Loaded Baked Potato & Buffalo Chicken Casserole

RECIPE FOR TWO

(original recipe was found HERE)

INGREDIENTS

• 1 large boneless, skinless chicken breast, cut into 1/2 inch cubes
• 1 large baking potato (I leave the skin on), cut into 1/2 inch cubes
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• 1/2 - 1 teaspoon hot sauce (you decide)

TOPPING

• 1 cup Fiesta Blend Shredded Cheese
• 1/4 cup crumbled cooked bacon
• 1/4 cup diced green onion

DIRECTIONS:

Preheat oven to 475 degrees.

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder and paprika.

Add the cubed potatoes and stir to coat.

Place potatoes in a greased baking dish - leaving the excess oil mixture.

Bake potatoes for 30-45 minutes, stirring every 15 minutes, until cooked through and nice and crispy on the outside.

While potatoes are baking, marinate the chicken in the "left-behind" oil mixture.  Add a little more olive oil, if needed.

Once potatoes are fully cooked - take out of the oven and lower the temperature to 400 degrees.

In a medium skillet, cook the chicken until is it no longer pink.

When chicken is thoroughly cooked, spread chicken over the potatoes.

Mix the bacon, onion and cheese in a bowl.

Place the cheese mixture over the potato & chicken.

Bake for approximately 5 minutes - until the cheese has melted.

Serve with extra hot sauce and/or ranch dressing.

No-Bake Mini Cheescake

Reese's Peanut Butter Cups

Jell-O No-Bake Cheesecake

Take wrappers off of Peanut Butter Cups and place into cupcake liner in a cupcake pan.

Mix the Jell-O No-Bake Cheesecake FILLING according to the directions on the box.

I put the Cheesecake filling into a freezer bag with a corner cut out and a icing decorating tip inserted in it.

Put the cheesecake filling on top of the peanut butter cup.  I added an extra dollop to each one since I had some filling left after topping 12 peanut butter cups.

Place in refrigerator for at least one hour for them to "set up".

When serving - carefully remove the cupcake liner and add toppings of your choice.
On mine, I just sprinkled with some of the graham cracker crumbs that came in the No-Bake Kit, and then I drizzled with just a little chocolate syrup.

Husband was very pleased - so this was a SUCCESS and will be served many more times!

I got the "recipe" HERE.

Chocolate Silk Pie

SUPER EASY CHOCOLATE SILK PIE

1 - Graham Cracker Crust

1 - 8 oz. tub Cool-Whip

1 - 7 oz. Hershey Milk Chocolate Bar

Set the Cool-Whip out until it is room temperature.

Melt the Hershey Bar in microwave stirring every 30 seconds.

Stir in the Cool-Whip until fully incorporated.

Pour into Graham Cracker crust.

Cover and refrigerate until set.

For best results - make it the day before you want to serve.  Will keep several days in the fridge - IF - it lasts that long.

ENJOY!

The hardest part about this pie - is waiting for the Cool-Whip to get to room temperature.  If it is the slightest bit cool - it will not mix well.  When the HOT melted chocolate hits cool Cool-Whip it will immediately start to clump.  It needs be as smooth as SILK or it wouldn't be called Chocolate SILK pie!