Buffalo Chicken Sandwiches

Ingredients

1	package (3.35 lb) boneless skinless chicken thighs (about 14 thighs)
1 3/4	cups Buffalo wing sauce
1	English (seedless) cucumber
12	large sandwich buns, split
3/4	cup crumbled blue cheese

Directions

1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Pour 1 cup of the Buffalo wing sauce over chicken. Cover; cook on Low heat setting 7 to 8 hours.
2. Remove chicken from cooker; place in medium bowl. Place strainer over another medium bowl. Strain juices from cooker; skim fat from juices. Reserve 1 1/2 cups juices. Stir chicken to separate into pieces. Return chicken to cooker; stir in reserved juices. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.
3. Meanwhile, cut cucumber in half crosswise. With vegetable peeler, cut 1 strip of peel lengthwise from 1 cucumber half; discard strip that is mostly peel. Continue cutting thin strips lengthwise from cucumber, making about 18 strips. Repeat with other half of cucumber. Set strips aside.
4. Fill each bun with 1/2 cup chicken mixture, about 3 strips of cucumber, 1 tablespoon of the remaining wing sauce and 1 tablespoon blue cheese.

Chocolate Hot Bites

Thanks Pillsbury.com for this delightful treat!
INGREDIENTS

1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated chocolate chip cookies (24 cookies)

1 1/4 cups Fisher® Mixed Nuts with Peanuts

1 1/4 cups Hershey’s® Special Dark® chocolate baking chips

1 1/4 cups marshmallow creme

2 tablespoons half-and-half

1/8 teaspoon McCormick® Ground Red Pepper (cayenne)

DIRECTIONS

1. Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 cookie dough round in each cup. Using floured fingers, press dough to flatten slightly.
2. Bake 7 to 10 minutes or until golden brown. Cool in pans 15 minutes. Remove from pans to cooling rack. Cool completely, about 20 minutes.
3. Meanwhile, remove Brazil nuts from mixed nuts; coarsely chop Brazil nuts. In 2-quart saucepan, heat chocolate chips, marshmallow creme, half-and-half and red pepper over medium-high heat, stirring occasionally, until chips are melted and mixture is smooth. Stir in Brazil nuts and remaining mixed nuts.
4. Drop about 1 tablespoon nut mixture onto each cookie. Let stand about 15 minutes or until chocolate is set. To serve, remove bites from paper baking cups. If desired, place each bite into a new paper baking cup.

Chicken Divan

INGREDIENTS

• 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ Select® frozen broccoli florets
• 1 1/2 cups cubed deli rotisserie chicken
• 1/4 teaspoon ground black pepper
• 1 can (18.5 oz) Progresso® creamy chicken and wild rice soup
• 1/2 cup shredded Cheddar cheese (2 oz)1/4 cup Progresso® Italian style panko crispy bread crumbs

DIRECTIONS

1. Heat oven to 375°F. Cook broccoli as directed on bag 4 minutes. Place broccoli and chicken in ungreased 9-inch square pan. Sprinkle with pepper.
2. Pour soup over broccoli and chicken. Sprinkle with cheese and bread crumbs.
3. Bake about 20 minutes or until hot and bubbly.

Mexican Shepherd's Pie

1	lb extra lean (at least 93%) ground beef
1/2	cup sliced green onions
1	cup Old El Paso® Thick ‘n Chunky Salsa
1 1/2	teaspoons chili powder
3/4	teaspoon cumin
1	can (11 oz) Green Giant® Mexicorn® corn, drained
1	pouch Betty Crocker® loaded mashed potatoes (from 6.1 oz box)
1 1/3	cups water
2	tablespoons butter or margarine
1	cup milk
1/2	cup shredded Cheddar cheese (2 oz)
1	medium tomato, sliced into thin wedges
	Tortilla chips, if desired

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1. In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.
2. Meanwhile, in 2-quart saucepan, heat water and butter to boiling. Remove from heat. Stir in milk and 1 pouch potatoes with seasoning just until blended. Let stand about 1 minute or until liquid is absorbed; beat with fork until smooth.
3. Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.

Rocky Road Peanut Butter Brownies

Brought to you by Betty Crocker:

1	box Betty Crocker® triple chunk premium brownie mix
	Water, vegetable oil and eggs as directed on mix
1	jar (7 oz) marshmallow crème
1/2	cup creamy peanut butter
1	tablespoon milk
30	miniature chocolate-covered peanut butter cup candies, unwrapped, chopped
1/2	cup chopped salted peanuts
1/4	cup semisweet chocolate chips
1/4	teaspoon vegetable oil

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1. Heat oven to 350° F (325° F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.
2. Make brownie mix as directed on box, using water, oil, and eggs. Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
3. In medium bowl, beat marshmallow cream, peanut butter, and milk with electric mixer on medium speed until smooth and creamy. Spread over cooled brownies. Sprinkle with chocolate peanut butter candies and peanuts.
4. In small microwaveable bowl, microwave chocolate chips and oil uncovered on High for 30 to 60 seconds, stirring once, until melted. Drizzle over brownies. Let stand 30 minutes or until chocolate is set.

Peanut Butter Truffles

Tonight we tried our hand at peanut butter truffles.

They were delightfully delicious! and easy!

Ingredients

• 2 cups sugar
• 1 5-ounce can evaporated milk
• 1/2 cup butter
• 2 cups tiny marshmallows
• 3/4 cup creamy peanut butter
• 1/2 teaspoon vanilla
• 12 ounces dark or bittersweet chocolate, chopped
• 2 teaspoons shortening

Directions

1. Butter the side of a medium heavy saucepan. In the saucepan, combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture is boiling. Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.

2. Remove saucepan from heat. Stir in marshmallows, peanut butter, and vanilla. Transfer mixture to a large bowl. Chill for 45 minutes to 1 hour or until mixture is thick and can be molded.

3. Line a large baking sheet with waxed paper or parchment paper. Shape mixture into 1-inch balls; place on the prepared baking sheet. Freeze for 15 minutes.

4. In a medium saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Dip balls, one at a time, into melted chocolate. Let excess chocolate drip off balls. Place on a wire rack set over waxed paper. Let stand until chocolate is set.

* Makes about 50 truffles.

If desired, when chocolate is set, drizzle with a little melted milk chocolate. Let stand until chocolate is set.

Storage: Layer truffles between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 weeks.