Buffalo Chicken Dip.....

is ALWAYS a win at our parties!*

2 (10 ounce) cans chunk chicken, drained or cook and cube fresh chicken (or use an already cooked chicken from the grocery store), 2 (8 ounce) packages cream cheese, softened* 1 cup Ranch dressing* 3/4 cup pepper sauce (such as Frank's Red Hot®)* 1 1/2 cups shredded Cheddar cheese* 1 bag of Fritos scoops * 1 bunch celery, cleaned and cut into 4 inch pieces* 1 (8 ounce) box chicken-flavored crackers

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks, frito scoops and crackers.You can also make this and then serve in a small crockpot on low.

Smothered Steak

Now this one is a fave at our house!

1 Large can of cream of mushroom soup,
4-5 chicken friend steaks (tenderized steaks in the meat department)
1 egg
1 cup of milk
1 cup of flour
salt and pepper

In a frying pan, heat up 1 cup of oil. Let it get good and hot. Place your steaks in your egg and milk mixture. Then dip in flour. Cook your steaks in the oil till they are almost done. (save some cooking time for the oven) Then place your steaks in a pyrex dish. Pour your cream of mushroom soup all over them. Salt and pepper. Cook in the over for 45 minutes at 350 degrees. They steaks will be so tender!

Easy recipe!