buffalo Chicken Dip


Ingredients

* 2 (10 ounce) cans chunk chicken, drained
* 1 package plain soy yogurt
* 1 cup Ranch dressing
* 3/4 cup pepper sauce (such as Frank's Red Hot®)
* 1 1/2 cups shredded Cheddar cheese or soy substitute
* 1 bunch celery, cleaned and cut into 4 inch pieces
* 1 (8 ounce) box chicken-flavored crackers

Directions

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in soy yogurt 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 and crackers.


Lo Fat Hummus
Ingredients:

* 1 15 oz can of chickpeas or garbanzo beans, drained (save liquid or use lemon juice)
* 1-2 cloves garlic, crushed
* 1 tablespoon lemon juice
* 1 tablespoon low fat peanut butter
* 1/2 cup plain yogurt
* 1 teaspoon salt

Preparation:
In a food processor combine beans, tahini (if desired), yogurt, garlic, and lemon juice. Blend well. Add salt and cumin and blend to a smooth and creamy dip.

If your hummus is too thick, add a little bit of the liquid from the chickpeas - about a teaspoon at a time. Other ways to thin out hummus is by using warm water, lemon juice or olive oil.

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shortcut cake!

1 devil's food cake mix
1 can of pumpkin

mix thoroughly togethr and bake by the temperature and instructions on the cake mix...........yum!

Green Chili Corn and Potato Soup
2 tbsp. butter
1 leek slices, or 1/4 c. chopped onion
4 c. chicken broth
4 c. diced pared white potatoes
1 c. pared sliced carrots
2 tsp. lemon juice
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried leaf thyme
1 (1 lb.) can whole kernel corn, drained ( I use frozen white corn)
1/2 c La Victoria Green Salsa

In large saucepan, melt butter. Add leek and cook 5 minutes. Add remaining ingredients except corn. Cover and simmer 40 minutes or until potatoes are tender. Add corn and heat 5 minutes.