Buffalo Chicken Bites

Ingredients:

3 cups shredded cooked chicken
1/4 to 1/2 cup hot sauce (to taste)
3 1/2 ounces cream cheese, softened
1 3/4 cups sharp shredded cheddar cheese
1/4 cup chopped green onions
1 cup all-purpose flour
4 eggs, lightly beaten
3 – 4 cups Corn Flakes cereal, crushed

Directions:

Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions. Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.Place flour in a shallow dish. In a second shallow dish, place eggs. In a third shallow dish, Place cornflakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

Super Easy Super Yummy Crock Pot Soup

Can of Rotel (any kind)
Can of corn
Can of black beans (drained & rinsed)
2 frozen chicken breasts
8 oz cream cheese
1 packet dry ranch dressing
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon chili powder

Put all ingredients in crock pot and cook 6-8 hours. Shred chicken. Enjoy! (Good with tortilla chips!)

Tuna Cheeseball

This has been an absolute favorite for years. My Grama has been making it for as long as I can remember... super easy and SO tasty (IF you like canned tuna).

1 8oz. package of light cream cheese
1 can tuna fish, drained well
diced onion, if desired
half of a tiny package of walnuts, finely crushed

Let the cream cheese soften and then mix the cream cheese, tuna, and onions together. Shape into a ball with waxed paper and let chill in the refrigerator for a few minutes. Crush the walnuts and place on waxed paper-take out the tuna ball and roll around in the walnuts until covered. Chill until ready to serve. Tastes the best with Town House crackers!