#3755 - Buffalo Chicken Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
10oz. cooked chicken (cut into bite sized pieces)
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
8oz. shredded Colby/Monterey Jack cheese blend

Spread the cream cheese over the bottom of a glass pie plate. Layer the chicken pieces over the cream cheese. Layer the wing sauce over the chicken pieces. Layer the ranch dressing over the wing sauce. Sprinkle the shredded cheese evenly over the top. Bake at 350 degrees 20-25 minutes or until cheese is melted and mixture is hot. Serve with baguette slices, tortilla chips or good quality crackers.

#3394 - Tangy Ranch Chicken

(by Shirley McNevich)

2/3 cup ranch salad dressing
1/3 cup French's yellow mustard
3 TBSP Domino's dark brown sugar (packed)
4 boneless/skinless chicken breasts

In a bowl add ranch dressing, mustard, and brown sugar--mix well. Salt and pepper both sides of each chicken breast to your taste. Grease a 9 x 13 glass baking dish. Stab one chicken breast at a time with a fork and coat the bottom of the chicken breast in the ranch mixture, then place it in the greased baking dish. Repeat with all chicken breasts. Pour the remaining ranch mixture all over the tops of the chicken breasts. Cover the dish with foil and bake at 350 degrees for 25 minutes, then remove foil and bake 10-15 minutes longer or until chicken is done and no longer pink inside. Optional: make a second batch of the ranch dressing mixture to use for dipping.

#2525 - Blue Cheese Pasta Salad

(by Shirley McNevich)

3 cups dry bowtie pasta (cooked and drained according to box directions--do NOT rinse)
ranch salad dressing (about 3oz.)
1/4 cup milk
1/2 TBSP fresh chopped parsley or dried parsley flakes
1/4 cup chopped onions
1/2 cup chopped tomatoes
1 cup chopped cooked turkey OR ham OR chicken
1/2 cup crumbled blue cheese
pepper to your taste

In a bowl add ranch dressing and milk--stir. Add drained pasta--stir/toss to coat. Add parsley, chopped onions, chopped tomatoes, chopped meat and crumbled blue cheese--stir to mix. Sprinkle lightly with pepper if you wish. Refrigerate until cold.

#908 - Ranch Potatoes

(by Shirley McNevich)

1/2 cup creamy ranch salad dressing
1/2 cup shredded cheddar cheese
1/2 cup real bacon bits (you can buy them or make your own bacon and crumble it)
1 TBSP chopped parsley or parsley flakes
2 lb. of small red potatoes (washed, scrubbed and cut into 4 quarters each--do NOT peel)

In a bowl add ranch dressing, shredded cheese, parsley and bacon bits--stir. Add quartered potatoes--stir and toss to coat. Grease a 9 x 13 baking dish--spoon potatoes into the bottom. Scrape any extra dressing from the bowl using a spatula and add to the tops of the potatoes. Cover the dish with foil. Bake at 350 degrees for 40 minutes, then remove foil and bake another 15 minutes or until potatoes are tender.