1 lb. ground beef or turkey

* 1 package taco seasoning

* 4 oz. cream cheese

* 12 jumbo pasta shells

* 1 cup salsa

* 1 cup taco sauce

* 1 cup cheddar cheese

* 1 cup monterey jack cheese

* 1 1/2 cups crushed tortilla chips

* 3 green onions (chopped)

* Sour cream

Directions

1. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.

2. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.

3. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don't stick together.

4. Pour salsa on bottom of 9x13 baking dish.

5. Stuff each shell with the meat mixture. Place shells in 9x13 pan open side up. Cover shells with taco sauce.

6. Cover with foil and bake for 30 minutes at 350 degrees.

7. After 30 minutes, add shredded cheese and bake for 10-15 more minutes.

8. Add any condiments you'd like (onions, black olives, etc.) Serve with sour cream and/or more salsa.

Pumpkin Spice Muffins (With Cream Cheese Frosting)

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

Muffins:

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional!)
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

Cream Cheese Frosting

1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!

Store in fridge, as icing will soften at room temperature.

Taco Soup

Taco Soup

1 lb extra lean ground beef (or turkey meat if you roll that way, I don't)

1 onion, chopped

3 cans (151/2 oz each) mild chili beans, undrained

1 can (14 1/2 oz) whole tomatos, undrained

1 can (14 1/4 oz) corn, undrained

1 can (8 oz) tomato sauce

1 p kg (1 1/4 oz) Taco seasoning mix

1 1/2 cups water

1 1/2 cups Shredded Cheese

• Brown beef with onions
• Add all remaining ingredients, except cheese. Stir breaking up tomatos. Bring to boil. Simmer on medium-low heat for 5 minutes stirring occasionally
• Serve topped with cheese

Chicken Fajita Pizza

Ingredients

1 tube (13.8 oz) refrigerated pizza crust

1 lb boneless skinless chicken breast, cubed

3 tsp. canola oil, divided

1 tsp. fajita seasoning mix (I used a little more)

1 medium sweet red pepper, julienned

1 medium green pepper, julienned

1 medium onion, halved and sliced

1 garlic clove, minced

1/2 cup salsa

1/4 tsp. salt

1/4 tsp. pepper

1 1/2 cups (6 oz) shredded reduced fat Mexican cheese blend 2 Tbsp. minced fresh cilantro

Directions

Unroll crust into a 15 x 10 x1 baking pan coated with cooking spray; flatten dough and build up edges slightly. Bake at 425 for 7-10 minutes or until golden brown.

Meanwhile, in a large nonstick skillet, saute chicken in 1 tsp. of the oil until done. Sprinkle with seasoning mix; cook 30 seconds longer. Remove and keep warm.

In the same skillet, saute the peppers and onion in remaining oil for 3 minutes. Add garlic; cook 2 more minutes. Remove from heat; stir in salsa, salt, pepper and reserved chicken.

Spoon mixture over crust; sprinkle with cheese (I put cheese on under AND on top of chicken mixture). Bake for 6-8 minutes or until cheese is melted. Sprinkle with cilantro.

Buffalo Chicken Ranch Dip

Ingredients

• 2 (10 ounce) cans chunk chicken, drained (I used a bit more)
  
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup pepper sauce (such as Frank's Red Hot®) (I used more -- to taste)
  
• 1 1/2 cups shredded Cheddar cheese

Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers or chips.