Creamy Buffalo Chicken Dip

CREAMY BUFFALO CHICKEN DIP

1 pkg. (8 oz.) cream cheese, softened
1 cup Louisiana-style hot sauce
1 cup ranch salad dressing
3 cans (4-1/2 oz. each) chunk white chicken, drained and shredded
1 cup (4 oz.) shredded cheddar cheese
Corn or tortilla chips
Thinly sliced green onions, optional

In a small bowl, combine the cream cheese, hot pepper sauce and salad dressing. Stir in chicken. Spread into an ungreased 11-in. x 7-in. baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 20-22 minutes or until heated through. Sprinkle with green onions if desired. Serve with chips. Makes 5 cups.

Striped Delight

STRIPED DELIGHT

35 OREO Cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) whipped topping, thawed, divided
2 pkg. (3.9 oz. each) chocolate instant pudding
3 1/4 cups cold milk

Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use. Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups whipped topping; spread over crust. Beat pudding mixes and 3 1/4 cups milk with whisk 2 minutes; pour over cream cheese layer. Let stand 5 minutes or until thickened; cover with remaining whipped topping. Refrigerate 4 hours. Makes 24 servings.

Slow-Cooker Beef Stroganoff

SLOW-COOKER BEEF STROGANOFF

2 lb. beef stew meat, cut into 1-inch cubes
10 oz. fresh mushrooms, halved
1 onion, chopped
1 clove garlic, minced
1 cup beef broth
2 tsp. paprika
1 tsp. salt
1 cup sour cream
2 Tbsp. flour
1 Tbsp. Dijon mustard
1 pkg. (16 oz.) egg noodles, uncooked
2 Tbsp. chopped fresh parsley

Place meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover with lid. Cook on low 7 to 8 hours (or on high 5 hours). Mix sour cream, flour and mustard. Stir into ingredients in slow cooker until well blended. Cook, covered, on lot 15 minutes. Meanwhile, cook noodles as directed on package. Drain noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley. Makes 8 servings.

Easy Baked Manicotti

EASY BAKED MANICOTTI

2 cups spaghetti sauce, divided
1 3/4 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/4 cup pesto
12 cooked manicotti shells, rinsed in cold water

Heat oven to 350 degrees. Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag. Fill manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover. Bake 40 minutes or until heated through. Makes 6 servings.

Fudge Lover's Cream Cheese Cake

FUDGE LOVER'S CREAM CHEESE CAKE

Cake:
1 box yellow or devil's food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
3/4 cup hot water
3/4 cup vegetable oil
1 tsp. vanilla
4 eggs

Filling:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup semisweet chocolate chips
1/2 cup chopped nuts, if desired

Frosting:
1 container vanilla or chocolate frosting

Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts. Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator. Makes 15 servings.

Cheesy Potato Cups

CHEESY POTATO CUPS

6 large baking potatoes (4-3/4 lb.)
1/3 cup butter or margarine
3 Tbsp. milk
1 pkg. (8 oz.) cheddar cheese, cut into 1-inch cubes
2 Tbsp. bacon bits
12 fresh broccoli florets, blanched

Heat oven to 350 degrees. Pierce potatoes with fork. Bake 1 hour. Cool 5 minutes. Cut potatoes crosswise in half; scoop out centers, leaving 1/8-inch-thick shells. Place potato flesh in large bowl. Add butter and milk; beat with mixer until well blended and fluffy. Spoon into potato shells; lightly press 1 cheese cube into filling in center of each shell. Place in muffin pan cups. Bake 30 minutes or until heated through. Top with bacon and broccoli. Makes 12 servings.

Bears on Cloud Nine

BEARS ON CLOUD NINE

2 cups boiling water
2 pkg. (3 oz. each) strawberry flavor gelatin
4 cups ice cubes
1/3 cup bear-shaped gummy candies (2 oz.)

Add boiling water to gelatin mixes in medium bowl; stir 2 minutes until completely dissolved. Add ice; stir 2 to 3 minutes or until gelatin is slightly thickened. Remove any unmelted ice. Pour all but 3/4 cup gelatin into 12 (5-oz.) clear plastic cups. Beat remaining gelatin with mixer on high speed 30 seconds or until fluffy and doubled in volume. Spoon over gelatin in cups. Refrigerate 30 minutes or until firm. Top with candies. Makes 12 servings.