Buffalo Chicken Ring

The other night I decided to get off my behind and actually cook something.  I made this Buffalo Chicken Ring and it was soooo good!  My parents, brother, sister-in-law, and picky nephew all liked it.

Buffalo Chicken Ring

Ingredients

8 oz cream cheese
1/2 packet ranch powder mix
Diced celery to taste
Buffalo wing sauce to taste
Diced/shredded chicken, cooked (2-3 chicken breasts worth, or 1-2 cans of canned chicken)
2 packages crescent rolls
Ranch dressing for dipping (optional)

Preparation

Preheat oven to 375 degrees. On a cooking sheet, spread the unrolled crescent rolls out leaving a small circle in the middle. Mix chicken and buffalo sauce to taste and add in celery. In separate bowl, mix cream cheese and 1/2 ranch packet together. Microwaving cream cheese for about 30 seconds makes mixing easier. Mix all ingredients together.

Place spoonfuls of mixture on crescent rolls and fold rolls over to form a ring shape and cook for about 15 minutes or until crescent rolls are nicely browned. Serve with ranch dressing and extra hot sauce for dipping.

I got the recipe from jayesel.com.

This picture is from the original page.

I left the celery out of course and didn't think it needed ranch for dipping at all.  It was awesome by itself.  Here's what mine looked like. 

Not bad for the first time!

Tex-Mex Chowder

Since the weather here in Central Texas has finally gotten below 80 degrees, I figured it was soup time!  I made one of my very favorites.  As with most of my recipes, this one has very little nutritional value and is not at all low-fat or low-cal.  Let me introduce you to some cheesy goodness.

Tex-Mex Chowder

serves 6 

1 lb ground beef 

1 large onion, diced

1 (15 1/4 ounce) can corn, undrained

1 (16 ounce) can pinto beans or black beans, undrained

1 (10 ounce) can Ro-Tel tomatoes, undrained 

1 lb Velveeta cheese

1 cup milk

Brown ground beef with onion; drain fat well.
In a large pot combine ground beef, corn, beans, and Ro-tel tomatoes.
Cube cheese and add to soup pot; stir over low heat until melted and blended.
Add milk as needed to get desired consistency.  

*I used Ranch Style Beans instead of pinto or black and dehydrated onions instead of a whole onion.  Enjoy!

My Tex-Mex Chowder