Buffalo Chicken Wraps

8 frozen breaded chicken strips

1/4 c. ranch dressing

1 T. buffalo sauce

2 cups shredded lettuce

4 flour tortillas

1 tomato

1 cup shredded cheddar cheese

Bake chicken as directed. Meanwhile mix ranch dressing and buffalo sauce until well blended. May need to alter measurements based on your preference. Top tortillas with baked chicken, lettuce, tomatoes and cheese. Drizzle sauce on top. Roll up.

To Die For Roast

1 beef roast

1 pkg. dry ranch dressing mix

1 pkg. dry italian dressing mix

1 pkg. brown gravy mix

1/2 c. water

Put roast in crock pot. Mix all 3 packages together and sprinkle over roast. Add water around roast. Cook on low all day.

Peanut Butter S'more Bars

1 (18 oz.) roll Pillsbury refrigerated Peanut Butter Cookies

3 c. mini marshmallows

1/2 c. milk chocolate chips

3/4 tsp. oil

1 c. holiday colored M&Ms

1. Heat oven to 350 degrees. Spray 9x13 pan with non-stick spray. Spoon cookie dough in bottom of pan. With floured fingers, press dough evenly to form crust.

2. Bake at 350 degrees for 16-19 minutes

3. Remove from oven. Sprinkle with marshmallows. Return to oven and bake an additional 2-3 minutes or until marshmallows are puffy.

4. Meanwhile, in saucepan, melt chocolate chips with oil on low heat.

5. Remove from oven. Sprinkle with candy. Drizzle chocolate over warm bars. Cool 45 minutes, then cut.

Gooey Butter Cookies

1/2 c. (1 stick) butter, melted

1/4 tsp. vanilla

1 egg

1 (8 oz.) pkg. cream cheese

1 (18.25 oz) box butter-recipe yellow cake mix

Nonstick cooking spray

Powdered sugar, for dipping

Beat butter, vanilla, egg and cream cheese until light and fluffy. Mix in dry cake mix. Cover and chill for 30 minutes. Preheat oven to 350 degrees. Lightly coat cookie sheet with cooking spray. Drop dough by the teaspoonful in bowl of powdered sugar. Roll into balls. Bake for 12 minutes or until golden brown.

Gooey Butter Cake

*My Favorite!

1 pkg. butter cake or yellow cake mix

2 eggs

1 stick butter, melted

Mix and spread in a greased 9x12 cake pan

Top with:

2 eggs

1 1/2 tsp. vanilla

1 pkg. (1lb. or 3 3/4 cups) powdered sugar

1 (8 oz) pkg. cream cheese

Mix and pour over first layer

Bake at 350 degrees for 40 minutes. After 15 minutes in the oven, sprinkle with powdered sugar.

Egg and Sausage Casserole

1 lb. pork sausage

8 eggs

6 slices of bread

2 c. milk

1 c. shredded cheddar cheese

1 tsp. salt

Brown and drain sausage. Beat eggs. Cut bread into cubes. Put all ingredients into a bowl and stir. Pour into a greased 9x13 pan. Refrigerate overnight. Preheat oven to 350 degrees. Bake 40 min. or until done in the center.

Chicken Pot Pie

Crust:

1 box Pilsbury refrigerated pie crusts, softened as directed on box

Filling:

1/3 c. butter

1/3 c. chopped onion

1/3 c. flour

1/2 tsp. salt

1/4 tsp. pepper

1 3/4 c. chicken broth

1/2 c. milk

2 1/2 c. shredded chicken or turkey

2 c. frozen mixed vegetables, thawed

1. Heat oven to 425 degrees. Make pie crusts as directed on box for two-crust pie using 9 inch glass pie pan.

2. In saucepan, melt butter. Add onion, cook 2 min. stirring frequently until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust lined pan. Top with second crust, seal edge and flute. Cut slits in several places on top crust.

4. Bake 30-40 min. or until crust is golden brown. During last 15-20 min., cover crust edge with strips of foil to prevent browning. Let stand 5 min.